Today I experimented with homemade keto coconut creamer and I am so happy I did!!! With my “dirty Keto” I stay away from all sugar unless it’s coconut sugar and small doses. This was a problem with my coffee creamer since the only one I liked was So Delicious Coconut Milk Creamer. They only have sweetened version at my local shops. I’m not a fan of almond creamers. So problem solved!! I made this new creamer in a jiffy, it’s thick, creamy, semi sweet, and taste perfect in my coffee and coffee substitutes! I am cutting back on coffee, so thought I would share my current favorite substitute. I like the Traditional Medicinals Roasted Dandelion mixed with Four Sigmatic Mushroom Chai Latte. Very robust and plenty of body. Don’t miss the coffee with these two!
Sugar Free Pint size recipe (Pumpkin Spice version but any flavor can be used)
One 14 ounce can full fat guar gum coconut milk (very important look for a brand with guar gum but no preservatives, was he guar gum keeps it from separating)
2 teaspoons Stevia, Monkfruit, or Swerve (can substitute 2 tablespoons coconut sugar dissolves in 1 ounce water if you prefer)
1 teaspoon cinnamon powder
1 teaspoon pumpkin pie spice powder
1 teaspoon vanilla extract
Add all ingredients to blender and blend on low for 30 seconds to make sure fully emulsified. Thoroughly blending and getting brand with guar gum will keep the fat and liquid from separating in the fridge. Then store in fridge for 1 week.
Coconut Sugar quart size recipe. If you want smaller pint sized batch cut recipe in half.
2 14 ounce cans full fat guar gum coconut milk (very important look for a brand with guar gum but no preservatives, was he guar gum keeps it from separating)
4 tablespoons coconut sugar (can substitute 2-4 teaspoon stevia, monkfruit or swerve for strict keto)
3 ounces water
1 teaspoon cinnamon powder or vanilla extract or both for flavor
Warm up the 3 ounces of water just enough to melt sugar into (skip this step if using sugar substitute). Once sugar is dissolved add all ingredients to blender. Blend in a blender on low for 30 seconds to make sure fully emulsified. Thoroughly blending and getting brand with guar gum will keep the fat and liquid from separating in the fridge. Then store in fridge for 1 week. If you don’t use much creamer in a week be sure to cut recipe in half.
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