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Creamy Keto Dairy-Free Coffee Creamer Recipe for Easy Morning Sips

creamy keto dairy-free coffee creamer - featured image

A quick and easy creamy keto dairy-free coffee creamer made with coconut milk, MCT oil, vanilla, and cinnamon. Perfect for those seeking a rich, low-carb, and dairy-free addition to their morning coffee.

Ingredients

Scale
  • 1 cup (240 ml) full-fat canned coconut milk
  • 2 tablespoons (30 ml) MCT oil (substitute avocado oil if needed)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • 810 drops liquid stevia or monk fruit sweetener (to taste)
  • Pinch of salt
  • Optional: ¼ cup (60 ml) unsweetened almond milk to thin creamer if desired

Instructions

  1. Open the canned coconut milk and stir or shake to re-incorporate cream and liquid. Measure 1 cup (240 ml).
  2. Pour the coconut milk into a mixing bowl or jar. Add ¼ cup (60 ml) unsweetened almond milk if a lighter creamer is preferred.
  3. Add 2 tablespoons (30 ml) MCT oil and mix well.
  4. Add 1 teaspoon pure vanilla extract and ½ teaspoon ground cinnamon. Mix gently.
  5. Add a pinch of salt to balance flavors.
  6. Sweeten with 8-10 drops of liquid stevia or monk fruit sweetener, adjusting to taste.
  7. Whisk vigorously or use a hand blender for 30 seconds until smooth and emulsified.
  8. Optional: Strain the creamer through a fine mesh sieve to remove any clumps.
  9. Transfer the creamer to a sealed container and refrigerate for up to 5 days. Shake or stir before each use.

Notes

Use full-fat canned coconut milk for best creaminess. Whisk or blend well to avoid separation. Start with less sweetener and adjust to taste. Store refrigerated and shake before use. Optional almond milk can thin the creamer if too thick. Variations include swapping cinnamon for nutmeg or cardamom, or using granular sweeteners like erythritol.

Nutrition

Keywords: keto, dairy-free, coffee creamer, low-carb, coconut milk, MCT oil, vanilla, cinnamon, stevia, monk fruit, healthy fats