I love how effortless this drink is to make and how luxurious it feels. It’s velvety, lightly sweet, and perfectly balanced over cold almond milk. I also like that it fits seamlessly into a keto lifestyle, thanks to using sweeteners like Swerve or monk fruit instead of sugar. Whether I make it iced for a refreshing afternoon pick-me-up or hot for a cozy morning, it always hits the spot without adding unnecessary carbs.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 tbsp instant coffee 3 tbsp granulated sweetener (Swerve or monk fruit) 3 tbsp boiling water 2 cups unsweetened almond milk Ice cubes as needed ½ tsp vanilla extract (optional)
Directions
I start by combining the instant coffee, granulated sweetener, and boiling water in a medium bowl. I stir briefly to dissolve everything together.
Using an electric mixer, I whip the mixture on medium speed for about 30 seconds, then increase to high speed.
I continue whipping for 2–3 minutes until the mixture thickens and forms stiff, glossy peaks with a creamy texture.
I fill tall glasses with ice cubes and pour in the unsweetened almond milk, leaving space at the top for the whipped coffee foam.
I spoon 3 generous tablespoons of the whipped coffee on top of each glass. I like to serve it immediately and stir it before drinking for that perfect balance of foam and milk.
Servings and Timing
This recipe makes 2 servings. Prep time takes about 10 minutes, cook time 5 minutes, for a total of 15 minutes. Each serving contains approximately 45 calories.
Variations
I sometimes make a hot version by skipping the ice and using warm almond milk instead. When I want a richer flavor, I substitute coconut milk for almond milk. For a twist, I add a pinch of cinnamon or cocoa powder before whipping. If I’m craving a mocha-style drink, I mix a bit of unsweetened cocoa powder into the coffee foam before topping.
Storage/Reheating
I can store the whipped coffee foam in an airtight container in the refrigerator for up to 3 days. Before using it again, I give it a quick stir to restore its smooth texture. Since it’s best enjoyed fresh, I usually prepare the foam in small batches and assemble each drink just before serving. For a warm version, I reheat the milk separately and top it with the chilled coffee foam.
FAQs
Can I make this without an electric mixer?
Yes, I can whisk by hand using a regular whisk, but it takes about 8–10 minutes to reach the same fluffy consistency.
What type of coffee works best?
I use instant coffee granules because they dissolve easily and whip properly—regular brewed coffee won’t work for this recipe.
Can I use liquid sweetener?
I prefer granulated keto sweeteners since liquid ones don’t create as stable a foam.
Is this drink caffeinated?
Yes, it’s quite strong since it uses concentrated instant coffee. I sometimes use decaf for an evening version.
Can I make it dairy-free?
Absolutely. Almond milk, coconut milk, or any unsweetened plant-based milk all work great.
Why didn’t my coffee whip up properly?
The water needs to be boiling hot and the coffee granules fully dissolved before whipping. Cold water won’t work.
Can I make it less sweet?
Yes, I often adjust the sweetener to my taste—using just 2 tablespoons instead of 3 for a more robust coffee flavor.
How do I make a mocha version?
I add 1 teaspoon of unsweetened cocoa powder to the coffee mixture before whipping for a chocolatey twist.
Can I store leftover foam?
Yes, I keep it in the fridge for up to 3 days and whip it briefly again before using.
What’s the best way to serve it?
I like to spoon the foam over cold almond milk and ice, then stir just before drinking for the perfect creamy texture.
Conclusion
Keto Dalgona Coffee is one of my favorite ways to enjoy a café-quality coffee without leaving home—or breaking my keto goals. The rich foam, smooth milk, and balanced sweetness make every sip satisfying and energizing. I love how quick and customizable it is, whether I serve it iced, hot, or with a hint of vanilla or cocoa. It’s a simple pleasure that always feels a little bit special.
A keto-friendly twist on the viral Korean whipped coffee, this Keto Dalgona Coffee combines instant coffee, low-carb sweetener, and boiling water to create a rich, creamy foam served over almond milk. It’s indulgent, refreshing, and perfectly suited for a low-carb lifestyle.
Total Time:15 minutes
Yield:2 servings
Ingredients
3 tbsp instant coffee
3 tbsp granulated sweetener (Swerve or monk fruit)
3 tbsp boiling water
2 cups unsweetened almond milk
Ice cubes, as needed
1/2 tsp vanilla extract (optional)
Instructions
In a medium bowl, combine instant coffee, granulated sweetener, and boiling water. Stir briefly to dissolve.
Using an electric mixer, whip on medium speed for 30 seconds, then increase to high speed and continue whipping for 2–3 minutes until stiff, glossy peaks form.
Fill two tall glasses with ice and pour in almond milk, leaving space at the top.
Spoon the whipped coffee mixture over the milk, about 3 tablespoons per glass.
Serve immediately. Stir before drinking to combine the foam and milk for the perfect texture.
Notes
Use instant coffee granules—brewed coffee won’t whip properly.
For a hot version, skip the ice and use warm almond milk.
Add 1 tsp unsweetened cocoa powder for a mocha-style drink.
Store whipped coffee foam in the fridge for up to 3 days and stir before reusing.
Adjust sweetness to taste by using less sweetener for a stronger coffee flavor.
