This creamy iced bulletproof mocha is keto, low carb and sugar free. It’s also perfect for keeping you refreshed and full for hours. And it’s especially delicious on a hot day. I make this coffee every day around 2 or 3 pm as a “pick me up” when it’s a hot day. I feel like I’ve got a fancy coffee shop drink from my own kitchen.
2 cups coffee chilled
1 cup ice
1 tbsp MCT oil
2-3 tbsp heavy coconut cream
1 tsp vanilla extract
1 tsp raw cacao
1/2 tsp vanilla liquid stevia
A pinch of sea salt
1 tbsp coconut or oat cream for topping (optional)
Vegan and sugar free chocolate sauce for topping (optional)
You can use decaf or caffeinated coffee for this if you want. I brew extra coffee in the morning, put it in the fridge and by the afternoon or the next day I can make this keto coffee recipe. Whatever you do, don’t sub coconut oil for the MCT-oil, it will clump and harden. Feel free to go without sweetener if you prefer, or use your choice of sugar free sweetener to taste.
- Add the coffee, ice, oil and heavy cream to a blender and blend on high until mixed. You can also use a hand mixer, add the ice after you mixed all the ingredients.
- Add the remaining ingredients to the blender. Taste and adjust sweetener if needed.
- Pour over ice and enjoy!
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