(2g net carb!) Keto Pumpkin Cream Cold Brew

Ingredients

• 80 ml (⅓ cup)double cream
• 15–45 ml (1–3 tablespoons)liquid allulose, or another sweetener, to taste
• 10 ml (2 teaspoons)vanilla extract
• ¼ teaspoonpumpkin spice mix
• A pinchkosher salt
• 15 ml (1 tablespoon)pumpkin purée
• 480 ml (2 cups)cold brew
• 15 ml (1 tablespoon), optionalliquid allulose
• 10 ml (2 teaspoons), optionalvanilla extract
• To garnishpumpkin spice mix

Instructions

1. 1

   Taste as you go

   Make small taste checks as you prepare the drink, adjusting the sweetness and pumpkin flavour to suit you.

2. 2

   Whisk the cream

   In a medium bowl, combine the double cream, 15–45 ml (1–3 tablespoons) liquid allulose, 10 ml (2 teaspoons) vanilla extract, ¼ teaspoon pumpkin spice and a pinch of salt. Whisk by hand or with a milk frother until the mixture just starts to thicken, keeping it pourable rather than whipping it to soft peaks.

3. 3

   Add the pumpkin

   Whisk in the pumpkin purée, taste the cream and adjust the sweetness if needed. Set it aside.

4. 4

   Sweeten the coffee

   If you like, stir 15 ml (1 tablespoon) liquid allulose and 10 ml (2 teaspoons) vanilla extract into the cold brew. Leave them out for a less sweet, black coffee base.

5. 5

   Assemble the drinks

   Pour the cold brew into a glass with ice. Spoon a generous amount of pumpkin cream over the top and finish with a light dusting of pumpkin spice.

What is pumpkin cream cold brew?

Pumpkin cream cold brew is an American coffee-shop-style drink: cold coffee topped with a sweet, spiced cream. This home version uses pumpkin purée in the topping for its autumn flavour.

The cream is whisked only until it thickens slightly, so it stays soft enough to pour over the coffee. Keeping the coffee base separate also lets you choose how sweet each glass is.

Nutrition and macros by portion

The nutrition label shows one serving as written: 163 calories, 1g protein, 3g carbs, 15g fat.

The double cream provides most of the fat and energy, while the cold brew contributes little of the drink's overall carbohydrate. Pumpkin purée and the chosen sweetener contribute some carbohydrate; serve with a protein-rich breakfast or snack if you want a more substantial plate.

Choosing the ingredients

Cold brew: Use chilled, ready-to-drink cold brew for a smooth, cool base. If yours is concentrated, dilute it according to its packaging before measuring.

Getting the cream texture right

Whisking: A small whisk or milk frother both work. Stop as soon as the cream begins to thicken; over-whisking makes it too stiff to spoon neatly over the coffee.

Pumpkin: Whisk the purée in after the cream has started to thicken. Taste at this point and adjust the sweetness to balance the pumpkin and spice.

Adjusting the sweetness

Cream: The recipe gives a range of liquid allulose so you can sweeten the topping to taste. Start at the lower end, then add more in small amounts.

Coffee: The optional allulose and vanilla go into the cold brew itself, not the cream. Leave them out if you prefer a less sweet coffee base.

Serving the drink

Ice: Fill each glass with ice before pouring in the cold brew to keep the drink chilled. Add the pumpkin cream on top just before serving.

Finish: A light sprinkle of pumpkin spice adds aroma and a little extra warmth. Serve straight away while the cream is still softly layered.

Making two servings

The ingredient quantities make two drinks. Divide the cold brew between two glasses, then share the pumpkin cream between them, adding more or less to each glass as you like.

Recipe notes & tips

• Chill the cold brew before assembling the drinks.
• Start with the smaller amount of allulose and sweeten gradually.
• Use a milk frother if you want a quick way to thicken the cream.
• Keep the pumpkin cream pourable so it sits neatly over the coffee.
• Taste the cream after adding the pumpkin purée, as it can change the balance of sweetness.
• Dust the spice over the drinks just before serving.

Variations

• Use another sweetener: Add it gradually to the cream, tasting as you go.
• Make it less sweet: Leave the optional allulose and vanilla out of the cold brew.
• Add more pumpkin: Whisk in a little extra purée and taste the cream before serving.
• Change the spice: Adjust the pumpkin spice amount to suit your preferred level of warmth.
• Serve without ice: Use well-chilled cold brew and pour it into chilled glasses.

Common mistakes to avoid

• Over-whisking the cream: Stop when it just begins to thicken so it remains pourable.
• Adding too much sweetener at once: Start with less and taste before adding more.
• Skipping the taste check: Taste after mixing in the pumpkin and adjust the sweetness then.
• Using warm coffee: Chill the cold brew first so the drink stays cool when assembled.
• Adding a heavy spice dusting: Finish with a light sprinkle so it does not overwhelm the drink.

How to store

Store leftover pumpkin cream in a covered container in the fridge and use within 1–2 days; whisk it briefly before serving if it separates. Keep it separate from the cold brew and assemble each drink with ice just before serving.

Frequently asked questions