Keto pumpkin spice latte
A creamy keto bulletproof latte for fall breakfast
US Customary – Metric
2 tablespoons Pumpkin puree NOT pumpkin pie filling
1/2 teaspoon Pumpkin Pie Spices – see note to make your own
1- 2 tablespoon Erythritol adjust regarding how sweet you like your coffee!
1/2 teaspoon Vanilla extract
1 cup Unsweetened Almond Milk
1/2 cup Strong Brewed coffee
OPTIONAL ADDS- ON FOR A BULLETPROOF PUMPKIN LATTE
1 teaspoon MCT Oil or coconut oil if dairy-free
1 teaspoon Unsalted Butter or ghee or cocoa butter if dairy-free
1 tablespoon sugar-free vanilla syrup
2 tablespoons unsweetened whipped cream
1 pinch Pumpkin Pie Spices
PREPARE THE PUMPKIN SPICE MILK
In a small saucepan, under low/medium heat, whisk pumpkin puree, pumpkin spices, vanilla, and erythritol. Stir and cook for 1 minute or until fragrant (like pumpkin pie!).
Stir in unsweetened almond milk and simmer your pumpkin spiced milk for 1 minute, or until it forms bubbles on side of the pan. OPTIONAL: If you want to make a bulletproof pumpkin spice latte, add the pumpkin milk in a blender along with butter and MCT oil and blend until frothy. For a classic keto pumpkin latte, skip this step and go to the ‘assemble the drink’ step.
ASSEMBLE THE LATTE
Add the hot brewed coffee into a coffee mug (minimum 2 cups size (500 ml)
Top your coffee with the hot pumpkin spice milk.
Serve with two tablespoons of unsweetened whipping cream, a drizzle of sugar-free vanilla syrup and a pinch of ground nutmeg or pumpkin spices.
Pumpkin pie spices: 1/4 teaspoon ground cinnamon + 1/8 teaspoon ground nutmeg + 1/8 teaspoon ground ginger
Nutrition panel is for the entire recipe, includes toppings.
NET CARBS 4.1g