Keto Dalgona Coffee
Published March 31, 2020 • Updated February 25, 2026
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I make this low carb whipped coffee almost daily. The sugar free foam actually holds its shape (no collapsing) and it takes about 3 minutes with a hand mixer.
I went through a lot of flat, sad attempts before I landed on this version. Most sugar-free whipped coffee recipes use a straight 2:2:2 ratio (coffee, sweetener, water) because that’s what the original viral dalgona called for. But sugar-free sweeteners don’t behave like granulated sugar. They don’t caramelize the same way, and that changes how the foam sets up. I tested different ratios over a few weeks, and 2.5 tablespoons of instant coffee to 2.5 tablespoons of powdered monkfruit with just 4 teaspoons of hot water is what finally gave me ribbons that held.
The water amount matters more than you’d think. Too much and you get coffee soup. 4 teaspoons is the sweet spot for getting that thick, mousse-like consistency where the foam sits on top of your milk without sinking. I use an electric hand mixer and it takes about 2-3 minutes. You can whisk by hand, but I’ve done it and it’s a solid 10-minute arm workout. Works, just be ready for it.
For the milk layer, I go with cold unsweetened macadamia nut milk. I’ve tried almond milk, coconut milk from a carton, and hemp milk. They all work, but macadamia has the highest fat content of the nut milks and gives this a creamier feel at 0 net carbs per cup. Cold milk is my preference because the contrast between the room-temp foam and the cold base is what makes this feel like an actual coffee shop drink. If you want it hot, warm the milk first and spoon the foam on top (it melts in a little faster but still looks great).
Reader Melissa nailed it in the comments: “Every sugar-free version I’ve tried just collapses… something about the ratio here works. It actually forms ribbons and held up a good ten minutes.” That’s exactly what I was going for. Most keto coffee drinks are just coffee with butter or oil blended in. This is different. The foam is the whole point, and if it collapses, you just have muddy coffee milk.
If you like the dalgona concept, I have a few variations worth trying. My keto mocha dalgona coffee adds cocoa powder to the foam, and the salted caramel dalgona coffee is what I make when I want something sweeter. For days when I skip the foam entirely, my keto cold brew coffee is the go-to, and the keto caramel macchiato scratches a similar itch with a different approach.
How to make whipped coffee
The technique is simple but the details matter. Start with instant coffee or espresso powder (regular brewed coffee won’t whip). Add your powdered sweetener and hot water to a small bowl, then go at it with an electric mixer on high. You’ll see it go from dark liquid to light, fluffy foam in about 2-3 minutes. I stop when I can pull the whisk out and see ribbons that hold their shape for a few seconds.
I’ve tried using a milk frother and it works in a pinch, but it takes longer and the foam isn’t as dense. A hand mixer or stand mixer gives the best results. If you want to add flavor, stir 1/4 teaspoon of vanilla extract or sugar free caramel syrup directly into the foam before spooning it onto your milk.
For iced, pour cold milk into a glass with ice and spoon the foam on top. For hot, warm your milk first, pour it in, then add the foam. The hot version is cozier but the foam melts into the milk faster, so drink it soon. Either way, give it a gentle stir halfway through to mix the foam into the milk. If you like your keto drinks blended, my keto frappuccino is worth a look. I also have a dalgona matcha latte that uses the same whipping technique with matcha, and a keto white mocha for when I want something richer.
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Ingredients
2.5 tablespoons instant coffee or espresso -
2.5 tablespoons powdered monkfruit or erythritol
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4 teaspoons hot boiling water
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2 cups unsweetened macadamia nut milk or other nut milk
Step by Step Instructions
Step by Step Instructions
Combine coffee, sweetener, and water
In a small bowl, add coffee, sweetener and hot water.
Mix or whisk
Using an electric mixer, mix until smooth, frothy and ribbons form at the top when pulling the whisk out of the mixture. You can whisk by hand too, but this will take around 10 minutes.
Pour milk and top with foam
Pour 1 cup of cold or hot nut milk into a glass. Top with half of the Dalgona coffee foam.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Why does my sugar-free dalgona coffee collapse faster than the original?
I dealt with this for weeks before I figured it out. Sugar-free sweeteners don't caramelize like regular sugar, so they create a less stable foam structure. My fix was adjusting the ratio to 2.5 tablespoons each of coffee and sweetener with only 4 teaspoons of water. Less water means a thicker base that holds longer. I also make sure the water is fully boiling, not just hot. With this ratio, my foam holds a solid 10 minutes before it starts to soften.
Can I use allulose instead of monkfruit or erythritol?
