is butternut pumpkin keto Keto pumpkin donuts recipe (baking + frying method)

Pumpkin is a versatile ingredient that can be used in a variety of dishes, both sweet and savory. It’s also a great low-carb option for those following the keto diet. Check out these two pumpkin keto recipes that are sure to satisfy your cravings. First up, we have the Pumpkin Keto Fat Bombs. These little treats are the perfect snack for when you need a bit of extra energy. They’re made with pumpkin puree, cream cheese, and a few other simple ingredients. To make them, simply mix everything together in a bowl, then roll the mixture into balls and chill in the fridge. They’re so easy to make, and they taste amazing! For a more substantial meal, try this Keto Butternut Pumpkin Soup. It’s healthy, easy to make, and vegan-friendly. The soup is flavored with ginger, cumin, and paprika, and it’s thickened with coconut milk. To make it, you’ll need to roast some butternut pumpkin cubes in the oven, then blend them up with the other ingredients in a blender. It’s a creamy and comforting soup that’s perfect for a chilly day. No matter which of these pumpkin keto recipes you decide to try, you’re sure to love them. They’re both delicious and easy to make, and they’re great options for anyone following a keto diet. So why not give them a try today?

These two pumpkin keto recipes are a great way to enjoy the delicious flavors of fall while still sticking to your diet. Both recipes are easy to make and packed with flavor, so you’re sure to love them.

Pumpkin Keto Fat Bombs

To make these pumpkin keto fat bombs, you’ll need:

• 1/2 cup pumpkin puree
• 4 oz cream cheese, softened
• 1/4 cup coconut oil, melted
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1/2 tsp pumpkin pie spice

Simply mix all the ingredients together in a bowl, then roll the mixture into balls. Chill in the fridge for at least an hour before serving. These fat bombs are a great snack when you need a bit of extra energy.

Keto Butternut Pumpkin Soup

To make this keto butternut pumpkin soup, you’ll need:

• 1 small butternut pumpkin, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp paprika
• 1 can coconut milk
• 2 cups vegetable broth
• Salt and pepper, to taste

Preheat the oven to 375°F. Place the butternut pumpkin cubes on a baking sheet and drizzle with olive oil. Roast for 20-25 minutes, until tender.

In a large pot, sauté the onion and garlic until soft. Add the ginger, cumin, and paprika, and cook for 1-2 minutes more. Add the roasted pumpkin, coconut milk, and vegetable broth, then bring to a simmer.

Use a blender to puree the soup until smooth. Season with salt and pepper to taste.

Both of these pumpkin keto recipes are great options for anyone following a low-carb diet. They’re packed with flavor and easy to make, so why not give them a try?

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