Get ready to rock your kitchen with our DIY sugar-free Pistachio Butter! It's like magic in a jar, and seriously, it's a breeze to make. This three-ingredient recipe captures the pure goodness of pistachios. Roasted and blended to perfection, this butter spread will elevate your keto dishes! Without further ado, let's dive into the recipe!

Jump to:
- Preparation and cooking overview
- Chef's note
- 🍯 Ingredients for pistachio butter recipe
- Additional ingredients
- Cooking tools required
- Tool substitutes list
- How to make Pistachio Butter: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking steps
- How to use pistachio butter?
- How to make it healthier?
- Time-saving tips
- What can I prepare ahead of time?
- Storage instructions
- Recipe wrap-up conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Making this pistachio spread is very simple. First, spread shelled, unsalted pistachios on a baking dish and roast them in the oven. Next, blend them with coconut oil and salt in a food processor. And just like that, the creamy nut butter will be ready in 15 minutes.
Chef's note
When buying shelled pistachios, ensure they are unsalted and unroasted. If possible, opt for sliced pistachios as they release oil easily during roasting, resulting in a creamier butter. You can also adjust the consistency of your nut butter. For a creamier texture, add more coconut oil during blending; alternatively, reduce the oil for a thicker spread.
🍯 Ingredients for pistachio butter recipe

Additional ingredients
For some extra flavor and texture, try these optional ingredients:
Cooking tools required
To make this pistachio nut butter recipe, you will need the following cooking tools:
Tool substitutes list

How to make Pistachio Butter: step-by-step guide
Cooking methods
Preparation steps
- Gather and measure the ingredients required in the recipe.
- Remove the shell from the pistachios if they are not already shelled.
Cooking steps
Roast the pistachios
- Preheat your oven to 350°F (175°C).
- Spread the shelled pistachios evenly on a baking dish.
- Roast them in the oven for about 8-10 minutes or until they are slightly golden and aromatic.


Blend the butter
- Transfer the roasted pistachios to a high-speed blender.
- Pulse them initially to break them down into smaller pieces.
- Then, blend continuously for several minutes, stopping to scrape down the sides as needed. The pistachios will go through stages, from chopped to ground to a creamy butter consistency.
- If the mixture seems too dry or isn't smooth, add 1-2 tablespoons of coconut oil to help create a smoother texture. Sprinkle a pinch of salt to balance the taste.
- Continue blending until the pistachios reach your desired creamy nut butter consistency. Be patient; this process may take several minutes, depending on your blender's power.
- Once the nut butter is creamy and smooth, transfer it to a clean, airtight container or jar.
Chef's pro tip
Want the best pistachio butter you have ever tasted? Don't overroast the pistachios! Over-roasting can result in a bitter taste and affect the final texture. To avoid this, keep a close eye on the pistachios in the oven. Roast until slightly golden, but be cautious not to let them become too dark.
How to use pistachio butter?
Explore the versatility of your sugar-free pistachio butter by using it in the following ways:

How to make it healthier?
Time-saving tips

What can I prepare ahead of time?
Storage instructions

Recipe wrap-up conclusion
Our Pistachio Butter recipe is as versatile as it is delicious. Whether you serve it as a dip, a spread, or a secret ingredient in your dishes, this condiment will impress you. And the best thing is you only need three simple ingredients and 15 minutes to make this game-changer.
So try this quick and failproof recipe today! We bet you will be making this again and again! Happy cooking!
Want to try more delicious spreads? You'll love these keto recipes:





Frequently asked questions
📖 Recipe

Pistachio Butter
Ingredients
- 1 cup unsalted pistachios shelled
- ⅛ teaspoon sea salt to balance the taste
- 2 tablespoons coconut oil
Instructions
Roast the pistachios
- Preheat your oven to 350°F (175°C).
- Spread the shelled pistachios evenly on a baking dish.
- Roast them in the oven for about 8-10 minutes or until they are slightly golden and aromatic.
Blend the butter
- Transfer the roasted pistachios to a high-speed blender.
- Pulse them initially to break them down into smaller pieces.
- Then, blend continuously for several minutes, stopping to scrape down the sides as needed. The pistachios will go through stages, from chopped to ground to a creamy butter consistency.
- If the mixture seems too dry or isn't smooth, add 1-2 tablespoons of coconut oil to help create a smoother texture. Sprinkle a pinch of salt to balance the taste.
- Continue blending until the pistachios reach your desired creamy nut butter consistency. Be patient; this process may take several minutes, depending on your blender's power.
- Once the nut butter is creamy and smooth, transfer it to a clean, airtight container or jar.