If you are eating a low carb or no added sugar diet, and like coffee with Creamer you likely have tried one or more of the store bought sugar free creamers. I am suspicious of all the chemicals and additives these have, and frankly, I didn’t find even one sugar free version I even liked a little bit. So I set out to create my own Coffee Creamer that was cheap and would fit my macros.
This recipe is easy to make, and can be modified to fit just about any sort of flavor profile you enjoy. It is easy to change the flavor profile by exprimenting with various sugar free syrups and flavor extracts… Almond Joy, Biscoff, Moca Cocoanut, Mint Chocolate Chip … the options are limited only to your imagination!
Keto Creamer Recipe:
1 carton of Heavy Cream (or 2 cups)
2 shots of Sugar Free Carmel Syrup (I usually use Torani)
1/2 cup Erythritol (I prefer Swerve Confectioners)
1/2 teaspoon each of Vanilla, Carmel, and Almond extracts
In an uncovered heavy sauce pan over low heat combine cream, syrup and sweetener. Whisk well until the sweeteners are dissolved. Allow the mixture to simmer on low for an hour. When the mixture is reduced and thick, whisk in the flavoring extracts. Then transfer the Creamer into a glass container.
While the mixture is cooling it will continue to reduce slightly. Wait until the Creamer jar can be handled before closing it up. Once it is cooled, close the jar tightly and refrigerate. Generally this Creamer should last in the refrigerator for up to two weeks.
If dairy bothers you or you want to create this without dairy, it is easy to substitute two cups of cocoanut milk/cream or almond milk or cashew milk, any of those will cook to a thick Creamer state.