Description
A velvety, low-carb coffee milkshake that provides sustained energy and satiety without spiking blood sugar. This quick 5-minute recipe uses cold brew, healthy fats, and ice for a frothy, dessert-like breakfast.
Ingredients
Scale
- 1 cup (240 ml) cold brew coffee
- 1/4 cup (60 ml) heavy cream
- 1 tbsp (15 ml) MCT oil or unsalted butter
- 1/4 cup (60 ml) unsweetened almond milk
- 1–2 tsp (5–10 ml) zero-calorie sweetener (liquid stevia or monk fruit)
- 1 cup (150 g) ice cubes
- 1 tsp unsweetened cocoa powder (optional, for mocha flavor)
Instructions
- Ensure your cold brew coffee is chilled. If using regular coffee, brew strong and refrigerate until cold.
- Pour the cold coffee, heavy cream, MCT oil (or melted butter), and almond milk into a blender jar.
- Add the sweetener and optional cocoa powder.
- Add one cup of ice cubes to the blender.
- Secure the lid and start blending on the lowest setting to break up the ice, then gradually increase to high speed.
- Blend for 30-45 seconds until the mixture is uniform, frothy, and smooth with no large ice chunks.
- Taste and adjust sweetness or thickness by adding more sweetener, almond milk, or ice as needed.
- Pour immediately into a glass or travel mug and serve cold.
Notes
Use ice-cold coffee to prevent the ice from melting too quickly and watering down the drink. Pre-chilling the blender jar can help keep the shake colder for longer. If you are new to MCT oil, start with a smaller amount to avoid digestive upset. For a dairy-free version, substitute heavy cream with full-fat coconut milk.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 large glass
- Calories: 325
- Sodium: 15
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 2
- Protein: 3
Keywords: keto coffee, low carb milkshake, bulletproof coffee, morning shake, high fat low carb, quick breakfast, caffeine boost