When I first started the keto diet, one thing made me really sad: no more lattes or cappuccinos. I couldn’t bring myself to drink my coffee black, and I didn’t want to give up a creamy morning cup. After a short sulk I experimented with what I had at home and created a dairy-free, vegan keto coffee using coconut oil, almond butter and cinnamon. The result is a rich, frothy drink that tastes like a small cappuccino—without dairy or specialty oils.
I looked into the classic bulletproof coffee method, which calls for butter and MCT oil, but I didn’t have those on hand and I wasn’t after the stimulant effects (I drink decaf). Instead I used ingredients I already had: coconut oil for healthy fats and almond butter to create creaminess. The combination turned out so tasty that I kept making it even after I stopped strict keto. It’s a lovely dairy-free alternative for anyone who dislikes plant milks or wants a smaller, concentrated cup.
How To Make Keto Coffee
The basic concept behind bulletproof or keto coffee is simple:
- Make a cup of coffee.
- Add a source of healthy fat such as coconut oil or MCT oil (or butter in the traditional version).
- Blend the coffee and fat together until frothy, then enjoy.
I skipped the butter and MCT oil and used coconut oil plus a teaspoon of almond butter. Using only coconut oil left the drink a bit oily, but the almond butter creates a creamy froth and smooth mouthfeel that transforms the cup into something much more enjoyable.
Trust me: coconut oil alone felt greasy. The almond butter is the key to making this a satisfying, latte-like beverage without dairy.
Why I Add Almond Butter To Coffee?
A teaspoon of almond butter makes a noticeable difference. It produces a thick foam, rounds the flavor, and adds body so the coffee feels indulgent despite being dairy-free. For me this became the go-to morning drink, even after leaving keto, because it helps reduce dairy while still delivering that creamy texture I love.
Any Benefits of This Keto Coffee?
Besides being warm, creamy and delicious, this coffee can help with appetite control. I didn’t experience the extreme energy or focus sometimes associated with caffeine-fueled bulletproof coffee because I use decaf, but I did notice I felt full for longer. That makes this drink handy if you’re trying to delay breakfast or curb mid-morning hunger.
This recipe yields a small, concentrated cup—about 2/3 of a standard cup. If you prefer a larger serving, increase the ingredients to 1 tbsp coconut oil, 1 tbsp almond butter and a full cup of coffee. You can add a touch of stevia or another low-carb sweetener if you like a sweeter profile. Otherwise, follow the simple steps below for a perfectly creamy cup.
I hope you enjoy this dairy-free keto coffee as much as I do. If you have questions or try variations, feel free to experiment with nut butters or spices to suit your taste.
Creamy Keto Coffee Recipe
A tasty keto coffee made with coconut oil, cinnamon and almond butter. This concentrated, dairy-free drink provides a creamy, cappuccino-like experience while remaining low carb, paleo and vegan. Add stevia if you prefer it sweeter.
10 minutes
10 minutes
Ingredients
- 1/2 cup coffee
- 1 tsp almond butter
- 1/2 tsp cinnamon
- 1 tsp coconut oil
Instructions
- Add coconut oil and cinnamon to the mug you’ll use for the coffee.
- Make the coffee and pour it into the mug, allowing the coconut oil to melt.
- Pour the coffee into a blender, add a teaspoon of almond butter, and blend for 20–30 seconds until frothy.
- Pour back into the cup and enjoy.
Notes
This recipe yields a small, concentrated cup. To make a larger serving, use 1 tbsp coconut oil, 1 tbsp almond butter and 1 cup coffee.
Nutrition Information
Yield
1
Serving Size
1
Amount Per Serving
Calories 77
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Unsaturated Fat 3g
Cholesterol 0mg
Sodium 3mg
Carbohydrates 2g
Fiber 1g
Sugar 0g
Protein 1g
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