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If you’re looking for a way to transform your regular instant coffee into a delicious keto coffee, check-out this simple recipe.

I want to share with you a simple way to boost your intake of healthy fats, while enjoying a delicious drink in the same time. Excited? I know I am so let us get started!

Adding full-fat sour cream (my secret ingredient!) to your regular coffee may sound strange to some of you, but you’ll be surprised of 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 sour 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 to it. We’ll discuss both of them in detail in the next section.
pinch of cinnamon: Adds a subtle special flavor to any drink (vanilla powder can also be an option here).
coconut sugar (optional): Use it if you want yo add a bit of sweetness to your coffee. Personally, I never add any kind pf sweetener to 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?

How to make the best instant keto coffee

Pour content of one sachet into a cup. Add cinnamon and optional coconut sugar.
Add a pinch of water and use a teaspoon to mix the ingredients together, forming a thick coffee paste.
Pour freshly boiled water and stir for a few seconds to dissolve the coffee paste into the hot water.
Add a bit of crème crue (or crème fraîche) and incorporate into the hot coffee.
Your keto instant coffee is ready now!

Crème Crue vs Crème Fraîche

Both crème fraîche and 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 in desserts or for making delicious keto coffee, these creams have always been used in different recipes for sauces, soups or other kinds pf meals.

Traditional sour creams are 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 sour cream to it? Share below.

Mug with Keto Instant Coffee and creme crue on a wooden board

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