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Free Printable: Low Carb & Keto Food List
Get It NowOne of the most common questions I get in our healthy support group is, “What’s the best keto coffee creamer?” And honestly, while a lot of people love their bulletproof coffee on a keto diet, sometimes you just want a regular creamy cup of coffee—me included! So, I whipped up my own sugar-free, low carb coffee creamer. Skip the weird, artificially sweetened store-bought ones and Starbucks drinks, and make this homemade version with me to enjoy all week!
Why You Need My Keto Coffee Creamer
- 5 different flavors – Plain, vanilla, hazelnut, pumpkin spice, or chocolate. There’s something for every mood, and the base is the same, so you can mix and match flavors after you make the plain version.
- Simple, clean ingredients – My keto creamer has just a few ingredients—and no weird additives, added sugars, sucralose, or other fillers that the store-bought ones have.
- Very keto friendly – Less than 1g net carb and only 100 calories per serving!
- Great for meal prep – This keto coffee creamer recipe stores well in the fridge, so you can have it ready for your coffee when you need it.
Ingredients & Substitutions
Here I explain the best ingredients for my sugar-free coffee creamer recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Heavy Cream – A.k.a. heavy whipping cream. The base of this keto coffee creamer is my sugar-free condensed milk, which is made mostly with this cream. I also add extra to the creamer itself.
- Besti Powdered Monk Fruit Allulose Blend – My natural sweetener for making the condensed milk. Choosing this one is super important here, because most others won’t dissolve properly or can crystallize, leaving your creamer gritty. (This includes most brands of stevia and monk fruit — they use erythritol as the filler, Besti doesn’t!) Plain confectioners allulose does work well, but increase the amount to 1/2 cup.
- Unsalted Butter – For the condensed milk as well. It makes it richer than using the cream alone, but technically you can skip it.
- Almond Milk – To balance the richness and get the right consistency. You can use store-bought or homemade almond milk, or even coconut milk beverage (the kind from a carton, not a can) for a nut-free option. Dairy milk is not keto friendly, so I don’t recommend it.
- Flavors – You didn’t think I would leave you with just a basic keto creamer, did you? I’ve also got flavor options, like vanilla or hazelnut extract, pumpkin puree, or cocoa powder. You can even make my sugar free peppermint mocha creamer for the holidays.
VARIATION: Make it dairy-free and vegan!
Just swap the heavy cream for full-fat coconut milk (from a can) or coconut cream, for both the condensed milk and the extra you add after. Skip the butter, or use ghee if it works for you.
How To Make Keto Creamer
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the condensed milk. Use a large skillet to whip up my sugar-free sweetened condensed milk here.
- Add the almond milk, cream, and any extras. This includes pumpkin puree or cocoa powder for those flavors, but don’t add extracts at this step. Whisk and heat briefly until smooth.
- Stir in any extracts. Remove from heat, stir in your extract(s), and adjust the sweetness with more powdered Besti if you like.
- Enjoy! You can stir the keto coffee creamer into your coffee right away, or pop in the refrigerator for later.
My Recipe Tips
- Use a skillet for the condensed milk, not a saucepan. It’ll take what feels like forever to thicken in a saucepan. A larger pan speeds up the process — I use my nonstick skillet.
- The exact amount of keto coffee creamer you end up with depends on how much you reduce the condensed milk. I usually get 1 1/2 cups of condensed milk and 3 cups of creamer from that, but don’t stress if it’s a little more or less.
- Adjust the consistency as needed. If I reduce the condensed milk too much, I just add a little more almond milk or heavy cream to get it just right.
- It’s normal for it to thicken when cold. The creamer might seem thin while warm, but it thickens up in the fridge.
- How much of this should you use in coffee? I usually start with 2 tablespoons. You can add more to your taste.
- Is this better for hot or iced coffee? Both! It’s great for hot or cold drinks. I’ve even added it to my keto smoothies.
- Add a protein boost: Stir collagen powder (I like this brand) into the low carb coffee creamer while it’s still work. I usually do 3-4 scoops per batch.
- Add an energy boost: Instead of just stirring the creamer into your black coffee, blend it in along with a tablespoon of MCT oil, like you would for bulletproof coffee (here you can also read about what this oil does).
Storage Instructions
This keto coffee creamer will last in the fridge for about a week, or until the expiration date of the heavy cream you put in it. I keep it in these jars with a lid, shown in my pictures, but a mason jar works, too.
