I have spent years perfecting my daily cup of keto coffee – and with all of the modern keto science and products at our fingertips it’s never boring. When I first started keto I quickly realized that I couldn’t use the typical store-bought creamers anymore. Typically, those are full of carbs, sugar, calories! Even the creamers that are marketed as “sugar free” are still full of carbs! Don’t use these if you want to remain in ketosis.
As I learned, you still have a numerous choices if you want to add “cream” to your coffee. You can use almond milk, coconut milk or heavy cream depending on your carb goals; reading the nutrition label is key. Through experimentation, I found a few must-haves for my cup of coffee which I designed to be low-carb and also transform my daily cup of coffee into a standalone keto meal. First, I add a bit of KerryGold Butter to my coffee to add fat. Next, collagen peptides, followed by a bit of heavy whipping cream. I found this combo keeps me satisfied, drinks like a meal, and I’m often full until lunch. Every once and a while I will also make bulletproof coffee, where I use those same ingredients and add some additional MCT Oil. The final step which really ties the recipe together is using a readily available milk frother for blending. I promise this recipe will take your coffee to the next level.
Here’s how to make it, step-by-step: First, put the butter in the cup, followed by the collagen peptides, and then add the freshly brewed coffee. As this is happening, place the heavy cream in a measuring cup and heat in the microwave for 30 seconds. Once the heavy cream is heated, froth it in the measuring cup and then add it directly to coffee.
I’ve had hundreds of cups of coffee like this and they never fail to get my morning going and keep my macros on track! If you want to add a bit of sweetness to your coffee you can add a bit of sugar free, carb free sweetener to your coffee or, my personal favorite, a spoonful of Boca Loca Chocolate Macadamia Keto Butter! Coffee never tasted so good!