Keto Vanilla Iced Coffee

There’s something about iced coffee that just hits different, especially on warm days or when I need a little boost without all the sugar and carbs. If you’re like me and love a good vanilla coffee but are trying to stick to a keto lifestyle, you’re in for a treat.

I used to think I’d have to give up flavored iced coffee when I cut back on sugar. But after some experimenting in my kitchen, I found a way to make a creamy, sweet, and super satisfying vanilla iced coffee that fits perfectly into my keto-friendly diet.

I started making this keto vanilla iced coffee during a hot summer week when I couldn’t bring myself to drink another cup of hot coffee. I missed my usual vanilla iced lattes from coffee shops, but they were full of sugar and not exactly keto-approved. So, I thought — why not make my own version at home? I wanted something quick, easy, and most importantly, delicious. After a few tries, I came up with the perfect mix of flavor and creaminess.

The best part of this coffee is that it won’t mess with your carb count. Whether you’re just starting out on keto or have been at it for a while, this recipe is one you’ll want to keep on repeat.

So, if you’re ready for a sweet iced coffee treat that won’t kick you out of ketosis, let me show you exactly how to make this keto vanilla iced coffee. Trust me, it’s going to become your new favorite way to start the day — or get through that afternoon slump.

What is Keto Vanilla Iced Coffee?

Keto Vanilla Iced Coffee is a low-carb, sugar-free version of your classic cafe-style vanilla iced coffee. It’s made with brewed coffee (hot or cold), vanilla flavor, a keto-friendly sweetener, and your choice of low-carb milk or heavy cream to make it rich and smooth.

Instead of regular sugar or sugary syrups, we use ingredients that keep your carbs in check — perfect for anyone following a ketogenic or low-sugar diet.

Why You’ll Love It

• Keto-Friendly & Low Carb: Perfect for staying in ketosis while still enjoying a sweet coffee drink.
• Quick and Easy: Takes less than 5 minutes to make, with no fancy equipment needed.
• Budget-Friendly: Saves money compared to pricey coffee shop versions.
• Customizable: Use your favorite low-carb milk, adjust the sweetness, or even make it a blended drink.
• Creamy and Refreshing: The mix of cold coffee, vanilla, and cream is both energizing and comforting.

Ingredient List

For the Coffee:

• 1 cup brewed coffee (cooled or iced)
• 1/2 teaspoon vanilla extract (or vanilla syrup for a sweeter flavor)

For the Creamy Base:

• 1/4 cup heavy cream (or unsweetened almond milk for a lighter option)
• 1-2 teaspoons keto-friendly sweetener (like stevia, monk fruit, or erythritol), adjust to taste

For the Ice:

• 1/2 cup ice cubes (or more if you prefer a more chilled drink)

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Ingredient Notes

• Coffee: I recommend using a strong brewed coffee for the best flavor. Cold brew works well, but any coffee you like can be used. I use coffee from [brand] because it has a smooth and rich flavor that doesn’t get bitter.
• Sweetener: You can choose any keto-friendly sweetener, but I find monk fruit sweetener is the best for its natural sweetness without any aftertaste. Make sure to adjust the sweetness to your liking.
• Heavy Cream: Don’t skip the heavy cream! It gives the drink a rich, velvety texture. If you want a lighter version, unsweetened almond milk works, but the creaminess won’t be the same.
• Ice: I usually add plenty of ice for that perfect iced coffee experience. The more ice, the colder and more refreshing it feels!

Kitchen Tools Needed

• Glass or Mason Jar: For serving your iced coffee.
• Spoon or Stirrer: To mix everything together. A handheld milk frother works too if you want it extra blended and frothy.
• Measuring Spoons: Helpful for getting the vanilla and sweetener amounts just right.
• Coffee Maker or French Press: Use whatever you have to brew your coffee. I love using my French press for bold flavor.
• Ice Cube Tray: Sounds basic, but it’s a must! You can freeze leftover coffee into cubes for a stronger iced coffee that doesn’t get watered down.

Instructions

Step 1: Brew and Cool Your Coffee

• Start by brewing 1 cup of your favorite coffee. You can use a drip coffee maker, French press, or even instant coffee if you’re short on time.
• Let the coffee cool to room temperature. If you’re in a hurry, pop it in the fridge or freezer for 10–15 minutes to speed things up.

Pro Tip: For extra convenience, brew a big batch of coffee and store it in the fridge so it’s ready to go whenever you want iced coffee!

Step 2: Prepare Your Glass

• Grab your mason jar or favorite tall glass.
• Fill it halfway (or more) with ice cubes, depending on how cold you want it.

Pro Tip: Use coffee ice cubes (freeze leftover coffee in an ice tray) to keep your drink strong and flavorful even as the ice melts.

