Why spend money on expensive keto coffee creamers when it’s so easy to make your own? This rich, sugar-free creamer will take your morning coffee to the next level.
I have no idea why it took me so long to create a keto coffee creamer recipe. I think because I drink black coffee most of the time, I just didn’t want to bother with it.
But readers often tell me that they use my sugar free condensed milk as creamer and it got me thinking. I’ve used it myself in Vietnamese Keto Iced Coffee, but it’s a little thicker than standard creamers.
I wanted to create a really good low carb coffee creamer that adds just the right creamy, sweet quality you love and mixes in easily. And I have to say, I am pretty certain I accomplished that goal!
Why you will love this keto creamer
Many people enjoy creamers in their coffee on a daily basis. But the storebought keto versions are pricy and it can become a very expensive habit. Making your own at home is less expensive and astonishingly easy.
And best of all, you get to control the ingredients, the flavors, and the level of sweetness. This low carb coffee creamer is infinitely adaptable to suit your palate. Check out all of my expert tips and flavor variations!
It has only 0.6g of carbs per 2 tablespoon serving. Most store-bought versions say 1 tablespoon is a serving but I don’t know anyone who puts a single tablespoon of creamer in their coffee! And even if you double up, you are still well under 2g of carbs.
Ingredients you need
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- Heavy cream: Heavy cream forms the base of this keto creamer recipe. But you could also use full fat coconut milk for dairy-free.
- Sweetener: I used a combination of allulose and Swerve Confectioners for this. The allulose helps make the creamy more syrupy. See the expert tips section for sweetener options.
- Collagen: Some collagen protein powder (aka collagen peptides) boosts the nutrition and thickens the creamer without the need for xanthan gum.
- Hemp or almond milk: You do still want the keto coffee creamer to be pourable, and to mix in easily with your coffee. If it’s too thick, it tends to sink right down to the bottom. So some additional milk helps. You can use any low carb milk you prefer.
- Extract or flavoring: Here’s where you can have a little fun and create all sorts of delicious flavors. Vanilla extract is always a classic.
Step by Step Directions
1. Simmer the cream: Combine the cream and sweeteners in a medium saucepan over medium heat. Bring to a simmer, then reduce the heat to medium low. Simmer 15 minutes, then remove from heat.
2. Add the vanilla bean: Split open the vanilla bean, if using, and scrape out the seeds. Add the seeds and the pod to the pan and cover. Let steep 20 minutes, then remove the pod.
3. Add the remaining ingredients: Whisk in the collagen, hemp milk, and vanilla extract. Taste and whisk in more sweetener if desired.
4. Transfer to a glass jar: Let cool completely. Then transfer to a glass jar and store in the fridge for up to a week. Shake before using.
Variations
Get creative with your keto coffee creamer! You can vary the flavors easily with this basic recipe. A few ideas to try:
- Cinnamon Dolce: Add 2 teaspoons of ground cinnamon in Step 3. You can also use cinnamon flavored collagen.
- Hazelnut: Add 2 teaspoons of hazelnut extract in Step 3.
- Pumpkin Spice: Use Brown Swerve instead of the powdered version. Then add 2 teaspoons of pumpkin pie spice in Step 3. You can also add 2 tablespoons of pumpkin puree, if you like.
- Salted Caramel: Use salted caramel collagen instead of plain collagen. Then add 1 to 2 teaspoons of caramel extract in Step 3.
Expert Tips
The cream needs to simmer for a bit to give the creamer the proper consistency, but don’t let it come to a full boil. Watch it carefully and make sure it’s bubbling around the edges the whole time. Adjust your heat up and down as needed.
If you don’t want to use collagen, whisk in some glucomannan to give it the right consistency. Half a teaspoon should be sufficient. You can also use xanthan gum but it does have a tendency to clump more and to give a bit of a slimy quality.
This makes quite a few servings so if you’re the only one in your house that uses creamer, make a half batch instead.
Sweetener options
I feel that allulose is the right sweetener to give the creamer a syrupy quality, and you could sweeten just with allulose if you like. Do watch it as it’s simmering, as it caramelizes faster than other sweeteners. You don’t want to accidentally make keto dulce de leche (although it is delicious!).
I know that allulose isn’t available to everyone so you could really use almost any sweetener in this low carb coffee creamer. If you use all Swerve, make sure it’s the powdered version so it dissolves better. But even pure stevia or pure monk fruit extracts will work.
NOTE: If you choose to use other sweeteners, I recommend adding it in Step 3, rather than simmering it with the cream. Sweeten to taste.
Frequently Asked Questions
There are a number of keto creamers on the market that you can use in your coffee. I like Perfect Keto’s new hazelnut creamer. However, it is much more cost efficient to make your own sugar free creamer at home. And it’s extremely easy too!
For dairy-free creamer, use coconut milk in place of the heavy cream. It works just as well as heavy cream.
Store in a glass jar in the fridge for up to a week. If you don’t think you will use the whole batch in seven days, make a half batch instead.
