Pumpkin Spice Latte 🎃
Suuuper Creamy ☁️
This homemade vegan, paleo & keto pumpkin spice latte is the definition of fantastic. You get all your fall flavors, perfectly balanced, with no artificial ingredients in sight. Plus, you’ll definitely get more bang for your buck. ?
Feel free to make a large batch of the pumpkin and spice mix for your week’s lattes. Make the pumpkin puree, pumpkin pie spice mix and sweetener blend. Allow to cool and refrigerate for up to 5 days, simply adding it to your coffee’s milk each morning. Beats a Starbucks run. ?♀️
The Pumpkin Pie Spice 🍂
We recently made a homemade pumpkin pie spice batch, with freshly grated nutmeg. And it was killer, so we highly suggest you ditch the pre-made mix.
The Sweetener 🍯
Pick your poison.
But if you cannot stomach stevia, then just go for Swerve. Though note that we find Sweet Leaf’s vanilla drops to be really nice as well!
Feel free to read up on our picks for the 10 best low-carb natural sweeteners.
Having said that, if not keto, anything from evaporated cane juice, raw honey and maple syrup will work great as well.
The Milk 🥛
Again, you’ve got options. Though we must say we like it with an almond milk and coconut milk mix best. Adding 1 tablespoon full-fat coconut milk makes for a much creamier result.
And finally, The Vanilla
We are huge fans of Nielsen-Massey’s Madagascar vanilla for this pumpkin spice latte. And for pretty much every baked good, it’s seriously the best stuff.
Oh, and 1 tablespoon might seem like a lot. But it really isn’t. At least not if you want your pumpkin spice latte to taste like the more commercial varieties. In fact, we found that if you really like your vanilla, up to 2 tablespoons works.
Paleo & Keto Pumpkin Spice Latte 🎃
This homemade vegan, paleo & keto pumpkin spice latte is the definition of fantastic. All your fall flavors, with no artificial ingredients in sight.
- 15 g homemade whipped cream
- homemade pumpkin pie spice
Heat up pumpkin puree with pumpkin pie spice in a small saucepan over medium/low heat. Stir constantly for 2 to 3 minutes, until fragrant and cooked.
Stir in stevia or sweetener of choice, mixing until just combined. Pour in milk, and simmer until warm. Watch carefully so it doesn’t spill! Remove from heat.
Add in vanilla extract and whisk until light and frothy, 30 seconds to a minute.
Pour espresso or coffee in a mug, and add the pumpkin spiced milk. Top with whipped cream and a touch of pumpkin pie spice.
*If opting for a stevia sweetener, we like Pyure best. We find it to be quite sweet (despite it technically being just twice as sweet as sugar). So be sure to add it little by little to taste!
Having said that, anything from evaporated cane juice, raw honey, maple syrup to agave nectar will work great as well. So pick your poison. ?
Please note that the following nutrition facts were calculated using almond milk, espresso coffee and without the whipped cream (as values vary widely). If using regular coffee, net carbs are 1g.