Keto Salted Caramel Cream Cold Brew (A Starbucks Copycat!)

Ingredients

• 80 ml (⅓ cup)double cream
• 15 ml (1 tablespoon)liquid allulose (or sweetener of choice, to taste)
• 2.5 ml (½ teaspoon)caramel extract (if not using actual caramel)
• 2.5 ml (½ teaspoon)kosher salt
• 30 ml (2 tablespoons)keto salted caramel (15-minute recipe)
• 475 ml (2 cups)cold brew
• 15 ml (1 tablespoon)liquid allulose (optional)
• 10 ml (2 teaspoons)vanilla extract (optional)

Instructions

1. 1

   Taste as you go

   This drink is easy to adjust, so taste the cream as you make it and add sweetness to suit your preference.

2. 2

   Whisk the cream

   In a medium bowl, whisk the double cream, allulose and a good pinch of salt with a whisk or hand mixer until the cream just begins to thicken. Keep it pourable; do not whip it to soft or stiff peaks.

3. 3

   Add the caramel

   Whisk in the room-temperature caramel, taste to check the sweetness, then set the cream aside.

4. 4

   Sweeten the coffee

   If you like, stir the optional allulose and vanilla extract into the cold brew. The original Starbucks drink uses vanilla syrup, but you can leave these out if you prefer black coffee.

5. 5

   Pour and serve

   Pour the cold brew into a glass with ice, top it with the salted caramel cream and enjoy.

What is salted caramel cream cold brew?

Cold brew is coffee steeped in cold water, served chilled rather than brewed hot and cooled afterwards. This American-style café drink pairs it with a creamy, sweet topping inspired by Starbucks’ salted caramel version.

The homemade twist is a salted caramel cream that stays fluid enough to pour over the coffee. A little salt offsets the caramel’s sweetness, while the cold brew keeps the drink coffee-forward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 163 calories, 1g protein, 3g carbs, 15g fat.

The cold brew contributes most of the drink’s carbohydrates, while the cream and salted caramel account for most of its fat and energy. The recipe provides little protein; pair it with a protein-containing snack if you want a more substantial break.

Choosing the sweetener

Liquid allulose: the recipe uses it in the cream because it dissolves easily into a cold mixture. Start with the stated amount, then taste before adding more.

Optional additions: allulose and vanilla extract can also go into the cold brew. Leave them out for a less sweet, black-coffee base.

Keep the cream pourable

Whisking: stop as soon as the cream begins to thicken. The aim is a soft, pourable texture, not whipped cream.

Caramel: whisk in room-temperature caramel after thickening the cream. If it is cold and firm, it may be harder to combine smoothly.

Taste and adjust

Sweetness: taste the cream after adding the caramel, since the caramel contributes sweetness too. Small adjustments are easier than correcting an overly sweet topping.

Salt: begin with the recipe’s pinch in the cream and taste before adding more. Salt levels can vary between brands and types.

Build the drink

Ice first: pour the cold brew into a glass with ice before adding the cream. This keeps the coffee chilled as you assemble the drink.

Cream on top: pour the salted caramel mixture over the coffee. Stir it in for an even drink or leave it layered and swirl it through as you sip.

Serving ideas

This is a rich, coffee-based drink that works well on its own as a chilled afternoon pick-me-up. For a less sweet result, skip the optional vanilla and allulose in the cold brew.

A small glass of water alongside it is a simple way to balance the creamy sweetness without changing the drink itself.

Recipe notes & tips

• Use liquid allulose for a sweetener that mixes readily into the cream.
• Whisk by hand or use a hand mixer, stopping as soon as the cream starts to thicken.
• Taste the cream after mixing in the caramel before adjusting its sweetness.
• Use room-temperature caramel so it is easier to whisk into the cream.
• Add the optional vanilla and allulose to the cold brew only if you want a sweeter, vanilla-flavoured base.
• Give the chilled cream a light whisk before using it if it has settled.

Variations

• Skip the vanilla: leave out the optional vanilla extract for a more coffee-forward drink.
• Sweeten the base: stir the optional allulose into the cold brew if you like it sweeter.
• Use another sweetener: choose a preferred sweetener in place of the allulose and adjust it to taste.
• Add more caramel: increase the caramel in the cream for a stronger caramel flavour, tasting as you go.
• Serve without ice: pour the cold brew and cream into a chilled glass for a less diluted drink.

Common mistakes to avoid

• Overwhipping the cream: it can become too thick to pour, so stop as soon as it begins to thicken.
• Skipping the taste test: caramel sweetness varies, so taste the cream before adding more sweetener.
• Adding cold, firm caramel: room-temperature caramel is easier to whisk into the cream.
• Over-salting: salt levels vary, so start with the stated pinch and adjust only after tasting.
• Forgetting the ice: add ice to the glass before pouring in the cold brew, as directed.

How to store

The cream can be kept covered in the fridge for up to a day. Give it a light whisk before using if needed; assemble the drink with cold brew and ice just before serving.

Frequently asked questions