Low-Carb & Keto Coffee Creamer Five Ways

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This sweet and delicious low-carb creamer is for all of us coffee lovers! It's just what you need to make the perfect keto coffee.

For me coffee is not just about the caffeine — after 4 pm I only drink Swiss water decaf anyway. I just love the taste of coffee but I can't drink it black, so apart from plain cream or almond milk I make my own flavoured coffee creamer by adding spices, vanilla extract or even cocoa powder. If you're like me and don't like your coffee sweetened, you can skip the sweetener in the keto condensed milk.

If you can't have dairy, simply swap the condensed milk with my dairy-free condensed milk recipe, and heavy whipping cream with coconut milk. If you want to make it nut-free, just use water instead of the almond milk, or use any seed milk (poppy seed milk is delicious!).

Hands-on Overall

Nutritional values (per serving, 2 tbsp/ 30 ml)

0.7 grams 0.3 grams 0.5 grams 8.2 grams 5.1 grams 80 calories
Total Carbs1grams
Fiber0.3grams
Net Carbs0.7grams
Protein0.5grams
Fat8.2grams
of which Saturated5.1grams
Calories80kcal
Magnesium4mg (1% RDA)
Potassium44mg (2% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (2%), fat (94%)

Ingredients (makes one 240 ml/ 8 fl oz jar)

Coffee Creamer:
  • 1/3 cup keto condensed milk (80 ml/ 2.7 fl oz) - recipe below
  • 1/4 cup heavy whipping cream (60 ml/ 2 fl oz)
  • 1/4 cup unsweetened almond milk (60 ml/ 2 fl oz)
Keto Condensed Milk:
  • 1/2 stick (4 tbsp) butter (57 g/ 2 oz)
  • 2 cups heavy whipping cream (480 ml/ 16 fl oz)
  • 2 cups unsweetened almond milk (480 ml/ 16 fl oz)
  • 1/2 cup brown sugar substitute such as Lakanto or Sukrin Gold (80 g/ 2.8 oz)
Flavour options (per 240 ml/ 8 fl oz jar):

Note: for dairy-free coffee creamer, use our dairy-free Keto & Paleo Condensed Milk instead of the above condensed milk recipe, and coconut milk instead of heavy whipping cream (in the coffee creamer). Instead of brown sugar substitute, simply use Swerve or Erythritol.

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Instructions

  1. First, prepare the low-cab condensed milk. Place the butter into a sauce pan. Cook over a medium heat until it starts to foam and brown. This will take just a few minutes and you should keep an eye on it to prevent burning. Browning the butter will enhance the flavour. Low-Carb & Keto Coffee Creamer Five Ways
  2. Pour in the cream and almond milk. Don't panic when you see the butter floating on top at first. Add the sweetener and mix until well combined. Low-Carb & Keto Coffee Creamer Five Ways
  3. Bring to a boil over a medium-high heat. Once it starts simmering, turn the heat down to low. Reduce the to about half of the volume. This will take 30-45 minutes. You should get 2 to 2 1/2 cups of condensed milk. Low-Carb & Keto Coffee Creamer Five Ways
  4. When done, remove from the heat and set aside to cool down to room temperature. Blend using an immersion blender until smooth and creamy (this will help remove any clumps). Low-Carb & Keto Coffee Creamer Five Ways
  5. To prepare the coffee creamer, pour 1/3 cup of the prepared condensed milk into an 8-oz (240 ml) jar. Add 1/4 cup (60 ml) heavy whipping cream and 1/4 cup (60 ml) unsweetened almond milk. You can repeat this step for more jars if making more flavours. Store any leftover condensed milk in a sealed jar in the fridge for up to a week. Low-Carb & Keto Coffee Creamer Five Ways
  6. Add the flavouring of your choice (I like cinnamon) and cover with a lid. Low-Carb & Keto Coffee Creamer Five Ways
  7. Shake until smooth and frothy. Note that it will be easier to combine if you use room temperature or warm condensed milk rather than refrigerated condensed milk. Low-Carb & Keto Coffee Creamer Five Ways
  8. Pour in your coffee or tea and enjoy! Low-Carb & Keto Coffee Creamer Five Ways
  9. Store the prepared creamer in the fridge in the sealed jar for up to a week. Low-Carb & Keto Coffee Creamer Five Ways
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (10)

Hi, I am wondering if I can use just regular swerve sugar replacement instead of the brown sugar replacement ?

Reply

Hi Kristine, feel free to use any other low-carb sweetener! Erythritol, Swerve, monk fruit, stevia - all will work. You can use more or less to taste.

Reply

Does this freeze OK? I have a mind to freeze in ice cubes and just use as and when needed?

Reply

I'm not sure. I haven't tried freezing it - it may separate once thawed.

Reply

I have been looking for a coffee creamer and yours sound delicious, but we can't have any nut products in our house. How do you think it will come out if I use heavy whipping cream or can you think of another alternative beside nut base products? Thank you!
Nicole

Reply

I think you can either use water (you will need to dilute it a little) or you could try light coconut milk (pouring, not canned), or seed milk. I like milk made from poppy seeds - it takes just a few seconds to make (blend & strain) and takes great: Complete Guide to Homemade Nut and Seed Milk

Reply

Where did you get the cute little lid that has a pour spout? That looks like it would be really handy.

Reply

It is! I got it from Lakeland (UK) but you should be able to find it on any Amazon 😊

Reply

I just made this recipe (using your sweetened condensed milk recipe also) and I can't wait till the morning to try it in my coffee!!!  I used the basic recipe and added almond extract to give it an Italian Sweet Cream type flavor.  Thank you so much for sharing your recipe!

Reply

That's a nice one, I need to try it with almond extract! 😊

Reply