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Rich in healthy fats, vitamin E, and matcha antioxidants
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Matcha almond butter (16 g) has 102 calories. That works out to 640 calories per 100 g. It contains 3.2 g of carbs, 3.4 g of protein, 8.8 g of fat and 1.8 g of fiber. Its 3.8 mg of Vitamin E covers 26% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 16 g
102
KCAL / 16G
Carbs
3.2g
· 1% DV
Protein
3.4g
· 7% DV
Fat
8.8g
· 11% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 12% · Protein 13% · Fat 75%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 102 kcal | |
| Total fat | 8.8 g | 11% |
| Saturated fat | 0.69 g | 3% |
| Trans fat | 0 g | |
| Sodium | 0.8 mg | 0% |
| Total carbohydrate | 3.2 g | 1% |
| Fiber | 1.8 g | 6% |
| Protein | 3.4 g | 7% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 16 g | 102 kcal |
| 1 teaspoon (small) | 8 g | 51 kcal |
| 1 serving (small) | 20 g | 128 kcal |
| 1 piece (whole) | 25 g | 160 kcal |
| 2 tablespoon (double) | 32 g | 205 kcal |
| 1 serving (medium) | 35 g | 224 kcal |
| 1 serving (large) | 50 g | 320 kcal |
| 100 g | 100 g | 640 kcal |
| 1 cup (whole) | 256 g | 1638 kcal |
Calculated from 640 calories per 100 g.
Matcha almond butter is a spread made by combining ground almonds or almond butter with matcha green tea powder. Recipes vary: some contain only those ingredients, while others add sweeteners or oil.
Yes, matcha almond butter contains some caffeine because matcha is made from green tea leaves. The amount varies with the proportion of matcha in the product, so it cannot be inferred without a specific recipe or label.
Use matcha almond butter on toast, stirred into oatmeal, or blended into a smoothie. It also works as a dip for apple slices; its earthy matcha flavor pairs well with fruit and mild sweeteners.
Matcha almond butter can separate because the natural oil in ground almonds rises to the surface over time. Stir it thoroughly from the bottom before serving; oil separation alone does not mean the spread has spoiled.
Refrigeration is not always necessary for matcha almond butter; follow the storage directions on its packaging. Keeping it tightly closed in a cool, dry place helps preserve it, while chilling can make the spread firmer.
Yes, you can make matcha almond butter by mixing matcha powder into smooth almond butter. Blend a little matcha with a small spoonful of butter first to make a paste, then stir it into the rest to avoid lumps.
Matcha almond butter can replace regular almond butter in many spreads, smoothies, and no-bake recipes. Its tea-like flavor may change the result, so plain almond butter is a better choice when you want a neutral taste.
Some matcha almond butter products contain added sugar, while others are unsweetened. The matcha itself does not guarantee a sweet taste, so choose or make a version with the level of sweetness you want.
Matcha almond butter pairs well with banana, berries, apple, oats, and dark chocolate. These ingredients complement its nutty, slightly earthy flavor in toast, snacks, and desserts.
Yes, matcha almond butter can be used in baking and cooking, especially in cookies, bars, and sauces. Heating may soften its flavor and alter its texture, so add it near the end when using it in a warm sauce.
Vitamins
Vitamin E
3.84mg · 26% DV
B2
0.16mg · 12% DV
B3
0.58mg · 4% DV
Biotin
0.64µg · 2% DV
Minerals
Copper
0.14mg · 16% DV
Manganese
0.34mg · 15% DV
Phosphorus
80mg · 11% DV
Magnesium
43mg · 10% DV
Potassium ⭐
115mg · 3% DV
Sodium
0.8mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 102 calories in 1 tablespoon (medium) (16 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Matcha almond butter is a smooth spread made from ground almonds blended with matcha, the finely powdered Japanese green tea. It is a contemporary flavoured nut butter rather than a traditional dish, combining almonds’ mellow, slightly sweet taste with matcha’s grassy, gently bitter notes.
Spread it on toast, stir it into porridge or yogurt, or add a spoonful to a smoothie; banana and berries make easy pairings. It is rich in fats and provides protein and fibre, so a little goes a long way. At 640 calories per 100 g, it is energy-dense; use a modest spread if you want a lighter snack.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.69g
MONOUNSATURATED
5.44g
POLYUNSATURATED
2.08g
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Nutrition data compiled from USDA FoodData Central and scientific sources.