I drink coffee. A lot of it. I was happily chugging heavy cream with my coffee for a good long while, giving nary a thought to just how much heavy cream I was chugging.
Yeah. That probably wasn’t my best plan. I kind of have a “thing” for heavy cream.
A refresher visit to A New Atkins for a New You reminded me, we’re only looking at about an ounce and a half of heavy creamer a day, at least on induction. For me, that was just a few cups of coffee away! I have tried both unsweetened almond milk and unsweetened coconut milk in my coffee, but neither really flipped my switch as a low carb coffee creamer.
However, mixing the coconut milk with heavy cream–sort of like “coconut milk helper”–tastes good, still makes a rich cup of coffee, lends itself well to flavoring with extracts, and helps the heavy-cream-loving crowd slow down a little.
Not that I would know anything about that… Ahem.
Low Carb Coffee Creamer
- 3/4 cup unsweetened Coconut Milk
- 1/4 cup heavy cream
- 1 tea vanilla extract or other extract optional, to taste
- 1 cup coffee to taste
Mix the ingredients and leave in the fridge. You can add extract or sweetener to your low carb coffee creamer for whatever flavorings you want.
Coconut milk thickens up sometimes, especially if you shake it up. If you're not used to this, it might appear your creamer is curdled. It's not. Just don't think about it too hard and you'll be okay.
I love to add vanilla extract, and sometimes a smidgen sugar-free chocolate syrup when I'm mixing it all together. Heaven!
What do you use for low carb coffee creamer and flavoring?