Homemade Keto Cream

May 12, 2020 15:59:00PM

Alison and her husband love a fresh cup of coffee. As owners of Holy Terror Farm, they have busy days that start early. Dairy can be a trigger for inflammation in Alison's body, so she's perfected a dairy-free keto coffee creamer that gives her all the creamy satisfaction she needs in her morning joe, without the negative health effects.

This creamer recipe delivers high amounts of healthy fat with zero carbs in tow.

Dairy-free Keto Coffee Creamer Recipe

  • 3 raw egg yolks
  • pinch of salt
  • 1 cup filtered water
  • 1/2 cup algae oil
  • 1/2 cup sunflower oil (high-oleic)


  • For this recipe, you must use farm fresh soy-free corn-free eggs, that are raised on grass and bugs, from a known farmer with sterile practices. Eggs that are “pastured" from the grocery store are not to be used raw without pasteurization, as the true farm source, feed and practices are unknown. You can sterilize raw eggs by putting them into 140-142 degree water, for 3-5 minutes, but buying as directed above is best.
  • You can use whatever healthy oil you'd like for this recipe—or any healthy fat that is right for your DNA. Use all algae, all sunflower, etc. The important thing is to make sure your oils are high-oleic to avoid inflammation.

Directions for blending the cream


Put the 3 egg yolks in blender with 1/4 cup of the filtered water. Run in blender for 1 minute. Blending the egg yolks with a bit of water warms up those ingredients so that they are prepared to receive the oils.

Slowly pour in the algae oil as the blender is going. Then add in your second 1/2 cup of oil in the same manner. Lastly, add the remaining amount of water to thin out the mixture. Continue to blend for at least 30 seconds after all the water has been added to ensure all the ingredients blend well.

Additions and Options for this Cream Recipe

You can add other flavors to your likening at this point: fresh vanilla, Lakanto Golden, or anything that you love in your creamer! You can also keep this recipe basic and add sweeteners or flavorings when you are using it in specific recipes.

Alison has essentially made this recipe to stand in for anything you need a heavy cream for. It's dairy-free, free of toxins, and has a nutrient-dense profile with lots of healthy fats.

Pin this one to your coffee board, or your baking board—and let us know how you decide to use this cream recipe!

Storage of Homemade Cream

Keep this cream recipe fresh in the fridge for one week by storing in an air-tight container, like a mason jar with lid. Always be careful when consuming raw ingredients. 

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I have been trying to find a creamer for my cold cream no enjoy sweet cream cream. It sounds like I might be able to use this to make some. I don’t keep those oils on hand is there alternative oils I could use instead? Live coconut oil and avocado oil or even evoo maybe?


Great idea! Been trying to wean myself off of organic heavy cream – can’t wait to try this out myself.


Originally learned about Lakanto products via Alison Gannett’s story. We wish her the absolute best. She’s an inspiration. We’ve been happily using Lakanto items for years.

David Whitmire

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