Keto Iced Pecan Crunch Almond Milk Latte (Starbucks Copycat)
If you love a cozy Fall coffee but you’re watching your carbs, this keto iced pecan crunch almond milk latte is about to become your new go-to. It’s a sugar-free, low-carb take on the Starbucks seasonal favorite — all the toasty, nutty pecan flavor and creamy iced coffee goodness, with about 3g net carbs instead of 62g of carbs and 38g of sugar.
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Rich espresso, homemade sugar-free pecan syrup, silky almond milk cold foam, and a sweet-and-salty pecan crunch on top. Cafe vibes, keto-friendly, and made right in your own kitchen.
Why You’ll Love This Keto Pecan Latte
- Sugar-free and low-carb: Sweetened entirely with allulose and a monk fruit blend, so you get all the flavor with none of the sugar crash.
- Make-ahead friendly: Batch the pecan syrup and crunch topping once, and the drink comes together in minutes all week long.
- Tastes like the real thing: Toasty pecan, creamy almond milk, and a little salty crunch — every bit as satisfying as the cafe version.
Is This Latte Really Keto?
Yes! The original recipe leans on granulated sugar and oat milk, both of which are off the table on keto. Here’s how we keep it low-carb:
- Allulose replaces the sugar in the pecan syrup. It’s a sweetener your body doesn’t metabolize for energy, so it doesn’t count toward net carbs — and unlike erythritol, it won’t recrystallize in the fridge, so your syrup stays smooth and pourable.
- A granular erythritol/monk fruit blend sweetens the pecan crunch topping, giving you that dry, sandy coating that clings to the nuts.
- Unsweetened almond milk stands in for the oat milk and soy milk, dropping the carbs way down while keeping things creamy.
- Sugar-free vanilla syrup finishes the cold foam without the added sugar.
Pecans are naturally one of the most keto-friendly nuts (low in net carbs, high in good fats), and espresso is carb-free, so the base of this drink was already on our side.
Ingredient Notes
For the pecan syrup
- Water and allulose form the base of the syrup.
- Pecans are simmered in to infuse that signature nutty flavor, then strained out (don’t toss them — they’re delicious to snack on!).
- Salt balances the sweetness.
For the cold foam
- Sugar-free vanilla syrup adds depth.
- Unsweetened almond milk — a barista-style version foams best, since standard almond milk is thinner than oat or soy.
For the pecan crunch topping
- Finely chopped pecans, a granular erythritol/monk fruit blend, and a pinch of salt.
For the latte
- Espresso (blonde roast gets you closest to the Starbucks flavor), unsweetened almond milk, ice, and 2 tablespoons of your homemade pecan syrup.
Tips For Success
- Use barista-style almond milk for the cold foam — the slightly higher fat content gives you a sturdier foam. For extra-stable foam (great for photos), whip a splash of heavy cream into the almond milk; it stays keto.
- Don’t over-reduce the syrup. A gentle simmer keeps it from darkening or turning bitter.
- Finely chop the topping pecans so they sit neatly on the foam.
- Chill everything well. Cold almond milk froths better and keeps your latte from watering down.
Storage
The pecan syrup keeps in an airtight jar in the fridge for up to 1 month. The pecan crunch topping stores at room temperature in a sealed container. Make the cold foam fresh for each drink — it doesn’t hold up well stored.
Low Carb Iced Pecan Latte with Almond Milk
Ingredients
For The Pecan Syrup
- 1 cup water
- 1 cup allulose
- 1 cup pecans unsalted, roughly chopped
- 1/2 tsp salt
For The Cold Foam
- 1 tbsp sugar-free vanilla syrup
- 5 tbsp unsweetened almond milk
- For The Pecan Crunch Topping
- 1/4 cup pecans unsalted, finely chopped
- 1/4 cup granular erythritol monk fruit blend
- 1 pinch salt
For The Iced Pecan Crunch Latte
- 2 tbsp keto pecan syrup
- 2 shots espresso or strong coffee
- 1 cup unsweetened almond milk
- ice cubes
- cold foam
- 1 tbsp pecan crunch topping
Instructions
Pecan Syrup
- In a small saucepan, combine the water and allulose. Stir over medium heat until fully dissolved.
- Add the pecans and salt. Bring to a gentle simmer and cook for 7 to 10 minutes, stirring often.
- Remove from the heat and strain through a fine mesh sieve. Leave the syrup to cool before using.
- Store any leftover syrup in an airtight jar in the fridge for up to 1 month. Keep the strained pecans to snack on.
Cold Foam
- Combine the vanilla syrup and almond milk in a tall glass or jar. Froth with a handheld milk frother until light and airy, about 1 minute. Set aside.
Pecan Crunch Topping
- In a small bowl, toss the finely chopped pecans with the sweetener and a pinch of salt until evenly coated. Set aside.
Iced Pecan Crunch Latte
- Add the pecan syrup to a glass, then pour in the espresso.
- Add the almond milk and ice, and stir well to combine and chill.
- Top with a generous layer of cold foam, then sprinkle over the pecan crunch. Enjoy immediately.
Notes
| Nutrition | Per Serving | Whole Batch |
|---|---|---|
| Calories | 140 kcal | 140 kcal |
| Fat | 12 g | 12 g |
| Saturated Fat | 1.5 g | 1.5 g |
| Total Carbohydrates | 4 g | 4 g |
| Fibre | 1 g | 1 g |
| Sugar | 1 g | 1 g |
| Net Carbs | 3 g | 3 g |
| Protein | 2 g | 2 g |
| Sodium | 250 mg | 250 mg |
More Keto Coffee Recipes To Try
Pair this latte with your favorite low-carb breakfast or afternoon treat, and keep the keto coffee inspiration going all season long.
Tried this recipe? Leave a star rating and a comment below — I’d love to hear how your keto pecan latte turned out!
