Last week I shared my recipe for keto & paleo condensed milk, and this week I’ll show you how to make Vietnamese iced coffee! It’s easy to make but requires a special technique and a Vietnamese coffee filter. Keto Vietnamese Iced Coffee!
Keto Vietnamese Iced Coffee – Nutritional Values
Macronutrient ratio: Calories from carbs (6%), protein (4%), fat (90%).
Total Carbs 1.7 grams
Fiber 0 grams
Net Carbs 1.7 grams
Protein 1.2 grams
Fat 10.7 grams
of which Saturated 9.5 grams
Calories 101 kcal
Magnesium 28 mg (7%)
Potassium 187 mg (9%)
- 1-2 tbsp ground coffee, ideally Vietnamese coffee – coarse grind is better as it doesn’t fall through the filter
- 2 tbsp Keto Condensed Milk or more to taste
- 2/3 – 1 cup boiling water
- ice cubes
Hands-on 5 minutes Overall 5 minutes
- Prepare the Keto Condensed Milk in advance. Pour a tablespoon of it in a glass. Unscrew the top part of your Vietnamese coffee filter. Add ground coffee and screw the top part back. Turn the filter once or twice to level the coffee grind and place on top of the glass. Do not make the same mistake I did. As I realised, it’s better to add the coffee before you put the filter on the glass to avoid the coffee grind falling through the filter into the glass.
- Pour 2 tablespoons of hot water inside and let the coffee swell up for 20-30 seconds. Then pour in the rest of the water (the best temperature is 85-90 °C/ 185-195 °F).
- Cover with the lid and let it drip for 4-5 minutes until all the water goes through. after it stops dripping, remove the filter and add ice.
- Pour in the remaining Keto Condensed Milk (a tablespoon or more to taste). Stir or drink without stirring.