Iced Dairy-Free Keto “Butter” Latte + Ellu Electrolyte Powder Giveaway

Are you ready for the most nourishing and refreshing drink of the summer? Easy to make, too, this 4-ingredient dairy-free keto latte is the perfect pick-me-up for hot summer days and lazy cozy mornings alike. Grab and gulp yours!

P.S. Scroll down to find an exciting giveaway where you have a chance to win ELLU, the world’s best electrolyte powder!

How to make this Iced Dairy-Free Keto “Butter” Latte

This iced keto latte is super easy to make: combine all ingredients in a blender and blend until smooth. That’s it!

Like you can expect, there is no butter or milk in this latte since this drink is dairy-free. MCT oil works as the fat source instead of butter, and egg yolks make a wonderful milk replacement. Yes, your read it right: egg yolks. Well, replacing milk in latte with egg yolks is quite common, at least in Nordic countries. I actually read first about it on a Swedish low-carb forum over a decade ago. Since then, I’ve occasionally replaced dairy (usually heavy cream) in my lattes with much more nourishing and beneficial egg yolks.

Word of warning for those who don’t want to include raw eggs in their diet: this recipe uses raw egg yolks. For those who don’t want to use raw eggs, I’ll give tips on how to replace them in the Tips for Variation section further down in this post.

Anyway, egg yolks (especially raw) are super nutritious. If you choose to go raw, please make sure that you use yolks from very fresh, preferably organic, pastured chicken.

For the base, I recommend using strong filter coffee. You can certainly use espresso and add water to make the needed 1 cup (240 ml). The quickest way to make cold coffee is to take 1-2 teaspoons of instant coffee granules, dissolve them in 1 tablespoon boiling water, and fill the cup with ice-cold water. For the recipe and for the best result, make sure that your coffee is ice-cold.

This latte is great unsweetened, but you can add your favorite keto sweetener — like erythritol or stevia — to taste if you like. Personally, I prefer to add two tablespoons of erythritol crystals. It lends a gentle and moderate sweetness.

Related to the sweetener and the MCT oil: if you have a sensitive tummy, it’s better to go easy on MCT oil and erythritol as both are mild laxatives — especially if you haven’t used those at all and are new to them. You can certainly reduce the amount of MCT oil to 1 teaspoon, and instead of erythritol, use, for example, stevia that is gentle on the stomach.

This recipe makes one large serving or two smaller servings.

That’s it. Let’s take a look at how to prepare this refreshing and quick-to-make iced dairy-free latte.

First, take a blender jar. Add 1 cup (240 ml) cold brewed coffee…

…2 egg yolks (from very fresh eggs!)…

…1 tablespoon MCT oil…

…and 1 cup (240 ml) crushed ice.

Oh yes, now it’s the time to add the sweetener if you fancy your latte sweet. So, here go 2 tablespoons of erythritol crystals. Stevia and monk fruit work well, too, so does allulose.

Close the lid tightly.

Blend until smooth and a bit foamy.

Transfer into a tall glass.

I like to decorate my drink with instant coffee granules.

Yum!

How I came up with this keto latte recipe

As I have mentioned before, I have a long list of easy keto recipe ideas to develop. Last summer, I was writing down several ideas for drink recipes and came up with quite many chilled keto drinks featuring cold coffee. For example, I posted this Keto Iced Power Mocha recipe last June. I also came up with other coffee drinks, like a Keto Butter Frappe, for which I wanted to combine cold coffee, butter, MCT oil, and crushed ice to create a slushy, butter coffee-type drink. However, since I had just posted the Keto Iced Power Mocha recipe, I didn’t want to repeat myself by posting yet another drink recipe featuring coffee and crushed ice.

This summer has been really hot here in Finland. Currently, it’s 86 °F (30 °C) outside. Therefore, chilled drinks have been very welcomed and necessary to tolerate almost unbearable temperatures. Well, as a northern person, I cannot stand very high temperatures, or at least I feel very uncomfortable. Anything above 77 °F (25 °C) is uncomfortable for me — except in the sauna. If there is less than 140 °F (60 °C) in the sauna, it feels terribly cold to me. Go figure!

Anyway, I’ve cooled myself and my family with sugar-free cold drinks and keto ice pops during these exceptionally high temperatures. And since I don’t have too much appetite during a heatwave, I have enjoyed the needed energy and nutrients in a liquid form.

Because a year has passed since posting my last iced keto coffee drink, it was about time to continue with my coffee drink ideas. I took the draft for the Keto Butter Frappe and started experimenting. I actually had written down all the needed ingredients and the amounts, so I didn’t need to do any calculations but just gather all ingredients, combine them in the blender and blend until slushy.

I read my notes and started collecting ingredients. First, I needed 1 cup (240 ml) of strong brewed coffee. Brewing and chilling filter coffee would have required too much time, so I took instant coffee granules, dissolved them in a small amount of hot water, and filled the cup with ice-cold water.

After pouring the coffee into a blender jar, I added 1 tablespoon MCT oil, 1 tablespoon unsalted butter, and 1 cup (240 ml) crushed ice. I blended everything well together and was prepared to enjoy a smooth-textured, rich, and tasty result.

But boy, was I disappointed when my drink looked like this:

The consistency was far away from smooth and homogenous. Nope. The butter had gathered to a nasty layer on top of the drink, so it both looked ugly and had a terrible mouthfeel. Now what?

It was apparent that butter wouldn’t work in this icy drink. I needed to drop it. I decided to keep the MCT oil as it blended in beautifully.

Well, I could have tried with melted butter, but I wasn’t in a mood to melt the butter as it would have been an extra step, and I wanted to keep my recipe super simple.

Now, after dropping the butter, a coffee drink with just coffee, MCT oil, and crushed ice would be too plain and tasteless, even if I added sweetener, I contemplated.

Suddenly, I came up with the idea of adding egg yolks. They would add more richness and nutrients. Using egg yolks in coffee to make dairy-free keto latte is pretty common (at least in Nordic countries), so I’ve wanted to post this type of keto latte version for years. Now, I could kill two birds with one stone (who has come up with these cruel idioms?!) and make a dairy-free keto latte which would be chilled as well. Sounded marvelous!

For my next experiment, apart from changing the recipe title from Keto Butter Frappe to Iced Dairy-Free Keto “Butter” Latte, I replaced the butter with 2 egg yolks. I thought 2 yolks was just the perfect amount to make the drink latte-like. I also added 2 tablespoons of erythritol crystals to provide the drink little sweetness.

After blending all ingredients, I ended up with a perfectly smooth and foamy drink. It indeed looked precisely like a latte — but entirely without dairy! It also tasted awesome, plus it was super nourishing. Now, I was completely happy with the recipe. I have been sipping a lot of this drink during these hot summer days, and it absolutely retains my energy levels high and keeps me refreshed.

Here’s the recipe for you to enjoy:

Continue to Content

4-Ingredient Iced Dairy-Free Keto "Butter" Latte

Yield: 2

Prep Time: 5 minutes

Total Time: 5 minutes

Are you ready for the most nourishing and refreshing drink of the summer? Easy to make, too, this 4-ingredient dairy-free keto latte is the perfect pick-me-up for hot summer days and lazy cozy mornings alike. Grab and gulp yours!

Print

Ingredients

• 1 cup = 240 ml ice-cold brewed strong coffee
• 2 egg yolks from very fresh organic eggs
• 1 tablespoon MCT oil
• 1 cup = 240 ml crushed ice
• (Optional: 2 tablespoons erythritol crystals or another natural keto-friendly sweetener to taste)

Instructions

1. Combine all ingredients in a blender. Blend until smooth.
2. Enjoy!

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Tips for variation

If you don’t want to use raw egg yolks, you can use pasteurized egg yolks instead or even coconut cream if you want to avoid both dairy and raw eggs. Heavy cream works as a wonderful dairy ingredient in this keto latte in case you tolerate dairy.

Instead of MCT oil, you can use grass-fed ghee. Although ghee is a dairy product, it lacks the proteins that milk and cream have, so it’s much better tolerated. Ghee also dissolves better in this drink than butter. Coconut oil won’t dissolve but forms lumps (just like butter), so it’s not an option. Actually, if you added melted coconut oil gradually when the blender is running, that might work, though I didn’t try it out.

You can spice up this drink with any natural seasonings and flavorings that are a great match with coffee. Try Ceylon cinnamon, nutmeg, star anise, cardamom, or pumpkin pie spice (especially for fall time). Add vanilla extract, orange flavoring, maple flavoring, or almond flavoring.

Flavored stevias work wonderfully with this iced latte. Try cinnamon stevia, caramel or toffee stevia, orange stevia, hazelnut stevia, maple stevia, dark chocolate stevia, or the obvious vanilla stevia.

You can decorate the drink with sugar-free syrup as long as it’s sweetened with a natural sweetener, like erythritol or allulose. Alternatively, you can pour the syrup first into the glass and then pour in your iced latte. It looks beautiful!

One option is to make chocolate syrup — or actually chocolate sauce — yourself: mix coconut cream or heavy cream with dark cocoa powder so that you’ll get a sauce-like consistency. Sweeten with stevia or powdered erythritol. Pour into the glass before adding the chilled latte, or decorate the latte with the syrup. Delicious!

Last but not least: after those 2 egg yolks you need in the recipe, you’ll obviously have 2 egg whites left. The easiest way to consume them is to add them to an omelet. However, you can use them in various recipes. Here are some of my recipes that call for egg whites: Keto Peppermint Meringues, Low-Carb Marshmallow Fluff Frosting, Low-Carb “Limoncello” Mousse, and Airy Strawberries and Cream Frosting.

General prattling

This week was super-busy with our Ketokamu electrolyte powder launch. I took photos, wrote lots of text, and let people taste the electrolyte drink in the Ruohonjuuri store in Helsinki. Almost all people adored the drink, and so many were buying it. People were also very friendly, and they were super happy that finally something this high-quality has come to the market. Awesome!

I also created a bubbly iced tea recipe for our followers using our ELLU electrolyte powder.

Ellu Giveaway

We can currently deliver the ELLU electrolyte powder only in Finland (however, if you live in Europe, you can try to order our strawberry lime and the orange cola-flavored electrolyte powders from Hyvinvoinnin tavaratalo, they should be able to deliver to most countries in Europe, though there might be some limitations).

Before we hit the international market, I want to throw a giveaway where you’ll have a possibility to win one jar of each flavor, strawberry lime, and orange cola, so altogether two jars. These indeed are the best electrolyte powders in the world, thanks to their naturalness and super beneficial ingredients, like the ConcenTrace® minerals.

How to participate? Simply comment below what would be your reason to use electrolyte supplements. That’s it! I will draw the winner on the 17th of July 2021 and let her/him know personally by sending an email. It doesn’t matter where in the world you are located, I’ll find a way to deliver the prize to the winner!

Good luck!

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Sugar-Free Cherry Vanilla Iced Tea (Vegan) Sugar-Free Summer Cocktails Low-Carb Lassi and Variations — Day VII — Orange Ginger Lassi 3-Ingredient Slushy Keto Lemonade with Exciting Variations