With pumpkin spice season coming to a close, I'm ready to consume everything peppermint-flavoured. There are so many tempting foods this time of year, and I know I'm not one to deprive myself. But for those on the keto diet, the holidays can pose trouble, with many classic foods and drinks containing far too much sugar and carbohydrates for the (controversial) low-carb, high-fat diet.
If you've gone keto and you're missing those festive red cups this year — or you just prefer to save your carbs for dessert — you'll love this keto peppermint mocha recipe from Joy Filled Eats. It replaces sugary syrups and sauces with keto-friendly ingredients like peppermint extract, a low-carb sweetener, and sugar-free chocolate chips. Just measure out a few pantry staples, keep the coffee and milk toasty, and blend until frothy for the perfect minty treat. Keep scrolling for the recipe!
Make sure to keep the coffee and almond or coconut milk as warm as possible, so the chocolate melts when the ingredients are blended.
- 1 tablespoon butter
1 1/2 tablespoons sugar-free chocolate chips
1 1/4 cup unsweetened almond or coconut milk (very warm but not boiling)
1/3 cup espresso or strong brewed coffee
1 tablespoon collagen (optional)
1/2 teaspoon vanilla
1/8 teaspoon peppermint extract (about 4-5 drops)
Dash Himalayan salt
6-8 drops Lakanto Monkfruit Extract, or other sweetener, to taste
Shaved sugar-free chocolate (optional)
- Place butter and chips in the blender container. Pour in hot coffee and almond or coconut milk. Add collagen, if using, extracts, salt, and sweetener.
- Blend on medium speed until fully combined and frothy.
- Pour into a mug, top with whipped cream and shaved sugar-free chocolate . . . Enjoy!
- Coffee, Drinks
- 1 serving
- Total Time
- 4 minutes, 59 seconds