Ingredients:

  • 1 cup Strong Brewed Coffee (Chilled, or frozen into cubes)
  • 1/4 cup Heavy Cream or Double Cream (Minimum 35% fat)
  • 1 cup Ice Cubes
  • 1/2 teaspoon Pure Vanilla Extract
  • 1 small pinch Fine Sea Salt
  • 1 to 2 tablespoons Granulated Erythritol/Monk Fruit Blend (powdered preferred)
  • 1 tablespoon MCT Oil (optional)
  • 1/4 teaspoon Xanthan Gum
  • Keto Whipped Cream (optional, for garnish)
  • Cocoa Powder or Cinnamon (optional, for dusting)

Instructions:

  1. Brew a strong batch of your favourite coffee (espresso, drip, or filter). Allow it to cool completely, then transfer it to the refrigerator for at least 3 hours, or overnight. For the thickest texture, pour half of the chilled coffee (120 ml) into an ice cube tray and freeze solid.
  2. Into the blender carafe, add the remaining chilled liquid coffee (and the frozen coffee cubes, if used), the heavy cream, vanilla extract, and the pinch of salt.
  3. Pour in the granulated sweetener and the MCT oil (if using).
  4. Sprinkle the 1/4 teaspoon of xanthan gum evenly over the surface of the liquid. This prevents clumping.
  5. Top the mixture with the required measure of standard ice cubes.
  6. Secure the lid. Start the blender on a low speed, then quickly ramp up to high speed. Blend for 30 to 60 seconds, or until the mixture is completely smooth, thick, and no chunks of ice remain. Use the tamper if necessary.
  7. Check consistency. If it is too thin, add 2-3 more ice cubes and blend for another 10 seconds.
  8. Pour the Frappuccino into a tall glass and top with keto whipped cream and a dusting of cinnamon, if desired. Serve immediately.