Homemade Keto Almond Milk

Name: Homemade Almond Milk
Prep time: 5 min
Total time: 12 h 5 min
Yield: about 450 ml
Cuisine: Keto
Ingredients: 30–50 g raw almonds; 550 ml filtered water; 1 tablespoon coconut oil or coconut cream; 1/2–1 teaspoon Himalayan or sea salt; seeds from 1 vanilla pod, optional; 2 pitted Medjool dates, optional for the sweet version; 1/8–1/4 teaspoon ground cardamom, optional

Creamy, rich and naturally unsweetened almond milk in its basic version — made without additives or preservatives.

For those on cyclic keto, there is also a sweet version with an optional date-and-cardamom variation for off-keto days.

8 hrs soaking
5 min prep
Keto
Dairy-Free

Ingredients

Everyday keto version

Unsweetened almond milk

Raw Almonds30–50 g — soaked overnight
Filtered Water550 ml — fresh water for blending
Coconut Oil or Coconut Cream1 tablespoon — for a richer texture and better frothing
Himalayan or Sea Salt½–1 teaspoon — adjust to taste
Optional: Vanilla Bean SeedsSeeds from 1 pod — for a gentle vanilla aroma

Instructions

1
Soak the Almonds
Place 30–50 g of raw almonds in a bowl, cover with cold water and soak in the refrigerator for 8–12 hours or overnight. I use organic almonds.
2
Drain & Rinse
Discard the soaking water and rinse the almonds thoroughly under cold running water.
3
Blend
Add the soaked almonds, 550 ml of fresh filtered water and coconut oil or coconut cream to a high-speed blender. For the sweet off-keto version, add two pitted Medjool dates and ⅛–¼ teaspoon ground cardamom. Blend for 90 seconds, pause briefly, then blend for another 90 seconds.
4
Strain
Pour through a nut-milk bag, muslin or a clean tightly woven cloth into a large bowl. Squeeze well and save the almond pulp for baking.
5
Season, Store & Enjoy
Stir in the salt and optional vanilla. Taste before adding anything else: the date version will already be noticeably sweeter. Pour into a clean sealed glass bottle, refrigerate immediately and use within about 3 days. Shake well before each use, and do not overheat the milk when frothing it.

Pro Tips

Adjust the richness: I usually use 30–50 g almonds with 550 ml water. Start with 30 g for a lighter milk or use 50 g for a creamier result.

Keep it below 40 °C: Heat and froth the milk gently and never above 40 °C (104 °F), as the emulsion may separate.

Zero-waste tip: Dry the leftover almond pulp thoroughly and use it in keto muffins, baking or homemade almond flour.

Estimate your batch

Almond milk macro calculator

Homemade almond milk is difficult to calculate precisely because part of the almond solids remains in the strained pulp. Since macro values matter on keto, this calculator gives you a useful orientation—not a laboratory measurement.

Adjust your recipe and instantly see the estimated nutrition per serving.

Raw almonds40 g 30 g50 g Water550 ml 300 ml1,000 ml Wet strained pulp90 g 0 g180 g Finished milk yield450 ml 250 ml800 ml Serving size100 ml 50 ml400 ml Include Medjool dates2 dates · approximately 48 g

Use the nutrition label from my almonds

Enter values per 100 g from your packaging. The defaults match the dmBio almonds used in this recipe.

Calories kcal Total fat g Carbohydrates g Fibre g Protein g Sugars g Salt g

View the default product data ↗

Per serving estimate

0Calories

0 gProtein

0 gTotal fat

0 gCarbs

Fibre0 g

Sugar0 g

Salt0 g

Estimated batch0 ml

Macro breakdown

0kcal

FatProteinCarbohydrates

This estimate assumes that wet strained pulp contains approximately 35% almond solids. Actual values vary with the almonds, soaking time, blender, straining pressure and retained pulp moisture.

The Unwind · Homemade Almond Milk

Estimated nutrition

Per 100 ml · Batch 450 ml

Energy: 0 kcal
Fat: 0 g
Carbohydrates: 0 g
Protein: 0 g
Fibre: 0 g

Unsweetened version

Made on: __________________

Estimated values depend on ingredients, pulp moisture and measured yield. Keep refrigerated and shake well.