Keto Pumpkin Spice Latte is all the joy of the season in sip-able form. We know we’re not alone on the love for Pumpkin Spice Latte bandwagon.
Keto Pumpkin Spice Latte is the lifeblood of Fall and Winter combined. The official flavor of the chill in the air season’s arrival, no matter where you call home. The flavor has a cult-like following that cannot be denied.
But when you buy a PSL at a coffee shop, the amount of sugar (and even chemicals) goes through the roof. Nobody needs that!
Several years ago, we were determined to make a version that checked off all the homemade boxes and helped keep our consumption clean, delicious and focus on the most important detail. Pumpkin Spice. Oh, for the love of Pumpkin Spice.
Now that we’re low carb and keto, the recipes deserves a little tweaking again to make the homemade Keto Pumpkin Spice Latte dream a reality. *licks lips* The BEST part is, it’s even MORE delicious now!
Keto Pumpkin Spice Latte 101
First and foremost, you have to keep in mind that this recipe is intended to be used with a regular coffee machine with paper filters or a French Press. DO NOT use in other types of machines as there is nothing worse than Pumpkin Spice Latte regret when the spices clog up your machine.
Trust us. We love Pumpkin Spice Latter too much to allow you to waste any and ruin your coffee maker.
Also, if you are looking for a pumpkin spice mix that doesn’t have sugar in it, you can make your own. Because, options. 🙂
What you’ll need: For this recipe, you’ll need ground coffee (we’re a fan of dark espresso, but house blend works well as well.) The remaining ingredients include: Pumpkin spice, sweetener, almond milk and coconut oil.
How to store: An airtight container is your best friend when it comes to storing this Keto Pumpkin Spice Latte Mix. Keep the dry ingredients in a cool, dark place in your container. You can premix the Pumpkin Spice and coffee. Bonus, it smells AMAZING everything time you pop the lid on your container.
Whipping up your latte
This mix is a little bit old school meets new school. You’ll start out by brewing coffee as you usually would, with the grounds and Pumpkin Spice.
You can also kick it up a Keto notch by waiting to let the coffee cool a little – then running through a blender with coconut oil or butter. (Irish butter is remarkably good for this.)
Then add your almond milk and sweetener. We’re fans of frothing up the milk a little, but it’s not a deal breaker if you don’t.
Top off with a sprinkle of pumpkin spice and let the PSL magic sink in with every single delicious sip.
Sure, Starbucks generally gets the credit when it comes to the “invention” of Pumpkin Spice Latte.
But we think our Keto version tops the commercial version, every single time.
Plus, the real inspiration is Pumpkin Pie and all its amazingness. Throw that into a drinkable adulting made better format. Drinkable. Delicious. PSL.
No matter how you get your pumpkin flavor fix, be sure to save us some. PSL is meant to be shared, after all.
HOW MANY NET CARBS for our Pumpkin Spice Latte
1 Net Carbs per delicious serving of PSL. You can add more coconut oil or butter if you need it to fit into your macros better. Be sure to check out your Macros needed with our Keto Macro Calculator where it can give you a personalized idea what your calories and macros should be.
Remember we are a judgement free zone here and please be kind to others if they follow things a bit differently.
YOU MIGHT ALSO ENJOY THESE MORNING TREATS:
Keto Pumpkin Spice Latte Recipe
- 4 cups water
- 2 tbsp. coffee grounds (decaf or regular)
- 1 tsp. pumpkin pie spice , no sugar added
- 1/4 cup unsweetened almond milk
- stevia or low carb sweetener to taste
- 1 Tablespoon coconut oil (optional)
- Put the water into your coffee machine as usual.
- In the coffee basket, put coffee grounds and spices into your paper filter.
- Brew coffee as usual and pour into mug.
- Add milk (you can froth it first if you have a milk frother) and sweetener after brewing.
- KETO OPTION: Before adding milk and sweetener, cool the coffee slightly and run your coffee through the blender with some coconut oil or butter (about 1 tbsp.) Add the milk and sweetener to the blender and blend a second time to mix well.
- Serve with a tiny dash of pumpkin pie spice sprinkled over the top.