This keto Starbucks copycat recipes features delicious sugar free pumpkin spice cold foam poured over delicious cold brew coffee. It’s the perfect fall refreshment!
Okay, confession. I had never even heard of these Starbucks Cream Cold Brew drinks until a few weeks ago.
Truth be told, I hadn’t been on the inside of a Starbucks in several years until last weekend. I really prefer to make fancy coffee drinks at home these days and I swear my Keto Caramel Frappuccino is better than theirs. It’s certainly much better for you!
But I happened upon a video of someone making a sugary Pumpkin Cream Cold Brew and I was intrigued. I love pumpkin spice season and of course I had to give it a keto makeover.
All those pumpkin spice coffee lovers are going to be glad I did!
What is Pumpkin Cream Cold Brew?
This refreshing coffee drink is a relatively new offering from Starbucks, with a vanilla cold brew coffee base and a foamy, creamy pumpkin spice topping.
The original is made with sugar, cream, condensed milk, pumpkin puree, spices, and vanilla syrup. They call this concoction “pumpkin cream cold foam”, and it floats above the iced coffee.
Sounds pretty tasty, right? Well it also contains a number of additives like carrageenan and other additives, and comes in at a hefty 31g of carbs.
Ketofied pumpkin cream cold brew
For my version, I contemplated making some keto sugar free condensed milk. But in the end I decided against it, as I felt it was an unnecessary step.
I wanted to make something that was so easy, it could be whipped up in 5 minutes flat. In essence, I wanted something that was just as easy as ordering it from your local coffee shop.
So I skipped that and opted for whipping some heavy cream to create a rich foam, and then folded in some pumpkin puree, pumpkin spice, and a little hemp milk to thin it out.
Then I filled a glass with ice and cold brew, and floated the cream on top. Lo and behold, a Keto Pumpkin Cream Cold Brew!
Ingredients for this recipe
You will need:
- Whipping cream. This acts as the base of the foam, giving it lightness and allowing it to float over the coffee.
- Sweetener of choice. I do recommend a powdered or liquid sweetener to avoid grittiness.
- Vanilla extract. This always adds flavor to pumpkin spice recipes.
- Pumpkin puree. Hey, it’s a pumpkin spice recipe after all!
- Pumpkin pie spice. This is really just a mix of cinnamon, ginger, cloves, and nutmeg.
- Hemp or nut milk. I used this to thin out the mixture so it was pourable.
- Cold brew coffee. Feel free to use decaf if you don’t want the caffeine.
Tips for keto pumpkin cream cold brew
This is a super simple recipe that results in a rich and creamy coffee drink. Here are my best tips for getting it right:
- Whip the cream to stiff peaks. This provided the structure for your pumpkin cold foam, as it would be too thin if you simply added the cream in liquid form.
- Fold in the pumpkin and spices. You don’t want to totally deflate your whipped cream so fold the puree and spices in gently.
- Thin out with low carb milk. The foamy pumpkin spice topping should end up thick but still pourable.
- Fill a glass with ice. Go only about two third of the way up so you have room for the coffee and the foam.
- Add the cold brew. Again, be sure to leave room for the foam! If your glass is too full, it makes a fine old mess when you try to stir it all together.
- Sweeten to taste. I am not a sweet coffee drinker for the most part so I didn’t sweeten my cold brew. But the original does include syrup so you may want to add some sweetener if you prefer sweeter drinks.
- Pour on the foam and enjoy!
Want to make this dairy free?
Try using coconut whipped cream in place of the whipped cream. I am sure it will be delicious!
More delicious keto coffee recipes
- Keto Coffee Ice Cream
- Homemade Sugar Free Coffee Liqueur
- Chocolate Espresso Truffles
- Mocha Mini Muffins
- Chocolate Espresso Cookies
- Keto Gingerbread Latte
Keto Pumpkin Cream Cold Brew
- ¼ cup heavy whipping cream
- ¼ cup powdered Swerve Sweetener
- ½ teaspoon vanilla extract
- 3 tablespoon pumpkin puree
- 1 ½ teaspoon pumpkin spice
- 3 tablespoon unsweetened hemp milk or low carb milk
- 1 to 1 ½ cups cold brew coffee
- Additional sweetener as desired
- In a medium bowl, whip the cream with the sweetener and vanilla until it holds stiff peaks.
- Fold in the pumpkin puree and pumpkin spice until well combined. Then stir in the milk until the mixture is of a thick but pourable consistency.
- Fill two highball glasses two thirds of the way up with ice, then add cold brew coffee to within an inch and a half or so from the top.
- Pour the pumpkin cream overtop and sprinkle with additional pumpkin spice, if desired.
- NOTE: If you like very sweet coffee, stir a little additional sweetener into the cold brew before add the pumpkin cream.
Can you tell me how to make good coffee in a French press. I have tried many times and it never turns out good.
Tuti Beltran says
Hi! I’m trying to get back on track but the Starbucks Irish Cream cold brew is just not letting me. I just discovered you have created its cousin, the pumpkin cream cold brew. I also saw your Irish cream recipe and loved it. Still, I need to come up with the irish cream cold brew keto version but can’t seem figure it out. Any ideas? Thanks! Love your recipes btw =)
I would probably just mix the Irish cream with a little whipped cream and float that on top. I didn’t know they had an Irish Cream version!
I have tried a few pumpkin spice keto coffees and this is my go-to. I like to leave it thick and add to hot coffee, too…
Lisa Wilson says
Would I need to do anything different to the recipe to make it with hot coffee?
Just know that the pumpkin cream will melt a lot faster! Not that that’s a bad thing…
I don’t thin it out unless I am adding to cold brew.