I just perfected How To Make Yummy Coffee At Home with a whipped TikTok coffee that turns two pantry staples into a ridiculously creamy, Insta-ready mug you won’t believe is homemade.

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I’m obsessed with this Keto Whipped Coffee, plain and loud. I love the fluffy top that sits like velvet over my cup and the clean jolt of real coffee.

It’s my go-to when I want something quick and snack-proof. And yes I adore that heavy, creamy hit when I spoon through to the milk below.

I crave the contrast between cold almond milk and frothy instant coffee granules. I watch Iced Coffee Recipes At Home Videos for inspo, and I search How To Make Yummy Coffee At Home because I want this exact vibe every morning.

It never gets old.

Ingredients

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Instant coffee granules — bold, punchy caffeine hit that whips into fluffy foam.
Hot water — loosens granules so it’s easy to whip into airy cloud.
Powdered erythritol or allulose — sweetens without sugar; it whips up nicely.
Pinch of fine salt — tames bitterness, makes the foam taste brighter.
Unsweetened almond milk — light, neutral base that keeps it keto-friendly and smooth.
Heavy whipping cream — basically makes it richer and decadently creamy if you want.
Vanilla extract — adds warm, cozy aroma; subtle, not cloying.
MCT oil or unsalted butter — adds fat for energy and a silkier mouthfeel.
Ice cubes — keeps it refreshingly cold; great for the iced version.
Cocoa powder or cinnamon — dusting gives a cozy finish and extra aroma.

Ingredient Quantities

2 tablespoons instant coffee granules

2 tablespoons hot water

2 tablespoons powdered erythritol or allulose (use powdered so it whips easier)

Pinch of fine salt

1 cup unsweetened almond milk or other unsweetened keto milk

2 to 4 tablespoons heavy whipping cream (optional for richer, creamier keto version)

1 teaspoon vanilla extract (optional)

1 teaspoon MCT oil or 1 tablespoon unsalted butter (optional for extra fat)

Ice cubes, as needed for iced version

Cocoa powder or cinnamon for dusting, optional

How to Make this

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1. Put the 2 tbsp instant coffee, 2 tbsp hot water, 2 tbsp powdered erythritol or allulose and a pinch of salt in a small bowl.

2. Whip that mixture with a hand whisk, electric mixer or milk frother until it becomes thick and fluffy and forms soft to stiff peaks, about 2 to 5 minutes depending on your tool. Powdered sweetener whips better, so dont skip that.

3. Taste a tiny bit and add the 1 tsp vanilla extract if you want it sweeter and more rounded.

4. In a tall glass mix 1 cup unsweetened almond milk (or another unsweetened keto milk) and 2 to 4 tbsp heavy whipping cream if you want a richer keto version. Stir a little so it’s combined.

5. If you’re using 1 tsp MCT oil or 1 tbsp unsalted butter, whisk or blend it into the milk/cream mixture so it emulsifies. Butter melts better if you warm it a few seconds first. MCT oil mixes cold ok, just stir or quick-blend.

6. Add ice cubes now if you want an iced coffee, otherwise leave it chilled or slightly warmed depending on preference.

7. Spoon the whipped coffee on top of the milk mixture, pile it up nice and fluffy.

8. Dust with a little cocoa powder or cinnamon for extra flavor and look.

9. Stir before drinking so the foam mixes into the milk, unless you want to sip it layered. Either way it tastes great.

10. Quick hacks: use a hand mixer or frother for best results, make extra whipped coffee and keep refrigerated for a day, and powder sweeteners in a spice grinder if they clump so they whip easier.

Equipment Needed

1. Small mixing bowl
2. Measuring spoons (tablespoon and teaspoon)
3. Hand whisk or electric hand mixer or milk frother
4. Measuring cup (for the milk)
5. Tall serving glass
6. Spoon or small spatula (for spooning the foam)
7. Small bowl or cup for butter or MCT oil (or a blender/mini whisk to emulsify)
8. Cocoa powder/cinnamon shaker or fine mesh sieve for dusting

FAQ

What is keto whipped coffee and is it actually low carb?
It's a frothy coffee topping made by whipping instant coffee, a keto-friendly powdered sweetener, and hot water until it becomes light and airy, then spooned over unsweetened almond milk. When you use erythritol or allulose and unsweetened milk, carbs stay very low, so yes it's keto friendly.

Can I make it without instant coffee?
Not really. Instant coffee granules dissolve and trap air when whipped, which gives that mousse texture. Brewed coffee won't whip up. If you can only get very finely ground instant espresso that's usually fine.

Do I need a mixer or can I whisk by hand?
You can whisk by hand, but it takes 5 to 10 minutes and a lot of elbow grease. An electric frother or hand mixer gets perfect peaks in less than a minute, so it's worth it if you're making this often.

How do I make it richer and more filling?
Add 2 to 4 tablespoons of heavy whipping cream to the milk or mix 1 tablespoon MCT oil or unsalted butter into the whipped coffee. That boosts the fat and makes it creamier and more satisfying.

