Keto Pumpkin Spice Latte
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Learn how to make the perfect keto pumpkin spice latte, with or without an espresso machine. With only 1 gram of net carbs, it’s perfect warm or over ice.
Ask anyone who knows me, and they’ll confirm I have quite the Starbucks addiction. When I’m watching my carbs, nothing pleases me more than giving my usual order keto makeovers.
This time, I’m making the Starbucks pumpkin spice latte using keto-friendly ingredients. The results are as decadent and flavorful as the original, just with fewer carbs and fewer excess calories. Also, the price. After spending years on $7 lattes, making them at home was the obvious next step.
The trick to making the perfect sugar free PSL is using equal parts pumpkin and liquid sweetener- not granulated. Even a teaspoon more pumpkin makes the drink overpowering and loses the latte balance.
Table of Contents
Why I love this recipe
- It’s PSL season year-round. You’ll be the only one in your friend group sipping on pumpkin spice lattes mid-summer.
- Perfect hot or iced. I like it hot, personally, but it’s just as easy to serve over ice.
- Deceptively healthy. There are only 2 grams of carbs in this latte and zero grams of sugar, compared to Starbucks, which has 52 grams of carbs and 50 grams of sugar. Plus, you can easily make this latte dairy-free or caffeine-free.
★★★★★ REVIEW
“This is so good; I actually used regular simple syrup I made up real quick and doubled the pumpkin ’cause I roll like that ( not Keto, I know). I used macadamia nut milk. I love it when pumpkin spice also has actual pumpkin in it, so this is perfect!.” – Mindi
Key Ingredients
Here’s what goes into a sugar free pumpkin spice latte, along with my kitchen notes. Full measurements are in the recipe card below.
- Pumpkin puree. Make sure to use 100% unsweetened pumpkin puree and not pumpkin pie filling, which is loaded with sugar and flavorings. Save yourself a few bucks and homemade pumpkin puree. Mix the pumpkin puree and the spices together first before adding the liquid- Melissa in the comments discovered this eliminates clumping without needing an immersion blender.
- Pumpkin pie spice mix. A mixture of cinnamon, nutmeg, ginger, allspice, and cloves.
- Keto maple syrup OR simple syrup. If you’re not strictly keto, use regular maple syrup. Otherwise, buy sugar-free syrup or make my homemade keto maple syrup.
- Milk. I used unsweetened almond milk for the fewest carbs, but coconut milk or any type of low carb milk works.
- Espresso OR brewed coffee. Use a shot of espresso for the authentic ‘Starbucks’ style or freshly brewed black coffee. Like any coffee beverage, you can use caffeine-free varieties if you like.
- Whipped cream. I always add keto whipped cream– skipping makes the latte feels incomplete, and my partner agrees.
How to make a low carb pumpkin spice latte
Step 1- Simmer. In a small saucepan over medium heat, add all of the ingredients except coffee and whipped cream. Whisk until it begins to simmer, then remove it from the heat.
Step 2- Add coffee. Whisk in the coffee, then pour it into mugs or glasses. Add whipped cream and serve.
Arman’s recipe tips
- Use an immersion blender. While optional, using an immersion blender helps guarantee no clumps of spices get left behind. Or use Melissa’s trick from the comments- mix the pumpkin puree and spices together with a spatula against the side of the pan before adding the liquid. No blender needed.
- If you’re making an iced latte, pour it over coffee ice cubes. That way, the coffee flavor doesn’t get diluted as it melts.
- Make it a frappe. Add your latte to a blender with ice cubes and blend until it reaches your desired consistency.
- Taste as you go. Give it a taste as it’s simmering, and add keto-friendly sweetener or spices as needed. I usually add extra cinnamon.
Variations
- Make it creamier. Use heavy cream or canned coconut cream.
- Make it bulletproof. Add a little MCT oil or grass-fed butter.
- Froth some milk. When I’m feeling extra fancy, I’ll warm some milk on the side, use a milk frother to froth it, and then pour it on top instead of whipped cream.
- Enhance the flavor. If you like your coffee a bit sweeter, I suggest adding one teaspoon of vanilla extract or stevia.
Storage instructions
To store/make ahead: Any leftover or prepared latte mixture should be stored in an airtight container in the refrigerator for up to two weeks.
To reheat: Microwave in 30-second intervals or in a small saucepan until simmering. You can also skip the reheating and enjoy it straight from the refrigerator.
Keto Pumpkin Spice Latte
Ingredients
- 1/4 cup pumpkin puree
- 1/4 cup keto maple syrup
- 1 1/2 cups milk of choice
- 1 teaspoon pumpkin pie spice * See notes
- 3-4 shots espresso or strong brewed coffee ** See notes
- 1 serving keto whipped cream
Instructions
- In a small saucepan, add the pumpkin puree, keto syrup, milk, and pumpkin pie spice and place over medium heat. Whisk together and once it begins to simmer, remove from the heat.
- Whisk in the prepared coffee and transfer it into mugs or glasses. Add whipped cream and serve immediately.
Notes
Nutrition
More keto-friendly coffee recipes
- Keto coffee creamer– I make a big batch on Sundays, and it lasts all week in the fridge.
- Keto coffee– I used to drink this every morning when I was keto, and I still make it to this day.
- Whipped coffee-The viral Dalgona coffee trend, but without the sugar.
- Keto frappuccino– My Starbucks copycat that costs a fraction of the price and takes two minutes.
- Or any of my keto Starbucks drinks– The full collection of copycat recipes I’ve developed over the years.
After making this a couple times, I started mixing the pumpkin puree and the pumpkin spices together first. I kind of press them together with a spatula against the side of the pan until they are fully combined before adding everything else. No more clumpy spices or having to use the immersion blender!
I’ve also been adding the vanilla extract and a little extra keto syrup. Today I’m going to try using heavy cream and water in place of the milk. Fingers crossed!
This recipe has been a keto lifesaver! After years of using your keto recipes, I knew it would be. Thank you for sharing!
Some great tips and thank you for the kind words! So glad to be of help 🙂
This is so good, I actually used regular simple syrup I made up real quick and double the pumpkin cause I roll like that ( not Keto, I know) I used macadamia nut milk. I love when pumpkin spice also has actual pumpkin in it, so this is perfect!
I love your recipes! Can’t wait to try this one!
Just a quick note: in your note for a pumpkin pie spice substitute you listed ginger twice.
Thanks for letting me know!