In a medium saucepan, add the heavy cream, almond milk, pumpkin purée, powdered keto sweetener, pumpkin pie spice, and vanilla extract.

Place the saucepan over low heat. Whisk continuously until the mixture is smooth and heated through, about 3-5 minutes.

Keep the heat low, ensuring you do not bring the mixture to a boil.

Once everything is well-mixed, remove the saucepan from heat. Let your creamer cool slightly, just enough to handle it comfortably.

Transfer the warm creamer into a clean jar or container. Seal tightly and refrigerate it.

Optional: Serve with a sprinkle of cinnamon on top.