Macadamia Nut Butter – Low Histamine, Low Lectin, Low Oxalate, Low Carb MastCell360

Macadamia Nut Butter – Low Histamine, Low Lectin, Low Oxalate, Low Carb

My husband was having Chocolate Oreo Cheesecake the other day. While my mouth was watering watching him eat it, I was also aware of how sick it would make me. Instead of feeling deprived, I decided I would make myself something delicious!

Macadamia nut butter is a decadent, luscious treat. For me, it is more like a dessert than a snack. And even better, Macadamias are full of excellent nutrients. They are high in manganese, vitamin B6, calcium, copper, iron, magnesium, potassium, selenium, and zinc. They are also high in monounsaturated fats, an excellent, healthy fat source.

I use Monk Fruit Powder for the sweetener. Monk Fruit powder is a calorie free, natural sweetener. It has a caramel like flavor without the bitterness that stevia can have. Most Monk Fruit Powder has added sugar alcohols or other ingredients that can be problematic for those of us with MCAS. I only use pure Monk Fruit powder, which can be hard to find. Monk fruit should be a caramel brown color, not white (which means it has been highly processed). I linked to a good option for you in the recipe ingredients. The best thing about monk fruit is that it is a good mast cell stabilizer! So I incorporate it into sweet foods as much as I can.

There are 2 secrets to Macadamia Nut Butter. The first is to have extremely fresh macadamias. Macadamias go rancid quickly. I spent a lot of money trying different brands of macadamias to find a supplier that I feel I can count on.  Jaffe Bros. has been the freshest and most reliable source at the best cost I’ve been able to find. You can buy them here.

The second secret is to have a high speed blender. This will probably burn out a regular blender, so I wouldn’t try it with regular blender. A food processer would probably work, but I haven’t tested that.

I have used both of these to make this macadamia nut butter:

A Vitamix blender* would also work.

Macadamias are high calorie. So one caveat: if you are watching your weight, watch your portions with this. On the other hand, if you need to gain weight, this could be a great regular addition to your meals.



Add all ingredients to your high speed blender or food processor. Pulse several times until macadamia nuts are ground to a powder. Then turn blender or food processor on high. If the motor starts to run slow, stop and scrape the sides. Because of the high fat content in macadamias, the butter will eventually become very smooth and blend effortlessly. Keep scraping and blending until you get a smooth liquid.

Place in freezer for a few hours for a thick, cream cheese like texture. Or use room temperature for a thinner texture. I love dipping apple slices into the macadamia nut butter or drizzling over blueberries!


Don’t blend more than 6-8 ounces at a time or the motor will have to work too hard and may get overheated. You can make multiple batches of this quickly and easily. I have 2 blender jars for my Blendtec and 2 blender jars for my Ninja. Sometimes I’ll make multiple batches. While one jar is blending, I’ll add ingredients to another jar. I’ll also run the Blendtec and Ninja at the same time and keep watching them.


For a more sweet and salty flavor: 
Increase salt to 1/8 tsp

For crunchy macadamia nut butter: 
Save some of the finely chopped nuts from the first stage of blending. Then stir the macadamia chunks into the finished nut butter for a crunchy texture.

Want some more food ideas and tips for MCAS? Read this post next: What to Eat (and NOT eat!) with Mast Cell Activation Syndrome – Going Beyond Low Histamine Lists

*Some links in this website are affiliate links, which means I may make a very small commission if you purchase through the link. It never costs you any more to purchase through the links, and I try to find the best deals I can. I only recommend products that I love and use personally or use in my practice. Any commissions help support the newsletter, website, and ongoing research so I can continue to offer you free tips, recipes, and info. Thank you for your support!


  1. Ann

    I see that macadamias are high in salicylates. I’ve been trying to avoid salicylates in my diet also (besides going gluten free plus low oxalate for a long time, and now low histamine, salicylate and some lectin avoidance. That doesn’t leave much I can eat!

    1. Beth O'Hara

      Hi Ann! I understand! You’ll want to work on the root issues underlying the salicylate intolerance. I often see this with mold toxicity. Also with low sulfur, oxalate issues, and detox issues.

    1. Beth O'Hara

      Hi Brooke,
      Macadamias are the only nuts I don’t soak. They don’t really have problems with mold toxins developing.

      1. Brooke Scott

        Ok wonderful. Thank you for your reply and all of your amazing info and guidance navigating this! We are going to make this today along with a few other recipes of yours. Have a beautiful day!

  2. Kirstin

    Hi. How long will this stay fresh and safe to eat if stored in the refrigerator? Thanks.

    1. Suz, Mast Cell 360 Team

      Any type of leftovers are going to build in histamine levels as they sit in the fridge. If you are highly sensitive, you may notice a difference in one day. If you are not, you might be ok. Beth usually says fresh is best.

  3. Allison Park

    I see they are sold out at the link you provided. Are there other places you would recommend purchasing from?
    Thank you!

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