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A keto / low carb recipe for the popular whipped coffee or Dalgona.


I’ll admit that I LOVE trends. I think it’s fun to see what everyone else is making, and then put your own spin on it.

So like everyone else, when I saw the whipped coffee trend on TikTok, I wanted to jump on board. The hype seemed real.

The only thing that took me back was the two full tablespoons of sugar in it.

I knew that my blood sugar couldn’t handle that, so I decided to come up with an alternative, but first, here’s some background.

What is whipped coffee?

Whipped coffee — or Dalgona — is a method of making coffee where you take instant coffee, sugar and hot water and whip it together to create a thick, sticky, creamy foam.

The concentrated mixture is added over milk and ice (unsweetened plant-based milk for this recipe) and sipped.

What makes Hangry Woman’s whipped coffee keto / low carb?

My whipped coffee uses a few ingredients that people who are following a keto or low carb diet may know well: hot water, instant coffee, MCT oil and Truvia sweetener.

It’s familiar to those who enjoy keto coffee and want to get their fat fuel each day.

I also wanted to mention that this entire drink is plant-based, from the stevia, to the coffee, down to the plant-based milk. I’m really happy about that!

How does whipped coffee taste?

It’s amazing. It’s very creamy, and makes plant-based milks taste even better somehow. I will say that’s one of those things that you can take one sip of and be totally done.

With that in mind, You need about 1-2 tablespoons of the mixture with a full 8 oz of unsweetened almond or coconut milk to cut down own the level of sweetness in your final drink.

I was totally satisfied with that and am saving the rest of my whip in the fridge to use later in the week.

What sugar substitute is best for my whipped coffee?

I used Truvia sweet complete which measures 1:1 like sugar.

You do need a granulated sweetener for your keto / low carb whipped coffee mixture. You could go with Swerve (although I don’t think the cooling feeling you normally taste enhances this in a good way). Allulose is also a great option.

Whatever you use, make sure it’s the granulated kind, and not confectioners.

I hope you enjoy this and it changes up the way you make your coffee. It’s really fun to do!

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Whipped coffee

  • Author: Mila Clarke Buckley
  • Prep Time: 1
  • Cook Time: 5
  • Total Time: 6 minutes
  • Yield: 4 servings 1x
  • Diet: Diabetic


A creamy, frothy, sticky sweet coffee that’s fun and sippable. 





  1. With a stand mixer whisk attachment or a hand blender whisk, whisk the mixture (low speed first to incorporate and then at high speed to whip the air and make it fluffy). 
  2. Whisk unt tile mixture is both shiny and stiff on the end of your whisk.
  3. Let the mixture settle for 1 minute. 
  4. Pour a glass of ice and plant-based milk
  5. Optional: add in MCT oil.
  6. Dollop you mixture over a glass of unsweetened plant-based milk. 


  • This recipe makes about 4 servings of the whip. It’s incredibly sweet and rich. A little goes a long way in your coffee
  • The nutrition facts label is ONLY for the whip. Calculate macros for plant-based milk and MCT oil separately. 
  • Category: Breakfast
  • Method: Blending
  • Cuisine: Korean

Keywords: Dalgona Coffee, whipped coffee, whipped coffee drink, keto whipped coffee, low car whipped coffee


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Hi! I'm Mila.

I’m a millennial woman living with LADA after a type 2 diabetes misdiagnosis.  I love food, travel and my kitchen!

Hangry Woman is for anyone with diabetes – regardless of type.

I’m here to help you live your best life possible diabetes by showing you how to create easy, simple, delicious meals

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