Our low carb, keto and paleo pumpkin spice latte is free from added sugar, and artificial sweeteners. This latte is the best alternative to the pumpkin spice latte you’d get in Starbucks and Costa Coffee, and unlike their drinks, this is 100% keto-friendly! The sugar-free syrups used in Starbucks and Costa Coffee contain maltodextrin, the dairy-free milk contain added sugar & their whipping cream can contain carrageenan.
With only 2.3g net carbs (plus carbs from the cream topping), this pumpkin spice latte is the perfect keto-friendly treat this autumn!
Vegan / Dairy-free
Without the whipped cream topping, this recipe is free from dairy making it great for vegans and those with dairy allergies. If you’re against using almond milk due to the environmental impact, then try swapping it out for another keto-friendly milk like hemp milk or low-fat coconut milk, or one of the other dairy-free milk alternatives available. Just make sure to recalculate your nutrition values yourself, as the ones listed on this recipe use unsweetened almond milk.
You can make a vegan cream using a one to two cans of full-fat coconut milk, and 2 tablespoons of a keto-friendly sweetener and some vanilla extract. Just fridge the coconut milk in the cans overnight, or pop in the freezer for 30 minutes. Puncture the can to drain the liquid out, then open it to scoop out the coconut fat. Then beat with an electric mixer, until it is thick & creamy. Mix in the sweetener and a little bit of vanilla extract to taste.
The Pumpkin Puree
You can either use canned pumpkin puree or create your own. If you choose to use canned puree, make sure it is 100% pumpkin without any additives like sugar. To create your own, blend roasted pumpkin in a blender until smooth. You can store pureed pumpkin in an airtight container, in the fridge for up to a week. You can freeze it for a few months in a suitable container.
The Pumpkin Spice Mix
You can purchase pre-made pumpkin spice mix in some countries, but it is really easy to make and you most likely already have the spice’s available in your kitchen cupboard. Making your own also ensures there is no added sugar, starches or other non-keto ingredients. If you wish to create a larger batch, make sure to store in an airtight container.
To make the cream topping, whip up some heavy/double cream using an electric whisk, then spoon or pipe on top. Save a little bit of the pumpkin spice mix to sprinkle over the top.
Keto, Paleo & Low Carb Pumpkin Spice Almond-milk Latte
- Prep Time5 min
- Cook Time5 min
- Total Time10 min
- Serving Size2
- Energy60 cal
Pumpkin Spice Latte Ingredients
- 2 tbsp Pumpkin Puree
- 1/2 tsp Pumpkin Spice Mix
- 1-2 tbsp Stevia/Erythritol/Xylitolor preferred Keto-friendly sweetener
- 1 tbsp Sugar-free Vanilla Extract
- 300 ml Unsweetened Almond Milk
- 1 tbsp Full-Fat Coconut Milk
- 2 tsp Espresso or Coffee
Pumpkin Spice Mix
- 1/2 tsp Ground Nutmeg
- 2 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground All Spice
- 1/6 tsp Ground Cloves
- Whipped Heavy/Double Cream
- Pumpkin spice mix for sprinkling
The Pumpkin Spice mix
Add the ingredients together in a bowl, and mix together. If you want to make a larger batch, make sure to store in an air tight container.
Preparing the latte
Heat up the pumpkin puree in a small saucepan on a low temperature, and mix in the pumpkin spice mix.
Making sure it doesn’t boil, add the unsweetened almond milk, and sweetener to the pumpkin mix and mix.
Add the vanilla extract, and then remove mix from heat. Whisk until it become’s light and frothy.
If you wish, you can store the pumpkin almond milk mix in a fridge for up to 5 days. Make sure to let it cool down first and store in an airtight container. If storing, make sure to re-heat the mix throughout on a stove without boiling. Add the espresso/coffee to a mug/latte glass and pour in the heated pumpkin almond milk mix.
*Optional* Top with whipped cream and sprinkle some pumpkin spice mix over the top of the cream.
Vegan Cream Option
You need one to two cans of full fat coconut milk, and 2 tablespoons of a keto-friendly sweetener and some vanilla extract.
Fridge the coconut milk in the cans overnight, or pop in the freezer for 30 minutes. Puncture the can to drain the liquid out, then open it to scoop out the coconut fat
Beat with an electric mixer, until it is thick & creamy. You got to be fast as you need to work with the mixture while it is still cold. Mix in the sweetener and and a little bit of vanilla extract to taste.
- 2 servings per container
- Serving Size2
- Amount per serving
- % Daily Value*
- Total Fat2.4 g3.08%
- Saturated Fat0.3 g1.5%
- Sodium116 mg5.04%
- Total Carbohydrate2.5 g0.91%
- Dietary Fiber1.1 g3.93%
- Total Sugars0.5 g
- Protein0.8 g1.6%
- Vitamin D (Cholecalciferol)1 IU0.13%
- Calcium194 mg14.92%
- Iron1 mg5.56%
- Potassium159 mg3.38%