I whipped up a killer pumpkin butter using Keto Recipes With Pumpkin Puree that gives you jarred-pantry-level richness at just 1 net carb per serving, so keep scrolling.

Jump to Recipe

I’m obsessed with this Easy Keto Pumpkin Butter because it’s pumpkin joy in a jar. I love how the deep pumpkin flavor hits without sugar and how pumpkin pie spice brings that punch of spice I crave.

It’s thick, spreadable, and more satisfying than store stuff. I smear it on cheese, dollop it into yogurt, sneak it into coffee.

And it still feels like a treat even on strict days, only one net carb per serving. This fits right into Keto Pumpkin Puree Recipes and Low Carb Pumpkin Puree Recipes, so I make extra.

You will want a spoon soon.

Ingredients

Print Recipe (No Advertisments)

Pumpkin puree: Basically creamy base, cozy autumn taste and natural fiber punch.
Allulose or erythritol: Sweet without sugar, keeps it keto-friendly and not syrupy.
Butter or coconut oil: Adds plush mouthfeel and a hint of richness.
Vanilla extract: Sweet, warm backdrop that makes it feel dessert-y.
Pumpkin pie spice: Classic spice combo, gives that warm holiday vibe.
Sea salt: Tiny contrast that makes the sweetness pop, trust me.
Lemon juice: Plus a bright zip that stops it from tasting flat.
Water: Thins to your liking, keeps it spreadable and not paste-like.
Xanthan gum: Optional thickener, so it sticks to toast without running.

Ingredient Quantities

1 (15 oz) can unsweetened pumpkin puree, about 2 cups

1/3 cup powdered allulose or granulated erythritol, adjust to taste

2 tablespoons unsalted butter or 1 tablespoon coconut oil, room temp

1 teaspoon vanilla extract

2 teaspoons pumpkin pie spice or 1 teaspoon ground cinnamon plus 1/2 teaspoon ground ginger and a pinch of nutmeg and cloves

1/8 teaspoon fine sea salt

1 teaspoon fresh lemon juice, just to brighten flavor

2 to 4 tablespoons water, to thin as needed

1/8 teaspoon xanthan gum, optional for extra thickness

How to Make this

Print Recipe (No Advertisments)

1. Pour the 15 oz can of unsweetened pumpkin puree (about 2 cups) into a medium saucepan and warm it over low heat so it loosens up, stir often so it doesnt stick.

2. Add 1/3 cup powdered allulose or granulated erythritol, taste as you go and add a little more if you want it sweeter; remember keto sweeteners vary in sweetness.

3. Stir in 2 tablespoons unsalted butter or 1 tablespoon coconut oil (room temp) until fully melted and incorporated, this helps round out the flavor and mouthfeel.

4. Mix in 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice (or 1 teaspoon ground cinnamon plus 1/2 teaspoon ground ginger and a pinch of nutmeg and cloves), and 1/8 teaspoon fine sea salt; keep stirring so the spices bloom in the warm pumpkin.

5. Add 1 teaspoon fresh lemon juice to brighten the flavors, it makes the pumpkin taste fresher and less flat.

6. Keep the mixture over low heat and simmer gently for about 10 to 15 minutes, stirring often and scraping the bottom, until it thickens slightly; dont let it boil hard or it will spit and dry out.

7. If the butter seems too thick, add 2 to 4 tablespoons water, one tablespoon at a time, until you reach your desired spreadable consistency.

8. For an ultra-smooth, jam-like texture, transfer the pumpkin to a blender or use an immersion blender and puree until completely smooth; this also helps dissolve any graininess from erythritol.

9. If you want extra thickness and a glossy finish, sprinkle in 1/8 teaspoon xanthan gum while blending, blending briefly to avoid clumping; this is optional but helpful if you plan to spoon the butter on toast or use in desserts.

10. Taste and adjust seasoning or sweetener, then cool slightly and store in sterilized jars in the fridge for up to 2 weeks or freeze for longer; bring to room temp before using so it spreads easily.

Equipment Needed

1. Medium saucepan (nonstick or stainless), big enough for about 3 cups
2. Heatproof spatula or wooden spoon for stirring and scraping the bottom
3. Measuring cups and measuring spoons (1/3 cup, tbsp, tsp)
4. Small whisk for smoothing in sweetener and spices
5. Immersion blender or countertop blender for ultra smooth texture
6. Rubber scraper to get every bit out of the pan and blender jar
7. Sterilized jars with lids or airtight containers for storage
8. Small bowl and a spoon for tasting and adjusting seasoning

FAQ

Q: Can I use fresh pumpkin instead of canned? A: Yes, but roast and puree your fresh pumpkin first and drain excess liquid. You want about 2 cups of thick puree for the same result.

Q: Is erythritol or allulose better? A: Allulose usually tastes more like sugar and stays softer. Erythritol can be slightly cooling and a bit grainy, but works fine if you dont mind that texture.

Q: Do I need the xanthan gum? A: No. It only helps if you want a jammy, spoonable thickness. Skip it and the butter will still be thick after chilling.

Q: Can I can this for shelf storage? A: No, dont can it at home. It’s best stored in the fridge or freezer because pumpkin is low-acid and needs proper pressure canning to be safe.

