Tag: recipes

High Protein Caramel Banana Fluffer Nutter Iced Coffee

Lisa Kidd

If you grew up loving Fluffer Nutter sandwiches or peanut butter and banana sandwiches, this recipe is going to bring back some memories.

I wanted to create a protein coffee that tasted indulgent while still fitting into a bariatric-friendly lifestyle. The result is my High Protein Caramel Banana Fluffer Nutter Iced Coffee—a creamy blend of coffee, banana, peanut butter, marshmallow, and caramel flavors with a protein boost.

This drink feels like something you’d order from a specialty coffee shop, but it’s easy to make at home and can help you meet your daily protein goals.

Why You’ll Love This Recipe

  • High in protein
  • Lower in sugar than traditional coffeehouse drinks
  • Quick and easy to make
  • Bariatric lifestyle friendly
  • Perfect for breakfast or an afternoon pick-me-up

Ingredients

  • 8 oz brewed coffee
  • 1 Monster Alani Protein Shake (or your favorite protein shake)
  • 1 banana
  • 2 tablespoons natural peanut butter, divided
  • Skinny Mixes Caramel Sauce
  • Skinny Mixes Marshmallow Sauce
  • Skinny Mixes Salted Caramel Syrup
  • Ice

Instructions

  1. Brew your coffee and allow it to cool.
  2. Blend the protein shake, banana, and 1 tablespoon peanut butter until smooth and creamy.
  3. Melt the remaining tablespoon of peanut butter.
  4. Drizzle melted peanut butter, caramel sauce, and marshmallow sauce around the inside of your glass.
  5. Fill the glass with ice.
  6. Add a drizzle of salted caramel syrup.
  7. Pour the blended protein mixture into the glass.
  8. Top with brewed coffee.
  9. Stir and enjoy!

Tips

  • Freeze your banana beforehand for an extra thick, frosty texture.
  • Use decaf coffee if you’re sensitive to caffeine.
  • Adjust the amount of syrup and sauce to fit your sweetness preferences.
  • Try different protein shake flavors for a fun twist.

Final Thoughts

One of the biggest challenges after bariatric surgery can be finding enjoyable ways to prioritize protein. This recipe proves you don’t have to sacrifice flavor to stay on track.

If you make this High Protein Caramel Banana Fluffer Nutter Iced Coffee, I’d love to hear what you think. Leave a comment on my YouTube video or tag me on social media and share your creation!

Happy sipping!

— Lisa
Bariatric Living with Lisa

Easy Aloha Pineapple Chicken & Rice Casserole

Lisa Kidd

If you are looking for an easy comfort food recipe with a tropical twist, this Aloha Pineapple Chicken & Rice Casserole is absolutely delicious! 🍍🌺

This recipe combines tender chicken, sweet pineapple, savory soy sauce, colorful vegetables, and rice into one simple baked casserole dish. It’s hearty, flavorful, and makes a great family dinner or meal prep recipe.

To make it more bariatric lifestyle friendly, I used a combination of jasmine rice and cauliflower rice. This helps lower the carbs while still keeping that comforting casserole texture.

Why You’ll Love This Recipe

  • Easy one-pan meal
  • Sweet & savory flavor combination
  • High in protein
  • Great for leftovers
  • Perfect for busy weeknights
  • Budget friendly

Ingredients

  • ½ cup brown sugar or brown sugar substitute
  • ½ cup low sodium soy sauce (I used a sweet soy sauce)
  • 2 teaspoon Adobo garlic powder
  • 1 cup low sodium chicken broth
  • 1½ cup uncooked instant white rice (I used ½ cup uncooked Jasmine rice and a frozen bag of Cauliflower Rice, microwaved)
  • 1 diced sweet onion
  • 1 red bell pepper chopped
  • 1 20 ounce can pineapple tidbits or chunks in juice, NOT drained
  • 1 lb. thin-sliced boneless skinless chicken breasts or chicken tenderloins, diced into bite-sized pieces

Instructions

  • Preheat oven to 425 degrees F. Spray a baking dish with cooking spray. I used a 13x 9 baking dish.
  • In a large bowl, whisk together brown sugar, soy sauce, garlic, and chicken broth.
  • Add uncooked rice, onion, bell pepper, pineapple and it’s juices and chicken. Cover the baking dish tightly with foil. Bake for 50 minutes. Once cooking is done, uncover and stir ingredients.
  • Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until chicken is cooked through and rice is tender.
  • Let stand 5 minutes before serving. 