I don’t recommend freezing, because all the dairy in this will separate.
Keto Coffee Creamer (5 Flavors)
This low carb, keto coffee creamer is sweet, creamy and just 0.6g net carbs! Includes plain, vanilla, chocolate, hazelnut, or pumpkin flavor.
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Ingredients
Tap underlined ingredients to see the ones I use.
Basic keto coffee creamer:
For vanilla creamer:
For hazelnut creamer:
For pumpkin spice creamer:
For chocolate creamer:
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
In a large skillet, make the sugar-free sweetened condensed milk here.
-
Whisk in the almond milk and cream.
If you are making pumpkin creamer, whisk in the pumpkin puree and pumpkin pie spice.
If you are making chocolate creamer, sift the cocoa powder over the pan, then whisk in.
Heat briefly, just until smooth.
-
Remove from heat. Stir in the extract(s). Taste for sweetness while still warm, and add more powdered Besti to taste if needed (stir until dissolved).
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 2 tablespoons
- Tips: See my recipe tips above to help you speed up the prep, get the right thickness, and variations for a protein or energy boost.
- Store: Keep in the fridge. Don’t freeze.
- Nutrition info and recipe yield: This recipe makes about 3 cups, but the exact amount will depend on how much you reduce your condensed milk. The nutrition facts below are for the basic recipe (not flavors), but the flavors are not drastically different.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Coffee Creamer
101 Comments
Caragirlcan
0Takes a little bit to make the condensed cream but so worth the wait! Thank you thank you , thank you, coffee is delicious again without high blood sugar 😋 ❤️
Maya | Wholesome Yum
0I’m so glad it was worth it, thank you! Enjoy your coffee.
Patty
0This Keto Coffee Creamer Rocks! So delish and love it in my coffee every morning!
Maya | Wholesome Yum
0Thank you so much, Patty! Enjoy your coffee!
pattyboyd2010
01st can you freeze creamer?
2nd if so for how long?
Thanks Patty
Maya | Wholesome Yum
0Hi Patty, No, sorry, I don’t recommend freezing this because it will separate.
Deneva Ferdinand
0I really enjoyed this, altho I didn’t have the powdered sugar you recommend, I did find one that work ok, My husband enjoys a chocolate peanut butter version. I use natural peanut butter, the kind you need to mix the oil back in if it sits to long. I do 3 tbsp of creamy peanut butter and 3 tbsp of cocoa powder. It’s yummy.
Amanda
0How can I make this with half and half instead of almond milk. I do not like the taste of almond milk in iced coffee. Also, I am not Keto, just low sugar.
Maya | Wholesome Yum
0Hi Amanda, Yes, you can, but the carb count will be higher. I will say, I don’t like the taste of almond milk in coffee either, but can’t really taste it in this keto coffee creamer.
Helen
0Can I use coconut milk instead I got a bit allergy please ? Thank you
Maya | Wholesome Yum
0Hi Helen, Yes, you can. It’s unclear what your allergy is to, nuts or dairy, I have options for replacing both in the post above — in different ways.
Holly
0I didn’t have enough heavy cream so I used nut pods marshmallow flavor. Probably just a 3/4 of total and it’s not bad after the final taste. I did add a tad more Besti. It made quite a bit.
meadehope55
0Awesome very good.
Nicole
0Making as I type! How long does it keep?
Stacey Tourkos
0This is a wonderful cream it has really good taste and good texture in the coffee I love it.
Maya | Wholesome Yum
0Hope you love it, Nicole! Keep in a glass jar or bottle in the refrigerator. How long depends on how fresh your cream is, it should last about the same as your cream expiration date.
Cheryl
0Can I use unsweetened vanilla, almond milk or unsweetened vanilla coconut milk?
Chariry
0I tried this for the first time. Maybe it’s just me, but there is a very strong alcohol taste putting 1 tablespoon of vanilla in for the vanilla flavor. I had a hard time getting rid of it. I mixed in more sweetener, almond milk and heavy cream and it just barely got rid of it. What do I do?
Maya | Wholesome Yum
0Hi Chariry, This could vary depending on the brand of vanilla extract. I linked the one I used in the post above and didn’t experience this with that one.
