Pumpkin Eggnog Blizzard: THM Fuel-Pull Low-Carb

Sharing is caring!

Holiday eggnog without the guilt: Pumpkin Eggnog Blizzard! High-protein, sugar-free, keto/low-carb, and even THM Fuel-Pull! 🙌

I’m officially adding a new flavor to my popular line of THM Fuel-Pull Blizzards: Pumpkin Eggnog Blizzard! Just in time for the holidays! It’s rich, thick, and creamy without the excess fat, carbs or calories! And, in fact, it’s so thick and creamy that you have to eat it with a spoon like ice cream or soft-serve! You can even throw in some Fuel-Pull Gingerbread Cookie bits! 😋

WHAT’S A BLIZZARD?

This recipe is basically an instant ice cream/soft-serve that you make in your blender! I have several other flavors, too – like Cookies and Cream, Strawberry Cheesecake, Pumpkin Spice Latte Chip, Mocha Chip, PB Cup, and Mint Chip! It reminds me of the DQ Blizzards I loved as a kid, but is actually healthy and can be enjoyed in any THM fuel type (except Deep S). It’s amazingly thick, creamy and satisfying, but without the sugar, fat or carbs. And high-protein, to boot! In fact, this Blizzard is over 23g protein (and over 30g with the cookie bits)! And, with a serving of veggies in it (pumpkin and optional okra), it’s a whole meal in itself!

For an even more special treat, add some Fuel-Pull Gingerbread Cookie bits!

While it’s delicious on its own, it’s even better with some Fuel-Pull Gingerbread Cookie bits mixed in! 😋 Here’s how I make them!

How to make the Pumpkin Eggnog Blizzard

To help make this Blizzard thick and creamy (without the cream!) we add low-fat cottage cheese, liquid pasteurized egg whites (NOT raw egg whites), whey protein isolate, and gelatin.

However, gelatin must be “bloomed” before adding to the Blizzard. To do this, I take 2 ramekins and pour 1 TBS of unsweetened almond milk into each one. Then I take 1 heaping teaspoon of powdered gelatin and stir it into one of the ramekins of almond milk. I allow it to “bloom” while I prep my blender ingredients.

I then put all my blender ingredients into my blender, saving the glucomannan to add later. But don’t turn the blender on yet.

By now the gelatin should be “bloomed”. I then heat my other ramekin of almond milk (one without gelatin) for about 20 seconds in the microwave. Then I pour the hot almond milk into the gelatin mixture. Stir until there are no clumps.

Now we’re ready to blend!

Start blending the blender ingredients. While the blender is still running, pour in the gelatin/almond milk mixture. When everything is smooth, add the glucomannan and blend for about another 30 seconds.

Now add your ice. The Blizzard will get very thick (think soft-serve) – which we want! – so you may need to carefully stir things around a little (but don’t touch the blades!) to help break down all the ice. I make my Blizzards with a super old blender so no fancy blenders needed! I know mine is ready when the tone of my blender becomes lower in pitch.

Then it is time to taste test and adjust flavorings/sweetness if needed. Own it!

Finally, you can crumble up some Fuel-Pull Gingerbread Cookies in and blend for a few more seconds. You can add up to 2 cookies and still be within THM:FP limits.

Then pour/scoop-out and enjoy! I like to crumble some of my cookie bits on top and give a little sprinkle of ground nutmeg. 😋

Another yummy, crunchy topping/stir-in option: Fuel-Pull Graham Cracker crumbs! 😋

FOR AN EVEN CREAMIER BLIZZARD, ADD GELATIN!

I recently discovered that gelatin makes these blizzards even creamier (and doesn’t add any fat or carbs)! To prepare the gelatin, take a small ramekin or cup and pour-in 2 TBS of unsweetened almond milk. Slowly whisk-in 1-2 tsp of powdered gelatin (I use 1 tsp Great Lakes gelatin for a half-recipe). Allow to “bloom” for a few minutes. Then take another ramekin/cup and put the other 2 TBS of unsweetened almond milk in it and put in the microwave for about 30 seconds. Then pour hot almond milk into the gelatin mixture to “melt” it. Stir until there are no lumps.

To add to the blizzard, first blend the other ingredients (except ice and glucomannan) and then, with blender on, pour in the gelatin mixture. Then add glucomannan and then ice and so on, as recipe dictates.

