Ingredients
Method
- Brew your coffee and chill it in the refrigerator for at least 2 hours, or ideally, overnight.
- In a high-speed blender, combine the cold coffee, MCT oil, heavy whipping cream, ice, xanthan gum, collagen peptides, liquid stevia (to taste), sugar-free coffee syrup (to taste), and a pinch of pink Himalayan salt.
- Blend on high for 30-60 seconds until the mixture is smooth and frothy.
- Pour the frothy keto iced coffee into a tall glass and serve immediately.
Notes
- For the best texture, ensure your coffee is completely cold before blending. Warm coffee will melt the ice too quickly and reduce frothiness.
- Don't over-blend: blend just until frothy and smooth. Over-blending can sometimes cause the cream to separate if blended for too long at high speed.
- Storage: While best enjoyed fresh, you can store any leftover blended keto iced coffee in an airtight container in the fridge for up to 24 hours. Give it a quick shake or stir before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't over-blend: blend just until frothy and smooth. Over-blending can sometimes cause the cream to separate if blended for too long at high speed.
- Storage: While best enjoyed fresh, you can store any leftover blended keto iced coffee in an airtight container in the fridge for up to 24 hours. Give it a quick shake or stir before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.