Whipped thick and cloud-like, this keto dalgona matcha latte foams up with sugar-free simple syrup and stays put — 2.2g net carbs. It's coffee-free, lower in caffeine, and honestly prettier than the original.
I got obsessed with dalgona coffee back when everyone was making it, but I wanted something without the coffee jitters. Matcha was the obvious answer, except every version I tried fell flat (literally). The foam would deflate in minutes. The fix was making a sugar-free simple syrup first instead of tossing dry sweetener into the egg whites. That one step changed everything.
If you've already tried my keto dalgona coffee or the keto salted caramel dalgona coffee, you know the concept: whip something into a cloud, float it on milk, and try not to drink it all in one sitting. This matcha version uses that same whipped foam technique but swaps coffee for ceremonial grade matcha powder. The result is this gorgeous green foam that sits on top of your milk like it was placed there by a barista.
I specifically use macadamia nut milk here, not almond. I tested both side by side, and macadamia is noticeably creamier with a more neutral flavor that lets the matcha come through. Almond milk works in a pinch, but it's thinner and has that slightly nutty taste that competes. Macadamia also happens to be lower in carbs than oat or rice milk, which is a bonus.
The best part is this makes two servings from one batch of foam. I usually make both at once and keep the second one in the fridge. When you're ready for it, just give the foam a quick whip and it comes right back. You can serve this hot or iced, and honestly the iced version might be even better. Pour your milk over ice, spoon the matcha foam on top, and stir it in before you drink. If you leave the foam sitting unmixed too long, it gets a little bitter on its own.
This is one of those keto drinks that doesn't feel like you're on a diet. It's up there with my keto mocha frappuccino and keto caramel macchiato for drinks I actually crave. If you're a matcha person who went low carb and thought fancy lattes were over, they're not. This one takes about 5 minutes and uses five ingredients.
There is no instant coffee to whip in a matcha latte, so egg whites make the foamy top layer instead.
Any matcha powder works here, as long as it is 100% unsweetened, since some matcha powders contain added sweeteners.
Other Milks You Can Use
You can swap the macadamia nut milk for all heavy cream or another nut milk. Half and half works too, although it is higher in carbs. Other nut milks that work:
The trick to this whole recipe is the simple syrup. Boiling the water and sweetener together first dissolves everything completely, and when you stream that hot syrup into whipped egg whites, it creates a foam that actually holds its shape. If you skip this and dump dry monkfruit straight into the whites, you'll get a grainy mess that deflates fast. I learned this the hard way.
You want your egg whites at soft peaks before you start adding the syrup. Pour it in slowly, in a thin stream, while your mixer runs. Then add the matcha powder and keep beating until you're back at soft peaks with that bright green color all the way through. The whole whipping process takes about 3-4 minutes with a hand mixer. A stand mixer works too. I've also tried a handheld milk frother and it doesn't generate enough power for egg whites, so stick with an actual mixer.
For the milk base, pour it cold over ice for an iced version or warm it on the stove for hot. Either way, spoon the foam on top and stir it in before your first sip. The foam tastes slightly bitter on its own since the matcha is concentrated up there. Once you mix it in, everything balances out. If you like your keto drinks on the richer side, try my keto white mocha or dairy free keto hot chocolate next.
In a small saucepan, bring water and sweetener to a boil to make a sugar-free simple syrup.
2
Whip egg whites
Meanwhile, using an electric mixer, whip egg whites until soft peaks form.
3
Add in syrup
Slowly add in the sugar-free simple syrup to the egg whites while mixing with electric mixer.
4
Now the matcha
Add matcha powder and continue beating until soft peaks form.
5
Pour the milk
Pour 1 cup of cold or hot nut milk into a glass. Top with half of the matcha latte foam.
Nutrition
Per serving: 1 cup
Calories
70
Fat
3.6g
Protein
4.6g
Total carbs
3.2g
Net carbs
2.2g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Can I make this iced instead of hot?
I actually prefer it iced. Pour your unsweetened nut milk over a full glass of ice, then spoon the matcha foam on top. It looks incredible and tastes even better cold. Just make sure you stir the foam into the milk before drinking, because the concentrated matcha on top can taste bitter by itself. This is one of my favorite keto summer drinks, right up there with my frozen hot chocolate.
Egg whites vs heavy whipping cream: which makes better foam?
I've tested both. Egg whites give you a lighter, cloud-like foam that sits tall on the milk and has that classic dalgona look. Heavy cream makes a denser, richer foam that's more like whipped cream with matcha mixed in. Both taste great, but I prefer egg whites here because the texture is more fun and it's lower in calories. If you go the cream route, skip the simple syrup step and just whip cream with sweetener and matcha directly.
Is it safe to use raw egg whites in this recipe?
The egg whites in this recipe aren't technically raw. When I pour the boiling simple syrup into the whites while mixing, the hot syrup brings the temperature up enough to pasteurize them. It's the same technique used in Italian meringue. If you're still uncomfortable with that, you can buy pasteurized egg whites at most grocery stores, or use aquafaba (the liquid from canned chickpeas) instead. I've tested aquafaba and it whips up the same way.
Can I use a milk frother instead of an electric mixer?
I've tried this and it doesn't work well. A handheld milk frother doesn't have enough power to whip egg whites to soft peaks. You need a hand mixer or stand mixer for the egg whites. A frother is fine for frothing the milk base if you want some extra texture there, but for the whipped matcha foam itself, you need real beaters.
