Keto Pumpkin Spice Latte Recipe | BETTER THAN STARBUCKS

This Keto Pumpkin Spice Latte Recipe is – dare I say it – BETTER than Starbucks’ Pumpkin spice latte! First off, there’s actually REAL PUMPKIN in this latte, and secondly, it’s not filled with a ton of liquid sugar like the one you’d at the store. Best of all, this keto pumpkin spice latte has just 1.5 NET CARBS per cup and 55 calories.

The Best Keto Pumpkin Spice Latte

Autumn is here, and you know what that means…Halloween, chilly weather, and of course, pumpkin spice!

A pumpkin spice latte is the quintessential fall drink. It’s hot, comforting, and packed with flavorful fall spices that’ll both warm you up and wake you up.

And, as I’m sure you’ll agree, the most famous pumpkin spice latte is the one at Starbucks. However, it’s impossible to order a keto friendly pumpkin spice latte there. 

They use a premade sugary pumpkin mix to make the latte, and unfortunately, they don’t have a low carb replacement for it. 

That said, this homemade keto pumpkin spice latte is so easy to make – and so delicious – you’ll be forgetting about Starbucks’ version soon enough! It’s frothy, creamy, perfectly sweetened, and just packed full of authentic fall flavors.

And, as I mentioned earlier, today’s keto pumpkin spice latte is made with real pumpkin – so you can truly get the taste of autumn in a cup. No fake stuff here!

Not to mention, it comes out looking pretty Instagram-worthy too.

Anyways, I’m beyond excited to share this fall keto drink recipe with you, so let’s dive in!

How to Make the Best Keto Pumpkin Spice Latte

It doesn’t take a lot of time or effort to make your own low carb pumpkin spice latte at home. And, this recipe yields four whole servings, so there’s a lot to go around!

So, if you make this on Sunday, you’ll have enough PSL deliciousness to last almost the entire workweek.

The Ingredients

For our keto PSL, we’ll need…

• Unsweetened Vanilla Almond Milk
• Heavy Cream
• Pumpkin Puree
• Pumpkin Spice
• Confectioners Swerve
• Salt
• Espresso

The stars of this Pumpkin Spice Latte are definitely the pumpkin spice and pure pumpkin purée.

The pumpkin spice is a combination of spices like cinnamon, nutmeg, clove, and ginger. And, let me tell you, they totally amp up the warmth you get from the shot of espresso inside of the drink.

Now, to get that deep creamy richness that envelops all those good fall flavors, you’ll want to use real pumpkin purée. By the way, don’t confuse the puree with pumpkin pie mix, because the mix has a ton of sugar & carbs.

Keto Sugar Substitute To Use In The Latte

Obviously, sweetening our PSL up with sugar is a no-go since we’re trying to make it low carb and keto friendly.

So, instead of sugar, we’ll be using  Confectioners Swerve to give our pumpkin spice latte the perfect amount of sweetness and round out all those strong intense flavors.

Now, if you don’t already have Confectioners Swerve in your pantry, I highly recommend picking some up. It’s definitely one of my top keto staple ingredients, and in my opinion, one of the best keto substitute for sugar. 

Also, Confectioners Swerve has the same level of sweetness as regular sugar (but without the carbs), so you can substitute it in any non-keto recipe at a 1:1 ratio.

Plus, I use it in a TON of my low carb recipes – both savory and sweet. So you’ll definitely get a lot of use out of it.

That being said, in a pinch, you can also use Lakanto’s Monk Fruit sweetener as a substitute. It’s just as sweet as Confectioners Swerve and it has 0 NET CARBS as well.

Lastly, if you can’t find either of these in your area, you can also use Sukrin. This sweetener is an especially common keto friendly sweetener if you live in the UK and Europe.

By the way, pro-tip: Avoid stevia, maltitol, and xylitol when choosing a keto sweetener.

Maltitol and xylitol are usually marked “sugar-free” but have half the carbs and calories as regular sugar and can kick you out of ketosis.

And while stevia is considered a pretty popular low carb sweetener, it’s usually mixed with sugar. Stevia, in its purest form, is 300 times sweeter than regular sugar, so companies have to cut it with sugar (dextrose/maltodextrin) to make it less sweet.

Having said that, I don’t recommend using it as a substitute for any of my keto recipes because it’s either too sweet &/or it’s filled with carbs.

Just something to keep in mind during your keto journey!

Step-By-Step Instructions

So to make this healthy pumpkin spice latte, you’ll need a blender, a small pot, and a frother.

It seems like a lot, but trust me – the results are well worth it!

First, you’ll want to combine all the ingredients – besides the espresso – in a blender.

You’ll then transfer that to a small pot and bring it to a boil. Make sure to whisk the mixture occasionally as it heats up so you can get everything at an even temperature. 

And, let me tell you, just from this second step, the kitchen already starts smelling so good!

Now, we’ll let the mixture simmer on low and brew the espresso. 

So, once we’ve got the espresso ready, we can pour 6oz (170mL) of our pumpkin spice milk mixture into our favorite coffee cup. 

Then, to get our PSL looking café-quality – and give it that wonderful frothy texture – we’re going to use a frother in the cup to create a good amount of foam.

Now we can just pour in the espresso and mix. 

By now, your kitchen should smell just like a coffee shop in the fall. Mmmm, such good vibes.

Lastly, I like to top my keto pumpkin spice latte with whipped cream and a tiny bit of pumpkin spice!

I said it once, and I’ll say it again; this is pure fall in a cup.

How to Store Your Low Carb Pumpkin Spice Latte

So this recipe makes four servings of keto pumpkin spice latte. 

You can share it with your friends and family (try to see if they can tell the difference from the “original” version!) or keep the leftovers in your fridge so you can have homemade PSL whenever you want!

All you have to do is brew a fresh shot of espresso every time you want to make the drink, and boom, you’re in pumpkin latte business!

To store, pour it into an airtight jar and keep in the fridge. It can stay fresh this way for several weeks. That is if it’ll even lasts you that long!

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