Creamy Keto Pumpkin Spice Latte
Published September 7, 2019 • Updated July 20, 2026
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I started making this keto pumpkin spice latte back in 2018 when I realized the Starbucks version has 52g of carbs in a grande. Mine has 2g net carbs and tastes richer than anything I’ve ordered at a drive-through. I had two the first time I made it.
The secret is blending freshly brewed coffee with real pumpkin puree, grass-fed butter, and MCT oil. That combination creates a frothy, creamy layer on top that a regular latte can’t touch. The butter and MCT keep me full through my entire morning, which is why I make this almost daily from September through December. Some mornings I swap in coconut cream for the butter (the froth is actually better, holds longer) and it’s become my go-to low-carb coffee ritual.
If you love coffee drinks, I have a whole collection worth trying. My keto cold brew coffee is what I switch to in summer, and the keto caramel macchiato is another favorite when I want something sweeter. For a frozen version, my keto frappuccino blends up in under a minute.
What makes this different from most pumpkin spice latte recipes is the real pumpkin puree. Not pumpkin pie spice stirred into coffee. Actual canned pumpkin blended in, which gives it body and that deep orange color. I use 4 tablespoons per batch, and that’s not a typo. Thinner amounts won’t give you the texture that makes this feel like a $6 coffee shop drink for a fraction of the carbs.
I’ve tested this as a low-carb iced version too. The trick is blending everything warm first, then pouring over a full glass of ice. If you try to blend it cold, it won’t froth. I cover that method in detail below.
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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
Step by Step Instructions
Step by Step Instructions
Add ingredients
Add all pumpkin spice latte ingredients to a blender.
Blend it
Blend together until smooth and frothy.
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
How many net carbs are in this keto pumpkin spice latte?
My recipe comes out to about 4.5g net carbs per serving. I've calculated this using erythritol (which is 0 net carbs) and real pumpkin puree. For comparison, a grande Starbucks PSL has 52g of carbs. When I first did that math, I stopped ordering out permanently.
How do I make the iced version?
I tested this both ways. Blend everything warm first, then pour over a full glass of ice. When I tried blending it cold, the butter didn't emulsify and the froth was nonexistent. Warm blending creates the foam, and the ice chills it without ruining the texture. I fill my glass all the way with ice before pouring.
Can I use coconut cream instead of butter or heavy cream?
I've tested all three, and coconut cream is actually my favorite swap. The froth is thicker and holds longer than heavy cream. It makes the whole thing taste like a coffee shop drink. I use full-fat canned coconut cream, not the carton stuff, which is too thin.
Can I make a pumpkin spice syrup to keep in the fridge?
I make a batch concentrate that lasts all week. Cook pumpkin puree, sweetener, pumpkin pie spice, and a splash of water in a small saucepan over medium heat for about 8 minutes until it thickens. I store it in a jar in the fridge and spoon 2 tablespoons into my coffee each morning. Saves me 5 minutes on busy days.
How do I make this without a blender?
I've used a handheld frother when my blender was in the dishwasher, and it works. The froth layer is thinner, but the fats still emulsify so you're not sipping oil. A shaker bottle works in a pinch too. I just wouldn't stir it with a spoon because the butter separates.
Can I skip the MCT oil?
You can, but it changes the drink. The MCT oil is what creates that thick foam on top. Without it, you'll get a creamier latte but less froth. I've made it both ways, and when I skip the MCT, I add an extra tablespoon of butter to keep the richness. If you're new to MCT, start with half a tablespoon because it can be intense on an empty stomach.
What's the difference between bulletproof coffee and a regular latte?
A regular latte uses steamed milk. Bulletproof coffee blends in butter and MCT oil instead, which keeps you full for hours and supports ketosis. I switched years ago and never went back. My keto peppermint white mocha and keto white mocha use the same butter coffee base if you want to try other flavors.
Should I start with less sweetener than the recipe calls for?
I'd start with half a tablespoon and taste. One of my readers used the full tablespoon of monk fruit and said it was way sweeter than he wanted. I tend to use the full amount because I like it on the sweeter side, but the pumpkin and spice already add a lot of natural flavor. You can always add more, but you can't take it out. My keto hot buttered rum is another recipe where I tell people to start low on sweetener.
