A creamy sugar-free maple pecan holiday coffee made with toasted pecans, butter, heavy cream, and warm spices.
Toasted Pecan Base
- 2 tablespoons chopped pecans
- 1 tablespoon butter
- 2 tablespoons sugar-free maple syrup
Coffee
- 1 cup hot brewed coffee
- 1/4 cup heavy cream
- 1 tablespoon sugar-free maple syrup
- 1/4 teaspoon cinnamon
- Pinch nutmeg
Topping
- 2 tablespoons sugar-free whipped topping
- Extra chopped pecans
- Small drizzle sugar-free maple syrup
Heat chopped pecans and butter in a small pan over low heat until lightly toasted.
Stir in 2 tablespoons sugar-free maple syrup and warm through.
Brew 1 cup hot coffee and pour into a mug.
Add heavy cream, 1 tablespoon maple syrup, cinnamon, and nutmeg. Stir well.
Spoon some toasted pecans with maple butter into the coffee and mix.
Top with sugar-free whipped topping, more chopped pecans, and a small drizzle of maple syrup.