I drink iced coffee so I use coffee and heavy whipping cream and some monk fruit extract (my sweetner of choice) over ice... A lot of Keto coffee drinkers make bulletproof coffee..(i personally get bad heartburn with hot coffee)

I have tried this recipe and its really good and keeps you full longer, but there are other ones online and in the forums

6-8oz of black brewed coffee
1 Tbls of Kerry Gold or other UNSALTED grass-fed butter
2 Tbls of MCT Oil or Organic Virgin Coconut Oil
1/8th tsp Vanilla Extract (Optional)
1 Tbsp heavy cream

For my first 3 months on keto, I just used heavy cream. Usually coffee with 1/4 cup of cream. Yummy, and a little sweetener,

Vever pass up an opportunity to add fat to what you are eating or drinking! butter, heavy cream, sour cream, cheese, coconut oil - add these in where you can. Fat is your friend.

I'm going to have to find that heavy cream, I couldn't seem to locate it last time. Is this in with the milk or over by the evaporated milk section?

It will be in the refrigerated milk area. The cartons they come in are kind of small so be on the lookout for that

Also, I am not sure I was digging the stevia taste...is truvia or splenda good to use or is that a no go for keto?

People will give you a ton of mixed reviews for artificial sweeteners. It stalls some people and others it triggers an urge to binge on actual sugars/carbs.

Splenda is generally frowned upon because it has about 97g of carbs per 100g. In my opinion the amount someone would use throughout the day wouldn't add but a few carbs total, but people freak out. There are some you should watch out for, but the ones you listed are fine to use.

EDIT: www.reddit.com/r/keto is a cool place to check out. People generally favor buying a liquid sucralose as a sweetener.

I like truvia best. Splenda is fine too.

Heavy cream is in the Dairy section. Think of dairy as a spectrum, based on fat content. Skim Milk is on the far end of the spectrum. Then 1%, 2%, whole milk, half and half, light cream, heavy ream, and finally pure butter. You want to stick with just heavy cream and butter.

International Delights makes a sugar free creamer that has 1g carbs per serving. It's kind of nasty, but to me it's better than cream and stevia.

I've used whipped cream. I'm also known to use coconut milk too.

Separate the milk from the water (by freezing and chipping away the clear liquid or separating by the spoonful). Put it in a bowl, with a mixer head & refrigerate overnight. The next morning, whip it up for a good 3-5 minutes and add to your coffee.

If you happen to smoke cigars, it's a very good pairing for most cigars!

Splenda is generally frowned upon because it has about 97g of carbs per 100g. In my opinion the amount someone would use throughout the day wouldn't add but a few carbs total, but people freak out.

The liquid Splenda/Sucralose (fyi, Splenda is sucralose) is fine, but yes - the granulated splenda is mostly Maltodextrin - basically a refined corn-starch.

A tsp or two of granulated Splenda in coffee isn't so much a problem, but if you put two cups of the big "splenda for baking" package into making something supposedly "sugar-free" you'll be in for a NASTY surprise in the true amount of highly-refined carbohydrate in it...