The Perfect Keto Pumpkin Spice Latte
This Keto Pumpkin Spice Latte is the perfect cozy beverage for autumn mornings or chilly afternoons. It's rich in flavor, creamy in texture, and packed with warming spices, without the added sugars and carbs that come with the traditional version. It's a comforting, guilt-free indulgence that you can enjoy while staying on track with your keto diet.
Servings 2
Calories 145kcal
Ingredients
- - 1 cup of unsweetened almond milk 240 ml
- - 1/4 cup of heavy whipping cream 60 ml
- - 2 tablespoons of pumpkin puree 30 grams
- - 1 tablespoon of granulated erythritol 14 grams
- - 1/4 teaspoon of pumpkin pie spice
- - 1/2 teaspoon of pure vanilla extract
- - 2 shots of espresso or 1/2 cup of strong brewed coffee 120 ml
- - Whipped cream keto-friendly, optional for topping
- - A pinch of ground cinnamon optional for garnish
Instructions
- Begin by gathering all your ingredients and measuring them out. This will make the process smoother and quicker.
- In a small saucepan over medium heat, combine the almond milk, heavy whipping cream, pumpkin puree, and granulated erythritol. Whisk the mixture continuously until it's well combined and begins to steam. Do not let it boil.
- Add the pumpkin pie spice and vanilla extract to the saucepan, whisking thoroughly to distribute the flavors evenly.
- Prepare the espresso or strong brewed coffee while the milk mixture is heating.
- Once the milk mixture is steaming and fully combined, remove it from the heat.
- Pour the prepared espresso or coffee into two mugs, dividing it equally.
- Carefully pour the hot pumpkin spice milk mixture over the coffee in each mug.
- If desired, top each mug with a dollop of keto-friendly whipped cream and a sprinkle of ground cinnamon for an extra touch of indulgence.
- Serve immediately and enjoy your homemade Keto Pumpkin Spice Latte.
Notes
- You can adjust the sweetness by increasing or decreasing the amount of erythritol to suit your taste.
- For a dairy-free version, replace the heavy whipping cream with coconut cream.
- If you don't have pumpkin pie spice, you can make your own by mixing ground cinnamon, nutmeg, ginger, and cloves.
- Be sure to use pumpkin puree and not pumpkin pie filling, which has added sugars and is not keto-friendly.
- To save time in the morning, you can mix the milk, cream, pumpkin puree, sweetener, and spices the night before and store it in the refrigerator. Simply heat and combine with coffee when ready to serve.
- For a dairy-free version, replace the heavy whipping cream with coconut cream.
- If you don't have pumpkin pie spice, you can make your own by mixing ground cinnamon, nutmeg, ginger, and cloves.
- Be sure to use pumpkin puree and not pumpkin pie filling, which has added sugars and is not keto-friendly.
- To save time in the morning, you can mix the milk, cream, pumpkin puree, sweetener, and spices the night before and store it in the refrigerator. Simply heat and combine with coffee when ready to serve.
Nutrition
Serving: 1g | Calories: 145kcal | Carbohydrates: 4g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 114mg | Fiber: 1g | Sugar: 2g