Gluten free, Keto & Paleo | Instant Homemade Bulletproof Coffee Creamer - Diet Plus 4 U

Gluten free, Keto & Paleo | Instant Homemade Bulletproof Coffee Creamer

Description:

With just 4 ingredients and less than 1g net carb a serving, this paleo and keto bulletproof coffee creamer is what we call an ideal situation! So this keto coffee creamer was born out of that need. Essentially based on our very popular keto eggnog, it adds a truly wonderful texture and taste to coffee and matcha green tea alike. And pretty ideal with summer coming up, as you can go either hot or cold with it.

Methodology

Fact is you’re essentially making a custard, with the yolks acting as the thickeners. So you’ll be whisking the egg yolks with the sweetener until light and fluffy. Followed by tempering in the ‘milks’, i.e. adding them very slowly as to not scramble the eggs! And then cooking the mixture for roughly 10 minutes until it just begins to simmer. Very simple, yet awesome results.

== Milk ==

  • You’ve got a couple options here. Arguably the best (i.e. the most akin to normal creamer flavor-wise) is the heavy whipping cream version (HWC). But the coconut milk one is killer too, and it’s the one we use for our morning coffee or matcha latte.
  • For the HWC version you can do a 1:1 ratio of cream to water, adjusting with a little more water after chilling until desired consistency is reached. And you’ll still be lowering your consumption of HWC substantially, as 2/3 cup cream yields a little over 1 2/3 cup of creamer.
  • Meanwhile, for the coconut version use 1 1/3 cup of full-fat coconut milk. With roughly an even ratio of the solids and liquids from the can. Just keep in mind that this version is slightly more prone to scrambling, so you’ll want to add in the warm coconut milk veeeery slowly as to not scramble the eggs!
  • Note number two, you’ll want to pour the creamer first with the coconut version. Followed by the coffee (slowly!!), so it doesn’t split. It’s a bit finicky, but if it does split (and it only splits slightly), you can always give it a quick blend (or use an immersion blender). Not ideal I know, but I’m still giving it to you as it’s the version I use daily. Unfortunately HWC is a bit too much for my tummy first thing in the a.m., so if you’re anything like me you’ll love this version!

== Flavors ==

  • French vanilla is the flavor of choice here at gnom-gnom. Simple, yet absolutely wonderful with either coffee or matcha. And you can either add some good-old vanilla extract (will forever favor  Nielsen-Massey’s Madagascar vanilla), or go fancy with a vanilla pod.
  • Otherwise the world is your oyster! Think cinnamon, caramel, hazelnut, mocha, pumpkin spice, eggnog… or whatever your palate desires.
  • If you’re using extracts, you’ll want to add them at the end of the cooking process (i.e. right before the creamer goes in the fridge). Otherwise for spices (think vanilla pod, cinnamon etc), you’ll want to infuse the ‘milk’ by simmering it for a bit and then straining it right before it goes in the fridge.

== Sweetener ==

  • Pick your poison. But we do like Swerve or xylitol best here. No funky aftertaste, at all. But Pyure does work surprisingly well here too.
  • We also favor adding in some SweetLeaf’s stevia vanilla drops at the end, for a little extra sweetness.
  • And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys!.

Ingredients

  • 2/3 cup heavy whipping cream*see notes for dairy free version
  • 2/3 cup water or unsweetened almond milk (we generally use water)
  • 2 egg yolks
  • 4-6 tablespoons Swerve or xylitol, to taste**
  • 2 teaspoons vanilla extract

Instructions

  • Add heavy cream and water to a medium saucepan and bring just to a boil, stirring every so often. Remove from heat and allow to cool slightly while you whisk the eggs.

  • Add egg yolks and sweetener to a large bowl, and using a whisk or an electric mixer (easier), beat them until light and fluffy. Gradually temper the hot ‘milk’ into the egg and sugar mixture. Tempering means adding the hot milks little by little to your egg mixture, while whisking constantly so your eggs don’t curdle.

  • Return everything to the saucepan, and simmer over low heat for roughly 8-10 minutes, or until your mixture just begins to simmer. Remove from heat and transfer to a medium mixing bowl (or mason jar). Stir in vanilla or extract of choice. Cover and transfer to the refrigerator to chill overnight.

  • Your bulletproof coffee creamer will continue to thicken while chilling. So give it a good stir right before serving, and if need be add in a touch more water to thin it slightly.

  • Keep in the fridge for 5 days, or freeze in an ice cube tray for about a month.

Recipe Notes

  • *For the coconut version, use 1 1/3 cup of full-fat coconut milk. With roughly an even ratio of the solids and liquids from the can. Just keep in mind that this version is slightly more prone to scrambling, so you’ll want to add in the warm coconut milk veeeery slowly as to not scramble the eggs! Note number two, you’ll want to pour the creamer first with the coconut version. Followed by the coffee (slowly!!), so it doesn’t split.
  • **Sweet buds vary vastly while on keto and low carb diets. We find that using 4 TBS of sweetener (and a few drops of SweetLeaf’s stevia vanilla drops at the end is more than enough to yield a nice and sweet keto creamer. But if you’ve got a raging sweet tooth, simply add more to taste!
  • Please note that we found a batch to yield about 1 2/3 cup, and nutrition facts were estimated per 1/4 cup serving.

More Recipes to Enjoy!!

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The given information is not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice.

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