The Charlie Foundation is pleased to present this Ketogenic Diet approved recipe with the collaboration of our partner site ketocook.com
Makes about 1.5 cups
Nutrition for the entire batch is:
2375 Calories 1.5:1 Ratio
2 cups/300g peanuts, dry roasted
¼ cup/55g Spectrum Organic Vegetable Shortening or coconut oil, melted
1 tsp. salt
optional: 5-10 drops liquid stevia
1. In a food processor, on full speed, grind the peanuts into a smooth butter. The peanuts will still look a little grainy in consistency. This should take approximately 1 minute.
2. Add the melted shortening or coconut oil, salt and liquid stevia to the ground peanuts and run the processor on full speed again for about 30 seconds. The mixture will become very runny but should be very smooth.
3. Pour the peanut butter into a jar and cover with a lid. Let the peanut butter chill in the refrigerator for a few hours until it has firmed up. Store in the refrigerator.
The shortening will yield better results over the coconut oil. The shortening version will remain smooth and spreadable even while refrigerated. The coconut oil version will be slightly harder with more of a “crumbly” texture, but will soften at room temperature. Some of the flavor from the coconut oil will also be apparent in the final product.
Shortening and coconut oil may be used interchangeably. The shortening will give an exact ratio of 1.51:1 and the coconut oil will provide a ratio of 1.49:1.
This will be added as a "food item" in the ketocalculator soon!