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Ingredients5 m servings 196
Original recipe yields 1 servings (1 coffee)
- Crack egg into a blender. Add coconut oil and caramel syrup; pour in coffee. Blend on low speed for 30 seconds. Pour into a coffee cup and sprinkle salt over the froth.
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- Cook's Note:
- Substitute 1 teaspoon MCT oil for the coconut oil if preferred.
- Editor's Note:
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg.
Per Serving: 196 calories; 18 3.7 5.8 164 221 Full nutrition
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