Cooked low and slow to infuse with all the fall flavors, this keto pumpkin butter is giving ultra cozy vibes. And pair it up with: my low carb cornbread crackers (and a sharp cheddar!).
Keto Pumpkin Butter
ultra cozy! 🧸
Pumpkin butter is, tbch, not something I expected to like as much as I did. In fact, we can even say that I expected to actively dislike it (too sweet? a flavor too overdone?)… but surprisingly I loved it.
You can add it as a topping to pretty much everything (say pancakes, waffles, yogurt…) and even add it to your morning coffee (I’ve found it to be the perfect hack in both PSLs and pumpkin cream cold brews alike).
Still, I must say that I found it particularly delightful paired up with a very (very!) sharp cheddar and my cornbread crackers; with all the textures and flavors mingling superbly into the perfect little bites.
You’ve got a couple options here, and know that the recipe was thoroughly tested with allulose (my favorite sweetener by a mile really), xylitol (try and use non-corn to avoid tummy problems), and erythritol. And these are the findings!
1. Allulose and xylitol work equally well. The resulting keto pumpkin butter is luscious and sticky, with no thickener required. Plus, both sweeteners keep the texture ultra smooth, and I didn’t experience any crystallization whatsoever with either.
If using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys!
2. Now, erythritol is a bit tricker guys as it tends to crystalize once cool (you can always reheat it, but then again pumpkin butter isn’t really served warm…). I did notice that doing about 1/2 erythritol and 1/2 of allulose or xylitol seemed to keep it smooth all the way through.
3. And if not restricted by carbs, maple syrup would be my top choice all around but regular sugar would work too. Avoid honey though- too strong taste wise and I’m assuming the texture would be off too.
(Ultra Cozy!) Keto Pumpkin Butter 🧸
- my low carb cornbread crackers
- an ultra sharp cheddar
- Add all ingredients do a large saucepan (or pot/dutch oven) and bring to a simmer over medium/high heat.
- Taste and adjust for sweetness (with a little more sweetener*), acidity (squeeze more lemon juice), flavor (up the pumpkin spice a tad) and seasoning (with a little more salt).
- *my top tip: sometimes with allulose it never feels quite sweet enough iykwim, so adding in a tad of erythritol or even monk fruit extract is generally the way to go (as it has to do with how our taste buds register allulose, not really with the amount).
- Lower the heat and continue to simmer, stirring every so often, for thirty minutes.
- Allow to come to room temperature and store in an airtight container in the fridge for a week or two and in the freezer for up to three months.
- And must try: paired up with my low carb cornbread crackers (and an ultra sharp cheddar!)