Keto Creamy Chocolate Coffee Drops

If you aren't a fan of breakfast, this Keto-friendly addition to your morning coffee will fill you up until lunchtime. These chocolate-flavored coffee drops will make your coffee creamy, tasty, and super filling. They are easy to prepare and will take your coffee game to the next level within seconds.

What are the benefits of adding fat to your coffee?

Starting your day with a high-fat coffee can aid in maintaining ketosis all day. The fats in the beverage will satiate you until lunchtime, which is perfect if you are trying to lose some weight. Another benefit of having a high-fat beverage is that it may boost your energy levels. This coffee may help to keep you alert, productive, and focused.

What is the best type of fat for this recipe?

The best type of fat for this Keto coffee recipe is one that solidifies at room temperature. Butter, ghee, coconut oil, and cocoa butter are all great options. In this recipe, we are using a combination of butter and coconut oil. Alternatively, you can use ghee and cocoa butter. A typical fat type that is usually added to coffee is MCT oil. You can use it for this recipe as long as you mix it with another solid fat like butter. MCT oil is liquid at room temperature, which will make the coffee drops melt instantly at room temperature. For the best results, use a 1:3 ratio of MCT oil to a solid fat.

What is the best way to store these Keto coffee drops?

Once these coffee drops are set, place them in a ziplock bag or an airtight container. You can store them in the fridge for up to a month or in the freezer for up to 6 months.

Net Carbs

0.2 g
Fiber

0.1 g
Total Carbs

0.3 g
Protein

0.2 g
Fats

8.6 g

79 cals

Quantity

Serving Size

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Butter

3 tbsp
Coconut oil

3 tbsp
Cocoa powder

2 tsp
Liquid stevia

10 g
Vanilla extract

0.5 tsp
Cream Heavy Whipping

2 tbsp

Step 1

Add the butter and coconut oil to a microwave-safe bowl. Heat the mixture in the microwave until melted. You can also melt it over a double boiler if you don’t have a microwave.
Step 2

Add the cocoa powder, stevia, and vanilla extract. Whisk well until smooth and no lumps remain. Add the heavy cream and mix it in.
Step 3

Pour the mixture into a silicone mold or an ice tray. It should yield 6-12 pieces depending on the size of the mold you use ( we got 10). Place the silicone mold or ice tray in the freezer for 30 minutes to harden.
Step 4

Take it out of the freezer and pop the coffee drops out of their molds. Transfer them to an airtight container or a ziplock bag. Store them in the fridge until you’re ready to use them.