I love coffee. I love the way it smells, tastes, how hot it is, the sounds as it’s brewing, and everything else that comes with it. I used to drink my 8 oz. cup of coffee with 3 tablespoons each of sugar and creamer. When I went on the keto diet I was pretty upset that I’d have to give up such an amazing staple in my diet that I searched far and wide for a recipe that I could love again.
I’ve never cared much for iced coffee. Since I’ve loved hot coffee so much for so long, I never had a desire to drink it cold…until now. I’m about to give you the links to every product that I use to now cold brew my coffee, and enjoy my mornings again.
- Takeya Cold Brew Iced Coffee Maker ($18.99)
- Stone Street Coffee Cold Brew Reserve Colombian Single Origin ($14.99)
- DaVinci Gourmet French Vanilla Sugar Free Syrup ($13.67)
- SweetLeaf Sweet Drops Liquid Stevia Sweetener ($7.83)
I’m leaving out the heavy whipping cream that I use to bring down a bit of the bitterness from the coffee, obviously because you shouldn’t order that through Amazon. Use the trip to the grocery store as your exercise and buy the heavy whipping cream local. Here’s the recipe:
12oz cold brew coffee
22g heavy whipping cream
500mg stevia (sweet drops liquid sweetener)
0.75oz sugar free syrup (whatever you prefer; I like French Vanilla)
One thing I worried about when first trying this recipe was the liquid stevia. I’ve never been a fan of stevia because of it’s fake after taste. I find erythritol to be much more pleasant (although not quite as sweet) due to the fact that you can’t tell it’s even in the recipe other than getting the sweetness. So although this recipe calls for the liquid stevia drops, you don’t get a lot of the fake taste. It’s there, but it’s very, very mild. The strength of the coffee tends to overpower the artificial sweetener taste.
I start my coffee with enough time to have it steep for at least 24 hours. This Takeya pitcher says to include 14-16 tablespoons (I opted for 16 since I like my coffee a little stronger) and to fill the pitcher with water afterwards. Once you’ve got it all together give it a real good shake for a minute or so to get the coffee as wet as possible. Allow it to steep for 24 hours, and then proceed with the rest of the recipe.
To make the iced coffee, take 12 oz. of your cold brew coffee and combine all of the other ingredients into a drink blender. If you’d rather not have the ice chunks you can leave the ice out, no problem. However, mixing this recipe into a 16 oz. serving yields the following nutrition (this entire recipe equates to about 16.5 ounces if you follow the weights exactly, including the ice):
Calories from fat: 70.89
Total fat: 7.09
Saturated fat: 4.97
Trans fat: 0.00
Dietary fiber: 0.75
Sugar alcohols: 0.00
Net carbs: 1.42
You can leave the heavy cream out if you’d like and you’ll cut down on the net carbs. However, I prefer to have a little bit of of the heavy cream just to pull a little more of the bitterness away from the coffee.
Give this a shot and let me know in the comments what you think!