This Keto Pumpkin Spice Latte Recipe is made with real pumpkin puree and is just as delicious as a regular pumpkin spice latte without all the added sugar. Skip the coffee shop, and make this delicious keto drink at home in 5-minutes or less!
Note: This recipe was originally published in November 2020, but has been improved and re-photographed. We hope you enjoy the new look!
This yummy homemade pumpkin spice latte is perfect for the fall season. It's bursting with pumpkin flavor, but this homemade version has only 4 grams of net carbs! Compare that to a Starbucks PSL that has over 50 grams of sugar and 52 grams of carbs in a grande (16-ounce) size!
You may also like this protein coffee recipe!
❤️Why we love this recipe
- Perfect for pumpkin season - Love pumpkin season? So do we! This drink is full of your favorite fall spices, and real pumpkin puree.
- Simple ingredients - Made with pantry staples, you can find anything you don't already have on hand in nearly any grocery store.
- Quick and easy recipe - This recipe is made on the stovetop in 5 minutes or less. What's not to love?
- Healthier for you - The lower sugar content in this recipe compared to other recipes makes it better-for-you, while still being delicious and craveworthy!
- Can be made dairy free and vegan - With a few simple swaps, this recipe can be made dairy-free and vegan-friendly!
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Milk of choice - Nut milks will be your best bet here, as they have the lowest amount of carbs. Unsweetened almond milk or coconut milk are our top choices.
- Heavy cream - For creaminess. Optional, but recommended!
- Grass-fed butter - Optional, but adds a luscious flavor to the drink, as well as adds healthy fats to make this drink more filling.
- Vanilla extract
- Pumpkin pie spice - Homemade or store bought.
- Pumpkin puree - NOT pumpkin pie filling, just pure pumpkin puree with no additives.
- Espresso or strong brewed coffee
- Kosher salt
- Keto-friendly sweetener - Use your favorite sweetener, to taste. We love Swerve confectioners (affiliate link).
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & variations
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Lower calorie - Omit the grass-fed butter and heavy whipping cream.
- Dairy free or vegan - Swap heavy cream for coconut cream, and the optional grass-fed butter for MCT oil.
- No espresso machine? No problem. Use strong-brewed hot coffee instead of espresso.
- Maple pumpkin spice latte - Sweeten to taste with your favorite sugar free maple syrup (affiliate link).
- Salted caramel pumpkin spice latte - Instead of sweetener, sweeten with our homemade salted keto caramel sauce!
- Paleo - Omit the butter, and swap heavy whipping cream for coconut cream. Sweeten with maple syrup or coconut sugar instead of erythritol.
- Blended - If desired, you can use an immersion blender or regular blender to blend the mixture completely smooth. We found the mixture to be quite smooth, with no need for blending.
- Pull the espresso shots.
- Measure out all ingredients.
Add pumpkin puree, sweetener, salt, pumpkin pie spice, and optional butter to a small saucepan. (Image 1) Over medium heat, cook the mixture stirring often, until lightly bubbling and the sweetener has dissolved, about 2 minutes. (Image 2)
Lower the heat to medium-low, then add in the nut milk. (Image 3) Whisk to combine, then add in the heavy cream. Simmer for about 1 minute to warm the milks. Do not allow the mixture to boil. (Image 4)
Remove from the heat, then stir in vanilla extract, (Image 5) followed by the espresso. (Image 6)
Whisk to combine, then pour into mugs. (Image 7)
Garnish with sugar free whipped cream and pumpkin spice. Enjoy!
✨Tips & tricks
- Sweeten to taste. If using something other than powdered sweetener, you may want to start with less, as powdered sweeteners weigh less than granular by volume.
- Don't allow mixture to boil at all, or the milk will curdle.
Need supplies? Shop our Amazon store! Stock your pantry, and find all of our favorite kitchen tools! A Full Living LLC earns a small commission through purchases on our storefront to help support this site.
💭Frequently Asked Questions
This drink is best enjoyed right away, and we don't recommend making it in advance. However, if you need to save it, store it in an airtight container in the fridge for up to 3 days. Do not freeze.
Pumpkin pie spice is easy to make at home with just a few spices! You can also buy it easily at almost any store in the fall season.
To make your own pumpkin pie spice combine:
4 tablespoons of ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground nutmeg
2 teaspoons ground allspice
2 teaspoons ground cloves
& about ¼ teaspoon ground cardamom (if you want, we love cardamom!)
As always, adjust spices to taste. This is a large batch and makes about 8 tablespoons of spice mix. Store for use in other recipes!
More Recipes To Consider
Did you try this recipe? Make sure to leave a 5-star review below! 🌟 This helps other readers find our recipes and encourages them to try them. Also, be sure to leave a comment with your experience. Follow along, and tag @AFullLiving on Instagram with your photos!
Keto Pumpkin Spice Latte
- small saucepan
- 60 grams pure pumpkin puree
- 2 tablespoons unsalted butter (optional)
- 36 grams powdered erythritol (4 tablespoons. You can use any sweetener of your choice, to taste.)
- 1.5 teaspoons pumpkin pie spice (or to taste)
- ½ teaspoon kosher salt (or to taste)
- 2 ounces heavy whipping cream
- 14 ounces unsweetened nut milk of choice (We used coconut milk)
- 4 ounces espresso (½ cup)
- 1.5 teaspoons vanilla extract
- In a small saucepan, combine pumpkin puree, sweetener, salt, pumpkin pie spice, and optional butter. Simmer, stirring often to dissolve the sweetener until the mixture begins to bubble, about 2 minutes.
- Reduce the heat to medium-low, and stir in nut milk and heavy cream to warm through. Don't allow the mixture to boil.
- Remove from the heat and stir in espresso, and vanilla extract. Pour into mugs. Top with your favorite toppings, like whipped cream, and pumpkin spice. Enjoy!
- We don't recommend making this recipe in advance, but you can store leftovers in the fridge for up 3 days.
- You can use strong brewed coffee in place of espresso in this recipe.
- Sweeten to taste. We prefer powdered erythritol, but if you use a granular 1:1 sugar substitute, you may want to start out with 3 tablespoons before adding more.
- Use any milk or nut milk of your choice. Opt for unsweetened nut milks for the fewest carbs.
- Whipped cream is not included in the nutrition facts.