Keto Pumpkin Spice Butter Coffee

This BULLETPROOF® pumpkin spice coffee recipe is rich in fats, flavor, and autumnal spices. This is a great Keto coffee option served for breakfast with low-carb pancakes. Alternatively, you can enjoy this coffee between meals to boost your daily fat intake.

What ingredient make up this Keto pumpkin spice coffee?

This easy BULLETPROOF® coffee is prepared with a base of low-carb pumpkin purée, maple-flavored syrup, and pumpkin spices. The sweet pumpkin syrup is added to hot black coffee and combined with unsalted butter and heavy cream to provide a hearty dose of fats. Once the fats have been melted into the coffee, they are blended until silky smooth.

Here are some tips to make this Keto butter coffee?

We have used a low-carb maple-flavored syrup in this Keto coffee recipe, however, this will work just as well with any other low-carb sweetener you desire. Though the recipe calls for butter, you may swap this for BULLETPROOF® Brain Octane Oil (MCT Oil) or coconut oil if preferred, or even a combination of fats. Be sure to adjust your macros for any changes made.

What kind of blender should I use?

A stick blender is the most practical, but any regular blender will work.

BULLETPROOF® is a registered trademark owned by Bulletproof Digital, Inc.

Net Carbs

5.6 g
Fiber

9.8 g
Total Carbs

33.8 g
Protein

1.2 g
Fats

17.1 g

239 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Create Shopping List

Black Coffee

3 cup
Unsalted Butter

2 tablespoon
Heavy Cream

2 tablespoon
Organic Pumpkin Puree by Pacific

2 tablespoon
Pumpkin Pie Spice

1-½ tsp
Maple Flavored Syrup by Lakanto

1 tablespoon

Step 1

Add the pumpkin purée, maple-flavored syrup, and pumpkin spice mix to a small saucepan and set the pan over low/medium heat. Stir well to combine, warming the mixture through. Heat through gently for a few minutes to warm the spices and create your ‘syrup’.
Step 2

Divide the pumpkin mixture between two large mugs. Divide 3 cups of strong black coffee evenly between the two mugs and stir well to combine, mixing the coffee and pumpkin syrup together. Add one tablespoon of butter and one tablespoon of heavy cream to each mug and stir well to melt the fats into the hot coffee.
Step 3

Carefully, use a handheld stick blender or a milk frother to blend the coffee and fats. The coffee should be velvety smooth and frothy on top. Serve hot and optionally dust with a little cinnamon.