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5 from 1 vote

Keto Pumpkin Butter

This keto pumpkin butter is creamy, cinnamon-y, and perfect for adding to your favorite low carb pancakes, muffins, or waffles.
Prep Time5 mins
Total Time5 mins
Course: Sauce
Cuisine: American
Keyword: Butter, Spread, Topping
Servings: 12 servings
Calories: 80kcal



  • Beat butter with vanilla, cinnamon, and pumpkin spice until smooth and fluffy.
  • Add the syrup, and beat again to incorporate.
  • Finally, add the pumpkin, 1 tbsp at a time, until well incorporated.


  • Storage: Store refrigerated in a sealed container for up to 10 days. Like most butter, this keto pumpkin butter will stiffen in the fridge. Soften at room temperature before serving to keep it spreadable.
  • Don't have sugar free maple syrup? Replace with 1/2 tsp maple extract and about 2 tbsp of your favorite keto sweetener, such as Lakanto Golden. Nutritional details will vary slightly depending on syrup/sweetener used.
  • You can make this by hand or with an electric mixer. The latter will make it a bit fluffier.

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Serving: 1tbsp | Calories: 80kcal | Carbohydrates: 1.5g | Fat: 7g | Fiber: 0.5g