Coffee as a drink not a meal
Naboo325
Posts: 29 Member
Hi there,
I'm new, just wrapped up week 1, and my hardest thing I'm finding is coffee. I'm not looking to do bulletproof coffee and have it as a meal. What I've been doing is adding heavy cream and stevia, and it's bad, and usually i've gotten pretty used to Stevia. If I accommodate and use 18% cream it's better, but that's even higher in carbs.
What do some of you folks do? I need my coffee in the morning and it's been so blah this week.
Thoughts....
I'm new, just wrapped up week 1, and my hardest thing I'm finding is coffee. I'm not looking to do bulletproof coffee and have it as a meal. What I've been doing is adding heavy cream and stevia, and it's bad, and usually i've gotten pretty used to Stevia. If I accommodate and use 18% cream it's better, but that's even higher in carbs.
What do some of you folks do? I need my coffee in the morning and it's been so blah this week.
Thoughts....
3
Replies
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I have my coffee black. I can only do it with mild roast filtered coffee. It has taken me time to get to this point. But this way it doesn't count2
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I'm guessing you are keto?
When I did keto, I used H&H in flavored coffee and used liquid sucralose (Splenda but liquid with zero carbs for real, unlike the lying label of the powdered Splenda.) Or plain coffee, H&H, and Torani flavored syrup. The difference in carbs betwee HWC and H&H wasn't high enough for me to worry over. The carbs were worth it to me, cuz...um...must have coffee.4 -
I cut out sugar from my coffee long before I went low-carb...but I have to have cream. Coffee is a creamy drink to me, so I don't have any desire to go black! I add a small splash of hwc or half & half. The 1g carbs is worth the creamy factor.5
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I just drink coffee with HWC or light cream or H&H. Whatever I have on hand. I don't particularly like sweetened coffee. Unless it's a totally not low carb friendly white chocolate mocha or something. :P0
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You may find after a bit that your taste buds adjust. I notice now that coffee with HWC tastes sweeter than coffee with half and half. Those are my go-to ways to drink coffee and I used to be a cream+sugar coffee drinker.
When I'm having coffee with half and half and coconut oil I add a splash of torani SF syrup and a pinch of salt. Salt is supposed to help with bitterness.1 -
You could go black. Make your coffee slightly weaker if you need to.
Salt does add a nice flavour.
Under sweeten with stevia. I use a big travel mug and then I use 3 drops, or up to 6 if I want it very sweet.
Flavoured stevia is nice when skipping fats in coffee.
I sometimes use some protein powder to lighten coffee; just not too hot or it curdles. Yuck.0 -
Thanks everyone! The heavy whipping cream I guess isn't too bad, it;s the sweetening part, I use Stevia for other things, but for coffee I find the after taste is horrid, unless there is some flavored creamer involved. I can't do black, especially long term. I need creamy coffee!2
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If you don't like stevia, I have heard recommendations for Monk Fruit as another natural sweetener. It is more expensive and not as common, but you can find it on amazon. I haven't tried it yet. Stevia blends like truvia (with erythritol) may reduce the bitter aftertaste.
If you want flavored coffee, add some spices (cinnamon is awesome, cardamom is also amazing) or flavoring extracts (vanilla is everywhere, but the baking section of your grocery store has other flavors).1 -
Drop the fake sweetners, and after a couple weeks you’ll be able to taste the sweetness of the HWC.3
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I add a tablespoon of coconut oil, some cinnamon, raw cacao and half tsp of stevia and find that it, surprisingly, tastes better than cream (but same caloric content and less carbs) and I used to only like it milky/creamy, might be worth a try...?1
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Black unsweetened coffee, kenco it's not too strong.2
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I add a tablespoon of coconut oil, some cinnamon, raw cacao and half tsp of stevia and find that it, surprisingly, tastes better than cream (but same caloric content and less carbs) and I used to only like it milky/creamy, might be worth a try...?
I’ll have to try that, sounds delicious!
I did HWC or H&H in my coffee for years, but recently switched to unsweetened almond milk because I was giving up dairy. It was an adjustment, but I really like it now. I do add a little more of the almond milk than I did cream, probably 1/4 cup. It’s 2 carbs per cup, so my coffee has 0.5 carbs in it.
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I take mine 16oz at a time. 2tbs hwc, 1/4c unsweetened almond milk and a heaping tsp of xylitol sweetener. Ends up being about 250 calories for the two I have and it's my lunch typically. It does the trick for me!!1
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When I first started keto I used the Torani sugar free syrups and hwc but you could use half n half to reduce the calories as long as you don’t end up using twice as much. Lol
I personally began to feel like my “need” for sweet was a problem that would eventually keep me from my long term goals so I began weaning myself off.
I bought the pump tops for the bottles and at one time I was adding 2 to 3 pumps to a large travel mug. I got down to using just half or 1 but I couldn’t seem to be happy with just half and would always find myself wanting more sweetness. That’s when I decided to quit it completely. I felt like the sweetener was controlling my habits and I didn’t like feeling like I needed it.
When I quit sweetening, I found my coffee just sucked! I shopped around for better coffee and kind of enjoyed always trying different kinds. Started grinding my beans fresh and using a French press instead of my Keurig. Sometimes I added vanilla or other extracts or a tiny bit of butter or coconut oil or some half n half for their flavor.
I eventually found a local roaster and even like some of Starbucks whole bean coffees.
