A little pot of finishing butter is what separates a steakhouse steak from one cooked at home. Keto garlic and herb butter bomb packs that same restaurant flavor into a small amount, and it takes about 10 minutes to put together.
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
I put this on everything, grilled steak, chicken, seafood, and vegetables that would otherwise be an afterthought. Once you have the base technique down, mixing and matching your own herb combinations is easy.
My kids even smear this on toasted bagels, which is not exactly keto, but it tells you how much flavor is packed into it.
This post contains affiliate links. As an Amazon Associate, I earn commissions from qualifying purchases. For more information, see my Privacy Policy.
Jump-start your keto success! Grab a copy of my 4-week Easy Keto Menu Plan or check out my other cookbooks to help you along.
Join our Facebook group for friendly keto support, and for videos on how to make these recipes, subscribe to my YouTube channel!
Chef Jenn’s Take on Garlic & Herb Butter Bomb
Butter temperature is the whole trick here. Cold butter will not blend evenly with the herbs and garlic, and melted butter will not hold its shape as a log once it is chilled again. Let it soften on the counter for about 20 minutes, not in the microwave, until it is soft and easily spreadable but still cool.
A food processor or a small mini chopper makes quick work of combining everything, pulsing just until the herbs, garlic, and shallot are chopped and evenly distributed through the butter. If you use salted butter, you will not need to add any extra salt at all.
Skip margarine entirely for this. It will not firm back up into a sliceable log the way real butter does, unless you keep it frozen solid, which defeats the point of having a butter log ready to slice at a moment’s notice.
Beyond the herbs listed here, this is meant to be mixed and matched. Swap in your own favorite herb combination, or add a pinch of dried chili flakes if you want some heat along with the garlic.
What You’ll Love About Garlic & Herb Butter Bomb
- Flexible enough to swap in whatever herbs you have, or add heat with chili flakes.
- Ten minutes of work turns plain grilled meat or veggies into something restaurant-worthy.
- Keeps for weeks in the fridge, so a batch stretches across a lot of dinners.
Ingredients
- Salted butter – Good quality, softened on the counter for about 20 minutes. If using unsalted, add a pinch of salt.
- Parsley – Fresh.
- Shallot – Half a shallot works well here.
- Garlic – Fresh, one clove.
- Lemon juice or white wine – Either works, just a small amount for brightness.
How to Make Garlic & Herb Butter Bomb
Scroll down for the full recipe card with exact measurements and printable instructions.
Cut the butter from the block and let it soften on the counter for about 20 minutes, until soft and spreadable but still cool. Add the softened butter, parsley, shallot, garlic, and lemon juice or white wine to a food processor. Pulse a few times until everything is chopped and well combined.
Scrape the butter mixture onto a large piece of plastic wrap. Use the plastic to shape it into a log about 4 to 5 inches long, keeping your hands off the butter directly. Wrap the log tightly and chill in the fridge for at least an hour before slicing.
Make It A Meal
Melt this over Garlic Steak & Mushrooms for extra richness, or toss with Grilled Veggies right off the grill. It’s also excellent finished over Pan-Roasted Asparagus while it’s still hot
Storage
Wrapped tightly, this keeps in the fridge for about 2 weeks. For longer storage, keep it in the freezer, where it holds well for several months. Slice off what you need straight from cold or frozen, no thawing required.
Frequently Asked Questions
This recipe runs close to 0 net carbs per tablespoon serving, based on the carbohydrate and fiber values in the nutrition panel. The recipe card below will confirm the exact figure once this post is republished.
Yes, just add a pinch of salt to make up for it, since the recipe otherwise relies on the butter itself for seasoning.
This isn’t recommended. Margarine won’t firm back up into a sliceable log the way real butter does unless it’s kept frozen solid.
Grilled or baked meat, seafood, vegetables, and even scrambled eggs all work well. A little goes a long way, so start with a small slice.
Add Preferred SourceGarlic & Herb Butter Bomb
Ingredients
- 1/2 cup salted butter softened
- 3 tablespoons parsley
- 1/2 shallot
- 1 clove garlic
- 1 tablespoon lemon juice or white wine
Instructions
- Put all the ingredients into a food processor and pulse a few times until it is all chopped and well-blended.
- Use a spatula to scrape the butter out of the food processor and put it onto a sheet of plastic wrap. Use the plastic to form the butter into a 4-5 inch log, and wrap it well.
- Chill the butter log for an hour in the fridge, then slice and use on top of meat, veggies, seafood and more!
Notes
Recipe Card Tips
- Let the butter soften on the counter, not the microwave. Cold butter won’t blend evenly, and melted butter won’t hold its shape as a log.
- Use salted butter and skip additional salt. If using unsalted, add just a pinch.
- Mix and match your own herbs freely. This recipe is a base technique, not a fixed formula.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Fresh parsley makes everything better…not that butter needed much help.
I’m not sure what has taken me so long to make my own butter but man it’s good! The kids love it on bagels!
This recipe looks delicious! I can’t wait to try it!
I would love to add this butter bomb to flavor a rich piece of meat, with just the right amount of fresh herbs balances the plate.
Butter bombs really do take grilled meats to new levels! YUM!