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Almond Butter
Prunus dulcis butter
Low FODMAP
Good Protein Source
Healthy Fats
Creamy almond butter in a jar

FODMAP/SIBO Rating

Safe

Serving Size Consideration: 2 tablespoons

Safe Serving Size: 1-2 tablespoons

Active Compounds: Contains healthy monounsaturated fats, protein, vitamin E, and minerals

Fermentation Level:
Very Low

Digestive Impact

Why it's problematic: Generally well-tolerated in recommended serving sizes

Specific symptoms: Rare digestive issues in sensitive individuals

Typical reaction time frame: 2-4 hours if reaction occurs

Individual variation: Tolerance varies based on portion size and individual sensitivity

Safe Alternatives

peanut butter

Peanut butter

sunflower seed butter

Sunflower seed butter

Substitution ratio: 1:1 substitution

Processing Effects

Grinding almonds into butter does not significantly affect FODMAP content

Roasting almonds before processing may slightly reduce FODMAP levels

Stacking Considerations

Avoid combining with:

  • cashews
  • pistachios
  • macadamia nuts

Safe complementary foods: Can be safely combined with banana, rice, quinoa, and most low FODMAP fruits

Reintroduction Guidelines
  1. Start with 1 teaspoon (5g) and monitor symptoms
  2. If well-tolerated, increase to 1 tablespoon (16g) after 24 hours
  3. Maximum recommended serving is 2 tablespoons (32g) per sitting

Signs of success: No digestive discomfort within 24-48 hours after consumption

Hidden Sources

Common products containing garlic:

  • granola bars
  • protein bars
  • breakfast cereals
  • baked goods

Alternative names: ground almonds, almond paste, almond spread

Individual Variables

Factors affecting tolerance:

  • Total daily nut intake
  • Individual nut tolerance
  • Existing digestive conditions
  • Time of consumption

Tip: Best consumed as part of a meal rather than on empty stomach