Keto Chocolate Pumpkin Seed Milk

If you have a dairy allergy, sometimes it’s nice to have a break from almond or coconut milk. Pumpkin seed milk is a great alternative to provide variety or if you’re allergic to tree nuts. Pumpkin seeds are a good source of protein, zinc, and magnesium. This milk is chocolate flavored too, so it’s a great way to try out a new type of plant-based milk.

How to get smooth plant-based milk?

To ensure you get creamy milk that isn’t gritty, you’ll need a very fine mesh strainer, cheesecloth, or a nut milk bag. Straining the milk through here will get rid of most of the pumpkin seed particles, leaving behind rich milk.

What can you use this Keto chocolate milk in?

Use this milk in your coffee, baking, or just to sip on its own. You can also heat it on the stove for a quick and easy hot chocolate or use it as a base for a Keto chocolate shake.

Do all the seeds end up in this Keto milk?

No, most of the pumpkin seed is actually getting strained out and discarded in the milk-making process, so the total carb count of this recipe is less than what is listed in the nutrition facts. You can bake the leftover sunflower seeds until dry and resembles nut flour. You can then use it in many recipes like Keto cookies, energy balls, or breakfast bars.

What are some variations to this recipe?

This recipe is so versatile that you can create many flavors out of it. You can add hazelnut extract, cinnamon, or nutmeg for flavored chocolate milk. You can also add a little bit of instant coffee to get a mocha-flavored Keto beverage.