Whipped Coconut Butter Keto Coffee with Cinnamon and MCT Oil
A creamy, energizing keto coffee whipped with coconut butter, MCT oil, and cinnamon, perfect for a low-carb morning boost. This American-inspired keto recipe (low carb), ready in about 5 minutes, pairs freshly brewed hot coffee, unsalted coconut butter, MCT oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 1, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz freshly brewed hot coffee
- 2 tbsp unsalted coconut butter
- 1 tbsp MCT oil
- 1/2 tsp ground cinnamon
- 1/4 tsp vanilla extract
- to taste stevia or preferred keto sweetener
- 2 tbsp heavy cream (optional)
The coffee makers we’d brew this with → Best Coffee Makers in 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Brew 12 oz of hot coffee using your preferred method and pour it into a blender.
- Step 2: Add 2 tbsp unsalted coconut butter, 1 tbsp MCT oil, 1/2 tsp ground cinnamon, 1/4 tsp vanilla extract, and your preferred amount of stevia or keto sweetener to the blender.
- Step 3: Optional: add 2 tbsp heavy cream for extra creaminess. Blend on high for 30-45 seconds until the mixture is frothy and well emulsified, with a smooth, whipped texture.
- Step 4: Pour the whipped keto coffee into a large mug and enjoy immediately while hot.
