Site icon Cooking Keto With Kristie

Vanilla Coffee Creamer

Kristin Parker
Jump to Recipe Print Recipe

The spirit of this easy coffee creamer recipe is adaptability. You can adjust the fat, the flavor, the sweetness, etc. Please see my notes for additional ideas. This base recipe offers a lower fat alternative to commercial creamers that are not only more expensive, but often have sweeteners that I try to avoid like sucralose, acesulfame potassium, aspartame, and so on. Your sweetener choice is really important in this recipe. I used Allulose because it can be simmered without risk of crystallization as is the case with erythritol based sweeteners. If using an erythritol based sweetener add after removing the cream and milk mixture from heat. Simmering erythritol based sweeteners can cause them to crystallize when cooled. Because Allulose is less sweet than other granulated sweeteners, I like to add a second liquid sweetener or granulated sweetener. See my notes at the end of the recipe for details.

Print

Vanilla Coffee Creamer

Servings 16
Calories 28.5kcal
Author Kristie Sullivan

Ingredients

  • 3 fluid ounces heavy cream
  • 1 cup allulose sweetener see notes
  • ⅛ teaspoon salt trust me
  • 12 fluid ounces Fairlife 2% ultrafiltered milk
  • Liquid sweetener or alternative granulated sweetener see notes
  • 1 tablespoon of vanilla extract more or less

Instructions

  • Start by heating the cream in a heavy-bottomed saucepan on low heat until just beginning to simmer.
  • Stir in allulose and salt until dissolved. Bring to a low simmer and let simmer for at least 5 minutes. If you want a deeper slightly caramel flavor, simmer until the mixture begins to brown and thicken.
  • Pour in the ultrafiltered milk and bring to a low simmer, stirring occasionally. Keep heat on low and simmer for 15-20 minutes.
  • Remove from heat. Add any additional sweeteners, liquid or granulated and the vanilla extract.
  • Let cool, pour into a glass jar and refrigerate. If milk products are fresh, the creamer should keep in the refrigerator for up to two weeks.

Notes

This recipe was inspired by the Chobani 0 Sugar Sweet Cream creamer, which costs more than $6.00 per pint. You can make this creamer for half that price. Chobani lists their serving size as 1 tablespoon with 1.5 grams of fat, 0 carbs, and 0 protein. My version with a 2 tablespoon serving size has 2.1grams of fat, 0.8 grams of carbs, and 1.3 grams of protein. 
Sweeteners: To mimic Chobani and to avoid the crystallization that comes from simmering erythritol based sweeteners, I used Allulose and stevia. See my Sweetener Guide for details, but allulose or xylitol are the only granulated sweeteners that do not crystallized when cooled. Both will also caramelize if simmered long enough which adds a nice depth of flavor. 
If you want to use Pyure or any erythritol based sweetener, add it after removing the creamer from heat, which will prevent it from crystallizing. Using a blend of sweeteners, either by adding a liquid sweetener or another granulated sweetener can help you to avoid unwanted after taste. 
Flavors
We enjoy vanilla, so adding at least a tablespoon gives this creamer a pleasant taste. You could also add other extracts for different flavor combinations. 
Remember that coffee creamer is very concentrated, so when you taste for sweetness or vanilla, it should be very strong. The serving size is 2 tablespoons. You can use more or less, but whatever serving size you use should flavor your coffee just as you like it.

Nutrition

Calories: 28.5kcal | Carbohydrates: 0.7g | Protein: 1.3g | Fat: 2.3g
Exit mobile version