If you miss apple butter or compote, you are sure to enjoy this recipe. I, for one, am completely enamored with it!

It’s silky, buttery, fruity and slightly sweet. Perfect for enjoying on low carb toast as-is, or along with some cheese. Simply divine!

Ingredients

2 starfruits (or carambola)
1 ½ cups water
1/4 cup butter
1 Tbsp monkfruit

Yields: 1 cup
Per serving (1 Tbsp)*:
Calories: 29
Net carbs: 0.5
Protein (grams): -
Fat (grams): 3

Prep time: 10 min
Cook time: 40 min
Total time: 2 hrs 50 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Wash the starfruits, then cut into quarters length-wise and remove core with seeds, then dice the fruit into small cubes, about 1/4 inch.

Combine the diced starfruit, water and monkfruit in a small saucepan, and bring to a boil over high temperature.

Once you have a roiling boil, reduce the temperature to medium, cover and allow to simmer for 30 min.

Remove the saucepan from the heat, uncover and pulse until you get a silky texture. I use an immersion blender, but you can also transfer to a blender.

Return the pureed fruit over medium heat and add the butter.

Stir until the butter has fully melted and combined with the puree, allowing it to simmer another 3-5 min.

Remove from heat and transfer the starfruit butter to a small mason jar or other container with thick glass.

Refrigerate for 2 hours, and keep stored in the fridge.

Enjoy the starfruit butter on low carb break or crackers, along with cheese, etc. It works particularly well with goat cheese.