This Pumpkin Spice Latte Syrup THM-S, Low Carb was created in 2014, right after I started making pancake syrups.
How exciting to discover that these easy, consistently flavored and delicious syrups could be made sugar-free!
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.
For more of these wonderful sugar-free coffee drinks check out my Sugar-Free Coffee House Syrups. I call this group the latte collection!
Looking for even MORE ways to make restaurant quality, low carb, THM S syrups, and sauces? Well, here you go…
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Sugar Free Pumpkin Spice Latte Syrup
- 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
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.
*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.