Keto Coffee Creamer
Learn how to make the best keto coffee creamer ever using only three ingredients! Ready in minutes, I love all the different flavor options!
Servings 12 servings
Calories 22kcal
Ingredients
- 13 1/2 ounces coconut milk canned and full-fat
- 3 tablespoons heavy cream
- 3 tablespoons allulose * See notes
Instructions
- In a small saucepan, add your coconut milk, cream, and allulose. Over medium heat, bring it to a gentle simmer and let it bubble gently. Once the allulose has dissolved, remove it from the heat.
- Place a lid on top of the saucepan and let it reach room temperature. Once it has cooled, whisk it well to ensure there has been no separation.
- Transfer to a glass bottle or jar and refrigerate until ready to use.
Notes
- Serving size: 2 3/4 tablespoons (1 1/2 ounces).
- Sweetener options: Keto brown sugar, allulose, or a keto powdered sugar are preferred. Do not use erythritol or monk fruit sweetener, as they do not dissolve well.
- Flavors: See my flavor variations for the ten flavors I've tested.
- Leftovers: Keep in the fridge for up to one month or in the freezer for 6 months.
Nutrition
Serving: 1serving | Calories: 22kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 2g | Sodium: 1mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 0.02mg | Calcium: 16mg | Iron: 0.004mg | NET CARBS: 1g