Start your day with a huge burst of energy with this iced keto egg coffee recipe using sugar free raspberry and white chocolate syrups. #ToraniBulletproofCoffee
Okay friends, I know what you are thinking…eggs in coffee! I promise it’s a thing! And I promise that it’s a good thing! We already know that adding butter to coffee is good and that the combination of fat and caffeine really gives you a burst of energy.
Now just add the nutrients from the eggs to your energy burst and you are going to be invincible! Well maybe not invincible…but somewhat close. You will feel good!
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Putting eggs into coffee isn’t a new idea. In fact, the Vietnamese have been doing it for ages and it is custardy and smooth. But the Vietnamese egg coffee has sugar and condensed milk, which definitely is not keto. That’s okay, because we now have this Iced Keto Egg Coffee and we can flavor it any way we want with Torani Sugar Free Syrups.
Torani syrups are awesome because one flavor can be used in a ton of different recipes and they mix so easily. Use the Torani Sugar Free Raspberry syrup in this Sugar Free Blue Mermaid Vodka Granita. I promise you’ll love it! And the Torani Sugar Free White Chocolate is my go-to flavor I add in my post-workout protein shakes. A little splash of flavor makes a mundane drink pretty special!
For today’s Iced Keto Egg Coffee, I decided that a White Chocolate and Raspberry mixture sounded amazing, and I was right! Of course, Torani has a ton of different sugar free flavors. I get my Torani syrups at World Market or I order them directly from Torani’s online store.
Use Torani’s store locator to find the nearest selection to you here!
It helps to use a blender or an immersion blender to really get the eggs whipped and frothy before adding them to your coffee. But if you don’t have a blender, a fork and some arm muscle will work too.
- 8 to 12 ounces freshly brewed coffee
- 2 fresh eggs
- 1 teaspoon MCT oil
- 2 tablespoons Torani Sugar Free White Chocolate syrup
- 1 tablespoon Torani Sugar Free Raspberry Syrup
- 1 cup ice
- Brew the coffee.
- While the coffee is brewing, use a blender or immersion blender to make the eggs frothy and creamy.
- Add MCT oil and Torani Sugar Free syrups to the hot coffee.
- Pour the frothy eggs down the side of the coffee cup slowly to ensure that the eggs don't scramble in the coffee.
- Pour coffee mixture over ice and enjoy!
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Increase the amount of MCT oil as you can tolerate.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 198Total Fat: 15.2gSaturated Fat: 8.4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 372mgSodium: 148mgCarbohydrates: 0.8gNet Carbohydrates: 0.8gFiber: 0gSugar: 0.4gProtein: 13g
Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.