Keto Mexican Spiced Mocha

There’s nothing like a warm, comforting cup of Mexican Spiced Mocha to brighten your day, especially when it's low-carb, keto and sugar-free!

This rich and flavorful drink combines the boldness of coffee with warming spices like cinnamon and cayenne pepper, all while staying keto-friendly. Perfect for cozy mornings or rainy afternoons, it's an easy, satisfying treat you can whip up in just a few minutes.

Recipe Tips & Swaps

This Mexican Spiced Keto Mocha is super flexible, making it easy to adapt to your preferences or dietary needs. While coconut milk provides a creamy, dairy-free base with healthy fats, you can easily swap it out depending on what you have on hand or prefer.

Coconut milk alternatives:

• Almond, macadamia, or cashew milk: These work well as lighter alternatives to coconut milk. Each has a subtle flavor that blends nicely with the spices and coffee. Poppy Seed Milk can be used if you need to make this drink nut-free.
• Dairy cream and water: If you prefer a creamier, richer texture, use dairy cream mixed with water. A good ratio is ¹/₄ cup of cream with ³/₄ cup of water, but you can adjust it to suit your taste. This creates a rich consistency without overpowering the spices.

Sweetener options:

• Allulose is preferred for its easy dissolvability and smooth texture without the cooling effect.
• Erythritol or stevia are also good low-carb choices. Start with a little and adjust to taste, especially if using liquid stevia.

Optional add-ins:

• Collagen powder: Stir in 1-2 tablespoons of collagen powder for an extra protein boost.
• Coconut oil or MCT oil: Add 1 tablespoon for extra healthy fats and to make this mocha more filling.
• Feel free to adjust the spice levels too! Add more cayenne for a little extra heat, or omit it altogether for a smoother, milder mocha.
• Finally, this mocha can be topped with whipped cream or whipped coconut cream for a special touch!

Too hot? Make it iced!

Simply let the mocha cool down, pour it over ice, and blend for an iced version. You can also blend it with ice for a frosty, refreshing twist.

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Step-by-step

1. Brew the coffee and keep it warm while you prepare the rest of the mocha.

   

2. In a small saucepan, heat the coconut milk (or your preferred milk substitute) over medium heat. Add the cacao powder, sweetener, cinnamon, vanilla, cardamom, and a small pinch of cayenne pepper. Stir everything together until well combined.

3. Bring the mixture to a simmer, letting it cook for about a minute while stirring occasionally. Remove from heat once it’s heated through and smooth.

   

4. Pour in the hot coffee and add the coconut oil (or MCT oil). Whisk the mixture until the oil is fully incorporated and the mocha is frothy.

   

5. Serve hot, garnished with a dusting of cinnamon if you like. For an extra indulgent treat, top it off with whipped cream or whipped coconut cream. If you want a protein boost, stir in 1-2 tablespoons of collagen powder before serving.

   

Recipe

Keto Mexican Spiced Mocha

★★★★★4.6 (78 ratings)

This Mexican Spiced Keto Mocha blends bold coffee with warm spices like cinnamon and cayenne for a cozy ...

Hands on

10m

Overall

10m

Servings

2

5.2 g

Net carbs

3.6 g

Protein

31.7 g

Fat

304

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 2 servings

• 1 cup coconut milk (240 ml/ 8 fl oz)
• 2 tbsp raw cacao powder or unsweetened Dutch process cocoa powder (10 g/ 0.4 oz)
• 2 tbsp granulated low-carb sweetener (20 g/ 0.7 oz) or 5-7 drops liquid stevia
• ¹/₂ tsp cinnamon
• ¹/₄ tsp vanilla bean powder or 1 tsp unsweetened vanilla extract
• ¹/₄ tsp ground cardamom or nutmeg
• small pinch cayenne pepper
• 1 ¹/₂ cups prepared hot coffee (360 ml/ 12 fl oz)
• 1 tbsp coconut oil or MCT oil
• Optional: 1-2 tbsp collagen powder for extra protein
• Optional: whipped cream or whipped coconut cream on top

Instructions

1. Brew the coffee and keep it warm while you prepare the rest of the mocha.

2. In a small saucepan, heat the coconut milk (or your preferred milk substitute) over medium heat. Add the cacao powder, sweetener, cinnamon, vanilla, cardamom, and a small pinch of cayenne pepper. Stir everything together until well combined.

3. Bring the mixture to a simmer, letting it cook for about a minute while stirring occasionally. Remove from heat once it’s heated through and smooth.

4. Pour in the hot coffee and add the coconut oil (or MCT oil). Whisk the mixture until the oil is fully incorporated and the mocha is frothy.

5. Serve hot, garnished with a dusting of cinnamon if you like. For an extra indulgent treat, top it off with whipped cream or whipped coconut cream. If you want a protein boost, stir in 1-2 tablespoons of collagen powder before serving.

Nutrition per serving, 1 cup

Carbs 6%Protein 5%Fat 89% of calories

Net carbs

5.2 g

Total carbs

17.1 g

Fiber

2.4 g

Sugars

0.7 g

Protein

3.6 g

Fat

31.7 g

Saturated fat

27.4 g

Calories

304 kcal

Sodium

20 mg · 0.85% RDA

Magnesium

85 mg · 21.4% RDA

Potassium

427 mg · 21.3% EMR

Nutrition by ingredient

Per 1 cup	Net carbs	Protein	Fat	kcal
Coconut milk (full-fat, unsweetened)	3.2 g	2.3 g	24.1 g	223
Cocoa powder, raw (cacao)	1.1 g	1.1 g	0.7 g	12
Erythritol (natural low-carb sweetener)	0.5 g	0 g	0 g	2
Cinnamon, spices	0.2 g	0 g	0 g	2
Vanilla powder, dried (from vanilla beans, vanilla pods)	0.1 g	0 g	0 g	2
Cardamom powder, spices	0.1 g	0 g	0 g	1
Pepper, cayenne, spices	0 g	0 g	0 g	0
Coffee (prepared), liquid	0 g	0.2 g	0 g	2
Coconut oil, extra virgin	0 g	0 g	6.7 g	61
Total	5.2 g	3.6 g	31.7 g	304

Serving size 1 cup

• Gluten free
• Dairy free
• Egg free
• Nut free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan