Keto sunflower butter made festive with pumpkin puree and warming pumpkin spices. Slather on a fresh-cut apple, make into keto fat bombs... or enjoy from a spoon.
Preheat oven to 325F and place sunflower seeds on a baking sheet. Roast in the oven for 15 minutes, rotating every 5 minutes until seeds are slightly browned.
Add remaining ingredients and blend, just until combined.
Transfer to a mason jar and store in the fridge for up to 5 days. If you can't get through the whole batch in that time, transfer some to cute silicon molds and freeze for pumpkin fat bombs! If you're making fat bombs, it'll be better to use full-fat coconut milk.
Notes
Sunflower Seeds: You could also use hemp seeds, sesame seeds or pecans.
Dairy-free Milk: Feel free to use any dairy-free milk you'd like to here. If you want the butter thick, start with ¼ cup milk. If you want it drippy and more dip-friendly, go upwards of ¾ cup. The butter in the photos is with ¼ cup but I found it to be too thick. I made a second batch with ¾ cup and it was drippy, perfect for dipping!
Maple Syrup: If maple syrup is used, this keto recipe may be a bit too high in sugar for keto. You could also try xylitol.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2015/10/pumpkin-spice-sunflower-butter/