Keto Milk Tea with Coffee Jelly and Salted Cream Cheese

4.7 from 3 reviews



Keto Salted Cream Cheese Topping (click for the recipe)

Coffee Jelly Sinkers

  • 1 (10g) pack of ferna gelatine
  • 1 sachet (or 2 tsp) instant coffee, I used nescafe
  • 1 tsp vanilla extract
  • 1 1/2 cup hot water

Milk Tea

  • 34 tea bags steeped in 1 cup hot water (I used Lipton yellow label)
  • 2 shots (3 oz) heavy cream
  • 12 tsp sweetener of choice, stevia or equal gold or erythritol


  1. Get your Keto Salted Cream Cheese Topping ready. Click here for the recipe
  2. Make the Coffee Jelly: In a small bowl, dissolve the gelatine and instant coffee in 1 cup of water. Mix well.
  3. Add the vanilla extract and pour in the 1/2 cup of hot water left. Keep on stirring until all gelatine is dissolved.
  4. Refrigerate to set. It’s better if you can refrigerate overnight.
  5. Cut into small cubes to set aside.
  6. Make the Milk Tea: Steep your tea bags in hot water for 5 minutes.
  7. You can chill your tea or you can use shaker with lots of ice to chill it.
  8. Fill your shaker with ice. Add the sweetener and the tea. Shake well until chilled and sweetener is dissolved.
  9. Pour in the heavy cream and stir well.
  10. Put around 2 tbsp (or more) of coffee jelly in a tall glass. Pour in your milk tea and some ice. Don’t fill it up to the brim, though and leave room for your cream cheese topping.
  11. Put around 2-4 tbsp of salted cream cheese topping on top of your milk tea.
  12. Serve and Enjoy!


The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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