Keto pumpkin spice creamer is your new go-to, low carb coffee creamer! It's a flavorful mix of almond milk, heavy cream, pumpkin purée, powdered monk fruit sweetener, and a warm spice blend that delivers delicious pumpkin spice flavor for all my friends livin' that low carb lifestyle.
On a crisp autumn morning, there's nothing better than savoring a hot brewed coffee with a tasty homemade coffee creamer.
This keto recipe uses basic ingredients and all you need is a blender to combine it all together. When you're done, store it in the fridge for a delicious warm cup of joe (or iced cold brew coffee) blended with seasonal flavors every day of the week!
I certainly have been enjoying it on the regular and I'm sure you will too!
why this recipe works
One of the absolute best parts about the fall season is going hard on all things pumpkin pie spice — it's basically a right of passage.
As much as I love a splash of pumpkin spice flavors in my morning coffee using store-bought creamers, not all of us are able to indulge.
That's why I created this healthy keto pumpkin spice creamer! All of your pumpkin spice dreams can come true without the carbs, added sugars and other questionable ingredients you often find in the store-bought stuff.
Made with natural ingredients, this sugar-free pumpkin spice creamer adds a rich creaminess and pumpkin flavor to cold or hot coffee. You can even froth it to create your own keto pumpkin spice latte!
- An easy recipe that's ready to serve in a matter of minutes.
- The perfect way to enjoy fall flavors while on a low-carb, paleo or keto diet.
- A great recipe that'll last you for the rest of the week or longer, depending on how much creamer you use!
- Simple to put together. All you need is a blender!
- Only 1-2 grams net carbs per serving, but it tastes just as good as a regular creamer.
ingredients for keto pumpkin creamer
Here's a look at the main ingredients you will need to make my sugar free pumpkin spice creamer, including a few options for substitutions below.
Be sure to scroll to the bottom of the page for the full ingredient amounts in the printable recipe card.
- Almond milk. Make sure that you use unsweetened almond milk to stay keto-friendly. It only has 1-2 grams of carbs per serving.
- Heavy cream. This is what makes the creamer rich and creamy! Feel free to sub coconut cream (or full-fat coconut milk) if you'd like to keep it dairy-free.
- Pumpkin purée. I used real pumpkin puree (from a can) to give this creamer that authentic pumpkin flavor. You can also use homemade pumpkin puree!
- Powdered monkfruit sweetener. One of the best keto-friendly sweeteners out there. I recommend Lakanto.
- Vanilla extract. Vanilla has always paired deliciously with warm fall spices!
- Spices. Ground cinnamon and nutmeg put the "spice" in pumpkin spice!
- Ground clove and ground ginger. These spices are optional, but they will certainly take the flavor profile to the next level.
Milk substitutes: You can use unsweetened macadamia milk instead of almond milk. You can also substitute the almond milk and heavy whipping cream with Half and Half if you are okay with a few extra carbs.
Sweetener substitutes: Powdered monk fruit sweetener is required- granulated sweetener will give the creamer a gritty consistency.
Feel free to substitute your favorite liquid sweetener of choice. If using pure monk fruit drops or stevia, sweeten to taste. My sugar-free simple syrup is also a great way to sweeten the creamer!
For a paleo creamer, you can use 1-2 tablespoons of pure maple syrup.
a delicious keto pumpkin spice creamer recipe
The best thing about this keto coffee creamer recipe is that all you have to do is add all the ingredients to your blender, and blend!
It's easy, creamy, and the perfect addition to your fall morning breakfast or mid-day caffeine fix.
Here's a look at the steps required but be sure to scroll to the bottom of the page to view the full recipe card.
In a blender or bullet blender, combine all of your keto pumpkin spice creamer ingredients.
Blend on medium speed for a few seconds, allowing everything to mix together.
Pro tip: Just a few seconds is all you need to get it nice, creamy and well-blended. Too much blending can thicken the whipping cream.
Once everything is mixed, taste and adjust as needed, adding more spices or sweetener to taste. The creamer should be fairly sweet (the sweetness will mellow when mixed into coffee).
Next, pour the creamer into a mason jar or similar storage container.
Store in the refrigerator until ready to use. Shake well before using to give it a good mix.
tips for the best results
- Make sure to add your keto-friendly sweetener little by little, giving it a taste test before you add more to your creamer. You don't want to end up with a creamer that's too sweet!
- Blend only until the ingredients are well incorporated. Since there is heavy whipping cream in this recipe, too much blending can leave you with an extra thick creamer.
- Remember to give your keto creamer a good shake before using it. The ingredients will likely settle between each use.
- Store in a jar or airtight container in the refrigerator for up to one week.
what to serve with sugar-free pumpkin spice creamer
This keto pumpkin spice creamer was made to be poured into a cup of coffee, but that doesn't mean it wouldn't taste fantastic with other delicious goods.
Use a little bit of it to add pumpkin spice and flavor to this sugar free whipped cream recipe. It would also taste great with keto pumpkin chocolate chip cookies, a slice of my keto pumpkin bread or mixed into this keto eggnog!
you might also love
- With just three ingredients required and a total of five minutes of prep time, this sugar free whipped cream recipe is the perfect topping in every way!
- This keto pumpkin bread will give you a tender, flavorful, and moist keto pumpkin loaf with the perfect balance of pumpkin flavor and spice.
- The wonderful thing about this grain-free pumpkin granola is you can eat it however you like. Serve it over yogurt, sprinkle it on top of a salad for a sweet crunch, or take it to-go as a standalone snack.
- These keto pumpkin cheesecake bars are so good, incredibly creamy and layered on top of a maple shortbread crust. And of course, they are infused with all the pumpkin spice flavor that's essential this time of year!
- 1 cup unsweetened almond milk (plain or vanilla)
- ½ cup heavy cream (or sub coconut cream if dairy free)
- ¼ cup canned pumpkin purée
- 3-5 tablespoons powdered monkfruit sweetener
- 1-½ teaspoons pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Dash of ground clove and ground ginger (optional)
- Add all of the ingredients to a blender or bullet blender. (I suggest starting with 3 tablespoons of sweetener and adding more to taste later, if needed).
- Blend on medium speed for a few seconds to mix well.
- Taste and adjust as needed, adding more spices or sweetener to your own taste preference. The creamer should be fairly sweet since the sweetness will mellow when mixed into coffee.
- Pour the creamer into a mason jar or similar storage container.
- Store in the refrigerator until ready to use. The spices and pumpkin tend to settle so shake well before using to give it a good mix. Pour it into your hot or cold coffee and enjoy!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 40Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 3mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g
This nutritional information is approximate and is provided for convenience as a courtesy.