Low-Carb Dalgona Matcha Latte

Name: Low-Carb Dalgona Matcha Latte
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 large egg white or ¼ cup heavy whipping cream (60 ml/ 2 fl oz); 1 tbsp powdered Erythritol or Swerve (10 g/ 0.4 oz) or stevia to taste; ¼ tsp vanilla powder or 1 tsp sugar-free vanilla extract; 1 tsp matcha powder, green tea powder; ¾ cup unsweetened almond milk or cashew milk (180 ml/ 6 fl oz ml); Optional: 2-4 ice cubes

Martina SlajerovaUpdated 18 July 2021★★★★★4.9 (57 ratings)

Ready in 10m
2.1 g net carbs
52 kcal
Serves 1

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Low-Carb Dalgona Matcha Latte (keto, paleo, sugar-free)

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!

Are Raw Eggs Safe to Eat?

Raw eggs are safe to eatTrusted sourceWikipediaWikipedia is written collaboratively by largely anonymous volunteers who write without pay.Open link 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.

Step-by-step

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 vanilla and mix in.
Sift in the matcha and gently fold in.⁠
After 20 to 30 seconds it will be soft, creamy and well combined.
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 matcha mixture.
Unlike the Dalgona Chocolate Milk, the matcha powder will not deflate the meringue and will be super fluffy so make sure your glass is big enough.
Optionally, sprinkle more matcha or vanilla on top. Enjoy immediately. I stir mine before serving — it makes this drink super creamy!

Recipe