This pumpkin spice almond butter recipe is super simple, healthy, & incredibly macro-friendly. Plus, refined sugar free, dairy/gluten free, & fall-inspired 🙂 = automatically a winner in my book.
Honestly, there’s nothing super intricate to this recipe, and there’s very few ingredients – but it takes one of the world’s greatest treasures (almond butter) and pairs it with one of the other most fantastic things in the world (pumpkin), so I find it totally worth sharing if you’re looking for an alternative to high sugar or non macro-friendly ~ fancy~ nut butters.
The macronutrients speak for themselves! This recipe fills 1 Mason jar with 14 standard nut butter servings (32g), each serving 1/8 the fat & 1/2 the carb of typical nut butter...
MACROS per serving (out of 14):
3 carbs | 2 fat | 2 protein
366 grams pumpkin puree (1.5 cups)
48 grams (3 tbsp) almond butter (unsweetened)
27 grams Anthony's Peanut Flour (or PB2)
2 tsp cinnamon
1 tsp pure stevia or sweetener of choice
1/2 tsp sea salt
In a bowl, mix together the pumpkin, peanut flour, almond butter, cinnamon, stevia, & salt. If your nut butter is not easily mixable, you could combine the ingredients in a food processor to ensure everything is well combined.
Store in a glass jar (recommend a Mason Jar for cuteness!) or tuppaware in the fridge!
Reminds us of fall - the best season of the year :)