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With a velvety smooth texture and richly spiced sweet flavor, this Sugar Free Pumpkin Spice Syrup Recipe tastes like the original but has 0g net carbs per serving!

Sugar-Free Pumpkin Spice Syrup 1

Since I shared my recipe for Pumpkin Spice Syrup a couple years ago, I’ve received request after request for a sugar-free version.

You ladies really love your pumpkin spice coffee (I do too!) and I aim to please.

Sugar-Free Pumpkin Spice Syrup 2

When I started playing around with a low carb and keto version of this recipe, one of the main things I wanted to ensure was that the sugar-free version would have the same rich, velvety texture as regular pumpkin spice syrup.

I thought it might be hard to mimic because melted sugar is what gives it that thick, caramel-like consistency. But this rich syrup proves that theory wrong!

This decadent, indulgent-tasting syrup hits all the right flavor notes with the perfect smooth and velvety texture.

Sugar Free Pumpkin Spice Syrup Recipe with Description

Sugar Free Pumpkin Spice Syrup Recipe

I was happy to come up with a sugar-free version that definitely rivals the regular version!

Pumpkin thickens this up nicely, a touch of coconut oil adds dimension and body, and stevia adds sweetness while keeping it sugar-free.

Of course, what really makes it the perfect Sugar Free Pumpkin Spice Syrup recipe is the perfect blend of warm spices.

Pro Tip: Instead of the cinnamon, nutmeg, ginger, cloves, and allspice, you can use 2 teaspoons of pumpkin pie spice, which you can find on Amazon.

Sugar-Free Pumpkin Spice Syrup 3

What Can I Do With Pumpkin Spice Syrup?

Of course the obvious answer is it to make a homemade pumpkin spice latte! But there’s so much more you can do with this syrup other than make a PSL.

  • Use it to sweeten a smoothie
  • Drizzle it on yogurt or oatmeal
  • Serve it with pancakes, waffles, or French toast
  • Add it to a fall-themed cheese board, and be sure to include brie and goat cheese because they pair well
  • Make an ice cream sundae with this syrup, whipped cream, pecans, and vanilla bean ice cream

More Festive Seasonal Syrups and Sauces for Making Lattes:

Sugar-Free Pumpkin Spice Syrup 4

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Sugar Free Pumpkin Spice Syrup Recipe

5 from 2 votes
Prep Time5 minutes
Cook Time25 minutes
Yields: 12 servings
With a velvety smooth texture and richly spiced sweet flavor, this Sugar Free Pumpkin Spice Syrup Recipe tastes like the original but has 0g net carbs per serving!

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  • Whisk together all ingredients except vanilla in a small saucepan over medium heat.
  • Bring to a boil, then turn heat down to simmer and cook until thickened to your desired consistency (for me this usually takes about 20 to 25 minutes), whisking occasionally.
  • Cool to room temperature, and then store covered in the fridge for up to 2 weeks.


  • Net Carbs (Equal to Total Carbs Minus Fiber Minus Sugar Alcohols): 0g per serving (1 tablespoon)
  • This recipe makes about 3/4 cup of syrup, which is 12 (1-tablespoon) servings.
  • Use this Sugar Free Pumpkin Spice Syrup to make pumpkin spice lattes, or as a sauce to top yogurt, oatmeal, pancakes, waffles, French toast, or ice cream.
  • Instead of the cinnamon, nutmeg, ginger, cloves, and allspice, you can use 2 teaspoons of pumpkin pie spice.
  • Instead of 2 packets of stevia, you can use 3 tablespoons crystallized allulose.
  • If you're having trouble mixing this syrup into your coffee, you can heat it up or blend the coffee with the syrup.


Serving: 1tablespoon | Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 794IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Condiments
Cuisine: American
Keyword: Sugar Free Pumpkin Spice Syrup

Share it with me on Instagram and leave a comment to let me know your thoughts!

Sugar Free Pumpkin Spice Syrup Recipe Pin

This post was first published on An Edible Mosaic on October 8, 2012. I updated it with more information on October 26, 2020.

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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Recipe Rating


  1. Looks yummy but just FYI it’s not sugar free! Pumpkin has 5 grams of sugar in a serving. I know you wouldn’t be having it all at once,lol, but if someone truly could not have any sugar that could add up!

    1. Anne, This recipe has 0g net carbs in 1 tablespoon serving. I hope this helps, and I hope you enjoy the recipe if you give it a try!

  2. Stephanie says:

    I made this as written with the exception of using a couple of Truvia packets instead of pure Stevia. I didn’t care for my first cup. It was gritty and the Stevia taste was a little strong. I thought I would look for a different recipe, but decided to try and salvage this one. After the mixture cooled in the refrigerator, I put it into a small food processor and blended for a minute or two. My next PSL was fantastic!! This mixture is better the next day after the spices have a chance to fully develop the flavor. Blending it made it smooth and more of a thick sauce. The stevia flavor also lessened upon cooling. I may try using the brown sugar version of Truvia. Please consider adding a step of blending it. This is now my favorite recipe.

  3. Do you use refined or unrefined coconut oil?


    1. Kate, I’ve used both for this recipe; unrefined will give it bit more of a coconut-y flavor, so it depends on personal preference.

