Gluten-Free

November 6, 2020 Gluten-Free

20 Gluten Free Side Dishes

These gluten free side dishes are absolutely perfect for the holidays or just dinner! Made without gluten, they are great whether you are avoiding wheat due to sensitivity or Celiac, or are just looking for a delicious side.

1. Gluten Free Stuffing

2. Cauliflower Au Gratin

3. Corn Pudding from Cupcakes and Kale Chips

4. Gluten Free Cornbread with Honey

5. Gluten Free Cheesy Potatoes from Gluten-Free Palate

6. Best Paleo Stuffing (Healthy, Gluten-Free, Grain Free)

Overhead shot of keto green beans in a white bowl

7. Keto Green Beans

8. Gluten-Free Southern Baked Macaroni and Cheese from Mama Knows Gluten Free

9. Whole30 Instant Pot Mashed Potatoes with Garlic and Herbs (Paleo, Vegan Option)

10. Vegan Scalloped Potatoes from My Pure Plants

11. Whole30 Sweet Potato Casserole with Pecans (Paleo)

12. Apple Stuffing from This West Coast Mommy

13. Instant Pot Whole30 Cranberry Sauce with Apples and Rosemary (Paleo, No Sugar)

Gluten Free Rustic Rosemary Thyme Mashed Potatoes

14. Rustic Rosemary Thyme Mashed Potatoes from Strength and Sunshine

15. Whole30 Bacon Garlic Green Beans (Whole30 Side Dish)

16. Gluten Free Rolls from Gluten Free Palate

17. Whole30 Green Bean Casserole (Paleo, Grain-Free, Dairy-Free)

18. Hasselback Sweet Potatoes

19. Gluten-Free Vegan Sweet Potato Cornbread Muffins from A Dash of Megnut

A white bowl of keto cranberry sauce with a spoon in it

20. Keto Cranberry Sauce

November 5, 2020 Condiment

Keto Cranberry Sauce

This ridiculously easy keto cranberry sauce is the perfect holiday side. Made with fresh tart and sweet cranberries and no added sugar, it’s perfect if you’re trying to stay in ketosis this holiday season.

What Makes This Recipe So Good

One cup of cranberries has about 7 grams of net carbs, so you can easily add this dish into your keto Thanksgiving plan!
This keto cranberry sauce only takes about 10 minutes to cook, so it’s a great easy side that doesn’t take a lot of work or ingredients.

Fresh cranberries – Use fresh cranberries for a lightly tart, sweet burst of flavor
Orange zest – A little zest from an orange is optional, but it gives your cranberry sauce a bit of citrus of flavor and scent
Swerve – A great sugar substitute that fits in great with the keto diet, or if you’re watching your blood sugar. It also doesn’t have the artificial, chemical taste some other sugar subs have.

How To Make Keto Cranberry Sauce

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Whisk the Swerve into a saucepan of water on the stove. Add the cranberries and let them cook until they start to pop and form a sauce.

Place the sauce in a bowl and pop in the fridge for a couple hours prior to serving.

Top Tips For Making

You can also use powdered or granulated erythritol instead of Swerve. If you’re not on a keto diet, you can use regular granulated sugar or maple syrup.
If you’d like to make this recipe ahead of time or you have leftovers, you can keep it in the freezer in an airtight container up to 3 months.

More Keto Holiday Recipes

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

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Keto Cranberry Sauce

This easy cranberry sauce is the perfect holiday side

Cook Time10 mins

Chilling Time2 hrs

Total Time2 hrs 10 mins

Course: Side Dish

Cuisine: American

Keyword: easy side dish, fewer than 5 ingredients, thanksgiving

Servings: servings

Calories: 16kcal

Cost: $2

Ingredients

1 cup water
1 cup Swerve granulated
12 ounces fresh cranberries whole
1 teaspoon orange zest optional

Instructions

In a medium-sized saucepan over medium heat, whisk swerve into water. Stir in the orange zest and cranberries and cook until they start to pop, about 10-12 minutes. You can smash the cranberries a bit if you like.
Remove from heat and place in a bowl, then chill for at least 2 hours.

