Low-Carb & Keto Creamer Five Ways

This sweet and delicious low-carb creamer is for all of us coffee lovers! It's just what you need to make the perfect keto coffee.

For me coffee is not just about the caffeine — after 4 pm I only drink Swiss water decaf anyway. I just love the taste of coffee but I can't drink it black, so apart from plain cream or almond milk I make my own flavoured coffee creamer by adding spices, vanilla extract or even cocoa powder. If you're like me and don't like your coffee sweetened, you can skip the sweetener in the keto condensed milk.

If you can't have dairy, simply swap the condensed milk with my dairy-free condensed milk recipe, and heavy whipping cream with coconut milk. If you want to make it nut-free, just use water instead of the almond milk, or use any seed milk (poppy seed milk is delicious!).

Preparation time

Hands-on:    10 minutes
Overall:      1 hour

Nutritional values (per serving, 2 tbsp/ 30 ml)

Total Carbs	1	grams
Fiber	0.3	grams
Net Carbs	0.7	grams
Protein	0.5	grams
Fat	8.2	grams
of which Saturated	5.1	grams
Energy	80	kcal
Magnesium	4	mg (1% RDA)
Potassium	44	mg (2% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (2%), fat (94%)

Ingredients (makes one 240 ml/ 8 fl oz jar) Coffee Creamer:

• 1/3 cup condensed milk (80 ml/ 2.7 fl oz) - recipe below
• 1/4 cup heavy whipping cream (60 ml/ 2 fl oz)
• 1/4 cup unsweetened almond milk (60 ml/ 2 fl oz)

Condensed milk:

• 1/2 stick (4 tbsp) butter (57 g/ 2 oz)
• 2 cups heavy whipping cream (480 ml/ 16 fl oz)
• 2 cups unsweetened almond milk (480 ml/ 16 fl oz)
• 1/2 cup brown sugar substitute such as Lakanto or Sukrin Gold (80 g/ 2.8 oz)

Flavour options (per 240 ml/ 8 fl oz jar):

• Chocolate: 1 tbsp raw cacao powder or Dutch process cocoa powder (5 g/ 0.2 oz)
• Cinnamon: 1 tsp cinnamon
• Vanilla: 1/2 tsp vanilla bean powder or 1-2 tsp sugar-free vanilla extract
• Maple: 1/2 tsp sugar-free maple extract
• Pumpkin pie: 1 tsp pumpkin pie spice (you can make your own)

Note: for dairy-free coffee creamer, use our dairy-free Keto & Paleo Condensed Milk instead of the above condensed milk recipe, and coconut milk instead of heavy whipping cream (in the coffee creamer). Instead of brown sugar substitute, simply use Swerve or Erythritol.

Instructions

1. First, prepare the low-cab condensed milk. Place the butter into a sauce pan. Cook over a medium heat until it starts to foam and brown. This will take just a few minutes and you should keep an eye on it to prevent burning. Browning the butter will enhance the flavour.
2. Pour in the cream and almond milk. Don't panic when you see the butter floating on top at first. Add the sweetener and mix until well combined.
3. Bring to a boil over a medium-high heat. Once it starts simmering, turn the heat down to low. Reduce the to about half of the volume. This will take 30-45 minutes.
4. When done, remove from the heat and set aside to cool down to room temperature. Blend using an immersion blender until smooth and creamy (this will help remove any clumps).
5. To prepare the coffee creamer, pour 1/3 cup of the prepared condensed milk into an 8-oz (240 ml) jar. Add 1/4 cup (60 ml) heavy whipping cream and 1/4 cup (60 ml) unsweetened almond milk. You can repeat this step for more jars if making more flavours. Store any leftover condensed milk in a sealed jar in the fridge for up to a week.
6. Add the flavouring of your choice (I like cinnamon) and cover with a lid.
7. Shake until smooth and frothy. Note that it will be easier to combine if you use room temperature or warm condensed milk rather than refrigerated condensed milk.
8. Pour in your coffee or tea and enjoy!
9. Store the prepared creamer in the fridge in the sealed jar for up to a week.

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