Description
A quick, keto-friendly iced caramel macchiato made with heavy cream, sugar-free syrups, and espresso. This low-carb coffee drink provides sustained energy and rich flavor without the sugar crash.
Ingredients
Scale
- 2 shots espresso (2 ounces / 60ml)
- 1 cup ice cubes
- 1/4 cup heavy cream (60ml)
- 1–2 tablespoons sugar-free vanilla syrup
- 1 tablespoon keto caramel syrup
- 1/2 teaspoon vanilla extract
- 1 teaspoon MCT oil or coconut oil
- Pinch of sea salt
- Optional: Unsweetened whipped cream and sugar-free caramel sauce for topping
Instructions
- Brew two shots of espresso and let it cool slightly so it doesn’t melt the ice instantly.
- In a blender, combine heavy cream, sugar-free vanilla syrup, keto caramel syrup, vanilla extract, MCT oil, and ice cubes.
- Blend on high for 30-45 seconds until the mixture is thick, frothy, and the ice is completely crushed.
- Pour the blended cream mixture into a tall glass, leaving about an inch of space at the top.
- Slowly pour the hot espresso over the back of a spoon into the center of the glass to create a layered effect.
- Top with unsweetened whipped cream and a drizzle of sugar-free caramel if desired.
- Insert a straw and serve immediately.
Notes
For less dilution, use coffee ice cubes instead of water ice cubes. If you are new to MCT oil, start with a half-teaspoon to avoid stomach upset. The cream base can be prepped and stored in the fridge for up to 3 days; just blend with fresh ice and add espresso in the morning.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 tall glass
- Calories: 220
- Sodium: 10
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 3
- Protein: 2
Keywords: keto, low carb, iced coffee, caramel macchiato, morning recipe, caffeine, sugar-free, MCT oil, bulletproof coffee alternative