Keto Pumpkin Butter
2.1g
Net Carbs
0.4g
Protein
0.1g
Fat
1.2g
Fiber
18
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1 1/2 teaspoons Cinnamon
- 1/2 teaspoon Ginger (Ground)
- 1/16 pinch Stevia
- 1/8 teaspoon Cloves (Ground)
- 1/2 fluid ounce Fresh Lemon Juice
- 15 ounces Pumpkin (Without Salt, Canned)
- 2 tablespoons Xylitol
- 1/16 teaspoon Salt
Directions:
- Combine pumpkin, granular sugar substitutes, spices and salt in a medium sauce pan.
- Cook over medium heat while stirring every few minutes to be sure it is not burning on the bottom of the pan. Cook until it darkens in color and becomes thicker; about 15 minutes.
- Stir in the lemon juice and take off of heat. Allow to cool until room temperature and then refigerate until ready to use. May be kept refrigerated in a tightly sealed container for up to one week or frozen for several months. 2 Tbsp = one serving.
