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Caramel Iced Coffee

Total Time45 minutes
Servings6 glasses


Iced Coffee

Coconut Whipped Cream

  • 2 cans coconut cream (full fat; refrigerate overnight)
  • ½ tbsp powdered erythritol monk fruit blend, such as Lakanto
  • 1 tsp vanilla extract

Sugar-Free Caramel Sauce


Caramel Sauce

  • Add the coconut cream and monk fruit into a saucepan and simmer on medium heat for approximately 20-30 minutes, or until the coconut cream evaporates and thickens up. Make sure to continuously stir it after the 15-20 minute mark so it doesn’t stick and burn to the bottom of the pan.
  • Remove from heat and whisk in salt, vanilla extract and French Vanilla Creamer. Set aside to cool while you make the whipped coconut cream.

Coconut Whipped Cream

  • For best results, place a small mixing bowl in the freezer for 20-30 minutes before you begin to make the whipped cream.
  • Open two cans of coconut milk, but be careful not to shake them! Scoop the coconut cream solids from the top of the cans into your chilled mixing bowl.
  • Add the sweetener and vanilla extract. Beat the mixture with a hand mixer; start on low speed to break up the coconut cream solids. If the mixture is still too thick and the coconut solid is not breaking down, add some of the liquid from the can, one teaspoon at a time. Then turn to high speed and beat for about 3-5 minutes until soft peaks form.

Caramel Iced Coffee Assembly

  • Add all of the ingredients into your blender (except ice), and blend on high for 30-60 seconds until it is smooth, creamy and frothy.
  • Add ice into two glasses and pour the iced coffee mixture over the top.
  • Pipe whipped coconut cream on top and drizzle with homemade caramel sauce.
  • Find a relaxing spot where you can enjoy each and every decadent sip of this keto-friendly caramel iced coffee!

Nutritional Information

  • Calories: 194
  • Fat: 5 g
  • Protein: 1 g
  • Sugar: 1 g
  • Sugar Alcohols: 6 g
  • Carbohydrates: 9 g
  • Net Carbs: 3 g
  • Sodium: 92 mg