Pumpkin Sweet Cream
If you are craving a DELICIOUS Sweet Pumpkin Cream coffee from Starbucks but want a sugar-free (and less $$) option I have got you covered!! I just pour my coffee/espresso/cold brew in a glass and top with this! I personally like to whip it to make it fluffy but you don’t need to. Also this is PERFECT in a chai tea too! I am also going to try out making a White Hot Cocoa this weekend with a little pumpkin 🎃 mixed in too. I am all about the pumpkin right now.
Sweet Pumpkin Cream
Ingredients
- 1 Cup heavy cream
- 1/2 Cup Pumpkin Puree
- 1/2 - 1 Cup Allulose/Erythritol/Monkfruit powdered/confectioners to keep from being "granular"
- 1/2 tsp vanilla extract
- 2 tsp pumpkin pie seasoning
Instructions
- Combine the ingredients together in a tall bowl and whisk. Store this in a sealed container in the fridge.
- When you go to top your beverage with some, measure out your liquid then you can use a whisk/frother to whip it up a bit extra.You can whip it ahead of time before storing it in the fridge, but I find that it looses the "whipped-ness" quickly in the fridge.
Nutrition Facts
Calories
141Fat
13 gNet carbs
3 gProtein
0 gTo obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate. I do my best to provide the nutritional information based on the ingredients that I use. All information and tools presented and written within this site (keto4karboholics.com) are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information on keto4karboholics.com should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration.