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Keto Mexican Spiced Mocha

★★★★★★★★★★
4.6 stars, average of 76 ratings

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There’s nothing like a warm, comforting cup of Mexican Spiced Mocha to brighten your day, especially when it's low-carb, keto and sugar-free!

This rich and flavorful drink combines the boldness of coffee with warming spices like cinnamon and cayenne pepper, all while staying keto-friendly. Perfect for cozy mornings or rainy afternoons, it's an easy, satisfying treat you can whip up in just a few minutes.

Recipe Tips & Swaps

This Mexican Spiced Keto Mocha is super flexible, making it easy to adapt to your preferences or dietary needs. While coconut milk provides a creamy, dairy-free base with healthy fats, you can easily swap it out depending on what you have on hand or prefer.

Coconut milk alternatives

  • Almond, macadamia, or cashew milk: These work well as lighter alternatives to coconut milk. Each has a subtle flavor that blends nicely with the spices and coffee. Poppy Seed Milk can be used if you need to make this drink nut-free.
  • Dairy cream and water: If you prefer a creamier, richer texture, use dairy cream mixed with water. A good ratio is 1/4 cup of cream with 3/4 cup of water, but you can adjust it to suit your taste. This creates a rich consistency without overpowering the spices.

Sweetener options

  • Allulose is preferred for its easy dissolvability and smooth texture without the cooling effect.
  • Erythritol or stevia are also good low-carb choices. Start with a little and adjust to taste, especially if using liquid stevia.

Optional add-ins

  • Collagen powder: Stir in 1-2 tablespoons of collagen powder for an extra protein boost.
  • Coconut oil or MCT oil: Add 1 tablespoon for extra healthy fats and to make this mocha more filling.
  • Feel free to adjust the spice levels too! Add more cayenne for a little extra heat, or omit it altogether for a smoother, milder mocha.
  • Finally, this mocha can be topped with whipped cream or whipped coconut cream for a special touch!

Too hot? Make it iced!

Simply let the mocha cool down, pour it over ice, and blend for an iced version. You can also blend it with ice for a frosty, refreshing twist.

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Hands-on Overall

Serving size 1 cup

Allergy information for Keto Mexican Spiced Mocha

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian
Vegan

Nutritional values (per 1 cup)

Net carbs5.2 grams
Protein3.6 grams
Fat31.7 grams
Calories304 kcal
Calories from carbs 6%, protein 5%, fat 89%
Total carbs7.6 gramsFiber2.4 gramsSugars0.7 gramsSaturated fat27.4 gramsSodium20 mg(1% RDA)Magnesium85 mg(21% RDA)Potassium427 mg(21% EMR)

Ingredients (makes 2 servings)

Instructions

  1. Brew the coffee and keep it warm while you prepare the rest of the mocha. Keto Mexican Spiced Mocha
  2. In a small saucepan, heat the coconut milk (or your preferred milk substitute) over medium heat. Add the cacao powder, sweetener, cinnamon, vanilla, cardamom, and a small pinch of cayenne pepper. Stir everything together until well combined.
  3. Bring the mixture to a simmer, letting it cook for about a minute while stirring occasionally. Remove from heat once it’s heated through and smooth. Keto Mexican Spiced Mocha
  4. Pour in the hot coffee and add the coconut oil (or MCT oil). Whisk the mixture until the oil is fully incorporated and the mocha is frothy. Keto Mexican Spiced Mocha
  5. Serve hot, garnished with a dusting of cinnamon if you like. For an extra indulgent treat, top it off with whipped cream or whipped coconut cream. If you want a protein boost, stir in 1-2 tablespoons of collagen powder before serving. Keto Mexican Spiced Mocha

