#1 Low Carb & Keto Diet App Since 2010
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prep time
3 h 10 min
cook time
0 min
ready time
3 h 10 min
Keto Pumpkin Spice Compound Butter
This warmly spiced butter is blended with pumpkin purée, and classic fall inspired spices of cinnamon, ginger and nutmeg.
This is a great option for spreading on warm keto toast or simply snacking on a slice to boost your daily fats!
Net Carbs
0.8 g
Fiber
0.6 g
Total Carbs
3.5 g
Protein
0.3 g
Fats
20.5 g
188 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
100% Pure Erythritol by Now
1 tablespoon
Cinnamon, Ground
1 teaspoon
Ginger, Ground
1 teaspoon
Unsalted Butter
⅔ cup
Organic Pumpkin Puree by Pacific
¼ cup
Nutmeg Ground
¼ tsp
Salt, Sea Salt
⅛ teaspoon
Recipe Steps
steps 3
3 h 10 min
Step 1
Bring the butter to room temperature so that it is very soft. Add to a mixing bowl with the pumpkin purée, ground spices, salt and erythritol. Beat together until smooth and well combined. If your butter is not very soft you can also blend this in a food processor.Step 2
Form the butter into a rough log shape, about 1 and a half inches wide, on a square of Saran Wrap or baking paper.Step 3
Wrap the butter tightly and transfer to the fridge for 2-3 hours or until firm then slice to serve.
