Keto Pumpkin Spice Latte
Learn how to make the perfect keto pumpkin spice latte recipe with OR without an espresso machine. With only 2 grams of net carbs, it’s perfect warm or over ice!
Servings 4 servings
Calories 22kcal
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
* If you don't have pumpkin pie spice, combine 1/2 teaspoon cinnamon, 1/8 teaspoon ginger, 1/8 teaspoon of ginger, and a pinch of cloves.
** If you use strong brewed coffee, use 2 cups.
TO STORE: Leftover or make ahead pumpkin spice latte should be stored in the refrigerator, covered, for up to 2 weeks.
TO REHEAT: Microwave in 30-second spurts or reheat in a small saucepan until it begins to simmer. You can skip the reheating and enjoy it straight from the refrigerator.
Nutrition
Serving: 1serving | Calories: 22kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Sodium: 126mg | Potassium: 61mg | Fiber: 1g | Vitamin A: 2384IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 1mg | NET CARBS: 1g