Q: How sweet will it be if I use less sweetener? A: If you cut the sweetener to 1/4 cup it will be mildly sweet and more savory. You can always add more after cooking, taste as you go.

Q: Can I use other spices or make it spicier? A: Yes, add more cinnamon or a pinch of ground black pepper for warmth. You can also mix in a little clove or cardamom, but go light, they’re strong.

Easy Keto Pumpkin Butter Recipe Substitutions and Variations

Pumpkin puree: swap with canned butternut squash or roasted then mashed kabocha squash, about the same volume, you’ll get a slightly sweeter earthier taste.
Allulose/erythritol: use granular monk fruit blend or powdered stevia (start smaller and taste as you go) or a 1:1 erythritol monk fruit mix if you want bulk.
Unsalted butter / coconut oil: use ghee for a richer caramel note or avocado oil for a neutral flavor and dairy free option.
Xanthan gum: replace with 1/2 to 1 teaspoon unflavored gelatin (bloom first in cold water) or 1/4 teaspoon psyllium husk for a thickening option, they behave differently so add slowly.

Pro Tips

1. warm the pumpkin gently and taste as you go, cause different brands can be more or less sweet or watery. if it seems grainy from erythritol, simmer a bit longer and stir hard or blitz it in a stick blender to smooth it out.

2. don’t skip the lemon juice and salt, they make a huge difference, even a little. they wake up the flavor so it doesn’t just taste like canned pumpkin.

3. if you want it spreadable straight from the fridge, add the xanthan gum but use the tiniest pinch more than the recipe says only blend briefly, otherwise it can get gluey. alternatively, let it come to room temp for 20 minutes and it’ll soften up naturally.

4. when storing, pack it in small jars so you only open what you need. freezing in tablespoon portions on a tray makes reheating easier and reduces waste, and you wont ruin the whole batch with one bad jar.

Easy Keto Pumpkin Butter Recipe

Recipe by Jot Punji

0.0 from 0 votes

I whipped up a killer pumpkin butter using Keto Recipes With Pumpkin Puree that gives you jarred-pantry-level richness at just 1 net carb per serving, so keep scrolling.

Servings

servings

Calories

kcal

Equipment: 1. Medium saucepan (nonstick or stainless), big enough for about 3 cups
2. Heatproof spatula or wooden spoon for stirring and scraping the bottom
3. Measuring cups and measuring spoons (1/3 cup, tbsp, tsp)
4. Small whisk for smoothing in sweetener and spices
5. Immersion blender or countertop blender for ultra smooth texture
6. Rubber scraper to get every bit out of the pan and blender jar
7. Sterilized jars with lids or airtight containers for storage
8. Small bowl and a spoon for tasting and adjusting seasoning

Ingredients

1 (15 oz) can unsweetened pumpkin puree, about 2 cups
1/3 cup powdered allulose or granulated erythritol, adjust to taste
2 tablespoons unsalted butter or 1 tablespoon coconut oil, room temp
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice or 1 teaspoon ground cinnamon plus 1/2 teaspoon ground ginger and a pinch of nutmeg and cloves
1/8 teaspoon fine sea salt
1 teaspoon fresh lemon juice, just to brighten flavor
2 to 4 tablespoons water, to thin as needed
1/8 teaspoon xanthan gum, optional for extra thickness

Directions

Pour the 15 oz can of unsweetened pumpkin puree (about 2 cups) into a medium saucepan and warm it over low heat so it loosens up, stir often so it doesnt stick.
Add 1/3 cup powdered allulose or granulated erythritol, taste as you go and add a little more if you want it sweeter; remember keto sweeteners vary in sweetness.
Stir in 2 tablespoons unsalted butter or 1 tablespoon coconut oil (room temp) until fully melted and incorporated, this helps round out the flavor and mouthfeel.
Mix in 1 teaspoon vanilla extract, 2 teaspoons pumpkin pie spice (or 1 teaspoon ground cinnamon plus 1/2 teaspoon ground ginger and a pinch of nutmeg and cloves), and 1/8 teaspoon fine sea salt; keep stirring so the spices bloom in the warm pumpkin.
Add 1 teaspoon fresh lemon juice to brighten the flavors, it makes the pumpkin taste fresher and less flat.
Keep the mixture over low heat and simmer gently for about 10 to 15 minutes, stirring often and scraping the bottom, until it thickens slightly; dont let it boil hard or it will spit and dry out.
If the butter seems too thick, add 2 to 4 tablespoons water, one tablespoon at a time, until you reach your desired spreadable consistency.
For an ultra-smooth, jam-like texture, transfer the pumpkin to a blender or use an immersion blender and puree until completely smooth; this also helps dissolve any graininess from erythritol.
If you want extra thickness and a glossy finish, sprinkle in 1/8 teaspoon xanthan gum while blending, blending briefly to avoid clumping; this is optional but helpful if you plan to spoon the butter on toast or use in desserts.
Taste and adjust seasoning or sweetener, then cool slightly and store in sterilized jars in the fridge for up to 2 weeks or freeze for longer; bring to room temp before using so it spreads easily.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.