About
This rich and creamy strawberry butter is prepared with softened butter, fresh and juicy strawberries, a little low carb sweetener and a hint of cinnamon.
The butter, cinnamon and sweetener are combined until fluffy then blended with the strawberries until smooth and creamy.
This is a great addition spread over warm keto toast for breakfast, or even as a cupcake or cookie frosting!
If you are trying to reduce sugars you can omit the sweetener completely as the strawberries themselves are sweet enough!
Ingredients
- 5 medium – 1 1/4" diameter strawberries
- 1 cup unsalted butter
- 1 tablespoon 100% pure erythritol by now
- 1 teaspoon cinnamon, ground
Instructions
- Bring the butter up to room temperature so that it is soft. Add the butter, cinnamon and erythritol to a food processor and blend until well combined, smooth and fluffy
- Roughly dice the strawberries discarding any stalks or stems. Add them to the food processor with the sweetened butter mixture.
- Blend the strawberries and butter together until fully incorporated. You will need to stop and intermittently scrape down the sides of the blender and continue to blend until completely smooth. Store in an airtight container in the fridge until ready to use. The butter should keep in the fridge for up to five days.
Nutrition Facts
- Servings: 8
- Calories: 207.4kcal/867.7kJ (per serving)
- Fat: 23.0g (per serving)
- Carbs: 2.4g (per serving)
- Protein: 0.3g (per serving)
