DIY Keto Skinny Pumpkin Spice Latte
Originally posted Sept. 26, 2017, updated August 27, 2020
I’ve been craving Pumpkin Spice Lattes (PSL, for short) like crazy ever since Starbucks introduced their come-back this month, affectionately known as the PSL. (Honestly, I think it arrives earlier and earlier each year). I prefer to shop local, and nowadays every independently owned coffee shop is now debuting the Pumpkin Spice Latte. For this, I am thankful! BUT I needed a Keto Pumpkin Spice version!
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If you are on any type of modified diet, getting a PSL is almost out of the question. Even just a tall “Skinny” Pumpkin Spice Latte lands you at 200 calories and 38g of sugar! Seriously, if that’s considered “skinny” I’m just gonna go for the real deal and get a regular PSL for only 100 calories and 2g of sugar more! Additionally, most locations don’t offer a “skinny version” anymore. To modify it would be best to substitute the milk for almond, skip the whipped topping (which is pumpkin flavored, so you’ll be missing that!)
So…I was lead to the creation of my very own Skinny Pumpkin Spice Latte. I’m also saving myself $5.00 per drink! I love this Sugar-Free Pumpkin Spice Syrup I discovered from Dashing Dish, it is dairy-gluten-and-sugar-free!
Keto, THM, paleo, gluten-free
This easily fits into many diets: Keto, THM, Paleo, clean-eating, and gluten-free. Drizzling a little bit of the Sugar-free Pumpkin Spice Syrup into some pumpkin-flavored coffee is ah-mazing, however, it really spices up plain coffee and expresso as well. I whipped up my own whipped topping that is also sugar-free, in my opinion, nothing beats freshly whipped topping!
Interested in other low-carb and keto drink recipes and hacks? Check out: DIY Iced Caramel Vanilla Bulletproof Coffee and Low-Carb Iced Starbucks Drink Hacks!
Items you’ll need to make this recipe:
Sugar-free Pumpkin Spice Syrup
Ingredient list:
- pumpkin puree
- baking stevia
- vanilla extract
- Water
- alt
- Cinnamon
- Pumpkin pie spice
Sugar-free Pumpkin Spice Syrup
Ingredients
- 1/3 cup pumpkin puree
- 1/2 cup Baking stevia OR 1 cup sweetener that measures like sugar
- 1/2 tsp Vanilla extract
- 1 1/2 cup Water
- Pinch Salt
- 1 tsp Cinnamon
- 1 tsp Pumpkin pie spice
Instructions
- Combine all ingredients in a medium saucepan and bring to a boil over high heat. Turn heat down to medium, and bring to a simmer, stirring occasionally to keep the syrup from burning. (Be sure to stir from the bottom of the pot, to make sure the syrup is not burning at the bottom).
- Let the mixture continue to simmer until it thickens up to become a syrup and begins to coat the spoon for about 10-15 minutes. You will know it's about ready when it starts to bubble and get thick.) Remove from heat.
- Let the syrup come to a room temperature, and refrigerate in a sealed container. The syrup will thicken a bit in the refrigerator but will become syrup again when heated in the microwave for 20-30 seconds, or you could add a few tablespoons of water to thin it to your liking.
I make my own whipped topping, but you can purchase your own as well. If you are interested in making your own, here is my recipe:
Whipped Topping
- 1-pint Whipping cream
- 1/2 cup [Swerve|https://amzn.to/32zH2qc]
- 1/2 tsp [Vanilla extract|https://amzn.to/3lq437C]
Place cream, swerve, and vanilla extract in a mixing bowl. Using a stand or hand-held mixer with a wire whip at medium speed, whip until cream begins to thicken. Continue whipping for several minutes until the cream is fluffy but not too firm. Use on top of coffee!
Please note that I am not a certified nutritionist. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator & use ingredients according to your plan.
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