True confession: I love all things pumpkin spice. I also love coffee. And currently I love keto eating. (This is what I used to teach me about keto eating.)
Keto is a type of low carb eating, with a focus on lots of healthy fats, minimal carbs, and moderate amounts of protein. For me it kills cravings, keeps my binge eating in check, and gives me peace with food.
I have two versions of the recipe for you. The first keto pumpkin spice latte is a traditional “bulletproof” style, heavy on the fat, to fill you up. The second (my favorite) is a lighter version using coconut butter. It has fewer calories, a bit more carbs, and is a decadent treat.
PS, you don’t need to eat keto, low carb or intermittent fast to enjoy either of these rich, creamy keto pumpkin spice latte recipes.
If you want to save time crafting your delish keto pumpkin spice lattes, be sure to scroll to the end of the post. I have a fun hack to simplify your morning coffee.
Keto Pumpkin Spice Latte
This recipe has lots of fat, in the form of coconut milk and grass-fed butter, to keep you full and keep your keto or low carb ratios on target.
- 1 cup strong brewed coffee
- ¼ cup full fat coconut milk (from a can)
- 2 Tbsp. butter (preferably grassfed)
- 2 Tbsp. pumpkin puree
- ½ tsp. pumpkin pie spice
- ½ tsp. vanilla extract
- Sweetener to taste (I use 2 packets Truvia)
- Combine all ingredients in a blender or Magic Bullet. Blend until smooth.
- Pour into a mug and sprinkle with additional pumpkin pie spice or cinnamon.
- If you like your latte hot, pop in the microwave for 30 seconds to 1 minute.
Coconut Butter Pumpkin Spice Latte.
My favorite version is a tiny bit higher on carbs because it uses coconut butter instead of dairy butter. I like the sweetness and texture coconut butter gives to the coffee.
I also like to use heavy whipping cream. If you eat dairy free you can totally substitute full-fat coconut milk or coconut cream for the dairy cream.
This coconut butter keto pumpkin spice latte is pretty light on the calories (as far as keto coffees go) with only 210. If you want to boost the fats (and calories), consider adding a tablespoon of MCT oil.
- 1 cup strong brewed coffee
- 2 Tbsp. pumpkin puree
- 2 Tbsp. heavy cream, coconut cream, or full-fat coconut milk
- 1 Tbsp. coconut butter
- ½ tsp. pumpkin pie spice
- ½ tsp. vanilla
- Sweetener to taste (I use 2 packets Truvia)
- Combine all ingredients in a blender or Magic Bullet. Blend until smooth.
- Pour into a mug and sprinkle with additional pumpkin pie spice or cinnamon.
- If you like your latte hot, pop in the microwave for 30 seconds to 1 minute.
Simplify your keto pumpkin spice latte with this simple hack.
The one drawback to crafting a delicious pumpkin spice latte is that it takes a little more time than just popping a pod into your Keurig and pressing “brew.” So here’s a simple hack to save time and simplify your morning coffee:
When you’re making your pumpkin spice latte, measure the ingredients for another latte or two (minus the coffee) in a glass jar or container. Store in the fridge and use within 3 days.
Then simply dump these ingredients into the blender, add the hot coffee, and voila! Pumpkin spice latte in a flash. No measuring spoons required.
I hope you enjoyed these two keto pumpkin spice latte recipes. For a lower calorie treat, see this Skinny Pumpkin Spice Latte. Or if you are just into celebrating all things pumpkin spice, check out these free printable pumpkin spice stickers.
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