  4. I’m curious as to how long this would last and how to store it for optimum shelf life?

    1. Jade, Stored covered in the fridge this will last for up to 2 weeks. I hope you enjoy it if you make it!

  5. siewlingchaw says:

    hi may i know if i were to use this syrup to make gingerbread lattes,how much of the syrup to add and how much coffee and all to add to make it a gingerbread latte ? :)

    1. To make a gingerbread latte, I mix 2 shots of espresso with 3 to 4 tablespoons of gingerbread spice syrup and add about 1 cup of steamed milk. Or sometimes I’ll just use the syrup to sweeten and flavor regular coffee; I use about 2 tablespoons of gingerbread spice syrup for 1 regular-sized cup of coffee with a splash of milk. (You can adjust the amounts to suit your own preferences though.) Hope you enjoy it!

  6. Shannon B. says:

    5 stars
    As I sit here on my day off sipping my 3rd PSL of the day, I want to say thank you SOOOO much for this amazing recipe! Before I found it, I had a very expensive Torani SF pumpkin syrup habit. I eat strictly SF, and couldn’t find a store (even in Houston) that carried the syrup, so I paid to have it shipped to me for my very necessary morning pumpkin lattes. It also takes ALOT of the Torani syrup to make a good spiced latte, so I went through it quickly. One day in 11/2012 I was trying to find a better price on the Torani syrup on the net. I happened across your recipe that day, made it, and LOVED IT! It’s SO much better than the Torani b/c of the lovely thickness, and so much healthier with Stevia. It makes lattes so nice, thick and creamy, just PERFECT! Plus, I conservatively estimate that you have saved me $40 a month! Thanks SO MUCH, and happy holidays!

    1. Shannon, You totally made my day – I’m so happy you’ve been enjoying my SF Pumpkin Spice Syrup!! And that is fantastic that it’s saving you money. My mission for next fall is to make a SF Gingerbread Spice Syrup. :) Hope you had a wonderful holiday season and Happy New Year!

  7. This looks so good! I wanted to let you know that I featured it today in my “What I Bookmarked This Week” post – stop by and see.

  8. Oh Thank you! I’m going to pin this!

  9. Hi Faith,
    So glad you shared this! We don’t have pumpkin spiced lattes here so I need to make my own. Love your recipe! I better go get a small pumpkin so I can try this. Thanks for sharing:)

  10. Thoughts on subbing something for the coconut oil? I doubt canola would work.. this looks amazing though!

    1. Emily, Thanks so much! I haven’t tried it with anything except coconut oil so I can’t really say for sure, but canola oil may work. Or maybe melted butter, added in at the end. If you find something that works well please let me know! :)

  11. If summer is the herb season, fall and winder are definitely for spices. It’s amazing how much they flavor our drinks and dishes.
    I love pumpkin spice latte and this syrup sounds amazing Faith!

  12. Sanjeeta kk says:

    A recipe to treasure..would love to use this flavorful syrup in my baking as well!

  13. Looks like a winner! My husband was asking for a pumpkin latte yesterday.

  14. I’m SO excited about this! There are going to be so many homemade pumpkin spice lattes in my future!

  15. Girlnpurpledres says:

    Wow what a lovely recipe! I have never tried a pumpkin flavouring in coffees, I guess we are not so big on halloween here in the UK but I think I have to try this just because it sounds delicious. I love all the spices in this, it really makes me think of the lead up to christmas :)

  16. Really love your photos, and of course the recipe too! Thank you for this guilt-free version, I so am making it!

  17. Angie@Angie's Recipes says:

    A healthy syrup! Looks marvelous!

  18. Thank you so much for this, dear Faith. :-) Even though it’s spring here, we still have occasional wildly, stormy days that are just perfect for drinks like this. :-)

  19. Jenn and Seth says:

    love this idea and i cannot wait to try it!

  20. this sounds fantastic. i bet it would be nice drizzled over vanilla ice cream or sliced apples….

  21. Faith – this sounds fantastic – love the idea of having this around to flavor just about anything.

  22. Kelly @ Inspired Edibles says:

    What a lovely recipe! It’s amazing how much flavour can be derived from spices – I’m not sure I would even need the stevia in this case.

  23. Cindys Recipes and Writings says:

    Lovely photos and I’m trying this in lattes and milkshakes!

  24. Yeah! Happy, happy, happy! I’m bookmarking this for sure! Picking up a can of pumpkin from Trader Joe’s when I go meet my hubby for his lunch break today… glad that today is a holiday from work! Now I can make this and have a lovely morning tomorrow with a homemade, (natural) sugar-free PSL in hand! I wonder how many drops of Better Stevia is equal to 2 packets? Guess I will find out! Thanks Faith!

    1. Letty, That’s awesome, hope you enjoy it!! Let me know how many drops it is…someone else might ask the same question! :)

      1. My kitchen smells divine! I used 24 drops of liquid stevia, but ultimately it will be personal preference. I would start at 16, then go from there. Can’t wait for am coffee!

        1. Letty, Thanks so much for letting us know how much liquid stevia it took! I agree, it’s definitely better to start with a little less and work up from there. Yay for a homemade PSL tomorrow AM! :)

  25. I’ve been wanting to make my own pumpkin lattes so this gives me a great reason to give it a try. I love your mug by the way – very pretty.

  26. A great syrup! Wonderfully autumnal…



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