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Keto Pumpkin Spice Latte - Cozy, Low-Carb Comfort In a Mug

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Freshly brewed coffee (or 1–2 shots espresso)
  • Unsweetened almond milk (or coconut milk, macadamia milk, or heavy cream diluted with water)
  • Pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • Keto-friendly sweetener (erythritol, allulose, or a monk fruit blend)
  • Vanilla extract
  • Pumpkin pie spice (or make your own with cinnamon, ginger, nutmeg, and cloves)
  • Ground cinnamon (for extra warmth and garnish)
  • Sea salt (a tiny pinch to round out the flavors)
  • Whipped cream (sugar-free, optional but highly recommended)

Method
 

  1. Brew the coffee. Make 6–8 ounces of strong coffee or pull 1–2 shots of espresso. Set aside while you prepare the pumpkin mixture.
  2. Warm the milk. In a small saucepan over medium heat, add 1 cup unsweetened almond milk. Warm until steaming but not boiling.
  3. Add pumpkin and spices. Whisk in 2 tablespoons pumpkin puree, 1/2 to 1 teaspoon pumpkin pie spice, a small pinch of sea salt, and 1/2 teaspoon vanilla extract.
  4. Sweeten to taste. Stir in 1–2 teaspoons of your keto sweetener. Taste and adjust the sweetness and spice level to your liking.
  5. Froth the mixture. Use a handheld frother, whisk vigorously, or blend for 10–15 seconds until slightly foamy. Avoid boiling; gentle heat keeps it smooth.
  6. Combine with coffee. Pour the hot coffee into a large mug, then top with the pumpkin-spiced milk. Stir gently to blend.
  7. Finish and serve. Add a dollop of sugar-free whipped cream if you like, and dust with a pinch of cinnamon. Sip while warm.