• Pumpkin Spice Sauce

    Creamy Pumpkin Spice Drizzle with Warm Autumn Flavors

    Ingredients:

    1 cup pumpkin purée (not pumpkin pie filling)

    1/2 cup brown sugar

    1/2 cup water

    1/4 cup maple syrup

    1 teaspoon ground cinnamon

    1/2 teaspoon ground nutmeg

    1/4 teaspoon ground ginger

    1/4 teaspoon ground cloves

    1/2 teaspoon vanilla extract

    Pinch of salt

    1/2 cup heavy cream (optional for a creamier finish)

    Directions:

    In a small saucepan, combine pumpkin purée, brown sugar, water, and maple syrup. Whisk together over medium heat.

    Add cinnamon, nutmeg, ginger, cloves, and a pinch of salt. Stir well to combine.

    Simmer on low for 5–7 minutes, stirring occasionally until slightly thickened.

    Stir in vanilla extract and heavy cream (if using) and cook for another 1–2 minutes.

    Remove from heat and let cool slightly before using.

    Serve warm or store in an airtight container in the fridge for up to 1 week. Reheat gently before serving.

    Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes

    Kcal: 130 kcal per 2 tbsp serving | Servings: 8 servings

    #pumpkinspice #fallflavors #homemadesauce #pumpkinseason #autumnrecipe #coffeeaddict #coffeesyrup #fallinajar #maplesyrupmagic #pumpkinpurée #spicedrizzle #creamyspice #sweetandspicy #latteflavor #pancaketopping #wafflesauce #autumncomfort #pumpkincraze #cozyrecipes #flavorfulfall

    Nothing says fall like this homemade Pumpkin Spice Sauce! Rich, cozy, and perfect for lattes, pancakes, or drizzling over ice cream.
    Pumpkin Spice Sauce Creamy Pumpkin Spice Drizzle with Warm Autumn Flavors Ingredients: 1 cup pumpkin purée (not pumpkin pie filling) 1/2 cup brown sugar 1/2 cup water 1/4 cup maple syrup 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon vanilla extract Pinch of salt 1/2 cup heavy cream (optional for a creamier finish) Directions: In a small saucepan, combine pumpkin purée, brown sugar, water, and maple syrup. Whisk together over medium heat. Add cinnamon, nutmeg, ginger, cloves, and a pinch of salt. Stir well to combine. Simmer on low for 5–7 minutes, stirring occasionally until slightly thickened. Stir in vanilla extract and heavy cream (if using) and cook for another 1–2 minutes. Remove from heat and let cool slightly before using. Serve warm or store in an airtight container in the fridge for up to 1 week. Reheat gently before serving. Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes Kcal: 130 kcal per 2 tbsp serving | Servings: 8 servings #pumpkinspice #fallflavors #homemadesauce #pumpkinseason #autumnrecipe #coffeeaddict #coffeesyrup #fallinajar #maplesyrupmagic #pumpkinpurée #spicedrizzle #creamyspice #sweetandspicy #latteflavor #pancaketopping #wafflesauce #autumncomfort #pumpkincraze #cozyrecipes #flavorfulfall Nothing says fall like this homemade Pumpkin Spice Sauce! Rich, cozy, and perfect for lattes, pancakes, or drizzling over ice cream.
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  • Looking for a deliciously rich dessert that fits your keto lifestyle? This Keto Coffee Cheesecake is creamy, decadent, and oh-so-easy to make!

    Ingredients:
    - 1 cup almond flour
    - 1/4 cup unsweetened cocoa powder
    - 1/2 cup butter, melted
    - 1/4 cup erythritol (or your favorite sweetener)
    - 2 cups cream cheese, softened
    - 1/2 cup sour cream
    - 3/4 cup brewed coffee, cooled
    - 3 large eggs
    - 1 tablespoon vanilla extract
    - 1/4 teaspoon salt

    Directions:
    1. Start by preheating your oven to 325°F (160°C). Don’t forget to grease a 9-inch springform pan; we want our cheesecake to come out easily!
    2. In a mixing bowl, combine the almond flour, cocoa powder, melted butter, and erythritol. Mix until fully combined, then press this chocolatey goodness into the bottom of your pan to form a crust.
    3. In a separate large bowl, beat together the cream cheese, sour cream, cooled brewed coffee, eggs, vanilla extract, and salt. Mix until you have a smooth and creamy filling.
    4. Pour your luscious cheesecake filling over the crust in the springform pan, making sure it’s evenly distributed.
    5. Bake in the preheated oven for 45-55 minutes. You’ll know it’s ready when the center is set and the edges are just slightly puffed.
    6. Once baked, let the cheesecake cool at room temperature before refrigerating it for at least 4 hours or overnight. Patience is key here!
    7. When you’re ready to indulge, slice the cheesecake and serve it chilled. Enjoy!

    Nutritional Values (per serving):
    - Serving Size: 1 slice (1/12 of the cheesecake)
    - Calories: 305
    - Fat: 29g
    - Protein: 7g
    - Total Carbohydrates: 5g
    - Fiber: 2g
    - Net Carbohydrates: 3g

    Ready to treat yourself? This Keto Coffee Cheesecake is the dream! #KetoDessert #CheesecakeLovers #LowCarb #CoffeeAddict #HealthyIndulgence
    Looking for a deliciously rich dessert that fits your keto lifestyle? This Keto Coffee Cheesecake is creamy, decadent, and oh-so-easy to make! ☕🍫✨ Ingredients: - 1 cup almond flour - 1/4 cup unsweetened cocoa powder - 1/2 cup butter, melted - 1/4 cup erythritol (or your favorite sweetener) - 2 cups cream cheese, softened - 1/2 cup sour cream - 3/4 cup brewed coffee, cooled - 3 large eggs - 1 tablespoon vanilla extract - 1/4 teaspoon salt Directions: 1. Start by preheating your oven to 325°F (160°C). Don’t forget to grease a 9-inch springform pan; we want our cheesecake to come out easily! 2. In a mixing bowl, combine the almond flour, cocoa powder, melted butter, and erythritol. Mix until fully combined, then press this chocolatey goodness into the bottom of your pan to form a crust. 3. In a separate large bowl, beat together the cream cheese, sour cream, cooled brewed coffee, eggs, vanilla extract, and salt. Mix until you have a smooth and creamy filling. 4. Pour your luscious cheesecake filling over the crust in the springform pan, making sure it’s evenly distributed. 5. Bake in the preheated oven for 45-55 minutes. You’ll know it’s ready when the center is set and the edges are just slightly puffed. 6. Once baked, let the cheesecake cool at room temperature before refrigerating it for at least 4 hours or overnight. Patience is key here! 7. When you’re ready to indulge, slice the cheesecake and serve it chilled. Enjoy! Nutritional Values (per serving): - Serving Size: 1 slice (1/12 of the cheesecake) - Calories: 305 - Fat: 29g - Protein: 7g - Total Carbohydrates: 5g - Fiber: 2g - Net Carbohydrates: 3g Ready to treat yourself? This Keto Coffee Cheesecake is the dream! 💖☁️ #KetoDessert #CheesecakeLovers #LowCarb #CoffeeAddict #HealthyIndulgence
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