Keto Pumpkin Butter

It’s apple butter but… pumpkin. This keto pumpkin butter is easy to make and a delicious addition to all kinds of things!

Easy Keto Pumpkin Butter
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WHAT IS KETO PUMPKIN BUTTER?

Pumpkin butter is a sweet spread similar to apple butter. As the name implies, however, it is made with pumpkin instead of apples. The spices used in the two are generally the same as well as the texture.

Keto pumpkin butter swaps out sugar for a keto-approved sweetener to highly reduce the carb count. Pumpkin butter is delicious to add to cookies, cakes, and biscuits for a creamy, “fall-esque,” and pumpkin taste.

KETO PUMPKIN BUTTER INGREDIENTS

Before making this pumpkin butter, make sure you have the following ingredients on hand.

After you have all of this, you are set and ready to cook!

HOW TO MAKE KETO PUMPKIN BUTTER

  1. Combine all ingredients into a saucepan over medium heat
  2. Using a whisk, stir the mixture regularly until it comes to a low boil
  3. Cook the mixture for 15 – 20 minutes or until the pumpkin begins to darken slightly
  4. Perform a taste test to see if more sweetener is needed
  5. Pour or ladle mixture into a Mason jar and let cool
  6. Place into the refrigerator until serving
  7. Enjoy!
Keto Pumpkin Butter

CHOOSING GOOD CANNED PUMPKIN

When you go to the store looking for pumpkin to use in this recipe, you might run into several different kinds of canned pumpkin on the store shelves.

You need to make sure you know the difference before you grab one.

CANNED OR PUREED PUMPKIN

Any pumpkin that is labeled as “canned” or “pureed” is basically the same thing. It is simply pumpkin that has been cooked, pureed, and canned.

This is probably the most popular type of canned pumpkin product, and should be readily available at any grocery store or super market.

Canned or pureed pumpkin is not spiced or sweetened. Because of this, it is lower in carbs than any other pumpkin product. It is the type of pumpkin we use in all of our pumpkin recipes.

PUMPKIN PIE FILLING

This type of pumpkin has been spiced and sweetened. It is made for the sole purpose of making cooking a pumpkin pie much easier. It is basically its namesake; pre-made pumpkin pie filling.

You’ll definitely want to avoid this type of pumpkin because it is full of sugar and other added ingredients. While it might sound appealing, it should be left right where you find it; on the shelf.

CAN I USE A DIFFERENT SWEETENER?

You sure can. You are welcome to use whatever sweetener you like best.

Just remember to check the fillers and additives of whatever sweetener you choose. Most sweeteners billed as “raw” or “no fillers” still contain ingredients that can spike your blood sugar.

Keto Pumpkin Butter

WHAT ABOUT CANNING THIS PUMPKIN BUTTER TO KEEP LONGER?

Unfortunately, there are several reasons why canning pumpkin butter is difficult (if not impossible) to do.

First, canning this recipe would result is some really interesting flavors from the coconut oil and artificial sweetener.

Secondly, pumpkin butter (as a rule) cannot be canned due to its low amount of acidity and viscosity changes throughout the mixture. There is a large risk of getting sick from bacteria and other problems with canned pumpkin butter.

Having said that, obviously pumpkin can be canned, but it requires special methods and tools to get it right.

So, while canning your pumpkin butter sounds like a great way to make a big (or small) batch and keep it for longer, you’re better off making it one jar at a time.

WHAT TO USE PUMPKIN BUTTER ON

Pumpkin butter is great on any number of sweet treats. It can easily make anything a fall-inspired dish without much effort.

Here are a few ideas for you to get started.

For more ideas, you can check out our recipe index or check out all of our sweets recipes.

Keto Pumpkin Butter


Be sure to leave us a comment and a ★★★★★ review!
Keto Pumpkin Butter

Keto Pumpkin Butter

Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

It's apple butter but... pumpkin. This keto pumpkin butter is easy to make and a delicious addition to all kinds of things!

Ingredients

Instructions

  1. Combine all ingredients into a saucepan over medium heat
  2. Using a whisk, stir the mixture regularly until it comes to a low boil
  3. Cook the mixture for 15 - 20 minutes or until the pumpkin begins to darken slightly
  4. Perform a taste test to see if more sweetener is needed
  5. Pour or ladle mixture into a Mason jar and let cool
  6. Place into the refrigerator until serving
  7. Enjoy!

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Nutrition Information
Yield 10 Serving Size 2 tbsp
Amount Per ServingCalories 61 Total Fat 6g Carbohydrates 1g Protein 0g
Nutrition facts are provided as a courtesy, sourced from an online food databse. All carbohydrate counts are calculated as net carbs instead of total. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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3 Comments

  1. Just made this and I really like it. I think the vinegar gives it a citrus like flavor and cuts the sweetness one sometimes gets with Erythritol/monk fruit. I forgot to add the water but really liked the thickness of the finished product. My batch make 12 oz…? Not sure how that happened especially without the water. My calculations came up with 1.8 g carbs, but it’s a great recipe and I will certainty make it again

    • Logan Childress

      Jo,

      The vinegar can be left out in the future, if you’d like. I came up with the carb count based on the pumpkin puree nutrition facts from a local brand here.

  2. Just right for the season!

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