About This Recipe
This iced pistachio rose keto latte brings café vibes home in five minutes. It’s silky, fragrant, and completely sugar-free thanks to keto-friendly sweetener, almond milk, and a pillowy pistachio cream. Expect a refreshing sip with just 3–4g net carbs per serving.
Serves: 1 • Prep: 5 minutes • Cook: 0 • Total: 5 minutes
Ingredients
- 2 shots espresso (or 1/3 cup very strong brewed coffee)
- 3/4 cup unsweetened almond milk
- 2–3 tablespoons heavy cream
- 1 tablespoon pistachio butter (or 1 tablespoon very finely ground pistachios)
- 1–2 teaspoons powdered erythritol/monk fruit sweetener, to taste
- 1/4–1/2 teaspoon rose water, to taste
- Pinch of fine salt
- Ice cubes
- Optional garnish: crushed pistachios and a few dried edible rose petals
Instructions
- Brew a double shot of espresso (or 1/3 cup very strong coffee) and let it cool slightly.
- In a small bowl, whisk heavy cream, pistachio butter, powdered sweetener, and rose water with a pinch of salt until slightly thick and pourable (about 10–20 seconds by hand).
- Fill a tall glass with ice and pour in the espresso.
- Add almond milk and stir to combine.
- Spoon or pour the pistachio-rose cream over the top and gently swirl to marble.
- Garnish with crushed pistachios and a few dried rose petals, if using. Stir before sipping.
Keto Focus
This latte stays low-carb by swapping regular milk for unsweetened almond milk and using a zero-sugar sweetener. Heavy cream adds satisfying fats, while portioned pistachios deliver flavor without spiking carbs. Each serving lands around 3–4g net carbs.
Nutrition Facts (per serving)
- Calories: 240
- Protein: 4g
- Fat: 22g
- Total Carbs: 5g
- Fiber: 1.5g
- Net Carbs: 3.5g
Tips & Variations
- Dairy-free option: use coconut cream in place of heavy cream.
- No pistachio butter? Blitz shelled pistachios with sweetener until very fine, then whisk into the cream.
- Adjust sweetness and rose intensity to taste—start small and build up.
- Hot version: skip the ice, steam or heat almond milk, and top with warmed pistachio cream.
- Flavor twist: add a drop of vanilla or almond extract for depth.
- Decaf-friendly: use decaf espresso for an evening treat.
- Make-ahead: whisk the pistachio cream up to 2 days in advance and refrigerate; whisk briefly before using.