Description
A refreshing Keto Matcha Iced Coffee: matcha, almond milk, and sweetener combine for a guilt-free, energizing treat.
Ingredients
Scale
- 1 cup strong brewed coffee, cooled
- 1 cup unsweetened almond milk (or any keto-friendly milk)
- 1 tablespoon matcha powder (high quality recommended)
- 1–2 tablespoons erythritol or your preferred keto sweetener (adjust to taste)
- 1/4 teaspoon vanilla extract
- 1/4 cup heavy cream (optional, for extra creaminess)
- Ice cubes
- Optional toppings: whipped cream (keto-friendly), sugar-free chocolate shavings, a sprinkle of matcha powder
Instructions
- Sift the matcha powder through a fine-mesh sieve into a small bowl.
- Add about 2 tablespoons of warm (not boiling!) water to the sifted matcha powder.
- Whisk vigorously using a matcha whisk (chasen) or a small regular whisk until a smooth, frothy paste forms with no visible clumps.
- Add erythritol (or other keto-friendly sweetener) to the matcha paste. Start with 1 tablespoon and adjust to taste. Whisk until the sweetener is fully dissolved.
- Stir in the vanilla extract.
- Fill a tall glass with ice cubes.
- Pour in the unsweetened almond milk over the ice. Leave some room at the top for the coffee and matcha concentrate.
- Gently pour the cooled strong brewed coffee over the almond milk.
- Pour the prepared matcha concentrate over the coffee and almond milk mixture.
- Stir well until all the ingredients are well combined.
- If using, gently pour heavy cream over the top. Stir or leave as a layer.
- Taste and adjust sweetness as needed.
- Add optional toppings like keto-friendly whipped cream, sugar-free chocolate shavings, or a sprinkle of matcha powder.
Notes
- Matcha Quality: Use high-quality matcha for the best flavor and color. Look for vibrant green, ceremonial or premium grade matcha from Japan.
- Sweetness: Adjust the amount of sweetener to your personal preference.
- Variations:
- Blend all ingredients for a frothy iced coffee.
- Use matcha ice cubes to prevent dilution.
- Add a tablespoon of MCT oil for healthy fats.
- Experiment with extracts like peppermint, almond, or coconut.
- Use different keto-friendly milks like coconut, macadamia nut, or flax milk.
- Omit heavy cream for a dairy-free version.
- Prepare the matcha concentrate ahead of time and store it in the refrigerator for up to 2 days.
- Use a milk frother to froth the almond milk before adding it to your iced coffee.
- Troubleshooting:
- Clumpy Matcha: Sift matcha before adding water, use warm water, and whisk vigorously.
- Bitter Taste: Use higher-quality matcha, add more sweetener, or a pinch of salt.
- Not Sweet Enough: Add more sweetener.
- Too Watery: Use less ice, add more coffee or almond milk, or use matcha ice cubes.
- Prep Time: 5 minutes
- Cook Time: 0 minutes