Keto Coffee Smoothie – The Best Keto Iced Coffee
By Carine Claudepierre
Published on 08/17/2020 - Last updated on 10/26/2023
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This keto coffee smoothie is a healthy summer grab’n go breakfast for coffee lovers with only 3.9 grams of net carbs per serving.
If you love milkshakes or frappuccinos, this coffee smoothie is what you need.
What’s A Keto Coffee Smoothie?
Coffee lovers, this recipe has your name on it! If you can’t start the day without your brewed coffee or coffee latte, then you will love this keto coffee smoothie.
Perfect for summer hot days, this keto smoothie with brewed coffee is an amazing swap to your traditional bulletproof latte coffee.
Personally, I love to combine this coffee smoothie with one of my no-bake keto granola bars for a satisfying breakfast on the go.
How To Make A Coffee Smoothie
A coffee smoothie, also known as an iced coffee smoothie, is a delicious cold breakfast drink for coffee lovers.
It is using brewed coffee or instant coffee as the main ingredient.
It also combines other ingredients, including ice cubes or frozen ingredients that add the frothy texture.
While most coffee smoothies use bananas, keto coffee smoothies are sugar-free, dairy-free, and banana-free.
- Choose your favorite coffee – brewed coffee or instant coffee rehydrated in water.
- Cool the coffee down
- Add all the smoothie ingredients to a blender
- Blend on high speed until frothy and smooth
Can I Add Coffee To my smoothie?
Yes, you can add cold-brewed coffee or cold instant coffee to a smoothie.
Of course, you must combine your cold coffee with other ingredients that marry well with coffee, or the flavor can be off.
Keto Coffee Smoothie Ingredients
This keto coffee smoothie is a smooth, refreshing coffee shake perfect summer keto drink to replace your regular bulletproof latte coffee.
Therefore, it is using almost the same ingredients, including:
- Chilled brewed coffee – make sure you cool the coffee before adding it to the blender. You can make ahead some brewed coffee, store it in the fridge, and use it the next morning. Another great way to make a coffee shake is to freeze coffee into ice cube trays. Use the coffee ice cubes in the recipe, and don’t add the suggested ice cubes!
- Unsweetened almond milk or unsweetened coconut milk if you love coconut flavor in your coffee shake.
- Ice cubes – this adds a frothy texture to your coffee.
- Almond butter – Like bulletproof coffees, keto coffee smoothies use fat to create a creamy texture. Butter doesn’t blend well in cold drinks. That’s why nut butter like peanut butter or almond butter is the best for keto breakfast smoothie recipes.
- Erythritol or any sugar-free keto-friendly sweeter you like including allulose or xylitol. If you are adding protein powder as suggested in the next step, decreasing erythritol to just 1 tablespoon of the coffee shake would be too sweet!
- Keto vanilla collagen protein powder – this is optional, but it boosts the texture, protein, and fat of your smoothie. I love to use vanilla collagen powder in my keto smoothie. But watch out. Some brands sweeten their collagen powder, so you will have to decrease the erythritol to avoid an overly sweet low-carb smoothie.
- Vanilla extract or vanilla-flavored stevia drops – add 1/4 teaspoon for a boost of vanilla.
Add-on Ideas
You can tweak coffee smoothies in so many ways! Below I listed my favorite keto add-ons to make this low-carb coffee smoothie even more delicious:
- Ripe avocado – adds some healthy fat and fudgy texture to your drink by adding up to 1/2 ripe avocado flesh.
- Sugar-free vanilla syrup or caramel syrup – replace the erythritol with a tablespoon of sugar-free flavored syrup.
- Dairy-free yogurt – a dollop of coconut yogurt add a delicious, creamy, smooth texture and lovely coconut flavor.
- Sugar-free chocolate chips – adding 1 tablespoon will remind you of your favorite coffee chocolate chips Frappuccino of a popular coffee.
- Unsweetened whipped cream – swirl some whipped cream on top of your coffee to bring dessert for breakfast.
- Unsweetened cocoa powder – for a light chocolate flavor, trust me, you want this!
- MCT oil – to boost fat and fat burning
Frequently Asked Questions
Yes, you can use instant coffee in this recipe. First, dissolve 2 teaspoons of instant coffee into 8 oz of hot water.
