Iced Coffee Cake Frappuccino (Weight Loss Edition)
Iced Coffee Cake Frappuccino (Weight Loss Edition)
Ingredients
For the Coffee Base
- 2 cups strong brewed coffee, chilled
- 1 cup unsweetened almond milk
- 3 cups ice cubes
- 1/4 cup sugar-free vanilla syrup, or to taste
- 1/4 teaspoon xanthan gum, optional, for thickness
For the 'Cake' Crumb Topping
- 1/4 cup almond flour
- 2 tablespoons oat fiber
- 2 tablespoons erythritol or monk fruit sweetener
- 1/2 teaspoon cinnamon
- 1 tablespoon unsweetened applesauce
For the Whipped Topping (Optional)
- 1/2 cup light whipped topping, sugar-free
Instructions
- 1
Prepare the 'Cake' Crumb Topping: In a small bowl, combine the almond flour, oat fiber, erythritol (or monk fruit sweetener), and cinnamon. Mix well. Add the unsweetened applesauce and mix until crumbly. If the mixture is too dry, add 1/2 teaspoon more applesauce at a time until it forms a crumbly texture. Spread the crumbs on a small plate and place in the freezer for at least 2 hours to firm up. This step is crucial for a good crumb texture.
⏱️ 5 min
- 2
Prepare the Coffee Base: In a high-speed blender, combine the chilled strong brewed coffee, unsweetened almond milk, ice cubes, sugar-free vanilla syrup, and xanthan gum (if using). Blend on high until completely smooth and frothy, about 1-2 minutes. If the mixture is too thick, add a splash more almond milk; if too thin, add a few more ice cubes.
⏱️ 5 min
- 3
Assemble the Frappuccinos: Divide the blended coffee mixture evenly among 4 tall glasses.
⏱️ 2 min
- 4
Add Topping: If using, top each serving with a dollop of sugar-free light whipped topping. Carefully spoon the frozen 'cake' crumbs over the whipped topping or directly onto the blended coffee if not using whipped topping.
⏱️ 3 min
- 5
Serve immediately and enjoy your guilt-free Iced Coffee Cake Frappuccino!
Kitchen Tools
Nutrition Facts (per serving)
Iced Coffee Cake Frappuccino (Weight Loss Edition)
Ingredients
For the Coffee Base
- 2 cups strong brewed coffee, chilled
- 1 cup unsweetened almond milk
- 3 cups ice cubes
- 1/4 cup sugar-free vanilla syrup, or to taste
- 1/4 teaspoon xanthan gum, optional, for thickness
For the 'Cake' Crumb Topping
- 1/4 cup almond flour
- 2 tablespoons oat fiber
- 2 tablespoons erythritol or monk fruit sweetener
- 1/2 teaspoon cinnamon
- 1 tablespoon unsweetened applesauce
For the Whipped Topping (Optional)
- 1/2 cup light whipped topping, sugar-free
Instructions
- 1
Prepare the 'Cake' Crumb Topping: In a small bowl, combine the almond flour, oat fiber, erythritol (or monk fruit sweetener), and cinnamon. Mix well. Add the unsweetened applesauce and mix until crumbly. If the mixture is too dry, add 1/2 teaspoon more applesauce at a time until it forms a crumbly texture. Spread the crumbs on a small plate and place in the freezer for at least 2 hours to firm up. This step is crucial for a good crumb texture.
⏱️ 5 min - 2
Prepare the Coffee Base: In a high-speed blender, combine the chilled strong brewed coffee, unsweetened almond milk, ice cubes, sugar-free vanilla syrup, and xanthan gum (if using). Blend on high until completely smooth and frothy, about 1-2 minutes. If the mixture is too thick, add a splash more almond milk; if too thin, add a few more ice cubes.
⏱️ 5 min - 3
Assemble the Frappuccinos: Divide the blended coffee mixture evenly among 4 tall glasses.
⏱️ 2 min - 4
Add Topping: If using, top each serving with a dollop of sugar-free light whipped topping. Carefully spoon the frozen 'cake' crumbs over the whipped topping or directly onto the blended coffee if not using whipped topping.
⏱️ 3 min - 5
Serve immediately and enjoy your guilt-free Iced Coffee Cake Frappuccino!