Cinnamon Nutmeg Almond Butter — Unsweetened

Zero added sugar. Tastes sweet anyway. That's not a trick — it's chemistry.

Cinnamaldehyde and vanillin are cross-modal sweetness enhancers: your brain reads them as sweet even when there's no sugar present. So we built this one around them and left the sugar out entirely. Virgin coconut oil brings a rounded lactone sweetness of its own. What you get is a spread that eats like a treat and reads like almonds and spice on the panel.

The cinnamon is Ceylon — true cinnamon, not cassia. This is the detail nobody talks about. Cassia and Saigon cinnamon carry coumarin at 6,000 to 12,000 mg/kg, and a single serving of a cassia-based product can eat most of an adult's tolerable daily intake. Ceylon runs 5 to 20 mg/kg — effectively none. If you're eating cinnamon every morning, it should be this kind. Fresh nutmeg and whole ground vanilla bean round it out.

And grass-fed beef tallow, because without sugar you need body, and tallow gives it.

Tastes like: Warm cinnamon and nutmeg over clean roasted almond. Perceptibly sweet with nothing sweet in it. Clean finish, no cloy, no aftertaste.

What's in it: Fresh-roasted almonds (made with organic almonds) · virgin coconut oil · grass-fed tallow · Ceylon cinnamon · unrefined sea salt · vanilla bean · nutmeg

What's not: No sugar of any kind. No sweeteners, natural or artificial. No preservatives. No emulsifiers. No palm oil. Seven ingredients, end of list.

Eat it: On sprouted toast. Into coffee as a creamer. Off a spoon before the gym. On a sliced banana.

Net wt 8.8 oz (250 g). Roasted and jarred in small batches in California's Central Valley. Oil separation is natural — stir it back in.

Contains almonds (tree nuts).