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.
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Nutrition
Nutrition Facts
Pistachio Butter
Amount Per Serving
Calories 117Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 37mg2%
Potassium 155mg4%
Carbohydrates 4g1%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 40IU1%
Vitamin C 0.5mg1%
Calcium 17mg2%
Iron 1mg6%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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