Name: Keto Pumpkin Cream Cold Brew
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1/4 cup heavy whipping cream; 1/4 cup powdered Swerve Sweetener; 1/2 teaspoon vanilla extract; 3 tablespoons pumpkin puree; 1 1/2 teaspoons pumpkin spice; 3 tablespoons unsweetened hemp milk or low carb milk; 1 to 1 1/2 cups cold brew coffee; Additional sweetener as desired

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This Keto Pumpkin Cream Cold Brew is a low-carb twist on the seasonal Starbucks favorite. With a velvety pumpkin spice cold foam and smooth cold brew coffee, it’s the ultimate fall drink—without the sugar or guilt. It’s quick to make, refreshing, and packed with cozy flavor in every sip.

Why You’ll Love This Recipe

If you’re following a keto or low-carb lifestyle, this drink gives you all the fall vibes without the sugar crash. The pumpkin spice cold foam is rich and creamy, sweetened with a keto-friendly sweetener, and perfectly spiced. It’s easy to make in minutes and customizable to your taste—sweeten it up or keep it bold and smooth. It’s just as good (if not better) than the coffee shop version.

Keto Pumpkin Cream Cold Brew

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

heavy whipping cream
powdered Swerve sweetener
vanilla extract
pumpkin puree
pumpkin spice
unsweetened hemp milk or other low-carb milk
cold brew coffee
additional sweetener, optional

Directions

In a medium bowl, whip the heavy cream with the powdered sweetener and vanilla extract until it forms stiff peaks.
Gently fold in the pumpkin puree and pumpkin spice until fully incorporated.
Stir in the hemp milk (or other low-carb milk) until the mixture is thick but pourable.
Fill two glasses two-thirds of the way with ice.
Pour cold brew coffee into each glass, leaving about 1 to 1½ inches at the top.
Spoon or pour the pumpkin cream over the cold brew.
Sprinkle additional pumpkin spice on top if desired.
Stir in more sweetener to the coffee if you prefer a sweeter drink.

Servings and timing

This recipe makes 2 servings.
Prep time: 5 minutes
Cook time: 0 minutes
Total time: 5 minutes

Variations

Make it dairy-free: Use full-fat coconut cream instead of heavy cream and almond milk in place of hemp milk.
Spice it your way: Add extra cinnamon or nutmeg for a spicier version.
Add protein: Mix in a scoop of unflavored or vanilla collagen peptides to the cold brew.
Serve it blended: Blend everything with ice for a frosty pumpkin coffee shake.
Top with extras: Add a few crushed pecans or a sprinkle of keto granola for a treat-like topping.

Storage/Reheating

The pumpkin cream can be stored in the refrigerator in an airtight container for up to 2 days. Stir well before using.
This drink is best served cold and fresh. It is not suitable for reheating.
You can make the cold brew in advance and store it in the fridge for up to a week.

FAQs

Can I use regular milk in this recipe?

Regular milk will increase the carb count, so it’s best to stick with low-carb alternatives like hemp, almond, or macadamia milk if you’re keeping it keto.

Is pumpkin puree keto-friendly?

Yes, in moderation. Pumpkin puree is relatively low in carbs and works well in small amounts for flavoring.

Can I use a different sweetener?

Yes, any keto-friendly powdered sweetener like erythritol, monk fruit, or allulose will work.

Can I make this with hot coffee?

The pumpkin cream is meant for cold beverages. If you want a hot version, make a pumpkin cream latte instead and gently heat the cream.

How thick should the pumpkin cream be?

It should be thick enough to sit on top of the cold brew but pourable so it mixes in when stirred.

Can I make this without a hand mixer?

Yes, you can whip the cream by hand using a whisk, though it may take longer.

How do I make cold brew coffee?

Soak coarsely ground coffee in cold water for 12–24 hours, then strain. Or use a store-bought version.

What if I don’t have pumpkin spice?

Mix 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of cloves or allspice as a quick substitute.

Can I double or triple the recipe?

Yes, this recipe easily scales up. Make a batch of pumpkin cream and store it in the fridge to use throughout the week.

How do I make it extra frothy?

Use a milk frother or blender to whip the pumpkin cream for an extra smooth and airy texture.

Conclusion

This Keto Pumpkin Cream Cold Brew is everything you love about fall—without the carbs or sugar. With just a few ingredients and five minutes, you can enjoy a creamy, spiced treat that’s perfect for cozy mornings or an afternoon pick-me-up. It’s proof that low-carb can still be indulgent and seasonal.