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 1/2 cups (357 g) heavy whipping cream, (or full fat coconut milk)
- 1/3 cup (60.67 g) allulose
- 1/3 cup (60.67 g) Swerve Confectioners
- 1/2 vanilla bean, optional
- 1/3 cup (36 g) collagen protein powder
- 3/4 cup (177 g) hemp milk, or almond milk
- 1 tsp 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.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Hi Carolyn,
I was wondering if I used oat milk instead of the hemp milk do you think that would work as well?
That should be fine.
Thank you so much
Is oat milk keto?
Do you have a suggested replacement for the cream,? If I used this often my digestion would not be happy.
Please read the blog post! 🙂
How long will this last in the refrigerator? would you freeze the volume you can’t consume in that many days? There’s just me in the house who uses creamer.
Can I use whey protein powder in place of the collagen?
I am not sure it will blend in as well but feel free to experiment!
I just made this recipe for my cousin… only I added a 1/3 cup of pumpkin and all the spices that go with it.
It’s so good… whatever did not for in her bottle that goes to work, will be my dessert. 😎
Fantastic!
Hi Carolyn,
Love your recipes!
Question: if not using vanilla bean, is there still a 20 minute wait between step 1 and step 3?
Nope!
I made this with my homemade nut milk (cashew/walnut) and vanilla bean powder since I didn’t have a vanilla pod and it’s amazing. Can I freeze this and reheat if it separates? I’m the only one to use it and didn’t take that into consideration when I started and made a whole recipe instead of half.
I haven’t tried freezing it… I think you may have to experiment!
I’ve never commented on a recipe ever in my life until now, this is amazing- I drank a few sips straight from the bottle once it was done, it was that delicious.
A truly good tasting and keto friendly coffee creamer. In stead of heating, I put all of the ingredients into a blender and mixed on low for 20 sec. I needed a dairy free creamer so I opted for an entire can of organic unsweetened coconut milk and tweaked a few of the ingredients with what I had on hand. I used 1/4c monk fruit sugar (vs allulos), skipped the coffee bean, and reduced the unsweetened almond milk to 1/3c for extra thickness. The results were amazing, as is, but my husband asked me to add a few drops of food grade peppermint oil. We made a fresh pot of coffee right away and added the creamer to our cups and both were thrilled at how yummy it is. Thank you for sharing your recipe. We thought we had to settle for uneventful creamers on keto. 😋
A superior recipe, Carolyn! I have made several variations using different flavors of collagen and extracts. I do not heat anything, either. I pour it all into a large mason jar, shake it up thoroughly using a shaker ball, and screw on a pouring lid. It lasts longer than a week when not heating the cream. I’ve been looking for a good coffee creamer recipe for the eight years I have been keto and, finally, the search is over! Thank you so much!
To make the French Vanilla, do you also remove the seeds after steeping? or just the pod?
the seeds are fine, just remove the pod!
Finally, the perfect coffee creamer that is so easy to make. I had given up on coffee after not finding any Keto friendly one that could replace Coffee Mate. I did like the one, however, you made before, but it just took too long and too many ingredients to make. This is perfect. I even use it in tea and it is yummy. Thank you so much.
Another winner! I made the salted caramel version, and I love it! Thanks again, Carolyn!
The Allulose link does not work.
Where can I buy it?
This is the one I am currently using and I really like it. https://amzn.to/4h1ClLn
Thank you so much! The coffee creamers have been hard to give up! I have never seen hemp milk in my store but I will look for it. Can’t wait to try this, you may have just changed my life for the better!
Doesn’t the Swerve crytallize after it’s been refrigerated? Can I just use all allulose to prevent this? Thanks!
It won’t recrystallize BECAUSE you are using some allulose.