Caramel Iced Coffee

Whether you’re a longtime iced coffee lover or a diehard hot coffee drinker, you’ll surely be satisfied sipping on something that almost seems too sweet to be considered keto-friendly. Rest assured, though, this caramel iced coffee recipe qualifies as a low-carb beverage that you can enjoy without a single ounce of guilt!

While your local coffee shop may feature a signature mocha frappuccino or tasty iced caramel latte on the menu, these coffee drinks typically contain ingredients that can throw your macros out of whack. Instead of settling for a simple espresso or ordinary cold brew coffee, why not create a unique concoction right at home?

It takes roughly 45 minutes of prep time to craft this caramel iced coffee recipe, but the end result is absolutely worth it. Given the commitment, we’ve gone ahead and formulated this recipe to quench the thirst of your entire brood!

There’s no coffee maker required to craft the refreshing, full-bodied base made with cold brew coffee. What’s more? It’s finished with coconut whipped cream and a sin-free caramel sauce made with Bulletproof French Vanilla Creamer. Plus, both decadent coffee toppers are made with Bulletproof-approved alternative sweeteners.

With only 3 grams of net carbs per serving size, you (and your posse) don’t have to worry about this upgraded cup of coffee ruining your diet.

Note: Even if you are a little heavy-handed, you’ll likely have caramel sauce and whipped cream left over after you assemble your iced coffees. Store the extra caramel and whipped cream in the fridge and use it for other desserts later on!

Print Recipe

Caramel Iced Coffee

This keto-friendly, Bulletproof-backed Caramel Iced Coffee is the perfect way to cool down on a hot day without messing up your macros.

https://www.bulletproof.com/recipes/caramel-iced-coffee/

Total Time45 minutes minutes

CourseBeverages

DietKeto

Servings6 glasses

Ingredients

Iced Coffee

• 3 cups almond milk, unsweetened
• 4 cups cold brew
• 3 tsp vanilla extract
• 3 cup ice cubes

Coconut Whipped Cream

• 2 cans coconut cream (full fat; refrigerate overnight)
• ½ tbsp powdered erythritol monk fruit blend, such as Lakanto
• 1 tsp vanilla extract

Sugar-Free Caramel Sauce

• 1 can coconut cream (full fat; refrigerate overnight)
• 3 tbsp Lakanto Brown Monkfruit Sweetener
• 2 tsp Bulletproof French Vanilla Creamer
• 1 tsp vanilla extract
• 1 pinch salt

Instructions

Caramel Sauce

• Add the coconut cream and monk fruit into a saucepan and simmer on medium heat for approximately 20-30 minutes, or until the coconut cream evaporates and thickens up. Make sure to continuously stir it after the 15-20 minute mark so it doesn’t stick and burn to the bottom of the pan.
• Remove from heat and whisk in salt, vanilla extract and French Vanilla Creamer. Set aside to cool while you make the whipped coconut cream.

Coconut Whipped Cream

• For best results, place a small mixing bowl in the freezer for 20-30 minutes before you begin to make the whipped cream.
• Open two cans of coconut milk, but be careful not to shake them! Scoop the coconut cream solids from the top of the cans into your chilled mixing bowl.
• Add the sweetener and vanilla extract. Beat the mixture with a hand mixer; start on low speed to break up the coconut cream solids. If the mixture is still too thick and the coconut solid is not breaking down, add some of the liquid from the can, one teaspoon at a time. Then turn to high speed and beat for about 3-5 minutes until soft peaks form.

Caramel Iced Coffee Assembly

• Add all of the ingredients into your blender (except ice), and blend on high for 30-60 seconds until it is smooth, creamy and frothy.
• Add ice into two glasses and pour the iced coffee mixture over the top.
• Pipe whipped coconut cream on top and drizzle with homemade caramel sauce.
• Find a relaxing spot where you can enjoy each and every decadent sip of this keto-friendly caramel iced coffee!

Nutritional Information

• Calories: 194
• Fat: 5 g
• Protein: 1 g
• Sugar: 1 g
• Sugar Alcohols: 6 g
• Carbohydrates: 9 g
• Net Carbs: 3 g
• Sodium: 92 mg