I like butter but am not up to eating it plain.
I dislike processed “keto” snacks like keto crackers, “keto” bread et c. Yucky to me. Cardboard.
Besides cooking with it, what do you put it on that’s a tasty combination? All I’ve come up with is almonds. Ideas?
Nothing… I sometimes have a thin slice when cooking but rarely if ever eat it these days.
If we stopped eating vegetables we would be in the same boat and eat a lot less butter.
Hard to beat scrambled eggs with cream, cooked in butter, though. If I fry bacon I use the grease but if no bacon, then butter.
Speaking of scrambled eggs. Our local butcher carries a chorizo that is really good! Going to fry it up tomorrow and scramble some of my hens eggs in it. Store-bought is too greasy and too many other additives. I know…… when it is too greasy for a ketoan it is bad LOL.
Before he opened up a few months ago we had no butcher shop within a 2-hr drive that I could find. Once he gets his USDA approval he can butcher his own cattle and sell it.
I bought a tri-tip, 2.5 lbs hamburger, 1.25 lbs chorizo and a ribeye for $35. That is at least 6 or 7 meals for the two of us.
For cooking, in soups, in stews, in eggs, on any hot vegetable. Also I eat it as a snack because sometimes I want some food but haven’t cooked a meal yet or I’m busy. I actually like it as a snack 
I sometimes put butter on my chicken or my steak.
Thank you @Janie for the reminder about scrambled eggs, which I haven’t made for quite some time (until today!).
The way I make them, I skip the cream and just use lots of butter. Why use cream (35% fat) when you can use butter (80% fat, and more flavor)?
I melt a largish amount of butter over medium-low heat, then add the eggs. Stir constantly (or almost constantly) until done. If you want them really custardy, use low heat – but this takes a long time.
Recently I read a post or comment somewhere, where someone complained that their stove didn’t get “hot enough” to make scrambled eggs. I can’t imagine how they make scrambled eggs.
Whaaaa…. ???
If your stove can’t cook eggs something is seriously wrong with your stove or you don’t know how to cook eggs.
Eggs— good call. I just found that if I make a quiche with cheddar cheese, sour cream, and 10 eggs, it’s fluffy and some semi melted butter is very good on that.
I make it with homemade pie crust because my son eats it but I just cut the crust off of mine.
Butter is one of the few things causing me to still sometimes want carbs — just because I will want bread or crackers for butter.
Have you tried bulletproof coffee? I was extremely sceptical, as a lifelong milk enthusiast, but I was surprised to discover it’s absolutely delicious. I use 1 Tab butter, 1 Tab coconut oil and a plunger of hot coffee - blend until pale and frothy. I also find it digests easier first thing in the morning than cream, YMMV but sometimes loads of cream first thing feels a little nauseating in my stomach. The bulletproof coffee never does. Highly recommended!
I put four pats on each steak and then eat a slice off the stick just in case it all runs off the steak!
Food for thought! I am a coffee enthusiast, I often roast my own and will do things like visit barista chat rooms. I like it black and I like it before I’m ready for food. Lately I’ve been making cold brew and steaming it. But on weekends, if I drink the coffee later in the morning, heavy whipped cream is excellent in it. I can see how the butter would be yummy also.
I just I’m not crazy about eating so early in the morning. By the time I’m ready to eat, I am beyond highly caffeinated!
Possibly, some afternoon decaf is the answer.
I dislike my coffee with fat (even if it’s butter so it resembles to cream more) but butter and egg works in a pinch (when I don’t have cream or I do nearly dairy free carnivore)… But that’s a tiny amount, it’s fine, I try to use as little added fat as possible. But some butter as snack is nice too.
That’s it as I don’t need it for my meat (if I have leaner meat, I eat it with a fattier meat) and I mostly ate it on bread. I have a great carnivore bread replacement but it’s not for bread, it works for meaty spreads (liver, fish). Just like Laura, butter says bread to me 
But I don’t really know a really tasty and not very carby bread (my tastebuds only like some not very carby but still too carby versions) so I eat bread on butter on my off days. I prefer my butter where it can shine, on top of things, alone or in coffee (at least I think it helps there too).
I just remember I had some keto fried things with garlic ages ago… They were good with butter on top! They were like toast just totally different But the role was the same.
But certain things are nice fried in butter too. Probably some vegetables are okay with butter (fried in or put on top) but I never did that.
We roast our own coffee beans also. We get the green beans from Sweet Maria’s or Burman’s
I do well on butter and love it but do I go crazy, nope.
I am like Scott, I butter my steaks when cooking or sautee with chicken or pork meat in a fry pan. Do I eat it alone, nope, but I might lick the knife when I cut it off or lick my fingers if I see it on me LOL but I don’t ‘over butter’ ever in my life. It has a purpose that suits my exact meal prep and eating style that works for me. Being carnivore I never use butter is some recipes etc as another plan might making their plan food would use 
Nice! What do you use to roast? I always use a cast-iron pot and wire whisk but my brother uses converted old popcorn maker.
For cold coffee extract I find that robusta works, even though it is almost undrinkable as hot brew. It also has less acid and more caffeine…And far cheaper…