Sugar-Free Chocolate Caramel Whipped Coffee with Collagen let’s you create a coffee-shop experience at home with multiple benefits! Whipped coffee (also called Dalgona) is a trend that is definitely meets and exceeds all the buzz!
This Chocolate Caramel Dalgona is a decadent-tasting coffee beverage that blends two classic flavors — chocolate and caramel – that are beloved pairings in most everyone’s cuppa Joe.
Check out more benefits of Caramel Chocolate Whipped Coffee which you can serve warm or cold depending on your mood:
Venti: When it comes to coffee, more is better in my book! That’s why I made this chocolate coffee dalgona “venti” sized, measuring in at over 20 ounces. However, if that’s too much caffeine for you, half the recipe or share with a friend.
Sugar Free: Using sugar-free coffee syrups and products that inherently have no sugar or have been sweetened with a natural, low-carb option (like Stevia) means this remains a low-carb coffee beverage.
Economical: Instead of $6+ you might pay in a gourmet coffee shop, this caramel chocolate whipped coffee is a fraction of the cost – I’d say just under a dollar, and that’s including a serving of collagen powder which is amazing for your health.
Collagen-Boosted: A serving of collagen hydrolysate (in a caramel flavor) is added to the almond milk before topping with the espresso foam. This not only creates the rich caramel flavor, but boosts the drink with 12g of protein and benefits for bones, joints, skin, gut and more.
I used the Daily Joint Collagen from Great Lakes Wellness – save 10% with code THEFITFORK10OFF. You can also use a plain flavor collagen and mix a tablespoon of sugar-free caramel syrup into the milk.
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Sugar Free Chocolate Caramel Whipped Coffee is an impressive yet easy coffee beverage to make — and much more economical than going out, too! Serve warm or cold over ice. Low carb and friendly for Keto diets with 2g net carbohydrate.
- 18 oz. almond milk
- 2 tbsp. Great Lakes Wellness “Daily Joint” Collagen Classic Caramel Flavor
- 2 oz. boiling water
- 2 tbsp. instant espresso
- 2 tbsp. sugar-free chocolate syrup for coffee
- Optional garnish: sugar-free chocolate dessert syrup
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Warm milk or keep cold, depending on preference.
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Stir in collagen until combined; set mixture aside.
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Boil water in bowl in microwave. Add instant espresso and sugar-free chocolate coffee syrup to hot water and use coffee frother to whip for 2 to 3 minutes, until soft peaks form.
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Gently pour espresso mixture and froth over milk.
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Drizzle with sugar-free dessert chocolate syrup, if desired.
Per 20-ounce serving: 128 cal, 2g net carb, 5.6g fat, 14.3g protein