Description
A delicious and creamy Keto Pumpkin Cream Cold Brew recipe perfect for fall.
Ingredients
Scale
- 2 cups cold brew coffee
- 1/2 cup heavy whipping cream
- 1/4 cup unsweetened pumpkin puree
- 2 tablespoons powdered erythritol (or your preferred keto sweetener)
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- Ice cubes
- Whipped cream (optional, for topping)
Instructions
- In a medium bowl, combine the heavy whipping cream, pumpkin puree, powdered erythritol, vanilla extract, and pumpkin pie spice. Whisk until smooth and well blended.
- Fill a glass with ice cubes and pour the cold brew coffee over the ice.
- Spoon the pumpkin cream mixture on top of the cold brew.
- If desired, top with a dollop of whipped cream and a sprinkle of pumpkin pie spice for garnish.
- Stir gently before drinking to combine the flavors.
Notes
- For a sweeter drink, adjust the amount of erythritol to taste.
- You can substitute the pumpkin puree with sugar-free flavored syrups for a different twist.
- If you prefer a thicker cream, whip the heavy cream until it forms soft peaks before adding the pumpkin and spices.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 0g
- Sodium: 0mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg