About
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!
Ingredients
- 1 tablespoon 100% pure erythritol by now
- 1 teaspoon cinnamon, ground
- 1 teaspoon ginger, ground
- ⅔ cup unsalted butter
- ¼ cup organic pumpkin puree by pacific
- ¼ teaspoon nutmeg ground
- ⅛ teaspoon salt, sea salt
Instructions
- 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.
- Form the butter into a rough log shape, about 1 and a half inches wide, on a square of Saran Wrap or baking paper.
- Wrap the butter tightly and transfer to the fridge for 2-3 hours or until firm then slice to serve.
Nutrition Facts
- Servings: 6
- Calories: 187.7kcal/785.3kJ (per serving)
- Fat: 20.5g (per serving)
- Carbs: 3.5g (per serving)
- Protein: 0.3g (per serving)
