@pocketsnpeonies: I used my sugar-free pumpkin cheesecake syrup to make a creamy fall coffee treat. The syrup brings the sweetness, so there’s no need to add another sweetener. Ingredients • 1 can (13.5 oz) full-fat coconut milk • 3 tablespoons heavy cream • 3–4 tablespoons sugar-free pumpkin cheesecake syrup • ½ teaspoon pumpkin pie spice, optional • ½ teaspoon vanilla extract, optional Directions 1. Whisk the coconut milk and heavy cream in a small saucepan. Warm over medium-low heat until steaming, without boiling. 2. Remove from the heat. Whisk in 3 tablespoons of syrup, plus the spice and vanilla if using. Taste and add the fourth tablespoon of syrup if you’d like a stronger flavor. 3. Cool, pour into a covered jar, and refrigerate. Shake well before using. Prep: 5 minutes | Cook: 3 minutes | Makes: About 16–17 ounces Approximate macros per 2-tablespoon serving: 55 calories • 5g fat • 1g net carbs • less than 1g protein. These will vary with your coconut milk and syrup. Chef’s tip: Try it in hot coffee first—the pumpkin cheesecake flavor really comes through! Keep refrigerated and use within 4 days. #LowCarbCoffee #PumpkinCheesecake #HomemadeCreamer

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