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Originating from Asia, Cheese Tea is all the rage these days. There are new shops popping up everywhere and if current 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 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!
For this one, the only unique ingredient you will need is Swerve or 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
- 1 tsp Jasmine Loose Leaf Tea
- 3oz Cream Cheese (room temperature)
- 3 tbsp Swerve or Monkfruit Sweetener
- 1/2 Cup Whipping Cream
- 1/4 Cup Half and Half
- 1/2 tsp Sea Salt
Directions
1) Gather all the ingredients.
2) 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.
3) In a serving glass, pour tea over ice, add Swerve or Monkfruit and stir to dissolve. You can adjust sweetness level to your liking (we recommend adjusting per tsp of sweetener).
4) In a medium mixing bowl, add Swerve or Monkfruit and cream cheese. Beat on high until smooth and creamy. About 3 minutes with a hand mixer.
5) 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.
6) Spoon whipped cream mixture on top of iced green tea. Optional- sprinkle a little sea salt on top.
You can either sip getting that perfect amount of coffee and cream or mix everything up making a creamy smooth drink. Either way, you can’t go wrong. Hope you enjoy our Keto-fied Cream Cheese Green Tea! If you are looking for more drinks we have Keto-fied, be sure to check out our drink section in the Recipe Index!
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Cream Cheese Foam Green Tea
Ingredients
- 1 tsp Jasmine Loose Leaf Tea
- 12 oz Hot Water
- 3 oz Cream Cheese
- 3 tbsp Swerve or Monkfruit Sweetener
- 1/2 Cup Whipping Cream
- 1/4 Cup Half and Half
- 1/2 tsp Sea Salt
Instructions
- Gather all the ingredients.
- 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 or Monkfruit and stir to dissolve. You can adjust sweetness level to your liking (we recommend adjusting per tsp of sweetener).
- In a medium mixing bowl, add Swerve or 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.
- Spoon whipped cream mixture on top of iced green tea. Optional- sprinkle a little sea salt on top.
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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.