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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As a user of unsweetened Nutpods, I am wondering if I can just leave the sweetener out? I don’t need my coffee sweetened, just creamy.
The sweetener does have a way of making it thicker and more syrupy, but you’re certainly welcome to experiment!
ive just made this recipe with tinned full fat coconut milk. I found it a bit over sweet! ive made notes on my printed copy to use much less sweetener next time.
I don’t know if its the consistency of the tinned milk but it seems very runny – though its still warm-so maybe patience is the issue.
just wondering if you have made it with coconut milk and the difference in the consistency is noticeable?
looking forwards to trying it in my coffee! thanks!
Well, the first recipe that didn’t work for me from Carolyn, and I have all of her books. Perhaps it’s because I don’t use creamer. I use heavy cream in the bottom of my mug, add the coffee and using an electric frother, froth half and half. I wanted to eliminate the half and half for a more keto option, hence this recipe when I saw that “It does froth! I have the aeroccino frother and I get a nice thick froth with it.” (YIKES!!! can’t afford the $109. price tag for the aerocinno and I don’t have a nespresso…..besides, I have my frother)
Well, mine absolutely did NOT froth! Not even a bit. I tried with my electric frother, then even used a small battery frother: nope, nothing! With half and half, I get a heavy thick froth that lasts and lasts. I NEED my froth!!! Really disappointed. I guess I’ll use this as my heavy cream instead until it is gone. I really wanted it to froth. I made it exactly as stated. To be fair, NOTHING except half and half has ever frothed in it and I’ve tried almond milk, coconut milk, and other nut milks.
I should also say that I have never been able to make froth using the steamer wand on the coffee/espresso machine. Never.
This sounds amazing.
Just curious why this would only last for one week in the fridge?
Thank you.
Because of the cream. 🙂