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It’s officially fall!
That’s right, it doesn’t start being fall until I make my first round of PSL!
I have an obsession. It’s probably a problem.
One of the best things about fall, for me, is everyone starts selling their pumpkin spice lattes! EEE!
If you follow me pretty close, you know that my family and I just recently went keto. I did not think about the ramifications of this choice, two months before fall, but here we are.
I don’t eat sugar, milk, or anything heavy in carbs.
This causes a huge problem considering a PSL is ALL carb. Can’t tell you how sad I was to see the lattes in Wal-Mart one day. It was like a slow-motion scene in a movie. I saw them and my heart was a-flutter, slowly reached out to grab one, and then realized that I no longer indulge in the deliciousness that is fall in a bottle.
I’ve made my own before, why can’t I just make them keto.
Ladies and gentlemen, I present you with the best dang KETO pumpkin spice latte that I have ever made. I found the syrup on Amazon after the brand was recommended and I was SO excited! After having the heart-ache of not being about to drink store-bought versions, this syrup was a light in a dark tunnel! Eventually, I’ll figure out how to bake with. Pumpkin spice goes with pumpkin spice, right?
Before we start
I know a lot of recipes will tell you to use REALLY strong coffee…Well, I did that, and ew. Don’t do that. Use regular brewed coffee or cold brew. Unless you like your pumpkin spice bitter. In that case…why are you drinking one of the sweetest fall drinks known to mankind?
You will need :
- At least 2 cups of brewed coffee
- 16 oz of Heavy Whipping Cream
- 4 teaspoons of Skinny Syrup in SUGAR-FREE Pumpkin Spice
- 1 teaspoon of Vanilla
- 1 teaspoon pumpkin spice
- 8 oz pumpkin puree (about half the can)
If you don’t like your PSL to taste like you drug it through the pumpkin patch, add a little less pumpkin puree.
If you like it sweeter, add more syrup.
This will make enough for a few days worth of pumpkin spice lattes (you’ll need more coffee)
After you have your ingredients gathered, add everything but the coffee into a medium size pot. Stir until desired thickness (mine was pretty thick) and temp. Once you have your pumpkin spice mix hot and your coffee brewed grab your cup.
You will want about ½ a cup of coffee to 1 ½ cups of pumpkin spice mixture but you can always add more or less for your taste preferences.
Refrigerate any leftovers, after they cool, for around a day or two (pumpkin spice doesn’t last long)
To top this lovely little cup of energy off, I HAND WHIPPED some heavy whipping cream, ½ teaspoon vanilla, and pumpkin spice syrup. It was phenomenal! I highly recommend it!
If you are super lazy, like I am most of the time, you can make pumpkin spice coffee. Super simple, coffee, heavy whipping cream, and the pumpkin spice skinny syrup. I have it almost every day! The measurements will depend on your own preferences (and I don’t measure mine).
TIP: Go easy on the syrup unless you are following a recipe, it’s pretty strong. I use a capful in a 16oz coffee.
Let me know how it turns out for you! Don’t forget to share with your keto friends!