Low-Carb & Keto Coffee Creamer Five Ways
Martina Slajerova- Ready in 1h
- 0.6 g net carbs
- 79 kcal
- Serves 7
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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!).
Step-by-step
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.
Recipe
Low-Carb & Keto Coffee Creamer Five Ways
★★★★★4.9Deliciously creamy sugar-free coffee creamer made with low-carb condensed milk. The perfect way to make keto ...
- Hands on
- 10m
- Overall
- 1h
- Servings
- 7
- 0.6 g
- Net carbs
- 0.5 g
- Protein
- 8.2 g
- Fat
- 79
- kcal
Ingredients makes one 240 ml/ 8 fl oz jar
- Keto Condensed Milk:
- Coffee Creamer:
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
Carbs 3%Protein 2%Fat 95% of calories
- Net carbs
- 0.6 g
- Total carbs
- 0.7 g
- Fiber
- 0.1 g
- Sugars
- 0.6 g
- Protein
- 0.5 g
- Fat
- 8.2 g
- Saturated fat
- 5.1 g
- Calories
- 79 kcal
- Sodium
- 16 mg · 0.72% RDA
- Magnesium
- 3 mg · 0.85% RDA
- Potassium
- 43 mg · 2.13% EMR
Nutrition by ingredient
| Per 2 tbsp/ 30 ml | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Keto Condensed Milk, dairy-based (KetoDiet blog) | 0.4 g | 0.3 g | 4.9 g | 47 |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) | 0.2 g | 0.2 g | 3.3 g | 31 |
| Almond milk natural (unsweetened) | 0 g | 0 g | 0.1 g | 1 |
| Total | 0.6 g | 0.5 g | 8.2 g | 79 |
Serving size 2 tbsp/ 30 ml
- Gluten free
- Egg free
- Nut free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
- Vegan
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Comments & ratings (40)
I have found two low/0 glycemic index sweeteners that are used like sugar: Bocha Sweet from the Kabocha plant. This is 1:1 for sugar. Tastes great, no aftertaste. They also have a brown sugar that does have erythritol and other sugar alcohols in it. And the other is Wondrose. It is a mix of several sugar subs and is not quite a 1:1 ratio...but tastes good with little aftertaste. Not sure if they have a brown sugar version.
I use the Bocha Sweet mostly, as I REALLY like it!
Bocha Sweet is really tasty, and seems more affordable compared to Allulose 😊
Can we freeze the condensed milk?
I'm not sure if it would alter the texture. I only froze it when I was making popsicles but I haven't tried defrosting it: Bulletproof Vietnamese Coffee Popsicles
Thinking of trying this recipe with coconut milk and no sweetener. I’ve been off sugar for about 7 years now and don’t crave sweetness.
Will it work?
Absolutely! Sweetener is more about taste so feel free to skip it. You won't get the same caramelised flavor but it will still be good.
I love this coffee creamer in my coffee - so much better than just whipping cream. The browned butter does add an extra dimension of delicious to it. Thank you, Martina ❤
Thank you so much, I'm glad you like it! ❤️
Thank you so much for this recipe. I was getting SO discouraged about finding a coffee creamer that gave me the same great taste of my regular full carb creamer. I tried multiple plant-based ones and had just about given up.
I saw another comment on here regarding the use of Torani Sugar-free to replace the sweetener and spices. I tried it, and it worked out just fine. I replaced the sweeter used in the condensed milk by adding 1/4 cup of Torani Sugar-free syrup. It wasn't quite sweet enough for me so I'll probably try making this with the original recipe and sweetener in addition to some syrup next time.
Thanks again!
Thank you Krissie, I'm glad you like it!
Hi and thank you for this! I’m going to make a smaller batch to try and use up this week. But mostly I was so excited to see that pour lid for your small Ball jar!! You should put an affiliate link in for it! I’m going to hunt it down now!! Can’t wait to try this!
