I like it both ways. If I was back in my carb days, I would slather a piece of toast with creamy. But I also enjoy the crunchy for just eating from the jar.
Also do you think buying pre roasted, salted peanuts would turn out the same. Or do you think you need to start with raw?
Iām not a great cook but finding out it helps on Keto. Now Iām thinking pumpkin seed butter. Hope we hear from the member who said it was easy. There are probably different approaches.
Last time I was at the store I picked up two individual packets of Barney Butter almond butter. I know itās much more expensive this way, but it keeps me from over eating it.
I absolutely love taking two squares of extra dark chocolate and topping them with peanut or almond butter. But itās got to have that oil to it, or itās too dry.
Gosh. Youāre asking me if I want pre roasted? And pre salted? Yes and add more salt. I am going for the pre roasted and salted. And yeah, I promise to try in the next couple of days. How hard can it be? I will report back. Who knew a peanut butter thread could be so trending?? OMG what did I start?
Hey Alec, do you know a good brand for all natural peanut butter that comes in individual packets? Iāve sworn off buying whole jars due to my inability to control myself around it. But if I could find the single serve packs like the Barny Butters Almond butter packs, then I would feel safe.
There is a store where you can pick your nut from bulk bins and then put it in a machine and out comes your butter. Itās pretty oily too. Only thing is I never seem to be able to get over to that side of town.
LeeAnn
We do make individual servings of PB. I often have 3 of these in addition to lunch to get some more fat in. Can you get them in US (I am in Aus)? Not sure, itās possible. But they usually get sold to foodservice operations, rather than retailers.
Cheers
A
And if we make from scratch do we use roasted peanuts? I thought any heat caused rancidity. (Donāt worry, Iām in California)
Honestly, the price of almonds vs the price of almond butter is almost equal. I like to make my own because I like raw almond butter for a lot of things, but it yields no cost savings.
One final thought and I will shut up. I crave PB when I get a sweet tooth. My PB has no sugar. So why does it taste sweet?
Is palm oil bad? I just looked up Justinās individual peanut butter packets and it says it contains two ingredients only: peanuts and palm oil.
Iāve made pumpkin seed butter. I like it. My technique is the same for all nut butters: process them in the food processor with the cutting blade until at the texture you desire. Pause occasionally to scrape down the sides. The nut butter will go through several distinct stages, eventually whipping around as warm liquid with an oily sheen. I never add extra oil. If you can leave a jar alone long enough, yes, the oil will separate and rise to the top.
Iām sure a high power blender would be nice, but I donāt own one. I use a Ninja Prep Master, widely available for about $35.
If extra oil is needed, I use regular butter (adds a pleasant taste), I donāt soak or roast my nuts. Iām much too impatient for that. I usually make it on an impromptu basis, and I make it in small batches so I donāt overconsume.
The problem I have with most commercially available nut butters (and mayo) is the extra/bad ingredients they add. There are premium offerings that are pure, but theyāre not cost effective since thereās so little convenience saved. Plus, Iāve never seen chocolate almond pecan butter on the grocery shelves 
But the real question is how much is too much? Getting confused - read that nuts are good on keto, but when the types of nuts are listed- peanuts are nowhere to be found. I bought a jar with peanuts and salt as the only 2 ingredients. Good? Not good?
Fine in moderation. Limit yourself to a serving (2 T). I regularly eat PB and regularly make my own also