Finding a good Whole30 compliant almond milk or coconut milk can be tricky. Check out this easy peasy Low Carb Whole30 Almond Coconut Milk Creamer recipe.
The best keto creamer ever: Low Carb Whole30 Almond Coconut Milk Creamer
Finding a good Whole30 compliant low carb almond milk or coconut milk can be tricky. Then, once you find a brand you like, you practically need a second job just to keep you stocked up on your favorite nut based milk substitution. I have no idea why I waited so long to make my own dairy free low coffee creamer recipe. Once I realized how easy it is and finally gave it a try, there was no going back. Not only does it save money, but it is the healthiest, cleanest version of keto almond/coconut milk you can find. Making it yourself is definitely the way to go. I was looking for something I could use as a non-dairy creamer and to make a perfectly creamy low carb protein shake. This fits the bill for both of those perfectly.
how can you use this Low Carb Whole30 Almond Coconut Milk Creamer?
This low carb almond coconut milk is perfect for low carb protein shakes, keto coffee creamer, dairy free cooking, and anything else you might use milk or heavy cream for. Since I was primarily using it for coffee creamer and for protein shakes, I made it thicker. It is the consistency of heavy cream. For a thinner version similar to a 1 or 2% milk, simply add more water.
Helpful equipment for this keto creamer recipe:
- Liquid Measuring Cups
- Nut Bag or Cheese Cloth
- High Powered Blender or Food Processor
- Mesh Sieve
- Glass Jar for Storage
In addition to this Low Carb Whole30 Almond Coconut Milk Creamer recipe, check out some of my favorite keto sauces and dressings:
- Low Carb Taco Sauce
- Sun-dried Tomato Cream Sauce
- Low Carb Hearty Tomato Meat Sauce
- Low Carb Pizza Sauce
- Low Carb Sun-dried Tomato Garlic Dip
- Creamy Chive Keto Blue Cheese Dressing
- Keto Creamy Avocado Ranch Dressing
Low Carb Whole30 Almond Coconut Milk Creamer
- Yield: Makes 4 cups 1x
Ingredients
- 2 cups raw almonds
- 2 cups filtered water
- 14.5 ounce can organic coconut cream (I use this brand)
- 2 teaspoons pure vanilla extract (I use this brand) (Omit for Whole30)
Instructions
- Soak the raw almond over night, covered in water. They will soften and plump. Discard the water.
- Place the almonds in a high powered blender with 2 cups fresh water, coconut cream and vanilla extract. Blend on high for 2 minutes.
- Place a mesh sieve over a bowl or a large measuring cup. Place a large nut bag over the sieve. Pour the almond mixture into the nut bag and let it strain through into bowl.
- Close the nut bag and twist around the almond pulp and squeeze. Press firmly into the sieve to extract as much milk as possible.
- Store in the fridge for up to a week.
Nutrition
- Serving Size: ½ cup
- Calories: 138
- Sugar: 0.7g
- Sodium: 2mg
- Fat: 12.2g
- Carbohydrates: 2.8g
- Fiber: 2.1g
- Protein: 4.2g
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Check out my other books - HERE
Using only approachable and accessible, nutrient dense, real food ingredients, I put together a dairy-free keto roadmap that does not require a search for unfamiliar specialty ingredients or that you have a gourmet kitchen. Each one of these delectable recipes is rooted in simplicity and calls for ingredients that can be found at your local grocery store. I’m showing you how to incorporate dairy-free substitutions that go far beyond the coconut.
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Dairy-Free Keto Cooking features something for everyone. If you suffer from dairy intolerances or food allergies, this is the book for you. If you are someone who just loves easy to make, delicious food, then this book is for you. I added a bit of everything, including suggestions for adding or reintroducing dairy for all the cheese loving, quesophiles.
With recipes like this, how could anyone possibly feel deprived?
- Slow Cooker Pork Carnitas
- Cowboy Style Beef Ragout
- Sweet and Spicy Barbecue Ribs
- Loco Moco
- Pork Tenderloin with Dill Sauce
- Flourless Chocolate Lava Cake
- Easy Peasy Cuban Picadillo
- Salted Caramel Chocolate Chip Cookies
- Blueberry Maple Breakfast Sausage
- Crab Salad Stuffed Avocado
- Scotch Eggs
- Supreme Pizza Soup
- Jalapeño Popper Chicken Salad Sandwiches
- Blackened Shrimp Fettuccine Alfredo
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Tommy mommy says
So good! Mixed as directed. Sweet as is. Can’t wait to try it in my coffee.
★★★★★
Heather says
What do you do with the left over almond fiber?
★★★★★
Sonya says
I love the idea of making my own almond milk, but here in Canada, its cheaper to buy my favorite brand (Silk or Blue Diamond, both from Costco, and I stock up when it goes on sale every few months). One day when almonds and cashews go on sale, I'll have to make my own nut milks!
Dana says
However, I've heard that some of the mainstream brands of almond milk don't have as much almond in them as you might expect. Also, they like to add vitamin D2 to the formulation. They think they're doing us a favor, but we can't actually *use* vitamin D2, we have to convert it to D3, and I don't think we're very efficient at that.
The soaking the almonds overnight cuts down on phytate too. We don't know whether industrial almond-milk makers take that step or if they just go right on ahead and make almond milk out of unsoaked almonds.
So there are arguments for doing this even if it's a little more expensive.