If you’re a coffee lover like me and crave that perfect blend of creamy, sweet, and salty, this Keto Salted Caramel Iced Coffee is going to be your new favorite treat!
It’s low-carb, super easy to make, and feels like you just stepped out of a fancy coffee shop.
The best part?
You can whip it up in minutes, and it’s kid-friendly if you leave out the caffeine—just swap in decaf.
Let’s get brewing!
What You’ll Need
- 1 cup brewed coffee (cooled)
- ½ cup unsweetened almond milk (or heavy cream for extra richness)
- 1-2 tbsp sugar-free caramel syrup
- 1-2 tbsp keto-friendly sweetener (like erythritol or monk fruit, optional)
- A handful of ice cubes
- Whipped cream (sugar-free) for topping
- Pinch of flaky sea salt for garnish
Pro Tips
- Cool the coffee first: Hot coffee will melt your ice too quickly and water it down. Brew it ahead of time and pop it in the fridge or freezer for a few minutes.
- Adjust sweetness: Everyone’s taste is different, so start with less sweetener and adjust to your liking.
- Add the sea salt last: A tiny pinch goes a long way to balance the sweetness and elevate the caramel flavor.
- Use a milk frother: If you want it extra frothy, mix the almond milk and caramel syrup with a frother before adding to the coffee.
- Make a kid-friendly version: Switch to decaf, and it becomes a fun treat for the whole family!
Tools You’ll Need
- Tall glass
- Spoon or milk frother
- Measuring spoons
- Coffee maker (or instant coffee)
Substitutions and Variations
- Milk Alternatives: Use coconut milk or heavy cream for a richer flavor.
- Sweeteners: Try stevia or allulose if you don’t have monk fruit or erythritol.
- Extra Flavor: Add a dash of vanilla extract or sprinkle some cinnamon on top.
- Non-Keto Version: Use regular caramel syrup and sweetened whipped cream.
Make-Ahead Tips
- Brew a batch of coffee and store it in the fridge so it’s ready for iced coffee anytime!
- Mix the almond milk and caramel syrup in advance and keep it in the fridge for quick assembly.
How to Make Keto Salted Caramel Iced Coffee
1. Brew your coffee
Brew 1 cup of coffee (or make instant coffee). Let it cool completely.
2. Mix the almond milk and caramel syrup
In a separate cup, stir together the almond milk (or heavy cream) and sugar-free caramel syrup. If you like it sweeter, add a little keto-friendly sweetener.
3. Assemble the drink
Fill a tall glass with ice cubes. Pour in the cooled coffee, then gently add the almond milk mixture.
4. Top and garnish
Add a generous dollop of sugar-free whipped cream. Drizzle with a little extra caramel syrup and finish with a tiny pinch of flaky sea salt.
Leftovers and Storage
- If you have leftover coffee, keep it in an airtight container in the fridge for up to 3 days.
- Store any leftover almond milk mixture in the fridge for 1-2 days and shake well before using.
Conclusion
There you have it—your new go-to coffee treat that’s keto-friendly, easy to make, and totally delicious!
It’s the perfect way to start your day or enjoy a little pick-me-up in the afternoon.
Give it a try, and let me know how it turned out!
Drop a comment below with your thoughts or any fun variations you tried—I’d love to hear about it! ☕💛