I didn’t know I missed garlic butter until I tasted AIP garlic butter. My mother (aka Mommy and Moo-Moo… yes Moo-Moo) used to stir fresh crushed garlic into tubs of butter when I was growing up, and we would slather it all over toast with a giant salad as the main course. There’s a reason I have a vegetable fetish – we ate salads almost every single night for dinner. Fist bump, Moo-Moo, you did it right!


So you can make this recipe into the solid form as seen above with a simple modification of adding 1 T coconut oil, OR you can leave that out and just have a whipped butter spread. Presentation-wise, the butter stick is more endearing for dinner parties and such, but either way it’s going to end up into melted goodness as seen on that euphoric roasted Japanese yam below. Ah, this stuff is SO good. I tossed my steamed veggies in it tonight, served it as a spread on cold chicken meatballs the other day, and have eaten more than 1 and less than 6 spoonfuls of the stuff just for fun.


I head to NYC on Friday for my twin sister’s bachelorette party. I’m the “matron” of honor, so I’ve been planning the whole thing. I’ll update everyone when I get back, but I hope to share some of my eats on Instagram over the weekend! This old matron needs her rest now – I think my eyelids droop a quarter inch every time I type the word “matron” .


AIP Garlic Butter

Ready in 5 minutes (+ 1 hour fridge time for stick version)

½ cup palm shortening

2 T red palm oil

1 ½ tsp pressed garlic (about 3-4 large cloves)

¼ tsp fine sea salt

1 T melted coconut oil (optional: for butter stick version)

  1. In a medium-sized bowl, stir together the palm shortening, red palm oil, garlic, and sea salt until well combined and smooth. Alternately, you can whip it together for the ultimate light and fluffy texture using a hand mixer.
  2. For whipped butter, simply store in a covered glass container for up to 2 weeks.
  3. For stick butter, stir in the melted coconut oil. Pour mixture into a log shape on a square of parchment or wax paper. Roll into a rectangular shape, using your fingers to square off the ends and shape the butter as desired. Let harden in refrigerator for 1 hour. Store in a covered glass container for up to 2 weeks.