Whipped Maple Nut Butter Gluten-Free Recipe
Author: Deena Segal
Prep time: 10 mins
Total time: 10 mins
For a little guilt-free decadence, use Gluten-Free Whipped Maple Nut Butter to top low-carb muffins or pancakes. It adds a rich, creamy, sweet taste. So go ahead, spoil yourself a bit! This is also great for anyone doing a fat fast.
  1. Roast the walnuts on a cookie sheet and then cool them thoroughly.
  2. Finely chop the cooled walnuts.
  3. Using a food processor or hand mixer, combine the butter, syrup, and cream until smooth. Add the chopped walnuts and pulse (if using a food processor) or mix on low speed (if using a hand mixer) until the walnuts are thoroughly incorporated.
  4. Store the butter mixture in an airtight container in the refrigerator.
Calories: 143 Fat: 16g Sugar: 0g Fiber: trace Protein: 1g
Sugar-free maple syrup has maltitol as a primary ingredient. Over consumption of maltitol can cause intestinal discomfort.

Compound butters make a wonderful hostess gifts and holiday gifts. You can put the butter into a pretty glass jar with a label, or roll it into a log atop plastic wrap. Then take the log and wrap in some butcher paper, twist the ends and tie with twine. Simply add a pretty label and you’re good to go!

For a Paleo or Primal version, feel free to use real maple syrup.

Coconut cream can be substituted for heavy cream.
Recipe by GlutenSmart.com at https://www.glutensmart.com/gluten-free-maple-nut-butter-recipe.html