DIY Dairy Free Pumpkin Spice Keto Coffee Creamer
In an attempt to reduce my consumption of dairy, I created this dairy free pumpkin spice keto coffee creamer.
I eat A LOT of dairy on a keto diet and after a conversation with my mom about this, I decided that coffee creamer was a great place to start.
Also, many of you have been asking me for dairy free keto recipes.
So, why not start with an easy one that goes into our coffee and tastes oh-so-good.
The best part is...
One tablespoon of this Dairy Free Pumpkin Spice Keto Coffee Creamer has .32g of net carbs (or .38g total carb)!
So, what's the base?
The base for this pumpkin spice keto coffee creamer is full fat coconut milk.
You can find it at Costco or order it from Amazon by the case. If you avoid dairy, I definitely recommend ordering it by the case.
You can use it as a substitute for heavy whipping cream in most applications!
Macros for Dairy Free Pumpkin Spice Keto Coffee Creamer
94% Fat ~ 5% Net Carb ~ 1% Protein
Dairy Free Pumpkin Spice Keto Coffee Creamer
- Pour the Unsweetened Coconut Milk into a microwave safe bowl or 32 ounce mason jar and warm the coconut milk at power level 5 for 1 to 2 minutes until the mixture will stir back together.
- Add Pumpkin Pie Spice, Bocha Sweet, MCT Oil, Vanilla Extract, Pumpkin Puree and stevia drops.
- Blend together using a whisk or an immersion blender until thoroughly combined.
- Keep in the fridge in a tightly sealed container. This will keep up to two weeks in the refrigerator.
The Perfect Dairy Free Pumpkin Spice Keto Coffee Creamer
Creating this pumpkin spice keto coffee creamer was a labor of love.
The first time I made this, I didn't warm up the coconut cream and had a hard time getting it blended.
After whisking for what seemed like an hour, my aching arm screaming at me...
I reached for my trusty immersion blender which set it to rights quickly.
Speaking of immersion blenders... I'll never regret purchasing ours!
We use our immersion blender daily as to quickly blend together our bulletproof-type-coffee.
Sometimes I cheat... or should we call it a hack? 😛
If I don't have any keto creamer already mixed up, I reach for our Omega PowerCreamer and blend a tablespoon into our coffee.
My favorite fall flavor of the Omega PowerCreamer is the cinnamon!!
For a 10% discount on OmegaPowerCreamer, use the code TWKETO10 on Amazon!
What Substitutions Will Work?
Keto Sweetener Substitutions
If you haven’t already tried Bocha Sweet, I highly recommend you do.
It’s a superfood alternative sweetener made from a Japanese pumpkin called the Kabocha pumpkin.
Most alternative sweeteners will work in this recipe. You can use Monk Fruit Sweetener, Xylitol or a blend like Swerve.
You could even use Stevia to sweeten this recipe. I prefer using two different sugar substitutes in order to get a better overall sweet flavor.
What is your favorite Keto Sweetener? Comment below and let me know!
Get The Ingredients Used In Dairy Free Pumpkin Spice Keto Coffee Creamer!
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- MCT Oil
- Pure Vanilla Extract
- Unsweetened Coconut Milk (full fat)
- Pumpkin Pie Spice
- Liquid Stevia Drops
- Bocha Sweet (Seriously, you need this!)
- If Bocha Sweet is not available, my other favorites are:
- Monk Fruit Sweetener
- If Bocha Sweet is not available, my other favorites are:
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How To Make Homemade Dairy Free Pumpkin Spice Keto Coffee Creamer
Ingredients for Pumpkin Spice Keto Coffee Creamer:
- 1 can (13.66 oz) Unsweetened Coconut Milk (Full Fat)
- 1 Tbsp Pumpkin Pie Spice
- ⅓ cup Bocha Sweet
- 3 Tbsp MCT Oil
- 1 Tbsp Pure Vanilla Extract
- ¼ cup Pumpkin Puree
- 5-20 drops liquid stevia drops (to taste)
Pour the Unsweetened Coconut Milk into a microwave safe bowl or 32 ounce mason jar and warm the coconut milk at power level 5 for 1 to 2 minutes until the mixture will stir back together.
Add Pumpkin Pie Spice, Bocha Sweet, MCT Oil, Vanilla Extract, Pumpkin Puree and stevia drops.
Blend together using a whisk or an immersion blender until thoroughly combined.
Mix a tablespoon or two of your keto pumpkin spice coffee creamer into your coffee and savor the indulgent tastes of fall!!
Keep in the fridge in a tightly sealed container. This will keep up to two weeks in the refrigerator.
I dare ya to make it last that long!
Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.
When she isn’t creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!