This delicious Keto Mocha really hits the spot. It is chocolatey, creamy, has a hint of coffee flavor, and the caffeine needed (no judgment) to start the day. This easy mocha coffee recipe is low carb, gluten-free, grain-free, dairy-free, sugar-free, and Trim Healthy Mama friendly.
This is the companion to my fabulous Hot Chocolate recipe. I love hot chocolate at night but in the morning this mom of many needs something a tad bit stronger.
In the morning I love coffee with my keto coffee creamer. It is such a relaxing ritual for me and I can't function joyfully until I have a cup in hand. Every time I wonder if I should give it up the aroma is too enticing.
Many nights I'll also have a cup of decaf before bed to relax again after a busy day. I've gotten to the point that I like my coffee with just a splash of half and half but a sweet treat from Starbucks still holds appeal. Now I can indulge in a low carb keto mocha without the guilt, net carbs, or the sugar hangover, I'd get if I did swing through the Starbucks drive-through.
This has become of my favorite easy keto recipes for coffee!
Strong Coffee or Espresso - Not everyone has an espresso maker so I like to give the option to make this with strong brewed coffee.
Unsweetened Cocoa Powder - Try to buy one that isn't too bitter. Cacoa powder is fine too.
Sweetener - I use my blend of granular sweeteners (you can use allulose, erythritol, and/or xylitol) and stevia.
Almond Milk - Use unsweetened almond milk. Either plain or vanilla work.
Refined Coconut Oil - Refined coconut oil does not have much of a coconut flavor which is why I chose it for this keto mocha latte.
How to Make a Keto Mocha
There are multiple methods to make a gluten free keto mocha coffee. Most include espresso and foamed milk with the addition of sugar and chocolate syrup. Not exactly low carb or keto diet friendly. For my mocha recipe, I decided to use almond milk as the base, strong brewed coffee, coconut oil to make it creamy and boost the fat, a sugar free sweetener, and cocoa powder.
To make it you melt the sweetener, add the other ingredients, and then blend until it is creamy. This is very rich, almost like drinking chocolate. If you prefer a thinner beverage you can add some extra coffee.
You can use mct oil or unsalted butter instead of the coconut oil if you prefer. Just be careful if you aren't used to having large quantities of mct. It can cause stomach issues. If you don't need this to be dairy free heavy cream also works.
Raspberry - Adding in a drop or two of raspberry extract or flavoring can make this into a Dark Chocolate Raspberry Mocha. I'm not a huge fan of the combination of fruit with chocolate except for raspberries. They do go so well with white chocolate or dark chocolate!
Peppermint - Just a couple of drops of peppermint extract are all you need for a minty holiday mocha. If you have any fresh peppermint around garnish with a sprig. See my Keto Peppermint Mocha in the photo below.
Cinnamon - Stir in a little cinnamon to the keto coffee and then sprinkle some on top of the whipped cream.
Frozen - Craving a keto mocha frappuccino? Use my Starbucks Skinny Vanilla Latte & Frappuccino Recipe and add a few tablespoons of cocoa powder.
What chocolate drizzle can I use?
I make my own low carb hot fudge which needs only 3 ingredients. It is quick, easy, and absolutely delicious.
Alternatively, you can use a keto chocolate syrup like this one.
- 3 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 3 tablespoon raw cacao or cocoa powder
- 4 oz almond milk
- 8 oz very strong coffee
- 1 tablespoon refined coconut oil
- pinch of salt
- In a small saucepan heat the sweetener over medium low heat until until is melted.
- Whisk in the cocoa powder, almond milk, and coffee. When smooth add the salt and coconut oil and whisk until it comes to a simmer.
- Use an immersion blender to blend until frothy. (You can transfer to a regular blender but be careful with blending the hot liquid).
- Transfer to a mug. Let cool for a few minutes. It is very hot. Enjoy your guilt-free mocha!
Originally Published March 8, 2020. Revised and Republished December 4, 2023