Keto Pumpkin Spice Latte (Starbucks Copycat, 2 Minutes)
A keto pumpkin spice latte made with real pumpkin, sugar-free sweetener, and unsweetened almond milk, blended and warmed in about two minutes.
I started making this because the drive-thru version costs six dollars and wrecks my afternoon.
A keto pumpkin spice latte is espresso blended with canned pumpkin puree, pumpkin pie spice, vanilla, and a sugar-free sweetener, then warmed with unsweetened almond milk instead of sweetened syrup and dairy. This version takes 2 minutes and comes in at 7g total carbs and 1g sugar per serving.
The blender is the part people skip and it’s the part that matters. Stirred pumpkin sits at the bottom of the mug in gritty little clumps. Blended pumpkin disappears into the milk and gives you the texture you’re paying Starbucks for.
Is a Pumpkin Spice Latte Keto?
A standard Starbucks pumpkin spice latte is not keto. It’s built on a sweetened pumpkin spice sauce and steamed dairy milk, and both carry sugar before anything else goes in the cup. A grande comes in around 32g of carbohydrates.
This version swaps the sauce for real pumpkin puree and a sugar-free sweetener, and the dairy for unsweetened almond milk. That drops it to 6g net carbs per serving, which fits inside most daily keto targets with room left over.
The pumpkin itself is not the problem people assume it is. Two tablespoons of pure pumpkin puree carries very few carbs. It’s the syrup that does the damage in the coffee shop version.
The milk is the other half of it, and it’s the one people miss. A grande is mostly steamed milk, and dairy milk carries lactose, which is sugar whether or not anyone added any. Swapping to unsweetened almond milk removes that before the pumpkin or the sweetener enter the conversation.
If you’re building a low carb version of any coffee shop drink, the milk and the syrup are the two levers, and everything else is seasoning.
What You Need
Amounts are in the recipe card.
Espresso, or strong brewed coffee. Two shots. Weak coffee gets buried under the pumpkin and the spice.
Canned pumpkin puree. Pure pumpkin, not pie filling. Pie filling is pre-sweetened, which defeats the entire point here.
Sugar-free sweetener. Erythritol, monk fruit, allulose, or a blend. Start low and taste, because they don’t all sweeten at the same strength and some carry a cooling finish that gets stronger as the drink cools.
Pumpkin pie spice. Or cinnamon, nutmeg, allspice, and cloves if you’re mixing your own.
Vanilla extract. Small amount, big difference. It’s what makes it taste like a coffee shop drink instead of coffee with pumpkin in it.
Unsweetened almond milk. Check the label, since vanilla varieties are often sweetened. Coconut, macadamia, and flax all work the same way. Oat milk does not, because it carries far more carbs than the rest.
How to Make It
- Brew two shots of espresso or a small cup of strong coffee.
- Blend everything. Coffee, pumpkin, sweetener, spice, vanilla, and almond milk until completely smooth.
- Warm it gently in a saucepan over medium. Don’t let it boil, which splits the almond milk and makes it grainy.
- Pour and top. Whipped cream and a pinch of cinnamon if you want it.
Tips
Taste before you sweeten again. Sugar-free sweeteners hit later than sugar does, so it’s easy to overshoot on the first pour and end up with a cooling aftertaste you can’t take back out.
- Blend, don’t stir. Stirred pumpkin clumps and sinks.
- Warm it, never boil it. Boiled almond milk separates.
- Iced version: skip the saucepan, blend everything cold, pour over ice.
- Leftovers keep in the fridge for 2 days. Rewarm gently or drink it cold over ice.
No blender? A milk frother handles it if you whisk the pumpkin into a splash of the milk first to loosen it, then froth the rest and combine. A jar with a tight lid and 30 seconds of shaking works too. What doesn’t work is a spoon in the mug, which is how most people end up deciding they don’t like pumpkin in coffee.
No espresso machine? Strong drip coffee, cold brew concentrate, or a double scoop of instant espresso powder in hot water all work. Just keep it strong, because 1½ cups of milk will flatten anything weaker.
Variations
- Dairy free. It already is, as long as you skip the whipped cream or use a coconut version.
- Bulletproof. Blend in a teaspoon of MCT oil or grass-fed butter for a drink that holds you longer.
- Extra creamy. Swap a splash of the almond milk for heavy cream. Adds fat, adds almost no carbs.
FAQs
What sweetener works best? Erythritol, monk fruit, and allulose all work. Allulose dissolves cleanest in liquid and doesn’t recrystallize as it cools, which makes it the easiest one for drinks. Blends usually taste closest to sugar.
Can I use fresh pumpkin instead of canned? Yes, but cook and puree it first and drain off the extra water. Fresh pumpkin is wetter than canned and it will thin the latte out.
Can I make it iced? Blend everything without heating and pour it over ice. Use slightly less almond milk, because the ice melts and dilutes it.
Can I make a batch ahead? Blend a double or triple batch and keep it in a jar in the fridge for 2 days. It separates as it sits, which is normal, so shake it before pouring. Warm single servings as you want them rather than reheating the whole jar over and over.
Keto Pumpkin Spice Latte (Starbucks Copycat, 2 Min)
Ingredients
- 2 shots espresso
- 2 tbsp pumpkin puree
- 2 tbsp sugar-free sweetener
- ½ tsp pumpkin pie spice
- ½ tsp vanilla extract
- 1 ½ cups unsweetened almond milk
Instructions
- Begin by brewing a fresh cup of hot coffee or espresso to your liking.
- In a blender, combine the brewed coffee, unsweetened canned pumpkin puree, pumpkin pie spice, vanilla extract, keto-friendly sweetener, and unsweetened almond milk. Blend until all the ingredients are well mixed and the latte is smooth.
- Pour the blended mixture into a saucepan and heat it on the stovetop over medium heat. Be sure not to bring it to a boil; just warm it to your desired temperature.
- Pour your keto pumpkin spice latte into a cozy mug. If you like, add a dollop of unsweetened or keto-friendly whipped cream on top and a pinch of ground cinnamon for a decorative touch.
Nutrition
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
More Pumpkin Drinks to Try
- Pumpkin Coffee Syrup
- Starbucks Pumpkin Cream Cold Foam Copycat
- Pumpkin Baked Oats
- Gluten Free Pumpkin Oatmeal Bars
- Pumpkin Waffles With Pancake Mix
If you make this, leave a star rating and tell me which sweetener you used, that’s the question I get most. Tag me @basicswithbails or save it to Pinterest for the first cold morning.
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
