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homemade peanut butter in a jar
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5 from 2 votes

How-To Make Peanut Butter (without oil or sugar!)

Homemade peanut butter takes less than 5 minutes to make and is simply delicious. Store your peanut butter in a cool dry place if you like it runny or pop it in the fridge to firm it up.
Prep Time5 mins
Total Time5 mins
Course: how-to, KITCHEN BASICS, sauce + seasoning + condiments
Cuisine: American, dairy free, gluten free, low carb + keto, Paleo, vegan, vegetarian
Servings: 16 tablespoons
Calories: 164kcal
Author: Dani Spies


  • 16 ounces roasted peanuts, unsalted
  • 1/4-1/2 teaspoon kosher salt


  • Pour the peanuts into your food processor and pop on the lid.
    roasted peanuts in food processor
  • Turn the food processor on and blend for about 4 minutes. You will notice the peanuts first become thick and crumbly, possibly turn into a ball and then begin to turn into a thick smooth paste.
    thick paste
  • Remove the lid and add in salt and blend for another 30-60 seconds or util the peanut butter is creamy and shiny.
    creamy peanut butter in food processor
  • Transfer to an airtight container and store in the fridge for months (or in a cool dry place for a couple of weeks.



*I recommend using organic peanuts if you can find them.  
** Start by adding 1/4 teaspoon of salt to the peanut butter and then taste to see if you like more.  I find 1/4-1/2 teaspoon of kosher salt to be the perfect amount.


Serving: 1tbsp | Calories: 164kcal | Carbohydrates: 5g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Sodium: 159mg | Potassium: 220mg | Fiber: 3g | Calcium: 28mg | Iron: 1mg