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Cinnamon Almond Butter

Looking for a delicious, healthy spread that you can make at home? This Cinnamon Almond butter is quick on time and has minimal ingredients!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Butters, Sauces
Cuisine: American
Servings: 2 cups
Calories: 1364kcal

Ingredients

  • 3 cups whole unsalted almonds
  • 2 Tbs coconut oil
  • 4 tsp ground cinnamon
  • Pinch sea salt

Instructions

  • Preheat the oven to 350° F. Line a baking sheet with parchment paper.
  • Spread the almonds out evenly on the baking sheet. Roast for 10 minutes, or until fragrant and crunchy. Keep an eye on them and be careful not to burn the almonds!
  • Allow almonds to cool for 3-4 minutes and then add them to the bowl of a high-speed blender or food processor.
  • Blend, scraping down the sides and under the blades with a rubber spatula as necessary, for 5-25 minutes. *The amount of time it takes will greatly depend on your equipment. This took about 15 minutes in my BlendTec WildSide, stopping scraping down the sides several times.
  • When the almond butter is creamy and runny add in the cinnamon, coconut oil, and salt. Stir or pulse to combine.
  • Pour into a mason jar or other container with a lid and allow to cool before storing in the refrigerator.

Notes

  1. You don't have to roast your almonds before you make your Almond Butter. It gives them a deeper flavor but not essential
  2. You can add regular sugar or brown sugar to sweeten this up, do not use a liquid sweetener for this recipe, see my tips above.
  3. This can easily be doubled to make more.
  4. I do not recommend freezing this recipe.
  5. A high powered blender is recommended for this Cinnamon Almond Butter, I have one linked above but you can find cheaper options online.

Nutrition

Calories: 1364kcal | Carbohydrates: 50g | Protein: 46g | Fat: 120g | Saturated Fat: 20g | Trans Fat: 1g | Sodium: 3mg | Potassium: 1529mg | Fiber: 28g | Sugar: 8g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 606mg | Iron: 8mg