With just 4 ingredients and less than 1g net carb a serving, this paleo and keto bulletproof coffee creamer is what we call an ideal situation!
Paleo & Keto Bulletproof Coffee Creamer ☕
Suuuper Creamy! ☁
It’s a little crazy, but giving up creamer (and even plain-old milk!) with my morning coffee was one of the hardest things to do without when I first started keto (Paola here! 🙋🏿). And while bulletproof coffee is a fantastic option, I generally favor iced coffee. Which means that the fats solidify the second they hit the ice (unless you use MCT oil, which I don’t).
So this keto coffee creamer was born out of that need. Essentially based on our very popular keto eggnog, it adds a truly wonderful texture and taste to coffee and matcha green tea alike. And pretty ideal with summer coming up, as you can go either hot or cold with it.
p.s. Dave Asprey gets full credit for introducing us all to the wonderful concoction that is ‘Bulletproof’. Worth checking out his site for more info and solid products (not sponsored in any way).
The Method 🔍
Fact is you’re essentially making a custard, with the yolks acting as the thickeners. So you’ll be whisking the egg yolks with the sweetener until light and fluffy. Followed by tempering in the ‘milks’, i.e. adding them veeeery slowly as to not scramble the eggs! And then cooking the mixture for roughly 10 minutes until it just begins to simmer. Very simple, yet awesome results.
The ‘Milk’ 🥛
You’ve got a couple options here. Arguably the best (i.e. the most akin to normal creamer flavor-wise) is the heavy whipping cream version (HWC). But the coconut milk one is killer too, and it’s the one we use for our morning coffee or matcha latte.
For the HWC version you can do a 1:1 ratio of cream to water, adjusting with a little more water after chilling until desired consistency is reached. And you’ll still be lowering your consumption of HWC substantially, as 2/3 cup cream yields a little over 1 2/3 cup of creamer.
Meanwhile, for the coconut version use 1 1/3 cup of full-fat coconut milk. With roughly an even ratio of the solids and liquids from the can. Just keep in mind that this version is slightly more prone to scrambling, so you’ll want to add in the warm coconut milk veeeery slowly as to not scramble the eggs!
Note number two, you’ll want to pour the creamer first with the coconut version. Followed by the coffee (slowly!!), so it doesn’t split. It’s a bit finicky, but if it does split (and it only splits slightly), you can always give it a quick blend (or use an immersion blender). Not ideal I know, but I’m still giving it to you as it’s the version I use daily. Unfortunately HWC is a bit too much for my tummy first thing in the a.m., so if you’re anything like me you’ll love this version!
The Flavors 🍂
French vanilla is the flavor of choice here at gnom-gnom. Simple, yet absolutely wonderful with either coffee or matcha. And you can either add some good-old vanilla extract (will forever favor Nielsen-Massey’s Madagascar vanilla), or go fancy with a vanilla pod.
Otherwise the world is your oyster! Think cinnamon, caramel, hazelnut, mocha, pumpkin spice, eggnog… or whatever your palate desires.
If you’re using extracts, you’ll want to add them at the end of the cooking process (i.e. right before the creamer goes in the fridge). Otherwise for spices (think vanilla pod, cinnamon etc), you’ll want to infuse the ‘milk’ by simmering it for a bit and then straining it right before it goes in the fridge.
The Sweetener 🍯
Pick your poison. But we do like Swerve or xylitol best here. No funky aftertaste, at all. But Pyure does work surprisingly well here too.
We also favor adding in some SweetLeaf’s stevia vanilla drops at the end, for a little extra sweetness.
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
Homemade Paleo & Keto Bulletproof Coffee Creamer
Ingredients
- 2/3 cup heavy whipping cream *see notes for dairy free version
- 2/3 cup water or unsweetened almond milk (we generally use water)
- 2 egg yolks
- 4-6 tablespoons Swerve or xylitol, to taste**
- 2 teaspoons vanilla extract
Instructions
- See recipe video for guidance! 📽
- Add heavy cream and water to a medium saucepan and bring just to a boil, stirring every so often. Remove from heat and allow to cool slightly while you whisk the eggs.
- Add egg yolks and sweetener to a large bowl, and using a whisk or an electric mixer (easier), beat them until light and fluffy. Gradually temper the hot 'milk' into the egg and sugar mixture. Tempering means adding the hot milks little by little to your egg mixture, while whisking constantly so your eggs don't curdle.
- Return everything to the saucepan, and simmer over low heat for roughly 8-10 minutes, or until your mixture just begins to simmer. Remove from heat and transfer to a medium mixing bowl (or mason jar). Stir in vanilla or extract of choice. Cover and transfer to the refrigerator to chill overnight.
- Your bulletproof coffee creamer will continue to thicken while chilling. So give it a good stir right before serving, and if need be add in a touch more water to thin it slightly.
- Keep in the fridge for 5 days, or freeze in an ice cube tray for about a month.
Video
Notes
Nutrition
Hey, this one looks amazing, especially the coconut milk version but I’m a little cautious however.
Unless I’ve missed it, could it be possible to have the metric version of this recipe?
Cups to ml conversions vary so much from site to site it’s hard to crunch it down.
Thanks in advance!
Hello Paola, Whick kind of grass fed HWP did you use and where do you buy it?
Paola, This is a delicious creamer! I used HWC and unsw almond milk. Also used 4 tbsps. of Swerve and instead of the vanilla extract I used caramel liquid stevia. It is so good I could just drink the creamer! Thanks very much for the recipe!
Awesome to hear Michele! And lol yup! The creamer is essentially eggnog so totally cool to drink it solo 😂
Why does mine curdle when I put it hot coffees???
Just BRILLIANT! Honestly, just wonderful! I tried it in a coffee over ice at 3pm in the afternoon and it put the BIGGEST smile on my face! Thank you so much!!!
Is anyone tried using this in HOT coffee?
How does it hold up with eggs in hot coffee or tea?
I was thinking about trying it, unsweetened, in hot coffee. I don’t care for sweet hot coffee, and I rarely drink iced coffee.
The HwC option holds up great in hot coffee cob
Well Done! Used HWC version, 5 tablespoons Swerve, may try 4 next time. Pulled the milk/water off at 201’F so as not to burn. Seemed to work well. Super yummy!! Thanks
Awesome to hear Tom!!
Love IT!
Question: why use water over unsweetened almond milk? I feel like the almond milk would make it a better consistency as opposed to using water.
I mean you can, but I try to avoid commercial almond milk as it has added gums etc to make it thicker and in the end it doesn’t make a difference xo
How long will this last in the fridge?
I’ve been on the Keto diet for a while and have lost over 20 pounds. However, the one thing I’ve had a hard time giving up was Coffeemate. Even sugarfree has all the bad oils and corn syrup. Dairy products don’t agree with me, and drinking coffee black does not appeal to me either. I was cautiously excited to find this recipe and I made the non-dairy version today using coconut milk instead of whipping cream, Swerve, and Sweetleaf Stevia vanilla creme drops instead of vanilla extract, and OMG is it good! Because Swerve is combined with stevia there is no aftertaste at all. I love this website. Every recipe I’ve tried is great. Thank you so much. Big problem solved!
Would it be possible to make a dairy free version of this? I know you explained it but watching it would be better for some folks. TIA
Hi Bernadette! I’m sorry but I don’t understand, this is a dairy free version? You simply use coconut milk rather than HWC, just need to make sure the mixture doesn’t boil so it doesn’t curdle 😉 xo!
ok, I guess I didn’t read it correctly. Thanks for pointing this out to me.
Hi! Just made this and am very excited to try it. Does it need to chill over night before I use it or could I use it maybe 5-6 hours later?
Technically you can use it right away even, but it does get thicker overnight! Xo
My first batch didn’t thicken at all, but tasted great. My 2nd batch came out with little lumps throughout and is not thick either, even after being in the fridge overnight. It doesn’t taste as good either. Did I over cook or under cook? Can it be saved?
THANK YOU!!! This was the one place I was failing in my keto lifestyle change. . .I tried off the shelf sugar-free “creamers” and they were AWFUL . . .this is sooooo much better and I can finally have coffee again!