The pineapple gives this casserole a sweet tropical flavor that pairs so well with the savory chicken and soy sauce!

Final Thoughts

This recipe is the perfect combination of comfort food and tropical flavor. It’s filling, protein-packed, and easy enough for busy weeknights.

If you try this recipe, let me know what you think!

Creamy Tortellini Soup with Fresh Garden Spinach

Lisa Kidd

There’s nothing better than harvesting fresh spinach from the garden and turning it into a warm, comforting homemade soup. In today’s Bariatric Living with Lisa recipe, I made a rich and creamy Tortellini Soup loaded with Italian sausage, vegetables, cheesy tortellini, and fresh garden spinach.

This recipe is hearty, flavorful, and incredibly easy to make in one pot. The fresh spinach adds beautiful color and freshness while the creamy broth and cheese tortellini make this meal feel extra cozy and satisfying.

One of my favorite parts of container gardening is being able to walk outside, harvest fresh ingredients, and immediately use them in recipes like this. It truly makes homemade meals taste even better!

Why You’ll Love This Recipe

  • Easy one-pot meal
  • Comfort food with fresh vegetables
  • Great way to use garden spinach
  • Creamy, rich, and satisfying
  • Perfect for meal prep or leftovers

Ingredients

1 pound ground Italian sausage, browned

1 onion, chopped

1 green bell pepper, chopped

1 8oz pack of sliced mushrooms

  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • ½ Tablespoon Adobo Seasoning
  • 1 tablespoon Italian seasoning
  • 2 teaspoon chicken bouillon powder 
  • 1/2 teaspoon salt
  • 4 cups chicken broth 
  • 1/4 cup cornstarch mixed and dissolved in 1/4 cup water
  • 36 ounces evaporated milk 
  • 12 ounce packet three cheese tortellini I used dried not fresh; choose any flavour you like
  • 5 cups fresh baby spinach
  • 1 cup milk, if needed

Instructions

  • Place the browned sausage, onion, carrots, celery, Adobo seasoning, Italian seasoning, chicken bouillon powder, salt, and broth in a Dutch oven. Cover and cook on Medium High until boiling and vegetables are tender.
  • Uncover and stir in the cornstarch mixture with the evaporated milk. Add the tortellini and the Spinach, mix well. Cover again and cook on Medium to Medium High heat until the soup has thickened, and the tortellini is soft and cooked through. You may need to add milk, a little bit at a time to thin out to your liking. Enjoy!

This soup is perfect for chilly evenings or anytime you want a comforting homemade meal without spending hours in the kitchen.

If you make this recipe, let me know how it turned out and what you’re growing in your garden this season!

Sugar-Free Mini Cinnamon Roll Cheesecakes (Bariatric Friendly)

Lisa Kidd

If you’re craving cinnamon rolls but want something portion-controlled and lower in sugar, these mini cinnamon roll cheesecakes are the perfect solution. They’re creamy, spiced just right, and finished with a swirl of sugar-free cream cheese icing to mimic a classic cinnamon roll.

The best part? They truly don’t taste sugar-free.

These are perfect for anyone living a bariatric lifestyle, watching sugar intake, or just wanting a lighter dessert that still feels indulgent.

Why You’ll Love This Recipe

  • Portion-controlled mini desserts
  • Lower in sugar
  • Rich, creamy texture
  • Classic cinnamon roll flavor
  • Crowd-pleasing and freezer-friendly

Flavor & Texture

The crust gives a buttery cinnamon crunch, followed by a smooth cheesecake center layered with brown sugar-style cinnamon filling. The icing on top brings everything together for that authentic cinnamon roll finish.

