When I find I am spreading myself too thin with work, workout and family obligations during the fall season, I start spreading it on THICK with my Chocolate Pumpkin Nut Butter. It’s a hearty, healthy, hellah-yum snack to fuel busy days.

That’s right I said CHOCOLATE and PUMPKIN in NUT BUTTER. It’s a trifecta of my favorite tasty things, and is so good it leaves me at a loss for words (mainly because I’m too busy licking the spoon). Read on to get all the details and recipe:

I was first inspired to put pumpkin in my nut butter last year when I had just a little skosh of the squash left in the can after making muffins for my kiddos. Hating to waste, I stirred that pumpkin into peanut butter, sweetened with maple syrup – the flavor was totally off the hook, errr, off the vine. Don’t miss trying this Pumpkin Maple Peanut Butter.

Chocolate Pumpkin Nut Butter takes the same idea and betters it for chocolate lovers by stirring in cacao powder and topping (optional) with sugar-free chocolate chips. This recipe is sweetened with liquid stevia drops to keep the carb level lower than my coffee pot on Monday morning. (hey, coffee nut butter – I just had a vision).

Perfect for Low-carb, Keto Paleo diets, Chocolate Pumpkin Nut Butter has just 106 calories with 9g fat, 2.6g net carbs, and almost 3g protein per 2 tablespoon serving. I’ve used almond butter, but you can choose the nut of your choice! 

Of course, there is no shame in eating Chocolate Pumpkin Nut Butter right off the spatula, it is also amazing with fruit slices, on protein pancakes and alt-breads, in smoothies and more. I also love to stir a dollop into my steel cut oats on those days I’m carbing up for a long run.

Also, used it as the “secret ingredient” in my Paleo Chocolate Nut Butter Surprise Muffins.

TIP: Due to the pumpkin, put leftovers in an air-tight container and store in the fridge and use up within 4 or 5 days.

Print

Chocolate Pumpkin Nut Butter

Prep Time

5 mins

Total Time

5 mins

 

Put some "aaaah yeah" into autumn snacking with this homemade spread and dip featuring nut butter, pumpkin with a chocolate flavor! So good on everything from alt-toast to smoothies and right off the spoon. Paleo, keto, low-carb, gluten-free, sugar-free.

Servings: 8 2-tablespoon servings

Calories: 106 kcal

Ingredients

• 1/2 cup almond butter or nut butter of choice
• 1/2 cup canned 100% pumpkin puree NOT sweetened pie filling
• 2 tablespoons cacao powder
• 15-25 ddrops liquid stevia sweetener
• 2 tablespoons mini chocolate chips (sugar free) OPTIONAL

Instructions

1. Add nut butter, pumpkin and cacao powder to small bow and combine well with spatula.

2. Sweeten to taste with stevia, adding more if you like sweeter.

3. Spread, dip or dollop as desired.

4. Store leftovers in airtight container in fridge for up to 4 or 5 days.

Recipe Notes