Description
Creamy Keto Pumpkin Whipped Coffee: a quick, low-carb fall treat. Enjoy pumpkin spice flavors in a fluffy, guilt-free coffee cloud.
Ingredients
Scale
- 2 tablespoons instant coffee granules
- 2 tablespoons heavy cream
- 2 tablespoons pumpkin puree (unsweetened)
- 2 tablespoons granulated sweetener (erythritol, monk fruit, or your preferred keto-friendly sweetener)
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 1 cup unsweetened almond milk (or your preferred keto-friendly milk)
- Ice cubes (optional)
- Sugar-free whipped cream
- A sprinkle of pumpkin pie spice
- Chocolate shavings (dark chocolate, keto-friendly)
Instructions
- Combine Ingredients (Whipped Coffee): In a medium bowl, add instant coffee, heavy cream, pumpkin puree, sweetener, pumpkin pie spice, vanilla extract, and salt.
- Whip It (Electric Mixer): Start on low speed, then gradually increase to medium-high. Whip for 3-5 minutes until light, fluffy, and stiff peaks form.
- Whip It (Hand Whisk): Whisk vigorously for 8-12 minutes until thickened and soft peaks form.
- Check Consistency: The whipped coffee should hold its shape. If too runny, whip longer. If too stiff, add a splash of heavy cream.
- Prepare Base:** Fill a glass with ice (if using). Pour in almond milk until 2/3 full.
- Spoon on Whipped Coffee:** Gently spoon the pumpkin whipped coffee on top of the almond milk.
- Garnish (Optional): Top with sugar-free whipped cream, pumpkin pie spice, or dark chocolate shavings.
- Stir and Enjoy:** Gently stir to combine. Adjust sweetness as needed.
Notes
- Spice It Up: Add ground ginger, cloves, or nutmeg.
- Add Chocolate: Add 1 tablespoon unsweetened cocoa powder to the whipped coffee.
- Make It a Frappe: Blend almond milk, ice, and whipped coffee.
- Milk Alternatives: Try coconut, macadamia, or cashew milk (unsweetened).
- Adjust Sweetness: Use your preferred keto-friendly sweetener.
- Make Ahead: Store whipped coffee in the fridge for up to 2 days; whisk before using.
- Add Espresso: Add a shot of espresso to the base.
- Whipped Coffee Isn’t Thickening: Make sure your heavy cream is very cold. Also, ensure that your bowl and whisk are clean and dry. If it’s a humid day, try adding a pinch of cream of tartar to the mixture.
- Whipped Coffee is Too Stiff: If you overwhip the coffee, it can become too stiff and grainy. Add a tiny splash of heavy cream and gently fold it in to loosen it up.
- Coffee Tastes Bitter: The quality of your instant coffee can affect the taste. Try using a higher-quality instant coffee for a smoother flavor. You can also add a pinch of salt to balance out the bitterness.
- Sweetener Isn’t Dissolving: Some granulated sweeteners can be difficult to dissolve. Try using a powdered sweetener or a liquid sweetener instead. You can also dissolve the sweetener in a small amount of hot water before adding it to the mixture.
- Prep Time: 5 minutes
- Cook Time: 5 minutes