Pour the Unsweetened Coconut Milk into a microwave safe bowl or 32 ounce mason jar and warm the coconut milk at power level 5 for 1 to 2 minutes until the mixture will stir back together.
Add Pumpkin Pie Spice, BochaSweet, MCT Oil, Vanilla Extract, Pumpkin Puree and stevia drops.
Blend together using a whisk or an immersion blender until thoroughly combined.
Keep in the fridge in a tightly sealed container. This will keep up to two weeks in the refrigerator.
This recipe for dairy-free pumpkin spice coffee creamer yields approximately 2 1/4 cups or 36 Tablespoons. * *Nutrition facts provided as estimates only. We use erythritol for the sweetener for consistency purposes when calculating nutrition facts with the exception of stevia which is calculated as such. The nutrition facts for our Dairy Free Pumpkin Spice Keto Coffee Creamer were calculated using Cronometer. All of our recipes are available in Cronometer if you are a Gold member and friend request me at email@example.com through Cronometer. Click here to save 10% off of Cronometer Gold or try it out with a free account.