Mexican Spiced Mocha
Step by Step

★★★★★★★★★★
4.6 stars, average of 76 ratings
Mexican Spiced Mocha
This Mexican Spiced Keto Mocha blends bold coffee with warm spices like cinnamon and cayenne for a cozy, low-carb treat. Quick to make and easy to customize with different milk options, it's a perfect keto-friendly pick-me-up.
Hands on10m
Overall10m
Servings2
Calories304 kcal
Pin it

Ingredients

Instructions

  1. Brew the coffee and keep it warm while you prepare the rest of the mocha.
  2. In a small saucepan, heat the coconut milk (or your preferred milk substitute) over medium heat. Add the cacao powder, sweetener, cinnamon, vanilla, cardamom, and a small pinch of cayenne pepper. Stir everything together until well combined.
  3. Bring the mixture to a simmer, letting it cook for about a minute while stirring occasionally. Remove from heat once it’s heated through and smooth.
  4. Pour in the hot coffee and add the coconut oil (or MCT oil). Whisk the mixture until the oil is fully incorporated and the mocha is frothy.
  5. Serve hot, garnished with a dusting of cinnamon if you like. For an extra indulgent treat, top it off with whipped cream or whipped coconut cream. If you want a protein boost, stir in 1-2 tablespoons of collagen powder before serving.

Nutrition (per serving, 1 cup)

Calories304kcal
Net Carbs5.2g
Carbohydrates7.6g
Protein3.6g
Fat31.7g
Saturated Fat27.4g
Fiber2.4g
Sugar0.7g
Sodium20mg
Magnesium85mg
Potassium427mg

Detailed nutritional breakdown (per 1 cup)

Net carbsProteinFatCalories
Total per 1 cup
5.2 g3.6 g31.7 g304 kcal
Coconut milk (full-fat, unsweetened)
3.2 g2.3 g24.1 g223 kcal
Cocoa powder, raw (cacao)
1.1 g1.1 g0.7 g12 kcal
Erythritol (natural low-carb sweetener)
0.5 g0 g0 g2 kcal
Cinnamon, spices
0.2 g0 g0 g2 kcal
Vanilla powder, dried (from vanilla beans, vanilla pods)
0.1 g0 g0 g2 kcal
Cardamom powder, spices
0.1 g0 g0 g1 kcal
Pepper, cayenne, spices
0 g0 g0 g0 kcal
Coffee (prepared), liquid
0 g0.2 g0 g2 kcal
Coconut oil, extra virgin
0 g0 g6.7 g61 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (6)

I’ve made this recipe twice now, using a coconut milk/almond milk blend, as that’s all I have until I get to the store. I’m thrilled with flavor and can’t wait to try coconut milk for the recipe.
My question:  The spices or Erythritol don’t seem to melt completely, and there is a grainy texture. Do you have any suggestions? Perhaps I should try Swerve confection instead.

Hi Angie, the sweetener should melt when mixed with hot liquids but sometimes it takes time with liquids that are creamy. You could use powdered sweetener or stevia drops instead.
As for the spices, you will see them in the liquid unless you strain them (they can't fully dissolve). If you want to remove the bits, leave then in to infuse for about 10 minutes and then strain through a fine mesh sieve 😊

Hi Martina,
I've made the mocha for today's breakfast. It was delicious!
I have a question though. I was wondering about the measuremeants of the Erythritol and the MCT oil. All the other measurements seem to be for 2 servings, but those two are for one serving, as you always use 20 g of Erythritol and 1 tbsp MCT oil for your smoothie recipes (1 serving). Is it intentional?
I ended up adjusting the two ingredients for my taste.
Thank you for the great recipes and for your dedication!
Inna

Thank you Inna! Yes, it was intentional but I think you can use both to taste - I only used 2 tablespoons of Erythritol per 2 servings (I don't like my coffee sweet and I personally skip it altogether). You can use one more tablespoon of MCT oil, it will work just fine 😊

Would this work with almond or cashew milk, you think? While this looks amazing, I'm not a fan of coconut!

Yes of course! It won't be as creamy as coconut milk, and will contain less fat but it will still work.