Low Carb Gingerbread Coffee Creamer (Dairy Free Recipe)
Homemade gingerbread coffee creamer with just 7 ingredients. Low carb, dairy-free. Ready in 10 minutes. Perfect for holiday coffee.
Servings: 16 servings
Calories: 53kcal
Cost: $8
Equipment
- Glass Milk Bottle for storage
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.
Nutrition
Serving: 2tablespoon | Calories: 53kcal | Carbohydrates: 1g | Protein: 0g | Fat: 5g | Fiber: 0g | Sugar: 1g
