Low-Carb & Keto Coffee Creamer Five Ways

Step 1First, 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.

Step 2Pour 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.

Step 3Bring 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.

Step 4When 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).

Step 5To 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!

Step 6Add the flavouring of your choice (I like cinnamon) and cover with a lid.

Step 7Shake 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.

Step 8Pour in your coffee or tea and enjoy!

Step 9Store the prepared creamer in the fridge in the sealed jar for up to a week.