Keto Iced Caramel Macchiato | Bulletproof Coffee Recipe

Ingredients

• Butter

  Salted

  ¼ cup or 57g

• Heavy whipping cream

  Fluid

  ¼ cup, fluid or 60g

• Ice cubes

  Frozen water

  4 cup or 948g

• Coffee

  Brewed, espresso, restaurant-prepared

  2 cup or 480g

• Almond milk

  Plain

  1 cup or 240g

• Sugar Free Classic Caramel Flavoring Syrup

  Torani

  120 ml or 400g

Directions

1. In a small saucepan, on medium heat together the salted butter and heavy whipping cream, stirring frequently.
2. Once the mixture comes to a boil, stir almost continuously until the creamer turns a pale yellow color, and thickens enough to coat the back of a spoon, about 4-5 minutes.
3. Slowly pour in the sugar-free Torani syrup, stirring well. Allow the mixture to cool slightly.
4. For Serving
5. Fill four glasses with ice. In the bottom of each glass, pour in 1/4 cup almond milk and 2 tablespoons creamer, and stir together.
6. Quickly pour in the espresso or strong coffee. Do not stir. Top with whipped cream and drizzle with the sugar-free Caramel sauce. Serve with the creamer and milk at the bottom, the coffee in the middle, and the whipped cream on top.
7. Recipe by: URVASHI PITRE (source: https://twosleevers.com/keto-iced-caramel-macchiato/)