Now we are all aware that coffee truly runs through my veins (thanks to would ever came up with those words). Of course, during the fall months, we are all about the pumpkin spice everything! So, why not give y’all what you really really want. A delicious Brown Sugar Pumpkin Spice Syrup that will for sure be a part of all your fall coffee adventures.
This 5 ingredient pumpkin syrup is perfect in hot or cold drinks. Use it in all your favorite coffee creations. My favorite way to use is in my pumpkin spice lattes.
Now, this is a low-carb Keto version, but you can absolutely use regular brown sugar if you’re not a Keto babe. For this Keto version, I used brown sugar Swerve. I tried monk-fruit, but I found it didn’t melt as well. So the brown sugar swerve is the best sugar substitute for this recipe.
How to make Brown Sugar Pumpkin Spice Syrup:
The best part about this recipe is that it comes together in no time. You only need a few simple ingredients you probably already have on hand. And the rest takes between 5-7 minutes.
- Simply add the ingredients to a small saucepan over medium heat.
- Once the sugar melts, let the mixture come to a slow simmer.
- Remove the syrup from the heat.
- Let the mixture cool and serve or store away in a jar with an airtight lid.
This recipe makes a little over 1 cup of brown sugar pumpkin spice syrup. Syrup will keep in the fridge for about 2 weeks. Make sure you give your syrup a good shake before every use. For more tips, check out the FAQs below the recipe.
Looking for more pumpkin goodness? Try our dairy free pumpkin creamer.
Let’s Get Cooking
Let’s Get Cooking
Easy Keto Brown Sugar Pumpkin Spice Syrup
Delicious low-carb pumpkin syrup for all your Keto coffee adventures during the fall months.
Delicious low-carb pumpkin syrup for all your Keto coffee adventures during the fall months.
Prep Time:5 mins
Cook Time:5 mins
Total Time:10 mins
Yields:8 Serves
1X
2X
3X
Ingredients
-
2/3
cup water
-
1/2
cup Swerve brown sugar substitute, or brown sugar
-
1/4
cup pumpkin purée
-
1
tsp pumpkin pie spice
-
2
tsp vanilla extract
-
1/8
tsp sea salt
Instructions
- To begin, heat the water and sweetener in a small saucepan over medium heat. Continuously stir the mixture until the sweetener/sugar dissolves. Now, add the pumpkin purée, pumpkin pie spice, vanilla extract and salt to the pan and continue to stir the mixture until all the ingredients are combined. Once the mixture reaches a slow simmer, remove it from the heat and set aside.
- This is NOT mandatory, but you can if you want to. When the syrup has slightly cooled, you can filter it through a fine mesh strainer or cheesecloth to remove any grit from the spices. I personally don’t think this step is necessary, but after doing it myself, I figured some of you might prefer it this way.
- Now, once the syrup is completely cooled, serve in your favorite coffee drinks. Or, store the syrup in a jar with an airtight lid and serve when needed. Syrup will keep in the fridge for about 2 weeks.
This is amazing. Way better than Starbucks or dunkin. Delicious and freaking Keto. Made it 3 times now.
I had so happy you love it as much as I do Shannon! Thank you for sharing doll
How much do you use each time?
2 tablespoons is the serving size.
Hi Charlotte,
I wanted to thank you for this recipe. I rarely ever comment on these things, but this is so perfect that I thought I would reach out. I LOVE all things pumpkin, but I hate buying store bought creamer. For lots of reasons. Other recipes I have tried have not hit that perfect pumpkin-but-not-too-sweet-with-just-the-right-spice note. In a word, this recipe is “cozy.” In three words, “cozy AF.” Thanks again!
Abby
YES!!!1 THIS is all I want to hear! Thanks so much for the support my love. you are amazing I am so happy you enjoyed it.
Where did you get your Pumpkin Pie Spice blend label for your dried spice mixture? Darling!
Got them from a shop on Etsy called “Paper and Pear Store”.
This looks delicious. I may have to give this a whirl. Fancy for fall!
I hope you give it a try and enjoy it girl!