Whipped Maple Nut Butter Low-Carb Gluten-Free Recipe
For a little decadence, use Low-Carb Gluten-Free Whipped Maple Nut Butter to top low-carb muffins or pancakes. It adds a rich, creamy, sweet taste. So go ahead, spoil yourself a bit! This is also great for anyone doing a fat fast.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 11 1x
- Category: Low-Carb, Gluten-Free, Fat Fast, Paleo Optional, Primal Optional, Vegetarian
Ingredients
- 1/3 cup walnuts
- 3/4 cup grass-fed butter
- 1/4 cup sugar-free maple syrup
- 1/8 cup heavy cream
Instructions
- Roast the walnuts on a cookie sheet and then cool them thoroughly.
- Finely chop the cooled walnuts.
- Using a food processor or hand mixer, combine the butter, syrup, and cream until smooth. Add the chopped walnuts and pulse (if using a food processor) or mix on low speed (if using a hand mixer) until the walnuts are thoroughly incorporated.
- Store the butter mixture in an airtight container in the refrigerator.
Notes
Sugar-free maple syrup has maltitol as a primary ingredient. Over consumption of maltitol can cause intestinal discomfort.
Compound butter makes a wonderful hostess gifts and holiday gifts. You can put the butter into a pretty glass jar with a label, use a reusable plastic food container or roll it into a log atop plastic wrap. Then take the log and wrap in some butcher paper, twist the ends and tie with twine. Simply add a pretty label and you’re good to go!
VARIATIONS
For a Paleo or Primal version, feel free to use real maple syrup.
Coconut cream can be substituted for heavy cream.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 143
- Sugar: 0g
- Sodium: 129mg
- Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: trace
- Protein: 1g
