Drink
Matcha coconut latte
Caffeine without the drop, and the coconut fat is what stops matcha tasting like a lawn.
2gnet carbs
20gfat
2gprotein
196kcal
Per serving5 minServes 1
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Ingredients
For the whole dish · serves 1
- Coconut milk5 fl oz
- Matcha powder0 oz
- MCT oil1 tsp
- Granulated erythritol¼ oz
- Hot waterabout 60 ml
Method
6 steps · 5 minutes
- Sift the matcha into a cup. It clumps in the pan and those clumps never whisk out — they just become green specks in the finished drink.
- Add the hot water, which should be around 175F rather than boiling. Boiling water scalds matcha bitter.
- Whisk hard in a zig-zag, not a circle, until the surface is uniformly foamy with no dark spots.
- Warm the coconut milk with the erythritol until steaming but not simmering.
- Blend the coconut milk with the MCT oil for 15 seconds, or the oil sits on top as a slick.
- Pour the coconut milk into the matcha and drink it straight away — it separates as it cools.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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