This easy keto Sugar-Free Pumpkin Spice Coffee Creamer Recipe is ready in 5 minutes to enjoy some delicious homemade pumpkin spice latte from the comfort of your home with only 1 gram of net carbs.
If you are craving keto pumpkin spice latte, this creamer makes it easy to serve one every morning, hot or cold!
Table of contents
This creamer is the perfect addition to your black morning coffee this fall. It turns your coffee into a delicious pumpkin spice latte in seconds, and it’s made with all-natural, no artificial flavors or sweeteners!
In fact, this recipe works with any keto-friendly sweeteners like erythritol, allulose, or sugar-free maple syrup made from Monk fruit.
Is Pumpkin Spice Creamer Sugar-Free?
No, store-bought pumpkin spice creamer contains sugar from sweetened condensed milk and added sugar.
To enjoy a low-carb diabetes-friendly coffee creamer this fall, use natural ingredients and make a delicious homemade pumpkin spice coffee in 5 minutes at home!
What’s Sugar-Free Pumpkin Spice Creamer?
It’s a keto coffee creamer made with no sugar and a few simple, wholesome ingredients. In fact, store-bought creamer might be convenient.
They are also loaded with additives that you don’t need and are not good for you.
How To Make Sugar-Free Pumpkin Spice Creamer
Let me show you how to make a keto pumpkin creamer in less than 5 minutes.
Ingredients
You first need to get the ingredients.
- Heavy cream or dairy-free canned coconut cream for a dairy-free alternative. Simply shake the coconut cream can before opening and measuring to blend all the layers present in the can.
- Unsweetened almond milk or coconut milk for a coconut flavor.
- Erythritol – that’s your sugar-free sweetener in this recipe. Other sugar substitute options that are keto-approved include sugar-free monk fruit syrup, stevia drops, and allulose.
- Pumpkin pie spices – if you can’t find the ready-made spice blend in-store, use a pinch of cinnamon, nutmeg, ground cloves, and ginger altogether.
- Pumpkin puree – I am using ready-made unsweetened canned pumpkin puree made with only one ingredient: real pumpkin puree, no additives.Learn how to make your own pumpkin puree.
- Cinnamon stick
- Vanilla extract
Instructions
Heat and whisk heavy cream, almond milk, sweetener, pumpkin pie spices, and pumpkin puree into a small saucepan.
Add in the cinnamon stick and bring over high to medium heat until the liquid boils.
Boil for 1 minute, stirring occasionally, then remove from heat and stir in vanilla extract and cool it for 15 minutes in the pan, uncovered.
Finally, remove the cinnamon stick from the saucepan and transfer the sugar-free pumpkin spice creamer into a glass mason jar.
Storage
Store the cooled pumpkin creamer in a sealed glass mason jar in the fridge for up to 4 days, and enjoy pure pumpkin flavor every morning in your coffee!
You can also freeze single servings of coffee creamer in an ice cube tray.
Allergy Swaps
If you have food allergies, you can tweak this recipe, replacing some of the ingredients below to make it:
- Dairy-free – replace heavy cream with canned coconut cream or soy cream, or more almond milk. Not that making this recipe entirely from almond milk is less creamy or thick.
- Sugar-alcohol-free – replace erythritol with stevia drops or monk fruit drops. Only 2-4 drops should be enough to sweeten this batch of pumpkin keto creamer.
- Gluten-free – this recipe is naturally free from gluten, but if you have a gluten allergy, double-check that your pumpkin spice mix doesn’t have gluten ingredients as a stabilizer. If so, make your own following my recipe below.
Making Pumpkin Spice
If you can’t find a pumpkin spice blend in-store, make your own by stirring them together:
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- 1/8 teaspoon of cloves or allspice
Store the mix for up to 6 months in a sealed glass jar. Use about 3/4 to 1 teaspoon of the pumpkin spice mix in this keto pumpkin creamer recipe.
Serving
Hot keto pumpkin latte with creamer
Serve eight ounces of strong-brewed black coffee in a coffee mug. Top with 3-4 tablespoons of coffee creamer at room temperature.
If your creamer comes straight out from the fridge, microwave the amount you intend to use for 30 seconds before adding it to the hot coffee.
