Ingredients:
- ¼ cup/56.75g unsalted butter
- ¼ cup/59.5g heavy whipping cream
- ½ cup/113g sugar-free Caramel syrup
FOR SERVING
- 4 cups/56g ice
- 2 cups/60g coffee, brewed strong or 2 cups of espresso prepared from espresso powder
- 1 cup/250g unsweetened almond milk, optional
FOR TOPPING
- Whipped Cream
- Sugar-free Caramel syrup
Instructions:
- First take a small pan and on medium heat together the unsalted butter and whipping cream, blending frequently.
- When the mixture reaches boiling point, mix consistently until the creamer turns a light yellow, and thickens enough to cover the rear of a spoon, around 4-5 minutes.
- Gradually pour in the sugar syrup, mixing well. Allow the combination to cool somewhat.
For Serving
- Fill four glasses with ice. In the lower part of each glass, pour in ¼ cup almond milk and 2 tablespoons of the cream you just made, and mix together.
- Now quickly pour in the coffee or strong espresso. Try not to mix. Top with whipped cream and shower with the sugar-free Caramel sauce.
- Present with the creamer and milk at the base, the espresso in the center, and the whipped cream on top.
Tips for Keto Iced Caramel Macchiato:
- Margarine keeps you full.
- Sugar or substitutes shouldn't be added to this Macchiato as it will spike your blood glucose which will make you get hungrier quicker.
- Keep this frosted espresso in a water/air proof compartment in the cooler for as long as one week. Remember to write the expiry date of your whipped cream on your container so you don't forget.
Nutrition Serving Per 1 glass:
- Calories: 45kcal
- Carbohydrates: 5g
- Protein: 1g
- Fat: 4g
- Sodium: 140mg
