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Free Printable: Low Carb & Keto Food List
Get It NowOne of the most common questions I get in our healthy support group is, “What’s the best keto coffee creamer?” And honestly, while a lot of people love their bulletproof coffee on a keto diet, sometimes you just want a regular creamy cup of coffee—me included! So, I whipped up my own sugar-free, low carb coffee creamer. Skip the weird, artificially sweetened store-bought ones and Starbucks drinks, and make this homemade version with me to enjoy all week!
Why You Need My Keto Coffee Creamer
- 5 different flavors – Plain, vanilla, hazelnut, pumpkin spice, or chocolate. There’s something for every mood, and the base is the same, so you can mix and match flavors after you make the plain version.
- Simple, clean ingredients – My keto creamer has just a few ingredients—and no weird additives, added sugars, sucralose, or other fillers that the store-bought ones have.
- Very keto friendly – Less than 1g net carb and only 100 calories per serving!
- Great for meal prep – This keto coffee creamer recipe stores well in the fridge, so you can have it ready for your coffee when you need it.
Ingredients & Substitutions
Here I explain the best ingredients for my sugar-free coffee creamer recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Heavy Cream – A.k.a. heavy whipping cream. The base of this keto coffee creamer is my sugar-free condensed milk, which is made mostly with this cream. I also add extra to the creamer itself.
- Besti Powdered Monk Fruit Allulose Blend – My natural sweetener for making the condensed milk. Choosing this one is super important here, because most others won’t dissolve properly or can crystallize, leaving your creamer gritty. (This includes most brands of stevia and monk fruit — they use erythritol as the filler, Besti doesn’t!) Plain confectioners allulose does work well, but increase the amount to 1/2 cup.
- Unsalted Butter – For the condensed milk as well. It makes it richer than using the cream alone, but technically you can skip it.
- Almond Milk – To balance the richness and get the right consistency. You can use store-bought or homemade almond milk, or even coconut milk beverage (the kind from a carton, not a can) for a nut-free option. Dairy milk is not keto friendly, so I don’t recommend it.
- Flavors – You didn’t think I would leave you with just a basic keto creamer, did you? I’ve also got flavor options, like vanilla or hazelnut extract, pumpkin puree, or cocoa powder.
VARIATION: Make it dairy-free and vegan!
Just swap the heavy cream for full-fat coconut milk (from a can) or coconut cream, for both the condensed milk and the extra you add after. Skip the butter, or use ghee if it works for you.
How To Make Keto Creamer
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the condensed milk. Use a large skillet to whip up my sugar-free sweetened condensed milk here.
- Add the almond milk, cream, and any extras. This includes pumpkin puree or cocoa powder for those flavors, but don’t add extracts at this step. Whisk and heat briefly until smooth.
- Stir in any extracts. Remove from heat, stir in your extract(s), and adjust the sweetness with more powdered Besti if you like.
- Enjoy! You can stir the keto coffee creamer into your coffee right away, or pop in the refrigerator for later.
My Recipe Tips
- Use a skillet for the condensed milk, not a saucepan. It’ll take what feels like forever to thicken in a saucepan. A larger pan speeds up the process — I use my nonstick skillet.
- The exact amount of keto coffee creamer you end up with depends on how much you reduce the condensed milk. I usually get 1 1/2 cups of condensed milk and 3 cups of creamer from that, but don’t stress if it’s a little more or less.
- Adjust the consistency as needed. If I reduce the condensed milk too much, I just add a little more almond milk or heavy cream to get it just right.
- It’s normal for it to thicken when cold. The creamer might seem thin while warm, but it thickens up in the fridge.
- How much of this should you use in coffee? I usually start with 2 tablespoons. You can add more to your taste.
- Is this better for hot or iced coffee? Both! It’s great for hot or cold drinks. I’ve even added it to my keto smoothies and protein coffee instead of milk.
- Add a protein boost: Stir collagen powder (I like this brand) into the low carb coffee creamer while it’s still work. I usually do 3-4 scoops per batch.
- Add an energy boost: Instead of just stirring the creamer into your black coffee, blend it in along with a tablespoon of MCT oil, like you would for bulletproof coffee (here you can also read about what this oil does).
Storage Instructions
This keto coffee creamer will last in the fridge for about a week, or until the expiration date of the heavy cream you put in it. I keep it in these jars with a lid, shown in my pictures, but a mason jar works, too.
I don’t recommend freezing, because all the dairy in this will separate.
Keto Coffee Creamer (5 Flavors)
This low carb, keto coffee creamer is sweet, creamy and just 0.6g net carbs! Includes plain, vanilla, chocolate, hazelnut, or pumpkin flavor.
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Basic keto coffee creamer:
For vanilla creamer:
For hazelnut creamer:
For pumpkin spice creamer:
For chocolate creamer:
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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In a large skillet, make the sugar-free sweetened condensed milk here.
-
Whisk in the almond milk and cream.
If you are making pumpkin creamer, whisk in the pumpkin puree and pumpkin pie spice.
If you are making chocolate creamer, sift the cocoa powder over the pan, then whisk in.
Heat briefly, just until smooth.
-
Remove from heat. Stir in the extract(s). Taste for sweetness while still warm, and add more powdered Besti to taste if needed (stir until dissolved).
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 2 tablespoons
- Tips: See my recipe tips above to help you speed up the prep, get the right thickness, and variations for a protein or energy boost.
- Store: Keep in the fridge. Don’t freeze.
