Pumpkin Spice Latte Syrup THM-S, Low Carb
This was my one of my first lattes syrups and was created in 2014, right after I started making pancake syrups. How exciting it has been to discover that these easy, consistently flavored and delicious syrups could be made sugar-free!
If you haven’t tried these yet I hope you do soon.
I love to make sugar free syrups! They are so convenient to have on hand for company or unexpected guests, and the flavor is not really comparable to sugar free syrup that you can buy, if you can even find sugar free in most varieties!
In 2015 I moved it over to my new blog and we are enjoying it so much!
I consider the latte’s made with this syrup to be completely on par with the best coffee shop PSL that I’ve tried.
When these sweeteners are suspended in water something wonderful happens and, in my experience, all of the sweetener tastes melts away and you’re left with a very good likeness of sugar.
Looking for more of these wonderful sugar-free coffee drinks? Check out my Sugar-Free Coffee House Syrups. I call this group the latte collection!
Find more low carb, THM S syrups, and sauces below…
Get updates and info by following me on:
*Instagram *Pinterest *Facebook and let’s connect over at THM Southern Foodies with Nana’s Little Kitchen.
Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.
Sugar Free Pumpkin Spice Latte Syrup
Ingredients
Ingredients
- To make syrup:
- 1 cup water
- 1/2 cup Gentle Sweet*
- 1/8 tsp. xantham gum
- 3 tablespoons pure pumpkin puree*
- 1/2 tsp cinnamon*
- 1/4 tsp ginger*
- 1 dash of ground nutmeg*
- 1 dash of mineral salt - THM or celtic etc. important!
- To make the Coffee Latte:
- 8 oz strong high quality coffee* Cold Brew Works Great Here!
- 1 1/2 tablespoons collagen protein powder* optional if it's a dessert drink
- 2 tablespoons half and half or 2 tablespoons heavy cream FP or 2 tablespoons heavy cream (S)
- 3/4 cup almond milk
Instructions
Instructions
For the Pumpkin Spice Syrup:
-
Heat water to HOT in a saucepan and add sweetener. Stir till it dissolves (doesn't take long). Whisk in the xantham gum thoroughly.
-
To this mixture add the pure pumpkin puree, and other ingredients.
-
* (not pie filling)I used Libby's because I just like it best; I have not been satisfied with cheaper brands of pumpkin.
-
You may adjust the seasonings, of course, I wasn't going for a heavy spice, I want to taste the sweet pumpkin. The extra sweetness here is to accommodate the strong coffee house coffees, so after making this initially you might find that you can lower the sweetener for home use. It will keep in the fridge for at least a week, I suspect.
For the Latte:
-
Measure 1/4 cup of this syrup and about 1 tablespoon of cream (S) or 2 tablespoons half and half per 8 oz of strong high-quality coffee.
-
Add in the almond milk.
Whisk in the collagen or protein powder or use a frothier to blend together.
-
I really recommend topping this with whipping cream and drizzling just a little more over the top for even more flavor. It needs to be refrigerated for most of the time.
Recipe Notes
*Other sweetener options: 1/4 cup Truvia or Pyure Or 1/4 cup erythritol PLUS 1/8 tsp THM or KAL Organic powdered stevia
*Puree NOT pie filling -- I used Libby's pure pumpkin puree because I just like it best; I have not been satisfied with cheaper brands of pumpkin and even the organic kind won't taste like Libby's--which is sort of the standard.
*Make sure your dried spices and seasonings are as fresh as possible and ready for the fall baking season! 🙂
If you want to use this as a snack on THM you need protein if it's a dessert then just leave it out.
Note: I made these syrups with coffee house coffee (and my daughter) in mind. My idea is to be able to carry a serving of syrup with me and add it to an Americano Espresso (that I’ve ordered with room) and then add regular cream and unsweetened whip (which can be gotten in a separate cup) and enjoy on travels to and from family gatherings this holiday season.
So thankful I came across your blog, it’s like a THM goldmine!! I can’t wait to try ALL of your syrups! I appreciate all your hard work!!