Thank you Janet I'll put a link for that one 😊
Oh my goodness this condensed milk is AMAZING! Pretty quick and easy to make a batch and so delicious. I made the creamer to your recipe, but it lacked the sweetness I love in my strong coffee, so I added more condensed milk until I was happy with the taste. I think next time I’ll probably just use the straight condensed milk. Thanks so much! Great creamy, sweet, low carb recipe.
Thank you for your lovely feedback! ❤️
Thanks, great recipe. Can you tell me where you got the jar topper for pouring?
I got mine in Lakeland (UK) but have seen similar options on Amazon. Search for "mason jar flip cap".
After thought to my question. First it's Torani Sugar-free syrup and would I need to cut back or eliminate the sweetener called for in your recipe if I used the syrup?
Hi Neva, I think that if you use any flavoured low-carb syrup, you can omit all of the sweetener and spices/flavourings in this recipe. Sweetener should be used to taste so you can always add a dash if you prefer it sweeter 😊
I am wondering if I could follow your recipe, but use Sugar-free Torlini flavored syrup instead of using extracts to flavor the creamer? Do you think that would work? Can't wait to try it!
I've been looking for an alternative coffee creamer! This looks a little involved, but totally worth it! Thanks for sharing, I can't wait to try
Thank you Karin, this is a keeper! I have a batch o vanilla creamer in the fridge right now 😊
Hi, I sent a question over a wee ago but haven't heard back so thought I would try again. I tried making the condensed "milk" but it never did condense, even after several hours of simmering so I finally gave up and threw it out. I did use hemp milk instead of almond milk, could that be the problem? I was hoping to get some feedback before risking it again as it's a little pricey to have to waste. Thanks for all you do!
Hi Catherine, I'm sorry for the delayed response. I was travelling and missed this comment! I only simmered it for about 45 minutes on low. The only thing I can think of is that the heat was not high enough for it to evaporate/simmer? I don't think hemp milk should be an issue - it should work with any nut or seed milk. I used almond milk that had no thickeners in it, the ingredients were just almonds and water. The dairy cream I used is about 40% fat. I hope this helps!
I tried making you creamer today. It turned out well it tastes good, but that sure is a lot of condensed milk left over. If it only lasts a week, the leftovers will end up going bad. Is there a way to decrease some of the ingredients or do you think maybe i did something wrong?
That's correct, there is quite a bit of leftover condensed milk. You could either freeze it in an ice cube tray or try other recipes with it:
Homemade Low-Carb Baileys Irish Cream
The Best Keto White Chocolate
Keto Key Lime Poke Cake
No-Churn Keto Cookies & Cream Ice-Cream
For future you could halve the condensed milk recipe - I hope this helps!
This looks good. I usually just put heavy cream in my coffee and then add 1/2 &1/2 foam. (I KNOW, the 1/2 & 1/2 isn't good ...too many carbs, but I NEED it!!! LOL)
Wondering: could you can this? So have it on hand whenever? Freezers have let me down so many times, I don't like to rely on them for much.
I would like to know that too but have not tried it. I suppose you can. I might try that next!
Is it possible without doing the keto condensed milk but mix up the rest for the creamer? It seems like its the same stuff anyways besides the butter. Just wondering.
Hi Sandra, the flavour is more concentrated but I suppose you could keep it super simple by only mixing cream with almond milk and your favourite spices 😊
Hi, I am wondering if I can use just regular swerve sugar replacement instead of the brown sugar replacement ?
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.
Does this freeze OK? I have a mind to freeze in ice cubes and just use as and when needed?
I'm not sure. I haven't tried freezing it - it may separate once thawed.
I too am curious about freezing, has anyone tried it? If separation is the only issue I wonder if after thawing re-blending/immersion will work to re-combine? Maybe even re-heating and then blending to re-combine?
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
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
Where did you get the cute little lid that has a pour spout? That looks like it would be really handy.
It is! I got it from Lakeland (UK) but you should be able to find it on any Amazon 😊
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!
That's a nice one, I need to try it with almond extract! 😊