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One 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.
Free Printable: Low Carb & Keto Food List
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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)
By
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.
-
In a large skillet, make the sugar-free sweetened condensed milk here.
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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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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
Kim
0Guys, do not let this recipe intimidate you. I put off making it because the condensed milk kind of scared me. I thought I’d mess it up. It was so easy!!!!! And the result was delicious. I split the recipe at the end and made half vanilla and half pumpkin spice. So so good!!!!
Leah
0The hardest part about keto was giving up my creamer. 🙁 I don’t like black coffee or bulletproof coffee. I made this tonight and it taste wonderful, I cannot wait to try it in my coffee in the morning!
A few things to note, I used unsweetened vanilla almond milk, and it eliminated the need to add vanilla extract.
The only sugar alternative I had was Truvia, while I only needed very little to get it sweet, it didn’t blend or brown super well while I was making the “condensed milk” but it still taste pretty good. Just thought that might help someone else out! Next time I’ll make sure to order the sugar alternative that this calls for.
Shelley
0Pumpkin-y, creamy fall goodness!!
Dada Vai
0Great review article. This is the best article about keto creamer that ever read before. I found a lot of information from your article.
Thanks for sharing such an informative article.
Hopefully, waiting for your more article in the future.
Laura
0Made the pumpkin creamer and it is awesome!
Lucy
0What can you substitute the Heavy Cream with if you want to make it vegan?
Wholesome Yum M
0Hi Lucy, Canned coconut milk will work nicely here! Enjoy!
Alejandra G
0I am a huge fan of this recipe, it’s super easy to make and absolutely delicious! I just made my second batch, last week I made the chocolate creamer for the WholesomeYum challenge on Facebook and I made the vanilla creamer today. The chocolate creamer tasted like a Wendy’s Frosty, so yummy!
bren037@yahoo.com
0Hands down the best coffee creamer ( other than plain heavy cream) I have had in a long time! Others are way too sweet now that I am so used to drinking my coffee without sugar. I did the chocolate flavor. I followed the recipe as noted but realized I only used the Wholesome Yum Powdered Allulose instead of the monk fruit. But because I don’t like it overly sweet it was perfect! I will try each of the flavors eventually but I think chocolate will always be my go to flavor for sure! Thanks for all of your recipes. I am a fan for sure. They are going to make my keto journey so much easier!
Rayna
0OMG! I just made this tonight! It is absolutely DELISH! I made the Pumpkin Spice version of course. I mean it is Pumpkin Spice Season! I will definitely continue to make this creamer. I plan on trying all 5! Thanks for the amazing creamer recipe. Now I won’t feel guilty indulging.
bren037@yahoo.com
0I am going to make this recipe this weekend after I receive my Besti sweeteners. I have 2 questions. 1) can you add MCT oil for a boost? And 2) has anyone tried or would cinnamon be a good flavor or peppermint extract to the chocolate one for a peppermint mocha flavor?
margaret.winters
0oh my gosh thanks for the idea of adding peppermint extract with the chocolate flavor for a peppermint mocha flavor 🙂
Wholesome Yum M
0Hi Bren, Yes you can add MCT oil if you wish, but you may need to blend your creamer into your coffee (rather than stirring) to make sure the oil is fully incorporated. Cinnamon or peppermint flavoring will work great. They are both strong flavors, so start with small amounts and adjust to taste. Enjoy!
Megan
0I just made this for the first time. Wow! It is delicious! Thank you! I am a tea drinker and have never used creamer in my tea – just milk or cream. Who knew what I was missing. This makes my black tea taste so good. And, it is very easy to make. As you mention, a little prep goes a long way. Yum!
Robyn
0How could I make a butterscotch creamer? I bought a butterscotch flavoring for use in candy making thinking if I put some in my heavy whipping cream it would taste like butterscotch but it was horrid…..such an awful chemical taste that I threw it away. Any ideas?
Wholesome Yum M
0Hi Robyn, The trick is to start with a good extract. If it has a chemical taste, then it won’t work well in something like a creamer. I like this brand of extracts. Once you have a good extract, you can follow the recipe for hazelnut creamer with your butterscotch extract.
Carley
0Just made this and it’s delish! (I was amazed how good the sweetened condensed milk was too. It’s definitely something to use for desserts another time!)
I used the Wholesome Yum Allulose/monk fruit sweetener, vanilla extract, and macadamia nut milk instead of almond milk. So good.
Sharon
0I’d really like to try this recipe but I just bought an erythritol/monk fruit blend and I don’t want to buy more sweetener. What proportions would I use to make your condensed sweetened milk if I don’t have Allulouse?
Maya | Wholesome Yum
0Hi Sharon, Erythritol blends won’t dissolve well and will leave a gritty texture, so I don’t recommend them. I highly recommend you make it with powdered Besti for the best result.
Wilhelmina
0I am so glad to have found this recipe! Creamer is one thing I really struggle with, I just can’t drink my coffee black. This is wonderful!
Taryn
0Great recipe. Thank you!
Shadi Hasanzadenemati
0This is such a delicious recipe!
Gina
0Love this creamer recipe! A million times better ingredient list than store bought stuff.
Dannii
0I have never thought to make my own coffee creamer, but this looks really easy so I will give it a try.
Cindy
0Thanks for making this so easy! Tastes great!