How To Make A Keto Pumpkin Spice Latte

Our Keto Pumpkin Spice Latte Recipe will allow you to cut the costs of all those Starbucks trips and also stay on track with your keto diet. Make a batch of this low-carb pumpkin spice syrup and add it to your morning cup of bulletproof coffee for a homemade fall drink.
Below, Matt will show you how to make the magical pumpkin spice syrup needed for this latte recipe.




How To Make A Keto Pumpkin Spice Latte
We found that the best way to make a latte low-carb was to recreate the milk used in a normal latte with a 4:1 ratio of almond milk and heavy whipping cream! We even added some collagen peptides, which is entirely optional, to create the frothy texture you would normally get from a milk steamer.

Classically, this is a fall time drink, but who are we kidding? When it’s low carb and has pumpkin spice in it, drinking it at all year long only seems right!

Pumpkin Spice Latte Recipe | Low Carb, Sugar Free
A low-carb alternative to your favorite fall time drink. Made with keto pumpkin syrup for only 5g net carbs per serving.

Ingredients:
PUMPKIN LATTE SYRUP
¾ 7.5 oz (half a 15oz can) 100% pumpkin puree
¾ 1/2 cup Water
¾ 1/2 cup powdered erythritol/swerve confectioners
¾ 1 tbsp Pumpkin Pie Spice
PUMPKIN SPICE LATTE
¾ 2 oz cold brew
¾ 3-4 oz hot water
¾ 1/4 cup Heavy Whipping Cream
¾ 3/4 cup unsweetened almond milk
¾ 1.2 scoop Collagen Peptides
¾ 1.5 tbsp pumpkin latte syrup (ingredients to make listed above)
¾ 15 drops Liquid Stevia
¾ 1/2 tsp vanill extract
US Customary – Metric

Instructions:
1 heat a sauce pan over low heat and add in the puree, water, erythritol and pie  
  spice. Combine and allow to cook down for 8-10 minutes. You want a pumpkin pie
  filling consistency. Set aside.
2 In a sealable jar add the heavy whipping cream, almond milk and collagen
   peptides and microwave for 1 minute. Seal the heated mixture and shake for 30-60
   seconds.
3 While the milk mixture is heating add your coffee (and water if using cold brew) to
   a coffee mug and set aside.
4 Once the milk mixture is heated, add vanilla extract, stevia and 1.5 tbsp of the
   pumpkin latte syrup, and shake again. Pour the mixture over your coffee and
   additionally top the latte with a dollop of whipped cream and a drizzle of the
   leftover pumpkin latte syrup. Enjoy!
5 Note: The syrup should last up to 10 days in the fridge and 2 months in the    
    freezer!
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