Bariatric Tips

  • Eat slowly and mind portions
  • Great for special occasions
  • Can be made ahead and refrigerated
  • Freeze extras for later treats

Ingredients

Crust

  • 3 oz Nutrail Cinnamon Pecan Keto Granola
  • 1 oz butter, melted

Cinnamon Brown Sugar Filling

  • 38 grams melted butter
  • 110 grams Splenda Magic Baker Brown Sugar
  • 19 grams all-purpose flour
  • ½ tablespoon cinnamon

Cheesecake Batter

  • 12 oz cream cheese, softened
  • ⅛ cup Splenda
  • ⅛ cup Splenda Magic Baker Brown Sugar
  • 2 eggs, scrambled before adding
  • 0.75 oz cornstarch
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2.7 fl oz heavy cream
  • Splash Jordan’s Skinny Mixes Butter Toffee Skinny Syrup (to taste)

Sugar-Free Cream Cheese Icing

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 1 teaspoon vanilla
  • 1¾ cups Swerve Confectioners Sugar

Instructions

Step 1: Prepare the Crust

  1. Preheat oven to 350°F.
  2. Add keto granola to a food processor and pulse until finely crushed.
  3. Add melted butter and blend until well combined.
  4. Divide evenly among 12 mini cheesecake cups and press firmly.
  5. Bake for 10 minutes, or until edges are lightly golden. Set aside to cool.

Step 2: Make the Cinnamon Filling

  1. In a bowl, combine melted butter, brown sugar substitute, flour, and cinnamon.
  2. Mix until fully combined.
  3. Set aside.

Step 3: Make the Cheesecake Batter

  1. In a blender or mixing bowl, combine:
    • cream cheese
    • Splenda
    • Splenda brown sugar substitute
    • cornstarch
    • cinnamon
    • vanilla
    • heavy cream
  2. Blend until smooth.
  3. Add scrambled eggs last and mix just until incorporated.
  4. Add a splash of Butter Toffee skinny syrup to taste.

Step 4: Assemble the Cheesecakes

  1. Before adding batter, place about ¾ of a cookie scoop of cinnamon filling on top of each crust.
  2. Use an ice cream scoop to evenly portion cheesecake batter into each cup.
  3. Sprinkle remaining cinnamon filling on top.

Step 5: Bake

  1. Place cheesecakes in a steam bath.
  2. Bake at 300°F for 20 minutes.
  3. Remove from oven and allow to cool completely.
  4. Refrigerate at least 2 hours to fully set.

Step 6: Make the Sugar-Free Cream Cheese Icing

  1. In a mixer, beat softened cream cheese and butter until smooth.
  2. Add vanilla and confectioners sweetener.
  3. Blend until fully combined and fluffy.

Step 7: Finish & Serve

  • Pipe or swirl cream cheese icing on top of each cheesecake to resemble a cinnamon roll.
  • Chill until ready to serve.

Final Thoughts

These mini cheesecakes are proof that you don’t have to give up dessert after bariatric surgery. You can still enjoy comforting flavors—just in smarter portions and with lower sugar.

If you make these, share them and tag Bariatric Living 101. I love seeing your creations! 💛

Ketovore Hawaiian Pizza (Carnivore Pork Crust)

Lisa Kidd

Ketovore Hawaiian Pizza with Carnivore Pork Crust

A Bariatric Living 101 Recipe

If you’re craving pizza while staying true to a bariatric-friendly, low-carb lifestyle, this Ketovore Hawaiian Pizza delivers all the comfort without the carb overload. 🍍🍕

This recipe is a twist on my Carnivore Philly Cheesesteak Pizza, but this version leans ketovore with classic Hawaiian flavors and a touch of sweetness — all built on a high-protein carnivore pork crust.

The crust is blended together in a food processor, creating a sturdy, flavorful base that holds toppings beautifully and reheats well for leftovers.

