Almond Butter with Almond Flour (No Added Oil)

You can easily made a wholesome and creamy almond butter using almond flour that most of us have in our pantry these days. Only one ingredient without any added oil and it’s done in less than 5 minutes.

2 cups almond flour or almond meal (224 g)

Optional:
¼ tsp. sea salt
¼ tsp. ground cinnamon
½ tsp. pure vanilla extract
pure honey
agave nectar
pure maple syrup

Place the almond flour in a food processor or blender. My food processor manual says that I need to stop after about 45 seconds of continuous grinding to avoid overheating. Grind and stop and then grind again until it reaches a creamy consistency, as shown in the photo. The whole process should take less than 2 minutes to reach the creamy consistency.

You will need at least 1 cup of almond flour to get it to be able to blend properly using a food processor. I recommend at least 2-3 cups if you are using a high-speed blender to blend effectively.

Store the almond butter in a clean mason jar with a lid and store in the fridge for 2-3 weeks. If you sterilize the container by boiling it in water for 10 minutes and air-dry it, it can keep even longer, about one month or beyond.