Okay, this one’s for all my coffee lovers who are keeping it low-carb but still want something a little extra.
This keto whipped cream iced coffee is like having your favorite café treat right at home — rich, creamy, and totally satisfying, without the sugar crash.
It takes just a few minutes to whip up (literally), and the combo of smooth cold brew and thick whipped cream hits the spot every single time.
What You’ll Need
- 1 cup cold brew coffee (unsweetened)
- 1/4 cup heavy whipping cream (cold)
- 1 tbsp powdered erythritol (or more to taste)
- 1/2 tsp vanilla extract
- Ice cubes (optional but recommended)
- Pinch of ground cinnamon (optional topping)
Why I Love This Recipe
This one’s a go-to for my afternoons when I need a little pick-me-up without feeling like I just had dessert for lunch. I started making this during a keto challenge and never stopped — it’s that good.
Here’s what I love:
- Feels fancy, but takes 5 minutes.
- Super customizable — sweeter or stronger, your choice.
- Makes you feel like a barista in your own kitchen.
- Keeps you full longer thanks to the fat in the cream.
Servings + Time
Servings: 1 large iced coffee
Total Time: 5 minutes
Macros (approx.)
- Calories: 180
- Fat: 18g
- Carbs: 1.5g net
- Protein: 1g
Why This Recipe Works (Quick Science)
Heavy cream has high fat content, which whips into stiff peaks quickly, especially when cold. The erythritol sweetens without adding carbs, and the cold brew gives strong coffee flavor with low acidity. Layering whipped cream over cold brew keeps the textures separate — creamy on top, smooth and strong underneath — until stirred.
Common Mistakes
- Using warm cream – It won’t whip. Always start with cold cream.
- Over-whipping – Stop at soft peaks for the best texture.
- Using granular sweetener – It won’t dissolve well. Use powdered for a smooth mix.
- Too much vanilla – A little goes a long way. Stick with 1/2 tsp.
What to Serve With
- Almond flour muffin
- Scrambled eggs and avocado toast (keto-style)
- A handful of salted macadamia nuts
- Keto peanut butter cookies
FAQ
Can I use regular coffee instead of cold brew?
Yes! Just make sure it’s chilled first.
Can I skip the sweetener?
Absolutely. It’s totally optional.
What’s the best sweetener to use?
Powdered erythritol or monk fruit blend works best.
Can I make this dairy-free?
Yes — swap heavy cream for full-fat coconut cream, whipped the same way.
Can I make a big batch?
Sure! Just scale up the cream and coffee and store them separately.
Substitutions + Variations
- Coconut cream instead of heavy cream for dairy-free
- Monk fruit sweetener instead of erythritol
- Espresso instead of cold brew for a stronger flavor
- Pumpkin spice or cocoa powder sprinkled on top instead of cinnamon
- Add a splash of sugar-free hazelnut or caramel syrup for flavor
Make Ahead Tips
- You can whip the cream and store it in the fridge for up to 24 hours. Rewhip slightly if it softens.
- Cold brew keeps in the fridge for up to a week — make a batch to have on hand!
Let’s Make It!
Step 1: Whip the Cream
In a small mixing bowl, pour 1/4 cup cold heavy whipping cream, add 1 tbsp powdered erythritol and 1/2 tsp vanilla extract. Using a hand mixer with the whisk attachment, whip on medium-high for about 1-2 minutes until soft peaks form — the cream should be thick but still spoonable.
Step 2: Fill the Glass
Fill a tall clear glass with ice cubes (if using), then slowly pour in 1 cup unsweetened cold brew coffee.
Step 3: Top with Whipped Cream
Spoon the whipped cream gently over the cold brew. Let it float on top — it should create a nice thick layer.
Step 4: Garnish and Serve
Add a tiny pinch of ground cinnamon on top (optional), insert a straw, and serve it immediately in a round clear glass.
Leftovers + Storage
- Whipped cream can be made ahead and kept in the fridge for a day.
- Cold brew lasts all week in the fridge — just keep it sealed.
- Once assembled, drink right away. The whipped cream will melt if it sits too long.
