Keto Homemade Walnut Milk

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    15 min

Keto Homemade Walnut Milk

When shopping for the best plant-based milk for Keto, finding the perfect low-carb option that contains no additives, is affordable, and tastes good can be overwhelming. The alternative is making your Keto-friendly milk from scratch, which is easy and requires less than 10 minutes of active cooking time.

How to prepare this Keto walnut milk?

Simply soak the nuts in water overnight and blend them the following day. Strain them using a fine mesh strainer or a strainer with a cheesecloth laid inside to result in delicious, creamy walnut milk.

Can you use this Keto milk in other recipes?

Absolutely! You can use this Keto nut milk in many recipes, including chia puddings, Keto granola, smoothies, and pancakes. It is also great in baked goods such as cakes and bread. However, we don’t recommend using this Keto walnut milk for preparing cultured foods such as yogurt or cheese.

Can you apply the same method with other types of nuts?

Yes, you can. As long as you use raw nuts, you can prepare whatever low-carb milk you like. Examples include almond milk, hazelnut milk, cashew milk, and macadamia nut milk. For a nut-free version, you can use sunflower seeds.

What can you do with the leftover walnuts after straining?

You can bake the walnut pulp until it dries and resembles nut flour. You can then use it in many recipes like Keto cookies, energy balls, or breakfast bars.

  • Net Carbs

    2 g

  • Fiber

    0 g

  • Total Carbs

    2 g

  • Protein

    1 g

  • Fats

    4 g

48 cals

Keto Homemade Walnut Milk

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Walnuts

    Walnuts

    2 cup

  • Water

    Water

    48 fluid ounce

Recipe Steps

steps 3

15 min

  • Step 1

    Place the walnuts in a bowl and pour water over them. Make sure the water covers the walnuts completely (this is completely separate from the 48 fluid ounces of water in the recipe). Soak walnuts overnight in water.
    Step 1
  • Step 2

    Drain the water from the walnuts. Place them in a blender and add 6 cups of water. Blend on high for 1 ½ minutes.
    Step 2
  • Step 3

    Strain the liquid through a fine-mesh strainer into a large bowl. Alternatively, line a regular strainer with cheesecloth and pour the liquid through. Chill milk thoroughly and enjoy!
    Step 3

Comments 6

  • TaniaE

    TaniaE 4 years ago

    Dry the pulp at minimum temperatures (about 50-75 degrees Celsius) to make a versatile walnut flour/meal or alternatively add salt and herbs and press onto a tray to make a yummy cracker once cooked for about 15 minutes at about 180 degrees Celsius (350F)

    • PhDiva

      PhDiva 5 years ago

      Why does the nutritional information show sugar alcohols in this recipe?

      • Anonymous

        Anonymous 5 years ago

        How much is 1 serving?

        • recipewriter

          recipewriter 5 years ago

          ~8 oz

      • Cat2448

        Cat2448 5 years ago

        How long does it last in the refrigerator?

        • recipewriter

          recipewriter 5 years ago

          I had mine in the fridge for a little over a week and it was still great!