Carnivore Pork Crust Ingredients

  • 1 lb ground pork
  • 1 cup ground pork rinds
  • 1 egg
  • 3 Tablespoons cream cheese spread
  • ¼ cup grated parmesan cheese
  • Salt, to taste
  • Pepper, to taste
  • Garlic powder, to taste
  • Paprika, to taste
  • Dill, to taste

Ketovore Hawaiian Toppings

(All toppings are added to your liking)

  • Sweet Baby Ray’s No Sugar Added Barbecue Sauce
  • Chopped onion
  • Chopped green pepper
  • Black Forest ham, chopped
  • Pineapple chunks (drained, in its own juice — no heavy syrup)
  • Mozzarella cheese

Instructions

Step 1: Prepare the Crust

  1. Preheat oven to 425°F.
  2. Add all crust ingredients to a food processor.
  3. Blend until fully combined and a thick dough forms.

Step 2: Form & Bake

  1. Line a baking sheet or pizza pan with parchment paper.
  2. Press mixture evenly into a pizza shape.
  3. Bake for 25-30 minutes, or until fully cooked and lightly golden.
  4. Carefully drain any excess grease if needed.

Step 3: Add Toppings

  1. Spread Sweet Baby Ray’s No Sugar Added BBQ sauce over the crust.
  2. Add onion, green pepper, ham, and pineapple.
  3. Top with mozzarella cheese.

Step 4: Final Bake

  1. Return pizza to the oven and bake an additional 8–12 minutes, or until cheese is melted and bubbly.
  2. Let cool slightly, slice, and enjoy mindfully.

Bariatric Living Tips

  • Pineapple is optional and can be reduced for stricter keto
  • This pizza reheats beautifully in the air fryer
  • Crust can be pre-baked and frozen for meal prep

Carnivore Philly Cheesesteak Pizza (Ketovore Option)

Lisa Kidd

If you’ve been missing pizza while following a carnivore or keto lifestyle, this Carnivore Philly Cheesesteak Pizza is about to become a staple. It’s high-protein, low carb, and bariatric-friendly, with a rich beef crust, creamy cheese sauce, and classic Philly cheesesteak flavors.

I made mine ketovore-style with onions and green peppers, but if you’re strict carnivore, simply leave the vegetables off — it’s just as delicious.

Why You’ll Love This Recipe

  • Protein-forward and very filling
  • Low carb and blood-sugar friendly
  • Easy to customize for carnivore or ketovore
  • Bariatric-friendly with soft textures
  • Tastes like real pizza, not a substitute

Carnivore Philly Cheesesteak Pizza Recipe

1️⃣ Cheese Sauce

Ingredients:

  • 16 oz cottage cheese
  • 4 oz cream cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 Tablespoons melted butter
  • ½ cup heavy cream
  • Salt, pepper, and garlic powder to taste

Instructions:

  1. Add all ingredients to a food processor.
  2. Blend until completely smooth.
  3. Transfer the sauce to a saucepan on the stove.
  4. Heat over medium-low, stirring constantly, until melted and smooth.
  5. Set aside. (You will only use about ¼ of this sauce for the pizza.)

2️⃣ Gary’s Quick Steak

Ingredients:

  • Gary’s Quick Steak (large slab)
  • Olive oil
  • Wow seasoning packet (included with the steak)

Instructions:

  1. Drizzle a little olive oil into a skillet.
  2. Add the steak and the Wow seasoning.
  3. Cook until no longer pink, breaking it apart until shredded.
  4. Set aside.

3️⃣ Beef Crust

Ingredients:

  • 1 lb ground beef
  • 1 cup (about 2 oz) pork rinds, ground in food processor
  • 1 egg
  • 3 Tablespoons cream cheese spread
  • ¼ cup grated Parmesan cheese
  • Salt, pepper, and taco seasoning to taste

Instructions:

  1. Preheat oven to 425°F.
  2. Add all ingredients to a food processor.
  3. Blend until fully combined and the beef starts to ball up.
  4. Line a pizza pan with parchment paper.
  5. Spread the beef mixture evenly onto the pan, thinning it out to the edges.
    • (This recipe fits a 16-inch pizza pan.)
  6. Bake for approximately 30 minutes, or until cooked through and lightly browned on the edges.

