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This coffee drink recipe is what dreams are made of. The bitterness of the coffee paired with the slightly sweet and salty creamy layer on top is something you have to taste to believe. It’s our version of Bulletproof Coffee. The thick heavy cream mixed with cream cheese will keep you full throughout the morning and help provide low carb/keto energy! Feel free to try this recipe either hot or cold and see which you prefer.
We recommend doubling up the ingredients and keeping the whipped cream mixture covered in the refrigerator so you can use it daily in your morning or afternoon coffee!
For this one, the only unique ingredient you will need is Swerve or Monkfruit, both can be purchased on Amazon or local specialty market.
Now, let’s get started!
Prepping Time 10M
Total Time 10M
Net Carb/Serv ~1g
Servings 2
Ingredients
Directions
1) Gather all the ingredients.
2) Brew coffee per your preferred method or use a siphon like we did here. Note – I recommend making the coffee stronger if making iced coffee to avoid dilution.
3) If you would like hot coffee, pour brewed coffee into serving glass. If you would like iced coffee, pour coffee into a serving glass and add ice cubes.
4) In a medium mixing bowl, add Swerve or Monkfruit and cream cheese. Beat on high until smooth and creamy. About 3 minutes with a hand mixer.
5) Add half and half, whipping cream and sea salt to the mixing bowl and beat until thick and frothy but still slightly runny. About 3 minutes with a hand mixer.
6) Spoon whipped cream cheese mixture on top of iced or hot coffee. Optional- sprinkle a little sea salt on top.
You can either sip getting that perfect amount of coffee and cream or mix everything up making a creamy smooth drink. Either way, you can’t go wrong. Hope you enjoy our Keto-fied Cream Cheese Foam Coffee! If you are looking for more drinks we have Keto-fied, be sure to check out our drink section in the Recipe Index!
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Cream Cheese Foam Coffee
Ingredients
- 24 oz Brewed Coffee
- 3 oz Cream Cheese
- 3 tbsp Swerve or Monkfruit Sweetener
- 1/2 Cup Whipping Cream
- 1/4 Cup Half and Half
- 1/2 tsp Sea Salt
Instructions
- Gather all the ingredients.
- Brew coffee per your preferred method or use a siphon like we did here. Note - I recommend making the coffee stronger if making iced coffee to avoid dilution.
- If you would like hot coffee, pour brewed coffee into serving glass. If you would like iced coffee, pour coffee into a serving glass and add ice cubes.
- In a medium mixing bowl, add Swerve or Monkfruit and cream cheese. Beat on high until smooth and creamy. About 3 minutes with a hand mixer.
- Add half and half, whipping cream and sea salt to the mixing bowl and beat until thick and frothy but still slightly runny. About 3 minutes with a hand mixer.
- Spoon whipped cream cheese mixture on top of iced or hot coffee. Optional- sprinkle a little sea salt on top.
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