Keto Pumpkin Cream Cold Brew

Pumpkin spice and cold brew make such a good pair! 🎃☕

When I want something a little more exciting than my usual iced coffee, a seasonal coffee-shop drink always sounds tempting. This homemade version brings those cozy fall flavors into a refreshing drink, so I can enjoy that pumpkin cream coffee experience while keeping it low-carb. 🤎

The bold cold brew is topped with a smooth, frothy pumpkin cream that’s rich, lightly spiced, and deliciously creamy. This keto pumpkin cream cold brew is a refreshing way to enjoy your fall coffee fix without all the added sugar.

Servings: 4

Ingredients

• 4 cups strong brewed coffee, chilled (960 ml)
• 4 tbsp sugar-free vanilla syrup (60 ml)
• ¼ cup pumpkin puree (about 61 g)
• 1 tsp pumpkin pie spice (about 2 g)
• ½ cup heavy whipping cream (120 ml)
• ½ cup unsweetened almond milk (120 ml)
• Keto-friendly sweetener, to taste, such as liquid stevia or a granulated monk fruit-erythritol blend

Directions

1. Prepare the coffee: Divide the chilled coffee evenly among four cups.
2. Sweeten: Add 1 tablespoon of sugar-free vanilla syrup to each cup and stir.
3. Make the pumpkin foam: Add the pumpkin puree, pumpkin pie spice, heavy whipping cream, almond milk, and keto-friendly sweetener to a bowl. Use a hand blender or milk frother to blend until the mixture is foamy.
4. Assemble: Spoon or pour the pumpkin foam over each cup of coffee.
5. Serve: Enjoy immediately while the pumpkin foam is fresh and creamy.

MACROS

Per serving (1 drink):

• Calories: 117 kcal
• Fat: 11.5 g
• Protein: 1.2 g
• Total Carbs: 2.5 g
• Fiber: 0.6 g
• Net Carbs: 1.9 g