MCT keto ice coffee recipe
– 150 ml of (vegetable or lactose-free) milk
– 25 ml of unsweetened whipped cream
– 5 ml of vanilla extract
– Double espresso
– 10 ml of MCT oil
– 150 to 200 grams of ice cubes
– 30 grams of icing sugar substituter
– 30 grams of sugar-free caramel sauce
– 20 grams of whipped sugar-free cream
– 30 grams of sugar-free dark chocolate
– 15 grams of chopped peanuts
547 calories | 6.3 grams of carbohydrates | 46.9 grams of fats | 7.5 grams of protein
First, place the glass in which you are going to serve the frappuccino in the freezer. Then make a double espresso and leave it to cool completely in the fridge. Then add the espresso, almond milk, whipped cream, MCT oil, vanilla extract and icing sugar substitute to a blender. Also add the ice cubes and blend until you have a smooth mixture.
Meanwhile, melt the sugar-free dark chocolate using the au-bain marie method. To do this, fill a pan with a little bit of water and place a heat-resistant dish on top. Heat the water and let the chocolate melt in the bowl.
In the meantime, chop the peanuts small. Then dip the rim of the cold glass into the melted chocolate. Then sprinkle the chopped peanuts over it. Because the glass is cold, the chocolate will harden immediately.
Then divide the sugar-free caramel sauce into the glass and pour in the sugar-free frappuccino. Finish with a dollop of whipped cream and more sugar-free caramel sauce and remaining melted chocolate. Enjoy!
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