4️⃣ Toppings (Ketovore Option)

  • 1 onion, sliced
  • 1 green bell pepper, sliced

(Omit for strict carnivore.)

5️⃣ Assemble the Pizza

  1. Remove the cooked beef crust from the oven.
  2. Spread about ¼ of the cheese sauce evenly over the crust.
  3. Layer with slices of provolone cheese.
  4. Add Gary’s Quick Steak, onions, and green peppers (if using).
  5. Top with shredded mozzarella cheese.
  6. Return to the oven and bake at 425°F until:
    • Cheese is melted and golden
    • Onions and peppers are tender

6️⃣ Serve & Enjoy

Slice, eat, and enjoy a pizza night that fits your lifestyle!

Tips for Bariatric & Carnivore Lifestyles

  • Eat slowly and stop at satisfaction — this is very filling
  • Save leftover cheese sauce for casseroles, bowls, or dipping
  • Reheats well in the oven or air fryer
  • Works great for meal prep

If you try this recipe, I’d love to hear how you made it — carnivore or ketovore!

Follow Bariatric Living for more high-protein, low-carb recipes made for real life.

Mini Sugar-Free Salted Caramel Pumpkin New York Style Cheesecakes

Lisa Kidd

The holidays are the perfect time for cozy flavors, and these Mini Sugar-Free Salted Caramel Pumpkin New York Style Cheesecakes check all the boxes. They’re rich, creamy, perfectly spiced, and finished with just the right touch of salted caramel — without all the sugar.

These mini cheesecakes are portion-controlled, bariatric-friendly, and ideal for holiday gatherings, dessert trays, or just a special treat at home.

Ingredients

Crust

  • 5 oz Nutrail Cinnamon Pecan Keto Granola
  • 1.25 oz butter, melted

Cheesecake Batter

  • 12 oz cream cheese, softened
  • ¼ cup Splenda
  • ¼ cup 100% pumpkin puree
  • 2 eggs, scrambled before adding
  • 0.75 oz cornstarch
  • 1½ teaspoons pumpkin pie spice
  • Dash of cinnamon
  • ½ teaspoon vanilla
  • 2.7 fl oz heavy cream
  • 1 splash Jordan’s Brown Sugar Cinnamon Skinny Syrup (to taste)
  • 1 splash Jordan’s Caramel Skinny Syrup (to taste)
  • Toppings
  • Salted caramel salt
  • Skinny Mixes caramel sauce

Instructions

💡 Affiliate Note: I use both Jordan’s Skinny Syrups and Skinny Mixes products in this recipe. If you’re shopping Skinny Mixes, you can save 10% on your first order with my code BARIATRICLIVING101 at checkout.

Step 1: Make the Crust

  1. Add the keto granola to a food processor and pulse until finely crushed.
  2. Add melted butter and blend until well combined.
  3. Divide evenly among 12 mini cheesecake cups and press firmly.
  4. Bake at 350°F for 12 minutes, or until the edges are lightly golden.

Step 2: Make the Cheesecake Batter

  1. In a blender or mixing bowl, combine cream cheese, Splenda, pumpkin puree, cornstarch, pumpkin pie spice, cinnamon, vanilla, and heavy cream.
  2. Blend until smooth.
  3. Add scrambled eggs last and blend just until incorporated.
  4. Add a splash of both skinny syrups to your desired sweetness.

Step 3: Bake

  1. Use an ice cream scoop to evenly portion batter into each crust.
  2. Place cheesecakes in a steam bath.
  3. Bake at 300°F for 20 minutes.

Step 4: Cool & Finish

  1. Remove from oven and immediately sprinkle salted caramel salt on top while warm.
  2. Let cool completely, then refrigerate for at least 2 hours to set.
  3. Drizzle with Skinny Mixes caramel sauce before serving.

