The perfect early fall refreshment is here! When you want to indulge in pumpkin spice delicacies but the weather is still so warm that hot drinks or hearty pies don’t feel like the best choices, this Iced Keto Pumpkin Spice Latte is for you.
The delicious taste of real pumpkin and flavorful pumpkin pie spice embedded in a sweet — yet sugar-free — ice-cold drink will satisfy your pumpkin spice cravings and keep you refreshed and nourished all day long. This indulgent latte is the best start for a busy morning, and it also makes a perfect afternoon pick-me-up.
How to make this Iced Keto Pumpkin Spice Latte
Making this refreshing and nourishing keto drink is a cinch: just blend all ingredients in a blender, and that’s it! Just think how amazingly well your morning will start with this tasty latte! Sweet and delicious, it gives you energy without spiking your blood sugar. If you want to make this latte a complete breakfast, check the tips for variations at the end of the post.
As you can guess, you need five ingredients for this awesome drink:
- Unsweetened almond milk as a base — try to get almond milk without food additives, at least without carrageenan
- Single or double shot espresso — a must-have in a latte! Use caffeinated or decaffeinated espresso. Instant espresso is absolutely fine
- Solid-pack pumpkin for thickness, texture, and taste
- Pumpkin pie spice (preferably homemade) for that mouthwatering pumpkin spice experience
- Sweetener — I’ve chosen caramel-flavored monk fruit drops; check for further recommendations at the end of the post
So, as there is nothing complicated in making this recipe, let’s take a look at how to prepare this fabulous fall-time keto drink:
Pour 1 cup (240 ml) unsweetened almond milk into a blender jar.
Add also single or double shot espresso…
…1/4 cup (60 ml) preferably organic solid-pack pumpkin. You can naturally use homemade roasted pumpkin in case you have made some…
…20 drops (or to taste) caramel-flavored monk fruit drops…
…and 1 teaspoon pumpkin pie spice.
Close the lid and blend…
…until smooth and frothy.
Transfer into a glass with ice.
Decorate, for example, with whipped cream, whipped coconut cream, pumpkin pie spice, or grated dark chocolate. As you see, I love to top my latte with a colossal amount of whipped cream.
Yum!
How I came up with this easy keto drink recipe
If you know me, you must be aware that I’m crazy about everything related to pumpkin and pumpkin spice. Each fall, I love to create new keto pumpkin or pumpkin spice recipes. I even make my own pumpkin pie spice. There is nothing cozier than the fall sun shining and throwing its golden glow to the kitchen, which is smelling delicious, pumpkin spice seasoned keto bakings. Oh yes, and I even use pumpkin spice-scented lip balm!
The weather is clearly cooler but still somewhat warm. Therefore, I wanted to create something ice-cold and refreshing for those warm fall afternoons — or a delicious wake-me-up drink to start the morning in a perfect way.
It didn’t take long to come up with the idea of an Iced Keto Pumpkin Spice Latte. Exactly nine years ago, I posted a Sugar-Free Pumpkin Spice Latte recipe here on my blog. However, that latte is hot, and it contains milk. Yep, dairy milk. I haven’t used dairy milk for years. I’m an avid lover of heavy cream and Greek yogurt, but I don’t use milk as such anymore.
So, I started throwing ideas about my Iced Keto Pumpkin Spice Latte. As a base, I chose unsweetened almond milk since it’s a perfect keto alternative for dairy milk and suitable for those who avoid dairy. It also provides a great base for various keto drinks, from smoothies and milkshakes to hot drinks. I was planning to make one serving, so I concluded that 1 cup (240 ml) almond milk would be the ideal amount.
And unlike your Starbucks PSL, which doesn’t contain real pumpkin, I wanted to include real pumpkin in my latte. I have bought quite many organic solid-pack pumpkin cans and was going to add some — maybe 1/4 cup (60 ml) — solid-pack pumpkin to my chilly drink.
Pumpkin pie spice was naturally a must-have ingredient in my latte. I still had a little left from the batch I made for my last year’s pumpkin pie spice mix post. I thought 1 teaspoon pumpkin pie spice would do the job and add enough mouthwatering pumpkin spice flavor.
Next, I pondered over the sweetener. Powdered erythritol would have been good and actually an obvious choice, but I wanted to have some flavor to amp up and complement the pumpkin spice experience. I browsed through my sweetener pantry and grabbed caramel-flavored monk fruit drops. Now, that sounded fascinating! Caramel would certainly be an awesome match with pumpkin pie spice!
Last, I naturally needed coffee for my latte. I thought I needed strong coffee and just a bit of it, so I decided to add a double shot espresso. Yes, as a Finn, I totally love coffee and consume copious amounts of it daily.
I whizzed all ingredients in a blender until smooth and frothy. As an impatient person, I couldn’t wait to transfer the drink to a glass, but I had to taste it immediately.
Oh mine, the flavor was unbelievably delicious! The caramel-flavored monk fruit drops made a fantastic sweetener as the caramel flavor lent extra decadence and complemented the pumpkin and the pumpkin pie spice extraordinarily well.
The consistency was also perfect. Solid pack pumpkin made the latte slightly thick but not too — smoothie-like — thick. This heavenly drink indeed saves my fall! I bet this fall, you’ll fall in love with this chilly latte, too!
Here’s the recipe for you to enjoy:
Iced Keto Pumpkin Spice Latte
The perfect early fall refreshment is here! When you want to indulge in pumpkin spice delicacies but the weather is still so warm that hot drinks or hearty pies don't feel like the best choices, this Iced Keto Pumpkin Spice Latte is for you.