I've tested allulose and it does whip up nicely. Some people say it holds foam even better than erythritol because it behaves more like sugar when dissolved. I still prefer powdered monkfruit for this recipe because the flavor is cleaner to me, but allulose is a solid swap. Use the same 2.5 tablespoon measurement. Just note that allulose is about 70% as sweet as sugar, so your keto whipped coffee will taste slightly less sweet than with monkfruit.
Can I make dalgona coffee with a milk frother instead of an electric mixer?
I've done it and it works, but it takes longer and the foam is less dense. A milk frother doesn't have the same whipping power as a hand mixer, so expect 5-7 minutes instead of 2-3. I'd only go this route if you don't have a mixer handy. The foam still holds, just not as tall and stiff. My electric hand mixer on high speed is what I use every time.
How do I serve this hot vs. iced?
I make it both ways depending on the season. For iced, I pour cold macadamia milk over ice in a tall glass, then spoon the foam on top. The contrast between cold milk and room-temp foam is what makes it feel special. For hot, I warm my milk first, pour it into a mug, and add the foam on top. The hot version is cozier but the foam melts into the milk faster, so I drink it within a few minutes. Stir gently halfway through either way.
Can I add vanilla or caramel extract to the foam?
I do this all the time. A quarter teaspoon of vanilla extract stirred into the foam before spooning it on works really well. For caramel, I use a few drops of sugar free caramel syrup (not extract, the syrup blends better). I fold it in gently after whipping so I don't deflate the foam. Cinnamon is another one I add in the fall, just a pinch dusted on top.
What if I don't have macadamia nut milk?
I've tested this with almond milk, coconut milk from a carton, and hemp milk. They all work. My preference is macadamia because it has the highest fat content of the nut milks and gives a creamier base at 0 net carbs. Almond milk is the thinnest but totally fine. Coconut milk from a can (diluted a bit) gives the richest texture. Just check labels for added sugars.
How can I store leftover whipped coffee foam?
I keep extra foam in a small airtight container in the fridge for up to 2 days. It deflates a bit overnight, but a quick 30-second whisk brings it mostly back. I sometimes make a double batch of foam on Sunday and use it through Monday. It won't be quite as fluffy as fresh, but it's close enough for my morning coffee.
Is this recipe dairy-free?
Yes, I made it dairy-free from the start. The base is nut milk, the foam is just coffee, sweetener, and water. No cream, no butter. I originally developed it because I wanted a fancy coffee drink that didn't rely on heavy cream. If you need it nut-free too, coconut milk from a carton works and is technically nut-free.
Whipped coffee has taken the internet by storm. All over Instagram and TikTok, you see people showing off their creamy, foamy coffee drinks.
Dalgona coffee is a whipped coffee. It’s very simple to make and only involves 3 ingredients to make the coffee foam – instant coffee, sweetener and hot water. When equal parts instant coffee and sweetener are whisked together, they form a thick, velvet-like foam. Top it on your favorite cream or nut milk for a layered coffee drink worthy of any coffeehouse.
The velvet foam reminds me of the crema on top of an espresso drink. The crema holds volume and gives you a velvety finish. It also tames some of the bitterness from certain types of coffee beans.
It’s easy to turn regular Dalgona coffee into a low carb whipped coffee. Simply use an alternative sweetener, like monk fruit, instead of sugar.
You can use 
If you are looking for a sweetener that is sugar alcohol free, try using 
There are lots of milk options for dalgona coffee. I like macadamia nut milk because it is creamy, unflavored and very low in carbs, but you can use all heavy cream or other nut milks. Half and half works too (it’s just higher in carbs). The nut milk I prefer is 
The best way to make dalgona coffee foam is with an electric mixer. It will whip up in about 3 minutes. If you don’t have an electric mixer, you can whisk by hand. This method will take about 8-10 minutes of constant whisking to produce the stable foam.
Using either method, you want to whisk the coffee and sweetener together until the foam leaves ribbons on top when you spoon up the batter and drop it back in. It will also lighten up in color, turning into a peanut butter shade.
My teenager spotted me making this Saturday morning and wanted one too. Saying something, since she won't touch sugar-free anything. She stood there watching the foam thicken up with the hand mixer and got weirdly invested. We ended up sitting outside with our coffees, and apparently that's our thing now. Only reason I'm not at 5 stars: I used almond milk (out of macadamia) and the foam went a little soft faster than I expected.
Made this probably six or seven times now, and somewhere around batch four I tried cutting the coffee down by half a tablespoon because it was coming out a little bitter for me, and the foam still whipped up fine. The three-minute thing is real, by the way. I kept expecting it to take longer but it just... comes together. Using the powdered monkfruit matters though, I tried regular granulated once and you can feel it.
