Boil 2 cups of water. Add 2 T butter, 2 T canned pumpkin, plus salt, spices, and sweetener of choice to taste. I used cinnamon, cloves, allspice and nutmeg.
Separate 2 eggs. Whip the egg whites and let them cook in the hot water.
Transfer all to a blender, and add the yolks plus a scoop of MCT oil powder (or dairy of your choice if you are good with it).
Keto friendly at 432 calories; 84% fat, with 13 grams protein, and less than 2.7 grams net carbs.
Pumpkin breakfast "latte" without coffee
Joan_Hulvey
(Joan Hulvey)
#1