Decadent Mexican Coffee Recipe
Start or end the day with my spiced Keto Mexican Coffee. It's a delightful blend of freshly brewed coffee, heavy cream, cinnamon, cocoa powder, and a touch of vanilla. It's my low-carb twist on a classic recipe that you're going to love.
Servings: 2 servings
Calories: 109kcal
Ingredients
- 1 3/4 cups coffee freshly brewed dark roast is recommended
- 1/4 cup heavy cream or coconut cream for dairy-free
- 1 teaspoon cinnamon ground
- 1/2 teaspoon cocoa powder unsweetened
- 1/2 teaspoon vanilla extract
- 2 teaspoons allulose or other natural sweetener
- 1 pinch kosher salt
Instructions
- Add all of the ingredients into the carafe of a Nutribullet or a blender. If using a blender, be sure to place a dishtowel over the lid as the liquid will expand rapidly.
- Blend for 10-15 seconds or until frothy.
- Pour into two mugs and enjoy hot.
Notes
Although cayenne powder is used in many traditional Mexican coffee recipes, recently I've been having a reaction to it, so I have omitted it from my recipe. If you would like, add in a pinch or two of cayenne powder for some additional heat!
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Nutrition
Serving: 1serving | Calories: 109kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 32mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 0.2mg
