Follow us 148.4k
Have you heard of Dalgona Coffee? It's an easy, refreshing beverage made with milk (we are using almond milk for a low-carb recipe) and fluffy coffee sweetened with sugar (we are using a low-carb sweetener).
While I love coffee, I wanted to see if I can use other ingredients to make a caffeine-free version — and if you follow me on Instagram, you know I’ve been working on two fun new keto recipes!
The one I'm sharing today is Dalgona Chocolate Milk. Now with coffee you get a nice frothy topping by simply whipping instant coffee, water and sweetener. You won't get the same effect with cacao powder and for that reason we need to use an additional ingredient.
Egg White vs Heavy Whipping Cream
I first made this low-carb Dalgona Chocolate Milk with whipped cream chocolate topping. It was tasty and worked well but I was wondering if there was another way. I found an interesting recipe that suggested using egg whites to make a chocolate flavoured meringue topping. That's it! While I liked both, the egg white version is fluffier and the topping is easier to mix with the nut milk base which is how I drink mine.
How To Make the Perfect Dalgona Chocolate Milk
Making Dalgona Chocolate Milk is easy and you will only need 5 to 10 minutes to make it. You'll start by beating the egg whites (or cream), and then add sweetener, cinnamon (highly recommended!) and finally you'll fold in the cacao powder. You can then simply spoon this chocolate mixture on top of iced almond milk and serve.
To stabilise the egg whites, I add a pinch of cream of tartar or a few drops of lemon juice. This will help the topping stay airy. If you’re using an egg white, beat until stiff peaks form. If you’re using heavy whipping cream instead, try not to overbear it. You don’t want it too stiff.
Tips & Substitutions
To make this recipe nut-free, you can either use poppy seed milk, coconut milk or even some heavy whipping cream diluted with water (one part of HWC and 3 parts of water). If you can't have dairy and eggs, you could use coconut cream.
Depending on whether you use an egg white or heavy whipping cream, one serving will add up to 2.8 g net carbs and about 50 kcal (with egg white) or 250 kcal (with HWC).
You'll end up with a leftover egg yolk which you can later use to whip up a batch of my healthy keto mayonnaise or Hollandaise Sauce!
Follow us 148.4k
Are Raw Eggs Safe to Eat?
Raw eggs are safe to eat as long as they are pasteurised. To pasteurise eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurise the eggs and kill any potential bacteria. Let the eggs cool down and store in the fridge for 6-8 weeks.
Hands-on Overall
Serving size 1 glass using egg white
Nutritional values (per 1 glass using egg white)
Net carbs2.8 grams
Protein5.6 grams
Fat3 grams
Calories58 kcal
Calories from carbs 18%, protein 37%, fat 45%
Total carbs5.7 gramsFiber2.9 gramsSugars1 gramsSaturated fat0.6 gramsSodium146 mg(6% RDA)Magnesium51 mg(13% RDA)Potassium413 mg(21% EMR)
Ingredients (makes 1 serving)
Instructions
- Separate the egg white from the egg yolk and place in a bowl.
- Beat the egg white using a hand whisk or an electric mixer. Optionally, you can add a pinch of cream of tartar or a few drops of lemon juice. This will help the egg white stay fluffy. If you'e using heavy whipping cream, make sure not to over-beat it. You want it soft rather than stiff.
- Add sweetener and cinnamon and mix in. Sift in the cacao and gently fold in.
- It should be soft and creamy. The egg white will deflate once you add the cacao so don't worry if you only get half of the volume.
- To serve, place 2-4 ice cubes in a glass and pour in unsweetened almond or cashew milk. Use a spoon or spatula to top with the fluffy chocolate mixture.
- Enjoy immediately. I stir mine before serving — it makes this drink super creamy!
Ingredients
Instructions
- Separate the egg white from the egg yolk and place in a bowl.
- Beat the egg white using a hand whisk or an electric mixer. Optionally, you can add a pinch of cream of tartar or a few drops of lemon juice. This will help the egg white stay fluffy. If you'e using heavy whipping cream, make sure not to over-beat it. You want it soft rather than stiff.
- Add sweetener and cinnamon and mix in. Sift in the cacao and gently fold in.
- It should be soft and creamy. The egg white will deflate once you add the cacao so don't worry if you only get half of the volume.
- To serve, place 2-4 ice cubes in a glass and pour in unsweetened almond or cashew milk. Use a spoon or spatula to top with the fluffy chocolate mixture.
- Enjoy immediately. I stir mine before serving — it makes this drink super creamy!
Nutrition (per serving, 1 glass using egg white)
Calories58kcal
Net Carbs2.8g
Carbohydrates5.7g
Protein5.6g
Fat3g
Saturated Fat0.6g
Fiber2.9g
Sugar1g
Sodium146mg
Magnesium51mg
Potassium413mg
Detailed nutritional breakdown (per 1 glass using egg white)
Do you like this recipe? Share it with your friends!
