Ingredients:
1 can Full Fat Coconut Milk
1 tbsp Pumpkin Spice
1/2 tsp Cinnamon
1/3 cup Erythritol (Granulated) for Keto or Coconut Palm Sugar for Paleo
1 tbsp Pure Vanilla Extract
1/4 cup Pumpkin Purée
Directions:
1. Pour the Unsweetened Full Fat Coconut Milk into a 32 oz glass mason jar and warm it up in the microwave at power level 5 for 2 minutes, then stir it once it’s warmed. Add the warmed coconut milk to a ninja blender or regular blender.
2. Add the remaining ingredients to the warmed coconut milk and blend for 1 minute on high until everything is mixed together.
3. Pour the blended milk and spices back into the 32 oz mason jar and cover tightly, place in the fridge for up to two weeks.
4. You can use this mixture to add to your daily coffee as creamer or add it to your bulletproof morning coffee as your full fat cream instead of heavy cream to keep it Paleo and dairy-free.
This is my favorite time of the year, I love pumpkin everything so this is a nice change for my morning bulletproof coffee. I did add a squeeze of Caramel Sweet Leaf too which added a little caramel flavoring...yum!
Nutrition: From Carb Manager
Calories: 23.5/Carbs: 2.4g/Net Carbs: 0.6g/Fiber:0.1g/Sugar: 0.3g/Sugar Alcohol: 1.8g/Protein: 0.2g/Fat 2.1g
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