Yield: 2 serving
Prep Time: 5 minutes
Cook Time: None
Recipe Type: Easy, Ketogenic, Gluten-Free, Low-Carb
Save yourselves a trip to Starbucks and get your caffeine fix with this cooling homemade vanilla-flavored iced coffee. To make it even creamier, you may add a little (1/8 to 1/4 teaspoon) xanthan gum or turn it into an iced mocha by adding 2 tablespoons cacao or unsweetened cocoa powder.
For the salted caramel:
1/4 cup sugar free vanilla syrup
2 tablespoons unsweetened butter
1/8 teaspoon sea salt
1/2 teaspoon blackstrap molasses
1 teaspoon cacao nibs, to garnish
For the coffee:
12fl.oz/227ml strong coffee (cold brewed if possible)
1 1/2 teaspoon vanilla extract (to taste)
1 scoop K Nutri Grass Fed Collagen
2 teaspoons monk fruit sweetener (or to taste)
1 tablespoon MCT oil (if new to it, start with 1-2 teaspoons)
4 tablespoons heavy cream, divided
1 teaspoon maca powder
1 tablespoon tahini
1/2 teaspoon ashwagandha powder
A dash of cinnamon or cardamom
- Heat the syrup in a small saucepan and cook for a couple of minutes or until slightly reduced. Add butter, blackstrap molasses (if using) and salt and cook, stirring for a couple of minutes until the butter has melted and the mixture has thickened slightly. Set aside to cool.
- Whip 1/4 cup heavy cream and set aside.
- Blend coffee, vanilla, K Nutri Grass-fed Collagen, sweetener, MCT oil, remaining 1/4 cup heavy cream, ice, and any of the optional additions until smooth.
- Pour into chilled tall glass. Add a dollop of the whipped cream and drizzle with some caramel sauce. Serve immediately or refrigerate for up to 2 days.
Amount per Serving (280ml)
Calories 310 kcal | Total Carbohydrate 3.6g | Dietary Fiber 0.8g | Total Sugars 2.6g | Sugar Alcohol 0.0g | Net Carbs 2.7g Total Fat 28.8g| Protein 10.2g
While we strive to keep the nutritional information as accurate as possible, please feel free to make your own calculations with the actual products you use.