Dairy Free Keto Mocha

This dairy-free BULLETPROOF® coffee recipe provides a hearty helping of dairy-free fats and a rich chocolate flavor. This comforting Keto mocha is a great go-to drink, perfect for boosting your fats throughout the day. Alternatively, enjoy on its own or alongside one of our Keto breakfasts to kickstart your morning.

How to make this dairy-free Keto coffee?

It is easy to get all the fats and flavor in your BULLETPROOF® coffee without the need for dairy. We have used coconut oil and cacao butter as our dairy free fat sources. The cacao butter not only adds a rich source of nutritious fats, but also contributes to the creamy chocolate flavor. Once the fats are melted into the hot coffee they are blended until velvety smooth with a light froth on top.

Here are some tips for making this Keto coffee:

We have used coconut oil and cacao butter to load our coffee with healthy fats. You may however substitute the coconut oil with BULLETPROOF® Brain Octane Oil (MCT Oil) if preferred or use a combination of fats. We have also added a little low carb sweetener to help enhance the flavor of the cacao butter. You may use an alternate low carb sweetener if desired. Please be sure to update your macros to reflect any changes.

What is the best chocolate to use for this Keto drink?

To limit the number of carbs and keep this recipe Keto-friendly, we are using cocoa powder. While you can use a sugar-free chocolate bar to make this Keto beverage, it usually contains more carbs. Using a chocolate bar will also increase the preparation time since you must melt it.

BULLETPROOF® is a registered trademark owned by Bulletproof Digital, Inc.

Net Carbs

3.9 g
Fiber

7.1 g
Total Carbs

19 g
Protein

4.4 g
Fats

32.2 g

320 cals

Quantity

Serving Size

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100% Pure Erythritol by Now

2 tsp
Almond Milk, Vanilla Or Other Flavors, Unsweetened

1 cup
Cocoa Powder, Unsweetened

1 tablespoon
Raw Cacao Butter by Sunfood

1 tbsp
Coconut Oil

1 tablespoon
Black Coffee

½ cup

Step 1

Add your hot coffee to a large mug then add the cocoa powder, cacao butter, coconut oil and erythritol. Stir well to melt the fats and dissolve the sweetener. Carefully use a handheld stick blender or milk frother and blend the fat and coffee until smooth and creamy.
Step 2

Add the almond milk to a small saucepan and set over low/medium heat. Gently warm the milk until it is piping hot through and tiny bubbles start to appear on the surface. Remove the milk from the heat then carefully use a handheld stick blender or milk frother to blitz the milk until almost doubled in volume and is light and foamy.
Step 3

Carefully pour the hot frothy milk into the center of the blended coffee. The milk will sink to the bottom of the mug leaving a light layer of froth on the surface. Optionally you may dust the milk foam lightly with a little cocoa powder then serve hot.