Hello, tender friends!
You know when Pooh Bear says it’s “time for a little smackerel of something?” We all have our Pooh Bear moments, but the good news is that your Pooh Bear moments can be keto!
Real green leaf stevia was the only sweetener that was permitted when my mom was treated for clear-cell ovarian cancer, and it has a glycemic index of 0. So in this case you can have your coffee and drink it too, without worrying about a blood sugar spike.
Here’s how I use it:
- Grind your coffee, then place ground coffee and a half teaspoon of green leaf stevia in the bottom of the French press. (You can adjust the green leaf stevia to taste, but be warned that it is quite sweet, and more than a half teaspoon per serving is too sweet for me.)
2. Cover the French press and let the ground beans and stevia steep for 14 minutes, or to your preference. 14 minutes is my sweet spot.
3) Use a milk frother to froth either heavy cream or coconut cream. The milk frother actually works better with half and half if you like to mix the creamer into your coffee, as the heavy cream tends to create a denser foam that’s better sitting on top. But half and half isn’t keto. Guess who loves the milk frother in my house. 🙂
4) Top the coffee with your frothed cream and a dash of cinnamon. Cinnamon is another amazing way to add sweetness with only a negligible carb increase, and cinnamon lowers blood sugar by increasing insulin sensitivity. It’s a win-win!
I like to put my coffee in the coldest part of the fridge so that it turns into a sort of coffee slushie. I only take a few sips of coffee a day if I drink it at all, but it’s such a treat to look forward to when it’s blazing hot outside and I need a little afternoon pick me up.
I love my guilt-free little smackerel of something. 🙂
Ok, that’s all for today, tender friends! Thank you for stopping by, and thank you for sharing!
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