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Almond Silk aka Low(er) Calorie Almond Butter

I LOVE nut butters. I make them and and eat them and love them. I do not, however love the calories in them. And sometimes I need a thinner version of nut butters, but not as thin as PBU.

So I decided to tweak some almond butter and came up with the following recipe for nut butters that are creamy and spreadable with a slightly lower calorie count than straight-up nut butters. The secret? Thin with a liquid, then make it creamy with coconut flour and guar gum.

Ya think I have enough measuring spoons?

Here is the recipe for what I am calling Nut Butter Silk, and in this case: Almond Silk:

  • 1 Tablespoon Almond Butter
  • 1.5 Tablespoons water
  • .5 Tablespoon Coconut Flour
  • 1/8 tsp Guar gum
  • (optional almond extract)
  • (optional stevia)

Mix together the water and coconut flour to make a paste. Add the rest of the ingredients. Let sit on the countertop for a few minutes for the guar gum to stabilize the mixture and get thicker.

This batch turned out a bit thick. You can thin to desired consistency with your liquid of choice.

Incidentally if you want to go all chemical on me, you can substitute the water for sugar-free Torani or Da Vinci syrup in any number of nut flavors. The possibilities are endless.

Spread on Apples, bananas, crackers etc. Or use as a sauce for drizzling or dipping.

This recipe makes one portion and has 125 calories. Enjoy!

Q: Do you have any creative ways to “thin” nut butters? I know that PBU is quite popular!

37 comments:

Alyson said...

Great idea! The same feeling about the calories in lovely nut butter is how I started experimenting with protein nut butter!

Allie (Protein Girl) said...

You are a genius. I've got some ideas and I want to run to my kitchen RIGHT NOW and play with this idea.

Marisa (Loser for Life) said...

That is brilliant! Almond butter is so dangerous for me. I truly could eat a whole jar in a few days - I love it on everything!

I'm so intrigued by Guar Gum. I'll have to get some right away :)

tam said...

This sounds very interesting, I just made a huge pot of almond butter as I just love it soooooooo much! Like you I'm not so keen on the calories! x x x

Molly said...

That's a really good idea! However, I wouldn't eat almond butter if not for its high level of healthy fats, vitamins, and protein. I do think this is an amazing idea for those of us (ahem, me) who have trouble sticking to a single serving.

Bekah said...

This is a genius idea. I like the idea of making a mass quantity of PBU or Almond Silk or whatever floats the person's boat. Making one serving is a little tedious.. I used to make dressing for every individual use with a really psycho mindset of making sure the calories were lower and everything.. (1 T olive oil was like death!) And adding water, vinegar, mustard etc to thin it out just got to be too much. So now I either make a big batch of dressing, or don't use any at all!

Omg Deb- I do have like 5 different nut butters with me though... its only been one week, and idk how fast I'm going through them! aghck. :/ Had popcorn and carrots last night and thought of you. ;)

Michelle said...

I CAN EAT THAT (she proclaims from the mountain top)!!!!

Heather McD (Heather Eats Almond Butter) said...

I LOVE YOU.

homecookedem said...

I know, I still to this day often wonder how such a small amount can contain so many calories?? Great idea, thanks!! :)

runwritetherapylife said...

Genius!

Heather @ Get Healthy With Heather said...

What a smart idea!! I do love me some nut butters and if I can eat more this way them I'm doing it :)

Averie (LoveVeggiesAndYoga) said...

Thinning nut butters = agave, maple, or even almond/coconut milk.

I am posting on this VERY thing later today!!!

confessionsofahealthnut said...

Have you ever tried PB2? Or what are your feelings on it?

Deb (Smoothie Girl Eats Too) said...

Confessions: Yes, I use PB2 all the time. Heart it mucho. Use it for the same purposes as the "silk". Just nice for me to have other flavor options. I find that PB2 gets lost in smoothies so I don't waste it in them. But solo- I love it!

Julie said...

oooooh i LOVE this! great idea girl :) is coconut flour the only option? orrr can i use regular whole wheat flour?

Deb (Smoothie Girl Eats Too) said...