Easy Keto Coffee Creamer Recipe
Ingredients
- 1 ½ cups heavy whipping cream (or full fat coconut milk)
- ⅓ cup allulose
- ⅓ cup Swerve Confectioners
- ½ vanilla bean optional
- ⅓ cup collagen protein powder
- ¾ cup hemp milk or almond milk
- 1 teaspoon vanilla extract
- Additional sweetener to taste
Instructions
- Combine the cream and sweeteners in a medium saucepan over medium heat. Bring to a simmer, then reduce the heat to medium low. Simmer 15 minutes, then remove from heat.
- Split open the vanilla bean, if using, and scrape out the seeds. Add the seeds and the pod to the pan and cover. Let steep 20 minutes, then remove the pod.
- Whisk in the collagen, hemp milk, and vanilla extract. Taste and whisk in more sweetener if desired.
- Let cool completely. Then transfer to a glass jar and store in the fridge for up to a week. Shake before using.
Neely says
Every recipe I have ever made from Carolyn had been amazing and this is as delicious as I expected!
Toni Hrabak says
excellent & yummy. Thankyou
Robyn May says
The best! And I’m a creamer snob.
Tammy says
So yummy and delicious!
Sheila volpe says
does this creamer break fasting?
Carolyn says
I would assume so.
Ruth says
I would love to see a powdered creamer I could make and take out with me! I frequently visit coffee shops here in the UK but often they don’t do cream – I like cream in my coffee! And to have sweetener and collagen would be even better!
I did buy one but it cost a small fortune and has things in it I don’t think are Keto friendly.
JLee says
Do you leave the vanilla bean pod in while storing?
Carolyn says
No, remove it after steeping.
Cheryl says
I made the pumpkin spice version and we are loving it! Another awesome recipe. Thanks!
Rhonda says
Do you think this would freeze well? I freeze heavy cream in little ( just shy of a tablespoon) silicone candy molds. Easy to drop one in coffee and use frothed to mix into coffee, or tea
Carolyn says
Sure!
Rhonda says
Thanks! In freezer now! I made the pumpkin spice . Delicious!
Rhonda says
Note: did not freeze overnight 🤔
Alisa says
I don’t have caramel flavored collagen or caramel extract but I would like to make caramel creamer. Should I make one of your caramel sauces and add that to the cream and milk?
Carolyn says
Huh… I haven’t tried that. I am not sure the caramel sauce would combine that well but it’s worth a try!
Julicia Hernandez says
Do you think I could use coconut cream in place of hwc want to try making it dairy free
Carolyn says
Please read the ingredients section… I already mentioned that! 🙂
Anna says
Truly delicious, as are all of your recipes that I have tried! I followed your directions as stated, but used a can of coconut cream, and hazelnut extract instead of vanilla, per your suggestion for making different flavors. Thank you!
Carolyn says
Glad you enjoyed it!
Kimberly Lawson says
Holy yum yum!! This is the bomb of homemade coffee creamer. Never and I mean NEVER will I buy that crap from the store again. Where have you been my whole life??? Your recipes are delish! Next is the oatmeal.
Carolyn says
Thank you so much!
Kristen says
Brilliant!!! Thanks so much for this. Your lateral thinking has produced many delicious new recipes, including this one.
Audrey says
Will I be able too put it in my frother for my espresso to make a cappucchino?
Rachel Forbes says
have you tried to froth it yet? I’m thinking it won’t work but I’d love it if it did!
Carolyn says
It does froth! I have the aeroccino frother and I get a nice thick froth with it.
Jennifer says
This looks great. However…. in step 2 of the recipe card, And step 2 of the Blog Post…. it says Add the seeds and the POT to the pan…. think this should say POD (as in ‘the vanilla Pod…’)…. it would make an interesting creamer indeed… teehee….
LOVE YOUR recipes so much. thanks for all your hard work, and for sharing it with us. Closest thing to having you cook for us. thanks so much!
Carolyn says
Yes, thank you!
Beth H says
Love this recipe, I have been searching for a coffee creamer that is keto friendly. I’ve been using the Splenda creamer but it’s super expensive and has some questionable ingredients. I know exactly what I’m drinking with your recipe. I have chocolate protein peptides also, I see a mocha variety in my future. Thanks again for all of your work for us!
Carolyn says
Mocha… I thought about suggesting that as a version as well! Have fun with it. <3
Vicki says
I can’t use allulose because it causes me to have diarrhea. What else do you suggest? One more question: are powdered egg white the same as egg protein powder?
Carolyn says
Please read the blog post… I talked about all the sweetener possibilities. And yes, you can use egg white protein or powdered egg whites.
Deborah says
I love your recipes and I’m an avid follower. I want to try this, but I’m allergic to dairy and coconut. Do you have any other suggestions for the milk base that might work?
Carolyn says
I don’t, sorry!
Julie says
Deborah, can you eat eggs? You can blend hot coffee with liquid egg whites/raw eggs in a blender so they cook in the hot liquid and it makes the coffee creamy and a little thick, like you’ve added a high fat creamer. Add a bit of sweetener and a squeeze of extract flavoring and you’re golden!
S says
I just buy raw, grass-fed heavy cream at a pick-up location from a farm. You can too. https://www.realmilk.com/