This pumpkin spice latte consists of brewed coffee or espresso combined with heavy cream, pumpkin purée, and spices. The drink is heated and frothed before being topped with unsweetened whipped cream and a dusting of cinnamon. It is prepared without sugar-based syrups and is served in a mug.

About This Recipe

The preparation begins by placing pumpkin purée, heavy cream, sweetener, and pumpkin pie spice in a small saucepan over medium heat. These ingredients are whisked together as the temperature rises. Once the mixture is warm, brewed coffee or espresso is stirred into the pan. The liquid is then frothed using a whisk or a handheld frother until a layer of foam forms on the surface.

The ingredients include unsweetened pumpkin purée, which is mixed with heavy cream or unsweetened almond milk. Spices such as cinnamon, nutmeg, ginger, and cloves are added to the liquid along with granulated erythritol or monk fruit. Vanilla extract is stirred into the coffee mixture during the final stage of heating. The components are combined in the saucepan before the drink is poured into a serving vessel.

This latte is poured into a large mug and topped with a dollop of whipped cream and extra cinnamon. The recipe can be modified by using coconut cream instead of heavy cream or by adding MCT oil to the liquid. The drink is served while hot and the assembly is completed once the foam is added to the surface. The components are measured for a single serving and the saucepan remains on medium-low heat during the mixing process.

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Why You’ll Love This Recipe

• Zero sugar, full pumpkin flavor
• Ready in under 5 minutes
• Tastes like café luxury, keto-approved
• Warm, creamy, cozy — the ultimate fall treat
• Perfect for coffee lovers and meal plan flexibility

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What You’ll Need for This Keto Pumpkin Spice Latte

• 1 cup brewed coffee (or 2 espresso shots + ½ cup hot water)
• ½ cup heavy cream (or unsweetened almond milk for lighter version)
• 2 tbsp pumpkin purée (unsweetened)
• 1 tbsp granulated keto sweetener (erythritol, monk fruit, or allulose)
• ½ tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, clove)
• ¼ tsp vanilla extract
• Optional topping: whipped cream + cinnamon sprinkle

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Step-by-Step Preparation

1. In a small saucepan, combine pumpkin purée, cream, sweetener, and spices. Heat gently until warm and blended.
2. Add brewed coffee or espresso and stir well.
3. Whisk or froth until creamy and foamy.
4. Pour into a large mug.
5. Top with whipped cream and a dusting of cinnamon (optional).
6. Serve immediately while hot. 

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FAQ

• Can I use canned pumpkin pie filling?
  No — it contains added sugar. Use pure pumpkin purée.
• Can I make it iced?
  Yes. Let it cool, pour over ice, and top with whipped cream.
• What’s the best sweetener?
  Erythritol or monk fruit give the cleanest flavor, but allulose froths better.
• Can I use coconut milk instead of cream?
  Yes, it works perfectly for a dairy-free version with a light tropical note.

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Variations & Substitutions

• Add a scoop of collagen or protein powder for extra macros.
• Use butter or MCT oil for a bulletproof version.
• Add sugar-free caramel syrup for a twist.
• Swap coffee for strong black tea for a chai-like flavor.

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Serving Suggestions

• Serve hot in a clear mug to show off the color. Pair with keto cinnamon rolls or almond flour muffins for a full fall-morning experience. It’s also great alongside your cottage cheese bread for a balanced breakfast.

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Pumpkin Spice Latte
• Saffron Latte – Cozy Sugar-Free Coffeehouse Drink

New keto recipes are added every week — check back often for more low-carb inspiration!