Keto Sweet Pumpkin Butter Coffee

This sweet BULLETPROOF® coffee recipe is prepared with a pumpkin syrup and a hearty helping of fats from unsalted butter. This fat-packed Keto coffee is guaranteed to keep you satiated between meals. Perfect served for breakfast or as a post-dinner treat.

What ingredients make up this Keto pumpkin butter coffee?

This sweet BULLETPROOF® coffee has a base of pumpkin purée combined with maple-flavored syrup, aromatic cinnamon, and almond milk. Once prepared the pumpkin syrup is blended with black coffee and creamy unsalted butter. We have chosen to go with a low-carb maple-flavored syrup in this recipe to complement the pumpkin, however, this will work just as well with any other low-carb sweetener of your choice. Be sure to adjust your macros to account for any changes.

Here are some tips for making this Keto butter coffee:

This is a versatile sweet BULLETPROOF® coffee recipe in that you can swap and substitute ingredients where required. Although we have used butter, you can use BULLETPROOF® Brain Octane Oil (MCT Oil) or coconut oil if preferred, or even a combination of fats. You may also swap the almond milk for another Keto-friendly plant-based milk if you prefer. As always, adjust macros as needed.

What kind of coffee should you use for this Keto coffee recipe?

You can either use freshly brewed coffee, instant coffee, or espresso. Either way, make sure it's strong because the pumpkin mixture will dilute it.

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

Net Carbs

4.9 g
Fiber

9.9 g
Total Carbs

33.3 g
Protein

0.9 g
Fats

17.9 g

245 cals

Quantity

Serving Size

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Butter, Unsalted

3 tablespoon
Organic Pumpkin Puree by Pacific

2 tablespoon
Black Coffee

2 cup
Maple Flavored Syrup by Lakanto

1 tablespoon
Cinnamon, Ground

1 teaspoon
Almond Milk

½ cup

Step 1

Add the pumpkin purée, maple-flavored syrup, cinnamon, and almond milk to a small saucepan. Stir well to combine over gentle heat. Warm through so that the mixture is hot but not boiling.
Step 2

Whilst the pumpkin mixture is heating through, divide 2 cups of strong black coffee between two large mugs. Divide the butter or your preferred fats between the two mugs. Stir well to combine, melting the butter.
Step 3

Divide the pumpkin syrup between the two mugs. Carefully use a handheld stick blender or a milk frother to combine, blending until the coffee is frothy. Alternatively, you may use a blender to mix if preferred. Serve immediately!