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Keto iced coffee

Keto Iced Coffee

CALORIES: 665 kcal (two servings)
FAT: 69 g
PROTEIN: 5 g
CARBS:  4 g

Course Drink
Prep Time 5 minutes
Resting Time 30 minutes
Servings 2 people
Calories 332 kcal

Ingredients

  • 400 ml of brewed coffe (either hot or cold)
  • 300 ml of coconut milk (preferably cold)
  • 3 Tbsp. of ghee (30 g)
  • 20 Tbsp. of MCT oil (20 g)
  • 1 tsp. of cocoa powder or cinnamon (10 g)
  • 5 ice cubes (or frozen coffee ice cubes)

Instructions

  1. Brew you coffee as you normally do and either use it right away or let it cool down in the fridge. Add the sweetener of your choice if you want your keto iced coffee to be sweet. 

  2. Pour your ready coffee into the blender bowl.

  3. Pour cold coconut milk into the bowl (it's best to keep it in the fridge for a few hours before). 

  4. Add ghee and MCT oil. If you are using the already cooled ingredients, you may want to dissolve ghee before adding it to the mix. 

  5. Add cocoa powder, cinnamon and/or vanilla extract. 

  6. Blend all the ingredients for several minutes until smooth. Watch yummy foam form on top of your coffee.

  7. Pour your almost-ready iced bulletproof coffee into separate glasses. If you used hot coffee for your recipe and want your coffee to be cold now, add ice cubes. You can also add ice cubes before blending. 

  8. Sprinkle your coffee with cocoa powder for a better visual effect. 

  9. Consume right away or put it into the fridge for 30-60 minutes.