The Perfect Sugar-Free Dalgona Coffee "Cafe Cremoso" recipe. Treat yourself without indulging in too many calories with this easy and super delicious Sugar-Free Dalgona Coffee. I'm sure you’re going to love this coffee recipe as much as my family and I do!😉
How to Make Sugar-Free Dalgona Coffee
Note: The full instructions are provided in the recipe card below.
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 the 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 about 20 to 25 minutes longer. Good luck!)🙃 The mixture will begin to turn a lighter color and thicken as you whipped 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 color, 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 Sugar-Free Dalgona Coffee scoopable).
Fill a glass with your choice of milk (hot or cold, with or without ice), add a generous dollop of whipped Sugar-Free Dalgona Coffee, and adjust to your liking. Mix well until the Sugar-Free Dalgona Coffee cream completely dissolves before drinking. Enjoy!
Related Recipes:
- Big batch dalgona coffee cafe cremoso
- Coffee beans covered in dark chocolate
- Cinnamon coffee
- Cafe de olla
- Maple iced coffee
📖 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
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
