Keto Cinnamon Brown Sugar Iced Coffee

Oh, the school run! It’s a whirlwind, isn’t it? By the time I’ve dropped the little ones off, I’m desperate for a pick-me-up. And while I adore my morning cuppa, some days call for something a bit more… indulgent. That’s when this Keto Cinnamon Brown Sugar Iced Coffee comes to the rescue. It’s a delightful, guilt-free treat that satisfies my sweet cravings without sabotaging my healthy lifestyle. After tinkering with this recipe for ages, I’ve finally cracked the code. It’s a guaranteed winner, even my notoriously picky daughter, Lily, gives it a thumbs up. I promise you, this iced coffee will become your new favourite way to start the day, or to enjoy as an afternoon boost.

Why This Recipe Works

As a busy mum, I need recipes that are quick, easy, and, most importantly, delicious! This Keto Cinnamon Brown Sugar Iced Coffee ticks all the boxes. Here’s why it works so well:

• Quick and Easy: It takes just minutes to whip up – perfect for those rushed mornings.
• Sugar-Free Indulgence: Enjoy the taste of cinnamon brown sugar without the sugar crash.
• Customizable: Adjust the sweetness and spice to your liking. I like mine extra cinnamony!
• Satisfying: Keeps you feeling full and energized, thanks to the healthy fats.

With over eight years of cooking under my belt, I’ve learned what works and what doesn’t. This recipe is a keeper because it’s simple, adaptable, and truly delicious. I’ve even converted a few of my mum friends to the keto way of life with this one!

Ingredients

• 240ml strong brewed coffee, chilled
• 120ml unsweetened almond milk (or any keto-friendly milk)
• 2 tablespoons heavy cream
• 1-2 tablespoons erythritol or your preferred keto sweetener (adjust to taste)
• 1 teaspoon ground cinnamon
• ½ teaspoon brown sugar flavouring (optional, but highly recommended!)
• Pinch of sea salt
• Ice cubes
• Optional: Whipped cream (keto-friendly) and a sprinkle of cinnamon for garnish

Ingredient Notes

Let’s break down these ingredients a bit, shall we?

• Coffee: Strong brewed coffee is key for that rich, robust flavour. I usually use a dark roast. Make sure it’s completely chilled, otherwise, your iced coffee will be watery.
• Almond Milk: Unsweetened almond milk keeps this drink keto-friendly. You can substitute with coconut milk or even full-fat milk if you’re not strictly keto.
• Heavy Cream: The heavy cream adds a lovely richness and creaminess. Don’t skip this!
• Erythritol: This is my go-to keto sweetener. It doesn’t have that weird aftertaste that some other sweeteners do. You can also use stevia, monk fruit, or any other keto-friendly sweetener you prefer. Just adjust the amount to your taste.
• Brown Sugar Flavouring: This is my secret weapon! It gives the iced coffee that authentic brown sugar flavour without the sugar. You can find it online or in some specialty food shops. If you can’t find it, don’t worry, the cinnamon still adds a lovely warmth.

Step-by-Step Instructions

Right, let’s get to it! This is so simple, even the kids can help.

1. Brew Your Coffee: Start by brewing your coffee extra strong. Remember to chill it completely. I usually brew mine the night before to save time in the morning.
2. Combine Ingredients: In a blender or shaker, combine the chilled coffee, almond milk, heavy cream, erythritol, cinnamon, brown sugar flavouring (if using), and a pinch of salt.
3. Blend or Shake: If using a blender, blend until smooth and frothy. If using a shaker, shake vigorously for about 30 seconds until well combined.
4. Add Ice: Fill a glass with ice cubes. I like to use those big, slow-melting ice cubes.
5. Pour and Enjoy: Pour the iced coffee over the ice. Top with whipped cream and a sprinkle of cinnamon, if desired.
6. Taste and Adjust: Give it a taste and adjust the sweetness or cinnamon to your liking. Everyone’s taste buds are different!

