Keto Coconut Mocha with Cashew Milk
This recipe is a delicious and healthy twist on a classic mocha. It combines the rich flavors of coconut and coffee with the creaminess of cashew milk, all while being low in carbs and suitable for a keto diet.
Equipment
- 1 Blender
- 1 Saucepan
- 1 whisk or spoon
- 1 Mugs or glasses for serving
Ingredients
- 2 cups cashew milk
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons coconut oil
- 2 tablespoons powdered erythritol or other keto-friendly sweetener
- 2 tablespoons brewed coffee or espresso
- 1/2 teaspoon vanilla extract
- 1 Pinch salt
Instructions
- In a saucepan, heat the cashew milk over medium heat until hot but not boiling.
- In a blender, combine the cocoa powder, coconut oil, powdered erythritol, brewed coffee, vanilla extract, and salt.
- Slowly pour the hot cashew milk into the blender. Be careful as the liquid is hot.
- Blend on high speed until all the ingredients are well combined and frothy.
- Taste the mixture and adjust the sweetness or coffee flavor according to your preference.
- Pour the Keto Coconut Mocha into mugs or glasses.
- If desired, top with whipped cream and garnish with shredded coconut.
- Serve and enjoy!
Notes
Nutritional Values (per serving):
- Calories: [70]
- You can adjust the sweetness of the mocha by adding more or less powdered erythritol.
- If you prefer a stronger coffee flavor, you can increase the amount of brewed coffee or use espresso instead.
- Feel free to experiment with different types of non-dairy milk if cashew milk is not available.
- For an extra indulgence, you can sprinkle a pinch of cinnamon or nutmeg on top of the whipped cream.
- Be cautious while blending hot liquids. Make sure to vent the blender lid to release any steam and prevent pressure build-up.