What's the difference between ceremonial and culinary grade matcha?
I use ceremonial grade for this recipe because it's smoother and less bitter, which matters when the matcha is the star ingredient. Culinary grade is fine for baking where other flavors mask it, but in a latte where you're tasting pure matcha, ceremonial grade makes a noticeable difference. That said, culinary grade still works if that's what you have. You might just want a touch more sweetener.
Why macadamia nut milk specifically?
I tested this with almond milk, coconut milk, and macadamia side by side. Macadamia is the creamiest with the most neutral flavor, so the matcha comes through clean. Almond milk is thinner and has that nutty taste competing with the matcha. Coconut milk works but adds its own flavor. Macadamia also has fewer carbs per cup than oat or rice milk, which is why I reach for it in most of my keto drink recipes.
What can I use instead of powdered monkfruit or erythritol?
I've made this with allulose and it works well. The simple syrup dissolves it completely, so you don't get that cooling aftertaste. Stevia works too, but use way less since it's much sweeter drop for drop. I'd start with about a teaspoon of liquid stevia and adjust from there. The key is making the simple syrup step regardless of which sweetener you pick, because that's what gives the foam its stability.
How should I store leftovers?
I store the extra whipped matcha foam in an airtight container in the fridge for up to 2 days. Since this recipe makes two servings, I usually drink one right away and save the other. Give it a quick whip with a fork or mixer before serving and it comes right back to life. The milk base should be poured fresh each time.
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This latte is the one I’ve been missing. Coffee after lunch keeps me up half the night now, so a matcha version I can make at 4pm is a bigger deal than it sounds. The foam holds long enough that it still looks nice by the time I sit down with it. Thank you for putting this one out, Annie. Just over 2 carbs is a nice bonus.
On batch four and syrup temp is still the thing that gets me. Too hot off the stove and the egg whites deflate instantly. 60 seconds off heat before you pour.
I drizzle mine slowly down the side of the bowl so the syrup cools a little on the way in, but your 60 seconds off the heat gets to the same place. Four batches to pin that down, and now everyone reading gets to skip that part.
Wasn’t sure adding matcha mid-whip would collapse the foam, but the whites held. First try, came out well. I’d go heavier on the matcha next time. Does that affect foam stability or is it mostly the egg white ratio?
Cold milk under the foam, not hot. The layers hold longer. Used to have something like this at a tea shop in the city before I cut sugar, and didn’t expect to get that feeling back.
Expected the monkfruit to fight me here. Cooking the sweetener into a syrup first (instead of dumping it straight into the whites) is what other keto foam recipes skip, and it shows. One thing: this starts folding in past the 20-minute mark, so drink it while it’s fresh.
Tricia, the syrup technique is exactly why I kept testing this one. Three or four batches of just dumping powdered sweetener straight into the whites and the peaks kept going soft. Cooking it first means the monkfruit is dissolved before it hits the egg whites, so they whip clean. You’re right on the timing. I make mine right before I want it. Once it starts going, it’s gone.
Tried this with full-fat coconut milk from the can instead of macadamia nut milk and the foam came out thicker somehow. Topped mine with a little extra matcha dust and it held up long enough to actually take a picture first.
Full-fat canned has way more fat than any carton milk, so it foams thicker. I tested coconut milk when I was testing this, and the coconut flavor competed with the matcha, but if yours came through clean, the canned version might be worth it.
Didn’t think egg whites would hold up like the coffee version, but the foam set thick, stayed put the whole time, and the matcha came through stronger than I expected.
Six batches in, here’s what clicked: a bit less monkfruit in the syrup and an extra half teaspoon of matcha beaten into the foam. Color gets noticeably deeper. The bitterness finally balances the sweet in a way the original ratio wasn’t doing for me.
Used canned coconut milk instead of macadamia and the foam holds longer before it folds in. Threw a drop of vanilla in the syrup too. Doesn’t fight the matcha, just smooths it out.
Quick tip from trial two: sift the matcha powder before adding it to the egg whites. First batch had tiny green clumps that wouldn’t fully incorporate into the foam, but the sifted batch whipped up smooth all the way through. Also stirred a small splash of vanilla into the macadamia milk before pouring and now I can’t make it without.
Sifting is a good catch, especially with culinary grade matcha. Those clumps won’t smooth out once the foam sets. The vanilla in the macadamia milk though, I’m trying that this week.
My teenager noticed me making this and immediately asked for one, which has never happened with anything matcha-related in our house. She watched the whole process from the egg whites to the syrup slowly going in, and then stood there until it was done. The foam stays put even after a few minutes of sitting on the milk, which I honestly wasn’t expecting. We made a second batch about fifteen minutes later because she wanted to try photographing it before drinking it.
The egg whites are what keep it stable. Cream deflates in a couple minutes, but this foam will sit for 5 or more. Second batch was the right call, it photographs best right when you spoon it on.
Egg whites in a drink was the part I couldn’t get past. Made it on a snow day anyway and I’m glad I did. The monkfruit simple syrup folding into the whites while they’re moving is the trick. Comes out dense and almost marshmallow-like, not eggy. Matcha could go bolder if you’re used to a proper matcha latte. That’s the one tweak I’d make.
That matcha note is fair. I use ceremonial grade which is smoother, but if you want it to read more like a matcha bar drink, bump it to 1.5 tablespoons. The egg white thing catches everyone before they try it.
