Who doesn’t love a creamy, icy coffee to kickstart the day or for an afternoon treat?
This Keto Whipped Cream Iced Coffee is not only super delicious, but it’s also low-carb and sugar-free—perfect for staying on track with your goals!
It’s rich, creamy, and feels like a coffee shop treat, but you can make it at home in just a few minutes.
My kids love helping me whip the cream, and I love that I can enjoy something indulgent without the guilt.
Let’s make it together!
What You’ll Need
- 1 cup cold brewed coffee (unsweetened)
- 1/2 cup heavy whipping cream
- 1-2 tbsp keto-friendly sweetener (like erythritol or monk fruit, adjust to taste)
- 1/2 tsp vanilla extract
- Ice cubes
- Optional: Cocoa powder or cinnamon for garnish
Pro Tips
- Use cold coffee: Make sure your coffee is completely chilled before pouring it over ice. Warm coffee will melt the ice and dilute your drink.
- Whip to soft peaks: Whip the heavy cream just until soft peaks form—it should hold its shape but still be silky. Don’t over-whip, or it’ll turn into butter.
- Adjust sweetness: Start with 1 tbsp sweetener and taste as you go. Some keto sweeteners are sweeter than sugar, so adjust to your liking.
- Double up: If you’re making this for more than one person, double the whipped cream recipe and save some for dessert toppings later!
- Chill your tools: Want fluffier whipped cream? Chill your whisk and bowl in the fridge for 10 minutes before starting.
Tools Needed
- Hand whisk or electric mixer
- Medium mixing bowl
- Glass tumbler
- Metal straw or spoon for stirring
Substitutions & Variations
- Sweetener: Swap erythritol for stevia drops or allulose if preferred.
- Dairy-Free Option: Use coconut cream instead of heavy whipping cream for a dairy-free twist.
- Add flavor: Mix in a dash of sugar-free chocolate syrup, peppermint extract, or almond extract to the whipped cream for a fun twist.
Make-Ahead Tips
- Whipped Cream: You can whip the cream up to 1 day ahead and store it in the fridge. Just give it a quick whisk before serving.
- Cold Brew Coffee: Brew a batch of coffee the night before and store it in the fridge for easy assembly the next day.
Instructions
1. Whip the cream:
In a medium mixing bowl, combine the heavy whipping cream, sweetener, and vanilla extract. Use a hand whisk or electric mixer to whip the cream until soft peaks form.
2. Fill your glass:
Add a handful of ice cubes to your glass tumbler, then pour the cold brew coffee over the ice.
3. Top with whipped cream:
Spoon or pipe the whipped cream on top of the coffee until it creates a thick, fluffy layer.
4. Garnish and serve:
Sprinkle a little cocoa powder or cinnamon on top for extra flavor, add a metal straw, and enjoy!
Leftovers & Storage
- Store any leftover whipped cream in the fridge in an airtight container for up to 24 hours.
- Assemble the iced coffee fresh when you’re ready to enjoy—don’t store the fully made drink, as the whipped cream will deflate over time.
Conclusion
There you have it—your very own Keto Whipped Cream Iced Coffee that tastes like it came from a fancy café but is made right in your kitchen.
It’s quick, easy, and customizable to your taste.
Give it a try, and let me know in the comments how yours turned out or if you have any questions.
I’d love to hear about your coffee creations! ☕❤️
