Frozen coffee is so easy to make at home and this keto version only has 2 net carbs! Easy to make with just 4 ingredients, or prep it ahead and have a tasty keto Frappuccino at the drop of a dime!
Between my keto coffee ice pops and these low carb frozen coffee drinks, it’s been the summer of coffee here at my house!
This frozen coffee recipe is basically a keto frappuccino or coolata copycat and it’s so good. Making them also brings me back to my days as a barista back when I was in college. (That was definitely one of the most fun jobs I ever had!)
It’s also really simple to make and only uses a few ingredients that I almost always have around anyway.
That means I’m never more than a few minutes away from a delicious, frosty drink. I’ve definitely been taking full advantage of that fact!
Keto Frappuccino Ingredients and Substitutions
- Cold Brew Coffee. Cold brew gives these keto frappucinos a rich, coffee-forwad flavor. You can make your own cold brew or buy a big bottle at the store. I’m a big fan of both La Colombe and Stok, and you really can’t go wrong with either brand. Whichever you choose, be sure to grab the unsweetened version to keep things low carb!
- Heavy Cream. Heavy cream gives this recipe a fantasticly creamy, milkshake-like texture. You can replace it with additional almond milk, but the drink won’t have that same velvetty, round flavor.
- Almond Milk.
- Liquid Sweetener. This is where things really get fin, because you can use all sorts of different flavors. I love using this raspberry stevia and monkfruit blend from Whole Earth. It can be a little hard to find (I stock up on Amazon) but I love it! The raspberry flavor is great and it doesn’t have an aftertaste like some other sweeteners have. You can swap in your favorite liquid sweetener, but if you’re using a different brand you might need to play with the amount to get it just right since some are more or less sweet than others. You can also mix things up by using a different flavor, like vanilla, or by using a plain sweetener and a drop or two of fruit, almond or caramel extract.
How to Make Frozen Coffee
Once you’ve gathered your ingredients, making this frozen coffee couldn’t be easier! I even made a quick video to show you how.
Start by adding the ice to your blender. A high-power blender like a Nutribullet or Vitamix will result in the smoothest drink, but honestly, any blender works.
Pour the remaining ingredients over the ice and blend for 20-30 seconds, or until everything is nice a smooth.
That’s all there is to it! You can enjoy it just like that, which is what I usually do, or add some sugar free whipped topping to really take this treat to the next level.
Make-Ahead Tip: If you find yourself making these as much as I do, you can make a batch of coffee base by measuring out a few portions of the liquid ingredients, mixing them together, and storing them in the fridge. That way, you just need to pour a cup and a half of base over ice and blend! Just be sure to give the base a good mix before adding a portion to the blender, since some of the ingredients can settle as it sits.
More Barista Favorites:
- Coffee-Rubbed Hanger Steak
- Chimichurri Breakfast Sandwich with Coffee-Glazed Bacon
- Orange-Cardamom Dessert Coffee
- Coffee-Hazelnut Spritz Cookies
- 1 cup ice
- 1 cup cold brew coffee
- ¼ cup unsweetened almond milk
- ¼ cup heavy cream
- ¼ teaspoon Whole Earth raspberry sweetener
- Add the ice to your blender.
- Pour in the coffee, cream, almond milk, and sweetener.
- Cover and blend for 20-30 seconds, or until smooth. Serve immediately.