Dairy-free keto latte

Dairy-free keto latte

Latte? Yes, please! This dairy-free delight is the perfect on-the-go breakfast. 5 minutes to mix it up and you’re done. Presto! It’s keto magic!

Dairy-free keto latte

Latte? Yes, please! This dairy-free delight is the perfect on-the-go breakfast. 5 minutes to mix it up and you’re done. Presto! It’s keto magic!
USMetric
2 servingservings

Ingredients

  • 2 2 eggeggs
  • 2 tbsp 2 tbsp coconut oil
  • 1½ cups 350 ml boiling water
  • 1 pinch 1 pinch vanilla extract
  • 1 tsp 1 tsp pumpkin pie spice or ground ginger

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Blend all ingredients in a blender. Drink immediately.

Tip!

If you’re craving hot chocolate, or just want a plain latte, replace the spices with 1 tablespoon of cocoa or instant coffee. Voila!

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79 comments

  1. gencay
    I need to know how much calories one serving has.. Anyone thoughts?
    Reply: #54
  2. Sam
    Jane, and any others lactose intolerant, I am allergic to dairy products (except Cheddar cheese - go figure!) and cook only with coconut oil or ghee (drawn butter). The casein is removed from ghee, so it works beautifully for cooking my eggs (and ghee doesn't burn like regular butter) and for using in my coffee instead of cream or putting in smoothies. A good ghee from grass-fed cows, like Purity Farms, is worth its weight in gold to me.
  3. Sam
    Works great made with coffee. I only use organic coffee as regular coffee has so many pesticides, etc. used in its growing, and added a little stevia to it. I used a teaspoon of cinnamon and only a pinch of nutmeg - it was really yummy! Oh, and I used a teaspoon of vanilla extract as I really like vanilla. What good would a pinch do? Maybe it was talking about the powder, which I find to be too expensive.
  4. Peter Biörck Team Diet Doctor
    Hi Gencay!

    We don't promote calorie counting so we don't have those values in our recipes.

    But I give you an indication with the values below ;-)

    1 Tablespoon of coconut oil is around 120 kcal
    1 egg is approx. 150 kcal

  5. 1 comment removed
  6. Debra
    My husband is allergic to all eggs,chicken, duck .Whites and well as the yolks. Would anyone have some breakfast suggestions? I am having a hard time wrapping my brain around this news as to what to make for him.He has 40lbs to loose.
    Thank You,
    Debra
    Reply: #62
  7. Maggie
    My blender and my food processor are both made of plastic, so no boiling water can be used. I DO have a hand egg beater. I'll let you know how it works.
  8. Elena
    They will be cooked in hot boiling water by the time you can drink it! so yes.
  9. sophie
    It tasted really eggy and I couldn't stomach it :( where did I go wrong?
  10. Adrian
    This is a delicious, quick breakfast! The raw egg needs to be beaten first, then add coconut oil and spices.

    I don't use a blender, so I make this in a low, wide-mouthed jar using an old-fashioned rotary egg beater (works a little better than just a whisk, but that works, too--immersion blender splatters too much for this).

    sophie, I always go for the cocoa powder, and I think the trick is to get a good-quality one like Dagoba if you can (Hershey's or that kind of thing will not dissolve enough and might be why it tastes too eggy).

    Beat the egg, add the cocoa powder, coconut oil or cream, and boiling water, then beat and you also get a lovely foam on the top.

  11. Adrian
    Also, using boiling water and drinking immediately should be just fine for most people who tolerate eggs. I like this way better than Bullet-Proof coffee in the morning! :D
  12. Yvonne
    Debra,
    I, too am allergic to eggs, and in addition, I am allergic to bovine (beef), shellfish (allergy to protein binder of iodine), and porcine (pork) proteins. I am finding that a low carb, essentially vegan diet that is varied--as suggested to avoid immune system reactions--is almost impossible. What I do eat for breakfast is vegan protein powder (low carb) in the mornings with ingredients such as greens, avocado for fat (or coconut oil), and frozen berries with milk alternative such as organic soy milk. While sipping it, I make delicious scrambled eggs for my family :-( When I need to vary my diet, most of the time I just don't eat thinking nothing is better than something that will cause an allergic reaction. Sometimes, I eat something I am allergic to and then deal with the inflammation that results from eating it. I am losing only a half pound per week. Sigh :-/
    Reply: #65
  13. Sandy
    I tryed it but it's not good.
  14. Tonya
    Hi,

    I have a heart condition that does not allow me to properly digest coconut oil. The last time I used it when dieting and exercising I went into cardiac arrest. What alternative oil would you suggest I use as a substitute in the recipes that call for coconut oil?