Maya | Wholesome Yum
0Hi Cheryl, Yes, you can. I assume for both you’re asking instead of the plain almond milk.
Rebecca
0What could I use with almond milk in place of the heavy cream to make this dairy free?
Wholesome Yum A
0Hi Rebecca, To make it dairy free, use full-fat coconut milk (the kind from a can) in place of the heavy cream.
Sally
0I just tried and this and was blown away! This is an outstanding recipe. The condensed milk was beyond tasty, all caramelized and creamy. Now I’m going to have to try some of your ice cream recipes, based upon the condensed milk. I bet they are fabulous. I will note that I had plain old granulated allulose on hand, so I just added another 2 Tbsp of that to compensate for the monkfruit. And because it’s being cooked, I figured the granulated sweetener would dissolve, and it did. Terrific! Thank you so much!
Ali
0I officially can no longer live without the vanilla creamer!!! It’s soooooo perfect!! Thank you!
Shelby
0I whipped up a batch of the hazelnut creamer and now I can’t drink coffee without it. It makes it such a treat!
Gina
0This recipe makes me look forward to my morning coffee so much more! Love the easy vanilla version!
Julianne
0Such a great idea to make your own coffee creamers! I especially love the pumpkin spice version, which I use year round, not just in the fall. This is a real money saver too!
Janice
0I really love this keto coffee creamer. It was such a go-to recipe whenever I ran out of it. I love how it elevates my coffee every time! A must-try indeed!
Danielle
0Could I make this bullet coffee if I just add butter and Mct oil?
Maya | Wholesome Yum
0Hi Danielle, It’s already very rich so I wouldn’t recommend adding more butter, but you can add MCT oil. I also have a separate recipe for bulletproof coffee.
Kristina
0Can you do a dairy free version of this recipe? For the heavy cream could you substitute coconut cream?
Maya | Wholesome Yum
0Hi Kristina, Yes, I have a dairy-free option above.
Stacy
0Thanks for the recipe, it’s delicious! I’m wondering if you can freeze it? I apologize if you’ve already answered this question!
Maya | Wholesome Yum
0Hi Stacy, I don’t recommend freezing it because the texture will change and separate.
M-k
0Did anyone else have issues with the butter hardening at the top after cooling?
Maya | Wholesome Yum
0No, this shouldn’t happen. The butter is completely mixed into the condensed milk, so it shouldn’t harden.
Sarah
0I have had the same problem with butter chunks when I use this in my iced coffee. It is the butter from the sweetened condensed milk recipe. Flavor is good but with butter chunks the texture is just off.
Jeannemarie Wilczynski
0I have been using this recipe with a similar sweetener and not had any problems. It is a lovely recipe. But when I use your sweetener blend, I end up with a sweet buttery crust on my cream that doesn’t blend back in. What am I doing incorrectly? As with everything, it is difficult to get the sweetener.
Maya | Wholesome Yum
0Hi Jeannemarie, Sorry to hear that happened. Did you use the powdered version of Besti? It’s easy to get at this link. 🙂 I haven’t experienced any separation, do you mean it hardens when you store it or when you make it right away?
Jeannemarie Wilczynski
0Yes, I did use the powdered Besti. And followed the recipe/ instructions. It looks great until it cools.
Dennis Demaree
0Just made this with Allulose only because that’s what we prefer. WOW, amazing, just the condensed milk by itself. Like a Carmel flavor, probably because allulose caramelizes. But adding the hazelnut you recommend. Can’t wait till tomorrow to have my coffee. We love all your recipes. Particularly loving Zuppa right now. Eating it 2 weeks in a row. Your app makes Keto so much easier.
Nancy
0Holy pumpkin spice, this is delicious. I wasn’t going to make it because making the condensed milk intimidated me -which is weird since I was a mad baker in my pre-keto life- but I am so glad I took the time to make this. It is amazing. I only have Stevia in the Raw that I’m trying to use up before buying the Besti and I can’t wait to try it with that. Don’t be scared!!! Make this!
Joel D
0This stuff is amazingly good. I sometimes sip a little out of the jar just as it is. I wonder if it could be used as a Keto fat bomb.
Lorie
0Can you use 18% cream from the grocery store, for the (heavy cream) in the recipe?
Wholesome Yum D
0Hi Lorie, I haven’t tried that specifically, but most likely the condensed milk would not reduce properly, since that only about half the fat content of heavy cream. Let me know how it goes if you try it, though.
