If you’re looking for a way to transform your regular instant coffee into a keto coffee, check-out this simple recipe. I’m going to show you how you can easily add healthy fats in your diet and create an amazing drink in the same time. Excited? I know I am so let’s get started!
Adding full-fat cream to your “regular” coffee may sound strange to some of you, but you’ll be surprised how delicious (and creamy) your coffee will turn out. Once you try it, you’ll not go back to your regular coffee too soon.
Keto Instant Coffee Ingredients
- instant coffee of your choice: I used Julius Meinl 100% arabica (you can also use decaf coffee if you want to avoid caffeine).
- crème crue or crème fraîche: I used crème crue which is basically unpasteurized full-fat dairy cream made in France (see next section for details). You can also use crème fraîche, which is actually a bit more fermented and has a slightly different taste but all-in-all it’s great as well. We’ll discuss both of them in the section below.
- pinch of cinnamon: Adds a subtle wonderful taste to any drink (vanilla powder can also be an option).
- coconut sugar (optional): Use it if you want yo add a bit of sweetness to your coffee. Personally, I never add sugar to my coffee or tea, but this doesn’t mean it’s not healthy … I simply like my coffee “black” as they say.
- hot water: You can’t make coffee without water, right?
Crème Crue vs Crème Fraîche
Both crème fraîche or crème crue are obtained after separating the cream from milk, either through a natural separation process or by using a high speed centrifuge. The difference between crème fraîche and crème crue comes from the way the creams have been matured, with or without bacterial ferments.
There are several distinctions between crème fraîche from your local department store, original crème fraîche from Normandie and crème crue. Let’s explore these differences below:
Crème Fraîche (Regular) – Pasteurized, thick, ripened cream to which bacteria cultures have been added. This kind of cream is prepared from pasteurized milk using a bacterial culture. It’s the most common type that you’ll be able to buy outside France. Its quality depends on the quality of the milk used and the bacterial cultures added to facilitate the fermentation process.
Crème Fraîche du Normandie – Unpasteurized cream prepared using milk that comes from the French region of Normandie. It’s unpasteurized, ripened for about a week, thick cream to which bacteria cultures have been added. The special taste of this product comes from the fact that cows eat the rich special grass that grows in the Normandie region.
Crème Crue (Crème Crue Fermière) – Unpasteurized cream to which no bacteria cultures have been added. Because this cream has been naturally fermented for about 2 days, its flavor is slightly different compared to crème fraîche.
I hope that now you understand a bit more about the way these traditional creams are produced. Besides being perfect for desserts or for making delicious keto coffee, these creams are traditionally used in different recipes for sauces, soups or other kinds pf meals. They’re rich in healthy fats, enzymes and probiotics, and consuming them supports your gut health and the immune system in general.
How do you prepare you keto coffee? Have you tried adding raw cream, like in this recipe? Share below.
Best Keto Instant Coffee
- 1 sachet instant coffee (I used Julius Meinl 100% arabica)
- 2 tsp crème crue (or crème fraîche)
- pinch of cinnamon
- 1 tsp coconut sugar (optional)
- hot water
- Pour content of one sachet into a cup. Add coconut sugar on top.
- Add freshly boiled water on top and stir for a few seconds.
- Add 2 tsp of crème crue (or crème fraîche) on top and stir again, until the cream has been incorporated into the hot coffee.
- Done! Enjoy a great cup of keto instant coffee.