This easy Keto Coffee Creamer is perfect for both hot or iced coffee. You can easily adjust the sweetness to your taste buds and add extracts to customize your favorite flavors.
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.
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.
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Ingredients
- 1 cup monkfruit erythritol blend sweetener such as Lakanto
- 1/2 cup water
- 1/2 tsp vanilla
- 1 1/2 cups almond milk
- 1 1/2 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.
Nutrition
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Lisa Adams says
I have the same brand of Monkfruit with Ethritol, but the label states 4 carbs per tsp, so I’m confused. The 4 carbs per tsp is the reason I don’t use this sweetener often (though I think it tastes most like sugar!). I would love to give my daughter a sugar free /carb free creamer option.
I have to tell you, I’ve already made several of your recipes (yum!). This evening I spent several hours pouring through your site to find even more so I can expand the keto options for my family. Thanks so much for sharing your recipes!!
Taryn says
You need to subtract the sugar alcohol 🙂
Yesenia says
New to all of this trying to figure out the net carbs for this creamer. Do you know by chance?
Taryn says
This has 0 net carbs. If you were to use all of it at once it would have a few but with normal use in coffee it is 0.
Linda Carpenter says
I made the keto coffee creamer recipe and is so delicious in my coffee. Thank you for the recipe.
Emily says
Would it be possible to replace the monkfruit with swerve?
Taryn says
Yes, swerve should work!
Angelia Anderson says
I love my sugar free coffeemate vanilla caramel creamer. Unfortunately they are not keto friendly. Can I add a caramel flavoring to this? Like the torani’s sugar free caramel syrup? If so, how much would you suggest?
Taryn says
Yes, you can add caramel extract to taste. I’d start with 1/2 teaspoon.
Jodi says
The recipe states it is 16 servings. What is the total yield of the recipe or the measurement of the serving size? I am trying to lower my cholesterol and thinking of using a substitute for heavy whipping cream. Math, not my strong suit!
Taryn says
This makes about 32 ounces so a serving is 2 ounces.
Suzi Blanchard says
Can I use coconut milk instead of almond? Almond milk dosent agree with me.
Taryn says
Yes, I’d use the carton coconut milk though. It’s closer in consistency to almond milk.
Abi says
Could I leave out the almond milk as I really dislike it and just use more heavy cream?
Taryn says
Yes. Or you could use a reduced carb milk such as Fairlife milk.
Dessa says
This is the best THM coffee creamer I have tried yet! I think the monkfruit sweetner must be the key.
Jodi says
Hello! I tried this recipe, and after dissolving the monkfruit in the water, as it cooled back to room temperature it started to re-crystallize and and harden up a bit into very gloppy sugar water. Has this ever happened to you before? Do I need to boil it maybe..? First time working with monkfruit…
Taryn says
Hmmm.. Maybe your room temperature was cooler then mine. You could heat it again and add the other ingredients while it is warm.
Mary says
Mine hardened too before I could get other ingredients in. Wondering what will happen when I put in refrigerator,.
Taryn says
Gently reheat and mix.
Debbie in TX says
This is a great idea, and I love that it is so simple to make. A very useful recipe! Thanks!!!
Carol says
Can you tell me where I can buy the monk fruit blend sweetener.
Thank you,
Carol
Taryn says
I’ve ordered it from Amazon. http://amzn.to/2hxror6
corrine gold says
How does this brand of sweetener measure? I have pure monkfuit that is not mixed with erythritol.
Mana says
You would need to use a lot less! About a Tablespoon of PURE monkfruit for a cup of mixed monk fruit sweetener.