Sugar-free Dalgona coffee is a lighter, low-calorie version of the classic whipped coffee. It's made by whipping instant coffee, a sugar-free sweetener, and hot water until it becomes thick, fluffy, and caramel-colored, then serving it over hot or iced milk.
This sugar-free variation keeps the creamy, airy texture people love, but without the added sugar. It's perfect for anyone wanting a healthier Dalgona coffee that still delivers great flavor.
This easy Sugar-Free Dalgona Coffee is made with just three ingredients and whips into a light, airy, caramel-colored cream that you can store in the freezer.
It's a healthier, low-calorie alternative to classic Dalgona coffee, and you can use any sugar-free sweetener you prefer (I use allulose).
The mixture stays creamy and scoopable, making it perfect for quick homemade lattes-just add a spoonful to hot or cold milk and stir until fully dissolved.
How to Make Sugar-free Dalgona Coffee
Note: Full instructions are provided in the recipe card below.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the instant coffee and hot water.
- Add the sugar of your choice (granulated, Turbinado, or light brown).
- Beat for 5 minutes on medium speed, then 5 minutes on high speed, until thick, fluffy, and creamy.
- Transfer the mixture to an airtight container and freeze for up to three months.
Hint: Store the Sugar-free Dalgona in the freezer-whenever you want a quick cup, just scoop a little into hot milk for instant creamy coffee.
Storage & Freezing
Storage/Freeze: This sugar-free whipped coffee does not store well in the refrigerator-it must be kept in the freezer. Transfer it to an airtight container and freeze for up to three months. Don't worry. It won't harden; it stays soft and scoopable, so there's no need to defrost before using it!
To use, simply scoop a spoonful and stir it into very hot milk until fully dissolved. You can also use cold milk (our favorite way to enjoy sugar-free Dalgona Coffee at home), but keep in mind you'll need to stir a little longer when using cold milk for it to fully dissolve.
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Recipe
Easy Sugar-Free Dalgona Coffee
Ingredients
- 80 g NESCAFÉ CLASICO Dark Roast Instant Coffee* (any soluble coffee brand)
- 400 g Allulose Sweetener
- 200 ml hot water
- 1 teaspoon vanilla extract or ground cinnamon , optional
To make the Coffee:
- 1 cup (0.24 l) milk or milk alternative of your choice, hot or cold
Instructions
- Combine instant coffee, allulose, vanilla, and hot water in a large mixing bowl. Using an electric mixer, set to a low setting, whip the mixture continuously until a soft peak, gradually increase the speed to medium-high as coffee cream thickens, and keep whisking until a stiff peak forms, about 10 minutes or so.
- (If you don't have a hand mixer, it can be whipped by hand, know the process takes longer, about 20 to 25 minutes, Good luck!)🙃 The mixture will begin to turn a lighter color and thicken as you keep whipping it.
- Once the mixture has reached a thick (I mean, it will be so thick that it will not drop off the spoon if turned over), light, fluffy consistency, and golden-brown in color, then it is ready! Use immediately or store in the freezer in an air-tight container for up to 3 months. (Don't worry; it won't freeze. The Allulose will keep the coffee cream scoopable).
To make the coffee:
- Fill up a glass with your choice of milk (hot or cold, with or without ice), add a generous dollop of whipped coffee, and adjust to your liking. Mix well until the coffee cream completely dissolves before drinking. Enjoy!
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
