Make this easy keto pumpkin cream cold brew at home—just like your favorite coffee shop version. At only 2 grams net carbs per serving, it’s a low-carb treat that still feels indulgent.
Even though it’s officially sweater weather, the days here in Ontario can still be warm, and I’m not ready to give up iced drinks. I’m embracing pumpkin season, and this recipe is my favorite Starbucks copycat to make at home. It combines everything I love: pumpkin, pumpkin pie spice, rich cream, and bold cold brew coffee.
The Starbucks original is loaded with sugar and carbs, so this keto version is a welcome swap when you’re watching your carbohydrate intake. At roughly 2 grams net carbs per serving, it delivers the same creamy pumpkin flavor without the excess sugar.
What is a pumpkin cream cold brew?
A pumpkin cream cold brew is a chilled coffee beverage made from cold brew coffee topped with a light, whipped pumpkin-infused cream. The cream is whipped until airy, folded with pumpkin puree and spice, then spooned over iced cold brew for a luxuriously creamy drink. It’s a seasonal favorite for good reason.
Ingredients
- Heavy cream
- Pumpkin puree (NOT pumpkin pie filling)
- Pumpkin pie spice
- Sugar-free vanilla syrup
- Cold brew coffee
How to make
Start with cold brew coffee. You can make your own by combining 1 cup coarsely ground coffee with 4 cups cold water in a mason jar or French press. Refrigerate overnight, then strain through cheesecloth or press the French press and decant. Store leftovers covered in the fridge. Store-bought cold brew also works fine for convenience.
To make the pumpkin cream: whip the heavy cream until light and airy. An electric mixer with a whipping attachment makes this easy, but you can also use a hand whisk, milk frother, or even shake the cream in a mason jar until it thickens. Gently fold in pumpkin puree, pumpkin pie spice, and sugar-free vanilla syrup until combined.
Important tips:
- Use pumpkin puree, not pumpkin pie filling, which contains added sugar.
- Choose a fresh pumpkin pie spice blend for the best flavor.
- Prefer a liquid sweetener with no aftertaste for a smooth result—sugar-free vanilla syrup adds nice depth. If using a powdered sweetener, pick one that dissolves instantly.
The pumpkin cream recipe yields two servings; any leftover cream stores well in an airtight container in the fridge for up to two days.
To assemble the drink: fill a tall glass with ice, pour 1½–2 cups cold brew coffee, add a splash or two of sugar-free vanilla syrup, and spoon the pumpkin cream on top. A light sprinkle of pumpkin pie spice is optional but recommended.
Before drinking, stir the pumpkin cream into the coffee for a smooth, creamy pumpkin cold brew. I like to use a stainless steel straw to mix and sip—reusable straws are eco-friendly and durable.
Recipe
Keto Pumpkin Cream Cold Brew {Starbucks Copycat}
Equipment
-
Whisk, beater, milk frother, or mason jar
Ingredients
- 1 1/2 to 2 cups cold brew coffee
- ice
- sugar-free vanilla syrup
Pumpkin Cream
- 1/2 cup heavy whipping cream
- 1 1/2 tbsp pumpkin puree
- 1/2 tsp pumpkin pie spice
- sugar-free vanilla syrup (about 1 tbsp)
Instructions
-
Beat the heavy cream until light and airy. Fold in the pumpkin puree, pumpkin pie spice, and about 1 tablespoon sugar-free vanilla syrup until combined.
-
Fill a glass with ice, add cold brew coffee and a splash or two of syrup. Spoon the pumpkin cream on top, sprinkle a little pumpkin pie spice if desired, and serve. Stir before drinking for a creamy, well-mixed beverage.
Notes
Use a sweetener that dissolves instantly and has no aftertaste. Liquid sweeteners work best in this recipe.
Extra pumpkin cream stores covered in the fridge for up to 2 days.
Nutrition
Total Carbs: 2.9 g |
Protein: 2 g |
Fat: 21 g |
Saturated Fat: 13.7 g |
Fiber: 1 g |
Net Carbs: 2 g