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!

THIS POST IS SPONSORED BY TORANI SYRUPS. ALL OPINIONS AND RIDICULOUS HUMOR IS MY OWN. PLEASE SEE THE POLICY PAGE FOR FULL DISCLOSURE.

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.

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