Low Carb Pumpkin Spice Latte

Low Carb Pumpkin Spice LatteLow Carb Pumpkin Spice LatteWhat better way to celebrate the first day of fall than with an awesome pumpkin spice latte?

If you know me well, you know I love pumpkin spice lattes… or P-spice lattes as we like to call it in our house. Every year I look forward to September for Starbucks to bring it back (yes these pumpkin spice lattes have a following). I have been craving one all week long… however this fall I’m on a low carb diet and Starbucks’ pumpkin spice lattes are loaded with sugar. 36g of sugar for the Tall size, 50g for a Grande, and 66g for a Venti to be exact.

Last night I was telling my husband how badly I wanted one… So this morning I had to improvise. I woke up early and went straight to the kitchen, as if I had dreamed about it all night or something… Lucky I had everything I needed available! It turned out so good I had to write this post and share with you.

You will need:

  • 1/4 cup heavy cream
  • 2 tablespoons canned pumpkin pure (optional if you really want to make it 1 net carb, but it really makes it taste like the Starbucks’ latte)
  • 3/4 cup brewed hot coffee
  • 1 tablespoons Splenda
  • 1 teaspoon pumpkin pie spice
  • 1 dash cinnamon
  • Whipped cream (optional, but I definitely recommend for the whole effect)


  1. Combine heavy cream and pumpkin in a saucepan over medium heat and stir constantly. Stir in Splenda and spices. Heat just until boiling.
  2. Pour mixture into blender and process on high for 20 seconds.
  3. Pour into a large cup and add coffee
  4. Garnish with whipped cream and a dash of cinnamon.

Low Carb Pumpkin Spice Latte 3  Low Carb Pumpkin Spice Latte

If you have any other neat recipes please share in the comment section below on on my facebook page


  1. says

    Oh my goodness, this looks delicious. It is so much better to make your own Pumpkin Latte at home rather than paying for an over-priced version at an expensive coffee store.

  2. says

    Do you think it’ll still be amazing if I just use regular milk? I’m totally gonna try it! But if I crack open a can of pumpkin puree, I guess that means I’ll have to make some sort of pastry too… mmmmmmm. Dangerous!

    • WorkingMommySecrets says

      Chelsea I’m sure you could use regular milk too, it will just have a few more carbs. Freeze the rest of the puree and save it for later 🙂

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