Instant Low Calorie Almond Butter

I know you too well.

You loooooooooove nut butter. Love with 10 o’s. That’s some serious dedication.

But…let’s face it. The love of your life has some issues.

I know he’s delicious, but at 100 calories a tablespoon, you can’t eat a bucket and still fit into you skinny jeans. Sorry. I know that’s hard to accept, but you just can’t.

But what about those times when you just need almond butter, but don’t have a jar in sight? You find a bag of almond meal, but don’t want to dirty that pesky food processor and are afraid they will neverย properly butterize.

Ever tried to make nut butter only to have it fail? I am the queen of that.

So call me the love doctor, but I think I just solved all your love issues.

You don’t want the tons of fat and calories in nut butter? Great, now you don’t have to.

Don’t want to dirty that food processor? Me neither.

Nightmares about a failed batch of nut butter? No more.

It’s so simple! Just mix almond meal+almond milk, and you have instant, low calorie almond butter!

How did I not think of this sooner?

Instant Low Calorie Almond Butter

This is so ridiculously simple to make, and it ends in a thick, authentic almond butter. It might be slightly runnier than what you’re used to, but that’s easily fixable and totally worth it.

Makes about 1/2 cup

*Update: Nutritional Conparison*

Regular Almond Butter:

Serving size: 1 tablespoon

Calories: 101

Fat: 9.5 grams

Net Carbs: ย 2.8 grams

Protein: 2.4 grams


Instant Low Calorie Almond Butter

Serving size: 1 tablespoon

Calories: 47.5

Fat: ~4 grams

Net Carbs: ~0.6 grams

Protein: ~1.8 grams



1/2 cup almond meal

1/4 cup almond milk

sweetener to taste, optional


Mix almond milk and almond meal until combined. If the mixture seems too thin, toss it in the microwave for 30 seconds until thick. If you are opposed to microwave or don’t have one, add less liquid and/or throw the mixture into the refrigerator until thickened. Add sweetener to taste as desired. Simple, right?



-Kelly M.


Related Posts Plugin for WordPress, Blogger...


    • says

      Thank you so much! Here’s the nutritional info for the entire recipe, a whole half cup of almond butter: 380 calories, 31.5 grams (healthy!) fat, 4.5 grams of net carbs, and 14.5 grams of protein. I based this on my Trader Joe’s almond meal, and unsweetened vanilla Almond Breeze. I also updated the recipe to inlcude all this stuff. Thanks for the question! ๐Ÿ˜‰

  1. Laura says

    I just made this and stirred in a bit cane sugar, cinnamon, and vanilla….. it is delicious!
    Love your blog!

  2. says

    Booo I just threw out my almond meal… with all the other things I complain about not having! I almost never used it and I would have loved to break it out to try this!! I think I’ll just have to restock, because it did make some pretty mean baked goods and I bet this would be enough to get me to go through it fast!

    • says

      Hi Bek! I am just going through some comments, and even though I responded to yours awhile ago, apparently it didn’t show up! Anyway, I basically said that this almond butter does not last nearly as long as jarred nut butter, partly because it is not jarred, and because the liquid content is higher. It lasts covered in the fridge for about a week. Sorry for the delay, and I hope this helps!

  3. rosabel says

    So simple and it looks so good! I’ll try with a sweetener and add some Organic Maple Syrup I think (which is healthier than sugar!). (if you ever need Organic Maple Syrup for your recipe (Organic is tastier), you’ll find a really good one online, offered by Rouge Maple). Can’t wait to try this out!

    • says

      You are so sweet! Thanks so much for the maple syrup tip! My mom absolutey loves maple syrup, so I’ll have to check it out. Have a lovely day!

  4. Joy says

    Hey Kelly, just found your website while procrastinating instead of studying ๐Ÿ˜ก anyway, this looks amazing as I do not really want to buy a whole tub of almond butter (scary things happen). Was wondering if I can use this in recipes that call for almond butter? especially in no bake recipes?

    • says

      Haha. Surfing the internet is a very valid excuse for putting off studying, thankyouverymuch! ;0

      I love the way you think! I have tried this in an almond butter cookie recipe and it didn’t work because the amount of liquid in this recipe is much higher than that in regular almond butter. If you were to start using this almond butter in recipes, I would be careful to keep the batter on the drier side (ie. not adding extra liquid, maybe adding more flour, etc.), but I can’t personally vouch for the results as I haven’t tried it myself. Thanks, and I hope this helps!

  5. Yorksshirepud says

    Figured out a quarter of a cup is about 5 and a quarter points for Those on the Weight Watcher Programme. A great idea and so easy.

      • Yorksshirepud says

        That would be just super if you could please.
        I had the almond butter for my lunch today spread on celery sticks and it was so very filling and tasty. Thanks so much

    • says

      Hi Rachelle, I wish I could give you a definite answer, but I have not tried this recipe in other recipes calling for almond butter and therefore wouldn’t know. My guess would be not as it would be too liquidy. Sorry, and I hope this helps at least a bit!

  6. Toby says

    Hi Kelly – i may be mistaken but i look like your nutritional information my be incorrect? the Trader joes almond meal has 180 calories for 1/4 cup. so how can this recipe be only 45 cal? just wondering..thanks!

  7. says

    I just like the helpful info you supply in your articles.

    I will bookmark your blog and take a look at again right here regularly.
    I’m moderately certain I’ll learn many new stuff right right here!
    Best of luck for the next!

  8. Jennifer says

    FYI, you probably didn’t fail at nut butter. You just have to scrape the sides of the food processor down every few minutes and blend it for as long as it takes to release the oils. I was told this process takes 10 to 12 minutes, but it took 20 in my food processor. :-)

  9. Anya says

    Brilliant! I just made some and it will probably be gone by tonight – it’s so good! Because my personal preference leans towards the saltiness of nut butter I added a 1/4 tsp of salt and it is absolutely perfect now.

  10. says

    i know this is a silly question, but do you think this would work making it in smaller batches? i mean if i really only wanted to make one tablespoon, can’t i technically use 1 TBS of almond meal and 1/2 TBS of almond milk? id go for 1/2 a cup but knowing me…id sit down and eat all of it LOL

  11. jan jonesd says

    just wondered if you used blanched almond meal, or unblanched? Unblanched almonds have the skins still on. I bought several Lbs before I knew the difference, and still have a lot in the fridge I would LOVE to use up. I have tried blanching the almonds myself, but it is quite labor intensive. You either have to do really small batches at a time, or move really fast. Love your blog!

  12. nicholas richardson says

    I dont understand what I did wrong. Doesn’t Look or taste like almond butter. I used original Almond milk And almond meal stirred them and It was nothing like almond meal

      • nicholas richardson says

        Yes please. Am i using the wrong ingredients? Should it be sweetened or unsweetened almond milk? Is there a specific type of almond meal that I should be using?

  13. Mari says

    I just tried this and love it as a treat. It is not like the almond butter I have had, but nonetheless very tasty and with a little squirt (scant, really) of agave it is great! (I only did 2T almond meal and 1T almond milk to limit myself and it worked fine!)

  14. Sarah D says

    Not sure if this is a stupid question or not but…
    is almond meal and almond flour the same?
    I have Bob’s Mill almond flour, but not almond meal. If they’re different things, would flour work the same as meal in this case? Thanks for any help!

  15. sarah says

    can I use regular instead of canned milk? or if it must be canned use canned skim milk? can use this recipe to make peanut butter? how? what’s the difference in taste between this almond butter and regular peanut butter?
    how long can one batch of this butter keep?


Leave a Reply

Your email address will not be published. Required fields are marked *