Sweetened iced coffee topped with a creamy thick layer of cream cheese foam and a sprinkle of sea salt. Once you taste this cream cheese foam coffee recipe, there is no doubt you will be hooked!
This coffee drink recipe is what dreams are made of! The bitterness of the coffee paired with a slightly sweet and salty creamy foam layer topping is something you have to taste to believe.
Plus, all the fats in the cream cheese foam topping will keep you feeling full and give you that morning boost we all need!
So if you’re bored of your same old coffee beverage, go ahead and give this drink a shot!
What is Cream Cheese Foam Coffee?
Cream cheese, monkfruit erythritol blend, whipping cream, half and half and sea salt is beaten together until thick and topped over freshly brewed coffee.
How do you recommend brewing coffee?
To brew the most aromatic and strong coffee, use a french press, siphon or drip filter coffee. Instant coffee works as well!
Any tips on making this cream cheese foam coffee recipe?
- If making iced coffee, make the coffee stronger to avoid too much dilution from the ice. Or instead, use a cold brew based coffee.
- Do not mix the foam topping, instead the proper way to drink this is by sipping the coffee with the foam on top.
What is monkfruit erythritol blend sweetener and is it keto friendly?
Monkfruit erythritol blend is a sugar free, 0 carb sweetener made from monkfruit and erythritol, which is a sugar alcohol that does not affect your glycemic index.
Because monkfruit erythritol blend does not contain any sugar or carbs, it is a very keto friendly sweetener to use.
Looking for other cream cheese foam recipes?
- Cream Cheese Foam Green Tea
- Peach Cream Cheese Tea
- Matcha Cream Cheese Foam Milk Tea
- Cream Cheese Foam Strawberry Smoothie
Now, let’s get making this Cream Cheese Foam Coffee recipe!
- Prepping Time 10M
- Total Time 10M
- Net Carb/Serv ~1g
- Servings 2
Ingredients
- 12 oz Iced Coffee
- 3oz Cream Cheese (room temperature)
- 3 tbsp Monkfruit Erythritol Blend (or sweetener of choice)
- 1/2 Cup Whipping Cream
- 1/4 Cup Half and Half
- 1/2 tsp Sea Salt
Directions
1) Gather all the ingredients.
2) In a medium mixing bowl, add Monkfruit Erythritol Blend and cream cheese. Beat on high until smooth and creamy. About 3 minutes with a hand mixer.
3) Add half and half, whipping cream and sea salt to the mixing bowl and beat until thick and frothy but still slightly runny. About 3 minutes with a hand mixer.
4) Brew iced coffee per your preferred method. Note – I recommend making the coffee stronger to avoid dilution.
5) Spoon whipped cream cheese mixture on top of iced coffee. Note – when drinking, don’t mix. Drink with foam on top.
Hope you enjoy your Cream Cheese Foam Coffee!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of healthy Asian inspired recipes!
Join us on Facebook to be part of our interactive discussions & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!
Cream Cheese Foam Coffee
Ingredients
- 12 oz Coffee
- 3 oz Cream Cheese
- 3 tbsp Monkfruit Erythritol Blend or sweetener of choice
- 1/2 Cup Whipping Cream
- 1/4 Cup Half and Half
- 1/2 tsp Sea Salt
Instructions
- Gather all the ingredients.
- In a medium mixing bowl, add Monkfruit Erythritol Blend and cream cheese. Beat on high until smooth and creamy. About 3 minutes with a hand mixer.
- Add half and half, whipping cream and sea salt to the mixing bowl and beat until thick and frothy but still slightly runny. About 3 minutes with a hand mixer.
- Brew coffee per your preferred method. Note - I recommend making the coffee stronger to avoid dilution.
- Spoon whipped cream cheese mixture on top of iced coffee.
Video
Nutrition
*This page contains affiliate marketing links*
Great recipe! I tried to make 1 serving in my ninja single smoothie blender and it did NOT work out but I’m excited to try it again with a hand mixer
Hey Susie! Happy to hear you liked the recipe! Yeah, a blender probably won’t ‘aerate’ the heavy cream to foam it up.
The batch of cream cheese foam. How long will it last in the fridge ?
Hello Myrna! It will last around 3-4 days.