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October 4, 2015 by
Leanne Vogel
November 2, 2018
Sunflower butter made festive with pumpkin puree and warming pumpkin spices. Slather on a fresh-cut apple, make into fat bombs… or enjoy from a spoon.
Eating Style:
Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian
Prep Time:
Serves:
16
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, recipe may be a bit too high in sugar for keto. You could also try xylitol.
Serving Size = about 1 tablespoon
Calories:
84
Calories from Fat:
66.6
Total Fat:
7.4 g
Saturated Fat:
2.9 g
Sodium:
30 mg
Carbs:
3.1 g
Dietary Fiber:
1.1 g
Net Carbs:
2 g
Sugars:
0.7 g
Protein:
2.7 g
Hi! I’m Leanne
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.