This keto-friendly mocha is so easy and delicious. The spices add an extra Mexican kick that will keep you warm on rainy days. If you want to keep it simple, skip the spices and use coffee, coconut milk, cacao powder and a few drops of stevia. To transform it into a complete breakfast meal, add some MCT oil and collagen.
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What you see as the end result takes on average 1-2 days and involves several steps: creating the recipe itself and exploring alternative ingredients, taking and editing photos, calculating nutrition facts using our App, writing the blog post, and finally sharing the recipe on the blog.
Hands-on: 10 minutes Overall: 10 minutes
Nutritional values (per serving):
|of which Saturated||27.7||grams|
|Magnesium||85||mg (21% RDA)|
|Potassium||427||mg (21% EMR)|
Macronutrient ratio: Calories from carbs (7%), protein (5%), fat (89%)
Ingredients (makes 2 servings):
- 1 cup coconut milk (240 ml/ 8 fl oz) – I like Aroy-D coconut milk
- 2 tbsp raw cacao powder or unsweetened Dutch process cocoa powder (10 g/ 0.4 oz)
- 2 tbsp Erythritol or Swerve (20 g/ 0.7 oz) or 5-7 drops liquid stevia
- ½ tsp cinnamon
- ¼ tsp vanilla bean powder or 1 tsp unsweetened vanilla extract
- ¼ tsp ground cardamom or nutmeg
- small pinch cayenne pepper
- 1 ½ cups prepared hot coffee (360 ml/ 12 fl oz)
- 1 tbsp coconut oil, MCT oil or Brain Octane Oil
- Optional: 1-2 tbsp collagen powder for extra protein
- Optional: whipped cream or whipped coconut cream on top
- Prepare the coffee and keep warm.
- Pour the coconut milk in a small sauce pan and mix in the cocoa powder, Erythritol, cinnamon, vanilla, cardamom and cayenne pepper. Bring to a simmer, and cook for a minute before taking off the heat.
- Pour in the coffee, add coconut oil and whisk until combined.
Enjoy hot …
… or dress it up with some whipped cream or coconut cream 🙂