Let me tell you about my favorite morning drink that tastes just like those pumpkin spice lattes from coffee shops, but it’s keto-friendly and way cheaper to make at home.
I started making this keto pumpkin spice iced coffee last fall when I was tired of spending so much money on coffee runs. The first time I made it, I was honestly surprised, it tasted amazing!
What I love most about this recipe is how simple it is. You don’t need any fancy equipment, just basic kitchen stuff you probably already have. It takes about 5 minutes to make.
If you’re following keto like me, you’ll be happy to know this drink won’t mess up your diet. It’s creamy, has that wonderful pumpkin spice flavor, and gives you the energy boost you need to start your day. Plus, it costs way less than buying one at a coffee shop.
I’m excited to share this recipe with you. It’s become my go-to drink, and I think you’ll love it too. Let’s make one together!
Why You’ll Love This Recipe
- Ready in under 5 minutes with basic ingredients
- Perfect balance of pumpkin, coffee, and warming spices
- Customizable sweetness to match your preferences
- Significantly cheaper than coffee shop alternatives
- Fits perfectly into a keto lifestyle
- Can be prepared ahead for busy mornings
- Easily adaptable for different dietary needs
Quick Facts
Keto Pumpkin Spice Iced Coffee is a low-carb version of the popular fall coffee drink that gives you all the cozy autumn flavors without the sugar. It combines chilled coffee with real pumpkin puree, warming spices, and keto-friendly ingredients that keep it under 3g net carbs per serving.
- Prep Time: 3 minutes
- Total Time: 5 minutes
- Servings: 1 large drink (16 oz)
- Calories: 98 kcal
- Net Carbs: 3g
Equipment Needed
- Coffee maker or cold brew system (for brewing the base coffee)
- Measuring spoons (for precise ingredient portions)
- Tall glass (16 oz recommended for proper mixing)
- Whisk or long spoon (for thorough ingredient incorporation)
- Blender (optional, for extra frothiness)
- Mason jar (optional, for make-ahead preparation)
- Ice cube tray (for fresh, clean ice)
Ingredients
- 1 cup brewed coffee (cooled or iced)
- ½ cup unsweetened almond milk
- 2 tbsp pumpkin puree (100% pure pumpkin)
- 1-2 tbsp sugar-free sweetener (erythritol or monk fruit)
- ¼ tsp pumpkin pie spice (plus extra for garnish)
- ¼ tsp vanilla extract
- 1 tbsp heavy cream
- Ice cubes
- Sugar-free whipped cream (optional)
How to Make
The night before, brew a cup of coffee and let it cool in the fridge. This saves time in the morning and ensures your drink is perfectly chilled.
1. Start by getting your glass and adding a handful of ice cubes. Pour your cold coffee over the ice cubes until the glass is about halfway full.
2. In a separate cup, mix together the pumpkin puree, sugar-free sweetener, pumpkin pie spice, and vanilla extract. Stir until everything is well combined and there are no lumps.
3. Add this pumpkin mixture to your iced coffee and stir well. Make sure everything is mixed together. You don’t want any pumpkin clumps at the bottom.
4. Pour in the unsweetened almond milk and give it another good stir. Add the heavy cream and watch it create beautiful swirls in your drink as it mixes in.
5. Give everything one final stir to make sure it’s all combined. If you want it extra special, top with some sugar-free whipped cream and a tiny sprinkle of pumpkin pie spice.
Take a sip and enjoy your homemade keto pumpkin spice iced coffee. Remember, you can always adjust the sweetness by adding more sugar-free sweetener, or make it stronger by using more coffee. Make it exactly how you like it!
Quick Tip: If you’re in a hurry and your coffee isn’t cold yet, you can use extra ice cubes, but remember this might make your drink a bit watery as they melt.
