While you might think a keto diet means giving up your favorite fall beverages, you don’t have to skip the beloved pumpkin spice latte. You’ll find this low-carb version offers the same comforting warmth and aromatic spices as the original, just without the sugar crash. Since its emergence during the keto movement, this modified recipe has helped countless coffee lovers stay in ketosis while enjoying autumn’s signature drink. Let’s explore how you can recreate this seasonal favorite at home.
History
While the traditional Pumpkin Spice Latte debuted at Starbucks in 2003, the keto-friendly version emerged around 2018 as low-carb dieters sought alternatives to the sugar-laden original.
You’ll find that the keto adaptation came about during the height of the ketogenic diet’s popularity, when health-conscious consumers began modifying classic recipes to fit their low-carb lifestyle.
Food bloggers and keto enthusiasts started experimenting with sugar substitutes like monk fruit and erythritol, along with unsweetened pumpkin puree and heavy cream to recreate the beloved fall drink.
The development of better-tasting sugar alternatives and the growing availability of sugar-free syrups made it possible to craft a PSL that wouldn’t kick you out of ketosis while still delivering that familiar autumn flavor.
Recipe
This keto-friendly version of the popular fall beverage delivers all the comforting flavors of a traditional pumpkin spice latte without the sugar and carbs. The combination of real pumpkin puree, warm spices, and rich coffee creates a satisfying drink that fits perfectly into a ketogenic lifestyle.
The key to achieving the perfect keto pumpkin spice latte lies in using high-quality ingredients and finding the right balance of sweetness without adding sugar. This recipe uses natural sugar alternatives and full-fat ingredients to create a creamy, indulgent beverage that can be enjoyed hot or cold.
- 1 cup strong brewed coffee or 2 shots espresso
- 1/2 cup unsweetened almond milk
- 2 tablespoons pumpkin puree
- 2 tablespoons heavy cream
- 1-2 tablespoons keto-friendly sweetener
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- Pinch of salt
In a small saucepan, combine the pumpkin puree, almond milk, heavy cream, sweetener, pumpkin pie spice, vanilla extract, and salt. Heat over medium heat, whisking constantly until the mixture is hot and well combined.
Pour the hot coffee or espresso into a large mug, then slowly add the pumpkin mixture while stirring. Use an immersion blender or regular blender to combine until smooth and frothy.
For a dairy-free version, substitute the heavy cream with full-fat coconut milk or coconut cream. The sweetener can be adjusted to taste, and popular options include monk fruit sweetener, erythritol, or stevia.
For an iced version, allow the mixture to cool completely and serve over ice. Store any leftover pumpkin puree in an airtight container for future use.
Final Thoughts
Making your own keto pumpkin spice latte lets you enjoy a cozy fall beverage without derailing your low-carb lifestyle.
You’ll save money by skipping expensive coffee shop versions while having complete control over the ingredients and sweetness level. This homemade version contains real pumpkin puree and warm spices that create an authentic fall flavor profile.
Don’t let dietary restrictions keep you from embracing seasonal favorites.
With a few simple substitutions, you can transform traditionally high-carb drinks into keto-friendly options. Store any leftover pumpkin spice syrup in an airtight container for up to a week, making it easy to whip up this comforting drink whenever the craving strikes.
Experiment with the recipe to find your perfect balance of spices and sweetness.
