Delicious low-carb pumpkin syrup for all your Keto coffee adventures during the fall months.
To begin, heat the water and sweetener in a small saucepan over medium heat. Continuously stir the mixture until the sweetener/sugar dissolves. Now, add the pumpkin purée, pumpkin pie spice, vanilla extract and salt to the pan and continue to stir the mixture until all the ingredients are combined. Once the mixture reaches a slow simmer, remove it from the heat and set aside.
This is NOT mandatory, but you can if you want to. When the syrup has slightly cooled, you can filter it through a fine mesh strainer or cheesecloth to remove any grit from the spices. I personally don’t think this step is necessary, but after doing it myself, I figured some of you might prefer it this way.
Now, once the syrup is completely cooled, serve in your favorite coffee drinks. Or, store the syrup in a jar with an airtight lid and serve when needed. Syrup will keep in the fridge for about 2 weeks.
Keywords: keto pumpkin syrup, Starbucks pumpkin syrup, pumpkin syrup, low carb simple syrup