This creamy keto coffee is rich, smooth, and super easy to make.
It tastes like a sweet iced coffee treat, but it uses simple low-carb ingredients.
I like it when I need a fast morning boost and want something that feels a little fancy.
Why I Love This Recipe
The first time I made this, I wanted coffee that felt like a coffee shop drink but did not take much work. I blended it, poured it over ice, and it came out creamy and smooth. It felt like a treat, but it was made in my own kitchen.
- It takes about 5 minutes.
- It tastes creamy without sugar.
- It uses easy keto ingredients.
- It can be served hot or iced.
- It feels like a fancy drink with very little effort.
Servings and Time
Servings: 1 large drink
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
What You’ll Need
- 4 to 6 ounces brewed coffee, cooled or hot
- 1 tablespoon vanilla extract
- 2 tablespoons heavy whipping cream
- 1 cup unsweetened almond milk
- 2 to 3 tablespoons MCT oil
- 10 to 15 drops liquid stevia
- Ice, optional for iced coffee
Recipe and Instructions
Step 1: Add the Coffee
Pour 4 to 6 ounces of brewed coffee into a blender cup. Use cooled coffee for iced coffee or hot coffee for a warm drink.
Step 2: Add the Cream and Almond Milk
Add 2 tablespoons heavy whipping cream and 1 cup unsweetened almond milk to the blender cup with the brewed coffee.
Step 3: Add Flavor and Sweetener
Add 1 tablespoon vanilla extract, 2 to 3 tablespoons MCT oil, and 10 to 15 drops liquid stevia to the blender cup.
Step 4: Blend Until Creamy
Blend for 20 to 30 seconds, until the coffee looks creamy and a little frothy.
Step 5: Serve
Pour the creamy coffee into a tall glass. Add ice first if you want it cold.
Pro Tips
- Start with 2 tablespoons MCT oil if you are new to it.
- Blend well so the oil does not sit on top.
- Use cold coffee if making an iced version.
- Add stevia slowly, then taste.
- For a thicker drink, use less almond milk.
Tools Needed
- Blender
- Measuring cup
- Measuring spoons
- Tall glass
- Spoon or straw
Macros Information
Approximate macros for 1 serving using 2 tablespoons MCT oil:
Calories: 330
Fat: 36g
Carbs: 3g
Fiber: 1g
Net Carbs: 2g
Protein: 2g
Why This Recipe Works Quick Science
Coffee gives the strong flavor. Heavy cream adds body and makes it smooth. Almond milk keeps it light. MCT oil adds fat, which helps the drink feel filling. Blending breaks the oil into tiny drops, so the coffee turns creamy instead of oily.
Substitutions and Variations
- Use coconut milk instead of almond milk.
- Use half-and-half instead of heavy cream, but it may add more carbs.
- Use monk fruit drops instead of stevia.
- Add cinnamon for a warm flavor.
- Add unsweetened cocoa powder for a mocha taste.
Make Ahead Tips
Brew the coffee ahead and chill it in the fridge. When ready, blend it with the cream, almond milk, MCT oil, vanilla, and stevia. Do not blend it too far ahead because the foam is best fresh.
Common Mistakes
- Using too much MCT oil too soon.
- Not blending long enough.
- Adding too much stevia at once.
- Using sweetened almond milk by mistake.
- Pouring hot coffee over ice without cooling it first.
What to Serve With
Serve it with eggs, avocado, keto pancakes, a low-carb muffin, or a simple cheese plate.
Leftovers and Storage
Store leftovers in a covered jar in the fridge for up to 24 hours. Shake or blend again before drinking because the oil may separate. This drink tastes best fresh.
FAQ
Can I drink this hot?
Yes. Use hot brewed coffee and blend carefully.
Can I make it iced?
Yes. Use cooled coffee and pour it over ice.
Can I skip the MCT oil?
Yes. The drink will be lighter and less filling.
Is this sweet?
It is lightly sweet. Add more or less stevia to taste.
Can I use regular milk?
You can, but it will add more carbs.
Final Thoughts
This keto crack coffee is creamy, quick, and easy to make at home. Try it hot or iced, then leave a comment and share how it turned out.