Pumpkin Eggnog Blizzard THM Fuel-Pull

Recipe by blissfullypreparedCourse: THM Fuel Pull, Snack, DessertCuisine: AmericanDifficulty: Easy

Servings

1

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

140

kcal

Holiday eggnog without the guilt: Pumpkin Eggnog Blizzard! High-protein, sugar-free, keto/low-carb, and even THM Fuel-Pull! 🙌

Ingredients

• Gelatin mixture:

• 2 TBS unsweetened almond milk, divided

• 1 tsp (heaping) powdered gelatin

• Blender ingredients:

• 1/4 cup cottage cheese (I use Daisy 2%)

• 1/4 cup frozen okra, optional (I just like to sneak in okra wherever I can 😉)

• 2 TBS pumpkin puree (NOT pumpkin pie filling!)

• 2 TBS pasteurized liquid egg whites*

• 2-3 TBS sugar-free maple syrup, optional or to taste (I make my own with this)

• 2 TBS sweetener* (I use Lakanto Golden), or to taste

• 2 TBS whey protein isolate or collagen (will be thicker and creamier with whey, though)

• 1/2 tsp ground cinnamon

• 1/4 – 1/2 tsp ground nutmeg (to taste)

• 1/4 tsp sea salt

• 1/8 tsp ground cloves, optional

• 1/2 tsp vanilla extract

• 1/4 tsp rum extract, optional or to taste

• 1/8 tsp butter extract, optional

• Liquid/powdered stevia to taste (I use 6 drops)

• 1/2 tsp glucomannan (added last while blender is running to prevent clumping)

• Then add:

• 1 – 1.5 cups ice until of desired consistency (think soft-serve)

• And finally:

• Optional Fuel-Pull Gingerbread Cookie bits (up to 2 cookies worth to keep as a FP)

Directions

• First, “bloom” the gelatin. To do this, take 2 ramekins and pour 1 TBS of unsweetened almond milk into each one. Then stir-in a heaping teaspoon of powdered gelatin into one of the ramekins of almond milk. Let it “bloom” while you prep the other blender ingredients.
• Measure the blender ingredients into the blender.
• Now put the other ramekin (one without the gelatin) of almond milk in the microwave for about 20 seconds. Pour hot almond milk into the gelatin mixture and stir until gelatin clumps dissolve.
• Turn on blender and pour in gelatin/almond milk mixture. Blend until smooth. While blender is still running, add glucomannan and blend for about 30 more seconds.
• Add ice and blend until you reach desired consistency. It will be very thick (which we want!) so you may need to carefully help stir things around some (but don’t get close to the blades!). I know mine is ready when the tone of the blender changes and becomes lower.
• Now taste test and adjust flavors/sweetness if needed.
• If adding optional Fuel-Pull Gingerbread Cookie bits, turn blender back on and crumble up to 2 cookies into the Blizzard and blend for a few seconds.
• Then scoop out/pour and enjoy! Top with some of the cookie bits and/or ground nutmeg. This is best eaten right away since it’s mostly made of ice, but leftovers can be placed in fridge/freezer (the gelatin helps keep it thick) for a bit, too!

Notes

• If any ingredients appear to have a line through them, just click to side of ingredient (or on another ingredient) and the line should disappear. It’s a feature of the recipe plugin that allows people to cross off ingredients as they add them to a recipe. Also, the print feature of this plugin is a little wonky so always check over recipe print-outs to make sure all ingredients are included and correct. Another option is to copy and paste the recipe text and print through a different program.
• The macro breakdown is roughly 140 calories, 5.5g net carbs, 1.6g fat, and 23.3g protein. With 2 FP Gingerbread Cookies added, it’s approximately 216 calories, 9.8g net carbs, 3.9g fat, and 30.8g protein.
• I do not recommend using raw egg whites; only use pasteurized liquid egg whites. Most liquid egg whites sold in stores is pasteurized (but check the label). Raw egg whites can contain pathogens and also contain something called Avidin (which can lead to biotin deficiency). But pasteurized egg whites are safe to use right out of the carton and help make this Blizzard thick and creamy (and high protein). For more info, read this.
• For dairy-free, sub collagen (can use 2 TBS for more creaminess), add the optional gelatin, and omit the cottage cheese. Could possibly be made egg-free, as well (just sub more almond milk).
• If using a different sweetener, check out this sweetener conversion chart.

You might also like: