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Since starting keto, I’ve made it a habit to have butter coffee daily. It’s my one-stop kind of drink that holds healthy fats, collagen peptides, and antioxidants. Now that it’s summer, having a coffee (or any hot drink for that matter) is the last thing on my mind. This recipe was inspired by my desire to get all the benefits of butter coffee, even in the summer months! This keto-friendly, low-carb drink transforms a popular blended coffee, Frappuccino, by removing added sugar, adding in healthy fats with my Keto Brown Butter Salted Caramel, and incorporating everyone’s favorite low-carb, low-sugar cookies!
- 1 cup Ice
- 1 tbsp Erythritol, granulated
- 4 tbsp Keto Brown Butter Salted Caramel
- 1 scoop Unflavored Collagen Peptides
- 1/2 cup Coffee, chilled
- 2 tbsp Heavy Cream
- 1/4 tsp Xanthan Gum
- 1 of your favorite Nui Cookies
Do I really need Xanthan Gum?
One thing that you might notice is that this recipe includes Xanthan Gum. I was tempted to write this ingredient as optional; however, it really is not. The Xanthan Gum is essential to getting a smooth, creamy texture. When I was testing this recipe and forgot to use it, the drank came out grainy tasting, unincorporated and clumpy. After reviewing a lot of Frappuccino recipes (including those by former Starbucks employees), trust me, this ingredient is important. If you are like me and don’t regularly buy Xanthan Gum, you can get it here.
Where’s the fat?
This drink includes many of the key ingredients in butter coffee: cream, collagen, and fat. I opted not to include MCT Oil. When MCT Oil gets cold, it turns into butter-like chunks. In this recipe, you’ll get more than enough healthy fats with the heavy cream as well as the caramel because a major ingredient in the Keto Brown Butter Salted Caramel is grass-fed butter.
Add all ingredients to a blender cup and blend for 50 seconds (or until the drink is well incorporated). An optional step is to top the finished drink with a salted caramel drizzle, whipped cream, and/or the other Nui cookie.