TPH KETO DESSERTS

Yield: 12 servings

Serving Size: 1 Tbsp (15ml)

 

 

• 1/2 cup (114g) allulose / tagatose / (or erythritol, see note below)

• 1/4 cup (45g) Sukrin Gold   / yacon syrup (both are used for a brown sugar flavor)

• 3/4 cup (180ml) water

• 1 tsp (5ml) vanilla extract 

• 1/2 tsp fine sea salt // 1 tsp coarse kosher salt

• 2 Tbsp (28g) pumpkin puree 

  • (if you don't want to buy an entire can just to use such a small amount, try buying pumpkin puree as a baby food jar!)

• 3/4 tsp pumpkin spice mix 

• OR:

  • 1 tsp powdered cinnamon

  • 1/4 tsp powdered ginger

  • 1/4 tsp powdered cloves

  • 1/4 tsp powdered nutmeg

 

 

 

 

1. Melt together the water and sweeteners over high heat until fully dissolved, then mix in the spice mix, salt, vanilla and pumpkin puree. Heat this syrup over low heat for 3-5 minutes to infuse the flavors, then let cool fully.

 

2. Once fully cooled, strain the syrup through a fine mesh strainer to remove the thicker pumpkin solids and spice particles (this helps lower the carb count a bit too!). Store it in an air-tight glass container in the fridge for up to 3 weeks. 

 

 

 

TO USE OTHER KETO SWEETENERS:

If you can't access or afford allulose or tagatose (the only two keto-friendly sweeteners I currently know of that will stay dissolved as a syrup), you can try this recipe out using erythritol in place of those sweeteners, BUT it will crystallize and turn grainy after 1-2 days in the fridge.

 

 

 

 

 

HOW TO MAKE A KETO PUMPKIN SPICE LATTE:

 

-Heat 3/4 cup of keto friendly milk, then pour over 1 or 2 shots of espresso coffee that has been mixed with 1 to 2 tablespoons of keto pumpkin spice syrup. Optionally, add some sugar-free whipped cream on top, plus a sprinkle of pumpkin spice mix.