Keto Pumpkin Frappuccino

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Icy cinnamon and spice, I can’t help but share this Keto Pumpkin Frappuccino with you even if some naysayers want to claim it’s too early for this drink.

Keto Pumpkin Frappuccino

This drink is pretty popular in the Fall, when the weather is swinging from unbearably hot during the day to chilly evenings.

And, it was inspired by my cold weather go to Pumpkin Spice Latte. It pairs well with spicy snacks like spicy crack chicken or salty mozzarella sticks when it’s snacky kind of day.

Ingredients

You can use canned pumpkin or fresh. Butternut squash makes a great sub too!

Pumpkins
  • Heavy cream
  • Almond milk -Unsweetened
  • Coffee *strong brewed coffee
  • Unsalted butter (½ oz) softened
  • Pumpkin puree, no sugar added.
  • Pumpkin pie spice
  • Allulose or sweetener of choice
  • Xanthan gum * optional emulsifier
  • 5 ice cubes

See recipe card for quantities.

Instructions

This recipe is actually really easy…

  1. Brew the coffee
  2. Blitz it all in a blender.
  3. Dollop with whipped cream and cinnamon if that’s your thing.
  4. Serve.
Keto Pumpkin Frappuccino

Substitutions

If you need to sub any of the ingredients for the Keto Pumpkin Frappuccino this is the place to look.

  • Heavy cream – instead of heavy cream, you can use coconut cream for a dairy free option.
  • Almond milk– coconut milk for a nut free option.
  • Pumpkin – butternut squash makes and excellent sub for pumpkin.
  • Deluxe – add vanilla extract for an extra special upgrade. Just a 1/4 teaspoon will do the trick.
  • Cocktail additions – add a nip of Brandy or Whisky for a kick.

Equipment

You can use a blender or an immersion blender if you have one. I like to double this recipe to share so I always use a blender.

This one is by far and away my favorite blender ever. It’s not expensive but it’s dishwasher safe, comes with different sized cups and takes all of the abuse that I dish out. We’ve had it for FIVE years and it’s outlasted most of our other kitchen appliances.

Top tip

Make this recipe when you are ready to enjoy it. It doesn’t keep in the fridge. But the good news is that it’s so easy to make that it doesn’t have to.

Enjoy!

More Low Carb Recipes to Love:

Keto Pumpkin Frappuccino FI

Keto Pumpkin Spice Frappuccino

Brandy
This icy Autumnal treat will keep those pumpkin spice cravings at bay while keeping you cool. The healthy fat will keep you going all morning while you wait for those leaves to change.
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Drinks
Cuisine American
Servings 1 person
Calories 244 kcal

Equipment

Ingredients
  

  • 1/4 cup heavy cream (4 tbsp)
  • 3/4 cup Almond milk (12 Tbsp) Unsweetened
  • 1/4 cup coffee *strong brewed coffee
  • 1 tbsp pumpkin pureed, no sugar added.
  • 1 tsp pumpkin pie spice
  • 1-2 tbsp Allulose or sweetener of choice
  • tsp xanthan gum * optional emulsifier – see post
  • 5 ice cubes

Optional Toppings

Instructions
 

  • Add all ingredients to a blender and blitz for 30-40 seconds until it's thick.
  • Pour into a glass and sprinkle some cinnamon on top. Serve immediately!
  • Try with a dollop of whipped heavy cream on top.

Nutrition

Serving: 1recipeCalories: 244kcalCarbohydrates: 5gProtein: 3gFat: 25gSodium: 283mgFiber: 1gNet Carbs: 4gFat Ratio per Serving: 92.21%Protein Ratio per Serving: 4.92%Carb Ratio per Serving: 6.56%
Keyword gluten free, vegan options
Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

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