Creamy Keto Iced Coffee Recipe – Best Low Carb Drink

Name: Creamy Keto Iced Coffee Recipe – Best Low Carb Drink
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1 cup brewed coffee (240ml); 2 tbsp heavy cream (30ml); 1 tbsp MCT oil or coconut oil (15ml); 1-2 tsp keto-approved sweetener (optional); A handful of ice cubes; ½ tsp vanilla extract

Posted on November 14, 2025

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Let me tell you a little secret: I wasn’t always a fan of keto coffee. In fact, I used to think the idea of blending butter into my coffee sounded downright weird. But then one hot summer morning, I decided to give it a shot—because, well, iced coffee is life. And let me tell you, this creamy keto iced coffee recipe changed the game for me.

It’s rich, frothy, and full of flavor, but here’s the kicker—it keeps me full for HOURS. No mid-morning snack cravings, no sugar crash, just pure low-carb bliss in a glass. If you’re on the keto train or just looking for a delicious way to cut back on sugar, this iced coffee is about to become your new best friend.

Oh, and did I mention it takes less than 5 minutes to make? Trust me, once you try it, you’ll wonder why you didn’t start making this sooner.

Why You’ll Love This Recipe

Okay, let’s talk about why this creamy keto iced coffee deserves a permanent spot in your morning routine:

Rich and Creamy Texture: Thanks to the blend of heavy cream and MCT oil (or coconut oil), it’s like drinking a coffee milkshake without the sugar overload.
Quick and Easy: No fancy equipment needed—just a blender, your favorite coffee, and a few pantry staples.
Low Carb and Keto-Friendly: With zero added sugar and just the right amount of healthy fats, it’s perfect for staying in ketosis.
Customizable: Prefer it sweeter? Want more coffee flavor? This recipe is super flexible, so you can make it exactly how you like it.

Honestly, this recipe feels like a treat every time I make it. It’s my go-to drink for hot days when I need a pick-me-up without breaking my macros.

What Ingredients You’ll Need

Here’s the best part: you probably already have most of these ingredients in your kitchen. Let me break them down for you:

Brewed Coffee: (1 cup / 240ml) Use your favorite coffee—hot or cold brew works great. I personally love a bold roast for this recipe.
Heavy Cream: (2 tbsp / 30ml) This is what makes it extra creamy and satisfying. You can substitute with unsweetened almond milk for a lighter option.
MCT Oil or Coconut Oil: (1 tbsp / 15ml) Adds healthy fats for energy and keeps you feeling full. I use MCT oil because it blends easily.
Sweetener: (Optional, 1-2 tsp) Use a keto-approved option like erythritol, monk fruit, or stevia. I personally skip it because the cream and coffee are rich enough.
Ice Cubes: A handful to keep it icy cold.
Vanilla Extract: (½ tsp) Adds a hint of sweetness and depth. Trust me, it’s worth it.

Quick tip: If you’re using hot coffee, let it cool slightly before blending to avoid melting all the ice.

Equipment Needed

You don’t need much to whip up this creamy keto iced coffee, which is part of its charm:

Blender: A regular blender works perfectly, but handheld immersion blenders also do the trick.
Measuring Cups and Spoons: Precision matters—especially with the fats and sweeteners.
Tall Glass: For serving your masterpiece. Bonus points if it’s a mason jar for the Pinterest vibe!
Reusable Straw: Totally optional, but sipping this through a straw feels extra fancy.

No espresso machine? No problem. A simple drip coffee maker or French press works just fine.

How to Make It: Step-by-Step

Alright, let’s get started. You’re just a few steps away from sipping on creamy keto iced coffee!

Brew Your Coffee: Make 1 cup of coffee using your preferred method. If it’s hot, let it cool for 5 minutes.
Blend the Ingredients: In a blender, combine the brewed coffee, heavy cream, MCT oil (or coconut oil), sweetener (if using), vanilla extract, and ice cubes. Blend on high for 30 seconds until smooth and frothy.
Taste and Adjust: Give your coffee a taste and adjust sweetness or creaminess as needed. If you want it sweeter, add a bit more sweetener and blend again.
Serve: Pour into a tall glass and enjoy. If you’re feeling fancy, top with whipped cream or a sprinkle of cinnamon.