This prevents the coffee from cooling down too fast by adding an ultracold creamer into it.
Then, top your cup of pumpkin spice coffee with a dollop of:
- Unsweetened whipped cream – can use coconut whipped cream if dairy-free.
- A pinch of cinnamon or pumpkin pie spice.
- A drizzle of sugar-free maple syrup.
Cold pumpkin spice latte
When you crave a pumpkin spice Frappuccino, warm eight ounces of black coffee and release the frozen pumpkin spice creamer ice cube into it for a cold pumpkin spice latte.
If you didn’t freeze the creamer, add ten ice cubes to your hot brewed coffee and pour the cold pumpkin spice coffee creamer on top.
You can also blend the three ingredients in a blender and increase the ice cubes to make your drink frothier.
Pumpkin spice tea
Yes, you read well you can make a pumpkin spice latte with hot strong brewed tea!
It’s surprisingly delicious, and all your tea-lover friends will love this sugar-free pumpkin spice creamer in their tea this fall!
Step-By-Step Video
Frequently Asked Questions
I’ve listed below the answers to the most common questions about this recipe.
Can I Make My Own Homemade Pumpkin Puree
Yes, you can also make this recipe using your homemade pumpkin puree.
Make sure your pumpkin is made from steamed pumpkin, it’s less watery than boiled pumpkin, and the pumpkin flavor is stronger.
I love to create keto coffee for my breakfast as a comforting pick-me-up morning drink. Below I listed my other hot keto coffee drinks for you to try.
Keto Caramel Sauce
Vegan Bulletproof Coffee
Keto Bulletproof Latte
Have you made this pumpkin spice-flavored creamer recipe? Share a comment or review below,
Did You Like This Recipe?
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Sugar-Free Pumpkin Pie Creamer
1.1gNet Carbs
An easy flavorsome, sugar-free pumpkin pie creamer to make a delicious keto Fall latte.
Author: Carine Claudepierre
Prep: 10 minutes mins
Cook: 2 minutes mins
Total: 12 minutes mins
Yield: 8 servings (4 tablespoons)
Serving Size: 1 serving (4 tablespoons)
4.99 from 343 votes
Ingredients
US Customary – Metric
- 1 cup Heavy Cream or canned coconut cream – shake can before opening and measuring
- ½ cup Unsweetened Almond Milk
- 2 tablespoons Canned Pumpkin Puree not pumpkin pie filling!
- 2 tablespoons Granulated Sweetener or sugar-free maple syrup
- ½ teaspoon Pumpkin Spices combo of nutmeg, cinnamon, ginger and cloves – can increase to 3/4 teaspoon
- 1 Cinnamon Stick
- ½ teaspoon Vanilla Extract
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Instructions
In a small saucepan, over medium heat, whisk heavy cream, almond milk, pumpkin puree, erythritol, pumpkin pie spices, then add in the cinnamon sticks.
Increase to medium-high heat and bring to a boil, occasionally whisking for about 1 minute or until the sweetener dissolves.
Remove from heat, stir in the vanilla extract and cool down in the pan for 5 minutes.
Serve your 8-oz black coffee and stir in about 3- 4 tablespoons of coffee creamer for a light latte or increase creamer based on taste.
Storage
Store in the fridge for up to 1 week. Stir or shake well before using.
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Serving Size: 1 serving (4 tablespoons)
Yield: 8 servings (4 tablespoons)
Serving: 1serving (4 tablespoons)Calories: 106.7kcal (5%)Carbohydrates: 1.3gFiber: 0.2g (1%)Net Carbs: 1.1gProtein: 0.7g (1%)Fat: 11.2g (17%)Saturated Fat: 6.9g (43%)Polyunsaturated Fat: 0.5gMonounsaturated Fat: 3.3gCholesterol: 40.8mg (14%)Sodium: 31.9mg (1%)Potassium: 31.3mg (1%)Sugar: 0.2gVitamin A: 1021.4IU (20%)Vitamin B12: 0.1µg (2%)Vitamin C: 0.4mgVitamin D: 0.2µg (1%)Calcium: 40.3mg (4%)Iron: 0.1mg (1%)Magnesium: 3.2mg (1%)Zinc: 0.1mg (1%)
About The Author
Carine Claudepierre
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
