Go Back
+ servings
how to make Dalgona Matcha

Dalgona Matcha (Whipped Matcha)

Prep Time 5 minutes
Total Time 5 minutes
Servings 2 Matchas
Calories 150kcal


  • 2 Teaspoons Matcha
  • 2 Tablespoons Sugar or Granular Sugar Substitute I use erythritol!
  • 1/4 Cup Heavy Cream* cold
  • 2 Cup Low Carb Milk I use almond milk. This can be warm or cold, depending on your preference.
  • Ice optional if you're making a cold matcha


  • Add matcha (2 teaspoons), sugar (2 tablespoons), and cold heavy cream (1/4 cup) to a medium sized bowl.
  • Use an electric mixer at a very high speed to combine, occasionally stopping to scrape down the sides and incorporate all the ingredients. Since there isn't a ton of liquid, I find it's easiest to tilt the bowl so the liquid pools into a smaller area. Whip until stiff peaks are formed.
  • Pour milk into 2 glasses -- if you're making a hot dalgona, be sure to warm milk first.
  • Spoon the matcha over the milk.
  • Stir with a straw or spoon before drinking, and enjoy!


  • 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.
  • *Heavy cream can be substituted for 2 egg whites for a paleo version, or aquafaba for a vegan variation.


Calories: 150kcal | Carbohydrates: 2g | Protein: 4g | Fat: 14g | Cholesterol: 41mg | Fiber: 1g | Sugar: 1g | Net Carbs: 1g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com