Ingredients:

  • 1 cup Heavy Cream (Double Cream, 35%+ fat content)
  • 4 Tbsp Unsalted Butter (Cold, cut into 4 pieces)
  • 2 Tbsp MCT Oil
  • 3 Tbsp Granular Sweetener (Erythritol, Monk Fruit, or preferred keto blend)
  • 1 tsp Pure Vanilla Extract
  • 1/8 tsp Fine Sea Salt

Instructions:

  1. Combine Cream and Butter: Place the heavy cream and cubed unsalted butter into a small saucepan.
  2. Heat Gently: Set the pan over medium-low heat. Stir gently and continuously until the butter is completely melted and the mixture is warm, but do not allow it to boil or simmer aggressively.
  3. Dissolve Sweetener: Once the fats are combined and warm, add the granular sweetener and the pinch of sea salt. Whisk vigorously for 1 minute until the sweetener is fully dissolved and no gritty residue remains.
  4. Remove from Heat: Take the saucepan off the hob immediately.
  5. Add Cold Liquids: Stir in the MCT oil and the vanilla extract. The mixture may look slightly separated at this stage; this is normal.
  6. Achieve Velvety Texture (Emulsification): Using an immersion blender (or standard blender), blend on medium speed for 30–60 seconds until the mixture is perfectly homogenous, lighter in color, and slightly increased in volume.
  7. Cool Down and Store: Transfer the creamer concentrate immediately to an airtight storage jar. Allow it to cool on the counter for about 30 minutes before sealing and refrigerating for up to 10 days.
  8. To serve: Brew 1 cup (240 ml) of hot coffee. Scoop 1 to 1.5 tablespoons (15–22 ml) of the chilled, thickened creamer concentrate into the mug. Pour the hot coffee over the creamer. For maximum froth, use a small hand-held milk frother directly in the mug to mix for 10 seconds before serving.