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.

Sorry, not sorry.

However, I'm currently doing a 30-day clean Paleo challenge. So no PSL's for me. Dangit.


Paleo Pumpkin Spice Coffee Creamer

1 can Organic Classic Coconut Milk
1 Tablespoon Organic Pumpkin
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, and Whole30 friendly coffee creamer)

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!

  • To make this more low carb or keto friendly you can leave out the maple syrup. 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. 
  • If you don't like coconut milk and prefer dairy you can replace it with half & half or even heavy whipping cream (just don't blend it so much) 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.