Keto Buttery Spread Recipe

Keto Buttery Spread Recipe

Ingredients

Yield: about 1½ cups (350 ml) (1 tablespoon per serving)

• ¾ cup (168g) refined coconut oil, softened
• ¼ cup plus 2 tablespoons (90 ml) pea milk or other nondairy milk of choice
• ¼ cup (60 ml) extra-virgin olive oil
• ¼ cup (30g) roasted unsalted macadamia nuts
• 2 teaspoons nutritional yeast
• 1 teaspoon lemon juice or apple cider vinegar
• ¾ teaspoon salt

Method

1. Put all the ingredients in a blender or food processor and blend until smooth, about 90 seconds
2. Pour into a food storage container than holds at least 1½ cups (360 ml) and refrigerate for at least 2 hours, until firm
3. Refrigerate in a tightly sealed container for up to a week or freeze for up to 2 months

Nutritional Info. 82 calories – 8.9g fat – 0.4g protein – 0.3g total carbs – 0.1g net carbs

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