Pumpkin Spice Latte Milkshakes

Step aside, PSL! These pumpkin spice latte milkshakes are the new must-have winter drink. Not to mention that they are keto friendly!

Course Dessert, Drinks and Smoothies

Cuisine American

Prep Time 15

Total Time 15

Servings

Calories 364kcal

Author Shivani Raja

Ingredients

1 ½ teaspoon Instant Coffee
⅓ cup Water
1 cup Keto Vanilla Ice Cream* (homemade or store bought)
1 teaspoon Pumpkin Pie Spice
2 tablespoon Pumpkin Puree
⅓ cup Almond Milk or low carb milk of choice

For the coconut whipped cream:

1 can Coconut Milk (full fat)
2 tablespoon Low Carb Sugar

Instructions

To make the coconut whipped cream:

Refrigerate the coconut milk overnight. Open the can, remove the thick cream and transfer to a bowl. Reserve the liquid to use in smoothies.
Add 2 tablespoon low carb sugar to the thick coconut cream. Whisk to your preferred consistency.
Mix together the instant coffee and water in a small jug and add it to a blender. Add the ice cream, pumpkin pie spice, pumpkin puree and milk.
Blend the milkshakes until well combined. Transfer to your favourite glasses.
Top the milkshakes with coconut whipped cream and a sprinkle of pumpkin spice (optional). Enjoy!
Makes 3 shakes assuming 2 tablespoons whipped coconut cream per shake. Net carbs per serving: 3.68 g

Notes

These milkshakes are best served immediately but can be stored in the fridge for up to 1 day (note that they will become thinner as the ice cream melts)
Store any leftover coconut whipped cream in an airtight container in the fridge for 1-2 weeks.

*I used 2 servings of Rebel Ice Cream in the nutritional information and assumed 2 tablespoon of coconut whipped cream per shake. Erythritol, a sugar alcohol, was subtracted and not factored into the nutritional information since it contributes zero calories and does not impact blood sugar.

Nutrition