AUTOPLAY
The Best Keto Dalgona Coffee
11 steps
Hello!
What you’ll need
1 Tablespoon
Lakanto Monkfruit Sweetener
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Ice
Rubber Spatula
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1 Tablespoon or Packet
Instant Coffee
Buy
Hand Or Stand Mixer
Optional: Cocktail Shaker and Strainer
Buy
Optional: Cinnamon Or Nutmeg
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1 Tablespoon
Boiling Or Very Hot Water
1/2 cup
Silk Almond Cashew Milk
Buy
Optional: Keto Whipped Cream
Buy
Add 1 part monkfruit granulated sweetener (1 tablespoon/cup of coffee - I’m using 3 tablespoons)
1. Add 1 part monkfruit granulated sweetener (1 tablespoon/cup of coffee - I’m using 3 tablespoons)
1
Add 1 part instant coffee (1 packet is just shy of 1 tablespoon - I’m using 3 packs to yield 3 cups)
2. Add 1 part instant coffee (1 packet is just shy of 1 tablespoon - I’m using 3 packs to yield 3 cups)
2
Mix the monkfruit and instant coffee mixture
3. Mix the monkfruit and instant coffee mixture
3
Add 1 part hot water (I’m using 3 tablespoons to yield 3 cups), mix
4. Add 1 part hot water (I’m using 3 tablespoons to yield 3 cups), mix
4
Use a hand mixer to whisk until peaks form - hand whisking takes 11-13 minutes, would not recommend!
5. Use a hand mixer to whisk until peaks form - hand whisking takes 11-13 minutes, would not recommend!
5
Stiff peaks is whipped cream consistency- it doesn’t drip or run
6. Stiff peaks is whipped cream consistency- it doesn’t drip or run
6
Pour 1/2 cup of almond-cashew milk over ice
7. Pour 1/2 cup of almond-cashew milk over ice
7
Dollop on your whipped coffee mixture and take a picture!
8. Dollop on your whipped coffee mixture and take a picture!
8
Mix your layers: stir or use a cocktail shaker for a creamier, better blended coffee
9. Mix your layers: stir or use a cocktail shaker for a creamier, better blended coffee
9
After shaking, add fresh ice to glass and pour the creamy coffee over top
10. After shaking, add fresh ice to glass and pour the creamy coffee over top
10
Optional: add toppings like Keto Whipped Cream and cinnamon or nutmeg
11. Optional: add toppings like Keto Whipped Cream and cinnamon or nutmeg
11
Thanks!