If you don’t like almond butter or any nut butter for that matter, you my friend are a mystery to me. For the rest of us normal folks, this recipe could quite possible change your life. As any bodybuilder (active or retired) will tell you, nut butters are LIFE. This recipe is like regular almond butter, but on steroids (I couldn’t resist). What makes it so pumped up though? The MCT oil, that’s what!
Medium-chain triglycerides (MCT) are why coconut products are all the rage right now. MCTs are fatty acids of a MEDIUM length, with 6-12 carbon atoms. Due to the organic structure, the way this type of fatty acid is metabolized is different from other fats. It is utilized faster and can be converted into ketones (a byproduct of fat metabolism and alternative fuel source to glucose). If you follow a ketogenic diet, this can help you stay in ketosis. MCT oil has also been shown to increase the release of two hormones that promote the feeling of fullness in the body: peptide YY and leptin.
Not all MCTs are created equal though which is why I included some Bulletproof Brain Octane Oil. This oil is 100% caprylic acid which is 8 carbons long. It is flavorless, orderless and easier on your stomach (unlike caproic acid which is 6 carbons long, but does convert to ketones faster). Longer fatty acids like capric and lauric acid are 10 and 12 carbons long, and slower at converting into ketones. Lauric acid is found in great quantities in coconut oil, so it is cheap to produce. Think of caprylic acid as super premium gasoline. It’s a bit more expensive but your car will burn this fuel more efficiently.
I included coconut oil for taste and Brain Octane Oil from ketone boosting, brain power and made two versions. One infused with Bulletproof Collagen Protein and one without.
MCT and Collagen Infused Almond Butter
2 cups dry roasted salted almonds (can also use raw or unsalted)
1 T Bulletproof Brain Octane Oil
1 T organic virgin coconut oil
1/8 t pink himalayan salt (+/- to taste)
3 scoops unflavored Bulletproof Collagen Protein (optional)
1/2 tsp vanilla extract (optional)
Add nuts, oil, and salt to Vitamix and secure the lid.
Make sure the Vitamix is on variable level 1.
Turn on the machine and slowly increase the speed while using the tamper to press the ingredients into the blade. (I only got up to about a 7 before it sounded like I was going to break the machine).
Blend for 2-3 minutes until it reaches desired consistency.
At this time, if you’d like to add the collagen protein, turn the speed to 1 or 2 and slowly pour in one scoop at a time.
Turn off machine and taste almond butter. Add vanilla extract or more salt to match your preference.
Store in an airtight container. You can also freeze the almond butter for longer storage.