– Heavy Cream – Almond Milk – Canned Pumpkin – Erythritol – Pumpkin Spice – Cinnamon Stick – Vanilla Extract
In a small saucepan, over medium heat, whisk heavy cream, almond milk, pumpkin puree, erythritol, pumpkin pie spices, then add cinnamon sticks.
Boil Sugar-free Creamer
Increase to medium-high heat and bring to a boil, occasionally whisking for about 1 minute or until the sweetener dissolves.
Add Vanilla and Cool Down
Remove from the heat, stir in the vanilla extract and cool the Sugar-Free Creamer down in the pan for 5 minutes.
NET CARBS FAT PROTEIN
Serving: 4 Tablespoons Makes: 8 Servings
Prep: 10 Minutes Cook: 2 Minutes