Lorri Miller
0Can you freeze this, doubt I would finish it in 7-10 days from the fridge.
Maya | Wholesome Yum
0Hi Lorri, I don’t recommend freezing this recipe. If the recipe is too much for you, I would just make half the amount.
Valerie
0Well, I love this. First I made the sweetened condensed milk, and then the vanilla coffee creamer. YUMMY. I have been a canner for more than fifty years and I can milk, cream and butter, even though they say not to. Well, I am going to can some and let you know how it goes. I would waste this if my daughter is not here to visit. I would also like to send her home with some. Wish me luck.
Cathleen
0Valerie, did you can the creamer and how did it turn out? Did you establish sutible shelf life? I’m hoping to try it.
Margaret Woods
0Hi. Do you have a Keto powdered creamer recipe? If not, can you please create one? ? Thanks in advance ?
Wholesome Yum D
0Hi Margaret, I will look into creating one, thanks!
Amber
0Hi! Can I just use canned condensed milk?
Maya | Wholesome Yum
0Hi Amber, Store-bought condensed milk is very high in carbs and sugar, so I don’t recommend using that.
margaret.winters
0I went Low Carb this last June. I’m trying to improve my cholesterol and A1C numbers. I found this site by looking for a coffee creamer recipe. I use to love coffeemate creamer until I found out it is basically cancer in a jar. And I don’t want all the carbs. I made a purchase here on Wholesome Yum last month and found they have fabulous customer service!! I bought the hazelnut coffee syrup (among other items) mixed with almond milk, and while I don’t mind it, it still isn’t the consistency I crave for my coffee….so today I made the pumpkin flavored coffee creamer recipe and absolutely LOOOOVE it! I used butter made with olive oil. I am looking forward to making more of the wonderful recipes here on Wholesome Yum! thanks so much!
Wayne
0Thank you just what I was looking for..
MARG BEAVER
0How long can you keep this recipe?
Maya | Wholesome Yum
0Hi Marg, This recipe is good in the fridge for about a week, but it will depend on your cream’s expiration date. Enjoy!
Heather
0This is the best keto creamer! Super thanks Maya!
Jackie
0The coffee creamer recipe is the best ever. I made the pumpkin one and it tasted better than the one I buy at the store which they only carry during pumpkin season(oct to dec). Now I can have it when ever I want!!! I see lots of pumpkin spiced iced coffee in the summer!!!
Lorrie Montgomery
0Is it possible to leave out the sweetener. I don’t like anything sweet in my coffee.
Maya | Wholesome Yum
0Hi Lorrie, Yes, you can leave out the sweetener, but at that point I would probably just add heavy cream to your coffee directly.
Samina
0Do the macros shown above include the Keto Sugar-Free Sweetened Condensed Milk Recipe? If it does not, can you tell me the final macros with it included?
Wholesome Yum M
0Hi Samina, Yes, the nutrition includes the sweetened condensed milk. Enjoy!
Cheryl
0I’ve been hesitant to attempt this because I tried to make the sweet cond milk before and it was a failure. I don’t know what I did wrong before but this time it came out wonderful. If I could give it 10 stars I would!
Misty Smith
0How would you make it caramel flavored?
Jenniffer LaCroix
0Hi, I drink iced coffees. Would the powdered version work for this or would it not blend properly. I usually buy liquid creamers, which aren’t low carb or keto, but I’m trying to make it taste good without breaking the bank. I’m still new to making some of these recipes and I’m always afraid I’m going to fail and then its money lost. Haven’t tried it yet, but gave you 5 stars cause this looks good and I’ve tried other recipes from you, and they’re generally great.
Cheryl
0How long does the condensed recipe from your site need to cool before making the creamer?
Wholesome Yum D
0Hi Cheryl, The condensed milk does not need to cool between steps.
Wholesome Yum M
0Hi Jenniffer, I’m not sure I understand your question. The powdered version of what?
Wholesome Yum M
0Hi Misty, Allulose caramelizes just like sugar, so just continue to cook your condensed milk down until it turns brown and becomes thick. If you would like a more intense caramel flavor, you can add a small amount of caramel extract. Enjoy!
