This homemade keto coffee creamer is rich, creamy and perfectly sweet with just 0.4 carbs per serving. It’s an easy sugar-free alternative to store-bought creamer, with collagen for an extra boost of protein and plenty of vanilla flavor.
I’m a coffee addict, and my morning doesn’t really start until I’ve had that first cup. I used to be perfectly happy drinking my coffee black, but after I had kids, something changed and now I can’t stand it without creamer. I want my coffee creamy, which is exactly why I started making my own keto coffee creamer.
This homemade version has just 0.4 carbs per serving and is made with simple ingredients like unsweetened nut milk, heavy cream, allulose, collagen powder and vanilla. I love adding collagen because it gives my morning coffee a little extra protein while still keeping the creamer smooth and creamy. And because I’m making it myself, I can adjust the sweetness to exactly how I like it instead of relying on whatever is in a bottle from the grocery store.
Best of all, I can make a batch in about 10 minutes, keep it in the refrigerator and have my creamer ready for coffee all week. If you’re like me and black coffee just isn’t happening anymore, this is an easy way to get that sweet, creamy coffee-shop flavor while keeping the carbs low.
Flavor ideas
Once you have the basic creamer made, it’s really easy to change up the flavor. I usually add extracts after removing the creamer from the heat, while ingredients like cocoa or pumpkin mix in better while the creamer is still warm. Here are a few of my favorite ways to change it up:
Vanilla: The base recipe already has vanilla, but for a stronger French vanilla flavor, increase the vanilla extract to 1 tablespoon. You can also add ¼ teaspoon almond extract for a little more depth.
Hazelnut: Stir in 1½ teaspoons hazelnut extract after removing the creamer from the heat. Start with less and taste before adding more since hazelnut extract can be pretty strong.
Chocolate: Whisk 1 tablespoon unsweetened cocoa powder into the warm creamer until completely smooth. For a mocha creamer, add ½ teaspoon instant espresso powder too.
Pumpkin Spice: While the creamer is still warm, whisk in 2 tablespoons pumpkin puree and ½ teaspoon pumpkin pie spice. I would also add an extra ½ teaspoon vanilla extract to round out the pumpkin flavor.
Cinnamon Vanilla: Add ½ teaspoon ground cinnamon while the creamer is warming, then stir in an additional ½ teaspoon vanilla extract after you take it off the heat. A tiny pinch of salt helps bring out the cinnamon flavor.
Salted Caramel: Add 1 teaspoon sugar-free caramel extract and a small pinch of salt after removing the creamer from the heat. Taste it and add another ½ teaspoon caramel extract if you want a stronger flavor.
Storage information
Store your homemade keto coffee creamer in a sealed jar or airtight container in the refrigerator for up to 1 week. The creamer may separate as it sits, which is normal, so give it a good shake or stir before adding it to your coffee.
Combine the nut milk and heavy whipping cream in a small saucepan over low heat. Stir gently to combine and warm the mixture, being careful not to let it boil.
For this step
1 cup unsweetened nut milk
1/2 cup heavy cream
2
Add in additionals
Once warm, add the powdered allulose and stir until completely dissolved. Adjust the sweetness to your preference if needed. Remove the saucepan from the heat and let the mixture cool for a few minutes. Remove the saucepan from the heat and let the mixture cool for a few minutes. Add the collagen powder and whisk vigorously until completely incorporated. Stir in the vanilla extract. Pour the creamer into a jar or container with a tight-fitting lid and allow it to cool completely before sealing.
For this step
1/3 cup powdered allulose
1/2 cup collagen powder
2 teaspoons vanilla extract
Nutrition
Per serving: 3 tablespoons
Calories
88
Fat
6.4g
Protein
6.4g
Total carbs
0.4g
Net carbs
0.4g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Why does my coffee creamer separate?
Some separation is completely normal with homemade coffee creamer, especially after it sits in the refrigerator. Just give the jar a good shake before pouring it into your coffee.
Can I use this creamer in iced coffee?
Yes! I use it in both hot and iced coffee. Give the creamer a good shake first, then pour in as much as you like and stir to combine
Why do you add collagen powder to coffee creamer?
I add collagen powder for a little extra protein in my morning coffee. It can clump if you add it while the mixture is too hot, so I let the creamer cool for a few minutes and then whisk the collagen in really well.
Can I leave out the sweetener?
Yes! If you don’t like sweetened coffee, you can leave the allulose out completely.
Can I use a different sweetener instead of allulose?
Yes. You can use your favorite keto-friendly sweetener, but I prefer allulose because it dissolves easily and doesn’t have the cooling effect that some erythritol-based sweeteners can have. You may need to adjust the amount depending on the sweetener you use.
Can I make this keto coffee creamer dairy-free?
You can replace the heavy whipping cream with a dairy-free alternative, such as unsweetened coconut cream. Just keep in mind that it will change the flavor and consistency of the creamer.
