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
- 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
- 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.
Could I use Stevia or monk fruit… I would think as it says any sweetener but then it mentions stevia vanilla drops at the end so I’m wondering if the sweetener needs to be there for Paola recipe magic. 😉
I dislike sweet coffee . Would this work without any sweetener? Similar to Coffee Mate? I wouldn’t mind the thickness, just not sweet.
I never noticed nonsweet Coffeemate. I missed the sweet vanilla CoffeemateLeave out the sweetener then if you don’t like it.
Can you add MCT and/or butter to this? Do you think it would separate overnight? Or would the eggs provide enough natural lecithin to keep in suspension?
Hey, Paola, I LOVE your recipes and pass them on to others frequently ☺️
I noticed an error in your directions here and wanted to let you know. “and simmer over low heat for roughly 8-10 minutes, or until your mixture just begins to simmer.” Pretty sure that 2nd ‘simmer’ was supposed to be ‘thicken’, and wanted to save others any confusion.
Your site is one of my favorite sources for keto recipes! I can always count on them to turn out great! (I always use your cream cheese per crust!). Anyways, thank you for all that you share 😀
I am just starting the Keto diet. I am using an app to help me keep track. When I create a recipe and add the the ingredients it says about 12 Net Carbs!! I tried multiple apps and they all came out the same. Your info says less then 1g Net Carb. Am I missing something? I did the HWC recipe. They are in an ice cube tray in the freezer and I’m going to try them to tomorrow.
It’s counting the sugar alcohols as regular carbs Katlin, you need to subtract them as you do fiber xo!
Hi… can’t wait to try. But curious about this statement you made —“ Which means that the fats solidify the second they hit the ice “. I have been drinking Starbucks iced cold brew with HWC and should I be concerned about the fats solidifying?
Hi, Sherry, I’m not the OP but wanted to let you know that Starbucks puts the cream first and then the cold brew. There are no negative side effects to the fats solidifying, it might just be a tad chunky 😉
1st time trying this and using full fat coconut milk. When I beat the yolks with an electric hand mixer they got rather frothy, and even more so when tempering in the milk. Not at all the thick creamy look in your video. What did I do wrong? Started with only one blade in the mixer and it didn’t seem to be mixing well so went back to two blades
I just made this last night and used in my espresso this morning..wow! I’ve recently given up dairy, but missed that thick cream/half and half texture in my lattes. I added this, about an ounce, and it delicious! I actually like coconut, but was always a bit sad with the thin texture. This is an amazing fix…and sugar-free too?! So good.
I also think this would be amazing drizzled over the mug cake or some of your almazong muffin recipes for a real sweet tooth.
Hi do you think monkfruit sweetener would work?
Hi! I have made the hwc version three times now but my is NOT get thick while sitting overnight. It’s the same consistency as it was when I put it in the mason to chill. What am I doing wrong? I HAVE to have creamer in my coffee! 🙂
You might not be cooking it long enough is my guess (hard to know without more info). It hasn’t curdled right?
I cook hwc and almond milk to a boil and remove from burner. I whip up my eggs and sweetener till fluffy and temper milk into egg mixture. I return to stove on low heat setting and leave for 10 mins. Assuming I don’t do the last part right! Ha
It’s doesnt curdle. My last batch got a little weird because I think my hwc mix was too hot when I added to eggs but it was still useable in my eyes.
Try cooking the custard mixture in a double boiler (a glass bowl over a pot of simmering water). It’s much gentler on the egg so it won’t scramble. You should cook it long enough to coat the back of a wooden spoon. Hope this helps!
Do you use powdered swerve or grNulated swerve?
So excited to try this and keto eggnog.
I have a vitamix and I’m wondering if anyone has tried this with one… as it will make hot soup I assume it will cook the eggs without curdling. If anyone knows how let me know?
Don’t blend it! You’ll never get the yolks and whites light and fluffy 😉