The delicious taste of real pumpkin and flavorful pumpkin pie spice embedded in a sweet — yet sugar-free — ice-cold drink will satisfy your pumpkin spice cravings and keep you refreshed and nourished all day long. This indulgent latte is the best start for a busy morning, and it also makes a perfect afternoon pick-me-up.
Ingredients
- 1 cup = 240 ml ice-cold unsweetened almond milk
- 1 single or double shot espresso
- 1/4 cup = 60 ml solid-pack pumpkin or home-roasted pumpkin
- 20 drops caramel-flavored monk fruit drops
- 1 teaspoon pumpkin pie spice
Instructions
- Combine all ingredients in a blender.
- Blend until smooth and frothy.
- Serve over a glass of ice. Decorate, for example, with whipped cream, whipped coconut cream, pumpkin pie spice, or grated dark chocolate.
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| Nutrition information | In total (makes 1 serving) |
| Protein | 1.6 g |
| Fat | 2.6 g |
| Net carbs | 1.6 g |
| kcal | 39 kcal |
Tips for variations
I’ve chosen caramel-flavored monk fruit drops to sweeten this fabulous drink. Caramel is a perfect match with pumpkin pie spice. However, if you want to amp up the pumpkin spice flavor even more, you can use pumpkin spice flavored monk fruit drops, or pumpkin spice flavored stevia drops. Vanilla-flavored monk fruit or stevia drops are also excellent sweetener alternatives, and so are maple-flavored monk fruit or stevia drops.
On the other hand, plain powdered erythritol or allulose is a great sweetener for this drink. I actually whipped up a latte with powdered erythritol, and it made an excellent pumpkin spice latte. The sweetness of monk fruit is somewhat “thin” compared to the sweetness of erythritol.
Add a scoop or two of whey protein or egg white protein to make this luscious latte a complete breakfast (or other meal). Vanilla-flavored protein powders are terrific and lend succulent vanilla flavor that complements pumpkin pie spice perfectly. Feel free to add egg yolks for an even more nourishing drink if you can use raw eggs.
Unsweetened almond milk is by far the best base for this latte, but if you use dairy, feel free to use 1/4 cup (60 ml) heavy cream + 3/4 cup (180 ml) ice-cold water as a base. A drinkable type of coconut milk is a good option, too, but personally, I think the coconut flavor is not that great match with pumpkin spice.
General prattling
Currently, I’m in Tallinn, Estonia. I arrived here yesterday with a ship from Helsinki. The weather is sunny and warm. However, I have sort of broken a ligament in my knee, so I’m not able to walk very much. It doesn’t matter, because now I can work more as I’m a workaholic! And there is a great view from the hotel room window.
This week was quite busy with Ketokamu activities and creating pronunciation rules for the Dutch language. I created similar rules a couple of decades ago while working for Nokia (the cellphone company).
On Tuesday, we had a product development day with my Ketokamu colleagues at my new place. I served fresh keto waffles to my colleagues. They raved about them! (Sorry, there is no photo of the waffles, just my colleagues).
On Thursday, I attended the 60th-anniversary event of one of our suppliers. The morning was filled with speeches, but the afternoon was more interesting with workshops. I attended a flavoring workshop. We experimented with different natural flavors and tried to guess which flavors we were smelling or tasting!
The same evening, I hurried to take photos for this blog post and develop a keto apple pie recipe for the next day’s Ketokamu newsletter. I didn’t have time to experiment with the apple pie recipe, so it had to be a hole-in-one, so to say. I had written down my idea in the morning, and in the evening, I baked the pie, and boy, it turned out delicious! Phew, I was relieved and happy!
Hi Elviira, I have a couple of questions for you: 1) am I correct in thinking that a shot is equal to 1 ounce (30 ml)? and 2) how much powdered erythritol would you use? I like the idea of adding protein to make this a breakfast. I’ve been looking for a pumpkin smoothie that I really wanted to make, and this seems like it might be the one. I will have to use strong decaf coffee, at least to try the recipe, because my local grocery does not carry decaf espresso powder and I cannot do caffeine. If we like the recipe I can order some decaf espresso. I hope your knee gets better soon – life is hard when you can’t walk much (just ask my husband, who has a bad hip). PS – I’m going to check out your pumpkin pie spice recipe, too, given how much I like your Finnish gingerbread spice.
Hi Susan, thank you for the wishes and for your comment! 1) Yes, I used 1 ounce (30 ml) espresso for this recipe and it was just perfect. 2) I made one PSL with 1/4 cup (60 ml) powdered erythritol and it was pretty sweet. I think 3 tablespoons would be optimum for my tastebuds. It’s naturally a good idea to start with a smaller amount (let’s say, 2 tablespoons) and add more if needed. I tested quite many versions and ratios of different spices when I created my pumpkin pie spice recipe and I really like the published version. Hope you like it, too!
Thank you, Elviira. I will definitely add this recipe to my next meal plan. I don’t know what’s going on, but even though I signed up to get replies to my comments for this post, I never received your reply in my inbox. I was concerned about you because I always get such prompt replies, so I’m glad to know it’s a problem with WordPress and not with you.
You’re welcome, Susan. Technical issues can be frustrating. I changed the emailing service for my blog post emails and it didn’t send the notification about my weekly blog post today! I was troubleshooting the issue with the chat support and there was just a weird time zone problem, so the email was sent one hour later than usual.