Step 1

Place the almond flour in a food processor or blender. My food processor manual says that I need to stop after about 45 seconds of continuous grinding to avoid overheating. So, that's what I did. I grind for 45 seconds and stop and then grind again until it reaches the consistency of creamy as shown in the photo. The whole process took me probably less than 2 minutes to reach the creamy consistency

Step 2

You will need at least 1 cup of almond flour to get it to be able to blend properly using a food processor. I recommend at least 2-3 cups if you are using a high-speed blender to blend effectively

Step 3

Store the almond butter in a clean mason jar with a lid and store in the fridge for 2-3 weeks. Simply check for sign of spoilage. If you see any mold or if it doesn't smell right, then it has spoiled. If you sterilize the container by boiling it in the water for 10 minutes and air-dry it, it can keep even longer, about one month or beyond