Notes

Swerve substitutes: Can also use powdered or granulated erythritol to taste. If not on a keto diet, you can use regular granulated sugar or maple syrup to taste.
Freezing: Keep in freezer in an airtight container up to 3 months.

Nutrition

November 3, 2020 Dairy-Free

Keto Green Beans

These easy keto green beans are the perfect low carb dinner veggie, whether you eat them alone or add them to other dishes. Simply, yet perfectly seasoned, they are bright, crisp, and full of green flavor.

What Makes This Recipe So Good

This recipe only takes about 12 minutes to make, so it’s great for whipping up for a quick side dish.
Made with only 5 ingredients, these keto green beans are perfect for when you want to bulk up your meal without spending a lot of money!
Each serving of these green beans is about 6g net carbs, so it’s easy to fit into your low carb or keto diet.

Ingredients for keto green beans in bowls

How To Make Keto Green Beans

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Add the green beans to a large skillet and cook until they are bright and shiny.

Add the seasonings and cook while stirring constantly until the garlic is fragrant.

Keto green beans in a skillet being stirred with a wooden spoon

Top Tips For Making

You can fancy up this dish by adding a squeeze of lemon juice or some lemon zest, a little butter (great if you need some more of your daily fat while on keto), fresh parmesan cheese, bacon, or slivered almonds.

More Veggie Recipes

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Keto Green Beans

These bright and fresh green beans are the perfect low carb side

Prep Time2 mins

Cook Time10 mins

Total Time12 mins

Course: Side Dish

Cuisine: American

Keyword: low carb, under 30 minutes, vegetables

Servings: servings

Calories: 101kcal

Cost: $2

Ingredients

16 ounces fresh green beans
2 tablespoons avocado oil or olive oil
3 cloves garlic minced
1 teaspoon sea salt
1/4 teaspoon black pepper

Instructions

Add oil to a large skillet over medium-high heat. Add trimmed green beans and cook, stirring often, until beans are shiny, about 7 minutes. Add garlic and seasoned with salt and pepper. Cook while stirring constantly about 3 minutes until garlic is fragrant and beans are bright and tender.

Notes

Variations: Try adding a squeeze of lemon juice or some lemon zest, a little butter (great if you need some more of your daily fat while on keto), fresh parmesan cheese, bacon, or slivered almonds.

Nutrition

October 29, 2020 Dairy-Free

Instant Pot Sausage and Peppers

These Instant Pot sausage and peppers are the perfect family-friendly dinner. Made easily in the pressure cooker with perfectly seasoned Italian sausage and veggies in a flavorful tomato sauce, this recipe is absolutely delicious over mashed potatoes, in sandwiches, or even by itself.

What Makes This Recipe So Good

This Instant Pot sausage and peppers recipe is the ultimate comfort food. Made with sautéed peppers and onions, flavorful sausage, all mixed into a rich, tomato-y sauce, this meal is sure to please adults and kids alike.
This recipe is so easy, thanks to the Instant Pot or pressure cooker! Ready in under 30 minutes, it’s great for an easy and fast weeknight dinner.

How To Make Sausage and Peppers in the Instant Pot

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

On Sauté mode, heat up the olive oil. Cook the sausages on both sides until browned.

Add the onions and cook until they are slightly soft, then add the garlic. Pour in the wine and bring to a boil until the liquid is reduced by half.

Add the peppers and place the sausages on top. Pour in the tomatoes and spices and secure the lid.

Cook at manual high pressure, then quick release. Cut the peppers into pieces and serve over mashed potatoes or in Italian sandwich rolls.

