MAPLE PECAN BUTTER
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Toasted sprouted grain bread topped with homemade Maple Pecan Butter, homemade raspberry chia jam, bee pollen, and diced pecans.
Ever since making my keto Maple Pecan Tahini Fudge (go check it out if you haven’t tried it yet!), I have been obsessed with the maple pecan combo. So I figured a homemade nut butter was definitely in order!
This recipe contains only a few simple ingredients and comes together in a matter of minutes. Toasting the pecans first really enhances the rich, nutty flavour. Plus it’s got that wonderful blend of sweet and salty with a delightful hint of maple. Heavenly!
Ingredients:
2 cups fresh raw unsalted pecans
2 Tbsp Lakanto Maple sugar-free monk fruit sweetener (or substitute pure maple syrup)
1/2 tsp vanilla
1/4 tsp sea salt
Directions:
Preheat oven to 350 F.
Spread pecans in a single layer on an ungreased baking sheet and toast in the preheated oven for 6-8 minutes, shaking halfway through and being careful to ensure they don’t burn. Remove from oven and allow to cool for a few minutes.
Add toasted pecans to food processor and process for a couple minutes. Scrape down the sides with a spatula and continue to process for 3-5 minutes longer, or until smooth and creamy.
Add maple sweetener, vanilla, and salt and process again until well combined.
Homemade Maple Pecan Butter can be stored in an airtight container such as a mason jar at room temperature for 3 to 4 days or in the fridge for up to 1 month. Enjoy it on toast (or sweet potato toast!), banana bread, pancakes, oats, chia pudding, or mix it into your yogurt or smoothie bowls.
