If you’re looking for a creamy, low-carb iced coffee that’s both refreshing and satisfying, this Keto Cashew Milk Iced Coffee is about to become your new favorite!
It’s super simple to make, naturally sweet without sugar, and perfect for mornings or a mid-day pick-me-up.
I love how smooth and nutty cashew milk is—it blends beautifully with coffee without overpowering it.
Plus, this is totally customizable so you can tweak it to your taste.
Let’s make it!
What You’ll Need:
- 1 cup chilled brewed coffee (strong is best!)
- ¾ cup unsweetened cashew milk
- 1-2 teaspoons powdered erythritol or monk fruit sweetener (optional)
- 1 teaspoon vanilla extract
- Ice cubes
- Optional: a splash of heavy cream or keto-friendly whipped cream
Pro Tips:
- Chill your coffee: Brew your coffee ahead of time and let it cool completely for the best flavor. Hot coffee will melt the ice and water it down.
- Adjust sweetness: Start with a small amount of sweetener and add more to taste. Everyone’s sweet tooth is different!
- Blend for froth: For an extra creamy texture, blend the coffee and cashew milk together in a blender before pouring over ice.
- Experiment with flavors: Add a pinch of cinnamon or a dash of unsweetened cocoa powder for a fun twist.
- Use good cashew milk: Choose a high-quality unsweetened cashew milk to avoid added carbs or sugars.
Tools Needed:
- Coffee maker or French press
- Measuring spoons and cups
- A tall glass
- Blender (optional)
- Spoon or straw
Substitutions and Variations:
- Swap cashew milk for almond or coconut milk if preferred.
- Use a different sweetener, like stevia or allulose.
- Add a shot of sugar-free flavored syrup (like caramel or hazelnut) for a fancy touch.
- Want it extra creamy? Replace half the cashew milk with heavy cream.
Make Ahead Tips:
- Brew a big batch of coffee and keep it in the fridge for up to 3 days, so you’re always ready to mix up a quick iced coffee.
Instructions:
1. Brew and chill the coffee:
Brew your coffee and let it cool completely in the fridge.
2. Mix the coffee base:
In a tall glass, combine the chilled coffee, cashew milk, vanilla extract, and sweetener (if using). Stir well.
3. Add ice:
Fill the glass with ice cubes to the top. Stir gently to combine everything.
4. Optional toppings:
Add a splash of heavy cream or whipped cream if you’d like.
5. Serve and enjoy:
Pop in a straw, and sip your delicious, creamy keto iced coffee!
Leftovers and Storage:
- Store leftover brewed coffee in the fridge for up to 3 days.
- Avoid storing mixed iced coffee—it’s best made fresh to keep the flavors bright!
Conclusion:
This Keto Cashew Milk Iced Coffee is so easy and delicious, you’ll be making it on repeat.
It’s the perfect way to enjoy a coffeehouse-style drink without the carbs (or the price tag).
I’d love to hear how yours turns out!
Leave a comment below with your thoughts or any fun tweaks you made.
Cheers to coffee time! ☕
