A friend and I were messaging when she said that her daughter wanted ice cream and she wanted an iced coffee. Her son suggested a sugar-free coffee float. And that, my friends, is where the Keto Mocha Latte Float began. 

Within minutes, I was texting her a picture of version 1.0 within minutes. It was just my luck that I had been creating keto ice cream recipes and there was still some chocolate in the freezer. 

One slurp and it was genius! Really, the cold coffee is a great way to use up any leftover from your morning brew. The chocolate ice cream not only sweetened the espresso, but melted into a creamy dessert drink that I knew others would love as much as I did.

Ingredient Substitutions
You can use regular cold coffee, but I used espresso . If you prefer, you can also use instant coffee or instant espresso. The goal is to have 6 ounces of a coffee-like liquid. 

For the cream, feel free to use almond milk, coconut milk, or a high protein, low sugar milk product. 

For the keto ice cream, I used homemade chocolate ice cream. If you have my book, Keto Gatherings, use the ice cream recipe there. If you’re part of my Cooking Community, use one of the chocolate ice cream bases we’ve created during our ice cream parties. If none of that works, check out my Peppermint Mocha Ice Cream recipe shared over at Diet Doctor. Just omit the peppermint and the coffee (or not) for a plain chocolate ice cream. 

Before I finished the last slurp, I was determined to try it with vanilla ice cream, but never did. Nope! The mocha combo of chocolate and coffee has me swooning. I don’t yet have eyes for another flavor, but if YOU try a different flavor, let me know!