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 24 servings
Calories 6kcal
Ingredients
- 13 1/2 ounces coconut milk canned and full-fat
- 3 tablespoon heavy cream
- 3 tablespoon allulose * See notes
Instructions
- In a small saucepan, add your coconut milk, cream, and sweetener. On medium heat, bring it to a gentle simmer and let it gently bubble. Once the sweetener has dissolved, remove it from the heat.
- Place a lid on top of the saucepan and let sit for 40 minutes, or until it reaches 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
* Keto brown sugar, allulose, or a keto powdered sugar is preferred. Do not use erythritol or monk fruit sweetener, as they do not dissolve well.
TO STORE: Creamer should always be stored in the refrigerator, in a sealed jar or bottle. It will keep well for up to 1 month.
TO FREEZE: Place the creamer in a freezer friendly container and store it in the freezer for up to 6 months.
Nutrition
Serving: 1serving | Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Sodium: 1mg | Potassium: 1mg | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg | NET CARBS: 1g