Whipped dairy-free low carb (Dalgona) coffee


  • 1½ tbsp espresso instant coffee powder
  • 1½ tbsp erythritol
  • 2 tbsp hot, or boiled water
  • 1 tsp vanilla extract (optional)
  • 1½ cups unsweetened almond milk or coconut milk
  • ½ cup ice cubes


  1. For the whipped topping, use either a whisk, handheld frother, or immersion blender with a whisk attachment (the whipping time will be slightly longer using the first two methods).
  2. Stir together the espresso powder, erythritol, and hot water in a pint-sized glass jar, or a tall, narrow glass.
  3. Insert the immersion blender into the glass, and whisk for about 3 minutes on high speed. As the dark coffee mixture is whipped, it will double in volume and turn into a light brown whipped cream.
  4. Fill a large glass with ice, about ⅔ full. Pour in the almond milk, vanilla extract, and combine.
  5. Spoon the whipped coffee on top, and stir just before serving.

By niko

Leave a Reply

Your email address will not be published. Required fields are marked *