Finally an Iced Coffee I actually Like

) So I am not a big coffee drinker. I can’t stand most coffee drinks unless they have so many additives that the coffee taste is minimal. I only like two coffee drinks on this planet – Starbucks Caramel Macchiato and McCafe’s Caramel Iced Coffee. So many coffee drinkers will put up a huge thumbs down and McDonalds iced coffee because its a lot more watery than other places but I’m all about that dilution! I could easily drink a McDonald’s Iced Coffee everyday if I could. Since going keto I’ve tried th

eir sugar free vanilla iced coffee but its still too many carbs for my taste and I’ve pretty much decided that I’m not really a fan of vanilla syrups with coffee. They just don’t blend with the coffee taste well for me for whatever reason.

I’ve tried to make my own iced coffee in the past pre-keto but it was never exactly right. I think I always just attributed it to not having the right syrup. Now, that I am an avid keto-coffeer I realized I was missing heavy cream! The richness and thickness of heavy cream makes a HUGE difference in diy iced cofffees. A good syrup is a plus too but honestly the heavy whipping cream is the star ingredient here. I imagine half and half would be okay also but straight up milk just does not work for me.

The other day I went to Marshall’s for the first time in forever and was stoked to find Jordan’s Skinny Syrups marked down the $3.99. (Buy them on amazon here: They had several flavors at my store including vanilla, pumpkin spice, vanilla almond, and salted caramel. I picked up a couple and can already tell you I’m going back for more of the salted caramel ASAP. These syrups have 750ml bottles which is a lot larger than the SF syrups you can buy at Walmart. They have zero carbs and are flavored with sucralose. Some strict keto-ers may not be a fan of sucralose but I don’t have a problem allowing it in my diet – YMMV.

For the last week, my go to morning routine has included a keto-friendly iced coffee. Here’s how I do it:

I use about 16 ounces of chilled instant coffee (yes instant, I’m not a coffee snob and its just easier to make it and let it cool down.) I typically make a larger batch and just keep in in the fridge for the entire week. Next I add some ice and about 2-3oz of heavy whipping cream. Then, I add 2 tablespoons of the salted caramel skinny syrup.  Sometimes if I’m feeling it, I’ll add a tablespoon or two of MCT oil to get some extra fat. The MCT oil has roughly 100 calories per serving though so usually I only add this if I’m going to be low on calories for the day.

This iced coffee is just sweet enough that it covers the bitterness of the coffee without completely overpowering it. I also think the caramel syrup blends so much better with the richness of the HWC and coffee flavors and doesn’t have that fake vanilla aftertaste.  I usually drink one in the morning but I’m definitely considering getting some decaf coffee so I can have it more often. This isn’t true bullet proof coffee as I don’t use butter and don’t always use MCT oil but the HWC still gives you a good boost of fat in the mornings.

Depending on the amounts and brands of things you use, your nutrition stats may different but my recipe has about 206 calories, 21g of fat, 1.7g of protein and 1.6 net carbs.

This is going to be kind of a “duh” post for a lot of people but if you’re like me and coffee has never been a big part of your life until now, maybe you’ll enjoy the tips. Its so much cheaper to do it yourself instead of spend $5 at Starbucks everyday, not to mention its like 3 ingredients so its super simple.  This little boost of caffeine has helped my mood and made me way more productive this week so, I’m pleased.  Life is all about the little pleasures.


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