I tried the Starbucks Pumpkin Spice Latte a few years ago and thought it was so gross. Even if I only get a few pumps like most people suggested, it’s still way too sweet for me. Plus, I’m really trying to live predominately keto lifestyle with no sugar and no grains. I love the idea of a PSL but I wanted to make it a little more to my taste. This creamer is so easy to make and if you really don’t like pumpkin you can sub out the flavors for whatever you like. Make a big batch of this non-dairy keto-friendly coffee creamer and store in the fridge to add to your lattes. I love them iced or hot! Since it’s dairy-free, this would also work for those who are following a Paleo lifestyle as well. It’s also vegan and can be made Whole 30 compliant also. It’s just the best.

Keto Pumpkin Spice Latte

Ingredients:

Pumpkin Spice Creamer

1/3 cup cashews

1 cup water (may need more depending on the consistency you like)

3 tablespoons pumpkin puree (add more if you like it more pumpkin-y)

1 tbsp Stevia (or sweetener of your choice)

1 tbsp pumpkin pie spice

Bonus: 2 scoops Vital Proteins Collagen Peptides for added protein!

Espresso

I have a Nespresso which I love! I highly suggest investing in this machine – it’s affordable and totally changes my coffee game. I don’t know how to make espresso without one — sorry! 🙂

Directions:

Mix the cashews, water, pumpkin puree, stevia and spices in a Vitamix or blender of your choice.  Note: The cashews mixed with water and stevia make a basic cashew milk recipe! You can totally use this just plain for your smoothies or coffee. The cashews make it very creamy. Add the pumpkin and spices and voila! The perfect base for a PSL!

Pour the pumpkin spice creamer in a glass jar and store the remainder in the refrigerator.

Add 1 or 2 shots of espresso to as much of the pumpkin spice creamer base as you like. I added about 4 tablespoons to 1 shot of espresso. (Is that a lot?! Haha) You’ll have plenty of leftovers from the recipe! Mix it with this handheld frother. (PS – I LOVE this tool. My second most used kitchen tool, after this.)

If drinking hot, I recommend heating the pumpkin creamer base in a frothing machine first, then mixing in the espresso. If you’re drinking cold, then pour over ice! Enjoy!

Let me know if you make this recipe, I’d love to see your creations on Instagram! Tag me @maebad