Anne Monterosso
0The one food item/habit that I still struggle with is drinking black coffee, the creamers at the store either don’t fit my low carb needs, taste awful or just are always out of stock. This recipe is going to help me have the Creamy flavoured coffee I love, and stay kept! Additionally I like knowing exactly what ingredients are in my creamer! THANKS Maya!
I have one of your cookbooks already but after this creamer recipe, I’m a serious fan!!
Joane
0This was easy to make & super delicious
Dawn
0about how long would this creamer last in the fridge?
Maya | Wholesome Yum
0Hi Dawn, It lasts about a week in the refrigerator, or until your cream’s expiration date.
Tami Gillette
0Any suggestions on how I could make an almond roca flavored creamer? It was my absolute favorite in my ‘pre-keto’ life and I’d love to find a way to enjoy it now too 🙂 Thank you for all your great recipes and informative explanations!
Wholesome Yum M
0Hi Tami, I think you could achieve that using extracts. I think almond and either toffee or caramel extracts could get you a very similar flavor!
Kim
0Guys, do not let this recipe intimidate you. I put off making it because the condensed milk kind of scared me. I thought I’d mess it up. It was so easy!!!!! And the result was delicious. I split the recipe at the end and made half vanilla and half pumpkin spice. So so good!!!!
Leah
0The hardest part about keto was giving up my creamer. 🙁 I don’t like black coffee or bulletproof coffee. I made this tonight and it taste wonderful, I cannot wait to try it in my coffee in the morning!
A few things to note, I used unsweetened vanilla almond milk, and it eliminated the need to add vanilla extract.
The only sugar alternative I had was Truvia, while I only needed very little to get it sweet, it didn’t blend or brown super well while I was making the “condensed milk” but it still taste pretty good. Just thought that might help someone else out! Next time I’ll make sure to order the sugar alternative that this calls for.
Shelley
0Pumpkin-y, creamy fall goodness!!
Dada Vai
0Great review article. This is the best article about keto creamer that ever read before. I found a lot of information from your article.
Thanks for sharing such an informative article.
Hopefully, waiting for your more article in the future.
Laura
0Made the pumpkin creamer and it is awesome!
Lucy
0What can you substitute the Heavy Cream with if you want to make it vegan?
Wholesome Yum M
0Hi Lucy, Canned coconut milk will work nicely here! Enjoy!
Alejandra G
0I am a huge fan of this recipe, it’s super easy to make and absolutely delicious! I just made my second batch, last week I made the chocolate creamer for the WholesomeYum challenge on Facebook and I made the vanilla creamer today. The chocolate creamer tasted like a Wendy’s Frosty, so yummy!
bren037@yahoo.com
0Hands down the best coffee creamer ( other than plain heavy cream) I have had in a long time! Others are way too sweet now that I am so used to drinking my coffee without sugar. I did the chocolate flavor. I followed the recipe as noted but realized I only used the Wholesome Yum Powdered Allulose instead of the monk fruit. But because I don’t like it overly sweet it was perfect! I will try each of the flavors eventually but I think chocolate will always be my go to flavor for sure! Thanks for all of your recipes. I am a fan for sure. They are going to make my keto journey so much easier!
Rayna
0OMG! I just made this tonight! It is absolutely DELISH! I made the Pumpkin Spice version of course. I mean it is Pumpkin Spice Season! I will definitely continue to make this creamer. I plan on trying all 5! Thanks for the amazing creamer recipe. Now I won’t feel guilty indulging.
bren037@yahoo.com
0I am going to make this recipe this weekend after I receive my Besti sweeteners. I have 2 questions. 1) can you add MCT oil for a boost? And 2) has anyone tried or would cinnamon be a good flavor or peppermint extract to the chocolate one for a peppermint mocha flavor?
margaret.winters
0oh my gosh thanks for the idea of adding peppermint extract with the chocolate flavor for a peppermint mocha flavor 🙂
Wholesome Yum M
0Hi Bren, Yes you can add MCT oil if you wish, but you may need to blend your creamer into your coffee (rather than stirring) to make sure the oil is fully incorporated. Cinnamon or peppermint flavoring will work great. They are both strong flavors, so start with small amounts and adjust to taste. Enjoy!
Megan
0I just made this for the first time. Wow! It is delicious! Thank you! I am a tea drinker and have never used creamer in my tea – just milk or cream. Who knew what I was missing. This makes my black tea taste so good. And, it is very easy to make. As you mention, a little prep goes a long way. Yum!