Beurre Noisette (Brown Butter)

Browned Butter
Browned Butter

Let’s take butter up a notch in flavour! Try this recipe at least once – I promise you will not regret it. Deep, rich, nutty flavours that remind me of caramel, a block or two of browned butter can be used to cook eggs, add to your baking, or melt and pour over cooked vegetables, like I did on my Brown-buttered Brussels Sprouts. If you have mastered keto pancakes (my recipe is coming soon – keep an eye on my Instagram), you can pour this melted beurre noisette (the fancy French term for browned butter) after cooking and scatter with powdered sweetener. The possibilities are endless. (hello, BPC, anyone?!) And – even more good news: You are essentially removing the milk solids from the butter, so this is even lower in carbs than regular butter (in fact, its zero carbs). If you love it (and I know you will), make a larger batch next time.

Continue Reading