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Two things we love: butter and avocado. So when we heard about the ultra-creamy, keto diet-friendly spread that combines two of our favorite ingredients, well, it’s safe to say that we were intrigued. And then we made it, and it was just as heavenly as we’d imagined. Here’s how to whip it up.
What you’ll need: A ripe avocado (psst… here’s how to tell), about a tablespoon of lemon or lime juice, approximately four tablespoons unsalted butter (room temperature is best) and salt and pepper to taste.
How to make it: Put all the ingredients into a food processor and process until smooth. Serve immediately or place in the refrigerator for a couple of hours to firm up. You can store the avocado butter in the fridge for up to three days. And that’s it—the most delicious compound butter (that’s a fancy way of saying butter with different flavors or ingredients added) that you’ll ever make.
How to use it: Use your avocado butter the same way you would the (ahem, boring) yellow stuff—melted on top of a juicy steak, slathered on corn, dolloped on grilled meats and fish or dotted on top of a baked potato. For non-keto dieters, it makes an excellent toast topper or pasta sauce.
One more thing: Feel free to jazz the recipe up by adding a clove of garlic, a dash of cumin or some fresh herbs. You could also replace the butter with olive oil for a dairy-free version. See? We told you this stuff was good.