AuthorGB Hernandez
RatingDifficultyIntermediate

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Yields5.5 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
 1 ¾ cups 100% pumpkin purée
 ½ cup browned butter
 ½ cup sugar free syrup
 3 tbsp melted coconut oil
 2 tbsp stevia blend
 1 ½ tsp pumpkin pie spice
 ¼ tsp ground ginger
 ½ tsp nutmeg
 2 tbsp cinnamon
 1 tsp apple cider vinegar
1

Start by heating the butter in a pan at a very low heat until it turns brown (about 8- 10 minutes) once ready leave aside and let it cool.

2

In a separate pan add the pumpkin purée, add the butter and coconut oil and mix slowly with a wooden spoon until homogeneous, while cooking at low heat.

3

Add the spice and continue mixing, let it cook for at least 10 min at low heat while you stir with the wooden spoon at least every 4 minutes

4

Once ready take it off the heat and let it cool

5

Serve as desired.

Category

Ingredients

 1 ¾ cups 100% pumpkin purée
 ½ cup browned butter
 ½ cup sugar free syrup
 3 tbsp melted coconut oil
 2 tbsp stevia blend
 1 ½ tsp pumpkin pie spice
 ¼ tsp ground ginger
 ½ tsp nutmeg
 2 tbsp cinnamon
 1 tsp apple cider vinegar

Directions

1

Start by heating the butter in a pan at a very low heat until it turns brown (about 8- 10 minutes) once ready leave aside and let it cool.

2

In a separate pan add the pumpkin purée, add the butter and coconut oil and mix slowly with a wooden spoon until homogeneous, while cooking at low heat.

3

Add the spice and continue mixing, let it cook for at least 10 min at low heat while you stir with the wooden spoon at least every 4 minutes

4

Once ready take it off the heat and let it cool

5

Serve as desired.

Keto Pumpkin Butter

Comment

  1. Stacey says:

    Oh…this looks delicious. What do you recommend using this on as a condiment?
    Thanks!

    1. Dionne Smith says:

      We have a yummy keto pumpkin bread recipe! Keto cookies or even keto brownies! Thanks for stopping by!

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