This easy rum cream recipe is sugar-free, dairy-free, and keto-friendly!
A couple of years ago, we visited Turks & Caicos and brought back a bottle of rum cream as a souvenir. When we got back home, we opened the bottle and tasted it. Woah! I expected it to taste something like Irish Cream. But no, this was much more intense. This rum cream was spiced with flavors native to the Caribbean. It was fantastic in coffee and hot chocolate
The bottle was gone all too soon, and I kicked myself for only buying one. I tried buying different rum creams stateside. But none of them tasted anything like the one I brought back from Turks and Caicos. Also, I had adopted a ketogenic lifestyle, and the rum creams I found were loaded with sugar.
So I started to experiment. I made spiced rum, so I knew there was no hidden sugar. I made sweetened condensed milk out of coconut milk and powdered monkfruit sweetener. Then I blended the spiced rum, sweetened condensed coconut milk, almond milk, and spices. The flavor took me back to the beach. I always have a bottle on hand to make my coffee or hot chocolate more fun.
Special Equipment and ingredients (Affiliate Links)
Sugar-Free and Dairy Free Rum Cream
Notes
* Use a Microplane to grate the nutmeg into the spiced rum mixture.
Ingredients
Spiced Rum
- 1 750 ml bottle gold rum – I use Bacardi Gold
- 1 vanilla bean
- ¼ tsp dried orange peel
- 1 cinnamon stick
- 4 allspice berries
- 4 whole cloves
- 6 whole black peppercorns
- pinch of grated whole nutmeg*
- 1 slice peeled, fresh ginger – roughly the size of a quarter
- ½ to 1 star anise (you can adjust this to taste)
Sweetened Condensed Coconut Milk
- 1 can coconut milk
- ⅔ cup Lakanto Powdered Monkfruit Sweetener
Rum Cream
- 1½ cup Spiced Rum
- 1 recipe sweetened condensed coconut milk
- 1 cup unsweetened vanilla almond milk
- ½ tsp ground cinnamon
- pinch grated whole nutmeg
- 1 tsp ground allspice
- 1 tsp cocoa powder
- ¼ tsp coffee extract
Instructions
Spiced Rum
- Pour the bottle of rum into a clean Mason jar.
- Split the vanilla bean lengthwise and add it to the jar.
- Add the orange peel, cinnamon stick, allspice berries, whole cloves, whole black peppercorns, grated nutmeg, fresh ginger, and star anise to the jar.
- Seal the jar and store it in a cool, dark place for at least 2 days.
Sweetened Condensed Coconut Milk
- Pour coconut milk into a medium saucepan. Don’t worry if the fat has separated. It will come back together when the milk is heated. Bring the coconut milk to a gentle boil over medium heat.
- Cook for 10 minutes over medium-low heat for 10 minutes. Stir frequently to keep the coconut milk from scorching or boiling over.
- Turn heat down to low and add sweetener, whisking until dissolved. Let the mixture come to a simmer
- Simmer on low heat for 20 minutes, stirring occasionally to prevent scorching or boiling over.
- Allow the sweetened condensed coconut milk to cool a bit. Then pour it into a blender to make the rum cream.
Rum Cream
Combine 1½ cups rum cream, sweetened condensed coconut milk, 1 cup almond milk, cinnamon, nutmeg, allspice, cocoa powder, and coffee extract in a blender and mix well.
Pour rum cream into a glass bottle. Store in the refrigerator.
Nutrition Facts
Sugar-Free and Dairy Free Rum Cream
Serves: 20
|
Amount Per Serving: 2 oz
|
||
|---|---|---|
| Calories | 81.84 kcal | |
| % Daily Value* | ||
| Total Fat 4.23 g | 6.5% | |
| Saturated Fat 3.63 g | 18.2% | |
| Trans Fat 0.0 g | ||
| Cholesterol 0.0 mg | 0 | |
| Sodium 10.46 mg | 0.4% | |
| Total Carbohydrate 1.53 g | 0.5% | |
| Dietary Fiber 0.14 g | 0.6% | |
| Sugars 0.78 g | ||
| Protein 0.46 g | ||
| Vitamin A 0.84 % | Vitamin C 0.26 % | |
| Calcium 2.74 % | Iron 3.96 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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