If you’re looking for a creamy, chocolatey coffee treat that won’t mess with your keto goals, this Coconut Mocha Iced Coffee is going to be your new obsession.
It’s smooth, rich, and has just the right balance of sweetness and flavor—all without a sugar crash.
Plus, it’s super easy to whip up, perfect for busy mornings or a mid-day pick-me-up.
My family loves sipping on this (yes, the kids like a decaf version!), and it’s way better than hitting the drive-thru.
Let’s get started!
What You’ll Need
- 1 cup brewed coffee (cooled, regular or decaf)
- 1/2 cup unsweetened coconut milk (from a carton, not canned)
- 2 tbsp heavy cream
- 1 tbsp unsweetened cocoa powder
- 1-2 tbsp keto-friendly sweetener (like erythritol or monk fruit)
- 1/2 tsp vanilla extract
- Ice cubes
- Optional: Whipped cream (sugar-free) and cocoa powder for topping
Pro Tips
- Chill your coffee ahead of time! Brew it the night before and pop it in the fridge to save time in the morning.
- Blend for a creamy texture. Toss everything in a blender for a frothy, café-style drink.
- Sweeten to taste. Everyone has their sweet spot—adjust the keto sweetener as you like.
- Use good cocoa powder. A high-quality unsweetened cocoa powder will give you the richest chocolate flavor.
- Don’t skip the whipped cream. It’s optional, but trust me, it’s the cherry on top!
Tools You’ll Need
- Coffee maker or French press
- Measuring cups and spoons
- Tall glass
- Spoon or blender
- Ice cube tray
Substitutions and Variations
- Swap coconut milk with unsweetened almond milk if you prefer.
- No heavy cream? Use a splash of full-fat canned coconut milk instead.
- Add a sprinkle of cinnamon or a few drops of peppermint extract for a seasonal twist.
- For extra flavor, use cold brew coffee instead of regular brewed coffee.
Instructions
1. Brew your coffee.
Let it cool or use chilled coffee from the fridge.
2. Mix the mocha base.
In a small bowl, whisk together the cocoa powder, sweetener, and vanilla extract with a splash of coconut milk until smooth.
3. Combine the drink.
Fill a tall glass with ice cubes, pour in the chilled coffee, coconut milk, heavy cream, and mocha mixture. Stir well.
4. Top it off.
Add whipped cream and dust with a pinch of cocoa powder for that fancy coffee-shop look.
Leftovers and Storage
This drink is best enjoyed fresh, but you can store the mocha base (step 2) in the fridge for up to 3 days. Just give it a stir before using!
Conclusion
There you have it—a creamy, dreamy keto coconut mocha iced coffee you can make in minutes.
It’s the perfect treat for your busy mornings or to satisfy that sweet tooth while staying on track.
Try it out and let me know how it turned out for you in the comments below.
