You know, a Starbucks copycat but at just 2g net carbs! Still, this keto pumpkin cream cold brew is fluffy, creamy and utterly delicious. i.e. the perfect way to start dipping your toes into fall!
Keto Pumpkin Cream Cold Brew ☁️
i.e.pure cloud-like fluffy goodness
I’m going to keep this one simple, as it should be. A handful of staple pantry ingredients, whisked lightly until thickened, frothy clouds of fall goodness emerge. (Lol I know, how basic of me)(though I hear we call it cheugy nowadays)(don’t ask me how to pronounce that).
Alas, this is a fun treat that’s definitely worth the 10 minutes (tops) you’ll spend on it. A little less, even, if you use a little milk frother (this little guy is literally the best).
And if you’re wondering what to do with the remaining pumpkin puree, may I suggest a keto pumpkin bread? (Because I think we’re still a good month away from even thinking about actual pie).
p.s. these metal straws are awesome (and help reduce your plastic waste, even if just a little).
The best sweeteners (for keto drinks!)
OK so sure, you can use a granulated sweetener if you don’t have anything else handy. Allulose and xylitol will dissolve completely into liquids with a little coaxing, but do note that erythritol has a tendency to stay slightly crunchy.
So trust me when I say that a liquid sweetener will work much better. This pure allulose is my absolute favorite to sweeten any type of beverage, with its biggest plus incidentally being no aftertaste whatsoever.
And… the video story!
(2g net carb!) Keto Pumpkin Cream Cold Brew
For the keto pumpkin cream
- 1/3 cup heavy whipping cream
- 1-3 tablespoons liquid allulose allulose or sweetener of choice, to taste*
- 2 teaspoons vanilla extract
- 1/4 teaspoon pumpkin spice mix
- pinch kosher salt
- 1 tablespoon pumpkin puree
For the vanilla cold brew
- 2 cups cold brew
- 1 tablespoon liquid allulose optional
- 2 teaspoons vanilla extract optional
- pumpkin spice mix to garnish
- My top tip: this is a super duper easy recipe to whip up to taste! So take advantage and do little taste tests as you go along for sweetness (and even for "pumpkinness"!).
- Add heavy whipping cream, allulose (seriously, the liquid one is the best for drinks!), vanilla extract, pumpkin spice and a pinch of salt to a medium bowl. Whisk (using an actual whisk or a little milk frother)(this little guy is literally the best) until it just begins to thicken. Make sure you keep it pourable- you know, don't turn it into whipped cream!
- Whisk in the pumpkin puree, taste for sweetness (vip!) and set aside.
- The original starbucks drink ("the og") also adds vanilla syrup to the actual cold brew, so feel free to add a touch of liquid allulose to yours and a couple teaspoons of vanilla extract (I like my cofee black, so I leave these out).
- Pour your cold brew into a glass with ice, spoon a generous amount of your pumpkin cream on top and add a light dusting of pumpkin spice to finish it all off.
Hi. Have you tried this with canned coconut milk?
You know Ann I’ve never tried and I’m not sure if it would split? Something tells me that you’ll end up with those little floaty bits in your coffee ;/
What brand of cold brew do you purchase?
I’m going to sound very basic, but I actually really like the unsweetened Starbucks one (the big refrigerated bottles with the green caps). I used a can of nitro in the video, but I like the taste of the regular cold brew better (smoother?) and its also less $.
This is AMAZING! I used Nespresso pumpkin spice coffee and had mine warm. The cream along with the flavored coffee was just what I needed! Thank you for a great recipe 😋
I don’t drink coffee, but I use a coffee substitute, akava, do you make the coffee extra strong or regular strength for this drink. Sounds amazing.
Regular strength Gennesa! Cream cold foams are my favorite coffee creamer for sure 🙂
Thank you! Came out perfectly:)
Wow! Just Wow! I wanted something a bit different than my usual cup of coffee, something a bit “fall-ish”while watching the morning sunrise. This was perfect and delicious. I had it warm vs cold, but otherwise made the recipe as written using liquid allulose as suggested. The pumpkin keto cream is wonderful…may have even licked the mixing cup. Think actual pumpkin in the mix is key.
I highly recommend. No doubt I will be making again. Thank you! Feeling a bit keto spoiled today!
The pumpkin purée your using is from the store with sugar in it right? Or are you using a raw pumpkin purée no sugar/spices at all?
I used the unsweetened stuff Sarah, to keep it keto. If you go ahead and use pie filling, you can probably leave out adding some of the sweetener and pumpkin spice.
Still I suggest getting the plain stuff, better to add in your own sweetener (even if you aren’t keto maple syrup would be a better option). Xo!
Paola this looks so good! I’m assuming I can swap some pumpkin extract for the puree? Not ready to open a can just yet 🙂
Lol absolutely Carly xo!