Your New Favorite Morning Ritual
Say goodbye to boring breakfasts and hello to this incredibly rich and satisfying coffee shake! It’s the perfect way to kickstart your day with a boost of healthy fats and flavor, all in under 5 minutes. I’m a huge fan of using mushroom coffee in this recipe for its earthy taste and healing properties, without the caffeine jitters. But honestly, this shake is wonderfully versatile. Whether you use your favorite instant coffee, freshly ground beans, or even experiment with tea leaves, you’re in for a treat. It’s a creamy, dreamy, and energizing shake that will keep you full and focused for hours.
Ingredients
• MAKES: one 14-ounce / 415-ml servingPREP TIME: 5 minutes
• 1 cup / 240 ml full-fat coconut milk
• ½ cup / 120 ml water
• 4 ice cubes
• 2 tablespoons coconut oil, unflavored MCT oil powder, or ghee
• 1½ tablespoons cocoa powder
• 1½ teaspoons erythritol, or 2 drops liquid stevia
• ½ teaspoon instant coffee granules
Instructions
1. Place all the in a blender or food processor. Blend on high until the ice is broken up completely and the texture of the shake is smooth.
2. Transfer to a 14-ounce (415-ml) or larger glass. Best enjoyed immediately.
Nutritional Information
• Per serving, made with coconut oil
• Calories: 757
• Total Fat: 76 g
• Net Carbs: 9.6 g
• Protein: 6.1 g
• Fat: 91%
• Carbs: 6%
• Protein: 3%
Pro Tips
• & Variations
• Coffee & Tea Swaps: Don’t have instant coffee? Brew a strong shot of your favorite coffee or even use finely ground black tea or rooibos leaves for a unique twist.
• Make-Ahead Popsicles: Pour leftovers into ice pop molds and freeze for a delicious, ready-to-eat frozen treat later.
• Dietary Flexibility: Easily make this recipe dairy-free by avoiding ghee. For a low-FODMAP version, replace the coconut milk with almond, macadamia nut, or hemp milk.
• Extra Frosty Texture: For an ultra-thick and frosty shake, try freezing the coconut milk in an ice cube tray beforehand and using those cubes instead of regular ice.
FAQ
Q: Is this coffee shake keto-friendly
A: Yes, this shake is very keto-friendly. Based on the nutritional information provided, a single serving contains 76g of fat and only 9.6g of net carbs, making it an excellent high-fat, low-carb breakfast option.
Q: What can I use instead of instant coffee
A: If you don’t have instant coffee, you can use a strong shot of your favorite brewed coffee. The recipe also suggests trying finely ground black tea or rooibos leaves for a unique, non-coffee version.
Q: How can I make this shake dairy-free
A: To make this recipe completely dairy-free, simply use coconut oil or unflavored MCT oil powder instead of ghee.
Q: How do I get an extra frosty texture
A: For an ultra-thick and frosty shake, the pro tip is to freeze the coconut milk in an ice cube tray beforehand. Use these frozen cubes in the blender instead of the liquid coconut milk and regular ice cubes.
