Calories in Almond Butter: Nutritional facts for Almond Butter Types

A 100g serving of plain almond butter provides 614 calories. A 100g serving of sweetened almond butter supplies 600 calories.

One kilogram (1000g) of plain almond butter supplies 6140 calories. One kilogram (1000g) of sweetened almond butter provides 6000 calories.

A standard jar of MaraNatha Creamy Almond Butter (340g) contains 2088 calories. One serving of Justin's Classic Almond Butter (32g) contains 190 calories, while one serving of Barney Butter Smooth Almond Butter (32g) provides 180 calories. A serving of RX Nut Butter Vanilla Almond Butter (32g) supplies 190 calories. 

Almond butter functions as a nutrient-dense source of monounsaturated fats, antioxidants, and essential minerals that support physiological stability. The paste delivers concentrated amounts of Vitamin E and magnesium necessary for cellular protection and metabolic regulation. The list below highlights these specific physiological advantages.

• Enhances Cardiovascular Health: The spread contains high levels of monounsaturated fatty acids which lower LDL cholesterol and reduce the risk of heart disease. A study by Berryman, C. E., et al. (2015), "Effects of daily almond consumption on cardiometabolic risk and abdominal adiposity in healthy adults with elevated LDL-cholesterol," confirmed that regular almond intake improves lipid profiles and reduces abdominal fat.
• Regulates Blood Sugar Levels: High magnesium content improves insulin sensitivity and assists in glucose metabolism. Research by Cohen, A. E., & Johnston, C. S. (2011), "Almond ingestion at mealtime reduces postprandial glycemia and chronic ingestion reduces hemoglobin A1c in individuals with well-controlled type 2 diabetes mellitus," established that consuming almonds significantly lowers post-meal blood sugar spikes.
• Protects Against Oxidative Stress: The skin and meat of the nut supply substantial amounts of Vitamin E, a potent antioxidant that neutralizes free radicals. A study by Kamil, A., & Chen, C. Y. (2012), "Health benefits of almonds beyond cholesterol reduction," demonstrated that the bioactive compounds in almonds reduce oxidative damage and inflammation.

Almond butter presents risks regarding oxalate content and potential mold contamination when consumed in excess. Nutritionists advise limiting intake to two tablespoons per day and choosing sunflower seed butter as a lower-oxalate alternative to mitigate potential risks. The table below shows specific negative health implications.

• Increases Kidney Stone Risk: The nuts contain high concentrations of oxalates which crystallize in the kidneys and form stones in susceptible individuals. Research by Chai, W., et al. (2004), "Oxalate absorption and endogenous oxalate synthesis from almonds in healthy subjects," found that almonds significantly increase urinary oxalate excretion.
• Contains Potential Aflatoxins: Improper storage leads to the growth of Aspergillus molds which produce carcinogenic aflatoxins. A study by Tournas, V. H., et al. (2015), "Fungal presence and aflatoxin contamination in commercial nuts," noted that tree nuts occasionally harbor these harmful fungal byproducts.
• Promotes Caloric Surplus: The high energy density leads to weight gain if the calories are not expended through physical activity. Research by Tan, S. Y., & Mattes, R. D. (2013), "Appetitive, dietary and health effects of almonds consumed with meals or as snacks," indicated that while almonds promote satiety, unmonitored consumption contributes to a positive energy balance.

Yes, almond butters are good for health because the paste provides essential healthy fats, fiber, and vitamins that support cardiovascular stability, digestive efficiency, and cognitive function. Cardiovascular health benefits from the presence of monounsaturated fats which regulate cholesterol levels as explored by Berryman, C. E., et al. (2015), "Effects of daily almond consumption on cardiometabolic risk and abdominal adiposity in healthy adults with elevated LDL-cholesterol." Digestive health strengthens through the action of dietary fiber which maintains bowel regularity as confirmed by Mandalari, G., et al. (2008), "Potential prebiotic properties of almond (Amygdalus communis L.) seeds." Cognitive function improves due to the efficient delivery of Vitamin E needed for neural protection as detailed in the study by Kalt, W., et al. (2014), "Recent research on polyphenolics in vision and eye health," which links antioxidant intake to preserved neural tissues.

Yes, almond butter is good for diabetics due to the low glycemic index and high magnesium content which improve insulin sensitivity. Medical professionals suggest a consumption rate of two tablespoons daily to maximize glycemic control without exceeding caloric limits. A study by Cohen, A. E., & Johnston, C. S. (2011), "Almond ingestion at mealtime reduces postprandial glycemia and chronic ingestion reduces hemoglobin A1c in individuals with well-controlled type 2 diabetes mellitus," showed that incorporating almonds into meals blunts blood sugar spikes. Research by Jenkins, D. J., et al. (2002), "Dose response of almonds on coronary heart disease risk factors," indicated that consistent consumption improves lipid profiles in diabetic individuals. Further evidence by Gayathri, R., et al. (2023), " Effect of almond consumption on insulin sensitivity and serum lipids among Asian Indian adults with overweight and obesity– A randomized controlled trial," established that regular intake enhances insulin sensitivity and prevents the progression of metabolic disorders.

Yes, almond butter is healthy as the food offers a dense concentration of nutrients that support weight management, heart health, and overall diet quality. Dietitians recommend eating one to two tablespoons per day to obtain these benefits while maintaining energy balance. A study by Tan, S. Y., & Mattes, R. D. (2013), "Appetitive, dietary and health effects of almonds consumed with meals or as snacks," demonstrated that almonds increase satiety and reduce hunger, aiding in appetite control. Research by Musa-Veloso, K., et al. (2016), "The effects of whole almond consumption on the serum lipid profile and antioxidant status," confirmed that the nut improves cholesterol levels and antioxidant capacity. A comprehensive review by O'Neil, C. E., et al. (2016), "Almond consumption is associated with better nutrient intake, nutrient adequacy, and diet quality in adults," found that consumers of almonds generally possess higher nutrient intakes and better overall diet quality scores compared to non-consumers.

Energy values remain relatively consistent across the plain varieties of almond butter but shift when additives or processing methods alter the moisture and fat ratios. Roasted almond butter contains the highest energy load per 100g due to the evaporation of water during the heating process, which concentrates the lipids. Raw and Blanched Almond Butters offer a slightly reduced profile as the natural moisture remains intact. Sweetened Almond Butter provides the lowest caloric density per weight because the added sugar molecules are less calorie-dense than the fat molecules they displace, though this variant significantly increases the carbohydrate load.

The cultivation of almonds dates back to 4000 BC in the Middle East, yet the creation of almond butter as a distinct product occurred much later. Dr. John Harvey Kellogg, a pioneer in health foods, experimented with various nut pastes in the late 19th century at the Battle Creek Sanitarium to provide protein options for patients with poor dental health. Commercial production of the paste emerged in the early 20th century but remained a niche health food product until the late 1990s and early 2000s. Rising peanut allergies and the popularity of the Paleo and Mediterranean diets propelled the spread into mainstream grocery stores. Manufacturers now produce the butter globally, with California serving as the central hub for the raw nuts utilized in processing.