Keto Mocha
Published August 4, 2019 • Updated March 11, 2026
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I make this keto mocha almost every morning, and it's the reason I stopped ordering Starbucks. Strong coffee, cocoa powder, MCT oil, and heavy cream blended until frothy, with a richness that beats any drive-through version I've had.
I started making this when I realized my Starbucks order was costing me over 40 grams of carbs before 10am. The fix turned out to be simpler than I expected: strong coffee, cocoa powder, heavy cream, and MCT oil, blended until frothy. It tastes richer than what I used to order, and I’ve been making it almost daily since.
The MCT oil is what separates this from regular chocolate coffee. It emulsifies into the hot liquid and creates a creamy, almost latte-like body without any milk. I usually have this around 9am and I’m good until 1 or 2 in the afternoon, which is the whole reason I started adding MCT to my coffee in the first place. If you’ve tried my keto bulletproof coffee, think of this as the chocolate version.
For sweetener, I use Lakanto liquid monkfruit drops specifically. 4 to 5 drops is the sweet spot, and I’ve landed there after testing other brands that overshoot. One thing I’ve noticed is that the monkfruit intensifies slightly as the drink cools, so if you start at 6 drops it tips too sweet by the time you’re halfway through. Start with 4 and adjust from there.
If you want to switch things up, try swapping the MCT oil for butter. A reader named Beth used Kerrygold and got a thick, almost mousse-like top. That makes sense because higher butterfat emulsifies differently than MCT oil, giving you a denser foam. Both work, just different textures. For something colder, pour the blended mix over a full glass of ice for a low carb iced version that holds up well. I also love rotating between this and my keto white mocha or peppermint white mocha depending on my mood.
The blender matters more than you’d think. A regular countertop blender gets the best froth, but a handheld milk frother works in a pinch (I wouldn’t just stir with a spoon because the oil needs that agitation to emulsify properly). You’ll know it’s ready when the surface looks creamy and opaque, not oily.
Two tablespoons of cocoa powder gives this real chocolate depth, not a watered-down hint. I keep coming back to it because it satisfies the same craving as a coffee shop drink without any of the sugar. If you’re into coffee drinks, my keto frappuccino, mocha dalgona coffee, and dalgona coffee are all in regular rotation at my house.
How to Make This Sugar Free Mocha
I blend everything on high for about 15 seconds. That’s enough to fully emulsify the MCT oil and get a layer of foam on top. If you don’t have a blender, a handheld milk frother works, just give it an extra 30 seconds of frothing to get the same texture. You’ll know it’s done when the color goes from dark brown to a lighter, creamy tan.
For an iced version, I blend as usual and pour over a full glass of ice. I use strong coffee or a double shot of espresso when I’m going iced so the ice doesn’t water it down. If you love cold chocolate drinks, my frozen hot chocolate uses a similar blending approach.
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Ingredients
8 ounces of fresh brewed coffee or espresso -
¼ cup heavy cream or nut milk
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2 tablespoons cocoa powder
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1 tablespoon MCT oil or coconut oil
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4 to 5 drops liquid Lakanto monkfruit sweetener
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splash of vanilla
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use granulated monkfruit instead of liquid drops?
I've done it both ways. Granulated works if you dissolve it into the hot coffee before blending. I use about half a teaspoon of Lakanto granulated in place of the liquid drops. The liquid is more precise for dialing in sweetness, but granulated gets the job done. A reader named Shawn asked about this and I told him the same thing: as long as the hot liquid dissolves the granules, you're fine.
How many drops of sweetener should I use?
I land on 4 to 5 drops of Lakanto liquid monkfruit almost every time. I've noticed that monkfruit intensifies slightly as the drink cools, so 6 drops can tip too sweet by the time you're halfway through your cup. My advice is to start with 4, take a sip after blending, and add one more if you want it sweeter. I tested other liquid sweetener brands and they tend to overshoot compared to Lakanto.
How do I make this into an iced mocha?
I blend everything hot first, then pour it over a full glass of ice. The key is using stronger coffee or a double espresso shot so the ice doesn't water it down. The MCT oil stays emulsified even over ice, which surprised me the first time I tried it. It's a solid low carb iced coffee option when it's too warm for a hot mug.
Can I use butter instead of MCT oil?