Have you had any success in making a chocolate syrup variety? I would love to make myself a Mocha Breve!! 🙂
Actually I have Kayla. Just click on the peppermint mocha link in that post and make the mocha syrup without the peppermint.
what is THM?
THM stands for Trim Healthy Mama and the diet plan is outlined in a book by that name. 🙂
Thanks for the Pumpkin spice latte recipe… it’s September 2016… and fall is arriving!! My favorite time of year… with my FAVORITE coffee flavor!! I LOVE anything pumpkin!! YUMMMMM!!
Thanks Terri and me too! 🙂
This is fabulous! Thank you so much for sharing. I have been using your caramel syrup in my iced cold brews all summer… Can’t imagine how many cheats you have saved me from 🙂 And now I can make my own PSL and not feel guilty or deprived… God bless you! <3
Yay Beverly! I’m so glad you’re enjoying the coffee drinks 🙂 Knowing I’ve helped people stay on plan has been my number one goal for this blog so hearing from you makes my day. Blessings on you THM journey!
When do you add the protein powder? When I added it to the hot syrup, it clumped together and I had to strain it out. I am drinking it right now, without it and it is sooo good!
Hi Rebecca! I will go back and take a look at this post to clarify. I always add it to the coffee at the time I make the drink, but I may not have made that clear. I’m glad you like the drink and hope you find the syrup convenient. Thanks for writing in!
I just made this today & am sipping my yumminess while I type. Oh, it is so super good! Thank you for another winner!
I featured your recipe on my YouTube channel today. I just love this syrup in my coffee, I can’t get enough of it!!! Here is a link to my video if you would like to watch. https://www.youtube.com/watch?v=_3KBwWfkU2k
Thanks for stopping by, Claire! I got to see the video earlier, great job! I’ve already scheduled it for sharing. 🙂
Jumping over to your blog from Claire’s YouTube channel…’Cookie Crumb Fun’. She featured your recipe today and I just had to make it tonight. It is yummy! This is the comment I left on Claire’s channel: “I made this tonight and it was really sweet on it’s own (I forgot you stated that she added more sweetener and to adjust it), but when added to my tea (no coffee before bed), which was about 4-5 Tbsp, it was great. I made a double batch and used xanthan gum. My batch is like a thick syrup…I love it!” Thank you for such wonderful recipes Teresia, you are a blessing to this community! I’ve enjoyed many of your other recipes also!
Hi, Sheila! I’m so glad you enjoyed the syrup and thanks so much for stopping by to let me know <3 it really makes my day to hear that these recipes are a blessing 😀
Visiting from the Cookie Crumb channel.
Welcome, Laura and glad you could stop by. 🙂
How much does this make? Trying to decide how long one batch would last. Thanks!
It makes a little over a cup and about 4 servings depending on how much flavor you like.
Can I use 1/8 t Gluccie in place of the xanthum gum?
Thank you for the amazing recipes!!!!
Hi Kathy! Possibly you can with the THM Gluccie but not with the Now brand. It just keeps on thickening and isn’t even pourable after a while. The xanthan is just a binder so just leave it out if you don’t want to buy it. I love xanthan and use it regularly so it’s my go-to to thicken a bit and then stop thickening. Hope this helps and glad you love the syrup. 🙂
Hi!
I really love the concept of your blog, but I have a major problem with artificial sweeteners of any kind. I’m just plain old against them. Can you give me an idea of how much sugar to use or evaporated cane juice maybe in this? It’s a great concept! Thank you.
Hi Charlotte and glad you’re enjoying checking my blog out. The underlying concept here is to maintain a healthy blood sugar which so many of us can’t do with even the natural sugars in maple syrup, honey, and coconut sugar.
I would classify white sugar and evaporated cane juice as processed though.
The sweeteners recommended on my blog are alternative sweeteners that allow many of us with less than optimal endocrine function to enjoy our food and consume healthy fats without weight gain. I’m doing everything I can to develop enjoyable recipes with them.
Prior to getting into a healthier eating plan (for me and my system) I used coconut sugar and it may be the lowest of those type sweeteners on the glycemic index. It measures like sugar and you could it, just use double the amount of gentle sweet called for in most of my recipes.