Pro tip: For an extra indulgent touch, drizzle some sugar-free chocolate syrup on top.

My Best Tips & Techniques

After making this a million times (okay, maybe not a million, but close), here are my top tips:

Use Freshly Brewed Coffee: The flavor is so much better when your coffee hasn’t been sitting around.
Cool Your Coffee: Hot coffee can melt the ice and dilute the flavor. Let it cool for 5-10 minutes before blending.
Blend Well: MCT oil and coconut oil can separate if not blended properly. I blend mine for at least 30 seconds to make it smooth and creamy.
Experiment with Sweeteners: Every keto sweetener tastes a little different. I recommend starting with a small amount and adjusting to taste.
Double It: Make a double batch and store the extra in the fridge for an afternoon pick-me-up.

Once you nail the basic recipe, it’s fun to play around with flavors and extras!

Ways to Mix It Up

Here’s where the fun begins! These variations let you customize your creamy keto iced coffee to match your cravings:

Mocha Madness: Add 1 tablespoon unsweetened cocoa powder to the blender for a chocolatey twist. It’s like dessert in a glass.
Caramel Delight: Stir in 1 teaspoon of sugar-free caramel syrup for a sweet and buttery flavor.
Spiced Latte: Add a pinch of cinnamon and nutmeg for a cozy, spiced vibe. Perfect for fall mornings.
Protein Boost: Blend in 1 scoop of vanilla or chocolate keto-friendly protein powder for extra fuel.
Nutty Bliss: Add 1 tablespoon almond butter or peanut butter for a creamy, nutty flavor.

Quick note: If you’re adding powders or nut butters, blend for an extra 10 seconds to make sure everything is fully incorporated.

Serving Ideas & Storage

This creamy keto iced coffee is best enjoyed fresh, but here’s how you can serve and store it:

Serving Suggestions

Breakfast: Pair with a keto-friendly muffin or scrambled eggs for a complete meal.
Snack: Sip on its own for a mid-morning energy boost.
Dessert: Serve with whipped cream and a sprinkle of cocoa powder for an after-dinner treat.

Storage Tips

Refrigerator: Store any leftover coffee in an airtight container for up to 2 days. Shake or stir before serving.
Freezer: Freeze the coffee mixture in ice cube trays. Blend the frozen cubes with fresh coffee for an instant iced coffee.

Pro tip: If you’re meal prepping, brew extra coffee and keep it chilled in the fridge to save time.

Nutritional Info & Health Benefits

Let’s talk numbers. Here’s the approximate nutritional breakdown per serving:

Calories	150
Protein	1g
Carbs	2g
Fat	14g

Health Highlights:

Healthy Fats: MCT oil provides quick energy and supports ketosis.
Low-Carb: Just 2g of carbs per serving—perfect for keto and low-carb diets.
No Sugar Crash: Sweetened with keto-friendly options for stable energy levels.

Real talk: This coffee is indulgent but smart. It keeps me full and focused without the jittery sugar spike.

Final Thoughts

So there you have it—my creamy keto iced coffee recipe. It’s quick, delicious, and the perfect way to fuel your day while staying low-carb.

This drink has honestly become my go-to for mornings when I need a pick-me-up without the hassle. Plus, it’s so customizable that it never gets boring.

If you try this recipe, let me know how you like it! Leave a comment below or tag me on Instagram @YourHandle—I love seeing your creations. Happy sipping!

FAQs

Q: Can I make this without MCT oil?

A: Absolutely! You can use coconut oil or skip it entirely. The coffee will still be creamy thanks to the heavy cream.

Q: What’s the best coffee to use?

A: Any coffee you love works, but I recommend a bold roast for maximum flavor. Cold brew is especially delicious.

Q: Can I make this ahead of time?

A: Yes! Brew the coffee and store it in the fridge. Blend with the other ingredients when you’re ready to drink.

Q: Can I use almond milk instead of heavy cream?

A: You bet! Unsweetened almond milk is a great lighter option, though it won’t be as creamy.

Q: Is this recipe vegan-friendly?

A: With a few swaps, yes! Replace heavy cream with coconut cream, and skip the MCT oil if it’s not vegan-friendly.

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