This paleo and keto pumpkin spice latte is pure fall in a mug! Prep a large batch-to-go for the week and feel free to ‘bulletproof’ it with MCT oil and grass-fed butter.


2 tablespoons pumpkin puree
1/2 teaspoon pumpkin spice mix
1-2 tablespoons golden erythritol or sweetener of choice, to taste*
1 tablespoon vanilla extract
240 ml almond milk
1 tablespoon full-fat coconut milk
2 shots espresso

To garnish:
homemade whipped cream
pumpkin spice mix

Follow the link to the recipe for all nutritional information

Suuuper Creamy Pumpkin Spice Latte ? gluten free, keto & vegan


Please see video for deets ‘n tricks!

  1. Heat up pumpkin puree with pumpkin pie spice in a small saucepan over medium/low heat. Stir constantly for 2 to 3 minutes, until fragrant and cooked.
  2. Stir in sweetener of choice, mixing until just combined. Pour in milk, and simmer until warm. Watch carefully that it doesn’t boil over! Remove from heat.
  3. Add in vanilla extract and whisk until light and frothy, 30 seconds to a minute. The pumpkin spice mix can be refrigerated for 4-5 days at this point (so feel free to whip up a large batch for the week!).
  4. Pour espresso or coffee in a mug, and add the pumpkin spiced milk. For a bulletproof version, you can alternatively add in some MCT and/or grass-fed butter at the end and blend it all with an immersion blender. Top with whipped cream and a touch of pumpkin pie spice.