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Keto Pumpkin Smoothie - Creamy, Cozy, and Low-Carb

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1/2 cup pumpkin puree (unsweetened; canned or homemade)
  • 3/4 cup unsweetened almond milk (or macadamia, cashew, or coconut milk)
  • 1/4 cup full-fat coconut milk (from a can) or heavy cream for extra richness
  • 1–1.5 tablespoons powdered erythritol or allulose (adjust to taste; a liquid keto sweetener also works)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice (or 3/4 tsp cinnamon + 1/8 tsp nutmeg + 1/8 tsp ginger)
  • Pinch of sea salt (enhances flavor)
  • 4–6 ice cubes (more for thicker texture)
  • Optional add-ins: 1 tablespoon almond butter or MCT oil, 1 scoop unflavored or vanilla whey/pea protein, 1 tablespoon chia or flax seeds, whipped cream for topping

Method
 

  1. Add liquids first: Pour the almond milk and coconut milk (or heavy cream) into your blender. This helps the blades move smoothly.
  2. Add pumpkin and flavorings: Spoon in the pumpkin puree, then add sweetener, vanilla, pumpkin pie spice, and a pinch of sea salt.
  3. Include any add-ins: If using protein powder, nut butter, or MCT oil, add them now. Start with smaller amounts and adjust over time.
  4. Blend with ice: Toss in the ice cubes. Blend on high for 30–45 seconds, or until completely smooth and creamy.
  5. Taste and adjust: If you want it sweeter, add a bit more sweetener. Too thick? Splash in more almond milk. Too thin? Add a couple more ice cubes or a bit more pumpkin.
  6. Serve immediately: Pour into a chilled glass. Top with a sprinkle of cinnamon or a dollop of whipped cream if you like.