There’s nothing like a refreshing keto coffee drink for your morning good fat boost!
When fall approaches and temperatures cool down, warm and comforting beverages are my favorite treats! Instead of stopping and grabbing sugar laden lattes from a coffee shop, I whip these simple keto coffee drinks and enjoy them on the go in a travel mug. Mochas are my favorite year-round, but I can’t help but hop on the pumpkin spice train this time of the year. You can adjust the recipes depending on your preference for level of flavor and sweetness, and add in MCT oil if you really want to bump up the fat content.
Keto Mocha Coffee Drink
- 8 oz brewed coffee
- 3 oz coconut cream (full fat canned)
- 2 Tablespoons cacao powder
- 1 teaspoon monk fruit sweetener
- Optional: MCT Oil (not added to nutritional facts provided)
- 2 Tablespoons coconut whipped cream
- Coconut Whipped Cream
- 1 can coconut cream (full fat canned)
- sweetener of choice (monk fruit, stevia)
Directions
To make coconut whipped cream: leave can in the refrigerator overnight. The coconut milk fat will solidify and separate to the top. Open the can and scoop out the solid portion, and whip with your sweetener of choice. Once whipped, the coconut whipped cream needs to stay cool, or it will begin to melt. Store in the refrigerator and whip again before using if needed.
To make mocha: brew coffee and pour into a blender. Add coconut cream, cacao powder and sweetener of choice and blend until smooth. Pour into a coffee mug and top with coconut whipped cream! Enjoy with a Banana Nut Bread Good Fat Bar!
Nutrition Facts: 309 Cal, 26g Fat, 15g Carb, 3g Fiber, 4g Sugar, 6g Protein
Keto Pumpkin Latte Coffee Drink
- 8 oz brewed coffee
- 3 oz coconut cream (full fat canned)
- 2 Tablespoons canned pumpkin
- 1 teaspoon pumpkin pie spice
- 1 teaspoon monk fruit sweetener
- Optional: MCT Oil (not added to nutritional facts provided)
- 2 Tablespoons coconut whipped cream
- Coconut Whipped Cream
- 1 can coconut cream (full fat canned)
- sweetener of choice (monk fruit, stevia)
Directions
To make coconut whipped cream: leave can in the refrigerator overnight. The coconut milk fat will solidify and separate to the top. Open the can and scoop out the solid portion, and whip with your sweetener of choice. Once whipped, the coconut whipped cream needs to stay cool, or it will begin to melt. Store in the refrigerator and whip again before using if needed.
To make the latte: brew coffee and pour into a blender. Add coconut cream, pumpkin, spice and sweetener of choice and blend until smooth. Pour into a coffee mug and top with coconut whipped cream! Enjoy with a Dark Chocolate Peanut Good Fat Bar!
Nutrition Facts: 274 Cal, 24g Fat, 12g Carb, 1g Fiber, 5g Sugar, 4g Protein
Enjoy!
Kristi
Kristi is our Good Fat Bar chef and loves to contribute to our posts. We hope you enjoy her recipes!
