Never mind that it’s still 80 degrees outside and that we’re having a heat wave in the middle of fall. The Pumpkin Spice Latte is dutifully here to announce the changing of the seasons. With it, comes the head-spinning wave of copycats. And because we have absolutely no shame, here’s a keto version of it, too.
To its credit, this Keto Pumpkin Spice Latte recipe is really, really good. The drink humble brags healthy-ish ingredients like coconut instead of dairy and bonafide pumpkin puree instead of the dubious “pumpkin flavoured sauce” currently gracing cafe shelves. Stevia intensifies the sweetness just a bit, while keeping the carbs low. Tip: If you’re not on strict keto diet, swap the stevia with a tablespoon of maple syrup.
And because it seems necessary to top every festive drink with some sort of edible decor, you’ll be plopping on coconut cream with a dash of pumpkin spice (for the drama). Also, make sure you get the proper stuff that comes in a can. You can either get canned coconut milk and scoop up the cream that rises to the top or grab one of those small 13 oz cans of pure coconut cream. Just don’t get the boxed stuff — it’s liquidy and sad.
We recommend making this on a chilly winter day paired with a warm apple cider donut to really get into that fall mood. Or you can drink it alone next to your cat with a half eaten bowl of cereal. We don’t know. You just do you.
Keto Pumpkin Spice Latte RecipePrint Recipe
- 1 cup unsweetened coconut milk
- 1 tbsp organic pumpkin purée
- 1/4 tsp pumpkin spice
- 1 tsp stevia powder
- 1 cup unsweetened coconut cream
- 1 oz hot espresso or strong brewed coffee
Combine coconut milk, pumpkin purée, pumpkin spice and stevia in a saucepan over medium-low heat. Heat until steaming and whisk vigorously until frothy.
Add coconut cream to a mixing bowl and use hand mixer on medium speed to beat until fluffy.
Pour coconut mixture over coffee in a mug. Top latte with coconut whipped cream and finish with a sprinkle of pumpkin spice.