Moroccan Spiced Coconut Mocktail – A Keto Delight

Allergens

Nuts (Almond Milk)

Ingredients

• 1 cup unsweetened almond milk
• 1/2 cup canned coconut milk
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• A pinch of ground nutmeg
• 1 tablespoon erythritol or another keto
• friendly sweetener
• 2 cups ice cubes
• 1 tablespoon unsweetened shredded coconut, for garnish

Instructions

1. In a saucepan, combine the almond milk, coconut milk, cinnamon, ginger, cardamom, nutmeg, and sweetener over medium heat. Stir until well combined and heated through. Do not boil.
2. Remove from heat and let it cool for a few minutes.
3. Pour the mixture into a blender and blend on high until smooth and frothy.
4. Divide ice cubes evenly among two glasses.
5. Carefully pour the blended mixture over the ice, filling each glass to the brim.
6. Garnish with shredded coconut on top.

Chef’s Insight

The warm spices in this mocktail bring out the best of Moroccan flavors while staying true to keto principles.

Notes

This mocktail is not only keto-friendly but also dairy-free and gluten-free.