(Ultra Cozy!) Keto Pumpkin Butter 🧸

Keto pumpkin butter served with low carb cornbread crackers

(Ultra Cozy!) Keto Pumpkin Butter 🧸

Cooked low and slow to infuse with all the fall flavors, this keto pumpkin butter is giving ultra cozy vibes.

Course Spreads

Cuisine American

Keyword homemade pumpkin butter, keto pumpkin butter, low carb pumpkin butter, sugar free pumpkin butter

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 25kcal

Ingredients

1 15 ounce can pumpkin puree (not pumpkin pie filling pretty pls!)
1/4 cup allulose or sweetener of choice, to taste (you can go up to 1/3-1/2 cup)
1 tablespoon lemon juice freshly squeezed
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon kosher salt

serve with

my low carb cornbread crackers
an ultra sharp cheddar

Instructions

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!)

Notes

the sweetener

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.

Nutrition