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Inca'cao Peanut Nut Butter 125g


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What’s so different about the Inca Peanut butter?
Most nut butters play their marketing around ‘made of 100% Peanuts’.
The problem is that now, you have a liquid pistachio paste that is not spreadable.
In fact, you could almost drink it with straw.

A pure paste is important if you are making a pastry application.
If you want to use it as a dipping sauce for your vegetables it would be too liquid.

We chose to put 78% peanuts and strengthen the texture with other healthy fats like pure cacao butter and MCT oil. To increase our collagen intake we enriched the peanut butter with multi collagen including type I, II, III,IV, V en X collagen.

For what applications could you use the Inca Peanut butter?
The basics
– Spreadable for or nutty breads
– Dip sauce for your vegetables Sticks during an afternoon snack
– An Apero sauce base for seed crackers
– A cup of granola with peanuts and orange zests

The low carb Guilty Pleasures 
– Sablé breton with peanuts
– Peanut Ice cream
– Baking applications like pound cakes
– Topping recipe for Friand with peanuts

Let’s start to get real

*MCT powder(70% C8/ 30% C10) derived from coconut: other than long chain fatty acids, MCT’s (medium chain triglycerides) bypass the gastrointestinal tract completely and go straight to the liver for ketone production. It’s also called ‘the glucose of the fats’. There are eleven different fatty acids in coconut. Four of them are MCT’s: Caproic acid ( C6), Caprylic acid (C8), Capric acid (C10) and Lauric acid(C12). C12 is technically an MCT but the body processes it like a long-chain fatty acid. While fasting or eating a fasting-mimicking diet like a low carbohydrate or keto-diet, the body becomes catabolic (breakdown) and will naturally start to create ketone bodies in the liver. There are 3 main types of ketone bodies: First the body will make Acetoacetate ( AcAc), it will then turn it into Beta-hydroxybutyrate (BHB) and when there is enough BHB the rest will explode into Acetone which we exhale or urinate. C8 is the most bio-available to create ketones in the liver and will give the body an extra boost. Once fat adapted, even in a state of catabolism, BHB is muscle protective to a certain extent. that’s why you should not fast when you’re not fat-adapted because of the increased muscle loss (turning muscle protein into glucose).

* This type of MCT is only used for our Nut Butters. If we had used the pure liquid C8 like we do in our Spreads and Chocolate bars, we would not be able to reach 80% of pistachios. Luckily we could with the powder version.


Collagen: after water, collagen is the most abundant nutrient in the body. It makes up 35% of the whole body's protein content. After the age of 25, we reduce the production of our own collagen, therefore exogenous collagen is so critical for longevity. It is needed for bile production (33% glycine) to metabolize fat, skin elasticity, and repair, your bones are 60% minerals but 90% of the protein matrix in your bones is collagen,… Our diet lacks collagen because today we mainly eat muscle meat that is high in amino acids like methionine and low in glycine. To counter Methionine, glycine is needed. Collagen is rich in Glycine, proline, and hydroxyproline amino acids.

Ingredients: peanut 78%, cacao butter, MCT oil powder (coconut oil, acacia fiber), collagen complex. Produced in a facility that also uses gluten-containing cereals, eggs, milk, peanuts, walnuts, and sesame seeds. 

Nutritional value of Inca’s Peanut Butter (125g)

Based on 100g:
Energy: 651Kcal, 2724kJ
Total fat: 55g
which Saturated fat: 16g
Carbohydrates: 10g
which Sugar: 3,8g
Fiber: 6,9g
Protein: 24g
Salt: 0g

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