Step 3: Add the Vanilla and Sweetener

• Pour your cooled coffee into the glass over the ice.
• Add 1/2 teaspoon of vanilla extract (or more if you love vanilla).
• Stir in 1–2 teaspoons of your chosen keto-friendly sweetener. Adjust to taste — some like it sweeter, some more subtle.

Pro Tip: Stir the sweetener while the coffee is still slightly warm for better dissolving. If it’s too cold, some sweeteners don’t mix as well.

Step 4: Pour in the Cream

• Slowly pour 1/4 cup of heavy cream (or your preferred low-carb milk) into the coffee.
• Watch as it swirls and blends beautifully with the coffee — so satisfying!
• Stir gently to mix everything.

Pro Tip: Want it extra creamy and frothy? Use a handheld milk frother or small blender to mix before pouring over ice.

Step 5: Taste and Adjust

• Give it a taste and adjust as needed. Want it sweeter? Add a bit more sweetener. Too strong? Add a splash more cream.
• Once it’s just how you like it, pop in a straw and enjoy your homemade keto vanilla iced coffee!

Now that you’ve made your first cup, you’ll see how easy it is to whip this up anytime.

Tips and Tricks for Success

• Chill your glass beforehand for an extra-refreshing drink — just pop it in the freezer for 5–10 minutes before making your coffee.
• Brew your coffee strong so it doesn’t taste watered down once the ice melts.
• Adjust sweetness slowly, start with a little sweetener, and taste as you go. Some keto sweeteners can taste overpowering in large amounts.
• Use a frother or mini blender to blend your cream and coffee if you want a café-style texture.
• Batch brew your coffee and store it in the fridge for up to 3 days — it saves time in the mornings.

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Ingredient Substitutions and Variations

• Milk Options: Swap heavy cream for unsweetened almond milk, coconut milk, or macadamia milk for a dairy-free version.
• Sweetener Swaps: Use stevia drops, erythritol, monk fruit sweetener, or a keto-friendly vanilla syrup depending on your taste and what you have.
• Vanilla Twist: Use vanilla-flavored collagen powder or protein shake instead of extract for extra nutrition.
• Iced Coffee Cubes: Freeze leftover coffee into cubes so your drink stays bold without getting watered down.
• Flavor Add-Ins: Add a dash of cinnamon, nutmeg, or unsweetened cocoa powder for a cozy twist. A few drops of caramel or hazelnut keto syrup can also give it a fun flavor boost.

Serving Suggestions

• Morning Kickstart: I love having this keto vanilla iced coffee first thing in the morning with a quick egg scramble or almond flour pancakes — it’s such a cozy way to start the day.
• Afternoon Pick-Me-Up: It’s perfect for that 3 p.m. slump when I need something refreshing that won’t spike my blood sugar.
• Paired with Keto Treats: Serve it with a slice of keto banana bread or a fat bomb for a sweet low-carb snack combo.
• Brunch at Home: When I have friends over for a lazy weekend brunch, I make a big batch of this iced coffee — it feels fancy without the fuss.
• On the Go: Pour it into a reusable cup with a lid and straw for a homemade coffee shop experience while running errands or heading to work.

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Storage and Reheating Instructions

• Coffee Storage: Brew extra coffee and store it in the fridge in a sealed jar or bottle for up to 3 days.
• Cream Mixture: You can pre-mix the vanilla, sweetener, and cream in a small jar and keep it chilled for a quick pour-in when you’re ready to serve.
• Avoid Pre-Icing: Don’t add ice until right before serving to prevent it from watering down your drink.
• No Reheating Needed: Since it’s iced coffee, there’s no need to reheat! But if you ever want it warm, just skip the ice and heat the coffee before adding cream and sweetener.
• Shake Before Serving: If your stored coffee separates, just give it a good shake or stir before drinking.

Frequently Asked Questions

Can I make this drink dairy-free?

Yes! Just swap the heavy cream for unsweetened almond milk, coconut milk, or another dairy-free alternative. It’ll still be creamy and delicious!

What sweetener is best for keto iced coffee?

I recommend using monk fruit or stevia — both are great low-carb options with no aftertaste. Adjust the sweetness to your liking!

How can I make this coffee stronger?

If you like a bolder flavor, use a dark roast coffee or add an extra shot of espresso. You can also brew the coffee at a higher strength to suit your taste.

Can I make this coffee ahead of time?

Absolutely! Brew your coffee in advance and store it in the fridge for up to 3 days. Just add the cream and sweetener right before serving for the best flavor.

Can I use regular vanilla extract instead of vanilla syrup?

Yes, regular vanilla extract works just as well! If you want extra sweetness, feel free to add a bit more sweetener to balance out the flavor.

How do I store leftover coffee?

Keep any leftover coffee in an airtight container in the fridge for up to 3 days. You can also freeze it into coffee cubes for your next iced coffee!

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!