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 are high in carbs. The good news is you can make them keto-friendly and they taste just as good!
Table of Contents
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:
- Coconut oil
- Heavy cream
- Pumpkin puree
- Pumpkin pie spice
- Vanilla extract
- Whipped cream
How To Make A Pumpkin Spice Latte
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.
Transfer the mixture to a blender and add the coconut oil. Process everything together until 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
- 2 cups Coffee brewed
- 4 tablespoon Coconut Oil
- 2 tablespoon Heavy cream
- 2 tablespoon Pumpkin Puree
- 1 tablespoon Erythritol
- 2 teaspoon Pumpkin Pie Spice
- 1 teaspoon Vanilla Extract
- Sugar-Free Whipped Cream optional to garnish
- 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.