Well, I must say… The taste is amazing! It kind of reminds me of the taste of ice cream! I did have a bit of trouble, though… I left it to cool in a glass bottle on the counter until it was just a little warm to the touch and then popped it in the refrigerator. In the morning, it had separated. It looks like clear liquid (water?) was on the bottom and the rest was the cream mixture. I went ahead and shook it up and used it in my coffee that morning but it was almost lumpy and created a double film on top of my coffee…. I couldn’t bring myself to drink it and ended up dumping the coffee….
I think I screwed up on the step after tempering the eggs. I put it back on the stove to cook a bit more, whisking constantly (I was afraid the eggs would curdle) and once it was just getting ready to simmer, I turned the heat off, grabbed my bottle for storage but I walked away from the stove for about 15-20 seconds with the pot still on the burner (it’s electric) and I think it continued cooking and the bottom curdled.
Hopefully you agree with me on my misstep. If so, I’ll give this another shot because I’ve gotta get rid of this commercial creamer with 5g of sugar in it!! I think my morning coffee and my inability to resist a small bit of ice cream after dinner is killing my ketosis.
Hi Josh! So happy you like the taste and blah on the curdling! You could try and salvage it by blending it?! I did that when I curdled the coconut one during testing. Didn’t thicken up much, but still good! Otherwise definitely yes, you need to remove it from the heat right before it begins to simmer, cover and chill right away.
Hope it works out next time!! 🙂
Hi! I made this and it is a game changer. So delicious. I have a question though, I can’t find grass-fed HWC! I can only find grass-fed half and half. Is there any way to use the half and half instead of HWC and water? I want to get the full health benefits from this. Thanks!
So happy you loved it Kristen! And while I haven’t tried it with half and half, I don’t see why it wouldn’t work replacing the HWC and water. xo!
Do you know if it can be heated the day after to try to thicken it again? Mine is super runny and I don’t know why. I’m having a hard time getting recipes right these days
I’m afraid reheating it won’t be much help Sheila 🙁 but could you give me a more in-depth list of the ingredients you used to see if I can help troubleshoot?
I work on a ship week on week off. Do you think if I made this the night before I left for work that it would stay good for 7 days while I used it up?
I can’t wait to try this, sounds excellent! I need a good pre-fab creamer to simplify my morning coffee prep, but I love having a couple teaspoons of MCT oil with my coffee, so I’m going to try adding MCT to this recipe. I see it disagrees with you so you probably haven’t tried it with this recipe, but please let me know if you have any thoughts/tips about how to do it. I’m hoping the egg yolks will be enough to keep the oil emulsified with the milks…fingers crossed!
Hi Melinda! I did have a reader report back that she mixed the MCT oil with the coconut milk first and had no problems, hope it works out! xo!
Thanks so much! Btw, I only recently discovered your website (how is that possible?) and am obsessively working my way through it, when my kids and job allow time. Made the brownies a couple of times now (YUM!) and am dying to make the chocolate chip cookies, they look fabulous. Thanks for all your work developing these recipes!
LOL that’s seriously awesome to hear Melinda! And definitely make those cookies soon, they’re one of my favorite desserts on the site 😉 xo and thank you for your comment!
Would 4TBSP sugar-free syrup work in place of the sweeteners for the Keto Diet? I don’t have any on hand, but I plan on getting some! All I have is sugar-free syrup for now. It says it has 8g total carb for 1/4 cup, but I would be using only 4TBSP and since it’ll last several days I shouldn’t be getting too much? New to Keto still, so in the process of figuring it all out 😉
Thanks!
Hi Paola… I am new to keto, and enjoy the BP coffee, but do miss my french vanilla.
I am making your recipe right now, in preparation for my morning coffee tomorrow. Quick question though.. does this replace BPC?
Or can one do both?
I am a 2-4 cup of coffee each morning type of girl, so I didn’t really know what to do this morning when my bpc was gone.. I had some tea.. but it wasn’t the same.
