Keto coffee smoothie

Keto coffee smoothie with mascarpone and strong espresso. A cold coffee smoothie that combines your morning espresso with rich, creamy mascarpone.

At a glance

• Serves 2
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 310 kcal per serving
• Protein: 4 g
• Fat: 32 g
• Carbs: 3 g

Ingredients

• 2 espressos
• 200ml unsweetened almond milk
• 100g mascarpone
• 1 tbsp MCT oil

Method

You’ll need: saucepan · blender

1. Make two espressos, pour them into a wide container and let them cool briefly.
2. Put the mascarpone and the almond milk in the blender.
3. Pour in the espresso and the MCT oil.
4. Blend everything vigorously until the smoothie is frothy.

Good to know

Think of it as a summer version of butter coffee: cold, rich and strong.

Swaps

Mascarpone → cream (if you don't like mascarpone, use thick whipping cream for a similarly rich keto shake).

Cooking tips

Add ice cubes to the blender to chill the warm espresso instantly and make a frappé.

Storage

Best drunk straight away, as the fat firms up in the fridge and the shake separates a lot.

Allergens

Contains milk and tree nuts (almond milk). Naturally gluten-free.

Smoothie recipes