Coffee Creamer

I don't use very much (even before I tracked my intake). Usually I just use a splash of 2%, or a measured serving of flavored creamer. Only accounts for 25-75 calories a day, depending on how much I use. So, I don't see it as a particular area of my intake needing adjustment. Just measure (or weigh, if it's powder) what you use.

I usually use half and half or light cream and splenda in my coffee. I won't give it up! It has not hindered my weight loss whatsoever, and I enjoy it. So I see no reason to stop!

What's butter coffee? Sounds interesting.
I use about 2~5 tablespoons of coffeemate in my coffee, but when I don't have any I use 1/3 cup of lactaid milk. The lactaid milk(1/3 cup) is about 43 calories.

When I started logging everything I almost fell outta my chair when I saw how many calories/fat/carbs were in it. My fav. coffee is a large iced mocha with cream and 3 splenda from dunkin donuts. So I switched to a large iced coffee with cream and 5 splenda... still too much. Now I'm happy with milk and splenda but it was a process. Not to mention the fact that I drink about 3 a day, so at 50 calories a pop I'm drinking an extra 150 calories I could put somewhere else, but my coffee is too important to me.

When I make a cup from my keurig, I use non-dairy powdered creamer and splenda. I haven't found a flavored one I like yet.

This is what I do, I hope it helps.

3 oz cashew milk, drop of vanilla extract, .5oz creamer of choice (for a little extra fat and a tiny drop of sweet) to 12 oz coffee.

If I'm wanting more protein or just wanting cow milk for whatever reason I'll sub cashew milk for 2 oz of either full or 2% milk (both are WAY creamier than cashew milk so less is needed).

Less than 100 cal cup o' joe, still nice and light and slightly sweet, but the full flavor of the coffee comes through.

Butter is actually pretty good in coffee - I have done it far before the current fad *puts on hipster hat* when I've had no other milk products to put in it. It doesn't need all the hullabaloo with the blender and whatnot. Just don't use salted butter. Butter is just the next step beyond cream, so why wouldn't it taste good? Enough to really taste it is quite a lot more calories than most creamers though!

I used store brand creamer and use less than I used to and only one splenda instead of2,I was going to stop drinking coffee because I don't like it without cream,but I compromised with myself and I only have2 cups instead of about5-6 cups a day.

Definitely log it! Measure it out to see what you are actually putting in there. You'll either decide it's worth it, or you'll die of sticker shock (figuratively, of course).
If you decide that you don't have the room for the extra calories:my advice would be to try switching to whole milk. Use the same amount as you would cream. Still too much? Step it down a little bit at a time.
Also: is your creamer sweetened? If so, know that 1tsp of sugar (measuring spoon, not "hey it fits on the spoon so it's a tsp") is 15 or so calories.

I'm one of those nerdy coffee elitists who went out and bought herself a nespresso machine. I use 4 oz steamed whole milk with 1 tsp of raw sugar in my double for a whopping 87 calories. I have a hard time hitting my protein goal, so the few grams from the milk are well worth it to me.

In the end it's all about what works for you, but knowledge is power. Once you know what you're putting in that coffee you'll be able to make a more informed decision.