Originating from Asia, Cheese Tea is all the rage these days! There are new shops popping up everywhere and if boba tea shops didn’t have it on their menu before, they do now!
I’m not usually one to quickly jump on the new food fad bandwagon because let’s be honest, they don’t always live up to the hype.
However, I must say, Cheese Tea is ALL THAT and then some! The combination of creamy, slightly sweet and salty cream cheese foam, topped over cold green tea is something to marvel at. And like all good beverages that I have come across, I couldn’t wait to create a low-carb/keto version of this delicious drink.
We recommend doubling up the ingredients and keeping the whipped cream mixture covered in the refrigerator so you can use it daily in your morning or afternoon tea!
This one is super fast, easy, and will definitely put on a dessert like twist to your normal green tea! Only needs 4 ingredients too!
For this one, the only unique ingredient you will need is Swerve/Monkfruit, both can be purchased on Amazon or local specialty market.
Now, let’s get started!
Prepping Time 10M
Total Time 10M
Net Carb/Serv ~1g
Servings 2
Ingredients
- 2 tsp Jasmine Loose Leaf Tea
- 12oz Hot Water (for tea)
- 1 Cup Ice
- 3oz Cream Cheese (room temperature)
- 3 tbsp Swerve/Monkfruit
- 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 Swerve/Monkfruit 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) Use your preferred method to steep tea leaves. My go-to is using the bottom dispensing tea pot for the simplicity and ease. Note – I recommend steeping the tea for at least 5 minutes or longer to ensure a strong brew.
5) In a serving glass, pour tea over ice. You can add additional Swerve/Monkfruit if you prefer your tea sweet (we recommend adjusting per tsp of sweetener).
6) Spoon whipped cream mixture on top of iced green tea. Optional – sprinkle a little sea salt on top. Note – when drinking, don’t mix. Drink with foam on top.
Hope you enjoy your low-carb/keto Cream Cheese Green Tea!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!
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Cream Cheese Foam Green Tea
Ingredients
- 2 tsp Jasmine Loose Leaf Tea
- 12 oz Hot Water for tea
- 1 Cup Ice
- 3 oz Cream Cheese room temperature
- 3 tbsp Swerve/Monkfruit
- 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 Swerve/Monkfruit 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.
- Use your preferred method to steep tea leaves. My go-to is using the bottom dispensing tea pot for the simplicity and ease. Note - I recommend steeping the tea for at least 5 minutes or longer to ensure a strong brew.
- In a serving glass, pour tea over ice, add Swerve/Monkfruit and stir to dissolve. You can adjust sweetness level to your liking (we recommend adjusting per tsp of sweetener).
- Spoon whipped cream mixture on top of iced green tea. Optional - sprinkle a little sea salt on top. Note - when drinking, don't mix. Drink with foam on top.
Video
Nutrition
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Just made this. Thank you! Do you know how many days the cheese topping would last in the fridge?
You are very welcome! We never fully tested it, but we had one in the fridge for 3 days and it was still good! I’m sure it could last longer though.
How much does this make, did some calorie counting and with the measurements you had it was 605 calories. Is that for 2 so 302.5 calories for each cap or does it make more than 2 caps?
Hey Brandon! It depends on how much you use per drink, but would say probably between 3-5.
I just realize it is actually a whipped cream not like grated cheese as a topping LOL
Hey Grayson! Haha, yeah, it’s whipped cream cheese so fluffy!
Can you substitute the monkfruit with sugar?
Hey Amy! Yup, monkfruit is a 0 carb 1:1 sub for sugar, so if you don’t care about carbs, just swap out for sugar!
Thank you so much for this recipe. I would give up my low carb diet just to have Tea with cheese topping from Happy lemon but I guess I don’t have to compromise my diet anymore. This is a life saver. Milk Tea is life but Low Carb Diet if lifer!
Hey Sherry! You’re welcome and glad it helped!
Hi, I don’t have half and half and, instead of whipping cream, I have heavy cream. Would the heavy cream substitute for both the half and half and the whipping cream, since it would have more hold and texture than the whipping cream and more fat than the half and half? Have you ever tried it with heavy cream? Does it freeze well?
Hi! Whipping cream and heavy cream is the same thing, and half and half is just 50% heavy cream 50% milk. So you could sub out by using 5/8 cups of heavy cream and 1/8 cup milk or just use straight heavy cream as you suggested (will be slightly thicker).
We never have frozen this so can’t comment but it does on the in fridge 3-4 days.
Hey, I want to make this and I’m not sure whether the whipping cream should be whipped or not
Hello! When you add the whipping/heavy cream, it’s not whipped and in liquid form. But once you beat it with a hand mixer, the entire mixtures becomes ‘whipped’. Hope that answers your question.
hi! I tried this tonight with coconut cream instead of heavy whipping cream, and subbed 1 Tbsp of the Swerve with maple syrup – and it’s delicious!! thank you so much for the recipe!
Hey Christine! Thanks for the feedback and glad you liked the recipe!
I’ve been keto for about a month now and this SAVED ME! I’ve been missing Happy Lemon the most, and this is pretty darn near close! I didn’t see the comments earlier about the half and half (doh), but did an “at home” version for it from the web that suggested butter and milk (I used almond milk) – couldn’t even tell.
Definitely rich and delicious.
I doubled the recipe too, and my only preference is that I cut down the monk fruit sweetener to ~4.5 tbs total, and it was just fine for me. Next time I might try just 2 (meaning per serving) and see if that gets me where I need to be. Artificial sweeteners aren’t apparently my body’s favorite, so that’s just my necessity! Otherwise, did I mention lifesaver??
Hey Rachel! You’re welcome and glad you found your lifesaver! Thanks for the great feedback and hope you stay safe and healthy!
Did everyone use granular or powdered sweetener. I have both and am leaning toward powder, but I’m running low- so was thinking of using granular. TIA
Hello! We used granular sweetener for this recipe.
Hey there, how are you?
Thanks for the recipe. Wondering if it’s possible to omit the sweetener for the whipped cream /cream cheese step? Is it just for flavour, or does it help with the cream mixture to foam up? Thank you
Hi Jo! You’re welcome for the recipe. The whip cream cheese should still whip up without sweetener, but will obviously alter the flavors.