Pro Tips for Perfect Results
- Use room temperature pumpkin puree for better mixing
- Double-strain your coffee to prevent sediment
- Freeze coffee ice cubes to prevent dilution
- Mix pumpkin and spices with a small amount of hot coffee first to prevent clumping
- Store premixed spice blend in an airtight container for quick preparation
- Use a clear glass for Instagram-worthy layering effects
Ingredient Alternatives
Coffee Options
- Cold brew coffee (smoother taste)
- Espresso shots (stronger flavor)
- Decaf coffee (caffeine-free)
- Coffee alternatives (chicory root, dandelion root)
Milk Alternatives
- Coconut milk (richer texture)
- Macadamia milk (lowest carb option)
- Hemp milk (extra nutrients)
- Cashew milk (creamiest non-dairy option)
Sweetener Options
- Allulose (most sugar-like taste)
- Stevia (natural option)
- Monk fruit (zero glycemic impact)
- Blend of sweeteners (balanced flavor)
Serving Suggestions
- Pair with keto pumpkin muffins
- Add collagen powder for protein boost
- Serve over coffee ice cubes
- Create a layered effect for presentation
- Garnish with sugar-free caramel drizzle
Troubleshooting Common Issues
- Pumpkin Not Mixing: Blend with hot coffee first
- Too Sweet: Add acid (cream) to balance
- Not Sweet Enough: Try different sweetener combinations
- Separating: Stir occasionally while drinking
- Too Thick: Adjust pumpkin puree amount
Storage Instructions
- Base Mix: Store up to 3 days refrigerated
- Prepare Ahead: Mix everything except ice and cream
- Frozen Coffee Cubes: Store up to 1 month
- Spice Mix: Store up to 3 months in airtight container
Recipe Variations
- Pumpkin Spice Frappuccino
- Blend with ice for a frozen treat
- Hot Version
- Skip ice and serve warm
- Protein Enhanced
- Add vanilla protein powder
- Extra Indulgent
- Add sugar-free caramel sauce
- Dairy-Free
- Use coconut cream instead of heavy cream
Frequently Asked Questions
Q: Can I make this ahead of time? A: Yes, prepare base mix up to 3 days ahead, add ice and cream when serving.
Q: How many net carbs per serving? A: 3g net carbs per 16 oz serving.
Q: Is this recipe diabetic-friendly? A: Yes, when made with appropriate sugar-free sweeteners.
Q: Can I use canned pumpkin pie filling? A: No, use only 100% pure pumpkin puree to keep it keto-friendly.
Q: How can I make it stronger? A: Add an espresso shot or use cold brew concentrate.
There you have it, your very own keto-friendly pumpkin spice iced coffee!
Don’t forget to save this recipe for those moments when you’re craving something special but want to keep it keto. Trust me, it’s a game-changer during pumpkin spice season.
Have you tried making this? I’d love to hear how it turned out! Drop a comment below and let me know if you added your twist to it. Don’t forget to save or pin this recipe for later, your future self will thank you when that pumpkin spice craving hits.
Recipe Card
Keto Pumpkin Spice Iced Coffee
Ingredients
- 1 cup brewed coffee cooled or iced
- ½ cup unsweetened almond milk
- 2 tbsp pumpkin puree 100% pure pumpkin
- 1-2 tbsp sugar-free sweetener erythritol or monk fruit
- ¼ tsp pumpkin pie spice plus extra for garnish
- ¼ tsp vanilla extract
- 1 tbsp heavy cream
- Ice cubes
- Sugar-free whipped cream optional
Instructions
- The night before, brew a cup of coffee and let it cool in the fridge. This saves time in the morning and ensures your drink is perfectly chilled.
- Start by getting your glass and adding a handful of ice cubes.
- Pour your cold coffee over the ice cubes until the glass is about halfway full.
- In a separate cup, mix together the pumpkin puree, sugar-free sweetener, pumpkin pie spice, and vanilla extract. Stir until everything is well combined and there are no lumps.
- Add this pumpkin mixture to your iced coffee and stir well. Make sure everything is mixed together – you don’t want any pumpkin clumps at the bottom!
- Pour in the unsweetened almond milk and give it another good stir.
- Add the heavy cream and watch it create beautiful swirls in your drink as it mixes in.
- Give everything one final stir to make sure it’s all combined.
- If you want it extra special, top with some sugar-free whipped cream and a tiny sprinkle of pumpkin pie spice.
- Take a sip and enjoy your homemade keto pumpkin spice iced coffee!