Sugar Free Pumpkin Spice Latte
Enjoy all the cozy autumn vibes of a pumpkin spice latte without the sugar crash! This keto-friendly version uses real pumpkin puree and warming spices for authentic fall flavor with zero added sugar—perfect for those watching their sugar intake or following a low-carb lifestyle.
Equipment
- Small Saucepan
- Whisk
- Blender or Frother (optional)
Ingredients
Coffee Base
- 1 cup strong brewed coffee or 2 shots of espresso
Pumpkin Mixture
- 3/4 cup unsweetened almond milk or any sugar-free milk alternative
- 2 tablespoons pure pumpkin puree not pumpkin pie filling
- 2-3 tablespoons sugar-free vanilla syrup or equivalent sweetener of choice
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- 1 pinch salt enhances flavor
Optional Toppings
- sugar-free whipped cream for topping
- cinnamon or pumpkin pie spice for garnish
Instructions
- Brew your coffee stronger than usual or prepare espresso shots. The robust coffee flavor will balance perfectly with the creamy pumpkin mixture.
- In a small saucepan, combine the almond milk and pumpkin puree over medium-low heat. Whisk continuously to prevent the pumpkin from clumping for a silky-smooth texture.
- Once the milk and pumpkin are well combined, add your sugar-free sweetener, pumpkin pie spice, vanilla extract, and pinch of salt. Keep whisking until the mixture is hot but not boiling.
- For an extra frothy texture, transfer the heated mixture to a blender and blend on high for 20-30 seconds. Alternatively, use a handheld frother.
- Pour your hot coffee into your favorite mug, then slowly add the pumpkin milk mixture. For visual appeal, pour the mixture along the side of the mug to create natural layering.
- Top with sugar-free whipped cream if desired and a light dusting of pumpkin pie spice or cinnamon.
Notes
Substitution Tips:
- No pumpkin pie spice? Make your own with 1/4 teaspoon cinnamon, pinch each of nutmeg, ginger, and cloves
- Coconut milk creates a richer, creamier texture than almond milk
- For a more robust coffee flavor, use dark roast coffee or an additional shot of espresso
- Monk fruit sweetener or stevia drops work well as alternatives to sugar-free syrup
- For extra protein: Add a scoop of unflavored or vanilla collagen peptides
- For dairy-free/vegan option: Use coconut cream instead of whipped cream
- For metabolism boost: Add 1/4 teaspoon of ground ginger or a dash of cayenne
- For extra antioxidants: Sprinkle with raw cacao powder instead of cinnamon
- For added healthy fats: Stir in 1/2 teaspoon of MCT oil or coconut oil
- Prepare a larger batch of the pumpkin milk mixture and store in an airtight container in the refrigerator for up to 3 days
- Freeze the pumpkin puree in ice cube trays for single-serve convenience
Nutrition
Calories: 75kcalCarbohydrates: 4gProtein: 1gFat: 3.5gSodium: 180mgFiber: 2g
Tried this recipe?Let us know how it was!