Half tablespoon less makes sense with the stronger espresso brands. Foam holds either way. And yeah, granulated is noticeable, powdered is the only way the texture works right.
First time making dalgona anything and I went in pretty skeptical that the monkfruit would whip up the same way sugar does. Three minutes with my hand mixer and I had actual foam sitting on top of my macadamia nut milk looking exactly like the photos. Held the glass up to see if it would collapse. It didn't. Drank it slowly over about 20 minutes and the foam was still there at the end. I haven't done many keto drinks before so I didn't know what to expect, but this works. Making it again tomorrow.
That 20-minute hold is the whole point. Most assume it'll collapse. Try vanilla extract stirred into the foam sometime.
Making this for Sunday brunch and really don't want to be mixing while everyone waits. Can I whip the foam the night before, or does it need to be fresh?
Make it the night before. Airtight container in the fridge and it holds well. Tiny deflation by morning, but 30 seconds with the mixer and it's back.
I've tried making keto dalgona coffee three different ways and every single one collapsed into sad coffee milk by the time I sat down. Whatever's going on with the instant coffee to sweetener ratio, it actually holds. I'm stunned.
The ratio is everything with this one. I went through so many versions where the foam looked good and then gave up two minutes in. Powdered sweetener is non-negotiable too - granulated just won't hold.
Made this a couple times now. Same problem every time: the foam deflates fast once it hits the milk. Second try I used the hand mixer like you suggest and definitely got those ribbons you mention (that part felt right), but after maybe two or three minutes it had mostly sunk in. I've been using almond milk instead of macadamia nut because that's what I keep stocked, and I'm wondering if the thinner consistency is what's dragging it down. Could that be it, or is there a temperature thing I'm missing? Do you need to serve it immediately, or does yours actually sit for a bit without collapsing?
Yeah, it's the almond milk. Lower fat means the foam has less to float on. Even with macadamia I drink mine within 2-3 minutes.
Mornings here are chaotic, so I've been prepping what I can on Sundays. If I whip the foam ahead of time, will it stay fluffy overnight, or does it deflate by morning? I don't want to waste the monkfruit sweetener if it just turns into a sad liquid puddle by Tuesday.
Up to 2 days in the fridge, airtight container. It deflates a little overnight but 30 seconds with the hand mixer brings it right back. Tuesday is fine.
I've made this more times than I can count now, and I'm still a little surprised every time the foam holds its shape (I kept expecting it to just dissolve into the milk). The whole thing takes me maybe 4 minutes with my hand mixer. Spring mornings this is just my thing now.
Spring mornings is right. Haven't tried vanilla in the foam yet? Quarter teaspoon before you spoon it on. Changes the whole thing.
Every other keto dalgona I've tried deflated into a brown puddle within minutes, but this one was still holding its foam by the time I finished a Zoom call and actually got to drink it.
Zoom call is what, 30-45 minutes? The powdered monkfruit is what makes it hold that long - granulated collapses way faster.
I started making a double batch of the foam on Sunday nights and keeping it in the fridge so I have it ready all week, and it holds way better than I expected, still fluffy on day 3 and sometimes 4 if I cover it tight. I just spoon it over cold macadamia milk in the morning and it comes together in under a minute, which right now is the whole point. The 3-minute hand mixer time was what made me think it was batch-able in the first place (I already had the mixer out for something else that day, so it felt like no extra effort). Having it in the fridge makes the morning feel less like a sprint, which I did not expect from a coffee recipe. Now it's just part of the Sunday prep rotation the same way I'd batch overnight oats.
Day 4 is longer than I get out of mine. I usually hit 2 days, sometimes 3 if I don't open the container too many times. Trying the Sunday batch thing.
I was convinced the monkfruit wouldn't whip up right. Every sugar-free version I've tried just collapses into a flat, muddy layer on top of the milk. Something about the ratio here works though. The 2.5 tablespoons of sweetener matched to the coffee, it actually forms ribbons, and it held up a good ten minutes before I finished it. Made it on a snow day over cold macadamia nut milk and it tasted like the actual dalgona that went viral, not a version you convince yourself is just as good. I'm not a fancy coffee person, but I've pulled this out four times this month already.
Most sugar-free versions collapse because the ratio is off. Got that 2.5 to 2.5 locked in after a lot of failed batches. Cold macadamia milk is the right call.
0 net carbs and actual foam. making this my daily coffee
Making it daily is the move. Mine's usually gone by 10am.