Instructions for Instant Pot sausage and peppers

Top Tips For Making

For lower carbs, eat the sausage and peppers alone, on low carb bread, or over mashed cauliflower.
You can use your favorite color of bell peppers with this recipe or a combination of several different kinds. Green in the least ripe bell pepper and has more of a green, sharp taste, while red is the ripest and sweetest. Yellow and orange are right in the middle and a great combination of both.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

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Instant Pot Sausage and Peppers

These perfectly seasoned Italian sausages and peppers are made easily in the Instant Pot

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Main Course

Cuisine: American

Keyword: bell peppers, pressure cooker, under 30 minutes

Servings: servings

Calories: 517kcal

Cost: $4

Equipment

Instant Pot or pressure cooker

Ingredients

6 (4-ounce) links sweet Italian sausage
2 tablespoons olive oil
1 yellow onion sliced
4 cloves garlic minced
1/4 cup marsala wine or red wine, optional
3 bell peppers sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1 (14-ounce) can crushed tomatoes
1 teaspoon salt

Instructions

Set Instant Pot to Sauté mode and add olive oil. Once heated, add sausages. Cook until browned on both sides, about 5 minutes.
Add onions and cook, stirring frequently, until slightly soft, about 4 minutes. Add garlic and cook 30 seconds or until fragrant. Pour in wine and bring to a boil. Cook about 1 minute or until reduced by half. Add sliced peppers and stir, then place sausage over onion-pepper mixture. Pour in crushed tomatoes, basil, salt, and oregano.
Secure lid with valve in sealed position and cook at manual high pressure for 5 minutes. Carefully quick release, stir, and remove to plate and cut into 6-7 pieces per link. Serve over mashed potatoes or on Italian sandwich rolls.

Notes

Lower carbs: Serve sausage and peppers plain, on low carb bread, or over mashed cauliflower.
Bell peppers: You can use your favorite color of bell peppers with this recipe or a combination of several different kinds.

Nutrition

October 26, 2020 Condiment

Keto Cream Cheese Frosting

This keto cream cheese frosting is smooth, creamy, and full of fluffy goodness! Made in just a few minutes with only 5 ingredients, it’s the perfect way to top keto cakes, cupcakes, or even brownies.

A chocolate cupcake in a paper wrapped topped with keto cream cheese icing

What Makes This Recipe So Good

Cream cheese – Use full-fat cream cheese for slightly tangy, rich flavor
Powdered erythritol – Unlike other sugar substitutes, erythritol doesn’t have a chemical or artificial taste, helping make this frosting taste like the real thing.
Heavy cream – Helps make the frosting smooth and creamy, perfect for decorating desserts (or eating out of the bowl – no judgment!)

How To Make Keto Cream Cheese Frosting

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Mix together the first four ingredients until creamy and fluffy.

Slowly add in the cream until the frosting is pipeable or spreadable enough to your liking. (You may not need all of it.)

Keto cream cheese being mixed in a large bowl

Top Tips For Making

Make sure the cream cheese is room temperature before mixing. Cool or cold cream cheese will be way too lumpy! You can either let your cream cheese sit out until it warms up or heat it in the microwave in 5-10 second intervals.

What Do We Mean By “Healthy?”

A chocolate cupcake topped with keto cream cheese icing with a bite taken out of it

More Keto Desserts

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Keto Cream Cheese Frosting

Prep Time7 mins

Total Time7 mins

Course: Dessert

Cuisine: American

Keyword: icing, low carb, no added sugar

Servings: servings

Calories: 208kcal

Author: Cheryl Malik

Cost: $2

Ingredients

1/2 cup butter softened
8 ounces cream cheese
3 cups powdered erythritol
2 teaspoons vanilla extract
1-3 tablespoons heavy cream for consistency

Instructions

Mix butter, cream cheese, powdered erythritol, and vanilla until smooth and fluffy. Slowly add cream until desired consistency for piping or spreading.

Notes

Cream cheese: Make sure the cream cheese is room temperature before mixing. Cool or cold cream cheese will be way too lumpy! You can either let your cream cheese sit out until it warms up or heat it in the microwave in 5-10 second intervals.

Nutrition

October 20, 2020 Condiment

Buffalo Ranch

This buffalo ranch dressing recipe is creamy and loaded with spicy buffalo flavor. This dressing recipe is quick, easy, and perfect with wings, veggies, or on salads. Vegetarian and easy to make keto or low carb.

