Healthy, Sugar-Free Pumpkin Spice Latte Recipe

It’s National Coffee Day! So basically, my Christmas. I woke up this morning totally craving a PSL – it’s been on my mind ever since I stopped in at Starbucks yesterday. I try not to get the PSL from Starbucks very often, as it contains a whopping 50g of sugar (uh, yep, more than a soda!). But I LOVE the taste and will indulge every once in a while.

Today, I didn’t have to! I made this healthy, much cheaper, sugar-free alternative at home. Actually, I woke up to discover to my horror that my parents had gone out of town without replenishing the coffee supplies. I don’t have a car, so this would normally be cause for alarm (I really love coffee, okay?), but luckily there happened to be a car in the driveway. I headed to the store and got my supplies.


This recipe contains coconut oil, which sounds a little scary, but trust me – like any saturated fat (cream, etc) it gives the coffee a thick, indulgent texture. It doesn’t taste oily or even coconut-y at all! Because of the healthy, whole fats in this recipe, it’ll keep you satiated and satisfied (unlike a sugar-filled version, which likely wouldn’t fill you up and would leave you craving more sugar).

There’s also almond milk in there, another source of healthy fat (and protein and calcium!). I normally HATE almond milk in coffee, but in this case, it was totally fine! I think the coconut oil added a thicker texture to the coffee that made up for the thinness of the almond milk.

In addition to the healthy fats of coconut oil, it’s sweetened with stevia. I don’t use stevia TOO often (no need to eat tons of sweet things that increase cravings!), but it’s a natural, zero-calorie sweetener that I think is just fine for indulgences.

If you have an espresso machine, this would probably be even yummier! I don’t have one, though, and plain old drip coffee was super delicious.


Healthy, Sugar-Free Pumpkin Spice Latte


  • 1 large coffee cup filled with strong brewed coffee
  • 1/8 cup almond milk, warmed on the stove (coconut milk would probably work well too!)
  • 1 TBSP coconut oil (I used virgin unrefined)
  • 1 TSP pumpkin spice extract
  • 1-2 TSP stevia or other zero-calorie sweetener, depending on desired sweetness
  • Nutmeg for topping
  • Cinnamon for topping
  • Whipped cream for topping (optional – leave this off to keep it vegan/dairy-free!)


  1. Add pumpkin spice extract to an empty coffee mug while almond milk is warming on the stove.
  2. Pour coffee into the mug, and top with warmed almond milk. It should be roughly 3/4 coffee and 1/4 almond milk.
  3. Stir in the coconut oil until completely dissolved. It’ll take a fair few seconds, but that’s totally ok.
  4. Stir in the stevia.
  5. Taste it! This is important. Adjust your pumpkin spice extract and stevia to your desired levels of flavor and sweetness.
  6. Top with whipped cream, if using, and sprinkle with cinnamon and nutmeg. Enjoy!

In case this post wasn’t basic enough, I thought I’d finish with a black-and-white photo of myself sipping the PSL:


Happy National Coffee Day everyone! <3

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