If you’re looking for a creamy, nutty, and totally refreshing iced coffee that fits perfectly into your keto lifestyle, this is it!
I’m obsessed with how simple it is to make, but it still feels like a fancy café drink.
It’s smooth, slightly sweet from the macadamia nuts, and has just the right hit of caffeine to keep you going.
Plus, it’s kid-approved if you leave out the coffee (and maybe blend it up like a milkshake).
Let’s make it!
What You’ll Need:
Ingredients
- 1 cup unsweetened macadamia milk
- 1 cup freshly brewed coffee (cooled)
- 2 tablespoons heavy cream
- 1-2 teaspoons keto-friendly sweetener (like monk fruit or erythritol)
- 1 tablespoon MCT oil (optional, for extra creaminess)
- Ice cubes
- Whipped cream (optional, for topping)
- Crushed macadamia nuts (optional, for garnish)
Tools
- Blender or shaker bottle
- Measuring spoons and cups
- Tall glass
Pro Tips:
- Cool your coffee: Let your coffee cool completely before mixing, or it’ll melt the ice and water down your drink.
- Blend for froth: If you like it creamy and frothy, blend everything in a blender for a latte-like texture.
- Sweetener balance: Adjust the sweetener to your taste—start with a little, and add more if needed.
- Prep ahead: Brew your coffee the night before and store it in the fridge for quicker assembly.
- Custom garnish: For extra flair, drizzle some sugar-free caramel syrup or sprinkle a pinch of cocoa powder on top.
Substitutions and Variations:
- Swap macadamia milk for unsweetened almond or coconut milk.
- Use decaf coffee for an evening treat.
- Replace MCT oil with a teaspoon of melted coconut oil.
- Add a dash of vanilla extract for extra flavor.
Make Ahead Tips:
- Brew a big batch of coffee, cool it, and store it in the fridge for up to 3 days.
- Measure out your dry ingredients (sweetener, crushed nuts) in advance for a grab-and-go setup.
Instructions:
1. Brew and Cool Coffee
Brew 1 cup of coffee and let it cool completely.
2. Mix Ingredients
In a blender or shaker bottle, combine macadamia milk, cooled coffee, heavy cream, sweetener, and MCT oil (if using). Blend or shake until smooth.
3. Assemble the Drink
Fill a tall glass with ice cubes and pour the blended mixture over the ice.
4. Top and Garnish
If desired, add whipped cream on top and sprinkle with crushed macadamia nuts. Serve with a straw and enjoy!
Leftovers and Storage:
- Store the mixed coffee in a sealed jar in the fridge for up to 2 days. Just shake it up before serving over ice.
- Keep any leftover crushed nuts in an airtight container to keep them fresh.
Wrap-Up:
This keto macadamia nut iced coffee is your new favorite pick-me-up!
It’s creamy, nutty, and totally satisfying—perfect for mornings or a mid-afternoon treat.
I’d love to hear how it turned out for you or what fun twists you tried.
Leave a comment below and let’s chat coffee creations!
