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Sugar free pumpkin butter in a jar
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3.34 from 3 votes

Keto Pumpkin Butter (Sugar Free And Low Carb)

How to make sugar free pumpkin butter for serious pumpkin lovers only! I'm sharing my personal low carb pumpkin butter recipe. You won't believe how quick and easy this flavorful pumpkin recipe is.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, Snack
Cuisine: Keto, low carb
Servings: 32 Servings
Calories: 7kcal



  • In a medium heavy-bottomed saucepan, combine the pumpkin, water, sugar-free maple syrup, allulose, apple cider vinegar, lemon juice, pumpkin pie spice, and salt.
  • Bring the mixture to a boil over medium-high heat and then reduce the heat to low (you want the pumpkin mixture to maintain a low simmer). Continue cooking for 20 minutes, stirring regularly so it doesn't burn, until the mixture has reduced to approximately 2 cups.
  • Remove the pumpkin butter from the stove and stir in the vanilla. Allow the pumpkin butter to cool and then store in the refrigerator. I like to split the pumpkin butter into two containers so I can freeze half for later. I use 8 oz Ball Freezer Jelly Jars (see notes below for link).


Serving: 1Tbsp | Calories: 7kcal | Carbohydrates: 1.2g | Protein: 0.2g | Fat: 0g | Fiber: 0.4g | Sugar: 0.47g