Make this homemade Dairy Free Low Carb Gingerbread Coffee Creamer with just 7 ingredients. It has all the cozy, spicy notes of gingerbread with just a hint of molasses for flavor.
Perfect for holiday mornings or any day you want a festive coffee treat, this creamer is easy to make and keeps well in the fridge for up to a week.
I'm a little obsessed with coffee and coffee creamers, and this low carb gingerbread creamer recipe might be my new favorite. If you love it, don't miss my Sugar Free Pumpkin Spice Coffee Creamer and Sugar Free Eggnog Coffee Creamer, perfect for holiday mornings.
Want more ginger goodness? You've got to try my Chewy Low Carb Ginger Molasses Cookies, Low Carb Gingerbread Cheesecake Bars, and Sugar Free Gingerbread Ice Cream, all low carb, all delicious, and all guaranteed to keep you in the holiday spirit.
Jump To:
- Why you'll love this low carb gingerbread coffee creamer?
- Why make your own low carb gingerbread coffee creamer?
- Key Ingredients & Why They Matter
- Step by step instructions
- How to make low carb gingerbread coffee creamer?
- Nutritional Information
- How to sweeten your gingerbread coffee creamer?
- Recipe Tip
- Recipe Variations
- Delicious way to use your gingerbread coffee creamer
- Storage
- Frequently Asked Questions
- Other low carb Christmas recipes
- Recipe Card
Why you'll love this low carb gingerbread coffee creamer?
It's a homemade, low-carb, plant-based coffee creamer made with warm spices, coconut cream, and almond milk.
Why is it different? Unlike store-bought creamers, which often contain artificial flavors, added sugar, and chemical additives, this version uses simple, real ingredients you can actually pronounce.
Key benefits:
- Each serving only contains 1g carbs per serving (serving is 2 tablespoons of creamer)
- Other than the touch of molasses, there is zero added sugar
- This gingerbread coffee creamer is Dairy-free and vegan-friendly
Why make your own low carb gingerbread coffee creamer?
- A serving of this dairy-free gingerbread coffee creamer only contains 53 calories, 5g of healthy fats and 1g of carbs per 2-tablespoon serving.
- Budget Friendly: Compared to purchasing store-bought gingerbread lattes for $6, you can make it at home for a fraction of the cost.
- Control what goes into your body, making this homemade gingerbread coffee creamer gives you the peace of mind knowing what it's actually made with.
- Customization: Adjust spice levels, creaminess, and add your preferred sweetener to your individual cup.
- Enjoy Year-Round: You're not limited to holiday seasons by making it at home; you can enjoy it whenever you wish.
- Perfect for: Low-carb, keto, dairy-free, vegan and blood sugar friendly diets.
Key Ingredients & Why They Matter
This dairy free gingerbread coffee creamer recipe combines ingredients to create the perfect balance of creamy, spiced, and slightly sweet without artificial flavors.
- Coconut Cream: add a rich, creamy base with MCT oils, and is naturally dairy-free.
- Unsweetened Vanilla Almond Milk: Adds creaminess without excess carbs; vanilla enhances gingerbread flavor and helps to slightly thin out the thick coconut cream.
- Molasses: The secret ingredient for authentic gingerbread depth; provides caramel notes; minimal sugar impact per serving, as we only use 1 tablespoon.
- Ground Ginger: Warm, spicy profile; aids digestion
- Cloves & Nutmeg: Subtle warmth with antioxidant properties
- Cinnamon & Allspice: Classic gingerbread spice blend; helps regulate blood sugar
- Vanilla Extract: Rounds out flavors and enhances sweetness perception
Pro Tip: Coconut cream is thicker and higher in fat (makes the creamer rich and creamy). Coconut milk is thinner and more watery. Don't substitute: coconut cream is essential for this recipe's texture.
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make low carb gingerbread coffee creamer?
STEP 1: Combine coconut cream and almond milk in a saucepan.
STEP 2: Add molasses, vanilla and all spices; whisk thoroughly.
STEP 3: Heat over medium-low heat until steaming (3-5 minutes), do not boil.
STEP 4: Cool to room temperature, then transfer to a milk bottle or jar; refrigerate. The creamer will thicken as it cools.
Shake well before using. Sweeten as needed per individual serving.
Pro Tip: Heat on low; do not boil. You're looking for a gentle steam, not bubbles.
Nutritional Information
- Calories: 53
- Total Fat: 5g (healthy coconut fat)
- Net Carbs: 1g (why it's truly low-carb)
- Fiber: 0g
- Protein: 0g
- Sugar: 1g (from molasses only)
Key callout: Only 1g net carb; compared to store-bought creamers with 5-7g carbs per serving.
