This easy Keto Coffee Creamer is perfect for both hot or iced coffee. You can easily adjust the sweetness of my keto creamer recipe to your taste buds and add extracts to customize your favorite flavors.
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One of the first things I can't tolerate when newly pregnant is coffee. A week or two after that positive appears the coffee disappears from my morning routine. I always think about just giving it up for good but when first-trimester nausea passes I give in. I love the morning ritual of slowly waking up while sipping a cup of joe.
Keto Creamer Recipe for Cold Brew
As soon as the weather is warm enough for flip-flops I trade in my morning hot coffee for iced. I've tried cold-brewing it before but I haven't mastered doing that without making a mess. It's easier for me to just brew a whole pot every few days and chill it in the fridge. I make it on the strong side so that it doesn't become watered down when I add ice.
I have made frozen coffee cubes in the past but again, I think they can be more of a mess than they are worth. (Unless you want to make a frappuccino). It is simpler to just make extra strong coffee and thin it with water.
Sweeteners for Keto Coffee Creamer
When I was drinking coffee before this pregnancy I was just using half and half most of the time. When I started drinking it again I really wanted it a bit sweet to cut the bitterness. I love my sweetener blend of xylitol, erythritol, and stevia and I love Trim Healthy Mama Gentle Sweet but occasionally stevia can give me a headache. That happens more often with cold recipes than something that has been cooked.
I always keep my options open so when I tried a monk fruit sweetener in my coffee I was sold. It was very similar in taste to sugar and didn't have an aftertaste. I made this coffee creamer to simplify my mornings. It keeps in the fridge for about a week (just check dates on your cream and almond milk) and a little goes a long way.
Try this in your favorite Low Carb Starbucks copycat recipes like my Keto Mocha or Cinnamon Vanilla Latte!
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Ingredients
- 1 cup monkfruit erythritol blend sweetener such as Lakanto
- ½ cup water
- ½ teaspoon vanilla
- 1 ½ cups almond milk
- 1 ½ cups heavy cream
Instructions
- Combine sweetener and water in a small saucepan and heat on medium just until the sweetener melts. Mix in the other ingredients.
- Cool to room temperature. Store in the fridge.
Michele says
Thank you. This was a nice change from just hwc.
Michelle says
Which almond milk are you using ?
Taryn says
Unsweetened almond milk. Either plain or vanilla is fine.
Ivana Wilson says
I made this recipe today with the sweetener recommended. Ionly used 3/4 cup of the sweetener. I like the recipe very much. My only suggestion for myself is the next time I would only use 1/2 cup of the sweetener. I found it too sweet even with 3/4 cup. I added pumpkin spice and 2 cinnamon sticks to infuse. Delicious
MaryClaire Petro says
Way, way, way, way, way too sweet!
Taryn says
I developed this to be close to the bottled 'sweet cream' flavored creamer. Which sweetener did you use? With lakanto it is not overly sweet.
Sandy says
How long does it last in the fridge?
Taryn says
It will last until whatever the date on your heavy cream was. If you use fresh cream it can last for 2 weeks.
Lisa says
Hi, was wondering about using half and half. I'm not a big fan of almond milk.
Taryn says
Yes, that is fine.
Linda says
How much is a serving size
Taryn says
1/16th of the recipe, approximately 1/4 cup.