Why This Recipe Is So Good

This easy buffalo ranch dressing is so easy and fast to whip up! Using mostly fridge and pantry staples, it’s an inexpensive way to dress up your food.
This recipe has only 6 ingredients and one step.

How To Make Buffalo Ranch

Mix together all of the ingredients. That’s it!

A bowl of the ingredients for buffalo ranch in a bowl

Top Tips For Making

After making, pour your dressing into a container like a mason jar or small glass with a spout. Keep it covered, and it will stay good in your fridge for about a week.
If you’re on keto or a low carb diet, you can reduce the amount of net carbs in this dressing by using a low carb ranch seasoning.

What Do We Mean By “Healthy?”

A piece of zucchini with buffalo ranch on it over a platter of veggies

More Delicious Dressings

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Buffalo Ranch

Full of spicy buffalo flavor, this easy and quick dressing is perfect on salads, veggies, or with wings.

Prep Time3 mins

Total Time3 mins

Course: condiment

Cuisine: American

Keyword: healthy dressing, keto, under 30 minutes

Servings: servings

Calories: 143kcal

Author: Cheryl Malik

Cost: $1

Ingredients

1/4 cup mayonnaise
3/4 cup sour cream
2 tablespoons ranch seasoning
1 teaspoon garlic powder
1/3 cup milk
2 teaspoons Frank’s Hot Sauce plus more to taste

Instructions

Add all ingredients to a bowl and mix together until smooth.

Notes

Storage: Pour your dressing into a container like a mason jar or small glass with a spout. Cover and keep it in fridge up to 1 week.
Keto or low carb: Reduce the amount of net carbs in this dressing by using a low carb ranch seasoning.

Nutrition

October 15, 2020 Appetizer

Buffalo Chicken Fries

These buffalo chicken fries are spicy, cheesy, and the perfect game day appetizer! Loaded with chicken, ranch, and blue cheese topped with homemade buffalo sauce, they will be a favorite your guests ask for again and again.

What Makes This Recipe So Good

These buffalo chicken fries are absolutely packed full of spicy flavor, but they are so easy to make. Whipped up in under 30 minutes, they are perfect for serving for tailgating, game day, as an appetizer, or even on top of a salad!
The homemade buffalo sauce tastes like what you would get at your favorite bar or restaurant, but is surprisingly simple. Just mix your ingredients, simmer, and toss with chicken.
Made with mostly pantry and freezer staples, these buffalo chicken fries are an uncomplicated, inexpensive appetizer that will absolutely wow your family and guests.

How To Make Buffalo Chicken Fries

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

Combine the sauce ingredients in a small saucepan. Whisk until the sauce comes to a simmer and the butter is melted.

Let sauce cool, then toss it with the cooked chicken.

Layer cooked French fries, mozzarella cheese, and chicken on a baking sheet. Bake until the cheese melts.

Top with blue cheese and green onions and drizzle with ranch. Eat it as is or top a salad with your fries!

Top Tips For Making

You can either cook your own chicken for this recipe or buy precooked chicken.
You can absolutely leave out the chicken if you’d like to make this recipe vegetarian. Roasted cauliflower or even cubed tofu are both delicious with buffalo sauce. If you are vegetarian, either leave out the Worcestershire sauce or buy a vegetarian version. (Worcestershire sauce contains anchovies!)

Buffalo chicken fries on top of a bowl of salad

What Do We Mean By “Healthy?”

