If you’re on keto and miss those fancy café drinks, this recipe is going to make your day!
It’s creamy, sweet, and has that rich caramel flavor without the sugar overload.
Plus, it’s ridiculously easy to make at home, so you don’t need to splurge on expensive coffee runs.
I’ve whipped this up countless times, and it’s become my go-to treat whenever I want something indulgent but still low-carb.
Trust me—your taste buds (and your wallet) will thank you!
What You’ll Need
- 1 cup unsweetened brewed coffee, cooled
- 1/2 cup unsweetened almond milk (or heavy cream for extra richness)
- 1-2 tbsp keto-friendly caramel syrup (like Jordan’s Skinny Syrup or Lakanto)
- 1 tsp vanilla extract
- 1-2 tbsp powdered erythritol or sweetener of choice (optional, adjust to taste)
- Ice cubes
- Whipped cream (optional, but highly recommended!)
- Keto caramel sauce for drizzling (optional)
Pro Tips
- Chill your coffee: Brew your coffee in advance and let it cool completely. This prevents the ice from watering it down too much.
- Adjust sweetness: Start with less sweetener and syrup, then taste and add more if needed. Everyone’s sweetness preference is different!
- Go heavy cream for indulgence: If you’re craving that café-like richness, heavy cream instead of almond milk is the way to go.
- Blender hack: For a frothy, blended version, toss everything in a blender with ice for a frappe-style treat.
- Don’t skip the caramel drizzle: It’s optional but gives the drink that signature caramel macchiato vibe.
Tools You’ll Need
- Measuring spoons
- A tall glass or mason jar
- Spoon for stirring
- Blender (optional, for a frappe-style drink)
Substitutions & Variations
- Almond milk substitute: Use coconut milk or heavy cream.
- Sweetener options: Try stevia, monk fruit, or allulose if you don’t like erythritol.
- Make it hot: Skip the ice, warm your almond milk, and stir it into hot coffee.
- Extra caffeine: Use espresso shots instead of regular coffee.
Instructions
1. Brew and chill the coffee.
Brew 1 cup of coffee and let it cool completely in the fridge.
2. Combine coffee and almond milk.
In a tall glass, pour the chilled coffee and almond milk (or heavy cream) over ice.
3. Sweeten it up.
Stir in keto caramel syrup, vanilla extract, and powdered sweetener. Taste and adjust sweetness as needed.
4. Top with whipped cream and caramel drizzle.
Add a generous dollop of whipped cream and a drizzle of keto caramel sauce. Add a straw and serve!
Tips for Leftovers & Storage
- If you have leftover coffee, store it in the fridge for up to 3 days and use it for your next drink.
- Keep whipped cream and caramel sauce separate until serving so they stay fresh.
Conclusion
This Keto Caramel Macchiato Iced Coffee is proof that you can still have your favorite drinks while staying low-carb.
It’s quick, budget-friendly, and completely customizable to your taste.
Give it a try, and let me know how it turns out for you!
If you have any questions or fun tweaks, drop a comment—I’d love to hear from you!
