Fatly Good 100% Natural Creamy Almond Butter 16 oz – Single Ingredient, No Sugar Added, No Seed Oils, Keto Friendly

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• ONE INGREDIENT. THAT'S THE COMPLETE LIST. Fatly Good Almond Butter contains exactly one ingredient: 100% dry-roasted almonds. No palm oil. No added sugar. No canola oil. No preservatives or stabilizers. What you read on the label is everything in the jar.
• THE FULL POWER OF THE ALMOND. Uncut, undiluted, and unadulterated: each serving of Fatly Good delivers 4g of fiber, magnesium for muscle and sleep support, calcium, potassium, and heart-healthy monounsaturated fat, the same fat profile found in olive oil. No palm oil dilutes it. No sugar offsets it.
• MOST ALMOND BUTTERS ADD WHAT THE ALMOND DOESN'T NEED. Palm oil is the most common additive in commercial almond butter, used to prevent natural oil separation. It adds saturated fat to a food that was naturally low in it. We refused. Fatly Good is the almond, as it was grown.
• NATURAL SEPARATION IS PROOF, NOT A DEFECT. If your almond butter separates, it means no palm oil or stabilizer was added. The oil on top is the almond's own oleic acid, a monounsaturated fat associated with reduced LDL cholesterol. Stir once before use. Refrigerate after opening.
• KETO AND PALEO FRIENDLY. Zero net added sugar. No industrial seed oils. No inflammatory stabilizers. One ingredient you recognize, sourced from dry-roasted almonds. The almond was already extraordinary. We didn't touch it.
• NO SEED OILS. EVER. While most almond butters sneak in canola, sunflower or soybean oil, Fatly Good keeps it pure. One ingredient you recognize. One brand you can trust.
• MADE IN USA. Proudly made in the United States with one single ingredient: dry roasted almonds. Real food, real origin, nothing to hide.

Product Description

The almond is one of the most nutritionally complete foods available. In its natural form, it provides magnesium in quantities relevant to sleep and muscle recovery, calcium, potassium, fiber, and a fat profile dominated by oleic acid, the monounsaturated fat at the center of the Mediterranean diet's cardiovascular benefits. Then the food industry decided to improve it. Most commercial almond butters add palm oil, a cheap solid-at-room-temperature fat that prevents the natural separation of almond oil and extends shelf life. Palm oil is approximately 50% saturated fat. Adding it to a food that was naturally low in saturated fat is a meaningful nutritional downgrade, done entirely to eliminate the inconvenience of stirring. They add sugar, cane sugar, maple sugar, honey, because inferior or over-roasted almonds lack the depth of flavor that high-quality almonds naturally deliver. The sugar compensates. It also converts a food that research associates with improved blood glucose response into one that spikes it. Fatly Good doesn't add either. Fatly Good 100% Almond Butter is dry-roasted almonds, ground into butter. Nothing else. The oil separates naturally at room temperature. Stir it in, refrigerate the jar after opening, and you have almond butter that contains everything the almond was designed to deliver, and nothing it wasn't. The almond didn't need improving. Our job was to get out of the way