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Paleo Pumpkin Spice Coffee Creamer Recipe

 

It's that time of year again. Pumpkin-time that is! Yes, yes, I want all. Things. Pumpkin. Right now. Pumpkin bread, pumpkin muffins, pumpkin spiced everyyyyythingggg.

Sorry, not sorry.

However, I'm currently doing pretty strict Keto Paleo (more on that in another post). So no PSL's for me. Dangit.

Unless....


Paleo Pumpkin Spice Coffee Creamer



Ingredients

1 can Organic Classic Coconut Milk
1 Tablespoon Organic Pumpkin (YES, it has real pumpkin it it. Seriously, they all should...)
2 teaspoons Organic Cinnamon
1/2 teaspoon Organic Nutmeg
1/4 teaspoon Organic Cloves
1/8 teaspoon Organic Ginger
2 Tablespoons Grade B Organic Maple Syrup (completely optional-leave out for a sweetener-free, strict Paleo, 21 Day Sugar Detox, KETO, low carb, and Whole30 friendly coffee creamer)


Directions


Add all ingredients into your blender and blend well (about a minute). Store in your refrigerator.


Add (to taste) to your coffee or try with espresso for a 

Paleo Pumpkin Spice Latte!



Options

  • As I mentioned above, leave out the maple syrup to make this more low carb and keto friendly. If you desire more sweetness you can add a low carb friendly sweetener (like stevia, Truvia, etc) to each cup of coffee as you make it. Strict ketogenic diet, leave all sweetener out and you can even add a little MCT Powder to each cup you make to up the fat. YUM.
  • If you don't like coconut milk and prefer dairy you can replace it with half & half or even heavy whipping cream (just stir it instead of putting it in your blender or you'll have pumpkin spice whipped cream!) instead.
  • To lighten this up try using almond or cashew milk instead of the canned coconut milk and replace the maple syrup with stevia.


Enjoy! Let me know if you try it.