A pumpkin caramel latte low carb and a paleo version made with healthy ingredients.

I just had to have a healthy low-carb version of a Pumpkin Caramel Latte for Fall or any time of year.

This recipe has a low-carb, sugar-free version and a paleo version depending on what sweetener and whipped topping you use.

I know that all the coffee shops will start bombarding us with all kinds of sugar-laden pumpkin specialty drinks, and I am not immune to their tactics!

So I made my own special pumpkin drink at home, and it is superb!

I was completely ready for it to turn out gross, as I thought you would need that fake pumpkin syrup flavoring to make it taste good.

I was wrong, this version is very good and low carb legal, so I can have my pumpkin and drink it too.

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The recipe makes one large latte or two small lattes and can be made without the caramel sauce. Watch the recipe video above post.

You can also make this pumpkin latte without the caramel sauce (as done in the photo above).

Pumpkin Caramel Latte Recipe (printable recipe card at bottom of post)

Pumpkin Latte Ingredients:

1 cup unsweetened almond milk
2 tablespoon canned pumpkin or puree, unsweetened
1 tablespoon sweetener of choice: Swerve (erythritol) for low carb, or coconut sugar for paleo
½ teaspoon pumpkin pie spice
¼ teaspoon vanilla extract
¼ cup hot espresso, or strong brewed coffee

Caramel Sauce Ingredients:

½ tablespoon butter
½ tablespoon heavy cream, or coconut milk, unsweetened
1 teaspoon sweetener of choice: Swerve for low carb, or coconut sugar for paleo
⅛ teaspoon molasses

Toppings:

2 tablespoon whipped cream or whipped coconut cream
A pinch cinnamon

Directions:

In a small saucepan over medium heat, add all the caramel sauce ingredients. Stir and mix until melted, combined and bubbling. Remove from heat to let thicken, and set aside.
In another small saucepan over medium-high heat combine: almond milk, pumpkin puree, sweetener of choice, vanilla extract and pumpkin pie spice. Whisk rapidly while heating to just a boil.
Remove from heat and whisk until frothy.
In a tall coffee cup add the ¼ cup hot espresso or coffee.
Pour the pumpkin latte mixture over the top of the coffee.
Top with whipped cream or whipped coconut cream.
Drizzle with caramel sauce and sprinkle the top with a pinch of cinnamon.

*All nutritional data are estimates based on the products I used*

📖 Printable Recipe Card

Pumpkin Caramel Latte Low Carb

Stacey

A low carb and paleo version of pumpkin caramel latte drink.

4.75 from 4 votes

Print Recipe Pin Recipe

Prep Time 3

Cook Time 5

Total Time 8

Course beverage, Drinks

Cuisine American

Servings

Calories 158 kcal

Ingredients

Pumpkin Latte Ingredients:
1 cup unsweetened almond milk
2 tablespoon pumpkin puree unsweetened
1 tablespoon sweetener of choice: Swerve for low carb or coconut sugar for paleo, erythritol
½ teaspoon pumpkin pie spice
¼ teaspoon vanilla extract
¼ cup hot espresso or strong brewed coffee
Caramel Sauce Ingredients:
½ tablespoon butter
½ tablespoon heavy cream or coconut milk
1 teaspoon sweetener of choice: Swerve for low carb or coconut sugar for paleo
⅛ teaspoon molasses
Toppings:
2 tablespoon whipped cream or whipped coconut cream
A pinch cinnamon

Instructions

In a small sauce pan over medium heat, add all the caramel sauce ingredients. Stir and mix until melted, combined and bubbling. Remove from heat to let thicken, and set aside.
In another small sauce pan over medium high heat combine: almond milk, pumpkin puree, sweetener of choice, vanilla extract and pumpkin pie spice. Whisk rapidly while heating to just a boil.
Remove from heat and whisk until frothy.
In a tall coffee cup add the ¼ cup hot espresso or coffee.
Pour the pumpkin latte mixture over the top of the coffee.
Top with whipped cream or whipped coconut cream.
Drizzle with caramel sauce and sprinkle the top with a pinch of cinnamon.