Whipping up health: The rise of keto coffee foam as a dessert

Sweet desserts don't have to be laden with calories. By simply combining a few ingredients, you can create a delightful dessert that all coffee enthusiasts will adore. Keto coffee foam stands out as a superb alternative to traditional desserts, which often come with a high calorie and sugar content. Its low-carb and calorie profile makes it an excellent option for those on a ketogenic diet, as well as for anyone mindful of their health and figure.

This foam is fluffy, delicate, and bursting with coffee flavour – it truly deserves your attention. It's perfect for those who are calorie-conscious and seek to reduce their intake without foregoing their favourite sweets.

Each serving contains less than 100 kcal and almost no carbohydrates. It's an ideal choice not only for those following a ketogenic diet but for everyone! This incredibly simple recipe lets you quickly whip up a sweet and aromatic dessert.

Ingredients:

• 5 grams of gelatin,
• about 200 ml of brewed coffee,
• 200 grams of high-protein yogurt, e.g., skyr type,
• 2 tablespoons of erythritol or xylitol.

How to prepare:

1. Brew the coffee and dissolve the sweetener in it. Allow it to cool slightly, but not completely.
2. Add the gelatin to the warm coffee and thoroughly mix to avoid lumps.
3. Pour the coffee into a bowl, add the yogurt, and beat the mixture with an electric mixer at high speed for about 10 minutes. The foam should noticeably increase in volume.
4. Transfer the ready foam into cups, tall glasses, or a container.
5. Place in the fridge for at least 2 hours to set.
6. Before serving, you might like to sprinkle the foam with powdered coffee, bitter cocoa, or grain coffee.

If calorie cutting isn't a priority for you, consider adding 2-3 tablespoons of mascarpone to the mixture. This will render the keto coffee foam even creamier and more scrumptious, and although the dessert's calorie content will rise, it will remain much lower than that of traditional, sugar and fat-rich desserts.