Dalgona whipped coffee is whipped coffee that looks more like marshmallows that a regular cup of jo. It’s spooned over milk (warm or hot), then stirred and enjoyed.
Now, I’m one of those people who needs coffee but doesn’t like it (which is why I tested dalgona matcha recipes first!). So I wasn’t as excited about my first dalgona coffee as everyone else seems to be — sure, it’s got a cool texture, but it still tastes like coffee.
So, I worked up this mocha variation, that’s sure to win coffee and non-coffee lovers over!
Pillowy, sweet chocolate foam, folded into your favorite milk.
It’s one of those low carb recipes that motivates me out of bed in the morning! Let’s dive in!
Looking for more keto drinks? Check out my keto hot chocolate, keto pumpkin spice latte, or my keto protein shake.
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What I Love About This Dalgona Whipped Coffee Recipe
What’s not to love?! It’s coffee AND chocolate…
- It tastes like hot chocolate with a little something extra!
- SO easy to make, as long as you have an electric mixer.
- Makes the morning (midday and afternoon) a little extra special.
- It’s keto, low carb, paleo, AND vegan!
- Gives you bragging rights!
What Is Dalgona Coffee?
Seriously though, what is dalgona coffee? It’s equal parts instant coffee, sugar and hot water whipped into a foamy concoction, and spooned over milk. The concept of whipped coffee came to light on a reality TV staring South Korean actor Jung II-woo, who tried a similar concoction and said it reminded him of dalgona, the Korean honeycomb toffee.
Hence the name, the hype, and the allure!
Recipe Notes
All you need is 5 minutes, and a couple of tips and tricks! Here’s what you should know before getting started:
Ingredient Notes
4 ingredients (plus water) and you’ll be whipping up this drink in NO TIME!
Instant coffee — not ground coffee (trust me, I’ve tried!). From what I’ve gathered online, something about the freeze dry process is what whips this drink into frothy form.
Sweetener — use whatever granular sugar or substitute you prefer. I use erythritol for a keto dalgona that’s every bit as delicious!
Cocoa powder — Opt for dutch process cocoa powder as it’s significantly less bitter.
You’ll notice we add the cocoa powder LAST. If you add it in initially, the coffee won’t froth. So add it in, and stir minimally. I like to use a fine-mesh strainer to sift the cocoa powder through, as this ingredient likes to clump together.
OR! Add the cocoa powder to your milk instead, for an even frothier coffee! CONFESSION: The ONLY reason I didn’t this, is because it doesn’t look as pretty in photos!
Milk — Cow’s milk works, but I prefer to use keto milk such as almond or coconut.
This drink can be served HOT or COLD, depending on your preference — if you opt for hot, heat the milk before spooning the whipped coffee on top.
Tools To Make
Just a few basic tools:
- Small bowl to whip the coffee in. If your bowl is too small to fit both whisks from your mixer, consider removing one!
- Electric mixer! We’ve all seen the dalgona fails (Lizzo included) when trying to whip this up with a whisk. Save yourself some time and arm strength with an electric mixer!
- Cup or mug to drink from.
Storing Tips
Dalgona whipped coffee is best served immediately, as the foam will lose its foaminess overtime.
Recipe Variations
Do you LOVE trying every possible variation of a recipe? Me too! Here are some ways to add more pizzazz to this drink:
- Add in some extract. Peppermint, orange, raspberry, whatever you have on hand.
- Muddle fresh berries (blackberries, raspberries, strawberries) before pouring in your milk.
- Add in your favorite spices – nutmeg, cinnamon or cardamon would be delicious!
- Muddle or infuse some herbs, such as mint or lavender.
More Keto Drink Recipes
These low carb drinks are a delicious addition to any healthy eating plan:
Chocolate Whipped Coffee (a.k.a. Dalgona Coffee)
Print Recipe Pin RecipeIngredients
Base Recipe:
- 2 Tablespoons Instant Coffee
- 2 Tablespoons Sugar I use erythritol (see notes below for the low carb version's nutritional info**)
- 2 Tablespoons Hot Water
- 1 Tablespoon Cocoa Powder
- 2-3 Cups Keto Milk I use almond milk. This can be warm or cold, depending on your preference. I use 1 1/2 cups of almond milk per cup of coffee.
Instructions
- Combine sugar (2 tablespoons) and instant coffee (2 tablespoons) in a large bowl.
- Pour hot water (2 tablespoons) over the top.
- Use an electric mixer on a very high speed to mix until the coffee becomes frothy and light in color, this should take about 2-5 minutes. Since there isn't a lot to work with, I find this is easiest to do by tilting the bowl to one side so the liquid pools together.
- Once the coffee is totally frothy, add cocoa powder (1 tablespoon), and fold into the froth -- I find the best way to do this is to place cocoa powder in a fine-mesh strainer and sprinkle over the top, then fold the coffee 1-2 times to incorporate.
- Pour (warm or cold) milk (2-3 cups) in a glass -- if serving cold, you can add ice cubes. Spoon the coffee over the top.
- Stir before drinking, and enjoy!
Fans Also Made These Healthy Recipes:
Lindsey's Tips
- Cocoa Powder. I much prefer dutch process cocoa powder in sweets, as it’s significantly less bitter than regular!
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Milk. I swap between unsweetened light almond or coconut milk.
- Looking for an even foamier coffee? Add the cocoa powder to your milk instead! Adding cocoa powder to the coffee takes away some of its foaminess.
- Want a traditional dalgona? Skip the cocoa powder all together.
- **Nutritional information for a low carb / keto dalgona coffee (meaning you swap the sugar for erythritol and the milk for almond/coconut milk):
- Calories - 58
- Net Carbs - 4g
- Total Carbs - 15g
- Fiber - 2g
- Sugar Alcohol - 9g
- Sugar - 1g
- Fat - 3g
- Protein - 2g
I have really been enjoying your recipes, Lindsey, since starting on Keto about 4 months ago.
Just spotted this one this morning, and can’t wait to try it.
I have a couple of tips from making regular (full sugar) Dalgona Whipped Coffee:
INSTANT ESPRESSO POWDER: Because, unlike you, I LOVE the taste of really strong dark coffee, I like to use an instant espresso powder. I can find the small glass jars of Medaglia D’Oro Espresso Instant Coffee at pretty much any grocery store. It calls for 1 tsp per 6 oz water or milk.
IMMERSION BLENDER: I found that my immersion blender works great for this, using it in the tall narrow mixing cup that came with the blender! So much easier than my regular hand blender (but the tip to remove one of the blades from the regular blender is genius, Lindsey!)
Hiii Penny! Thank you so much for your kind words, and great tips!! Love the idea of using an immersion blender, that’s my favorite kitchen tool. Can’t wait to hear what recipes you try next, thanks for being here 🎉!