When the crisp air becomes chillier and the orangey-red leaves begin to flutter from the trees and onto the ground, you know it can only be one time of year: pumpkin spice latte season! Or, as the non-coffee drinkers call it, autumn.
MEET THE PSL
Since its introduction at Starbucks Coffee in 2003, the pumpkin spice latte — PSL, for short — has been a hit. Fans of the fall drink count down the days until it comes back to the local coffee shop and mourn for weeks when it departs for the year.
But the good news is, with our recipe, you can make the pumpkin spice latte at home, and you don’t even need to be a highly trained barista to do it. And the best thing about it? It’s keto-friendly!
WHAT DOES KETO MEAN?
The ketogenic diet, often shortened to keto, is a low-carb, high-fat diet that boasts many benefits against ailments including diabetes, cancer, epilepsy, and Alzheimer’s disease.
Replacing the body’s carbohydrate intake with fats puts it into a state of ketosis, which makes your body able to more efficiently burn fat for energy. When on a keto diet, you avoid high amounts of carbohydrates, but you’ll also need to steer clear of sugary foods and drinks, which unfortunately includes many flavored coffee drinks, like the pumpkin spice latte.
This keto-friendly pumpkin spice latte recipe, however, gives the best of both worlds. You still get the flavors and treats you know and love without all the sugar.
MAKE A KETO PUMPKIN SPICE LATTE
- 3/4 cup of almond milk
- 1 3/4 cup of strong brewed coffee
- 2 tablespoons of pumpkin puree
- 1/2 teaspoons of vanilla extract
- 3 tablespoons of stevia (or any zero-calorie sweetener)
- 1/2 teaspoon of pumpkin pie spice
- 2 tablespoons of heavy cream
- Sugar-free whipped cream
- A saucepan
- Hand mixer or blender
The first thing you’ll need to do is add almond milk, stevia, vanilla extract, pumpkin pie spice, and pumpkin puree to the saucepan and warm the mixture on medium heat.
Stir the mixture until it bubbles, then remove the pot from the heat. If you’re not the biggest fan of almond milk, try using coconut milk instead.
Now, it’s time to brew your coffee. You can either use regular drip coffee or a double shot of espresso — the choice is yours.
Just make sure whatever you use is strong. When the hot coffee is brewed, add it and the heavy cream to the pumpkin puree mixture.
Use a hand mixer or regular blender (or a whisk, if you think manual mixing is the way to go) to pulse the mixture until it’s smooth and creamy.
Pour the pumpkin spice latte into a mug or glass, and top the latte with whipped cream. This step is optional, of course, but just because the goal is to make a healthier version of the signature drink doesn’t mean you have to skip it. Use sugar-free whipped cream instead.
For extra pumpkin flavor, finish off with a sprinkle of pumpkin pie spice.
Share this keto-friendly pumpkin spice latte recipe with all your friends, and enjoy this seasonal beverage all year long!
- ¾ cup almond milk
- 1 ¾ cup strong brewed coffee
- 2 tablespoons pureed pumpkin
- ½ teaspoons vanilla extract
- 3 tablespoons stevia (or any other zero-calorie sweetener)
- ½ teaspoons pumpkin pie spice
- 2 tablespoons heavy cream
- Sugar-free whipped cream (optional)
- Add milk, pumpkin puree, vanilla, pumpkin pie spice, and sweetener to a pot on medium heat.
- Stir until mixture bubbles then remove from heat.
- Combine heavy cream and coffee with your stovetop mixture.
- Use a hand blender or regular blender to pulse mixture until smooth and creamy
- Serve in a mug topped with whipped cream and pumpkin pie spice and enjoy!