This paleo and keto pumpkin spice latte is pure fall in a mug! Prep a large batch-to-go for the week and feel free to ‘bulletproof’ it with MCT oil and grass-fed butter.
2 tablespoons pumpkin puree
1/2 teaspoon pumpkin spice mix
1-2 tablespoons golden erythritol or sweetener of choice, to taste*
1 tablespoon vanilla extract
240 ml almond milk
1 tablespoon full-fat coconut milk
2 shots espresso
homemade whipped cream
pumpkin spice mix
Follow the link to the recipe for all nutritional information
- Heat up pumpkin puree with pumpkin pie spice in a small saucepan over medium/low heat. Stir constantly for 2 to 3 minutes, until fragrant and cooked.
- Stir in sweetener of choice, mixing until just combined. Pour in milk, and simmer until warm. Watch carefully that it doesn’t boil over! Remove from heat.
- Add in vanilla extract and whisk until light and frothy, 30 seconds to a minute. The pumpkin spice mix can be refrigerated for 4-5 days at this point (so feel free to whip up a large batch for the week!).
- Pour espresso or coffee in a mug, and add the pumpkin spiced milk. For a bulletproof version, you can alternatively add in some MCT and/or grass-fed butter at the end and blend it all with an immersion blender. Top with whipped cream and a touch of pumpkin pie spice.