Learn how easy it is to make delicious Homemade Cinnamon Almond Butter at home. This healthy snack only tastes sinful but it is Whole30, paleo, and keto-friendly.
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This homemade cinnamon almond butter tastes like the nut butter version of the leftover milk from a bowl of Cinnamon Toast Crunch. And I mean that in the best possible way.
It’s toasty, delicious, has a fabulous cinnamony (<—-that’s a word) taste, and it’s actually healthy. So healthy!
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Can I Make Almond Butter in a Blender?
Yes, but it can overtax the motor of most blenders unless you have a powerful blender like a Vitamix or Blendtec. There are also some limitations on how you can prepare the almonds you plan to use.
For instance, if you don’t wish to roast your almonds first, you’ll need 3 tbsp of a neutral oil (like melted coconut or avocado). If you like to soak and then dehydrate your almonds, you’ll likely need to use 4 tbsp of oil.
But, at the end of the day, I much prefer my 10-year old food processor for making nut butters.
How Long Will Almond Butter Last?
If stored in the fridge, your homemade almond butter will be good for up to three weeks. Room temperature shelf life will vary depending on how warm your house is. I prefer to keep mine in the fridge because it keeps the texture exactly how I like it.
Do You Need to Roast Almonds To Make Almond Butter?
You don’t need to, but you should. Roasting the almonds helps them release their natural oils which will make for smoother almond butter. The roasting also makes it taste even more amazing, which I think we can all agree we’re totally here for.
If you choose not to roast your nuts (snicker), then you will likely need to add up to 2 tablespoons of a neutral-flavored oil to get the consistency right.
How to Make Cinnamon Almond Butter
*Detailed and printable recipe at the bottom of the post
Combine almonds, coconut oil, salt, and 1 tbsp of cinnamon in a medium bowl and toss to coat. Pro tip: if you prefer chunky style almond butter, reserve 1/2 cup of almonds from this step.
Spread on a rimmed baking sheet. Roast for 9 minutes and stir. Roast another 6 minutes. Right about now your house is going to smell so amazing that spontaneous weeping may occur. Allow to cool until you’re able to handle the almonds (about 15 minutes).
Add nuts to the bowl of a food processor, and process for two minutes. Scrape the sides, and blend for another three minutes. Process for another three minutes or until it has reached your desired texture.
Pro tips: After two minutes, there will be some grainy almond meal and some of the nuts will start to resemble almond butter. After five minutes, the mixture will mostly be cohesive with some lumps. There will likely be a thin layer of oil on top. This is from the almonds releasing their natural oils as they are heating up during the processing.
After eight minutes, you’ll hear the changes of texture before you see them. There will likely be some thumping sounds and then it will suddenly sound more like a liquid blending. That liquid sound means your homemade cinnamon almond butter is done!
If you prefer chunky almond butter (that’s me), add in 1/2 cup of chopped almonds at this point.
Pro Tips/Recipe Notes
- I like to add a tiny piece of vanilla bean when the almonds were in the food processor. Totally optional but definitely yummy!
- You know your oven best, and if you think roasting for 10-12 minutes overall would work better, do that!
- Yes, you can use other types of nuts! Peanuts, cashews, and walnuts have plenty of natural oils so you can roast without the coconut oil.
- If you’re off round and looking for a healthier sweet treat, use this in Dark Chocolate Almond Butter Cups.
Other Recipes Like This
- Check out all these Pantry Staples You Can Make Yourself
- Old-Fashioned Slow Cooker Apple Butter
- Strawberry Freezer Jam Recipe
- Stovetop Candied Pecans
- Homemade Vanilla Extract
- Check out all our Whole30 Breakfast Recipes
Cinnamon Almond Butter WEIGHT WATCHERS POINTS
One serving of Cinnamon Almond Butter has 3 WW Freestyle SmartPoints.
Homemade Cinnamon Almond Butter (Whole30, Paleo)
- 3 1/2 cups raw almonds
- 1 tbsp coconut oil melted
- 1/4 tsp sea salt
- 2 tbsp ground cinnamon
- Preheat the oven to 325 degrees.
- Combine the almonds, coconut oil, salt, and 1 tbsp of cinnamon in a medium bowl and toss to coat. Pro tip: if you prefer chunky style almond butter, reserve 1/2 cup of almonds from this step.
- Spread on a rimmed baking sheet. Roast for 9 minutes and stir. Roast another 6 minutes. Allow to cool until you're able to handle the almonds (about 15 minutes).
- Add nuts to the bowl of a food processor, and process for two minutes. Scrape the sides, taste and add the additional tbsp of cinnamon (or to taste). Blend for another three minutes. Process for another three minutes or until it has reached your desired texture.
- If you prefer chunky almond butter, add in 1/2 cup of chopped almonds at this point.
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What am I doing wrong?! I followed instructions and put into my ninja professional food processor (more power than vitamix) and after 20 minutes it formed like a cough dough thick texture. I added 1/4 coconut oil thinking that would make it liquid so fast. Nope. 15 more minutes and still think thick cookie dough. Help!
Bri, did you roast the almonds first? With that amount of time, it sounds like you almost over-processed them!
I made this last night and it is delicious! I’ve only tried store-bought almond butter once and wasn’t a big fan, but this stuff is awesome! I wanted to add some vanilla like you mentioned but didn’t have any vanilla beans on hand, so I added a little bit of vanilla powder. This almond butter paired with apple slices is like crack! Haha 🙂
So glad you enjoyed it, Nellie! Vanilla powder is magical fairy dust!!
Thanks for taking the time to leave a review. 🙂
Yum yum yum. Made it last night. Pretty easy and so good. I have to admit I put about a teaspoon of honey in it to give it just a little bit of sweetness.???? But I’ve never made a nut butter on my own and I love it.
So glad you liked it Kelly! 🙂
I love honey or maple syrup in ours too!
I made this today, it is fantastic! It did take my food processor longer than expected.
So glad you enjoyed it, Kim. Yeah, it is a bit of a slog with the food processor but worth the wait!
Does this make 2 cups? I have some plain almond butter in my fridge getting no love and I’m totally doing this to it!
Yep. It filled up a pint canning jar which is 16oz.
This sounds freaking amazing! Have you tried just eating the almonds after you roast them with the coconut oil, sea salt and cinnamon? This seems like it would make a great gift.
I have tried them and they are great, but not enough cinnamon in my opinion!