Combining two of my favorite creamers for a fall twist and it’s so happy! My sugar free coffee creamers are such a fun prep to have in the fridge for the week. Feels like a treat and something to look forward to all while reaching those health goals too.
1 cup half and half (used organic), for df sub canned coconut milk
1 cup unsw almond milk (2% milk works too)
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup pumpkin purée (canned)
3 T monkfruit or desired sweetener
2 tsp vanilla extract
1 tsp butter extract (Walmart usually carries this or Amazon)
1/4 tsp salt (optional)
Blend ingredients well in the blender and enjoy! Good in the fridge for 2 weeks. Makes 8 - 1/4 cup servings. I love to froth mine with hot or cold brew coffee. I’ve also frothed in collagen or protein powder into a serving of creamer for a protein coffee.
Per 1/4 cup serving
w/ half & half
45cal/3.5fat/1carb/1pro
w/ canned coconut milk (DF option)
63cal/6fat/1carb/1pro
xx, Meredith 🍑🧡
4 comments
What monkfruit sweetener do you use?
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thepeachiespoon replied:
Any on the baking aisle. Usually a mink fruit blend with allulose or erythitol. I have some linked on my Amazon shop on here too
Do you use pumpkin like in the video? How much?
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thepeachiespoon replied:
So sorry! It’s 1/4 cup pumpkin puree.
Also asking about pumpkin?
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thepeachiespoon replied:
So sorry! It’s 1/4 cup pumpkin puree
Is there pumpkin in this too? Or just pumpkin spice? Thanks!
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thepeachiespoon replied:
So sorry! It’s 1/4 cup pumpkin puree. I used canned