If you can make it an indulgent adventure finding great coffee maybe you can beat the sweet beast.7 -
Sunny_Bunny_ wrote: »When I quit sweetening, I found my coffee just sucked! I shopped around for better coffee and kind of enjoyed always trying different kinds. Started grinding my beans fresh and using a French press instead of my Keurig. Sometimes I added vanilla or other extracts or a tiny bit of butter or coconut oil or some half n half for their flavor.
I cannot emphasize what Sunny said enough. My husband's family owns coffee shops and roast their own beans and I had no idea what real, good, honest coffee tastes like until I married into that family over 10 years ago. ALL THAT WASTED TIME!
The very best thing you can do is ensure you have quality beans, that are roasted properly, stored properly, and ground for your type of coffee making practices. I've never liked coffee with much in it, but even now, if I have coffee that's cheep, burned, or old I'll reach for some kind of creamer, or sweeter to get rid of the crap coffee taste.
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Absolutely true! I used to hate coffee, and would only drink crappy office coffee with those fake flavored creamers when I was terribly short on sleep. Good freshly ground coffee and real heavy cream makes a huge difference.1
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I'm actually not a big coffee drinker. But when im in the mood for the taste I drink it freshly ground and french pressed. Tastes so much better than any k-cup or package to me lol. I do use half&half, and liquid splenda, sometimes also a lil cinnamon.0
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For the first 5 weeks that I went on LCHF I avoided all sweeteners. That was 2 years ago. I'm glad I did. I learned that most fake sweeteners cause my arthritis to hurt more and I learned to love coffee without any sweeteners. It really helped me to learn to eat foods without sweetness. Now, when I do cheat, everyday sweet snacks taste awful because they are way too sweet to me. It reduces my cheating and I can work without pain in my joints.1
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I love coffee. Went cold turkey and started only drinking it black. I drank less for a while but now I prefer it black but occasionally treat myself to an afternoon cup w Cream. I no longer use any sugars or sweeteners and honestly feel better for it. Good luck. Whi can live without a good cup of java .... not me.2
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Sunny_Bunny_ wrote: »When I quit sweetening, I found my coffee just sucked! I shopped around for better coffee and kind of enjoyed always trying different kinds. Started grinding my beans fresh and using a French press instead of my Keurig. Sometimes I added vanilla or other extracts or a tiny bit of butter or coconut oil or some half n half for their flavor.
I cannot emphasize what Sunny said enough. My husband's family owns coffee shops and roast their own beans and I had no idea what real, good, honest coffee tastes like until I married into that family over 10 years ago. ALL THAT WASTED TIME!
The very best thing you can do is ensure you have quality beans, that are roasted properly, stored properly, and ground for your type of coffee making practices. I've never liked coffee with much in it, but even now, if I have coffee that's cheep, burned, or old I'll reach for some kind of creamer, or sweeter to get rid of the crap coffee taste.
Omg I'm so jealous of you! LOL. I love coffee and coffee shops. My in laws build race car engines and do mammograms...I'd rather have fresh roasted coffee! LOL
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i second the cinnamon or try flavored coffee beans0
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I will sometimes add about a teaspoon of vanilla extract to my half and half carton - it doesn't make it more sweet, but it does give it an additional flavor depth that I enjoy in my coffee.
Also, I sometimes put ground cinnamon in my coffee grounds when brewing to make cinnamon flavored coffee...so very yum, if you like cinnamon!!!1 -
I like to use the Don Francisco's Vanilla Nut or or Hawaiian Hazelnut coffee grounds, add a dash of cinnamon, 1/16 tsp of Terrasoul Superfoods Gourmet Madagascar Vanilla Powder, a dash of sea salt and let that brew. Then I use 1.5 Tbsp of heavy cream, a squeeze of liquid stevia, and have been working up to a half scoop of MCT oil powder. I like sweet coffee, and I LOVED coffeemate sugarfree hazelnut creamer, but we're trying to avoid the bad artificial sweeteners. While still not exactly on point to my old days of coffee, this gets close. The more I go without sugar and carbs the sweeter things become so I have adapted to this recipe well and may lose some of the cream and stevia over time. I don't like to cook but I really like coffee! Experiment! It's fun!1
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Mmm. I start with good quality flavoured beans, add cinnamon + a pinch of salt while brewing, and serve with a splash of half & half. I do like a few drops of vanilla or hazelnut stevia, but add sparingly as less is more when it comes to that stuff.
I usually drink 2 large mugs of coffee each day, it ends up being like 60 cals and 3 carbs from the cream (H&H). I'm okay with that because it's delicious and I love it ♡1 -
My current morning coffee is just 8 O’Clock’s dark italian espresso (I grind my own beans, and just make in a regular Bunn coffee maker) with 5g of undutched cocoa and a half tsp. of erythritol.1
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This morning is my first time trying coffee without HWC and only 1 Splenda packet. I used to use 2 packets and 1-2 T. HWC. I still like the sweet. Maybe after drinking it this way for awhile I'll see what it's like without the Splenda.
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Historically I have not been a coffee drinker. Once I changed my WOE for better health coffee and a lots of coffee from morning to night is now the norm. Since I no longer do sugar or any form of sweetener or processed creamers after my first 'loaded' cup of the day it will just regular coffee with HWC or half and half. Since I eat mainly at McDonald's I add their free half and half.0
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.tjones0411 wrote: »I cut out sugar from my coffee long before I went low-carb...but I have to have cream. Coffee is a creamy drink to me, so I don't have any desire to go black! I add a small splash of hwc or half & half. The 1g carbs is worth the creamy factor.
Agree .....cutting out all added sweeteners will totally transform your tastebuds after a while
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