These mini pumpkin cheesecakes are a must-have for the holiday season. They’re festive, flavorful, and a great way to enjoy dessert while staying mindful of sugar and portions.

If you try this recipe, let me know how it turns out — and don’t forget to check out more sugar-free and bariatric-friendly recipes here on Bariatric Living! 🧡

The Cheesiest Protein Omelet Ever (Bariatric-Friendly!)

Lisa Kidd

If there’s one thing I love, it’s starting my morning with something warm, cheesy, and full of protein. This simple omelet checks all the boxes — it’s fast, filling, and completely bariatric-friendly. Whether you’re fresh on your journey or years into maintenance, meals like this help keep you on track without feeling deprived.

Today I’m sharing the omelet I made in my latest video, and it’s honestly one of my favorite go-to breakfasts because it uses ingredients I always have on hand.

Ingredients

  • 1 pat of butter
  • 2 eggs
  • 1 spoonful of cottage cheese
  • 2 slices of ham, chopped
  • Shredded Colby Jack cheese
  • Shredded parmesan cheese

Instructions

  1. Heat a skillet over medium and add a pat of butter. Let it melt and coat the pan.
  2. In a small cup or bowl, crack in two eggs and add a spoonful of cottage cheese. Blend or whisk until well combined and creamy.
  3. Pour the egg mixture into your heated skillet.
  4. Add in the chopped ham.
  5. When the omelet is almost cooked through, sprinkle on some shredded Colby Jack cheese and allow it to melt.
  6. Fold the omelet, plate it, and finish with a sprinkle of shredded parmesan for that extra cheesy zing.

Why This Omelet Works for a Bariatric Lifestyle

After bariatric surgery, making sure each meal has a strong protein base is key — and eggs are one of the easiest ways to do that. Mixing in cottage cheese not only adds creaminess, but also boosts the protein even more. Ham brings saltiness and texture, and the cheeses add flavor satisfaction without needing huge amounts.

It’s a balanced breakfast that feels indulgent but supports your goals.

Serving Ideas

  • Add sautéed spinach or mushrooms for extra nutrients
  • Pair with fresh berries
  • Enjoy it on its own for a light, filling, low-carb meal

Final Thoughts

This cheesy omelet is a perfect reminder that bariatric-friendly food can still be delicious, comforting, and satisfying. If you try it, let me know how you customize yours!

Autumn Skillet Dinner

Lisa Kidd

There’s just something about fall that makes you crave warm, cozy meals — and this Autumn Skillet Dinner fits the season perfectly. It’s packed with flavorful smoked beef sausage, sweet roasted vegetables, caramelized onions, and a simple garlic-butter sauce that brings everything together.

This dish is hearty, colorful, comforting, and comes together with simple ingredients. You can enjoy it on its own or serve it over jasmine rice like I did.

⭐ Ingredients

  • 2 (10 oz) packages smoked beef sausage
  • 3 medium sweet potatoes, peeled and cubed
  • 1 large onion, sliced
  • 2 (12 oz) bags Brussels sprouts
  • 2 ½ teaspoons minced garlic
  • 4 oz butter
  • Extra Virgin Olive Oil
  • Salt, Pepper, and Paprika to taste

🍽️ Instructions

1. Prep & roast the veggies

Peel and cube the sweet potatoes. Add them to a baggie with a drizzle of olive oil, plus salt and pepper. Shake until coated, then spread on a parchment-lined baking sheet.

Microwave each bag of Brussels sprouts for about 30 seconds — just enough to soften slightly. Slice them in half, add to a baggie with olive oil, salt, and pepper, shake, and place on the same baking sheet.

Bake the sweet potatoes and Brussels sprouts at 400°F for 30–45 minutes, or until tender and slightly golden.

2. Brown the sausage

Slice the smoked beef sausage. Add a drizzle of olive oil to a skillet over medium to medium-high heat. Once hot, add the sausage and cook until browned. Remove and set aside.

