Low Carb Eggnog Coffee Creamer (Dairy Free Recipe)
Make this homemade Low Carb Eggnog Coffee Creamer with simple ingredients and no dairy. It has the classic eggnog flavor you want in your coffee: warm nutmeg, cinnamon, vanilla, and rum extract. No sugar. No carbs.
Servings: 16 servings
Calories: 56kcal
Cost: $5
Ingredients
- 400 ml coconut cream 13.5 oz (1 can) (do not use coconut milk)
- ¼ cup unsweetened vanilla almond milk
- 2 egg yolks
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ½ teaspoon rum extract
- ½ teaspoon freshly grated nutmeg
Instructions
- Add the coconut cream and unsweetened almond milk to a small saucepan and place over low heat.
- Whisk in the vanilla extract, cinnamon, freshly grated nutmeg, and rum extract, keeping the heat low.
- In a separate bowl, whisk the egg yolks until smooth.
- Slowly ladle 2 to 3 tablespoons of the warm coconut mixture into the egg yolks while whisking constantly to temper them.
- Pour the tempered egg yolk mixture back into the saucepan while whisking.
- Continue heating on low, whisking often, for 3 to 5 minutes until the mixture slightly thickens and coats the back of a spoon.
- Remove from heat and let cool.
- Transfer to a glass jar or airtight container and refrigerate.
- Shake or stir well before using, as the creamer may thicken or separate slightly when chilled.
- Add sweetener to taste in your coffee if desired.
Notes
- Shake or stir well before each use, as the creamer may thicken or separate in the fridge.
- Keeps in the refrigerator for 5 to 7 days; do not freeze.
- Add your preferred sweetener to taste in your coffee, this keeps the base carb-free.
- Use full-fat coconut cream, not coconut milk, for the best creamy texture.
Nutrition
Calories: 56kcal | Carbohydrates: 0g | Protein: 1g | Fat: 6g | Fiber: 0g | Sugar: 0g
