My *Zero Sugar* Pumpkin Cream Cold Brew Recipe [so good]

Affiliate Disclosure

The Fall Intermittent Fasting Challenge is just around the corner ~ we're all starting Monday, October 2nd! This is my FIRST challenge postpartum and I can't wait to feel GOOD again. Grab the details for how to join the Challenge HERE.

In honor of the *coziest* time of the year, today I'm sharing a 100% Fall Challenge approved "copycat" Pumpkin Cream Cold Brew recipe! You might have seen Starbucks (very sugary) original of this. I aimed to make a similar experience, but without the 31 grams of sugar 🤯 Because you shouldn't have to sacrifice the pumpkin vibes when you're looking to achieve a weight loss or wellness goal!

In fact, this isn't my first rodeo when it comes to making traditionally cozy fall foods and transforming them into something that is 100% in line with the Fall Challenge guidelines ~ while still tasting AMAZING in the process.

Make sure to test out some of my other Fall faves below:

• Zero Added Sugar Hot Chocolate (THIS IS MY FAVORITE)

• Pumpkin Sausage "Pasta"

• Pumpkin Spice Protein Mug Cake

Now let's dive into today's recipe. Enjoy your zero sugar "copy cat" Pumpkin Cream Cold Brew!

*IMPORTANT NOTE: This WILL break your fast, so make sure to only have this during your eating window!*

Pumpkin Cream Cold Brew

Serves 2

Cold Brew:

• 2 oz. coarsely ground coffee (I only use organic Purity Coffee - get 20% off with code AUTUMN at checkout.)

• 2 cups water

Pumpkin Cream:

• 3 Tbsp. heavy whipping cream*

• 1 Tbsp. whole milk*

• 1/8 tsp. vanilla extract

• 1/8 tsp. pumpkin pie spice blend

• 1 tsp. pumpkin puree

1. First make the cold brew the night before. Combine cold brew ingredients in a French press in the fridge overnight or for about 20 hours. Strain before using. This makes 2 servings of cold brew.

2. Add all pumpkin cream ingredients to a measuring cup and whisk with a milk frother or immersion blender for 10 seconds. The mixture should be slightly frothy/foamy.

3. Pour coffee and ice in a glass and top with pumpkin cream.

4. OPTIONAL: If you prefer your coffee slightly sweet, you can add a packet of monk fruit sweetener into your coffee. You can also make it a "protein coffee" and add a hint of sweetness by adding 1 scoop of my zero sugar Vanilla Protein Powder. Just add one scoop of my Vanilla Protein Powder to your cold brew before topping it with the Pumpkin Cream. I recommend shaking it with a cocktail shaker to easily combine the protein with your coffee.

*You can make this dairy-free by swapping the heavy cream for coconut cream and the whole milk for coconut milk (from a carton). It won't get as "foamy" but can still work as a coffee creamer.

Ready to start your Intermittent Fasting journey?!

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Keto Coffee Cheers,

Autumn

Autumn Elle Nutrition