Keto recipes and alternatives are becoming more prevalent. I’m so glad this has extended to the realm of cocktails. Having the option to keep things keto and still enjoy a blended adult beverage opens up a world of possibility. Life is about enjoyment and not restrictions, and this certainly is applicable while still being keto.
This recipe comes courtesy of Kaye’s Keto Kreations. Kaye Manjare is a keto treat entrepreneur, selling her keto sweets at local farmers markets and to customers across the country. What I love the most about Kaye’s recipes is that they are pretty much indistinguishable from the real thing. This piña colada is no exception.
I had a bit of a keto misconception when Kaye first introduced me to this cocktail. I thought that alcohol was a keto taboo. Kaye was able to set me straight. In fact, alcohols that are over 40 proof tend to be lower in carbs. I’ll count that as a win. If you’re on keto, Kaye recommended avoiding flavored spirits or spirits with additives. Stick to those base liquors that are higher proof and way lower in carbs.
Fruits are the other carb culprit that can make keto cocktail creations more difficult to achieve. But with a little searching, options are out there. Kaye pointed me to a zero-calorie, zero-carb pineapple syrup that makes a perfect substitution for pineapple (Sugar-Free Pineapple Syrup by Jordan’s Skinny Syrups). This syrup was available at Bed, Bath and Beyond. Similar keto cocktail mixers can also be found online.
You only need a few ingredients to make this keto piña colada:
Sugar-Free Pineapple Syrup by Jordan’s Skinny Syrups (or similar zero-carb flavored syrup)
Spiced rum (we used Captain Morgan)
The garnish is the wow factor on this one. We used unsweetened toasted coconut.
Mix together equal parts water and zero-calorie sweetener. This is the simple syrup to dip the rim of the glass in. A thicker rim is better here, so coat the rim about an inch thick. Then dip the coated rim into the toasted coconut. I can feel the beach vibes already. Set the glass aside while you prepare the piña colada.
The base of this piña colada is coconut cream. Use the thick canned coconut cream for the best consistency and taste — unsweetened to keep things keto. The canned coconut milk tends to separate so make sure to give it a good mix before using. Add coconut milk, pineapple syrup and ice to your blender. Blend until thick, smooth and creamy.
2 ounces keto simple syrup (equal parts erythritol and water)
1. In a wide bowl, mix together 1 ounce granular erythritol and 1 ounce water until well combined to make a simple syrup. Dip the rims of 2 cocktail glasses in the syrup.
2. Dip the wet rimmed glasses in toasted coconut flakes.
3. Place 1 pineapple slice on the rim of each glass.
4. Place all ingredients in a blender.
5. Blend on high until smooth and creamy. The texture should be like a slushy.
6. Pour in prepared glasses and enjoy!
Nutritional information is only an estimate and may change if using ingredient substitutions.These nutritional values do not include the optional garnish.Net carb count excludes both fiber and sugar alcohols because they do not affect blood sugar.