Low Carb Crock Pot Pumpkin Butter

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Do you love pumpkin butter but need a sugar free alternative? Our Low Carb Crock Pot Pumpkin Butter has the same old fashioned taste with a fraction of the carbs.

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How to Make Low Carb Crock Pot Pumpkin Butter

Cris here.

We have always LOVED pumpkin butter ever since we discovered our original Crock Pot Pumpkin Butter, It is super simple to make and a sweet treat our whole family loves. However, regular pumpkin butter is definitely NOT low carb. So we set out to make a low carb version and we were very pleased with the results.

Reheating Low Carb Crock Pot Pumpkin Butter is Necessary

Please note there is one major difference in how to handle leftovers with this low carb version. While you can eat the regular version hot or cold, our low carb version leftovers need to be reheated before eating due to the sugar substitutes. The sugar substitutes tend to crystalize when leftovers are refrigerated. However, you can just pop the portion you want to eat into the microwave and stir and it smooths right back out.

How to Serve Low Carb Crock Pot Pumpkin Butter

We enjoy low carb pumpkin butter on a toasted low carb tortilla, toast from our favorite low carb bread, lavash bread or biscuits made with Carbquik.

Recipe Notes

• We’ve tested this recipe several times using Sukrin brand substitutes for the sugar and brown sugar. We have not tested Splenda. The results will likely be different due to the different sweeteners.
• Our low carb version leftovers need to be reheated before eating due to the sugar substitutes. The sugar substitutes tend to crystalize when leftovers are refrigerated. However, you can just pop the portion you want to eat into the microwave and stir and it smooths right back out.
• If you do not have a 2 quart slow cooker, you can use a heat safe bowl inside your slow cooker to reduce the cooking vessel size. See video for details.
• While the original recipe for pumpkin butter provided a canning method, it is no longer recommended. Refrigerate or freeze leftovers instead.
• We enjoy low carb pumpkin butter on a toasted low carb tortilla, toast from our favorite low carb bread, lavash bread or biscuits made with Carbquik.

• Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
• As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
• All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.

Low Carb Crock Pot Pumpkin Butter

Do you love pumpkin butter but need a sugar free alternative? Our Low Carb Crock Pot Pumpkin Butter has the same old fashioned taste with a fraction of the carbs.

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Course: Dessert

Cuisine: Low Carb

Keyword: Low Carb Pumpkin Butter

Prep Time: 5 minutes minutes

Cook Time: 3 hours hours

Servings: 64 (2 Tbsp) Servings

Calories: 2kcal

Author: Cris

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Ingredients

• 15 oz can Pumpkin
• 1 Cup Sugar Substitute
• 1 Cup Brown Sugar Substitute
• 1 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1/2 tsp Ginger
• 1/8 tsp Ground Cloves

Instructions

• Combine all ingredients in a 2 quart slow cooker and mix well.
• Cover and cook on high for 3 hours- stirring occasionally to prevent scorching.
• Refrigerate or Freeze leftovers. Reheat and stir portions before eating to smooth out sweeteners.

Video

Notes

• We’ve tested this recipe several times using Sukrin brand substitutes for the sugar and brown sugar. We have not tested Splenda. The results will likely be different due to the different sweeteners.
• Our low carb version leftovers need to be reheated before eating due to the sugar substitutes. The sugar substitutes tend to crystalize when leftovers are refrigerated. However, you can just pop the portion you want to eat into the microwave and stir and it smooths right back out.
• If you do not have a 2 quart slow cooker, you can use a heat safe bowl inside your slow cooker to reduce the cooking vessel size. See video for details.
• While the original recipe for pumpkin butter provided a canning method, it is no longer recommended. Refrigerate or freeze leftovers instead.
• We enjoy low carb pumpkin butter on a toasted low carb tortilla, toast from our favorite low carb bread, lavash bread or biscuits made with Carbquik.
• Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
• Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
• As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
• All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.

Nutrition

Serving: 2Tbsp | Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1034IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg

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