    Reply: #66
  15. Diana
    OMG! Somebody like me! I am allergic to all those things. I can barely tolerate eggs. I am dairy intolerant, and grain intolerant. I also react to nightshades, tomatoes and potatoes and coconut. I'm getting allergic to now almonds.. Not sure of that because I get a runny nose when I drink almond milk or its the carrageenen in it. I don't know what to eat anymore. :( Even some fish upsets my stomach. I'm down to vegetables, eggs and fish.
  16. Diana
    I am allergic to coconut too. I can't use the oil. Can you use butter?
  17. 1 comment removed
  18. Tania
    Why is bulletproof coffee not in the 2 week challenge? I’m on day 3 and would like to try it but I don’t want to via off the plan
  19. Olivia A
    I have a very hard time tolerating eggs in the morning, which is why i am looking for different breakfasts other than the egg ones that are most recommended. Is this going to be too eggy for me?
  20. Liz
    Guys, this is where you rate the recipe. It’s NOT where you tell us everything you are allergic to. I’m reading this to find out what people thought that actually made it and drank it. I have empathy for you but this isn’t the place. Dietdoctor does a really good job of trying to provide something for just about everyone. I’m sure they don’t have the time to go through each of your comments to find out what you can and can’t eat.
  21. Katelynn
    As an acupuncturist and herbalist with a fair amount of nutrition knowledge, it is my understanding that raw egg whites deplete the body of B vitamins pretty strongly, so I would steer clear of consuming them, especially on a regular basis (but raw egg yolks are fine/great to consume without any adverse effects as far as I know!).
  22. Shirley
    Can anyone tell me what a "pinch" of vanilla is?
    Reply: #74
  23. paul
    I did a quick google search on egg whites and how they affect vitamin b absorption. Apparently not all vitamin b's are effected, only biotin, and you have to consume A LOT of egg whites. If you only eat egg whites in the morning, it shouldn't effect your absorption with your other meals. Do your own research.
  24. mtbchick
    1/8th of a tsp
  25. Angel
    This is delicious and so easy to modify - sometimes I make with coffee, sometimes I add cocoa, too. A blender is a must!!
  26. Beth
    Doesn’t the boiling water cook the eggs, when you add it? Or is that the idea?
  27. Lu
    Why does this say dairy free when the recipe calls for eggs
    Reply: #78
  28. Peter Biörck Team Diet Doctor
    Hi Lu!

    Eggs are nor a dairy product.

    Why does this say dairy free when the recipe calls for eggs

  29. Diedre
    This has become my go-to breakfast most mornings. I have changed the recipe quite a bit though, so I thought I'd share. I don't have any problems consuming dairy and I haven't really gotten on the coconut oil bandwagon yet, so I've adapted this to fit what I regularly have in my fridge/pantry. I have also found that (as with most eggy things) this recipe really needs some salt to bring out the flavors so don't skimp on that.

    Ingredients:
    1 egg
    1 cup water
    1 TBS butter
    pinch of salt
    sweetener/flavorings of choice***
    heavy cream to taste

    Put the water, butter, and salt in the microwave and bring to a boil. Crack the egg into the blender, then (while the blender is running) pour the boiling water in.
    Add sweetener/flavorings and cream and blend again until well mixed.

    ***Some flavor combos I like:
    - Hazelnut Hot Cocoa: 1 TBS cocoa, vanilla and hazelnut sugar-free Toriani syrups
    - Eggnog: nutmeg, vanilla and caramel sugar-free Toriani syrups
    - Pumpkin Spice: 1 tsp pumpkin pie spice, vanilla sugar-free Toriani syrup OR vanilla extract and sweetener of choice

  30. Lori
    Thank you! I brew coffee first. I mix eggs and spices(allspice, nutmeg and pure vanilla extract liquid in my Nurtibullet blender first then adding coffee and coconut oil to mix. I added a little bit of cinnoman on the top. Yummy!
  31. 1 comment removed
  32. Michelle
    Was very dubious about this recipe - But wanted something quick and light so gave it a try - it was good!! It didn’t taste eggy at all after adding the vanilla and spices - will def add coffee to the boiling water next time.
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