This paleo and keto pumpkin spice latte is pure fall in a mug. Make a large batch to take with you during the week and, if you like, “bulletproof” it with MCT oil and grass-fed butter for extra richness.
Paleo & Keto Pumpkin Spice Latte
Suuuper Creamy… at just 2g net carbs!
This homemade pumpkin spice latte delivers authentic fall flavor without artificial ingredients. It’s luxuriously creamy and a delicious way to start the day, while staying low in carbs.
Preparing your own at home is more economical and lets you control sweetness and ingredients—definitely a better value than a daily coffee shop run.
The Method
Make a larger batch of the pumpkin-spice base to keep in the fridge for quick lattes all week. Combine pumpkin puree, pumpkin pie spice and your chosen sweetener, heat briefly, cool and refrigerate for up to five days. Each morning, add a portion to warmed milk and espresso.
The Pumpkin Pie Spice
Freshly made pumpkin pie spice—especially with freshly grated nutmeg—has a brighter, more complex aroma than pre-mixed jars. If you prefer convenience, a quality store-bought mix works fine.
The Sweetener
Choose the sweetener that suits your diet and taste. A popular low-glycemic option is allulose, which tastes like sugar with little effect on blood glucose and is often well tolerated. Other low-carb choices include erythritol, monk fruit or stevia. If you follow paleo and aren’t strictly avoiding sugar, coconut sugar, maple syrup or raw honey can also be used.
Important: keep xylitol away from pets — it is toxic to dogs and cats.
The Milk
Use the milk you prefer. A mixture of unsweetened almond milk with a splash of full-fat coconut milk creates a very creamy texture. One to two tablespoons of full-fat coconut milk per serving noticeably improves mouthfeel.
And finally, The Vanilla!
A good vanilla extract brightens the latte. One tablespoon may seem like a lot but it helps the drink taste rounded and familiar, similar to commercial specialty lattes.
Homemade Paleo & Keto Pumpkin Spice Latte
Pin Recipe
Ingredients
- 2 tablespoons pumpkin puree
- 1/2 teaspoon pumpkin spice mix
- 1-2 tablespoons sweetener of choice (allulose, erythritol, etc.)
- 1 tablespoon vanilla extract
- 240 ml almond milk
- 1 tablespoon full-fat coconut milk
- 2 shots espresso
To garnish:
- homemade whipped cream
- additional pumpkin spice
Instructions
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Heat pumpkin puree and pumpkin pie spice in a small saucepan over medium-low heat, stirring constantly for 2–3 minutes until fragrant and warmed through.
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Stir in your sweetener until combined. At this point the pumpkin-spice mixture can be refrigerated for 4–5 days for easy use during the week.
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Pour in almond milk and coconut milk, then simmer gently until warm—watching so it does not boil over. Remove from heat, add vanilla, and whisk or froth until light and slightly foamy, about 30–60 seconds.
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Brew two shots of espresso (or strong coffee) into a mug, then add the pumpkin-spiced milk. For a bulletproof variation, add MCT oil and/or grass-fed butter and blend with an immersion blender until emulsified. Top with whipped cream and a pinch of pumpkin pie spice.
Video
Notes
*The Sweetener
Allulose is a low-glycemic option that many people prefer for its sugar-like taste and minimal digestive effects. Other suitable choices are erythritol, monk fruit or stevia. If following paleo and not avoiding sugars, coconut sugar, maple syrup or raw honey will all work.
Take care with xylitol around pets; it is toxic to dogs and cats.
Nutrition info below assumes almond milk and espresso without whipped cream, which will change the totals if added.
Nutrition