Vegan Keto Pumpkin Cream Cold Brew Recipe
Low Carb Starbucks Pumpkin Cream Cold Brew Recipe
Ingredients
Basic Cold Brew Base
- ¾ cup cold brew or cold brew concentrate
- ½ cup water use less water for a stronger brew
Keto Pumpkin Cream Cold Brew Foam
- 1 cup milk of choice I used Califia Farms Barista Blend Almond Milk because it whips up well!
- 1 tsp canned pumpkin puree
- ½ tsp pumpkin pie spice
- ⅛ tsp glucomannan powder
- pinch of salt
- optional: stevia drops or sweetener of choice
Instructions
- Combine cold brew and water as desired. Serve over ice.
- Separately, combine milk of choice, pumpkin puree, pumpkin pie spice, glucomannan powder, and salt. If desired, add stevia drops or sweetener of choice to taste.
- Use a frother or immersion blender to mix ingredients together until frothy! Froth/blend for 2-3 minutes, let it sit for a minute, then continue blending for another minute until thickened and holding form.
- Pour foam on top of cold brew, sprinkle with pumpkin pie spice, and serve.
Notes
Per Keto Pumpkin Cream Cold Brew made with coffee concentrate:
5g total carbs | 2g dietary fiber | 0g sugar alcohols | 3g net carbs* *Net carbs = total carbs – (dietary fiber + sugar alcohols)Nutrition
Serving: 1drink | Calories: 53kcal | Carbohydrates: 5g | Protein: 3g | Fat: 3g | Fiber: 2g