Low Carb Passionfruit Butter (Curd)
1/4 cup (40g) of Sugar-free Icing Mix
- 250g passionfruit pulp (frozen or fresh) Canned passionfruit has added sugar
- 200g Butter
- 4 egg yolks (keep the whites for a pavlova)
Defrost the passionfruit pulp. Melt butter in the microwave.
- Place melted butter, passionfruit pulp, sugar free icing mix and egg yolks in a saucepan.
Whisk together to combine.
- Over low heat, cook, stirring, for 10-15 minutes or until the mixture thickens. Transfer to a clean sterilized jar and place in fridge for 2 hour to chill.
Passionfruit butter lasts for 1 week in the fridge.
You can also use this passionfruit butter to make a delicious passionfruit tart, or serve with a pavlova, pancakes or sugar free icecream!
Calories 83, Protein 1.1 grams, Fat 7.8 grams, Saturated Fat 4.7 grams, Carbs 0.6 grams, Sodium 5 milligrams