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 🍑🧡
8 comments
Hello! do you by chance know the calories per serving if you use 2% milk instead of almond milk?
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thepeachiespoon replied:
Here’s the macros! per 1/4 c serving 58cal/4fat/3carb/1sugar/2protein
I’m trying to avoid seed oils and the butter extract has sunflower oil. Have you ever made without this?
I’m trying to avoid seed oils and the butter extract has sunflower oil. Have you ever made without this?
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thepeachiespoon replied:
It gives the butter taste but you can just use vanilla extract
Yummy seasonal goodness for fall or anytime! Elevates your coffee! Really good!
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thepeachiespoon replied:
Makes me so happy! Thanks for commenting ❤️❤️❤️
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