This easy Monkfruit 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.
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. It is simpler to just make extra strong coffee and thin it with water.
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.
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 monkfruit 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.
Monkfruit Coffee Creamer – Low Carb, Sugar Free, THM S
1/2 cup water
1/2 tsp vanilla
1 1/2 cups almond milk
1 1/2 cups heavy cream
Combine sweetener and water in a small saucepan and heat on medium just until the sweetener melts.
Cool to room temperature and mix in the other ingredients. Store in the fridge.
This Monkfruit Coffee Creamer is a great sugar-free alternative for your coffee!
- 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
- Combine sweetener and water in a small saucepan and heat on medium just until the sweetener melts.
- Cool to room temperature and mix in the other ingredients. Store in the fridge.