Sugar-Free Pumpkin Spice Creamer Recipe
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!
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.
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
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.
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.
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.
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!
Frequently Asked Questions
I’ve listed below the answers to the most common questions about this recipe.
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.
More Sugar-Free Coffee-Related Recipes
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.
Have you made this pumpkin spice-flavored creamer recipe? Share a comment or review below,
Sugar-Free Pumpkin Pie Creamer
Want My Kitchen Equipment?
- 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 Crystal 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
- 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.
- Store in the fridge for up to 1 week. Stir or shake well before using.
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Ingredients:Almond MilkHeavy CreamPumpkin
Cooking Method:Make Ahead
Preparation:Under 20 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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What can I substitute to make this into a mocha flavor?
You will have to skip pumpkin puree and maybe add unsweetened cocoa powder? I didn’t try so I am unsure sorry
This is delicious! Easy to make, stores well, and doesn’t cost much either! Win, win, win. Thanks.
If I don’t have cinnamon sticks, can I use ground cinnamon? If so, how much?
Sure, starts with 1/2 teaspoon and increase regarding taste.
Would stevia be ok for this? Erythritol doesn’t agree with me.
Sure, but you will need less since stevia is sweeter than erythritol
sorry for my english, i have to improve. i do this recipe with coconut milk and is delicious. thank you!