I've tested both and they just give you different textures. Butter (especially something high-fat like Kerrygold) creates a thicker, almost mousse-like foam on top because the butterfat emulsifies differently than MCT oil. MCT gives you a lighter, cleaner froth. I go back and forth depending on my mood. Either one works, just blend long enough to fully incorporate it.
Is this the same as bulletproof coffee?
Similar idea, different drink. My keto bulletproof coffee is just coffee, MCT oil, and butter. This adds cocoa powder and heavy cream, which turns it into something that actually tastes like a coffeehouse mocha. I make both regularly but this one wins when I'm craving chocolate, which is most days.
Can I add collagen peptides to this?
I throw in a scoop of unflavored collagen peptides sometimes, especially if I'm skipping breakfast. It dissolves completely in the blender and doesn't change the flavor at all. I use about 10-12 grams per cup. Just add it with everything else before blending.
How can I store leftover mocha?
I keep leftovers in a mason jar in the fridge for up to 2 days. The oil separates when it sits, so I give it a hard shake or re-blend it before reheating. I usually microwave it for about a minute and then hit it with the frother again to get the foam back. Tastes almost as good as fresh.
If you want the full coffeehouse experience, top your coffee with a dollop of sugar free whipped cream and a drizzle of chocolate syrup. 
MCT stands for medium chain triglycerides – fatty acids with about 8-10 carbons in length. Your body uses them almost immediately as fuel since there’s not much digestion involved. That’s why they’re a staple in low carb and keto eating.
Are you more of an iced coffee person? Sometimes I am too, especially when it’s hot outside. This mocha can easily be turned into an iced version – just mix as instructed, then pour over ice.
To mix up your mocha, you can use a blender or a handheld frother. I prefer a blender because it makes the coffee frothier. A frother is more convenient when you’re on the go or don’t have a blender.
I put off making this for two months because I was convinced MCT oil in coffee was going to be slick and weird. It sat in my pantry after I bought it for something else, and I kept scrolling past this recipe. Finally made it on a Tuesday morning when I was out of patience and other options. The second I blended it all together and the cream went frothy with the cocoa, I got it. There's this richness I can't explain, something about the fat in the oil and cream together that makes it feel substantial in a way regular coffee just doesn't. I've made it every morning since and I'm almost out of cocoa powder already. Took me long enough.
Brought this to book club last week and my friend Sarah, who orders a Starbucks mocha literally every single morning, asked me three times what I put in it. The MCT oil does something to the texture that makes it freakishly close to the real thing. Giving it 4 stars only because I'm still dialing in the sweetener drops.
Ha. If Sarah asks three times, you've officially cracked it. The sweetener thing - I use Lakanto specifically because other formulas overshoot. Might be worth trying a different bottle if yours keeps running sweet or flat.
I swapped the MCT oil for Kerrygold butter (it's what I had) and the creaminess jumped up about three levels. Threw in an extra half tablespoon of cocoa because I like it dark, blended it longer than needed, and it came out thick and almost mousse-like at the top. Snow day this morning and I've already made this twice.
Kerrygold works better than people expect in this. Higher butterfat emulsifies differently than MCT, which is probably what gave you that mousse top. Two on a snow day sounds exactly right.
I'll be honest, I was convinced this was going to taste like sad coffee with oil floating on top. MCT oil in coffee is something I had tried before and it just coated my mouth in a weird way (bulletproof coffee phase, we don't talk about it). But I had been craving a mocha for weeks and didn't want to deal with modifying an order at Starbucks, so I finally made this. The cocoa powder and heavy cream combination actually works, it rounds out the coffee bitterness in a way that feels genuinely rich, not like you're compensating for something. My old Starbucks skinny mocha is kind of ruined for me now because this is thicker and the flavor is cleaner, no weird artificial syrup aftertaste. Four stars only because I'm still dialing in the monkfruit drops (used six and it tipped just slightly sweet for me), but I'll be making this every cold morning until the weather turns.
Five drops is usually where I land, sometimes four if I want it on the less sweet side. The monkfruit intensifies as it cools a little, so six is an easy overshoot. Try four next time and adjust from there.
been making this 2-3x a week since finding it. the mct oil keeps me full way longer than regular coffee
The MCT oil makes a huge difference for staying full. I usually have this around 9am and I'm good until 1 or 2.
This sounds so good. I’d love to make it. I only have the Lakanto granulated sugar not the liquid. Is there a way I can make this work?
It should be fine also long as the sweetener dissolves...which I think it should in the hot liquid.