Keto Iced Coffee Recipe: Creamy Low-Carb Refreshment

• 1.5 cups strong cold coffee
• 1/4 cup heavy whipping cream
• 1/2 tsp vanilla extract
• 3-6 drops liquid monk fruit extract
• dash of cinnamon
• 1+ cups ice

1. Brew a strong batch of coffee. I like to make mine hot and then chill it in the refrigerator so it’s ready when I want a cold drink. You can also use store-bought cold brew if you prefer.
2. Combine the cold coffee, heavy whipping cream, vanilla extract, monk fruit drops, and a dash of cinnamon in a large glass or shaker. Stir or shake until the cream and sweetener are well incorporated.
3. Fill a serving glass with ice and pour the coffee mixture over the ice. Taste and adjust sweetness or creaminess as needed. Enjoy immediately.

• I brew my coffee extra strong because ice dilutes the drink as it melts. After brewing, let the coffee cool to room temperature and then refrigerate it in a pitcher so it’s ready for mixing.
• Sweetness is personal—if you usually drink black coffee, start with one drop of monk fruit. If you prefer sweeter drinks, add a few more drops until it tastes right.
• To make a bulletproof-style keto coffee, add 1 tablespoon of MCT oil or coconut oil and blend briefly to emulsify. This adds richness and sustained energy.
• If you like flavored café-style drinks, low-carb flavored syrups or sugar-free whipped cream can make a nice treat while keeping carbs minimal.

Variations and tips: For a lighter version, swap the heavy cream for half-and-half or a high-fat unsweetened milk alternative. For a richer texture, whip the cream slightly before folding it into the coffee. You can also prepare a coffee concentrate by steeping coarsely ground coffee in cold water for 12–24 hours and straining it—this yields a smooth cold brew that works perfectly in this recipe.

Storage: Keep any leftover cold coffee concentrate refrigerated for up to 5 days. Mix with cream and sweetener just before serving for the best flavor and texture.