If you love pumpkin spice anything but want to keep it keto, this iced coffee is going to be your new favorite!
It’s creamy, pumpkin-y, and perfectly spiced, all while being super low in carbs.
I love whipping this up as a treat on busy mornings or when I need a little pick-me-up in the afternoon.
It tastes like fall in a glass—and the best part?
You can make it in just a few minutes with stuff you probably already have on hand.
Let’s do this!
What You’ll Need
- 1 cup brewed coffee (cooled or iced)
- 1/2 cup unsweetened almond milk
- 2 tbsp pumpkin puree
- 1-2 tbsp sugar-free sweetener (like erythritol or monk fruit)
- 1/4 tsp pumpkin pie spice (plus a pinch for garnish)
- 1/4 tsp vanilla extract
- 1 tbsp heavy cream
- Ice cubes
- Whipped cream (optional, sugar-free)
Pro Tips
- Cool your coffee ahead of time – Brew it the night before and chill it in the fridge for quick assembly.
- Customize sweetness – Start with 1 tbsp of sweetener, then taste and adjust to your liking.
- Blend for frothiness – Want that coffee-shop vibe? Toss everything in a blender for a creamy, frothy finish.
- Make it decaf – Need an afternoon treat without the jitters? Decaf coffee works just as well.
- Spice it up – Add a little extra cinnamon or nutmeg for more autumn flavor.
Tools You’ll Need
- Measuring spoons
- Tall glass
- Spoon or whisk
- Blender (optional for frothiness)
Substitutions & Variations
- Milk: Use coconut milk if you don’t have almond milk.
- Sweetener: Swap erythritol for stevia or allulose.
- Pumpkin pie spice: Use a mix of cinnamon, nutmeg, and cloves if you don’t have the blend.
- Caffeine-free: Decaf coffee works perfectly here.
Make Ahead Tips
- Brew your coffee the night before and store it in the fridge.
- Pre-mix the pumpkin puree, sweetener, and spices in a small jar to save time.
Instructions
1. Brew and cool your coffee.
Brew 1 cup of coffee and let it cool. You can pop it in the fridge if you’re short on time.
2. Mix the pumpkin and spices.
In a small bowl, mix the pumpkin puree, sugar-free sweetener, pumpkin pie spice, and vanilla extract until smooth.
3. Combine coffee and milk.
In your tall glass, add the cooled coffee and almond milk. Stir well.
4. Add pumpkin mix.
Stir the pumpkin mixture into the coffee until fully combined.
5. Top with cream and spices.
Add ice cubes to the glass, pour in heavy cream, and give it a final stir. Top with whipped cream and a pinch of pumpkin pie spice if desired.
Leftovers & Storage
If you want to make a larger batch, mix everything except the ice and cream, and store it in the fridge for up to 2 days. Add ice and cream right before serving.
Wrap-Up
This Keto Pumpkin Spice Iced Coffee is like fall in a glass without the sugar rush!
It’s simple, delicious, and way cheaper than a coffee shop run.
Try it out, and let me know how it turns out in the comments.
Don’t forget to share your favorite tweaks—I’d love to hear them! 🍂☕
