Heat 1/4 cup of the almond milk, coconut cream, pumpkin puree, sweetener and pumpkin pie spice in a small saucepan over medium heat or in the microwave for 30 seconds, until spices and sweetener dissolves when stirred. Remove from heat and stir in vanilla and hot espresso.
Pour into a large mug or divide into two small mugs.Steam remaining milk (using a frother, on the stove or in the microwave) and add to the espresso mixture.
Garnish with whipped coconut cream, a sprinkle of pumpkin pie spice and sugar free keto caramel, if desired.
NOTE: Nutritional value includes whipped coconut cream minus the keto caramel.
With 1 teaspoon of keto caramel, just add 9 calories and 1g fat.