If you love Starbucks' pumpkin cream cold brew but want to avoid the high sugar and carb content, this keto-friendly copycat recipe is the perfect solution. It delivers the same fluffy, creamy, and utterly delicious fall flavors, but with just 2g net carbs!
Why Make a Keto Pumpkin Cream Cold Brew?
A Starbucks pumpkin cream cold brew clocks in at a staggering 31g of sugar and 31g of carbs. This homemade keto version allows you to enjoy the flavors of fall without derailing your low-carb lifestyle. With only 5.1g net carbs per 16oz serving, it's a guilt-free treat you can enjoy anytime.
Ingredients You'll Need
Here’s a quick overview of the ingredients for this copycat pumpkin cream cold brew recipe:
- Cold Brew Coffee: You can use pre-made cold brew to save time or make your own from scratch.
- Heavy Whipping Cream: This forms the base of the pumpkin cream, providing richness and a light, floatable texture. Coconut whipped cream can be used as a dairy-free alternative.
- Pumpkin Puree: Be sure to use unsweetened pumpkin puree, not pumpkin pie filling, which contains added sugars.
- Keto Sweetener: A liquid sweetener like allulose is best for drinks. Plain or flavored sugar-free syrup also works well. If using a powdered sweetener, ensure it dissolves easily to avoid grittiness. Powdered monk fruit sweetener is recommended.
- Pumpkin Pie Spice: A mix of cinnamon, ginger, cloves, and nutmeg - the quintessential fall flavor. Opt for a fresh, high-quality spice blend. Extra ground cloves or cardamom can be added for a stronger spice flavor.
- Vanilla Extract: Enhances the overall flavor profile.
- Hemp or Nut Milk: Used to thin out the pumpkin cream to a pourable consistency.
- Salt: Just a pinch to balance the sweetness.
Making Your Own Cold Brew
If you prefer to make your own cold brew, here's how:
- Fill a 16oz mason jar with water.
- Add a cold brew coffee packet to the mason jar.
- Seal the jar and let it sit in the fridge for 12-24 hours before using.
- Strain the coffee using a cheese cloth. If you use a French press, just push the plunger down and pour the coffee in to another jar. Take the amount you need and leave the rest in the fridge covered.
Steps to Make Keto Pumpkin Cream Cold Brew
This recipe is incredibly simple and takes only about 10 minutes to make.
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Making the Pumpkin Cream:
- Combine Ingredients: Add heavy whipping cream, allulose (or other liquid sweetener), vanilla extract, pumpkin spice, and a pinch of salt to a medium bowl.
- Whisk: Use a whisk or a milk frother to mix until it just begins to thicken, making sure it remains pourable and doesn't turn into whipped cream.
- Incorporate Pumpkin: Whisk in the pumpkin puree and taste for sweetness, adjusting as needed.
- Set Aside: Keep the pumpkin cream mixture ready for topping your cold brew. The pumpkin cream makes two servings; extra can be stored in an airtight container in the fridge.
Assembling the Drink:
- Prepare Glass: Fill a glass with ice, going about two-thirds of the way up to leave room for the coffee and foam.
- Add Cold Brew: Pour your cold brew into the glass, leaving space for the pumpkin cream on top. You may want to add some sweetener if you prefer sweeter drinks. The original Starbucks drink also adds vanilla syrup to the actual cold brew, so feel free to add a touch of liquid allulose and a couple teaspoons of vanilla extract.
- Top with Pumpkin Cream: Spoon a generous amount of your pumpkin cream on top of the cold brew.
- Garnish: Add a light dusting of pumpkin spice to finish it off.
Tips for the Perfect Keto Pumpkin Cream Cold Brew
- Adjust Sweetness: Taste the foam mixture before frothing and adjust the sweetener based on your personal preference.
- Thicker Foam: For an even thicker and creamier foam, you can use a combination of heavy cream and half-and-half. Ensure the cream mixture is well-chilled before frothing for the best results. Cold cream froths much better and faster than warm cream.
- Liquid Sweetener is Key: A liquid sweetener will work much better than a granulated one.
- Taste as You Go: This recipe is super easy to adjust to your liking. Do little taste tests as you go along for sweetness and pumpkin flavor.
- Perfect Froth: Ensure the cream mixture is well-chilled before frothing for the best results. Cold cream froths much better and faster than warm cream.
Variations and Modifications
- Dairy-Free Version: Substitute the heavy cream with coconut cream or almond milk cream to make the foam dairy-free and vegan.
- Extra Spicy: For those who enjoy a stronger spice flavor, add a pinch of ground cloves or cardamom to the pumpkin spice mix.
- Chocolate Twist: Mix in a teaspoon of unsweetened cocoa powder for a chocolate-pumpkin fusion.
- Low-Calorie Option: Use a light cream or a blend of heavy cream and almond milk to reduce the calorie and fat content while still maintaining some creaminess.
Serving Suggestions
- Over Cold Brew: The classic option is to pour the pumpkin cream foam over iced cold brew coffee for a rich, fall-flavored coffee treat.
- On Iced Tea: Add a twist by topping iced black tea or chai with the foam for a spiced pumpkin tea latte.
- Hot Coffee: You can also use this pumpkin foam as a topper for hot coffee or espresso for a creamy finish.
- Pumpkin Spice Smoothie: Add a spoonful of this foam to a keto-friendly smoothie for extra creaminess and a fall flavor boost.
- Keto Milkshake Topper: Use it as a topping for a low-carb vanilla or chocolate milkshake.
Prep Ahead
- Pumpkin Cream Mixture: Combine the cream, sweetener, pumpkin purée, vanilla, and pumpkin spice, and store it in the fridge for up to 2 days. When you’re ready to use, just froth the mixture and serve.
- Cold Brew: Make a large batch of cold brew ahead of time and store it in the fridge for up to a week.
- Storage: If you have leftover foam, it can be stored in an airtight container in the fridge for up to 2 days. Re-froth it briefly before serving to restore its creamy texture.
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