Description
Refreshing, creamy keto iced cappuccino. Low-carb treat with strong coffee, almond milk, and sweetener.
Ingredients
Scale
- 1 cup strong brewed coffee, cooled
- 1/2 cup unsweetened almond milk (or other keto-friendly milk)
- 2 tablespoons heavy cream
- 1 tablespoon MCT oil (optional, for added fat and energy)
- 1–2 tablespoons erythritol or your preferred keto-friendly sweetener (adjust to taste)
- 1/4 teaspoon xanthan gum (optional, for a thicker consistency)
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon cinnamon (optional, for flavor)
- Ice cubes
- Sugar-free whipped cream (optional, for topping)
- Sugar-free chocolate shavings (optional, for topping)
Instructions
- Brew and Cool Coffee: Brew a cup of strong coffee using your preferred method. Let it cool completely.
- Sweeten Coffee: In a glass or small bowl, add your keto-friendly sweetener to the cooled coffee. Start with 1 tablespoon and adjust to taste. Stir in vanilla extract and cinnamon (if using).
- Blend Ingredients: In a high-speed blender, combine the sweetened coffee, almond milk, heavy cream, and MCT oil (if using). Add xanthan gum (if using) for a thicker consistency.
- Blend Until Smooth: Blend on high speed until smooth and creamy (30-60 seconds).
- Add Ice: Add a generous amount of ice cubes to the blender.
- Final Blend: Blend again until the ice is completely crushed and the cappuccino is thick and frosty.
- Taste and Adjust: Taste and adjust sweetness or thickness as needed. Add more sweetener if not sweet enough, or a splash more almond milk if too thick.
- Pour and Top: Pour into a tall glass. Top with sugar-free whipped cream and sugar-free chocolate shavings (optional).
- Serve: Serve immediately and enjoy!
Notes
- Adjust the amount of sweetener to your personal preference.
- You can substitute almond milk with other keto-friendly milks like coconut milk or macadamia nut milk.
- For a mocha version, add 1-2 tablespoons of unsweetened cocoa powder to the blender.
- Add a scoop of keto-friendly protein powder for a protein boost.
- Prepare the coffee base ahead of time and store it in the fridge for up to 24 hours.
- If you don’t have a regular blender, you can use an immersion blender.
- Adjust the amount of ice to control the thickness of your iced cappuccino.
- Increase the fat content by adding more heavy cream or MCT oil.
- To make this recipe dairy-free, simply substitute the heavy cream with coconut cream.
- Experiment with different extracts to add unique flavors to your iced cappuccino.
- Prep Time: 5 minutes
- Cook Time: 0 minutes