Creamy Keto Espresso

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1 cup (240 ml /8 fl oz) scorching brewed  espresso or black tea 

1 tablespoon (15 ml/0.5 fl oz) coconut milk or heavy whipping cream

1 tablespoon (15 ml/0.5 fl oz) MCT oil  or coconut oil

1 tablespoon (0.5 ounce, or 14 g)  unsalted butter or extra coconut oil 

¼ to ½ teaspoon floor cinnamon  or vanilla powder

3 giant egg yolks, whites reserved for an additional use

1 tablespoon (10 g/0.4 oz) granulated erythritol or Swerve, or 3 to five drops

liquid stevia (optionally available)


 In a blender, mix the espresso, coconut milk, MCT oil, butter, cinnamon, and

egg yolks. Pulse till easy and frothy. If you’d like a sweeter style, add the

erythritol and pulse once more. Serve scorching!

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