Sugar Free Pistachio Nut Butter. Really, really easy, with just 3g carbs in each serving.
Pistachios are not considered keto-friendly, so what’s a pistachio nut butter doing on this blog? Well, it’s about incorporating an interesting variety of options to this lifestyle, AS WELL AS keeping the carbs low enough to maintain ketosis. The key is not to go crazy with amounts, rather than avoiding something just because it’s not on a ‘keto food list’.
When something this good adds just 3g carbs to whatever dessert you’re planning, it would be criminal to shun away from it.
Are Pistachios Too High Carb for Keto?
Yes and No. Yes, if you go crazy and eat them ad abundantiam. In which case, of course the carbs will inevitably be way too many. And the same applies to most well-known, keto-friendly foods, like berries, for example. But if you only enjoy a few pistachios, then No, you won’t compromise ketosis. My Sugar Free Pistachio Nut Butter is absolutely fine for incorporating, in moderate quantity, into sweet treats. You can use it in cakes, ice cream, cookies, or as a drizzle over yoghurt or breakfast porridge.
How to Make Truly Healthy Sugar Free Pistachio Nut Butter
The only equipment you need is a mini food processor and a jar with lid in which to store your yummy nut butter.
In terms of ingredients, good quality, raw and unsalted pistachio nuts are de rigueur. The best pistachios in the world are Bronte green pistachios from Sicily. Not only are they superior in terms of flavour and full of minerals and B vitamins (no pesticides or other treatments allowed to the plants or soil in accordance with Italian food regulations), they also happen to contain the least amount of carbs. Just 7.3g per 100g of product, based on the Italian Official Food Database.
Bronte pistachios are very expensive, however, and not so easy to source outside of Italy. If they’re not accessible to you, look for the best quality alternative you can afford. Ready-made pistachio nut butter is seriously pricey, so your home-made version will save you money in any case.
To add sweeteness, a teaspoon of icing ‘sugar’ is sufficient. But it can be omitted altogether.
MCT oil has no flavour and is therefore perfect for this or any nut butter recipe.
It will take between 5 and 15 minutes to achieve a paste consistency, depending on the power of your mini food processor, and whether you want a smooth, creamy butter or you prefer a slightly coarser result (as I do).
I store my Sugar Free Pistachio Nut Butter in a jam jar, in the fridge. Refrigerating home-made nut butters isn’t strictly necessary, but I find it keeps them fresh-tasting for longer.
Enjoy!
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Sugar Free Pistachio Nut Butter
Ingredients
- 150 g shelled pistachios - natural, unsalted, raw (U.S. option HERE)
- 5 g icing 'sugar' (1 tsp) (U.S. option HERE)
- 40 g MCT oil (U.S. option HERE)
Instructions
- put pistachios in a mini food processor bowl and blitz until powdered.150 g shelled pistachios
- add MCT oil and icing 'sugar'.5 g icing 'sugar', 40 g MCT oil
- continue to blitz until you obtain a smooth paste (5-15 mins).
- store in a sealed jar and keep refrigerated.
Notes
Nutrition
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