More Party Food

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Buffalo Chicken Fries

These fries are loaded with buffalo chicken and tons of flavor.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Appetizer

Cuisine: American

Keyword: buffalo sauce, party food, under 30 minutes

Servings: servings

Calories: 447kcal

Cost: $4

Ingredients

Buffalo Chicken

1 pound cooked chicken breasts shredded or cut into 1-inch pieces
1/4 cup Louisiana style hot sauce
1/4 cup unsalted butter
1 tablespoon white vinegar
1/4 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1/8 teaspoon paprika
salt and pepper to taste

Toppings

28 ounces frozen french fries cooked
1/3 cup ranch dressing
1/3 cup blue cheese crumbled
1/3 cup green onions sliced
8 ounces mozzarella cheese shredded

Instructions

Combine the sauce ingredients in a small saucepan over medium-low heat. Whisk until the sauce comes to a simmer and the butter is melted. Taste and add salt and pepper according to your preference. Let sauce cool before tossing with cooked chicken.
Preheat oven to 400º F. Layer cooked french fries, mozzarella cheese, and chicken on a baking sheet. Bake for 5 minutes or until cheese is melted.
Top with blue cheese and green onions. Drizzle with ranch dressing before serving. Serve with romaine lettuce if desired.

Notes

Chicken: Cook your own chicken for this recipe or buy precooked chicken.
Vegetarian: Roasted cauliflower or cubed tofu are both delicious with buffalo sauce. Either leave out the Worcestershire sauce or buy a vegetarian version.

Nutrition

October 13, 2020 Appetizer

How To Brine Chicken Wings

Learning how to brine chicken wings is easy with this simple recipe and gives your wings tons of flavor! The simple brine helps make the chicken deliciously tender and is packed with herbs and spices for the tastiest chicken wings you’ll ever eat. Perfect for an easy meal or a delicious appetizer.

Brine chicken wings on a white plate with a small bowl of red pepper flakes

What Makes This Recipe So Good

These brine chicken wings are the perfect way to get tender, flavorful chicken without adding sauce! The easy brine of garlic and a handful of pantry staples gives these wings plenty of salty seasoning.
The brine for this recipe is so easy! Just add your ingredients to a big stockpot, chill overnight, and you have chicken that is ready to pop in the oven when you’re ready.
These chicken wings are low carb, keto, paleo, and Whole30-compliant, so you can feel great while chowing down on them.

How To Brine Chicken Wings

Place your chicken in a stockpot and cover with water.

Add the rest of the seasoning to the pot and let it chill overnight.

Broil the wings on both sides when you’re ready to eat and enjoy!

Ingredients for brine chicken wings in a stock pot

Top Tips For Making

We like to make the brine right before bed and keep in the fridge until dinnertime, but this recipe is also perfect for afternoon game day appetizers.
These wings are delicious on their own or with some red pepper flakes and fresh herbs sprinkled on top, but you can also try them with ranch, blue cheese, or any of your favorite dipping sauces.

What Do We Mean By “Healthy?”

More Delicious Chicken Recipes

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How To Brine Chicken Wings

These chicken wings are loaded with flavor thanks to an easy brine.

Prep Time5 mins

Cook Time30 mins

Chill Time12 hrs

Total Time12 hrs 35 mins

Course: Appetizer

Cuisine: American

Keyword: chicken brine, easy appetizer, party food

Servings: servings

Calories: 211kcal

Cost: $3

Ingredients

1 1/2 pounds chicken wings defrosted
water enough filtered water to cover the chicken wings in the pot, roughly 6 quarts
6 cloves garlic minced
1/2 cup sea salt
1 tablespoon paprika
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried chili pepper
red pepper flakes optional, for garnish
fresh herbs optional, for garnish

Instructions

Place all wings in a stockpot and cover with water. Add the garlic, salt, paprika, oregano, basil, and chilli pepper and stir. Cover the pot and place it in the fridge overnight.
Set the oven to broil. Remove wings from the pot and pat dry with a paper towel. Place the wings in a single layer on a baking sheet. Broil in oven for 15 minutes, then flip the wings and bake for an additional 15 minutes.

Nutrition

October 8, 2020 Fall

Pumpkin Bisque

Pumpkin Bisque is creamy, flavorful, and perfect for fall! Made with only a few simple ingredients, this recipe is quick and easy to make but loaded with flavor and elegant enough for company. Easy to make vegetarian.

