In your high speed blender, combine the coffee, coconut milk, cashews, cacao powder, monk fruit and collagen peptides. Blend on high speed for 60-90 seconds until slightly frothy and the cashews are completely pureed.
I prefer cold brew coffee because it has a smoother taste and it's so convenient since it's always ready in the fridge. Hot brewed coffee works too!I make this with decaf coffee since I'm so sensitive to caffeine. Obviously works with caffeinated coffee too!I prefer coconut milk. You could use Nutpods, heavy cream if you're ok with dairy, or use my homemade coffee creamer and skip adding in the cashews to this mocha since the coffee creamer already has cashews in it!If you have a high speed blender like a Vitamix, you don't need to soak the cashews. If you don't have a high speed blender, you'll want to soak the cashews overnight.You can also use unsweetened cocoa powder in place of cacao powder.Monkfruit is my favorite keto friendly sweetener. Feel free to use whatever sweetener you prefer to taste.The collagen peptides are optional, but I love it for better hair, skin, nail and gut health, and to add more protein to my coffee to make it more filling and tide me over to dinner.
Calories: 258 | Total Carbs: 8g | Protein: 15.2g | Fat: 20.8g | Fiber: 1.8g | Net Carbs: 6g