Keto Cappuccino, or just about any Keto coffee is a trendy subject among Ketonians. There are so many recipes and it’s quite easy to get confused. From Bulletproof coffee to one million versions of cream and butter infused coffees. Personally, I like it black and cold brewed. This would be the healthiest Keto coffee you can have! In Greece, coffee is considered as the thirteenth goddess. No country in the world has so many different preparation methods and names for coffee. It’s a cultural thing and people enjoy it literally everywhere and at any time. This is why coffee-to-go is so popular in Greece. Frappé, Freddo espresso, Freddo cappuccino… and all their sub-versions are on every corner and in every street in Athens…
How about Coffee in a cake?
You name it, Greeks have it. There are so many different cake recipes that include at least a small cup of Greek coffee. Some add it to Sokolatopita, others soak cookies to build up a Tiramisu-kind of cake.
Cappuccino, especially Freddo Cappuccino, could be the most popular coffee in Greece. That thing is more like a dessert, not just a cup (I mean a tall glass) of coffee! Of course, the original version is not quite Keto friendly, but with a few adaptations, my wife prepares it to fit her specific Keto macros (50g net carbs per day). Usually, she uses a small amount of full-fat goat milk and mixes it with some ice cubes. This creates a foamy texture to top her Freddo espresso. She says that in this way she doesn’t even need any sweetener. Let me remind you, goat milk could be the only dairy that can fit into Keto diet, of course in moderation!
The History of Cappuccino
The name Cappuccino is developed from an Italian word that applies not to coffee, but to an order of Catholic monks known as Capuchin friars. The typical colour of espresso coffee mixed with frothed milk simply resembles the colour of the Capuchin robe. Capuchin friars are members of the extended Franciscan order of monks. Their order was founded sometimes in the 16th century. They were notable for their missionary work among the poor, as well as their commitment to extreme simplicity, poverty, and spiritual purity.
Keto cappuccino inspiration
Keto Cappuccino muffins were a natural response to an idea to create a quick, yet delicious Keto treat. Hot cappuccino comes in a nice medium sized cup, so muffins or cupcakes will resemble this shape. For the rest of the experience, I will use only the finest Keto ingredients so that you can rest assured you’re not consuming too many carbs. Ketonisation is a fun process, in fact, I discovered that all Keto cakes taste as great ad their original carby versions. So, there’s no need to miss anything! Have a look at the great macros and enjoy this Keto cappuccino baking adventure.
Keto Cappuccino Muffins
- 3 large eggs free-range
- 2 tbsp stevia blend sweetener
- 120 g (1/2 Cup) melted butter grass-fed
- 120 ml (1/2 Cup) heavy cream organic
- 50 ml (1/4 Cup) Greek coffee strong
- 1 tbsp psyllium powder or chia flour
- 2 tbsp coconut flour
- 4 tbsp ground hazelnuts
- 1 tsp baking soda
- 2 tbsp lemon juice
- 1 pinch sea salt
- 1 tsp cinnamon
- Beat the eggs with stevia using an electric mixer and slowly add melted butter. Add salt and cinnamon.
- Using a whisk, Mix the heavy cream with coffee and add psyllium powder. Add this mixture to the eggs and butter and keep mixing.
- Add coconut flour, ground hazelnuts and continue mixing.
- At this point, mix baking soda with lemon juice, let it create foam and add it to the mixture. Mix for another 20 seconds.
- Preheat the oven to 160ºC (320ºF) Pour the batter into a tray with 6 medium muffin moulds. Bake for 15 minutes.
- When the muffins are ready, sprinkle them with finely ground coffee, cinnamon or powdered stevia.