Keto-Friendly Pumpkin Spice Latte

PSL Season is in full effect — and this keto-friendly version of a pumpkin spice latte is sure to delight your craving for pumpkin spice! Made with real pumpkin puree and topped with vegan cream, you can enjoy an Insta-worthy vegan pumpkin spice latte from the comfort of your own home!

 

Keto, Vegan

 

Ingredients

¼ cup Farmer’s Market Organic Pumpkin Puree

1 Tbsp Birch Benders Keto Grain-Free Pancake & Waffle Mix, 283g

1 Tbsp Matteo’s Sugar-Free Thin Vanilla Coffee Syrup

1 cup Elmhurst Unsweetened Almond Milk

⅓ cup Bulletproof The Original Ground Regular Coffee

2 Tbsp Naked Coconuts Organic Cold-Pressed Virgin Coconut Oil

½ cup Earth’s Choice Organic Guar-Free Coconut Cream

2 Tbsp Swerve Brown Sugar Replacement 

1 Tsp Sweetleaf Organics Organic Stevia Sweetener

½ Tsp Simply Organic Vanilla Extract

1 Tsp Caramel Flavoured Syrup (Optional - For Topping)

½ Tsp Simply Organic Ceylon Cinnamon (Optional - For Topping)

 

Directions

1. Place a metal bowl and a whisk or the whisk attachments of a handheld mixer in the freezer. Chill for 10 minutes.

2. In a medium pot combine the pumpkin puree, pumpkin pie spice mix, and the brown sugar replacement. Cook on low to medium heat until fragrant.

3. Add the almond milk, cover and simmer for 2-3 minutes.

4. Remove from heat and add the coconut oil and the vanilla coffee syrup. Use a whisk to combine seamlessly. 

5. In a coffee-maker, add the coffee grounds and water as per manufacturer instructions. Brew ⅓ of a cup of coffee.

6. Remove the bowl and the whisk/whisk attachments from the freezer. Add the coconut cream, monk fruit sweetener and the vanilla extract to the bowl. Using a handheld mixer with the chilled whisk attachments or a chilled whisk, mix until stiff peaks form creating a foamy cream. 

7. In a mug combine the pumpkin mix and the coffee. Top with the foamy cream, drizzle with the caramel sauce and sprinkle with cinnamon. Enjoy warm.