In a small saucepan, heat the almond milk, pumpkin puree, heavy cream, and keto-friendly sweetener over medium heat, stirring frequently until warmed through (about 3-5 minutes).
Add the pumpkin pie spice and vanilla extract to the saucepan and stir well to combine.
Remove the saucepan from heat and use an immersion blender or whisk vigorously to froth the mixture until it becomes creamy and slightly frothy.
Pour the brewed coffee or espresso into a mug and slowly add the pumpkin spice mixture, stirring gently to combine.
Top with whipped cream and sprinkle a pinch of ground cinnamon, if desired.
Serve immediately and enjoy your cozy, keto-friendly pumpkin spice latte!
Notes
For a dairy-free option, substitute heavy cream with coconut cream. Adjust the sweetness to your preference by adding more or less keto-friendly sweetener.