Pour the heavy whipping cream into a medium saucepan with the allulose and Swerve Confectioners, then set it over medium heat and bring it just to a simmer before lowering the heat to medium low for 15 minutes. The mixture should stay quiet with small bubbles rather than a hard boil, and by the end it should lightly coat the back of a spoon.

Split the vanilla bean, if using, scrape the seeds into the warm cream, add the pod, cover the pan, and let it stand for 20 minutes before removing the pod. This resting time deepens the vanilla flavor so it tastes rounder and more natural than extract alone.

Whisk in the collagen protein powder, hemp milk, and vanilla extract until fully smooth, then taste and add additional sweetener to taste. The creamer should look glossy and unified with no dry pockets of collagen or sweetener.

Cool the mixture completely, transfer it to a glass jar, and refrigerate until needed. Once chilled, it should pour thickly and may separate a little, so give it a good shake before using.