Place the brown sweetener, milk, espresso powder, sea salt, and Keto Chow in a large bowl and whip together with a hand mixer until completely combined, scraping down the sides as needed.

Add half the cream cheese and continue whipping until you can no longer see flecks of cream cheese. Add the remaining half of the cream cheese and whip until completely mixed in.

In a separate bowl, whip the heavy whipping cream until it forms stiff peaks.

Slowly fold the whipped cream into the cream cheese mixture until thoroughly incorporated and no streaks of cream can be seen.

Spoon the mixture into the coffee cups.

Cover with plastic wrap and place in the fridge for at least 2 hours to set.

Before serving, remove from the fridge and top with extra softly whipped cream, drizzle with your favorite keto caramel sauce, and top with a couple of coffee beans.