Fall means soup season in my kitchen, and Pumpkin Bisque is such a quick and easy dinner or side dish. Just a few pantry ingredients are needed for this simple recipe packed with pumpkin, garlic, onions, chicken broth, shredded cheese, and nutmeg. It’s hearty, filling, and the perfect comfort food!

What Makes This Recipe So Good

Butter: Healthy fats are important, and a little bit of grass-fed butter is the perfect way to get those fats! You can always substitute olive oil, avocado oil, or another neutral oil here.
Onion: Onion is in most recipes because it brings amazing flavor with it!
Garlic: Much like onions, garlic has a fantastic flavor that works in almost anything. No fresh garlic? Try garlic powder in a pinch.
Chicken broth: For a vegetarian diet, you can switch this to vegetable broth.
Canned pumpkin: I don’t often use canned ingredients, but pumpkin is perfect from a can! Check your can and get the option with the least additional ingredients. Fresh pumpkin also works here but is a LOT of work.
Salt: A little salt will help bring out the natural flavors of the pumpkin and help the other seasonings stand out!
Nutmeg: I don’t love nutmeg but a pinch can really bring out that fall flavor of the pumpkin in this soup. A little goes a long way here!
Pepper: Pepper brings a little background spice to this recipe, but not so much it overpowers the delicate pumpkin flavor.
Heavy whipping cream: This plus the pumpkin is what makes the soup so extra creamy! You can use an alternative milk or coconut cream for this, but you could also skip the cream completely!
Shredded cheese: I love a little creamy, melted cheese in my bisque, but it’s not required. Use a vegan cheese or no cheese if you’re trying to make this recipe dairy-free!

How to Make Pumpkin Bisque

Start by sautéing the onion in butter and add the garlic when it’s almost translucent.

Then, add the broth, pumpkin, and seasonings and simmer.

Once cooled slightly, transfer your ingredients to a blender and blend until smooth. Now back to the pan!

Add the heavy cream and heat through before adding the shredded cheese. Mix everything together and serve! It’s that easy!

Garnish with chives, more shredded cheese, or a drizzle of cream!

Close-up shot of pumpkin bisque in white bowls garnished with chives and cream

Top Tips for Making

Be sure to add the garlic about 30 seconds to a minute before adding the broth and pumpkin. You want it to get slightly roasted and fragrant but not burnt, which happens in a flash with garlic!
Once you add the cream, you only need to heat everything to serving temperature. No rapid boil here! Milk and cream are notorious for boiling over if not watched, and this is no exception. Once the soup is perfect temperature for eating and melting cheese, you’re done!

Two bowls of pumpkin bisque surrounded by spoons, glasses, and bread

More Delicious Pumpkin Recipes

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Pumpkin Bisque

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Main Course, Soup

Cuisine: American

Servings: people

Calories: 363kcal

Author: Cheryl Malik

Equipment

Dutch oven
Blender

Ingredients

2 tablespoons butter
1 medium onion chopped
3 garlic cloves minced
3 cups chicken broth
2 14-ounce cans solid-pack pumpkin
½ teaspoon salt
Pinch ground nutmeg
Pinch black pepper
1 cup heavy cream
1 cup shredded cheese Gouda, white cheddar, or gruyere
2 tablespoons chives chopped, for garnish, optional

Instructions

In a dutch oven, sauté the onion in butter until tender and translucent. Add the garlic and cook another minute.
Stir in the broth, pumpkin, salt, nutmeg, and pepper. Bring to a boil and reduce heat to simmer uncovered for about 10 minutes. Cool slightly.
In a blender, process soup in batches until smooth. Return all soup to the pan. Stir in heavy cream and heat through.
Add shredded cheese and stir until melted.
Garnish each serving with chives, additional shredded cheese, or a drizzle of heavy cream.

Nutrition

October 6, 2020 Dairy-Free

Pumpkin Seed Butter

Pumpkin seed butter is deliciously creamy, lightly sweetened with maple syrup or honey, and a pinch of cinnamon that takes this spread or dip over the top. Pop your roasted pumpkin seeds in the food process and let it do the work.