Made it twice already. I'm not going back to Starbucks.
If the erythritol isn't dissolving, run the blender a full 60 seconds instead of stopping when it looks done. Noticed a real texture difference once I started.nnOkay so I went keto about eight months ago and kind of accepted early on that the fancy coffee thing was just over for me. Started drinking black coffee, got used to it, stopped thinking about flavored drinks as something that applied to me. Found this on a random Tuesday when I had leftover pumpkin puree and figured I'd see what happened. Feel a little embarrassed about how long I went without it.nnThe butter frothing up in a regular blender with no attachment was the part I wasn't ready for. I actually stopped and stared at the cup for a second. The half teaspoon of pumpkin pie spice does more than you'd expect for that amount. Went back to re-read the recipe because I wasn't sure I'd measured right.nnMade it five times in the last two weeks. I keep butter next to the coffee maker now.
This just replaced my Starbucks order and I am not even a little sad about it!!
Made this this morning but by the time I got halfway through, the MCT oil had pooled on top. Is that just how these work or did I not blend it long enough?
The variable nobody mentions is blender speed. Starting slow and ramping up over about ten seconds gives the butter time to incorporate before the vortex gets going, so you don't end up with fat pockets floating on top. At full speed from the start, the MCT oil and butter just chase each other around instead of emulsifying. Obvious once you see it, but I wasted three batches getting there.
Confession: I gave up Starbucks when I went keto two years ago and kept telling myself I was fine with it, which, I mostly was, except for the PSL and I could never fully explain why. First sip of this, butter and pumpkin spice, and I just kind of stood there for a second.
I know that pause. Took me forever to get the butter-to-pumpkin ratio right. Had to feel like the real thing. Alicia, glad it landed.
saving this for psl season
I pulled mine out in August last year. PSL season doesn't wait, Nina.
Blending hot coffee felt sketchy but I held the lid down and went for it. Froth came out better than anything our machine has made. My wife had the second cup before I finished the first.
That pumpkin pie spice smell. Almost exactly what I remembered.
Brought this to a 7am meeting. Silence. Close to perfect.
7am silence is as good as it gets. James, what's the 'close to perfect' part? I might have a fix.
I batch the pumpkin base on Sundays. Five minutes max. Then each morning it's just add coffee and blend. I tested whether it would separate in the fridge before committing to this, and it holds fine. That's what makes the habit actually stick.
Tested the same thing. Five days easy, gets a little darker on top but stirs back fine.
Used coconut cream instead of heavy cream because that's literally all I had, and it came out super thick, almost dessert-like. Was worried it wouldn't froth up in the blender but it actually did. The pumpkin spice came through even stronger than the original, which I wasn't expecting at all. Might be my regular version from now on.
Coconut cream does this every time. The froth is thicker and holds longer than heavy cream too. Just make sure it's full-fat canned, not the refrigerated carton. The carton's too thin and the fat separates. That dessert-thick texture you got is exactly what I was going for when I tested it, and the stronger spice makes sense since coconut fat carries flavor differently.
I've been through enough keto PSL recipes that I basically gave up. Most taste like spiced coffee with a weird aftertaste, and you're hungry again by 10. MCT oil is what every other version skips, and you feel it by mid-morning. Made one this morning after spring cleaning and didn't need lunch until 1pm. Nothing from Starbucks comes close.
Until 1pm after spring cleaning is a real test. That's the MCT, not the pumpkin spice.
On Sundays I batch pumpkin puree, erythritol, and pumpkin pie spice into small mason jars. Each morning I just drop one in the blender with butter and MCT oil. Done in under two minutes.
Stealing this. What size jars, one serving each?
Made this for our neighborhood spring cleanup Saturday, set it out in a carafe next to regular coffee. Three people asked if I'd ordered it from somewhere. Just because of the froth. The butter and MCT oil do something to the texture you can't get any other way. Two neighbors went home and Googled it. That's enough for me.
Neighbors went home to Google it. That's better than any compliment. MCT froth holds in a carafe longer than you'd think too.