Almond butter: Nutrition Facts
Almond butter is a spread made from ground almonds, a tree nut. The USDA SR Legacy entry below describes the plain, unsalted form with no added oil or sweetener.
| Energy (kcal) | Protein (g) | Carb (g) | Fiber (g) | Fat (g) |
|---|---|---|---|---|
| 614 | 21.0 | 18.8 | 10.3 | 55.5 |
Percent Daily Value by serving
| Serving | Energy (kcal) | Protein (g) | Carb (g) | Fiber (g) | Fat (g) |
|---|---|---|---|---|---|
| 100 g | 614 (31%) | 21.0 (42%) | 18.8 (7%) | 10.3 (37%) | 55.5 (71%) |
| 1 tbsp (~16 g) | 98 (5%) | 3.4 (7%) | 3.0 (1%) | 1.6 (6%) | 8.9 (11%) |
| 1 cup (~250 g) | 1,535 (77%) | 52.4 (105%) | 47.1 (17%) | 25.8 (92%) | 138.8 (178%) |
Percent Daily Value shows how much a nutrient in one serving contributes to a daily diet, based on the United States Food and Drug Administration reference intake of 2,000 calories a day. The FDA notes that 2,000 calories a day is used for general nutrition advice and that individual needs vary. The values below are calculated from the USDA macros for this food. FDA Daily Value on the Nutrition and Supplement Facts Labels (21 CFR 101.9), accessed 2026-06-05.
| Serving | Amount | % Daily Value |
|---|---|---|
| Energy (kcal) | 614 | 31% |
| Protein (g) | 21.0 | 42% |
| Carb (g) | 18.8 | 7% |
| Fiber (g) | 10.3 | 37% |
| Fat (g) | 55.5 | 71% |
How much protein in Almond butter?
Almond butter, plain, unsalted, contains 21.0 g of protein per 100 g, per the USDA FoodData Central entry cited below. A typical 1 tbsp (~16 g) serving therefore provides about 3.4 g of protein.
How many calories in Almond butter?
Almond butter, plain, unsalted, supplies about 614 kcal per 100 g. A 1 tbsp (~16 g) serving works out to roughly 98 kcal.
Common serving sizes
- 1 tbsp (~16 g): 98 kcal, 3.4 g protein, 8.9 g fat
- 1 cup (~250 g): 1,535 kcal, 52.4 g protein, 138.8 g fat
Related guides
Source: USDA FoodData Central, fdcId 168588, accessed 2026-05-29
References
- Nuts, almond butter, plain, without salt added - USDA FoodData Central. USDA FoodData Central. Accessed 2026-05-29.
Last reviewed: 2026-05-29