Here’s How to Make Whole30 Coffee Creamer with Just Two Ingredients

Before starting my first round of Whole30 a couple of years ago, I was nervous about one thing, and one thing only. It wasn’t cutting out sugar or ditching my beloved ice cream, nor was it the lack of carbs, cheese, or grains. The single thing I knew I’d miss most of all was the generous glug of heavy cream I tipped into my coffee every morning. It added body and richness to coffee — with just the tiniest hint of indulgence — and I found it irresistible.

But in the name of Whole30, I was prepared to suck it up, say goodbye to cream for the time being, and start my days with a mug of black coffee. That is, until my sister-in-law (a fellow heavy cream-in-coffee devotee and Whole30 participant) clued me in to the most amazing Whole30-friendly homemade alternative that changed everything. So much so, that I stuck with it well after the program ended, and still use it today.

I learned that the best Whole30-friendly coffee creamer doesn’t come from the grocery store’s refrigerator case, but from two simple pantry ingredients: ghee and coconut butter. Plus some help from the blender.

You just add a mug’s worth of hot, freshly brewed coffee to a blender, along with about 1 teaspoon of ghee and 1 teaspoon of coconut butter per cup of coffee. Blend on high for about 30 seconds for a frothy, creamy cup. While a blender is my top choice, an immersion blender or a good shake in a Mason jar also get the job done.

When made this way, you’re left with a blissfully rich-tasting cup of coffee that has the body and hint of fattiness you’d otherwise get from cream. The spin through the blender gives the coffee a frothy top layer that makes it feel especially fancy for a weekday morning — so much so that it’s well worth the added effort of washing out the blender afterwards.