This Dalgona Coffee inspired recipe is the new best way to serve your favourite iced matcha latte. Or maybe I should call it cappuccino because the matcha topping is really frothy. It's almost like green tea soft serve. So good!
I used the same technique using egg whites that worked for this caffeine-free Dalgona Chocolate Milk recipe. Now I'm thinking about all those other options... keto caramel, berries, lemon — and maybe even Iced Turmeric Latte? I'll be sharing more recipes on Instagram so stay tuned!😁
Egg White vs Heavy Whipping Cream
Just like my keto Dalgona Chocolate Milk, this Dalgona Matcha Latte requires an additional ingredient to whip up the topping — you could either use an egg white to make vanilla & matcha flavoured meringue topping, or simply use heavy whipping cream.
If you're not sure what to use, the cream will make the matcha topping sweet and mild but it's a bit too rich compared to traditional Dalgona topping which is light and airy.
The egg meringue topping will make it super light and frothy but it will also taste slightly bitter compared to the cream version. I like to stir mine before serving which reduces any matcha bitterness.
How To Make the Perfect Dalgona Matcha Latte
Making this keto Dalgona Matcha Latte (or green tea latte) will only take 5 to 10 minutes. You'll start by beating the egg whites (or cream), and then add sweetener, vanilla (powder or extract, just make sure it's sugar-free), and finally you'll sift in the matcha powder (preferably ceremonial grade matcha powder). You can then simply spoon the fluffy green tea 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 2.1 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 138.4k
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.
Serving size 1 glass using egg white
Allergy information for Low-Carb Dalgona Matcha Latte
✔ Gluten free
✔ Dairy free
✔ Egg free
✔ Nut free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Coconut free
✔ Fish free
✔ Shellfish free
Nutritional values (per serving, 1 glass using egg white)
Net carbs2.1 grams
Calories from carbs 17%, protein 41%, fat 42%
Total carbs3.1 gramsFiber1 gramsSugars1 gramsSaturated fat0.2 gramsSodium146 mg(6% RDA)Magnesium27 mg(7% RDA)Potassium370 mg(19% EMR)
Ingredients (makes 1 serving)
Do you like this recipe? Share it with your friends!
Let us know what you think, rate this recipe!