An apple slice dipped in pumpkin butter in a glass cup

What You Need

Pumpkin seeds — Make sure they’re raw, shelled, and preferably unsalted. If you have pre-roasted pumpkin seeds, you can skip the roasting and go straight for the food processor!
Cinnamon — Optional, but this brings so much delicious flavor to the pumpkin butter.
Salt — This helps bring the natural flavors out of your ingredients a bit more.
Oil — Nut and seed butters are naturally filled with oil, and sometimes they need a little extra to be super creamy and luscious. A little goes a long way here!
Honey — Also optional, but the only sweetness in the recipe. Skip if you want, or swap it with maple syrup to make this recipe vegan.

What Makes This Recipe So Good

This creamy fall butter is great on so many dishes! Dip your farm-picked apples in it, make a pumpkin butter and banana sandwich, or add it to your morning smoothie for some nuttiness and protein!
While this recipe takes some time to make, it’s almost all hands-off. The food processor will do all the work while you sit back and wait for pumpkin butter!
With only one ingredient swap, this recipe is easily made vegan and is naturally vegetarian!

How to Make Pumpkin Seed Butter

Preheat your oven and toss your pumpkin seeds with a sprinkle of cinnamon.

Then, spread the seeds in a single layer on a baking sheet and roast until golden brown. Be sure to stir the pumpkin seeds halfway through baking!

Once baked, let the seeds cool to room temperature. This could take an hour or more.

When the seeds have completely cooled, move them to your food processor with your oil and process for a solid 15 minutes or more. If your butter becomes too crumbly, let it rest for half an hour and try processing again.

Then, add your honey and continue until creamy.

That’s it! You can store this pumpkin butter in an airtight container for up to 2 months. This seed butter is a great substitution for peanut butter or almond butter!

Side shot of a clear glass filled with pumpkin butter garnished with seeds

Top Tips for Making

To keep this as healthy as possible, we chose to roast our own pumpkin seeds. Pre-roasted seeds are seasoned with extra salt and other preservatives usually, and it’s so quick and easy to roast your own! You can even use the seeds from your jack-o-lantern for this recipe!
We tried this in a blender and it did not go as smoothly as the food processor. A blender is meant to combine foods together and was not prepared for the long, long processing time for this recipe. However, your food processor should whip through these seeds with no struggle and keep processing for many minutes without needing to cool down.
If the pumpkin seed butter gets too crumbly in the middle, all is not lost! Let your mixture rest for 30 minutes to an hour for the natural oils to return and try again. If it’s way too crumbly, you can always add a little extra avocado oil to the mix! Much like peanut butter, you’ll need a little neutral oil to make smooth for spreading and dipping.

What Do We Mean by “Healthy?”

Overhead shot of pumpkin seed butter garnished with roasted seeds

more pumpkin recipes

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Pumpkin Seed Butter

A delicious and easy fall favorite! Perfect butter for dips and spreads.

Cook Time15 mins

Processing time20 mins

Total Time35 mins

Course: Snack

Cuisine: American

Calories: 1450kcal

Author: Cheryl Malik

Ingredients

3 cups pumpkin seeds raw and shelled
¼ teaspoon cinnamon optional
½ teaspoon salt
2 tablespoons neutral oil
2 tablespoons honey optional

Instructions

Preheat oven to 350 degrees F.
In a mixing bowl, toss pumpkin seeds and cinnamon to evenly coat. Spread seeds across baking sheet and bake for 15 minutes or until golden brown. Stir seeds halfway through cooking for even browning.
Remove from oven and allow to cool to room temperature.
Once cooled, place seeds in a food processor and process into butter for about 15 minutes, occasionally scraping down the sides with a spatula.
Add the honey and continue pureeing until it becomes smooth.
Store in an airtight container for up to 2 months.

Notes

Ingredient notes: If you’re using pre-roasted pumpkin seeds, skip steps 1 through 3.
Processing notes: This works better in a food processor than in a blender. If your mixture becomes too crumbly, let it rest at least half an hour and try processing again.

Nutrition