Our Keto Pumpkin Spice Latte Recipe will allow you to cut the costs of all those Starbucks trips and also stay on track with your keto diet. Make a batch of this low-carb pumpkin spice syrup and add it to your morning cup of bulletproof coffee for a homemade fall drink.
Below, Matt will show you how to make the magical pumpkin spice syrup needed for this latte recipe. 
How many carbs are in a pumpkin spice latte?
The classic pumpkin spice latte served at Starbucks is very high in carbs. One grande (16oz) serving is 52 grams of carbs! This is why we created a keto version for only 5 grams of net carbs per serving. Check out our full list of Keto Starbucks drinks.
Homemade Pumpkin Spice Latte Syrup
This recipe is all about the pumpkin spice latte syrup. Matt out did himself with this recipe because the syrup tasty enough to drink on its own! We’ve had leftovers in the fridge since shooting the video and if I’m not squeezing it into my mouth, I’m topping all my foods with it, from keto bars to peanut butter. We used actual pumpkin puree along with pumpkin pie spice to create the intense, perfectly pumpkin flavored syrup!
Is Pumpkin Keto Friendly?
A 1/2 cup serving of of canned pumpkin has 6 grams of net carbs. While many people avoid starches altogether (potatoes, squash, carrots), you can include some pumpkin on your keto diet as long as your monitor your intake and serving size.
A standard keto diet allows 20-50 grams of carbs per day, so 6 grams of carbs can add up if you are eating pumpkin in abundance.
How To Make A Keto Pumpkin Spice Latte
We found that the best way to make a latte low-carb was to recreate the milk used in a normal latte with a 4:1 ratio of almond milk and heavy whipping cream! We even added some collagen peptides, which is entirely optional, to create the frothy texture you would normally get from a milk steamer.
Classically, this is a fall time drink, but who are we kidding? When it’s low carb and has pumpkin spice in it, drinking it at all year long only seems right!
Low Carb Spice Latte Recipe
As fall begins to approach warm drinks are becoming ubiquitous so if you haven’t hit the basics, you should give our Keto Coffee, Turmeric Tea, Keto Matcha Latte, and Keto Iced Coffee a try first! Next, you should venture into some baked goods that are perfect not only for fall, but for the holidays as well!
We have amazing Pumpkin Cookies, Pumpkin Pie Cheesecake and a bunch more keto pumpkin recipes. If nothing else, definitely make this pumpkin pie spice latte recipe to get you through the cold winter, and before you know it it’ll be spring time again!
Note: Any milk will work in this recipe, such as almond, cashew, or flax! If you have a milk steamer, even better – go ahead and use it to make your ultimate latte.
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Pumpkin Spice Latte”
Keto Pumpkin Spice Latte Recipe | Low Carb, Sugar Free
What You Need:
Ingredients:
Pumpkin Latte Syrup
- 7.5 oz (half a 15oz can) 100% pumpkin puree
- 1/2 cup Water
- 1/2 cup Low Carb Sugar Substitute
- 1 tbsp Pumpkin Pie Spice
Pumpkin Spice Latte
- 2 oz cold brew
- 3-4 oz hot water
- 1/4 cup Heavy Whipping Cream
- 3/4 cup unsweetened almond milk
- 1.2 scoop Collagen Peptides
- 1.5 tbsp pumpkin latte syrup (ingredients to make listed above)
- 15 drops Liquid Stevia
- 1/2 tsp vanill extract
Instructions:
-
heat a sauce pan over low heat and add in the puree, water, erythritol and pie spice. Combine and allow to cook down for 8-10 minutes. You want a pumpkin pie filling consistency. Set aside.
-
In a sealable jar add the heavy whipping cream, almond milk and
collagen peptides and microwave for 1 minute. Seal the heated mixture and shake for 30-60 seconds. -
While the milk mixture is heating add your coffee (and water if using cold brew) to a coffee mug and set aside.
-
Once the milk mixture is heated, add vanilla extract, stevia and 1.5 tbsp of the pumpkin latte syrup, and shake again. Pour the mixture over your coffee and additionally top the latte with a dollop of whipped cream and a drizzle of the leftover pumpkin latte syrup. Enjoy!
-
Note: The syrup should last up to 10 days in the fridge and 2 months in the freezer!
Video:
Notes
Calories from Fat 198
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Making the components for this now. Can’t wait for tomorrow morning’s coffee. I can already tell it’s gonna be great! Thanks for the recipe!
Quick question, if I’m brewing a nespresso espresso would you suggest a double shot? What about the hot water- omit or add?
This is wonderful! Just made it exactly as stated, and can’t wait to make more! It is not super quick, but once you have the syrup, and know what you’re doing, I think the next time will go faster, and it is so good! Thank you!
Sorry! I had the entire syrup recipe in my calculations.
The nutrition information is way off on this recipe. Just the pumpkin alone is 9 net carbs! I entered the recipe on my keto program and it definitely does not match your numbers. Am I doing something wrong??
Just a note, I found the “syrup”, which is more of a pie filling consistency, lasts A.LONG.TIME. Like months in the frig. Just wanted others to know its worth making. Thanks KC!!
Do I need to adapt anything differently if I’m leaving the college in out? I don’t have any
Can I omit the collagen peptides or is it a must?
You can omit! Might just change the consistency a little, but not much.
How many oz. does this recipe usually yield? Love it!!
Always use a chilled GLASS bowl and make sure it is very clean, no grease residue. Perfect whipped cream every time.
Can’t wait to throw this in the mix of coffee drinks for the fam! Thanks guys for the recipe!
Is there a substitute for liquid stevia? We really cannot handle the aftertaste.
You can find substitutes here: Low Carb Sweeteners Conversion Chart
is beef gelatin and collagen peptides the same thing?
They are very similar, but not exactly the same.
I am new to the world of keto and I am interested in trying this since i love all things pumpkin! Question though… what is the purpose of the Collagen Peptides? I am not familiar with it and I am trying to figure out why it would be a requirement for the recipe. Thanks!
How long do you think this would keep in the refrigerator?
Maybe a couple of days. If you are talking about the syrup, maybe a week or so.
How do you substitute a Dey sugar substitute for the liquid? I can’t use the stevia in any form but I don’t know how about it o make the conversion.
You can check out our low-carb sweetener conversion chart
I am going to try this with Coconut Cream instead of HWC to see if I can make it dairy-free. Will report back!
For those of us without microwaves, how hot should the whipping cream mixture be if we warm it on the stove?
It just needs to be heated up so it does not cool down your coffee too much when you pour it in. We also put it in a jar and shake it to make it a little frothy but you can just whisk it if you want.
I was so sad about not getting to have my PSL this fall but this is a life saver!!! Thanks for the great recipe!??