A low carb Caramel Macchiato is a lot easier to make than you might think. I usually just dump everything in together since I am making it for just me but if I am making one for someone else I’ll take the extra two minutes to make the froth and add the syrup. It tastes the same either way, as far as I’m concerned.
The real secret to any coffee beverage is good coffee – duh.
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I have a La Cafetiere Stainless Steel Coffee Press and I recommend it very highly. Pressed coffee is way better than drip but we’ll get to that later. The real benefit to a stainless steel press is that they don’t break. I went through four glass presses before I got this one and I love it. It keeps the coffee hot, too.
So, why is pressed coffee better than anything else?
Well, a big part of the reason is that there are no paper filters. The filters absorb the oils that are naturally present in the coffee and guess where the flavor is? Yep. In the oils.
Another reason the coffee is better is that the ground beans steep in 197F water – at least in my house they do. That is what I consider to be the perfect temperature for making coffee. Picky? Me? Not at all.
It goes without saying that you need to get good whole bean coffee and grind it when you are ready to make your low carb caramel macchiato.
Now, when you get your heavy cream please read the ingredients! I’d love to find one that didn’t have carrageenan but I haven’t been able to. Still, Promised Land has just carrageenan while many other brands contain mono and diglycerides, as well as polysorbate 80. Keep it as simple as possible.
That’s it. Your very own, low carb coffee goodness whenever you want.
If you like Low Carb Caramel Macchiato you may also like…
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