Keto Pumpkin Butter
This keto pumpkin butter is creamy, cinnamon-y, and perfect for adding to your favorite low carb pancakes, muffins, or waffles.
Servings: 12 servings
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.
Serving: 1tbsp | Calories: 80kcal | Carbohydrates: 1.5g | Fat: 7g | Fiber: 0.5g