Description
A creamy, refreshing keto pistachio iced coffee that’s easy to make and perfect for a guilt-free treat.
Ingredients
Scale
- 1 cup strong brewed coffee, cooled
- 1/4 cup unsweetened almond milk (or any keto-friendly milk)
- 2 tablespoons heavy cream
- 1 tablespoon erythritol (or your preferred keto sweetener)
- 1/2 teaspoon pistachio extract
- 1/4 teaspoon xanthan gum (optional, for thickening)
- 5–6 ice cubes
- Optional garnish: Whipped cream (keto-friendly), chopped pistachios
Instructions
- Brew your coffee: Start by brewing a cup of strong coffee. Let the coffee cool completely.
- Combine the liquids: In a blender or shaker, combine the cooled coffee, almond milk, and heavy cream.
- Sweeten to taste: Add the erythritol (or your chosen keto sweetener). Start with 1 tablespoon and adjust to your liking.
- Pistachio Power: Add 1/2 teaspoon of pistachio extract. Be careful not to add too much, as it can be quite potent.
- Thickening Agent (Optional): If you prefer a thicker consistency, add 1/4 teaspoon of xanthan gum. Add it slowly and blend well to avoid clumping.
- Blend it all together: Add the ice cubes to the blender. Blend until smooth and creamy. If you’re using a shaker, combine the coffee mixture and ice in the shaker and shake vigorously until well chilled.
- Taste and Adjust: Give your pistachio iced coffee a taste. Now is the time to adjust the sweetness or pistachio flavor if needed. Add more sweetener or a tiny drop more of pistachio extract, if desired.
- Pour and Garnish: Pour the blended iced coffee into a tall glass. If you’re feeling fancy, you can garnish with a dollop of keto-friendly whipped cream and a sprinkle of chopped pistachios.
- Enjoy Immediately: Serve immediately and enjoy your delicious and refreshing keto pistachio iced coffee!
Notes
- Milk Variations: You can use coconut milk, macadamia milk, or full-fat coconut cream instead of almond milk.
- Espresso Boost: Add a shot of espresso for a stronger coffee flavor.
- Mocha Twist: Add a tablespoon of unsweetened cocoa powder for a pistachio mocha iced coffee.
- Spice it Up: Add a pinch of cinnamon or nutmeg for a warm flavor.
- Make Ahead: Prepare the coffee base ahead of time and store it in the refrigerator for up to 24 hours.
- Pistachio Paste: Use pistachio paste instead of extract for a more intense flavor.
- Dairy-Free Option: Substitute heavy cream with coconut cream or dairy-free creamer.
- Sweetener Experiment: Use stevia, monk fruit, or xylitol instead of erythritol.
- Protein Boost: Add a scoop of keto-friendly protein powder for a more filling drink.
- Infuse Coffee: Add chopped pistachios to your coffee grounds before brewing for a deeper flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes