Post by Loupy on Sept 25, 2016 12:31:02 GMT -7
Pumpkin Caramel Latte Recipe LOW CARB AND PALEO
From: Stacey @ beautyandthefoodie.com/
I just had to have a healthy low carb version of a Pumpkin Caramel Latte for Fall or anytime of year. This recipe has a low carb sugar free version and a paleo version depending on what sweetener and whipped topping you use.
I know that all the coffee shops will start bombarding us with all kinds of sugar laden pumpkin specialty drinks, and I am not immune to their tactics! So I made my own special pumpkin drink at home, and it is superb! I was completely ready for it to turn out gross, as I thought you would need that fake pumpkin syrup flavoring to make it taste good. I was wrong, this version is very good and low carb legal, so I can have my pumpkin and drink it too.
Pumpkin Latte Ingredients:
1 cup unsweetened almond milk
2 tbsp canned pumpkin or puree, unsweetened
1 tbsp sweetener of choice: Swerve (erythritol) for low carb, or coconut sugar for paleo
½ tsp pumpkin pie spice
¼ tsp vanilla extract
¼ cup hot espresso, or strong brewed coffee
Caramel sauce Ingredients:
½ tbsp butter
½ tbsp heavy cream, or coconut milk, unsweetened
1 tsp sweetener of choice: Swerve for low carb, or coconut sugar for paleo
⅛ tsp molasses
Toppings:
2 tbsp whipped cream, or whipped coconut cream
A pinch cinnamon
Directions:
In a small sauce pan over medium heat, add all the caramel sauce ingredients.
Stir and mix until melted, combined and bubbling.
Remove from heat to let thicken, and set aside.
In another small sauce pan over medium high heat combine:almond milk, pumpkin puree, sweetener of choice, vanilla extract and pumpkin pie spice.
Whisk rapidly while heating to just a boil.
Remove from heat and whisk until frothy.
In a tall coffee cup add the ¼ cup hot espresso or coffee.
Pour the pumpkin latte mixture over the top of the coffee.
Top with whipped cream or whipped coconut cream.
Drizzle with caramel sauce and sprinkle the top with a pinch of cinnamon.
From: Stacey @ beautyandthefoodie.com/
I just had to have a healthy low carb version of a Pumpkin Caramel Latte for Fall or anytime of year. This recipe has a low carb sugar free version and a paleo version depending on what sweetener and whipped topping you use.
I know that all the coffee shops will start bombarding us with all kinds of sugar laden pumpkin specialty drinks, and I am not immune to their tactics! So I made my own special pumpkin drink at home, and it is superb! I was completely ready for it to turn out gross, as I thought you would need that fake pumpkin syrup flavoring to make it taste good. I was wrong, this version is very good and low carb legal, so I can have my pumpkin and drink it too.
Pumpkin Latte Ingredients:
1 cup unsweetened almond milk
2 tbsp canned pumpkin or puree, unsweetened
1 tbsp sweetener of choice: Swerve (erythritol) for low carb, or coconut sugar for paleo
½ tsp pumpkin pie spice
¼ tsp vanilla extract
¼ cup hot espresso, or strong brewed coffee
Caramel sauce Ingredients:
½ tbsp butter
½ tbsp heavy cream, or coconut milk, unsweetened
1 tsp sweetener of choice: Swerve for low carb, or coconut sugar for paleo
⅛ tsp molasses
Toppings:
2 tbsp whipped cream, or whipped coconut cream
A pinch cinnamon
Directions:
In a small sauce pan over medium heat, add all the caramel sauce ingredients.
Stir and mix until melted, combined and bubbling.
Remove from heat to let thicken, and set aside.
In another small sauce pan over medium high heat combine:almond milk, pumpkin puree, sweetener of choice, vanilla extract and pumpkin pie spice.
Whisk rapidly while heating to just a boil.
Remove from heat and whisk until frothy.
In a tall coffee cup add the ¼ cup hot espresso or coffee.
Pour the pumpkin latte mixture over the top of the coffee.
Top with whipped cream or whipped coconut cream.
Drizzle with caramel sauce and sprinkle the top with a pinch of cinnamon.
