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Paleo Peppermint Mocha Coffee Creamer Recipe

It's just not the holidays for me without a Starbucks peppermint mocha (or white chocolate peppermint mocha, mmm). I generally splurge once or twice during the holiday season with the real thing. Since going keto, however, I'm not sure if I will. Sometimes the sugar just isn't worth it!

Problem is I like them, miss them, and would really enjoy them all season long!

So..... I decided I wanted to tackle the peppermint mocha and come up with a KETO Paleo-friendly version. With this simple recipe, I can have a peppermint mocha anytime.

Not only is this recipe Keto Paleo, but it's also Whole30, gluten-free, vegan, primal, and 100% junk-free.

Easy Keto Peppermint Mocha Coffee Creamer Recipe

KETO Paleo Peppermint Mocha Recipe


1 can Organic Canned Coconut Milk(Regular, NOT light. Seriously, ew.)
1/3 cup Organic Cocoa Powder
2 to 3 Tablespoons Organic Grade B Maple Syrup (Optional, leave out for keto or Whole30.)
1/2 to 1 teaspoon Organic Peppermint Extract(Depending how pepperminty you like it. I do 1/2 teaspoon)
1 teaspoon Organic Pure Vanilla Extract


Add all ingredients into your blender and blend well, about 45 to 60 seconds, stopping once to scrape the sides with a spatula (the cocoa powder tends to stick to the sides).

Makes 1 pint.


  • To make this Whole 30 or Sugar Detox compliant omit the maple syrup. Just a note on the vanilla extract, this is not strict Whole30 compliant if it contains alcohol as extract often do. Try substituting withVanilla Powder.
  • To make this low carb or keto friendly leave out the sweetener. If you really miss the sweet replace the maple syrup with 2 to 4 packets of a low carb friendly sweetener. ALSO, it's amazing if you add MCT Powderwith the creamer to each cup as you make it. A bulletproof peppermint mocha?!
  • If you prefer dairy you can swap the canned coconut milk for 2 cups of half-and-half or FOR THE LOWEST CARB COUNT use heavy whipping cream (just don't blend as much or it will whip).
  • To lighten this up you can replace the canned coconut milk with 2 cups almond or cashew milk (though it won't be as creamer-y obviously) and replace the maple syrup with stevia.

Use to taste in your favorite coffee or espresso (generally 2 to 4 tablespoons per drink). If you have a frother, give it a whirl. PS it's better in a cute mug ;)

For a special holiday treat, top it with whipped coconut cream (or real whipped cream if you do dairy) and a sprinkle of cocoa powder or mini chocolate chips. YUM!

Let me know if you try it!