Keto Pumpkin Cream Cold Brew {Starbucks Copycat}

Whip up this easy keto pumpkin cream cold brew at home in no time just like the one you get in your favorite coffee shop! With 2 grams of net carbs per serving you won’t even miss the real thing!

pumpkin cream cold brew

It might officially be sweater weather but days are still warm here in Ontario. I’m not ready to give up my cold drinks yet but I do embrace all things pumpkin. This is my favorite out of all the Starbucks copycat I make.

This drink combines all of my favorite things : pumpkin, pumpkin pie spice, cream and coffee. I’m so excited to give you the recipe for the keto pumpkin cream cold brew – you can tell from the amount of photos I have added here. The real thing from Starbucks has loads of sugar and carbs and it’s definitely not keto or low carb.

This is a healthy option for you at 2 grams of net carb, if you are watching your carb intake!

What is a pumpkin cream cold brew?

It is cold brew coffee topped with pumpkin infused cream beaten until soft and fluffy. The cream is then mixed with cold coffee and makes the most delicious creamy beverage. Starbucks comes out with this beverage every Fall and no wonder it is one of their best selling drinks.


  • Heavy cream
  • Pumpkin puree, NOT the pumpkin pie filling
  • Pumpkin Pie Spice
  • Sugar free vanilla syrup
  • Cold brew coffee
pumpkin cream cold brew

How to make

First, you need cold brew coffee. It is easy to make your own cold brew coffee at home.

Combine 1 cup of coarsely ground coffee with 4 cups water in a mason jar or a French Press. Let it sit in the fridge overnight. Next day, strain the coffee using a cheese cloth. If you use a French press, just push the plunger down and pour the coffee in to another jar. Take the amount you need and leave the rest in the fridge covered.

You can also use store bought cold brew coffee, if that’s convenient.

pumpkin cream

Next step is to make the pumpkin cream. Whip the heavy cream until light and airy. I use my electric beaters with whipping attachment to do the job. But a whisk with a little elbow grease would work too. Or an electric milk frother if you have one. Or shake the heavy cream in a mason jar until it turns thick.

Fold in the pumpkin puree, pumpkin pie spice, sugar free syrup until combined.

Make sure you get the pumpkin puree, not the pumpkin pie filling. Pumpkin pie filling has added sugar and we don’t want that.

Use a good and fresh pumpkin pie spice. I have a fantastic recipe to make your own pumpkin pie spice mix.

I suggest you use a liquid sweetener: plain or flavored with no aftertaste for best results. If you opt to use a powdered sweetener use one that dissolves instantly. I use sugar free vanilla syrup and it adds an extra layer of flavor to the pumpkin cream cold brew. Delicious!

pumpkin cream cold brew

The pumpkin cream makes two servings. The extra can be stored in an airtight container and can be kept in the fridge.

Fill a tall glass with ice and pour one to two cups of cold brew coffee, add a splash or two of sugar free syrup and spoon the pumpkin cream on top.

A sprinkle of pumpkin pie spice is totally optional but makes everything better.

pumpkin cream cold brew

Stir the pumpkin cream with the cold coffee until combined for a delicious, creamy pumpkin cream cold brew. I use a stainless steel straw to do this and absolutely love mine. We switched to these straws a few years back and never looked back. Good for the environment and long lasting!

pumpkin cream cold brew


Keto Pumpkin Cream Cold Brew {Starbucks Copycat}

pumpkin cream cold brew
Whip up this easy keto pumpkin cream cold brew at home in no time just like the one you get in your favorite coffee shop! With 2 grams of net carbs per serving you won't even miss the real thing!
5 from 1 vote
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine American
Servings 2


  • Whisk, beater, milk frother or mason jar


  • 1 1/2 to 2 cups cold brew coffee
  • ice
  • sugar free vanilla syrup

Pumpkin Cream

  • 1/2 cup heavy whipping cream
  • 1 1/2 tbsp pumpkin puree
  • 1/2 tsp pumpkin pie spice
  • sugar free vanilla syrup


  • To make the pumpkin cream, beat the heavy cream until it is light and airy. Fold in the pumpkin puree, pumpkin pie spice, about 1 tbsp. of sugar free vanilla syrup.
  • Fill a glass with ice, cold brew coffee and add a splash or two of syrup. Spoon the pumpkin cream on top. Sprinkle pumpkin pie spice and serve.


Make your own cold brew at home. See post for details. Alternatively, use store bought. 
Use a sweetener that dissolves instantly and no aftertaste. Liquid sweeteners are the best in this recipe. I used a sugar free vanilla syrup. 
Extra pumpkin cream can be stored in the fridge covered for up to 2 days.


Calories: 208 kcalTotal Carbs: 2.9 gProtein: 2 gFat: 21 gSaturated Fat: 13.7 gFiber: 1 gNet Carbs: 2 g
Tried this recipe?If you like this recipe, I’d love if you can give me a rating and comment! Share this with your family and friends!


Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating