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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.
To keep my coffee creamer fresh and easy to pour, I used Mason Jar lids like these.
5 Flavour Options
Keep your creamer plain or add flavour by using some of the options below! The amounts listed are per 240 ml/ 8 fl oz jar of coffee creamer.
- Chocolate: 1 tbsp raw cacao powder or Dutch process cocoa powder (5 g/ 0.2 oz)
- Cinnamon: 1 tsp cinnamon
- Vanilla: 1/2 tsp vanilla bean powder or 1-2 tsp sugar-free vanilla extract
- Maple: 1/2 tsp sugar-free maple extract
- Pumpkin pie: 1 tsp pumpkin pie spice (you can make your own)
Dairy-Free & Nut-Free Coffee Creamer
I used my Keto Condensed Milk (uses cream). 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
Serving size 2 tbsp/ 30 ml
Nutritional values (per 2 tbsp/ 30 ml)
Net carbs0.7 grams
Protein0.5 grams
Fat8.2 grams
Calories80 kcal
Calories from carbs 4%, protein 2%, fat 94%
Total carbs1 gramsFiber0.3 gramsSugars0.6 gramsSaturated fat5.1 gramsSodium17 mg(1% RDA)Magnesium4 mg(1% RDA)Potassium44 mg(2% EMR)
Ingredients (makes one 240 ml/ 8 fl oz jar)
Keto Condensed Milk:
- 1/2 stick unsalted 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)
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)
- Optional: vanilla, cinnamon or cacao powder, to taste
Instructions
- 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.
- 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.
- Bring to a boil over a medium-high heat. Once it starts simmering, turn the heat down to low. Reduce the liquid to about half of the volume. This will take 30-45 minutes. You should get 2 to 2 1/2 cups of condensed milk.
- 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).
- 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, or use it to make Low-Carb Baileys!
- Add the flavouring of your choice (I like cinnamon) and cover with a lid.
- 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.
- Pour in your coffee or tea and enjoy!
- Store the prepared creamer in the fridge in the sealed jar for up to a week.
Ingredients
- 1/2 stick unsalted 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)
- 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)
- Optional: vanilla, cinnamon or cacao powder, to taste
Instructions
- 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.
- 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.
- Bring to a boil over a medium-high heat. Once it starts simmering, turn the heat down to low. Reduce the liquid to about half of the volume. This will take 30-45 minutes. You should get 2 to 2 1/2 cups of condensed milk.
- 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).
- 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, or use it to make Low-Carb Baileys!
- Add the flavouring of your choice (I like cinnamon) and cover with a lid.
- 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.
- Pour in your coffee or tea and enjoy!
- Store the prepared creamer in the fridge in the sealed jar for up to a week.
Nutrition (per serving, 2 tbsp/ 30 ml)
Calories80kcal
Net Carbs0.7g
Carbohydrates1g
Protein0.5g
Fat8.2g
Saturated Fat5.1g
Fiber0.3g
Sugar0.6g
Sodium17mg
Magnesium4mg
Potassium44mg
Detailed nutritional breakdown (per 2 tbsp/ 30 ml)
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