Sugar-free whipped espresso foam

Sugar-free whipped espresso foam

Are you a fan of our whipped dairy-free keto coffee? Well, that fluffy espresso foam isn't just for coffee! Enjoy it as a delicious topping for low-carb cakes, brownies, ice cream, or muffins.

Sugar-free whipped espresso foam

Are you a fan of our whipped dairy-free keto coffee? Well, that fluffy espresso foam isn't just for coffee! Enjoy it as a delicious topping for low-carb cakes, brownies, ice cream, or muffins.
USMetric
2 servingservings

Ingredients

  • 1½ tbsp 1½ tbsp espresso instant coffee powder
  • 1½ tbsp 1½ tbsp (20 g) erythritol
  • 2 tbsp 2 tbsp hot tap water
  • for serving ice cubefor serving ice cubes

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. For the whipped topping, use either a whisk, handheld frother, or immersion blender with a whisk attachment (the whipping time will be slightly longer using the first two methods).
  2. Stir together the espresso powder, erythritol, and hot water in a pint-sized glass jar, or a narrow glass.
  3. Insert the immersion blender into the glass, and over high speed, whisk for about 3-4 minutes. As the dark, coffee mixture is whipped, it will double in volume and become a light brown, whipped cream.
  4. Serve immediately over your favorite low-carb or keto treat.

Tips

For a wonderful mocha flavor, add 1/2 teaspoon of unsweetened cocoa powder to the instant espresso mix in the first step. Adjust sweetener as needed.

You can double the ingredients and make extra whip to use over desserts or in coffee any time you like. The espresso should stay whipped for 24-36 hours.

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6 comments

  1. Beth
    /Instant/ Espresso? Whatever next!
    Reply: #2
  2. Kerry Merritt Team Diet Doctor

    /Instant/ Espresso? Whatever next!

    It's an easy and quick way to create this foam for espresso lovers!

  3. Derya
    I hadn’t heard of this recipe until Kristie’s post here.
    Seems it was quite a lockdown-rage all over the world.
    Give it a go on a sunny day, we liked it ice cold.
    I don’t quite like the taste from sweeteners that much though, so we only had it once. But if I were ok with erythritol, I’d indulge in this more often.
    Reply: #4
  4. Crystal Pullen Team Diet Doctor

    I hadn’t heard of this recipe until Kristie’s post here.
    Seems it was quite a lockdown-rage all over the world.
    Give it a go on a sunny day, we liked it ice cold.
    I don’t quite like the taste from sweeteners that much though, so we only had it once. But if I were ok with erythritol, I’d indulge in this more often.

    You can always try reducing the amount of sweetener so that it is more to your taste.

  5. Judith Ivester
    Is there supposed to be cream in this recipe? Or does the espresso powder foam with the sweetener in water?
    Reply: #6
  6. Kerry Merritt Team Diet Doctor

    Is there supposed to be cream in this recipe? Or does the espresso powder foam with the sweetener in water?

    Yes, the espresso and sweetener will whip to cream with the hot water.

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