Menu
Author:
Franco Salzillo
Staying clear from carbs is a good idea, especially if you want to lose some weight; that’s why the Keto diet is so popular! The thing with skipping carbs is that you miss out on the tastiest foods and drinks out there.
Well, not on my watch. Today we’re putting together a delicious carb-free pumpkin spice latte and trust me; it’s D-lish. Here’s how to make it.
Let’s start with the milk because latte means milk in Italian, and it’s obviously the drink’s main ingredient. For lattes, milk matters a lot. If you want to use whole milk, by all means, go for it. I’m using a plant-based milk alternative because I want my keto latte to be vegan too. I add a splash of unsweetened coconut cream as well; that’s for added consistency.
Let’s talk about the pumpkin puree because this one is a pumpkin spice latte, right? There are two types of canned pumpkin on the market; one is pumpkin pie filling with is sweetened, and the other one is solid pumpkin.
Doesn’t pumpkin contain sugar? Although pumpkins are sweet, they represent very little carbs, so this drink won’t break you out of your ketogenic state. If you want to play it safe, leave it out of the recipe.
We’re adding pumpkin spices, too. Buy them or mix ground cinnamon, nutmeg, ginger, clove and allspice.
Since this one is still coffee, we’re adding a shot of espresso, and medium roast works best for me — it’s nuttier. It has caramelly flavors, too, which are incredibly compatible with the drink’s fall-inspired flavors.
For a final, foamy touch, why not top our latte with whipped cream? Make your own zero-sugar whipping cream with heavy cream, erythritol and a few drops of vanilla essence. It works every time. Dust your latte with pumpkin spice, and you’re all set.
Let’s make this creamy keto pumpkin spice latte. Call some friends over and enjoy this seasonal drink guilt-free! Isn’t this fun?
In a saucepan over medium heat, add the almond milk, coconut cream, pumpkin puree and pumpkin spice. Stir until incorporated and heat until steamy but not boiling.
Add the saucepan’s contents into a blender, be careful, its hot! Blend for a few seconds until frothy.
Pour your espresso into a mug and pour over the blender’s contents. Stir gently.
Top with whipped cream and dust with pumpkin spice.