Julie- I have a feeling that coconut flour would make it creamier, but there's only one way to find out...get back to me on that, right?!

Monica said...

This is brilliant! I usually just do PBU, but find that the flavor sometimes gets lost when I eat it spread on toast or something. And since I tend to eat a jar of peanut butter a week, something that makes it last a little longer is definitely welcome!

Heidi (Fighting with Food) said...

I really like using PB2 because I can control the consistency, plus it's much lower in fat and calories than regular nut butters (granted, it does have sugar, but not much!).

Susan said...

I will experiment with this without the coconut flour - I promise!! I loved PBU back in the day :)

James and Lindsay Cotter said...

Yes, you are a GENIUS. I will confirm that. And I have all those ingredients so I can make it soon!! Yea.
Thanks.
LC

Michal said...

You just might be my new favorite person ever! :)

Therese said...

Reason 5,460 why I need the gums. Bills/gums? Bills/gums? I digress...

Charlotte said...

I am so amazed that you even think of stuff like this! Me, I'm like "I wish Almond Butter was more spreadable... oh well." And then I make a big mess trying to make it work. You are a smoothie/nut butter savant!

Gelareh @ Nutritious Foodie said...

Very interesting and creative..

Michelle said...

Honestly, you have a brilliant mind but we all knew that before this super creative idea!! I recently starting storing my nut butters in the pantry instead of the fridge and I can't believe I didn't do it sooner. My super big treat these days is heating together sugar-free Mrs. Butterworth's with a couple of teaspoons of natural PB and pouring over protein Ezekiel French Toast - yum!

Rhoda said...

How would it be as a baster for chicken or fish, etc.?

Looks so good.

Deb (Smoothie Girl Eats Too) said...

Michelle- YOU are brilliant- the sf syrup and pb- genius.

Rhoda- yes that sounds like it would be a really smart use for it- as a marinade- thanks for thinking of that!!

Tenaya Roberts said...

Deb,
I went back and reread some of Bekah's comments and noticed your little 'hi' to me. Thx! Oh boy, do we miss Bekah. But I am just so proud of her and happy for her. She is going to do fantastic at the CIA.
Blessings to you my friend. I had so much fun meeting you in December in Phoenix.
Love,
Tenaya - aka protein mama

kaysnuttyoasis said...

wow what a great way to spread out the almond butter :) Will have to try that soon!!

ps. bought xanthan gum recently and i LOVE how thick my green monsters are now!! thanks for that post a while back on the gums!

Janetha said...

you could write a cookbook and call it "all about the gums" or "gumtastic" or you get the idea..

this is brilliant! i never made PBU when it was a big thang in bloggie land and then i forgot about it!

DEB i already miss you.

marla {Family Fresh Cooking} said...

I have never thought to thin out my nut butters. Not a bad idea.....you can eat more volume if you do and still retain the flavor. Gotta try, thanks!

Hayley said...

This stuff looks awesome!! I love how you take yummy higher-calorie stuff and turn it into yummy lower-calorie stuff. Do you have to use coconut flour? Could you use almond flour or something similar?

brittac said...

Bring on the calories - in the form of nut butter of course. I cannot bring myself to thin out a nut butter. Nope, I would rather have the calories and the fat, but your creation does look good!

ohhmay said...

This looks great!! Actually I do have a way to "stretch" peanut butter, (mostly for my mom while she was dieting.)
I use a 3-2-1 approach with 3 parts nut butter, 2 parts almond milk and 1 part pumpkin. It almost cuts the calories in half.

I love the guar gum in this recipe. I'll have to try it ASAP!

Deb (Smoothie Girl Eats Too) said...

Brittac- I TOTALLY understand your point and if my bootay would allow it, I would never low-calorify anything ever again! :-) I do eat straight up nut butters (a lot) but sometimes if I feel I've done enough caloric damage but still feel like having a nut butter, then this is the sacrifice I make-sniff.

Ohhmay- THAT my friend is pure genius- Pumpkin! You can bet I'll be trying that one for sure!!

Sarena Shasteen - The Non-Dairy Queen said...

I made a sunflower seed version of this and loved it! I have been eating it nonstop! Thanks for the recipe!

Anonymous said...

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