Homemade {sugar free, no sodium} Peanut Butter

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Who loves peanut butter? If you were to ask that question in this house, every hand would fly up. It’s a daily staple and we go through a LOT of this stuff. More than I care to admit because just 2 tablespoons contain about 130mg of sodium, 7g of carbs, and 3g of sugar for your typical brands. Plus, let’s face it, peanut butter isn’t cheap these days.

I set out to make my own and of course I started with a Google search. All of the recipes I came across either used high sugar content, sugar substitutes, and seemed to take a lot more time than I was willing to invest. Plus, they looked kind of runny, well most of them anyway. So I grabbed pieces of information from here and there and decided to make my own sugar-free concoction with 2 simple ingredients and not a lot of time invested. The result, on my first try, was spectacular. Want to try for yourself? It’s really easy!

What you’ll need:

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What you’ll do (I used my Ninja so these instructions apply to that, but I’m sure they are similar with a food processor):

  • Place peanuts in blender and pulse until crumbly, almost like flour.
  • Pour powder into one of the single serve cups and blend until smooth and buttery, approximately 5 minutes (you’ll need to stir it occasionally with this method).
  • Add coconut oil into the cup and blend fully, about 2-3 minutes.
  • Place the lid on the single serve cup, place in the freezer for 30 minutes.
  • Refrigerate for about 2 hours, until it fully sets, should be “scoopable”, and enjoy.
  • This really stores best in the refrigerator to keep it firm. You can store it in a cool, dark place like your pantry but I recommend refrigeration for longevity and firmness.

The kids love it and I feel better knowing that it contains NO sodium. Plus in 2 tablespoons of this homemade, sugar-free variety, you only get 6g of carbs, and 1g of sugar (found naturally in the peanuts), so that’s an added bonus. The ultimate test came last night when I handed my peanut butter snob, sugar-loving husband a teaspoon and asked him to try it out. On a scale of 1 to 10, he gave it an 8, WITHOUT SUGAR OR SODIUM added in the mix. That’s a big deal!

Next time, I’m going to add a tad bit of honey to see if I can top the 10 scale. I think I can. When I try, I’ll be sure to come back and let you know how it goes. In the meantime, you really WANT to try this. It’s delicious and so fresh. This is the new staple in my house and I don’t just feel better about serving it, my checking account will thank me too.

About Christy

Christy Gossett, managing editor of SoFabFood and creator of the healthy living blog, Insanity Is Not An Option, is a WAHM of 6 kids ranging in age from 27 to 8. She enjoys sharing her heart-healthy, low sodium recipes to help others with dietary restrictions enjoy a flavorful life while maintaining a healthy diet.

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  1. Good work on landing the 8!
    Mallery Schuplin recently posted…Pink and Gold Bridal ShowerMy Profile

  2. Wow, I love the idea of using coconut oil! That sounds like amazing peanut butter! I’m in!
    Mimi recently posted…Being A Proverbs 31 Woman Verse 15My Profile

  3. ok im confused do u use 1 tbsp. of coconut oil per each single serving cup or in the full 4 cups of peanuts ?

    • Sorry for the delayed reply. As the recipe states, it is 4 cups of peanuts to 1 tablespoon of coconut oil. The peanuts make their own oil so there is no need to add more than that. Hope that helps. Enjoy!

  4. plz let me know do I use 1 tbsp. of coconut oil per each single serving cup or for all 4 cups of peanuts?

  5. ?????


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