3. Caramelize the onions

Add the sliced onion to the skillet with the drippings from the sausage. Add a little more olive oil if needed. Season with a pinch of salt and cook until caramelized. Remove and set aside.

4. Make the garlic butter sauce

Add the minced garlic to the skillet and stir until fragrant. Add the butter and let it melt, creating a buttery garlic sauce.

5. Combine everything

Once the roasted veggies are done, add them to the skillet along with the caramelized onions and browned sausage. Stir gently until everything is evenly coated in the butter sauce.

Season with salt, pepper, and paprika to taste.

6. Serve & enjoy

This dish is delicious on its own, but you can also serve it over jasmine rice for a heartier meal.

If you make this Autumn Skillet Dinner, be sure to tag me — I love seeing your recreations! 🍁

☕ Cozy Hot Pumpkin Spice Latte (Low Carb, Sugar-Free & Bariatric-Friendly)

Lisa Kidd

As soon as the air starts to cool and the leaves begin to change, I instantly crave all things pumpkin spice. 🍁 There’s just something about that warm, cozy flavor that feels like a hug in a mug! But if you’ve had bariatric surgery or are living a low-carb lifestyle, most traditional pumpkin spice lattes from coffee shops are loaded with sugar — and that’s a no-go for me.

So, I created my own version: a Hot Pumpkin Spice Latte that’s sugar-free, low-carb, and still gives you all the creamy, comforting fall vibes you love. The best part? It’s quick, easy, and totally customizable with your favorite Skinny Mixes flavors.

✨ Why You’ll Love This Recipe

  • ✅ Sugar-Free & Low Carb
  • ✅ Bariatric-Friendly
  • ✅ Warm, Cozy, and Creamy
  • ✅ Tastes like it came from a coffee shop — without the sugar crash!

🧡 Ingredients

  • 1/8 to 1/4 cup heavy cream
  • 1 tablespoon pumpkin purée (not pumpkin pie filling)
  • A splash of Jordan’s Pumpkin Spice Skinny Syrup
  • A splash of Jordan’s White Chocolate Mocha Skinny Syrup
  • A couple dashes of pumpkin pie spice
  • Pumpkin spice coffee (brewed hot)
  • Optional toppings:
    • Salted Caramel Salt
    • Jordan’s Skinny Mixes Caramel Sauce
    • Ground cinnamon

👩‍🍳 Directions

  1. In a small pot, pour your heavy cream over medium heat.
  2. Add pumpkin purée, Pumpkin Spice Skinny Syrup, White Chocolate Mocha Skinny Syrup, and a couple dashes of pumpkin pie spice.
  3. Stir well as the mixture heats up — you’ll start to see tiny bubbles forming around the edges. That’s your cue it’s ready!
  4. Pour the mixture into your favorite mug and froth it up.
  5. Add your hot pumpkin spice coffee and give it a gentle stir.
  6. Garnish with a sprinkle of Salted Caramel Salt, a drizzle of Caramel Sauce, and a dash or two of cinnamon.
  7. Sip, relax, and enjoy your cozy fall moment! ☕

💡 Tips

  • You can swap the heavy cream for unsweetened almond milk or half-and-half if you prefer it lighter.
  • Try other Skinny Mixes flavors like Butter Toffee or Vanilla Caramel Crème for fun twists.
  • Want extra protein? Add a scoop of unflavored or vanilla protein powder and blend until smooth.

🧁 About Bariatric Living

Hi, I’m Lisa — a Pastry Chef turned Digital Creator who’s transformed her love of baking into a bariatric-friendly lifestyle. Through Bariatric Living, I share protein-forward, low-carb recipes that prove healthy eating doesn’t have to mean giving up your favorites.

If you’re looking to make delicious, sugar-free versions of the foods and drinks you love, you’re in the right place. 💛

✨ Use my code BARIATRICLIVING101 for 10% off your first Skinny Mixes order: https://www.skinnymixes.com/?rfsn=8883966.89cdda&utm_source=refersion&utm_medium=affiliate&utm_campaign=8883966.89cdda

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