- Nutrition info and recipe yield: This recipe makes about 3 cups, but the exact amount will depend on how much you reduce your condensed milk. The nutrition facts below are for the basic recipe (not flavors), but the flavors are not drastically different.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Coffee Creamer
101 Comments
Caragirlcan
0Takes a little bit to make the condensed cream but so worth the wait! Thank you thank you , thank you, coffee is delicious again without high blood sugar 😋 ❤️
Maya | Wholesome Yum
0I’m so glad it was worth it, thank you! Enjoy your coffee.
Patty
0This Keto Coffee Creamer Rocks! So delish and love it in my coffee every morning!
Maya | Wholesome Yum
0Thank you so much, Patty! Enjoy your coffee!
pattyboyd2010
01st can you freeze creamer?
2nd if so for how long?
Thanks Patty
Maya | Wholesome Yum
0Hi Patty, No, sorry, I don’t recommend freezing this because it will separate.
Deneva Ferdinand
0I really enjoyed this, altho I didn’t have the powdered sugar you recommend, I did find one that work ok, My husband enjoys a chocolate peanut butter version. I use natural peanut butter, the kind you need to mix the oil back in if it sits to long. I do 3 tbsp of creamy peanut butter and 3 tbsp of cocoa powder. It’s yummy.
Amanda
0How can I make this with half and half instead of almond milk. I do not like the taste of almond milk in iced coffee. Also, I am not Keto, just low sugar.
Maya | Wholesome Yum
0Hi Amanda, Yes, you can, but the carb count will be higher. I will say, I don’t like the taste of almond milk in coffee either, but can’t really taste it in this keto coffee creamer.
Helen
0Can I use coconut milk instead I got a bit allergy please ? Thank you
Maya | Wholesome Yum
0Hi Helen, Yes, you can. It’s unclear what your allergy is to, nuts or dairy, I have options for replacing both in the post above — in different ways.
Holly
0I didn’t have enough heavy cream so I used nut pods marshmallow flavor. Probably just a 3/4 of total and it’s not bad after the final taste. I did add a tad more Besti. It made quite a bit.
meadehope55
0Awesome very good.
Nicole
0Making as I type! How long does it keep?
Stacey Tourkos
0This is a wonderful cream it has really good taste and good texture in the coffee I love it.
Maya | Wholesome Yum
0Hope you love it, Nicole! Keep in a glass jar or bottle in the refrigerator. How long depends on how fresh your cream is, it should last about the same as your cream expiration date.
Cheryl
0Can I use unsweetened vanilla, almond milk or unsweetened vanilla coconut milk?
Chariry
0I tried this for the first time. Maybe it’s just me, but there is a very strong alcohol taste putting 1 tablespoon of vanilla in for the vanilla flavor. I had a hard time getting rid of it. I mixed in more sweetener, almond milk and heavy cream and it just barely got rid of it. What do I do?
Maya | Wholesome Yum
0Hi Chariry, This could vary depending on the brand of vanilla extract. I linked the one I used in the post above and didn’t experience this with that one.
Maya | Wholesome Yum
0Hi Cheryl, Yes, you can. I assume for both you’re asking instead of the plain almond milk.
Rebecca
0What could I use with almond milk in place of the heavy cream to make this dairy free?
Wholesome Yum A
0Hi Rebecca, To make it dairy free, use full-fat coconut milk (the kind from a can) in place of the heavy cream.
Sally
0I just tried and this and was blown away! This is an outstanding recipe. The condensed milk was beyond tasty, all caramelized and creamy. Now I’m going to have to try some of your ice cream recipes, based upon the condensed milk. I bet they are fabulous. I will note that I had plain old granulated allulose on hand, so I just added another 2 Tbsp of that to compensate for the monkfruit. And because it’s being cooked, I figured the granulated sweetener would dissolve, and it did. Terrific! Thank you so much!
Ali
0I officially can no longer live without the vanilla creamer!!! It’s soooooo perfect!! Thank you!
Shelby
0I whipped up a batch of the hazelnut creamer and now I can’t drink coffee without it. It makes it such a treat!
Gina
0This recipe makes me look forward to my morning coffee so much more! Love the easy vanilla version!
Julianne
0Such a great idea to make your own coffee creamers! I especially love the pumpkin spice version, which I use year round, not just in the fall. This is a real money saver too!
Janice
0I really love this keto coffee creamer. It was such a go-to recipe whenever I ran out of it. I love how it elevates my coffee every time! A must-try indeed!
Danielle
0Could I make this bullet coffee if I just add butter and Mct oil?
Maya | Wholesome Yum
0Hi Danielle, It’s already very rich so I wouldn’t recommend adding more butter, but you can add MCT oil. I also have a separate recipe for bulletproof coffee.
Kristina
0Can you do a dairy free version of this recipe? For the heavy cream could you substitute coconut cream?
Maya | Wholesome Yum
0Hi Kristina, Yes, I have a dairy-free option above.
Stacy
0Thanks for the recipe, it’s delicious! I’m wondering if you can freeze it? I apologize if you’ve already answered this question!
Maya | Wholesome Yum
0Hi Stacy, I don’t recommend freezing it because the texture will change and separate.
M-k
0Did anyone else have issues with the butter hardening at the top after cooling?
Maya | Wholesome Yum
0No, this shouldn’t happen. The butter is completely mixed into the condensed milk, so it shouldn’t harden.
Sarah
0I have had the same problem with butter chunks when I use this in my iced coffee. It is the butter from the sweetened condensed milk recipe. Flavor is good but with butter chunks the texture is just off.