Can I heat it or is it only for iced coffee?
You can pour the whipped coffee over hot milk for a warm drink, but the foam will slowly deflate into the hot milk. It's most stable over cold milk with ice if you want the peak texture to last.

Any tips for best results and avoiding grainy texture?
Use powdered sweetener so it dissolves and whips smooth. Make sure the water is hot enough to fully dissolve the coffee and sweetener before whipping. If the foam seems gritty, whip longer or switch to a finer powdered sweetener like allulose or powdered erythritol.

Keto Whipped Coffee Recipe Substitutions and Variations

Instant coffee granules: swap with 2 tablespoons very strong brewed espresso or concentrated cold brew chilled first; if using brewed, reduce hot water to 1 tablespoon so the foam still whips up good.
Powdered erythritol or allulose: use 2 tablespoons powdered monk fruit sweetener or 2 tablespoons finely ground stevia blend (measure by sweetness, some blends are stronger), both powder form whip much better than crystals.
Unsweetened almond milk: replace with 1 cup unsweetened coconut milk or unsweetened cashew milk for similar texture; coconut adds a hint of tropical flavor, cashew is creamier.
MCT oil or unsalted butter: use 1 teaspoon coconut oil or 1 tablespoon ghee for extra fat and mouthfeel; note coconut oil can solidify if drink is very cold, so mix in while whipped is still warmish.

Pro Tips

1. Use powdered sweetener and make sure it’s really fine — if it’s gritty the foam won’t get glossy. If yours clumps, blitz it in a spice grinder or pulse in a blender for a few seconds.

2. Whip overdoable not underdone: stop when you get soft to medium-stiff peaks. If you keep whipping hoping for more volume you’ll actually break it down and make it runny.

3. Warm the butter a few seconds before adding so it melts, or add MCT oil instead if you don’t want weird flecks. Either way whisk or blender it into the milk so it emulsifies and doesn’t separate.

4. You can make the whipped coffee ahead and fridge it up to 24 hours but it firms a bit. Give it a quick re-whisk or zap in a hand frother for 10 seconds before serving to revive the fluff.

Keto Whipped Coffee Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I just perfected How To Make Yummy Coffee At Home with a whipped TikTok coffee that turns two pantry staples into a ridiculously creamy, Insta-ready mug you won't believe is homemade.

Servings

servings

Calories

175

kcal

Equipment: 1. Small mixing bowl
2. Measuring spoons (tablespoon and teaspoon)
3. Hand whisk or electric hand mixer or milk frother
4. Measuring cup (for the milk)
5. Tall serving glass
6. Spoon or small spatula (for spooning the foam)
7. Small bowl or cup for butter or MCT oil (or a blender/mini whisk to emulsify)
8. Cocoa powder/cinnamon shaker or fine mesh sieve for dusting

Ingredients

2 tablespoons instant coffee granules
2 tablespoons hot water
2 tablespoons powdered erythritol or allulose (use powdered so it whips easier)
Pinch of fine salt
1 cup unsweetened almond milk or other unsweetened keto milk
2 to 4 tablespoons heavy whipping cream (optional for richer, creamier keto version)
1 teaspoon vanilla extract (optional)
1 teaspoon MCT oil or 1 tablespoon unsalted butter (optional for extra fat)
Ice cubes, as needed for iced version
Cocoa powder or cinnamon for dusting, optional

Directions

Put the 2 tbsp instant coffee, 2 tbsp hot water, 2 tbsp powdered erythritol or allulose and a pinch of salt in a small bowl.
Whip that mixture with a hand whisk, electric mixer or milk frother until it becomes thick and fluffy and forms soft to stiff peaks, about 2 to 5 minutes depending on your tool. Powdered sweetener whips better, so dont skip that.
Taste a tiny bit and add the 1 tsp vanilla extract if you want it sweeter and more rounded.
In a tall glass mix 1 cup unsweetened almond milk (or another unsweetened keto milk) and 2 to 4 tbsp heavy whipping cream if you want a richer keto version. Stir a little so it’s combined.
If you’re using 1 tsp MCT oil or 1 tbsp unsalted butter, whisk or blend it into the milk/cream mixture so it emulsifies. Butter melts better if you warm it a few seconds first. MCT oil mixes cold ok, just stir or quick-blend.
Add ice cubes now if you want an iced coffee, otherwise leave it chilled or slightly warmed depending on preference.
Spoon the whipped coffee on top of the milk mixture, pile it up nice and fluffy.
Dust with a little cocoa powder or cinnamon for extra flavor and look.
Stir before drinking so the foam mixes into the milk, unless you want to sip it layered. Either way it tastes great.
Quick hacks: use a hand mixer or frother for best results, make extra whipped coffee and keep refrigerated for a day, and powder sweeteners in a spice grinder if they clump so they whip easier.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.