Keto Pumpkin Spice Butter Recipe

Last updated on April 15th, 2025

This incredible Pumpkin Spice Butter comes in to save the day – and your macros! With less than 1g net carb per tablespoon, this compound butter will become your new secret weapon for bringing fall flavors to every meal.

Why You’ll Love This Fall Flavored Butter

Let me say something crazy – this compound butter will change your life. I know that sounds dramatic, but wait until you try it melted over your morning keto pancakes or spread on a warm slice of keto bread.

This recipe is also incredibly versatile and stores wonderfully, meaning you can whip up a batch and enjoy it throughout the season. This recipe is foolproof and satisfying.

Ingredients You’ll Need

• 1 cup (2 sticks) unsalted butter, softened
• 3 tablespoons pumpkin puree (make sure it’s 100% pure pumpkin, not pie filling)
• 2 tablespoons powdered erythritol or your preferred keto sweetener
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon ground cinnamon
• ¼ teaspoon vanilla extract
• Pinch of salt

Kitchen Tools Required

• Electric mixer (hand or stand)
• Medium mixing bowl
• Rubber spatula
• Parchment paper
• Measuring spoons
• Plastic wrap (optional)

The Quick-Mix Method

One of the things I love most about this recipe is how simple it is to prepare.

1. Start with room temperature butter – this is crucial for achieving that perfectly whipped texture. Leave it out for about an hour before starting.
2. In a medium bowl, beat the softened butter until it becomes light and fluffy, about 2-3 minutes. Don’t skip this step – it’s what gives the final product its dreamy, spreadable consistency.
3. Add the pumpkin puree, sweetener, pumpkin pie spice, cinnamon, vanilla extract, and salt to the whipped butter.
4. Beat everything together until well combined and smooth, scraping down the sides of the bowl as needed.
5. Transfer the mixture onto a piece of parchment paper and shape it into a log, about 6 inches long.
6. Roll the parchment paper around the butter, twisting the ends to secure it.
7. Refrigerate until firm, at least 2 hours or overnight.

Creative Ways to Use Your Pumpkin Spice Butter

The possibilities are endless with this magical butter! Here are some of my favorite ways to use it:

• Melt it over steamed or roasted vegetables for an instant fall upgrade
• Spread it on keto bread, biscuits, or muffins
• Add a pat to your morning coffee for a pumpkin spice latte experience
• Use it to finish pan-seared chicken or pork chops
• Toss it with roasted nuts for a seasonal snack
• Melt over cauliflower rice for a cozy side dish
• Spread on keto pancakes or waffles
• (And yes, eating it straight off the spoon is totally acceptable – no judgment here!)

Storage Tips

This butter stores beautifully in both the refrigerator and freezer. Here’s how to make it last:

• Refrigerator: Wrapped tightly in parchment paper or plastic wrap, it will keep for up to 2 weeks.
• Freezer: Double-wrap and store for up to 3 months. Slice before freezing for easy portioning.

Recipe Notes and Tips

• Always use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
• Make sure your butter is truly softened for the best texture. It should be spreadable but not melted.
• Feel free to adjust the sweetener and spices to your taste preferences.
• For a dairy-free version, try using softened coconut oil instead of butter (note that the texture will be different).

Life-Changing Compound Butter

This Pumpkin Spice Butter will help you stay on track with your keto lifestyle while still enjoying the flavors of fall. Are you spreading it, melting it, or yes, eating it straight off the spoon (we’ve all been there!)? Any way you take it, this recipe deserves its seat in your fall arsenal!

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