Creamy Keto Pumpkin Spice Latte
Published September 7, 2019 • Updated February 26, 2026
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The holy grail of all things pumpkin flavored is this homemade pumpkin spice latte! Grab a sweater, cozy up to the fire and sip on this creamy, sugar-free version that tastes just like Starbucks.
Pumpkin everything season is here! The PSL marks the transition from shorts and sunblock to sweaters and Hunter Boots. Soon my house will be filled with the smell of pumpkin from candles and a pumpkin roll baking in the oven.
This homemade version is creamy, frothy and tastes just like Starbucks. Adding butter and MCT oil keeps me full through my morning and gives me extra energy to get through busy back-to-school mornings.
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Ingredients
2 cups of freshly brewed coffee or espresso -
4 tablespoons 100% pumpkin puree
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2 tablespoons unsalted butter or 4 tablespoons heavy cream
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1 tablespoon MCT oil
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1 tablespoon erythritol or monk fruit
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½ teaspoon vanilla
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1/2 teaspoon pumpkin pie spice
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use a different sweetener instead of erythritol or monk fruit?
Absolutely! You can use any low-carb sweetener of your choice, like stevia or allulose. Just make sure to adjust the amount according to your taste preference.
What can I substitute for heavy cream if I want a dairy-free version?
You can replace heavy cream with coconut cream or almond milk for a dairy-free alternative. Just note that using almond milk will make the latte less creamy.
How can I store leftover pumpkin spice latte?
If you have any leftovers, store the latte in an airtight container in the refrigerator for up to 3 days. Just give it a good stir or reheat before enjoying it again!
Is there a way to make this latte vegan?
Yes! To make it vegan, use a plant-based butter substitute and replace the heavy cream with coconut cream or a nut milk. You can also use a vegan sweetener.
Can I make this latte ahead of time?
Yes, you can brew the coffee and mix in the pumpkin puree and spices ahead of time. Just store it in the fridge and heat it up when you’re ready to enjoy!
Tried it with coconut cream instead of butter and the froth was insane. Way thicker than I expected, almost like a coffee shop drink. Added an extra half teaspoon of pumpkin pie spice before blending and the whole thing turned this deep amber. My kitchen smelled like fall for the rest of the morning. It's February and I've made this six times since October, but the coconut cream version is the one I'm keeping. Trying it over ice next to see if it holds up.
That deep amber means you got the spice ratio right. For iced, blend everything warm first then pour over a full glass of ice. Blending cold it won't froth the same way.
Made this probably a dozen times since October. The MCT oil is what gives it that thick foam on top, and pouring it straight from the blender (not letting it sit) keeps the texture right.
Honestly I thought the MCT oil was going to throw the whole thing off. I make blended coffee drinks all the time but I've never added oil and I kept second-guessing myself right up until I hit blend. The froth it creates though is way richer than anything I've gotten from a Starbucks PSL, and none of that cloying sweet aftertaste. Making a second cup.
The Starbucks PSL is basically sugar foam with coffee underneath. When the sweetener's right you stop noticing it. I had two the first time I made this.
Was skeptical about the MCT oil but made this on a snowed-in Saturday and now every Starbucks PSL tastes watered down. The pumpkin puree thickness is everything.
MCT oil is the one ingredient everyone questions before making it. And four tablespoons of pumpkin is not a typo - thinner cans won't give you that texture.
Swapped heavy cream for coconut cream and dusted extra cinnamon after blending. The froth alone is worth it on a cold morning. I brought it to my desk expecting a passable keto coffee and it actually surprised me. Tip: start with half the monk fruit. I used the full tablespoon and it was way sweeter than I wanted.
Coconut cream froth is actually better, holds longer than heavy cream. And yeah, I'd start at half the monk fruit too. The full tablespoon gets away from you fast.