SWEETENER NOT INCLUDED - Add your choice per cup (see sweetener guide below)
Pro Tip: Use zero-carb sweeteners for true keto compliance, or choose sweeteners with carbs if you prefer. You control the final macros of your finished coffee cup
How to sweeten your gingerbread coffee creamer?
Why the base has no sweetener:
- Sweeteners taste different (bitter, cooling, strong).
- Everyone's sweetness level varies.
- You can use any sweetener that fits your diet: stevia, monk fruit, erythritol, honey, maple syrup, sugar and more.
Sweetener options:
- Monk fruit powder: ¼ tsp, 0 calories, 0 carbs, clean taste.
- Erythritol: ½ tsp, 0 calories, 0 carbs, slight cooling, best warm.
- Stevia: 2-3 drops liquid or ⅛ teaspoon powder, 0 calories, 0 carbs, very concentrated.
- Allulose: ½ tsp, 0 calories, 0 carbs, good 1:1 sugar swap.
- Xylitol: ½ tsp, 9 calories, 1g carb, toxic to dogs.
Pro Tip: Mix your sweetener into the hot coffee with the creamer before sipping. It dissolves better and avoids a grainy texture.
Recipe Tip
If your festive coffee creamer feels too thick, add more almond milk and shake well until you get the consistency you like.
Recipe Variations
- Stronger gingerbread flavor: double the molasses and ginger, which will increase the carb amount.
- Want it less sweet? reduce the molasses to 1-2 teaspoons.
- Extra spice: add a ¼ teaspoon of cardamom.
- Chocolate: add 1 teaspoon of cocoa powder.
Pro Tip: Start with the base recipe and adjust to your taste.
Delicious way to use your gingerbread coffee creamer
Other than holiday coffee drinks, there are several ways to enjoy this sugar free gingerbread latte creamer:
- Hot coffee: 2 tablespoons in an 8-10 oz cup (traditional way).
- Iced coffee: Shake well first; pairs beautifully with cold brew.
- Hot chocolate: Add to dairy or non-dairy hot cocoa for a spiced kick.
- Tea alternatives: Works in chai lattes, herbal teas, or matcha lattes.
- Whipped cream topping: Add a dollop of dairy-free whipped cream and cinnamon for a café-style experience.
- Smoothie base: It's delicious in vanilla or coffee smoothies.
Storage
- Best storage method: Glass mason jar or airtight container
- Refrigerator lifespan: 5-7 days (depends on almond milk expiration).
- Why it separates: No commercial stabilizers, spices naturally settle (just shake before use)
- Can you freeze it?: Not recommended.
- Travel tip: Pour into a small 2-oz bottle for the office or travel
Frequently Asked Questions
Yes, but it won't taste quite as authentic. Molasses provides irreplaceable depth. Substitute: Use an extra ½ teaspoon vanilla and a drop of caramel extract, or add 1 tablespoon date paste, but expect a slightly different flavor profile.
Absolutely. At only 1g net carb per 2-tablespoon serving, it fits any keto macros. The fat content (5g) supports ketone production. More keto-friendly than ANY store-bought creamer option.
Replace molasses with monk fruit sweetener. You'll lose some of the caramel notes but maintain the spice profile. Net carbs drop to 0g.
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Recipe Card
Low Carb Gingerbread Coffee Creamer (Dairy Free Recipe)
Equipment
Ingredients
- 400 ml coconut cream 13.5 oz (1 can) (do not use coconut milk)
- ¼ cup unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon Molasses see FAQ's for alternative
- ½ teaspoon Ground Ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon all spice
- ⅛ teaspoon ground nutmeg
Instructions
- Pour coconut cream and almond milk into a medium saucepan. Whisk together until combined.
- Add molasses, vanilla, ginger, cloves, cinnamon, allspice, and nutmeg. Whisk thoroughly for 30 seconds until no clumps remain and spices are evenly distributed.
- Place the saucepan over medium-low heat. Stir occasionally and heat for 3-5 minutes until steaming (small wisps of steam, not bubbles). Do not boil, boiling will affect the texture and flavor.
- Remove from heat and allow creamer to cool to room temperature (about 15 minutes). Transfer to a glass jar or airtight container. Refrigerate until ready to use.
Notes
- Shake well before use: Spices naturally settle; this is normal.
- Serving size: 2 tablespoons per 8-10 oz coffee cup.
- Coconut cream is thicker and richer than coconut milk. Don't substitute; the coconut cream is essential for this recipe's creamy texture.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
This gingerbread creamer tastes like a holiday latte without the guilt, creamy, spiced, and only 1g carb per serving.