Keto Coconut Matcha Latte with MCT Boost

Drinks 2 mins 270 kcal
Keto Coconut Matcha Latte with MCT Boost
Calories
270 kcal
Net Carbs
3gg
Fats
30gg
Protein
2gg

"Rise and shine with a latte that feels like a tropical getaway while keeping your carbs in check. This Keto Coconut Matcha Latte blends vibrant Japanese matcha with silky unsweetened coconut milk, a splash of heavy cream, and a powerful dose of MCT oil for sustained energy. The matcha delivers a gentle caffeine lift and antioxidant punch, while the coconut milk adds a creamy, dairy‑free base that’s perfect for keto dieters. A hint of vanilla and a touch of zero‑calorie sweetener round out the flavor, making every sip smooth and satisfying. Ideal for busy mornings or a mid‑day pick‑me‑up, this latte fuels your brain and body without spiking blood sugar. For an extra protein boost, stir in a scoop of collagen peptides, and enjoy the latte hot or over ice for a refreshing summer twist. Quick to prepare, it fits seamlessly into any keto lifestyle and keeps you feeling focused and full until your next meal."

Ingredients

Instructions

1

Heat the coconut milk in a small saucepan over medium heat until just steaming, about 2 minutes; do not boil.

2

Whisk in the matcha powder until fully dissolved and frothy, using a bamboo whisk or small frother.

3

Stir in the heavy cream, vanilla extract, and erythritol; continue whisking until the mixture is smooth and glossy.

4

Remove from heat and immediately blend in the MCT oil; whisk vigorously for 30 seconds to emulsify.

5

Taste and adjust sweetness or add a pinch of sea salt if desired.

6

Pour into a mug, sprinkle with a tiny amount of extra matcha for garnish, and enjoy hot, or chill and serve over ice for a refreshing cold latte.

Prep

Gather Ingredients

1 cup unsweetened coconut milk
1 tsp culinary grade matcha powder
1 tbsp MCT oil
2 tbsp heavy cream
1/4 tsp pure vanilla extract
1 packet (or 1 tsp) erythritol or preferred keto sweetener
Pinch of sea salt (optional)
Instructions

Step by Step

1

Heat the coconut milk in a small saucepan over medium heat until just steaming, about 2 minutes; do not boil.

2

Whisk in the matcha powder until fully dissolved and frothy, using a bamboo whisk or small frother.

3

Stir in the heavy cream, vanilla extract, and erythritol; continue whisking until the mixture is smooth and glossy.

4

Remove from heat and immediately blend in the MCT oil; whisk vigorously for 30 seconds to emulsify.

5

Taste and adjust sweetness or add a pinch of sea salt if desired.

6

Pour into a mug, sprinkle with a tiny amount of extra matcha for garnish, and enjoy hot, or chill and serve over ice for a refreshing cold latte.