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I call them Butter Bombs because they pack HUGE amounts of flavor into a small amount, and once you see how easy this Garlic & Herb Butter Bomb is to make, you’ll be adding it to everything!
Flavored butters have been used forever in the culinary world. If you’ve had a steak at a steakhouse, chances are it has been bathed in garlic butter.
Dinner at a fancy restaurant might include a little pot of butter topped with finishing salt, or a seafood restaurant might flavor butter with some Dijon and garlic to go with your shrimp.
But I’ve amped up the flavors, turning ever-present butter into something magical!
And the best part is, that once you’ve mastered the technique of this Garlic & Herb Butter Bomb, you can get creative and make your own variations.
Garlic & Herb Butter Bombs are Versatile
I put this butter on EVERYTHING. It jazzes up grilled steaks, chicken, and seafood, it turns boring baked chicken breasts into something fabulous, and it makes boring veggies sing with flavor.
My kids even smear this butter on toasted bagels for breakfast (they’re not keto).
How to Make Keto Bombs
Making butter bombs is easy, and each starts with good quality butter. If you’re strict keto, you can use organic butter from grass-fed cows, or just stick with a good quality national brand.
- Cut 1/4 of butter from the block or unwrap a stick. Let it soften for about 20 mins on the counter. Don’t try to do this with cold (hard) or melted butter! You want it soft and easily spreadable.
- Next, whip out your trusty food processor (mine has a permanent place on the counter-top because I use it so often) or get your hands on one of these mini choppers, they making jobs like this SO easy!
- Add to the bowl of the food processor, 1/4 cup of softened butter, 1/2 a shallot or 3-4 cleaned and trimmed green onions, about 2 tbsp of parsley, 1 clove of garlic, and 1 tbsp of lemon juice or white wine. If you’re using salted butter, you don’t even need to add any salt!
- Pulse the ingredients a few times until everything is chopped and combined.
- Using a good spatula, scrape the butter mixture out and onto a large piece of plastic wrap (about the size of a sheet of paper). Drop it onto a lump in the middle. Fold the plastic wrap up and over the top of your butter blob, and using the plastic to keep your hands off the butter, form the butter into a short, thick log, about 4-5 inches long. Wrap the butter log all the way up in the plastic wrap and pop it into the fridge.
Butter bombs add instant flavor to just about anything. Here are some tips to help you master this culinary trick for deliciousness:
- Use a good quality salted butter. If you use unsalted, you’ll have to add a touch of salt.
- Don’t use margarine. It won’t get hard enough (unless you freeze it).
- Mix and match with your favorite herbs
- Add a touch of dried chili flakes or red pepper flakes for a touch of heat.
How To Use Garlic & Herb Butter Bombs
Once your butter log is cold and hard, you can slice off what you need, when you need it.
The butter will preserve the herbs and it’ll keep in your fridge for about two weeks. Or, pop it in the freezer to keep it even longer.
Heck, you could even use this to make your scrambled eggs for breakfast! Drop a line below in the comments and let me know what you’ve topped with this Garlic & Herb Butter Bomb!
Garlic & Herb Butter Bomb
- 1/2 cup salted butter softened
- 3 tbsp parsley
- 1/2 shallot
- 1 clove garlic
- 1 tbsp lemon juice or white wine
- 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!
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.