Then, cool down the coffee, even store it in the fridge for best results. Finally, use the recipe as a replacement for brewed coffee.
It is safe to eat ground coffee in a very small amount.
Therefore, it can be used to flavor a chocolate smoothie, but you can’t use ground coffee to make this keto coffee smoothie.
This recipe needs 8 oz of brewed coffee or the same volume of coffee made with instant coffee granules.
This low-carb smoothie tastes like a coffee milkshake or coffee frappuccino with a touch of cocoa and vanilla if you are using vanilla collagen powder too.
More Keto Smoothie Recipes
If you are not into coffee, try one of the low-carb smoothie recipes below instead. They are delicious, fresh, sweet grab’n’go keto breakfasts on.
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Keto Coffee Smoothie
Ingredients
- 8 oz Brewed Coffee chilled, stored in the fridge 1 hour
- ⅓ cup Heavy Cream
- 2 tablespoons Unsweetened Almond Milk or more heavy cream for an ultra creamy smoothie
- 1 tablespoon Almond Butter or MCT oil or peanut butter
- 1 teaspoon Vanilla Extract
- 2-3 tablespoons Granulated Sweetener use 2 tablespoons only if your collagen protein powder is already sweetened with sugar-free sweetener
- 1 cup Ice Cubes add up to 1/4 cup extra for an ultra frothy smoothie
- 1 tablespoon Collagen Protein Powder optional
Instructions
- Before you start the recipe, brew fresh coffee, measure 8 oz. Set aside in the fridge for 1 hour or overnight. You can also dissolve 2 teaspoons of instant coffee into 8 oz of hot water, cool down in the fridge as for brewed coffee, and use in the recipe.
- In a blender, add cold-brewed coffee, unsweetened almond milk, heavy cream, almond butter (or MCT oil), vanilla, collagen protein powder (some have added sweetener, so watch out, you may want to decrease erythritol to 1 tablespoon to avoid a too sweet smoothie), erythritol and 3/4 cup ice cubes.
- Blend on high speed until frothy, taste, and adjust sweetness, adding tiny more erythritol if desired of 1/4 extra ice cubes for a frothier smoothie.
- Blend again at high speed to combine the added ingredients.
- Serve immediately.
Notes
Tools
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Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Loved this! Tried with peanut butter but going to try almond butter next time to switch it up. I did not have heavy cream and don’t do dairy, so used 1/3 cup of almond milk instead. Worked well for me!
Delicious! I’m not a coffee drinker, though I do love a frappuccino or a latte. This hit the spot, because I love the fact that coffee is a stimulant. It’s like bulletproof coffee kicked up a notch. Thank you for sharing your talent and your recipes.
Thanks for the lovely feedback
I made this one and I have to thank you, Carine, and the others who are talented enough to put together these recipes. For mine, I used my traditional Trung Nguyen Vietnamese grown French Roast in a regular coffee maker (wonder what it’d be like in a French press?), let 8 ounces cool in the refrigerator overnight, and took it from there. I used the ‘scoop’ that came with my collagen, which did appear to be approximately a tablespoon. It was NOT vanilla flavored. I’m working my way up on the MCT oil after reading about some of it’s potential ‘effects’ – 1 teaspoon yesterday, 2 today. Since I normally drink my coffee straight, I immediately started the erythritol at 2.5 tablespoons and then today knocked it down to 2 tablespoons, and went with your 1 tablespoon of unsweetened cocoa add in. It was AWESOME both times and I could drink it every day. My wife isn’t a coffee drinker but she tried it and liked it also. I’ll try some of your other add in suggestions later on, but for the time being, I’m very content with this combination. I will say that I cannot help but wonder how this would taste using peanut butter and unsweetened cocoa, and do you recommend then NOT using any MCT oil? Thanks again!
This is delicious and my daughter loves having it in the morning especially as she is running out the door for school! I have two quick questions. Do you think we could use coconut milk powder in place of coconut cream? I’m trying to make her a quick mix that she can dump, blend, and go with. Also, if we were to add cocoa powder for more of a mocha, do you think 1 tbs would be a good starting point? Thank you. We love your recipes!
I am glad she love it! Feel free to experiment with powder, I didn’t try that before so I can’t recommend on quantities I am sorry. Enjoy