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If you are on a low carbohydrate or no added sugar diet, and if you like coffee with Creamer, you have probably tried one or more of the dyes purchased without sugar. I'm wary of all the chemicals and additives they contain, and frankly, I did not find any sugar-free versions that I even liked a bit. So I started creating my own coffee cream, inexpensive and adapted to my macros.
This recipe is easy to prepare and can be modified to fit any taste profile you like. It is easy to change the profile of the flavors using different sugar-free syrups and flavorings … Almond Joy, Biscoff, Moca Cocoanut, Chocolate Chip Mint … the options are limited to your imagination!
Keto Creamer Recipe:
1 carton of heavy cream (or 2 cups)
2 shots of sugarless Carmel syrup (I usually use Torani)
1/2 cup of erythritol (I prefer Swerve confectioners)
1/2 teaspoon of vanilla, carmel and almond extracts
In a heavy-bottomed saucepan, uncovered, combine the cream, syrup and sweetener. Whisk until the sweeteners are dissolved. Simmer on low heat for one hour. When the mixture is reduced and thick, incorporate the flavoring extracts. Then transfer the cream into a glass container.
As the mixture cools, it will continue to reduce slightly. Wait until the Cream jar can be handled before closing it. Once it is cooled, close the pot firmly and refrigerate. As a rule, this creamer should stay in the refrigerator for up to two weeks.
If dairy products bother you or if you want to create this dairy-free product, it's easy to replace two cups of milk / coconut cream or almond milk or cashew milk, the only thing you can do. one of these cooking in a thick creamy state.
I aim to encourage others with what I've found to be proven and true …
To love Jesus, to live fully his life and to eat keto!
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