How to Make KETO Pumpkin Cream Cold Brew at Home – Sugar
Free & Dairy Free Starbucks Copycat!
Low Carb Starbucks Pumpkin Cream Cold Brew Recipe with 3g Net Carbs per Serving
Ditch the added sugars and whip up your own KETO pumpkin
cream cold brew recipe at home! With a DIY low carb foam that actually stays when you pour it on top—thanks to a secret ingredient…
There’s no denying that the new Starbucks pumpkin cream cold brew is a deliciously SWEET delight. But, that’s because it’s loaded with sugary syrups, which isn’t ideal for a keto coffee treat.
That’s why I wanted to try my hand at a homemade pumpkin cream
cold brew recipe, made with the cold brew of your choosing and NO added sugars! Plus, this is also a VEGAN pumpkin cream cold brew recipe when made with the
non dairy milk of your choosing.
It’s like a keto pumpkin spice latte but in iced form, with the same scrumptious holiday flavors we all crave during pumpkin season. Honestly, I think the layer of foam on top makes this keto pumpkin cream cold brew even MORE fun than a PSL…
And at just 3g net carbs per serving, it’s a Starbucks
copycat that you’ve gotta love! Smooth, creamy, irresistibly tasty—and SO
easy to prepare.
What is in the Pumpkin Cream Cold Brew at Starbucks?
Each grande (16 oz) drink is packing a whopping 31g of
sugar! Whereas this keto pumpkin cream cold brew recipe has 0g of
sugar, only 5g of total carbs, and just 3g net carbs. (Which may vary,
depending on the type of coffee or cold brew you use.)
So, what is in the pumpkin cream cold brew at Starbucks that
makes it so dang sugary?
Of course, it’s made with brewed coffee served over ice.
And then there’s LOTS of sugary syrup, and more sugary syrup. Each Starbucks
pumpkin cream cold brew comes with 2 pumps of vanilla syrup in the
drink, which is a hefty dose of sugar on its own.
But then, there’s also the pumpkin cream cold foam on
top which is made with heavy cream, pumpkin pie sauce (a.k.a. sugary syrup),
and vanilla syrup. Which means more deliciously sweet—but not keto
friendly—sugar. There is a tiny bit of real pumpkin puree in the
pumpkin spice sauce, but it’s mainly sugar, ‘natural flavors,’ and
For a cleaner alternative, you can whip up this keto pumpkin
cream cold brew at home without the sugary syrups and artificial
ingredients. And, you still get to enjoy that fluffy foam on top, keto
style—all while saving a few bucks. Better yet, I’m even making a VEGAN
pumpkin cold brew by swapping out the heavy cream for a non dairy alternative!
But, to make this a truly vegan keto pumpkin cold brew recipe, it’s important to be mindful of the ingredients you use. Here are a few tips to keep this Starbucks copycat recipe low carb and keto friendly:
Choose your Brew (or Cold Brew Concentrate) Wisely
The cold brew seems like it would be the simplest ingredient
(and it can be), but there are a lot of cold brew brands and varieties to choose
from today. Beware of sneaky sugars and flavoring syrups!
For a keto cold brew that’s as low in carbs as possible, look for an unsweetened variety without any added sugars. Or, the best option is always to brew a batch of homemade cold brew so you control the ingredients!
Personally, I’m a fan of the Califia Farms Cold Brew Concentrate, which is keto friendly and clean as can be. But, just know that if you make this pumpkin cream cold brew recipe with concentrate, you’ll want to dilute it with water since it’s a stronger brew.
Opt for Unsweetened Milk of Choice
As I mentioned, it’s easy to make your own vegan pumpkin
cream cold brew simply by using a non dairy milk! That’s the beauty of homemade
drinks and home cooking in general—you control the ingredients.
But, for a vegan KETO cold brew recipe, make sure that
the non dairy milk of your choosing doesn’t contain any added sugars. Many
non dairy milks and creamers come in sweetened and flavored varieties, so be
diligent reading those labels.
Also, it’s important to note that non dairy milk options
just don’t whip up quite as well as traditional dairy milks. It’s unfortunate,
but some non dairy options will whip up better than others.