My Kitchen Tips & Tricks

After many (many!) attempts to perfect this recipe, here are a few tips I’ve learned along the way:

• Pre-Chill Everything: This is key to preventing a watered-down iced coffee. Chill the coffee, almond milk, and even your glass if you have time!
• Use a Good Quality Coffee: The better the coffee, the better the iced coffee. Invest in a decent bag of beans.
• Don’t Over-Sweeten: Start with less sweetener than you think you need. You can always add more, but you can’t take it away.
• Add a Pinch of Salt: Sounds odd, I know, but a tiny pinch of salt enhances the sweetness and balances the flavours.
• Make It a Mocha: Add a tablespoon of unsweetened cocoa powder for a chocolatey twist. My son, Tom, absolutely loves this variation.
• Spice It Up: For a festive flavour, add a pinch of nutmeg or ginger along with the cinnamon.
• Get Creative with Garnishes: A dollop of keto-friendly whipped cream and a sprinkle of cinnamon always make it feel extra special. I sometimes add a few chocolate shavings, too!

Storage & Meal Prep

This iced coffee is best enjoyed immediately, but if you have leftovers, here’s how to store them:

• Storage: Store any leftover iced coffee in an airtight container in the fridge.
• Shelf Life: It will keep for up to 24 hours, but the flavour and texture will start to degrade after that.
• Reheating: This is best enjoyed cold, so no reheating needed! Just give it a good stir before drinking.
• Make-Ahead: You can brew the coffee and combine all the ingredients (except the ice) the night before. Store it in the fridge and then pour over ice in the morning.
• Batch Cooking: This recipe is easily doubled or tripled for batch cooking. Just adjust the ingredients accordingly.

Substitutions & Variations

Here are a few ways to adapt this recipe to suit your dietary needs and preferences:

• Dairy-Free: Substitute the heavy cream with coconut cream or another dairy-free creamer.
• Vegan: Use a plant-based milk and creamer.
• Nut-Free: Use coconut milk or oat milk instead of almond milk.
• More Intense Coffee Flavour: Add a shot of espresso for a stronger coffee kick.
• Different Sweeteners: Feel free to experiment with different keto-friendly sweeteners, such as stevia, monk fruit, or allulose.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely! In fact, I often do this on busy weekday mornings. Simply brew the coffee and mix all the ingredients (except the ice) together. Store it in the fridge overnight, and it’s ready to go when you are. Just give it a good stir before pouring over ice.

How can I tell if I’ve added too much sweetener?

The best way to tell is to taste as you go. Start with a small amount of sweetener and gradually add more until you reach your desired level of sweetness. Remember, you can always add more, but you can’t take it away!

What if I don’t have brown sugar flavouring?

No worries! The iced coffee will still be delicious with just the cinnamon. The brown sugar flavouring just adds a little extra something special, but it’s not essential.

Is this recipe suitable for children?

While the recipe itself is safe for children, the caffeine content might not be suitable for younger children. You could make a caffeine-free version using decaf coffee or even chicory coffee. My daughter Lily enjoys a small decaf version as a treat.

How do I store leftovers properly?

Store any leftover iced coffee in an airtight container in the fridge. It will keep for up to 24 hours, but the flavour and texture will start to degrade after that. Give it a good stir before drinking.

Can I use regular sugar instead of erythritol?

You can, but then it wouldn’t be keto! If you’re not following a keto diet, feel free to use regular sugar or any other sweetener you prefer. Just adjust the amount to your taste.

How can I make it thicker and creamier?

For a thicker, creamier iced coffee, try adding a tablespoon of cream cheese or mascarpone cheese. Just make sure it’s softened before blending or shaking.

Warm Closing

There you have it – my go-to Keto Cinnamon Brown Sugar Iced Coffee recipe. It’s a simple, delicious, and guilt-free treat that fits perfectly into our busy family life. It’s proof that you don’t have to sacrifice flavour when you’re trying to eat healthily.

I truly hope you give this recipe a try. And if you do, please let me know what you think in the comments below. I always love hearing your feedback and seeing your creations. Don’t forget to tag me in your photos on social media!

And whilst you’re here, why not have a browse of some of my other family-friendly recipes? Or, even better, sign up for my email newsletter to receive exclusive recipes, tips, and tricks straight to your inbox. Happy cooking, everyone!

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