After just one taste, my neighbor hurried over to get the recipe from me.
This delightful Low Carb Cranberry Honey Butter offers a sweet and tangy spread perfect for keto-friendly breads, muffins, or as a flavorful topping for various dishes.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh cranberries | 1/2 cup |
| Unsalted butter, softened | 1/2 cup |
| Honey | 2 tablespoons |
| Erythritol (or low-carb sweetener) | 1 tablespoon |
| Vanilla extract | 1/2 teaspoon |
| Salt | Pinch |
Instructions:
- In a small saucepan, combine the cranberries and honey.
- Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens (about 5 minutes).
- Remove the saucepan from the heat and let the cranberry mixture cool slightly.
- In a mixing bowl, beat the softened butter until it becomes creamy.
- Add the cooled cranberry mixture, erythritol (or your chosen sweetener), vanilla extract, and a pinch of salt to the bowl with the butter.
- Beat all the ingredients together until they are well combined and the mixture is smooth.
- Transfer the cranberry honey butter to a serving dish or an airtight container.
- Refrigerate for at least 1 hour to allow the flavors to meld together.
- Serve chilled or at room temperature as desired. Enjoy!