In my research, I’ve read that soy milk tends to whip up the best. But, since I prefer to limit the soy in my diet (and it’s hard to find low carb soy milk options), my personal favorite is an almond milk creamer. I like this Califia Farms Barista Blend because it whips up well, and I was stoked to find an unsweetened version on Thrive Market!
A Dash of Real Pumpkin Puree, Of Course
Yes, I went big and made this keto pumpkin cream cold
brew with REAL pumpkin puree!
Don’t worry—it’s just a teaspoon, so it adds next-to-no
carbs to the recipe. But it still does add a bit of flavor and color, which I
Of course, if you don’t want to open an entire can of pumpkin puree just to use 1 teaspoon, you can skip it. The recipe will work just as well and will still be just as tasty! If you’re wanting to up the pumpkin-y goodness, you can always add a bit more pumpkin pie spice.
Glucomannan Powder is a MUST for DIY Pumpkin Cream Cold
Now, for the secret ingredient that makes this keto pumpkin
cream cold brew so magical, with a LEGIT foamy layer that holds its form… Glucomannan
powder—a dietary fiber made from the root of the konjac plant.
I first discovered glucomannan when I made my vegan keto
pumpkin pie and it’s pretty amazing. If you’re into homemade vegan keto
desserts and treats, it’s a great ingredient to have in your pantry!
Basically, glucomannan powder is pure fiber, with 4g of carbs per teaspoon—of which, 4g are dietary fiber. It’s perfect for a ketogenic diet, and it becomes thick and viscous when combined with liquid. Hence, the magical success of this DIY keto cold brew foam!
When it’s frothed up with your milk of choice and sits
for a few minutes, the glucomannan powder becomes nice and thick, helping the
foam to maintain its form on top of your drink. You won’t taste it at all,
but it definitely makes this homemade pumpkin cream cold brew recipe WAY more
Of course, you can skip the glucomannan and just froth your
milk mixture as best you can without it. Just know that, each attempt I made at
this (with multiple different non dairy milks), my “foam” just ended up
sinking into the cold brew. Not as impressive, but definitely still delicious!
Season & Sweeten to Taste
As always, add as much seasonings and sweetener into your
milk as suits your taste buds. Personally, I didn’t use any sweetener and just
stuck with the natural pumpkin flavor, but you do you!
To keep your vegan keto pumpkin cream cold brew as low in
carbs as possible, be sure to use a low carb sweetener. I recommend a
natural option, like stevia drops!
How to Make Pumpkin Cream Cold Brew at Home
Once you see how to make pumpkin cream cold brew (and how easy it is), you’ll be ready to make it your new everyday coffee drink!
First, start by preparing your cold brew as desired and
serving in a glass over ice.
If you’re using a store-bought cold brew, you may or may not want to mix it with water, depending on your taste. Or, you can also check out my homemade cold brew recipe and DIY iced coffee drinks! If using a cold brew concentrate, dilute with water as directed on the packaging.
Then, onto the real magic of this keto pumpkin cream cold
brew recipe: the FOAM. Combine your milk of choice, pumpkin puree, pumpkin
pie spice, glucomannan powder, and a bit of salt in a frothing cup
or measuring cup. Here’s where you can also add some stevia drops or
sweetener of choice to taste, if you like.
Using a frother (or immersion blender), mix the ingredients together until frothy! I recommend frothing/blending for 2-3 minutes, then let it sit for a minute or two so the glucomannan has time to thicken. Then, continue frothing for another minute or so, until you see the froth is thickening up and holding form.
All that’s left to do is pour that thick, foamy concoction
on top of your cold brew and BAM! A beautiful keto pumpkin cream cold brew made
in minutes, right in your own kitchen!
Combine cold brew and water as desired. Serve over ice.
Separately, combine milk of choice, pumpkin puree, pumpkin pie spice, glucomannan powder, and salt. If desired, add stevia drops or sweetener of choice to taste.
Use a frother or immersion blender to mix ingredients together until frothy! Froth/blend for 2-3 minutes, let it sit for a minute, then continue blending for another minute until thickened and holding form.
Pour foam on top of cold brew, sprinkle with pumpkin pie spice, and serve.
Per Keto Pumpkin Cream Cold Brew made with coffee concentrate:
5g total carbs | 2g dietary fiber | 0g sugar alcohols | 3g net carbs*