Description
Move over PSL, this low carb Mexican coffee is my new favorite sugar free morning bevvy, and it’s the one thing that might get me through the winter! Keto and Atkins friendly!
Ingredients
Scale
- 2.5 cups water
- 1/2 cinnamon stick
- 2 whole cloves
- pinch of salt
- 1 Tbsp unsweetened cocoa powder (my favorite)
- 3 Tbsp espresso ground coffee (or 1/4 cup regular coffee)
- 1/4 tsp vanilla extract
- 1 Tbsp erythritol sweetener (my favorite)
- 2 Tbsp Torani Sugar Free Brown Sugar and Cinnamon Syrup
Instructions
- Combine the water, cinnamon, cloves, salt, cocoa powder, and ground coffee in a small saucepan. Bring to a boil and then simmer for five minutes. Remove from the heat and add the vanilla extract, sweetener, and flavored syrup. Stir and then let steep undisturbed for five minutes. Carefully ladle or pour off the coffee into 2 mugs, leaving the grounds undisturbed at the bottom of the pan. Alternatively you could pour it through a coffee filter, but it’s really not necessary if you’re careful when pouring. Test and adjust for sweetness and add the creamer of your choice.
Notes
Approx. nutrition info per serving: 11 calories, 0g fat, 1g net carbs, 0g protein
- Category: Low Carb Coffee
- Cuisine: Mexican
