Craving a pumpkin spice latte but don’t want the sugar overload? This Keto Pumpkin Spice Latte is the perfect alternative! It’s smooth, creamy, and packed with warm fall flavors, but without the extra carbs.
Made with real pumpkin, cozy spices, and keto-friendly ingredients, this homemade PSL is just as delicious as your favorite coffee shop version—without the guilt! Plus, it’s super easy to make with an espresso machine, stovetop, or microwave.
Why You’ll Love This Recipe
- Low-Carb & Keto-Friendly – No added sugars, just pure fall goodness!
- Easy to Make – Ready in minutes with simple ingredients.
- Rich & Creamy – The perfect balance of pumpkin, spice, and coffee.
- Customizable – Dairy-free? No problem! Adjust the recipe to fit your diet.
- Better Than Starbucks! – Skip the sugar and artificial syrups!
Customizations & Variations
🥥 Dairy-Free Version – Swap heavy cream for coconut cream.
☕ Stronger Coffee Flavor – Use 2 shots of espresso or dark roast coffee.
🍫 Mocha Pumpkin Spice Latte – Add ½ tbsp unsweetened cocoa powder.
🔥 Extra Spice Kick – Increase pumpkin pie spice or add a dash of nutmeg.
🎃 Sweeter Latte – Add extra monk fruit or a drizzle of sugar-free syrup.
This Keto Pumpkin Spice Latte is the perfect cozy drink for fall (or anytime you’re craving warm, spiced flavors!). With real pumpkin, creamy texture, and no sugar, you’ll never miss the store-bought version!
💬 Tried this recipe? Let me know how you liked it in the comments! 🍂☕✨
Keto Pumpkin Spice Latte
Description
Keto Pumpkin Spice Latte is the perfect cozy drink for fall (or anytime you’re craving warm, spiced flavors!). With real pumpkin, creamy texture, and no sugar, you’ll never miss the store-bought version!
Ingredients
Step-By-Step Instructions
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Espresso Machine Method
1. Froth the Milk: If your espresso machine has a milk frother, heat the almond milk and heavy cream until warm and frothy.
2. Brew the Espresso: Make 1-2 shots of espresso while the milk is heating.
3. Mix the Ingredients: Add the pumpkin puree, pumpkin pie spice, vanilla, and sweetener to the milk. Stir well.
4. Combine & Serve: Pour the espresso into the cup, mix, and top with whipped cream and pumpkin spice if desired. -
Stovetop Method
1. Heat the Ingredients: In a small saucepan, add almond milk, heavy cream, pumpkin puree, vanilla, pumpkin pie spice, and sweetener. Heat over medium-low, stirring occasionally until warm.
2.Froth (Optional): Pour the warm mixture into a mug. If you have a milk frother, froth the milk before adding the coffee.
3. Add Coffee: Pour in the espresso or strong coffee and stir well.
4. Top & Enjoy: Garnish with whipped cream and extra spice if desired. -
Microwave Method
1. Combine Ingredients: In a microwave-safe mug, mix almond milk, heavy cream, pumpkin puree, vanilla, pumpkin pie spice, and sweetener.
2. Heat: Microwave for 90 seconds, stirring halfway through.
3. Froth (Optional): If you have a milk frother, froth the mixture now (or skip and go straight to whipped cream!).
4. Add Espresso & Serve: Pour in the hot espresso or coffee, mix, and top with whipped cream and spice.
Note
Serving & Storage Tips
☕ Serving Suggestions:
✔️ Pair it with a keto-friendly pumpkin muffin for the ultimate fall breakfast.
✔️ Enjoy it iced – Just mix the ingredients, pour over ice, and skip the heating step!
✔️ Blend for a frappé version – Add ice and blend for a creamy, frozen treat.
🧊 Storage Tips:
✔️ Refrigerate the milk mixture for up to 3 days and heat when ready.
✔️ Make a PSL concentrate by mixing all ingredients except the coffee and storing it for quick lattes!
