Keto Korean Dalgona Coffee Recipe (The Only Guide You’ll Actually Want To Read)

Okay, I get it. Everybody and their cousin tried making that fluffy, fancy looking Korean coffee when the internet went nuts about Dalgona Coffee a while back. It was everywhere. TikTok, Instagram, your Aunt Carol’s Facebook page.

But here’s the thing, most of those recipes were loaded with sugar. Sweet, sure. Keto-friendly? Absolutely not.

And if you’re doing keto… sugar is kinda the enemy.

So what do we do when we want the pretty whipped coffee but need to stay low-carb? We get smart about it.

That’s where this keto Korean Dalgona coffee comes in, creamy, a little bitter, a little sweet, and zero guilt.

You’ll only need like… 5 minutes, a few ingredients, and maybe a little arm strength (unless you got a hand mixer because you’re fancy like that).

Wait… What Even Is Dalgona Coffee?

Quick backstory for the late arrivals:

Dalgona coffee started trending hard in South Korea. It’s named after a Korean candy (Dalgona) that kinda looks like the foam on top of this drink.

It’s basically whipped coffee sitting on top of milk. Super simple but looks like you bought it from one of those over-priced hipster cafes.

Usually, people use instant coffee, sugar, and hot water. Whip it till your arms hurt (or till the mixer does its job) and pour it over iced or hot milk.

But regular Dalgona uses sugar — lots of it.

Keto folks like us? Not gonna happen.

So… Can You Even Make Dalgona Coffee Without Sugar?

Absolutely. But here’s the truth nobody says: Not every sugar substitute works well for whipping coffee.

Some make it too runny. Some taste weird. Some won’t whip at all and leave you crying into a sad bowl of brown soup.

But after messing around in the kitchen like a mad scientist, I figured out what works best.

What You’ll Need

Alright, here comes the grocery list — don’t worry, it’s tiny.

Ingredients:

• 2 tablespoons instant coffee (plain, unsweetened)

• 2 tablespoons powdered sweetener (like erythritol, allulose or monk fruit — but make sure it’s powdered)

• 2 tablespoons hot water

• Unsweetened almond milk or any keto-friendly milk

• Ice (optional, but come on… iced coffee is life)

Tools:

• A bowl (big enough so coffee doesn’t fly everywhere)

• A hand mixer or good ol’ whisk if you wanna build muscle

• Spoon (to scoop that fluffy magic)

• Glass or mug for serving

Let’s Make This Thing

Step 1: Mix It Up

In your bowl, throw in the instant coffee, powdered sweetener, and hot water.

That’s it. Just three things.

If your sweetener isn’t powdered, grind it up. It makes a HUGE difference.

Step 2: Whip It… Whip It Good

Use a hand mixer on medium to high speed. If you’re doing this by hand with a whisk — bless your soul — it might take 7 to 10 minutes.

You’re looking for a thick, light brown foam. The kind that holds shape and looks all silky and fancy.

Tip: If it’s not whipping well, add a tiny bit more sweetener. Just a little though.

Step 3: Prep Your Glass

Fill your glass with ice (or keep it plain if you’re going hot). Pour in your keto milk of choice. Leave a little room on top.

I like almond milk or coconut milk but hey, macadamia milk slaps too.

Step 4: Spoon On That Fluffy Coffee Cloud

Scoop the whipped coffee right on top of the milk. Pile it up nice and high like you’re extra.

Optional move: Swirl it a little with a straw so you get a mix of coffee and milk in every sip.

Step 5: Sip & Feel Fancy

That’s it. Take your pics for the ‘gram if you must. But mostly? Sit back and enjoy.

What Does this Keto Korean Dalgona Coffee Taste Like?

Keto Dalgona coffee hits a little different.

• It’s strong (you are using instant coffee straight up)

• Sweet, but not that sticky sweet from sugar

• Creamy when it mixes with the milk

• Refreshing, especially iced

Honestly? It’s like drinking iced latte foam but better because it feels homemade and special.

A Few Tips So You Don’t Mess It Up

• Use instant coffee, not ground coffee beans. Trust me, they don’t whip.

• Powdered sweetener only — granules won’t dissolve right.

• Hot water helps the coffee dissolve faster and whip easier.

• Whip longer than you think. It’ll get there.

But Wait… Can You Make It Without Sweetener At All?

Okay, here’s the honest part: you can whip it without sweetener but the foam won’t hold as well. It’s doable but more bitter.

If you’re super hardcore keto and hate sweet stuff — go for it. But most people (me included) like it a little sweet.

Best Keto Sweeteners For Dalgona Coffee

Here’s what actually works from testing it out in my kitchen aka science lab:

If I had to pick one winner — Allulose. All day.

Fun Extras (If You Wanna Get Fancy)

• Sprinkle unsweetened cocoa powder on top

• A tiny dash of cinnamon

• Sugar-free vanilla syrup in your milk

• Use decaf instant coffee for a night drink

Storage?

Honestly, Dalgona foam doesn’t store super well. It deflates after a while. Best to make fresh.

But if you really want to prep ahead, whip it and keep it in the fridge for a few hours. Stir before using.

Why Keto Dalgona Coffee Just Hits Different

Look, keto snacks and treats are everywhere. But most of them feel like sad knock-offs of the real thing.

This coffee though? It doesn’t feel like a compromise.

It looks cool. It tastes cool. It gives big “I know what I’m doing in the kitchen” energy without actually needing barista skills.

And when you take that first sip, bitter coffee, cold milk, sweet foam, all balanced in one glass?

Game over.

Conclusion

Making keto Korean Dalgona coffee is one of those things that looks way harder than it is. Once you nail the basic steps, it kinda becomes second nature.

It’s the perfect morning pick-me-up or afternoon treat when you’re craving something fancy but wanna stay low-carb.

And honestly, whipping it up feels a little therapeutic. A mini workout plus caffeine? Win-win.

Now go grab that coffee, get messy in the kitchen, and sip like the keto pro you are.

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