A rich, creamy coffee creamer — minus the sugar and carb overload. This homemade keto coffee creamer blends smooth cream, almond milk, and gentle sweetness into a silky liquid that transforms your morning brew into a cozy, indulgent ritual. It’s simple to stir up, customizable to your taste, and makes plain black coffee feel special again.
Ingredients
- 1 cup unsweetened almond milk (or another unsweetened nut/non-dairy milk)
- ½ cup heavy cream
- 1½ cups sugar-free sweetened condensed “milk” (made with keto-friendly sweetener)
- Optional flavor add-ins (choose one):
- 1 tablespoon vanilla extract
- 2 teaspoons hazelnut extract
- For chocolate: 2 teaspoons Dutch-process cocoa powder + ½ tablespoon vanilla extract
- For pumpkin spice: 2 tablespoons pumpkin puree + 1 teaspoon pumpkin pie spice
Recipe Info
- Prep Time: 5 minutes
- Cook / Heat Time: 5 minutes
- Total Time: ~10 minutes
- Yield: About 3 cups creamer (adjustable)
- Cuisine: American / Low-Carb / Keto
- Course: Beverage Add-on
Instructions
- Prepare your sugar-free sweetened condensed milk according to its recipe, or use a store-bought low-carb version if available.
- In a medium saucepan over low heat, combine the almond milk, heavy cream, and the condensed milk. Stir gently until the mixture is smooth and blended.
- If you’re making chocolate creamer, sift in the cocoa powder and whisk it in until fully dissolved.
- Remove the pan from heat. Stir in your chosen flavor extract (vanilla or hazelnut) or pumpkin puree/spice mix, if using.
- Taste and adjust sweetness if needed — add a little sweetener if you prefer it sweeter.
- Let the creamer cool, then transfer to a clean jar or bottle and refrigerate. Shake well before using.
Tips & Variations
- For a nut-free version, substitute almond milk with coconut milk beverage (carton-style, not canned).
- For a lighter creamer, increase almond milk and reduce heavy cream — you’ll get a thinner texture but still creamy.
- Want a latte-style drink? Use this creamer with your coffee and froth for a richer cup.
- Try seasonal flavors: add a dash of pumpkin pie spice or peppermint extract for holiday-style brews.
- Make smaller or larger batches depending on how much you drink — creamer stores well in the fridge for about a week.
Approximate Nutrition (per 2 tablespoons Creamer)
- Calories: ~100 kcal
- Fat: ~11 g
- Protein: ~1 g
- Total Carbs: ~0.7 g
- Net Carbs: ~0.6 g
Ingredients
Method
- Prepare your sugar-free sweetened condensed milk according to its recipe, or use a store-bought low-carb version if available.
- In a medium saucepan over low heat, combine the almond milk, heavy cream, and the condensed milk. Stir gently until the mixture is smooth and blended.
- If you’re making chocolate creamer, sift in the cocoa powder and whisk it in until fully dissolved.
- Remove the pan from heat. Stir in your chosen flavor extract (vanilla or hazelnut) or pumpkin puree/spice mix, if using.
- Taste and adjust sweetness if needed — add a little sweetener if you prefer it sweeter.
- Let the creamer cool, then transfer to a clean jar or bottle and refrigerate. Shake well before using.
Notes
- Fat: ~11 g
- Protein: ~1 g
- Total Carbs: ~0.7 g
- Net Carbs: ~0.6 g
FAQs
Can I use non-dairy milk instead of almond milk?
Yes — as long as it’s unsweetened, you can substitute with coconut milk beverage or another unsweetened non-dairy milk. Texture and richness may vary slightly.
How long does the homemade creamer last?
Stored in a sealed jar in the fridge, it stays good for about a week (or until the heavy cream’s expiration date).
Will this curdle in hot coffee?
No, it mixes smoothly in hot coffee because of the heavy cream and condensed milk base — just stir well.
Can I make a larger batch and freeze it?
Freezing is not ideal — the cream may separate when thawed. It’s best kept refrigerated and used within a week.
