Chocolate Coffee Pecan Butter (+ How to Make Pecan Butter)
This Chocolate Coffee Pecan Butter recipe infuses homemade pecan butter with cocoa powder, keto-friendly sweetener, and instant coffee to make a caffeinated (yes, really!) nut butter. You can also use this base recipe to make chocolate pecan butter or plain pecan butter. It’s up to you!
Place the pecans in a single layer on a large non-stick baking sheet, preferably one covered with a silicone baking mat and toast 8-12 minutes until they have a nice fragrance. Stir halfway through, watching them carefully the last few minutes to make sure they don't burn.
Allow pecans to cool. If you notice any small pieces that look burnt, discard them because they will adversely impact the flavor of your pecan butter.
Add toasted pecans to a food processor. Process for 30 seconds, scrape down the sides, then process for another 30 seconds and scrape down sides.... repeat that process until your pecan butter is a drippy nut butter consistency. (It took me three cycles.)
Add remaining ingredients to a small bowl and mix well. Then add to the food processor and pulse until fully incorporated, scraping down the sides when necessary. Taste nut butter and add more Swerve if desired (I wanted mine to be a sweet dessert butter, so I went up to 3 tbsp total of Swerve).
Place pecan butter in an airtight jar and store in the fridge for up to a month.
Notes
Each serving is approximately 2 tbsp, but for most precise nutrition facts, please weigh your resulting nut butter and divide by 10 to get the weight of each serving.