Celebrate fall with this Keto Pumpkin Spice Coffee Creamer in your coffee. Loaded with rich pumpkin flavor and a super creamy texture, it takes just 15 minutes to make using sugar-free ingredients. Once you make this low carb coffee creamer, you’ll never want the store-bought version again.

❤️ Why You’ll Love This Keto Pumpkin Creamer Recipe

• Rich pumpkin flavor
• Thick and creamy texture
• Better than store bought, with no unhealthy additives
• Easy to make
• Sugar-free

Have you ever read the ingredients list on sugar-free creamers? They are just loaded with unhealthy additives that are usually worse for you than regular sugar. And the kicker is a little disclaimer on one particular brand, that says “ingredients derived from a bioengineered source”, i.e. GMO.  

Honestly most people don’t typically take the time to read or research these ingredients, they simply go on the “sugar-free” label and think they are good to go.  These are not ingredients that you want to consume, especially daily with your morning coffee. And this popular brand that I checked actually had NO mention of it containing anything pumpkin in it.  Can you imagine!?

The good news is, it’s ridiculously easy to make a sugar-free creamer that has simple Keto friendly ingredients that you can trust.  All you need is 20 minutes you will never want the store-bought version again. And did I mention the wonderful quintessential fall pumpkin flavor?  Oh yeah, it’s DELISH!

🛒 Ingredients for Zero Sugar Pumpkin Creamer

• Heavy cream
• Unsweetened coconut milk
• Unsweetened almond milk
• Pumpkin puree
• Brown monk fruit/allulose
• Monk fruit/allulose
• Butter
• Cinnamon stick
• Pumpkin Pie Spice
• Vanilla extract

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• 10″ skillet with high sides or braiser
• Whisk

🔪 How to Make Sugar-Free Pumpkin Creamer

Add all of the ingredients to a skillet and bring to a simmer.

Turn the heat down to medium-low and allow to simmer, while stirring often, for 12-15 minutes or until thickened enough to coat the back of a spoon.

You can test it by dipping the spoon in, then running your finger through the back of the spoon.  If it stays separated, it’s ready.

Turn off the heat, remove and discard the cinnamon stick and whisk in the vanilla extract.

Then whisk in the almond milk and allow to cool to room temperature.

Then use in your favorite coffee.

☑️ Storage Instructions

Store leftover creamer in an airtight jar for up to 10 days.

💡 Tips

• While you can certainly make this creamer in a saucepan, I highly recommend using a wider and more shallow pot, like this 10” braiser and it will thicken up faster, with more surface area, verses a standard saucepan.
• Don’t rush the simmer, you want a low and gentle simmer, making sure it’s not a boil. Trust me the time it takes it well worth it.
• Whisk or stir often.  This is not a recipe that you want to walk away from, instead make sure you are stirring as it simmers to prevent it sticking to the bottom or sides of the pan.  Again, it’s well worth the attention.
• While you can actually pour it into your coffee while it’s still warm, you do want to allow some time for it to cool before transferring to your airtight jar to store in the fridge.
• Make sure you are using unsweetened coconut milk in the can, not the carton. And the opposite is true of the unsweetened almond milk. For this recipe, you want the version in the carton.

🔄 Substitutions and Additions

• If you don’t want to use the coconut milk, you can use a combination of more heavy cream and unsweetened almond milk instead, half of each will work.
• Make sure you are adding in pure pumpkin puree and not pumpkin pie filling, they are not the same, as the pie filling has additives, including sugar.
• If you don’t have a cinnamon stick on hand, don’t buy a whole batch for just one recipe, you can add in about 1/2 teaspoon of ground cinnamon instead.
• If you don’t have brown monk fruit/allulose you can use Brown Swerve instead.  If you don’t have that, you can use all monk fruit/allulose.  If you only have monk fruit, you can use it at a 1:1 ratio.  If you only have allulose, use 2/3 cup total (verse 1/2 cup of the monk fruit/allulose), as allulose on its own isn’t quite as sweet.
• If you don’t have pumpkin pie spice, it’s easy enough to mix up a batch on your own.  See my recipe here, it’s super easy!

Is there a healthy way to make a pumpkin creamer?

Absolutely! This Keto coffee creamer recipe is made using all healthy low carb and sugar-free ingredients.

Which pumpkin creamer is the healthiest?

Homemade is always best, honestly, especially when you’re trying to eat clean or low carb.

What is the best creamer for coffee on a keto diet?

This pumpkin creamer recipe is ideal for a Keto diet, but if you want a more subtle flavor, try this Homemade Keto Coffee Creamer.

Is there a zero sugar pumpkin spice creamer?

There are zero sugar versions sold in the grocery stores, but if you read the list of ingredients, as I mentioned earlier, you’d be shocked at the additives and obvious lack of anything pumpkin in them.

🍽️ More Keto Pumpkin Recipes

• Pumpkin Coffee Cake
• Pumpkin Donuts
• Pumpkin Fudge
• Fluffy Pumpkin Pancakes
• Pumpkin Bulletproof Coffee