Makes 2 cups / Prep time: 25 minutes, plus 4 hours chilling time
Avocado shows up a fair bit in keto recipes because it is a spectacular source of monounsaturated fats, oleic acid, and omega-3 fatty acids. This high-fat profile makes reaching your keto macros easier and can increase absorption of betacarotene in other ingredients by as much as 400 percent. Avocado is also high in fiber and lutein.
¼ cup butter, at room temperature
1 avocado, peeled, pitted, and cut into quarters
Juice of ½ lemon
2 teaspoons chopped cilantro
1 teaspoon chopped fresh basil
1 teaspoon minced garlic
Freshly ground black pepper
Sea salt
1. Place the butter, avocado, lemon juice, cilantro, basil, and garlic in a food processor and process until smooth.
2. Season the butter with salt and pepper.
3. Transfer the mixture to a sheet of parchment paper and shape it into a log.
4. Place the parchment butter log in the refrigerator until it is firm,
about 4 hours.
5. Serve slices of this butter with fish or chicken.
6. Store unused butter wrapped tightly in the freezer for up to 1 week.
PREP TIP
The best avocados for this butter are ripe, soft fruit. Place unripe
avocados in a paper bag for a few days with an apple or banana to speed up the ripening process.
PER SERVING (1 TABLESPOON)
Calories: 22; Fat: 2g; Protein: 0g; Carbs: 1g;
Fiber: 0g; Net Carbs: 1g; Fat 86%/Protein 3%/Carbs 11%