Amy's Peanut Butter

Amy Foran


We love this peanut butter at my house. For several years when I ate store bought peanut butter I would have terrible heartburn afterward. I have not had heartburn since I started making my own. It is also nice to know what is going into your food. I use this peanut butter to make peanut butter cups with the Trim Healthy Mama Skinny Chocolate. I also love it just on a spoon!

NOTE: If you don't want extra oils and ingredient in your peanut butter, be sure to read the ingredients on the peanut jar/can. Some dry roasted peanuts have added sugar, salt, and other ingredients.

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Makes at least a pint of peanut butter


10 Min


No-Cook or Other


12-16oz pkg
peanuts, dry roasted
1 Tbsp
coconut oil
2 Tbsp
swerve confectioner baking sweetener (or to taste)

Directions Step-By-Step

Pour the entire can of peanuts into the food processor and process on low for about a minute or until all the peanuts are broken up.
Add the coconut oil and Swerve. Process on high for 2 minutes or until peanut butter is smooth and creamy.
Put peanut butter into a container (I use a pint Mason Jar). The consistency may be a little loose, but will set up better after refrigerating.

About this Recipe

Course/Dish: Nuts, Spreads
Main Ingredient: Nuts
Regional Style: American
Dietary Needs: Diabetic, Soy Free
Other Tags: Quick & Easy, For Kids, Healthy