A delicious keto pumpkin spice latte inspired by the Starbucks classic! Perfect for fall, it's sugar-free and contains only 2.4 grams of carbs!
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Looking for some new keto coffee recipes? This keto pumpkin spice latte recipe is perfect for fall. It's a copycat of the popular Starbucks pumpkin spice latte but without the carbs!
Pumpkin spice lattes are a popular Fall drink that is high in carbs. The good news is you can make them keto-friendly, and they taste just as good!
What Are Pumpkin Spice Lattes?
This keto pumpkin spice latte recipe will give your sense of smell and taste an autumnal kick and the keto boost you need to tackle the day!
I made my own pumpkin spice mix for this one by blending together ground cinnamon, ginger, cloves, and nutmeg.
It's a brilliant idea if you are into making everything from scratch and customizing the ratios according to your own personal preference.
I like mine with more cinnamon and fewer cloves. Having said that, store-bought will work just as well. Enjoy the cozy vibes one sip at a time.
Low Carb Latte Ingredients
To make this delicious low carb pumpkin latte, you'll need the following:
- Coconut oil
- Heavy cream
- Pumpkin puree
- Pumpkin pie spice
- Vanilla extract
- Whipped cream
How To Make A Pumpkin Spice Latte
Step one: Heat your brewed coffee in a small saucepan over medium heat. Whisk in the heavy cream, spices, Erythritol, pumpkin puree, and vanilla extract. Bring the mixture to a gentle simmer.
Step two: Transfer the mixture to a blender and add the coconut oil. Process everything together until it is frothy. Pour into two coffee cups or glasses and top with sugar-free whipped cream and a pinch of pumpkin spice!
Keto Pumpkin Spice Latte Nutrition
This pumpkin spice latte recipe makes 2 servings, with each containing:
- 306 calories
- 33.1 grams of fat
- 0.9 grams of protein
- 0.7 grams of fiber
- A total of 2.4 grams of net carbs
Keto Pumpkin Spice Latte Recipe
- Heat the coffee in a small saucepan over medium heat. Whisk in the cream, spices, Erythritol, pumpkin puree, and vanilla extract.
- Bring to a gentle simmer.
- Transfer into a blender, add the coconut oil, and process until frothy. Serve hot, optionally garnished with sugar-free whipped cream, sprinkled with a pinch of the pumpkin spice mix.