Cream Cheese Foam Coffee
The BEST Asian Low-Carb/Keto recipe for Cream Cheese Foam Coffee. Enjoy the taste of this unique drink at only ~1g Net Carb/Serving. Step by step directions with pictures makes this recipe quick and easy.
Prep Time 10 minutes
Total Time 10 minutes
- 24 oz Brewed Coffee
- 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
Gather all the ingredients.
Brew coffee per your preferred method or use a siphon like we did here. Note - I recommend making the coffee stronger if making iced coffee to avoid dilution.
If you would like hot coffee, pour brewed coffee into serving glass. If you would like iced coffee, pour coffee into a serving glass and add ice cubes.
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 cheese mixture on top of iced or hot coffee. Optional- sprinkle a little sea salt on top.