Keto Coffee Creamer
A five-ingredient keto coffee creamer that never turns gritty, because the sweetener is dissolved into warm almond milk before the cream goes anywhere near it. Half cream and half almond milk so it pours and blooms properly. Makes about 3 cups at 0.6g net carbs per 2 tablespoons.
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Cooling 30 minutes mins
Total Time 40 minutes mins
Course Drinks
Cuisine American
Servings 24 servings (2 tbsp)
Calories 54 kcal
- 1 1/2 cups heavy whipping cream 357 g, fresh
- 1 1/2 cups unsweetened almond milk 360 g, plain and not vanilla-sweetened
- 1/3 cup allulose 64 g, not erythritol
- 1 tbsp vanilla extract a full tablespoon
- 1/8 tsp fine sea salt
Dissolve: Warm 1/2 cup of the unsweetened almond milk with all the allulose in a small saucepan over medium-low heat, stirring constantly for 3-4 minutes, until the liquid runs completely clear and no grains remain. Do not let it boil.
Combine off the heat: Remove from the heat and whisk in the heavy whipping cream, the remaining almond milk, the vanilla extract and the fine sea salt.
Cool: Leave on the counter until it reaches room temperature, about 30 minutes, before bottling. Warm creamer in a sealed bottle builds condensation.
Bottle: Pour through a funnel into a clean glass bottle or jar and refrigerate. It thickens overnight. Shake before every pour; without an emulsifier it separates, which is normal.
Dissolve the sweetener first, in warm liquid. Cold liquid will not take it, and undissolved sweetener is what makes homemade creamer gritty and leaves a layer in the bottom of the bottle.
Allulose rather than erythritol. Erythritol recrystallizes once cold and puts the grit straight back.
Shake before every pour. Separation is normal without commercial emulsifiers.
Storage: sealed in the refrigerator 10 days, or until the cream’s own date, whichever comes first. Do not freeze. Keyword allulose creamer, Gluten-Free, homemade coffee creamer, keto coffee creamer, low carb creamer, sugar free coffee creamer