Paleo Coffee Creamer

For so long I’ve been trying to create a dairy-free coffee creamer. Finally one morning I decided to try to make it, and here’s the product! A Paleo Coffee Creamer Recipe.

Looking for a Paleo Coffee Creamer? This one is great and is the same consistency as your favorite dairy creamer.

One of my favorite things to do in winter is cuddle up and drink coffee. I’m not sure if I’m a coffee addict or not. I don’t think I am, but I do really enjoy the experience of a cup of coffee. I could probably write a post on my relationship with coffee, but that’s for another time.

Looking for a Paleo Coffee Creamer? This one is great and is the same consistency as your favorite dairy creamer.

Coffee creamers are usually filled with preservatives, high fructose corn syrup, and processed ingredients. So what do you use? Milk? No thanks, it has a very high glycemic load. Whipping cream? Yumm… but many Paleo followers avoid dairy! So up until this beautiful creation (my dairy-free creamer), I enjoyed it black.

Looking for a Paleo Coffee Creamer? This one is great and is the same consistency as your favorite dairy creamer.

This recipe came about by simply blending 1 can of coconut milk, 2-3 eggs, and 2 teaspoons of vanilla in a food processor. After I made one jar of it, I was hooked! Now I’ve been making it every week and keeping it in my fridge. My friends all think it is delicious too! The vanilla is optional. It does change the flavor of the coffee, so if you are a purist don’t add vanilla .

 If you’re wondering if coffee is good for you? Here is what my friend Dietician Cassie says about it.

Paleo Coffee Creamer
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  1. 1 can of coconut milk
  2. 2-3 eggs
  3. 2 tsp vanilla extract (optional)
  1. Blend all ingredients in either a food processor or blender.
  2. Store in fridge for 4-5 days.
Bravo For Paleo


  1. I don’t feel comfortable eating raw eggs. I use So Delish coconut non dairy creamer.

  2. Christi Thornton says:

    I also get a bot freaked about raw eggs since I get mone straight from the chicken. I like to use one can of coconut mill mixed with one can of coconut cream. I will add vanilla, coco, or cinnamon sometimes. It is sweet from the coconut cream, so I only use a few table spoons. It gives the coffee such a good mouth feel.

  3. I LOVE coffee also!! Since going paleo I have been drinking it black also. It’s okay, I do miss the cream. I’m interested in your creamer, can you tell me the purpose of the eggs??

  4. I don’t feel comfortable eating raw eggs either. I will however try just the canned coconut milk. I never thought of that! :-)

  5. If you’re freaking about raw eggs (I don’t) one way to remedy that is to heat the coconut cream over medium heat until it starts to steam. Remove from heat. Temper the whisked eggs by adding a big spoonful of the heated coconut milk and stir like mad (you don’t want to COOK cook the eggs so that they scramble, just want to raise their temp slowly). Add another spoonful and stir again. I do that a couple three times and then it’s safe to pour the egg mixture into the remaining heated coconut milk.

    I used to love me some chemicals in my coffee as well (HELLO HAZLENUT)!! I nearly gave up coffee because I couldn’t face a cup without a splash of that stuff in it. I had to get creative as well. I use the same method I mentioned above only with full fat cream, an egg or two and a splash of maple syrup. I’ll have to try coconut milk next week because it sounds so delish.

    • Monica Bravo says:

      She’s RIGHT! That is a great method! Heavy cream is deeelicious too, but I’m off dairy now. Thanks for sharing with everyone!

  6. For those of you who may be squeamish of the raw eggs. No worries. The hot temperature of your brewed coffee will tenor the eggs and make them safe to consume. I have a B.S. in Nutrition and Food Science. I wouldn’t mess around wi consuming something that might make me sick on a daily basis, but I think this is totally safe.

  7. *temper the eggs….. dang autocorrect.

  8. Ohhhhh this sounds BEAUTIFUL. Thanks for the recipe, I’m so excited to try it! In Australia you can buy powdered eggs (no salmonella!) in the same aisle as the fresh ones. Just prepare the equivalent of however many eggs you need as per the packet instructions, and you’re there!

    I thought it would make a good simple protein shake powder – the first thing I noticed was that NO it doesn’t taste eggy, and secondly it does make a beautiful texture.

    I’m all for avoiding the possibility of salmonella poisoning, go for it!

  9. Will this freeze…I only use about 1 T a day of cream in coffee


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