Keto Pumpkin Spice Latte – An unorthodox approach, but it not only tastes, but feels more like a latte when you drink it – And keep watching after the video for some coffee nerd latte talk!

Keto Pumpkin Spice Latte – An unorthodox approach, but it not only tastes, but feels more like a latte when you drink it – And keep watching after the video for some coffee nerd latte talk!

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  • Posted: October 8, 2018 17:00

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  • Posted: October 8, 2018 17:00

    thewhateverchef

    Here’s the recipe, but I did post some important information at the end that explains why I chose this method and why it’s so hard to replicate a latte at home. This recipe makes approximately 8 servings of pumpkin spice latte “flavor concentrate” ¾ cup heavy whipping cream 2 tbsp keto friendly granulated sweetener (I used monkfruit) 2 tsp Cinnamon ½ tsp ground Nutmeg ½ tsp ground Ginger ½ tsp Allspice ¼ tsp Ground cloves For this recipe, we use a small blender, like a bullet blender, to make essentially a very strong pumpkin spice whipped cream – which will be the flavor concentrate for our pumpkin spice latte. If you don’t have a small blender, a regular blender, hand mixer, or stand mixer will work. - Combine all ingredients in a small personal blender, like a bullet blender. - Blend ingredients until a still whipped cream forms. In a small blender this should take about 10 seconds, and you can hear the pitch of the blender change when it is set. If you’re using a mixer, mix until a stiff whipped cream has formed. Don’t overmix or you will end up with pumpkin spice butter (but that does sound kind of good). - That’s it! You now have your pumpkin spice concentrate. Mix 1 heaping tablespoon with about 12 ounces (a regular mug) of coffee - Add your favorite keto sweetener to taste - Voila – You now have a delicious, keto friendly Pumpkin Spice Latte – sort of. Read below to see why I say “sort of.” WARNING: This recipe uses granulated monkfruit, which is a sugar alcohol. If you’ve never had too much sugar alcohol, consider yourself and your digestive tract lucky. I didn’t want to make the base whipped cream too sweet because everyone has their own sugar alcohol tolerance and I felt it better to let you sweeten to taste after it’s mixed in with your coffee. Now, some important information about Lattes, and why I chose this method to make a keto pumpkin spice latte. A latte, by definition, is steamed milk with espresso. When you steam milk, you add heat and air, and that process chemically changes the milk and brings out the sugars, and it sweetens it. Because the ratio of milk to espresso is mostly milk, and the milk is steamed, it’s thicker than a cup of black coffee. The thickness of the steamed milk coats your tongue and has a different “mouth feel” than regular coffee. By using a flavored whipped cream, it adds body to the coffee that won’t perfectly replicate a latte, but it will get you a lot closer in mouth feel than you will get from sugar free syrup in black coffee. If you have any questions, let me know. I hope this recipe helps you satisfy your pumpkin spice cravings this fall without making you feel like you have to cheat! Macros: Per Serving (recipe makes approximately 8 servings) 3.8g Total Carbs 0.4g Net Carbs 7.5g Fat 0.1g Protein 71 Calories