So after getting a craving for some nut butter, I decided to try to homemade stuff.
Because the only kind I had around the house had added sugar, and since I had some pecans and macadamia nuts, I was tempted to try my own.
They are somewhere between nut butter and fat bombs, honestly, but they are so delicious.
2 servings pecans - 40 nuts, or 1/2 a cup
2 servings macadamia nuts - 60 half, or 30 whole nuts
1 tbsp coconut oil/or MCT oil
Calories: 980 with coconut oil, 990 with MCT oil
Fat: 102
Protein: 10
Net carbs: 4
Total carbs: 16
Fiber: 12
Mix all ingredients in a food processor until blended to preference. I like crunchy nut butter so I didn’t make mine super smooth. It made about half a cup, so up the recipe more to make desired amount. I simply and lazily refrigerated in a small serving bowl and cut mine into 4ths to make fat bombs when I need a quick boost and extra fiber and nutrients from the nuts, but truthfully on days when I’m running around and don’t have time to stop and cook I would probably give in and eat the whole thing and make up for the protein with lean meat later, but my weakness is nuts. 
But it turned out to taste way better than I expected, so I figured I’d share. I used coconut oil though, and I think the coconut taste adds to it. I’ll definitely be making more in a lager batch.
