Is dalgona coffee without sugar still "fluffy"? Would love to make dalgona coffee without sugar - is the granulated sugar necessary to keep the coffee &quot;fluffy&quot;? The recipe calls for two tablespoons of sugar - are there are some sweetener alternatives that will give you the same &quot;fluffy&quot; texture as using granulated sugar?
I have just made one batch with Xylitol:

Other websites also recommend Erythritol - which isn’t surprising, considering that both are sugar alcohols. (Note that both can have a laxative effect, individual tolerance varies.)
Apparently the (non-)sugar granules aren’t even required, I have seen (albeit not tested myself) recipes that use liquid sweeteners, e.g. this one with maple syrup, but I have also read posts that claim that they whip well, but that the stability of the foam is not the best.