Is it ok to start the morning with BPC, and then have a cup (or two) of regular coffee with your creamer recipe in it? I know you’re not an expert (so I’m not asking for a professional opinion), but perhaps you have some frame of reference.. ? =]
Hi Cyndi! I think this is a case by case sorta thing. For instance, for me bulletproof coffee is a bit too much and doesn’t agree with me, so this is a sort of milder version. But if you love your BPC, you can surely do a the traditional one first thing in the a.m. and use the creamer after? And indeed, I’m by no means an expert 😉 xo!
This is my favorite thing to add to coffee! It’s the only way I can drink it! So good!!
Sarah that’s so awesome to hear! xo!
Hi! Just wondering, do you use 1/3 coconut milk and 1/3 water? The rest of the ingredients stay the same as they do for the HWC version?
Hi Katlin! In the notes are the directions for the coconut milk version:
For the coconut version, use 1 1/3 cup of full-fat coconut milk. With roughly an even ratio of the solids and liquids from the can. Just keep in mind that this version is slightly more prone to scrambling, so you’ll want to add in the warm coconut milk veeeery slowly as to not scramble the eggs! Note number two, you’ll want to pour the creamer first with the coconut version. Followed by the coffee (slowly!!), so it doesn’t split.
xo!
No water in the coconut version, then, correct?
Correct! Just get an even mix of the solid coconut cream part and the liquid one xo!
I think technically bulletproof is supposed to be with MCT or butter, but I cannot stomach those. And since butter comes from cream and MCT oil from coconut, I’m thinking that this recipe is a milder version of bulletproof coffee for those of us who get bad tummy problems with the original. It also tastes absolutely fantastic thank you! 4 tablespoons was perfect for our taste buds.
Def on the bulletproof! But I’ve seen this evolve more as a bunch of us can’t stomach MCT oil at all, and grass fed butter first thing in the morning is also too much for me. But you’re totally right, this is definitely a milder version. Good grass-fed whipping cream also has vitamin k2 etc (I mean, if you whip HWC too much you end up with butter). But just need to be sure it’s grass-fed, as the nutrition profile of regular cream is completely different. Thanks as always for reporting back Jen and so happy you enjoyed! xo
Hi,
We love the idea, we love the texture! We are boring to have a black cofee every day, thank you. The only thing is we don’t like sweet in general. We made it we 4 tablespoon of Swerve and it was to sweet for us. By removing the sugar completely, will that prevent the texture to form?
Thank you,
Hi Sonia! So happy you guys loved the idea! Regarding the sweetness, I have never tried to make a custard without sweeteners so I cannot guarantee the same result. Just keep in mind that I would still add 1-2 teaspoons of the sweetener, even if just to round off the taste. Given that eggs and HWC can also go on the savory spectrum, I think you need a bit of sweet to bring it all together. xo!
OMG. I just made a batch. I’m in love. I missed my beloved sweet coffee on Keto and this is just what I’ve been craving. I’m still perplexed with how the approved sugar compares into the macros. I used 4 tablespoons of erythritol and it is like candy lol. It’s seriously under 1 carb for 1/4 cup!!???? THANK YOU ❤️
Hi Tess! So happy you enjoyed it!! And yup, it’s about 0.75g net for 1/4 cup (even a little less, because I actually diluted mine as it was too thick!). Regarding the sugar, most people just subtract sugar alcohols from total carbs as they do with fiber. Xylitol has a higher GI than erythritol, but still fine for most people. I think the key is moderation though, and also worth keeping in mind that sugar alcohols can give you an upset stomach if consumed in large quantities (I don’t mind this much though, as it keeps me from eating a whole batch of things… and given the amount of testing and baking that gets done for the blog, that’s great for my waistline ;)!) xo and thanks so much for reporting back!
I have a batch chilling in the fridge! I’m already leaving a comment because it tastes so good! I wasn’t sure what to expect but your recipes never disappoint!
I made the HWC version 🙂
Thats awesome Emma so happy you enjoyed! And thanks so much for reporting back xo!
omg those gifs hypnotized me!
Happy to see they served their purpose! 😜
What a great idea!! My hubby and I actually made your eggnog a bunch during the holidays and loved making eggnog lattes with it! Will definitely be making this asap
So happy you guys loved the eggnog! I’m fairly certain you’ll love this one too then 😉 xo !