Blended Coffee Frappé
Thick, icy and creamy like a coffee-shop blended coffee, made with coffee ice cubes, cream and a pinch of xanthan gum so it doesn't separate. There's no sugar syrup, and it has about 3 g net carbs.
Nutrition per serving
1 large glass (about 16 fl oz)- Net carbs
- 3.3g
- Calories
- 238kcal
- Protein
- 2.4g
- Fat
- 23g
- Total carbs
- 22 g
- Fiber
- 0.5 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Mocha frappé: Cocoa blended in makes a chocolatey mocha frappé, with no syrup needed.
- Blend the cocoa and extra sweetener with the milk and cream for 5 seconds before adding the ice, so no dry cocoa sticks to the jar.
Vanilla crème (caffeine-free): No coffee at all: a frosty vanilla-cream blend that kids and non-coffee drinkers can enjoy.
- Blend with plain ice in place of the coffee cubes. Taste and add a little more sweetener if you like, since coffee was balancing the sweetness.
Dairy-free (coconut cream): Coconut cream replaces the heavy cream and blends just as thick and silky.
- Stir the coconut cream smooth before measuring. Top with whipped coconut cream if you like.
- Nice to have (optional)
- Also add
- Nice to have (optional)
-
¾ cup strong brewed coffeeleave out - Also add
- Nice to have (optional)
- Nice to have (optional)
Estimated cost $1.79 for 1 servings ($1.79 each) · how we estimate
Instructions
-
Pour the cooled coffee into an ice-cube tray and freeze until solid, at least 4 hours. Coffee ice keeps the drink strong instead of watering it down.
-
Put the almond milk, cream, sweetener, vanilla and xanthan gum in a blender, then add the coffee cubes and the regular ice.
-
Blend on high 45–60 seconds, until thick, smooth and slushy with no large chunks of ice.
-
Pour into a tall glass, top with whipped cream if you like and serve with a wide straw.
Tips for success
-
The pinch of xanthan gum keeps a coffee-shop blended drink thick and creamy instead of separating into ice and liquid. More than a pinch turns it slimy. - No coffee ice cubes? Use ½ cup chilled strong coffee (or 2 shots of cooled espresso) and 1½ cups ice. It's a little less intense but still good.
- Craving something hot instead? A butter coffee blends up just as frothy.
Nice to have, not needed
- Whipped cream on top makes it a coffee-shop treat — it is thick and creamy without it.
Storage & meal prep
- Best eaten fresh
Reheat: Drink right away.
Prep tip: Keep a tray of coffee ice cubes in the freezer, so a frappé is always 2 minutes away.
Drink right away. Blended drinks separate and melt within about 15 minutes.
Variations
3 variations, each with its own ingredients and macrosMocha frappé
FlavorCocoa blended in makes a chocolatey mocha frappé, with no syrup needed.
- + 2 tbsp unsweetened cocoa powder
- + ½ tbsp extra allulose
5.6 g net · 266 kcal · 4.6 g protein · 24 g fat · ≈$2.17 per serving (+2.3 g net carbs vs the original)
Vanilla crème (caffeine-free)
FlavorNo coffee at all: a frosty vanilla-cream blend that kids and non-coffee drinkers can enjoy.
- + ¼ cup extra almond milk
- + ½ tsp extra vanilla extract
- + 1 cup extra ice cubes
- no strong brewed coffee
4.2 g net · 251 kcal · 2.4 g protein · 23 g fat · ≈$1.96 per serving (+0.9 g net carbs vs the original)
Dairy-free (coconut cream)
DietCoconut cream replaces the heavy cream and blends just as thick and silky.
- heavy cream → coconut cream
4.3 g net · 232 kcal · 2.9 g protein · 22 g fat · ≈$1.67 per serving (+1 g net carbs vs the original)
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Pin this recipe to your keto board so it’s there when you plan next week.
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