#realpumpkin

Indulge in the flavors of fall with this Keto Starbucks-inspired Pumpkin Spice Latte! Made with real pumpkin puree and warming spices, it's a comforting treat that's perfect for cooler weather. Plus, it's low-carb and keto-friendly!

Ingredients: 1 cup brewed coffee. 1/4 cup unsweetened almond milk. 1 tablespoon pumpkin puree. 1/2 teaspoon pumpkin pie spice. 1 tablespoon erythritol or sweetener of choice. Whipped cream optional.

Instructions: In a saucepan, heat almond milk, pumpkin puree, pumpkin pie spice, and sweetener over medium heat until warmed through. Brew coffee separately. Combine brewed coffee and pumpkin spice mixture in a mug. Stir well. Top with whipped cream if desired. Enjoy your cozy Keto Starbucks-inspired Pumpkin Spice Latte!

Prep Time: 5 minutes

Cook Time: 5 minutes

These Paleo pumpkin muffins are perfect for a healthy and delicious treat that is gluten-free, AIP-friendly, and vegan. Packed with warm spices and real pumpkin flavor, they make a satisfying snack or breakfast option.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 teaspoons ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 cup canned pumpkin puree. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 2 tablespoons apple cider vinegar. 1/4 cup coconut milk. 1/2 cup shredded unsweetened coconut optional. 1/4 cup chopped pecans optional.

Instructions: Warm up the oven to 350F 175C and put paper liners in a muffin tin. Almond flour, coconut flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves should all be mixed together in a large bowl. Put the pumpkin puree, maple syrup, melted coconut oil, apple cider vinegar, and coconut milk in a different bowl. Mix them all together. Add the dry ingredients to the wet ones and mix them together until everything is well mixed. If you want to, add chopped pecans and shredded coconut. Fill up each muffin tin cup three quarters of the way to the top with batter. After the oven is hot, bake the muffins for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way down. Have fun with your Low-Carb pumpkin muffins!

Prep Time: 15 minutes

Cook Time: 25 minutes