Bailey’s Irish Cream anyone? So delicious. But also packed with sugar, which is a definite no-no when you’re on the Keto diet. In fact, most alcoholic drinks and cocktails aren’t keto-friendly. Welp! But Irish Cream Liqueur is a summer drink staple, whether it’s in your coffee at the cottage, topped with marshmallows roasted around the campfire, or on ice on a hot afternoon. Not to leave Keto-dieters out, we created this supersimple low-carb Creamy Keto Irish Cream Liqueur that you can easily make at home!
Start by adding the heavy cream and sweetener to a small saucepan. We used monk fruit sweetener because, quite frankly, it’s our favorite kind and has the best flavor. However, you can substitute your favorite and give that a try! Heat the mixture on medium heat, stirring constantly until the granules are completely dissolved.
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Add the vanilla and almond extracts, cocoa powder, and instant coffee (we used Starbucks Via) to the pot. You might be tempted to skip the almond extract, but please don’t! This is one of the ingredients that is critical to the overall flavor to make it a true copycat recipe.
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Whisk until all of the ingredients are well combined and no lumps remain roughly 2-3 minutes. Then, take the pot off the heat and add the Irish whiskey, stirring to combine. It’s important to wait to add the alcohol until you’ve pulled it off the heat as continuing to cook it will actually burn off the alcohol! Definitely not what we want here.
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Transfer it to an airtight jar (large mason jars work well!) and put in the fridge to chill. Once chilled, it’s ready to drink any way you like! Keto-dieters rejoice – we’ve saved your summer.
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Servings: 12
Ingredients
2 cups heavy cream
2/3 cup low carb sweetener
1 tsp instant espresso or coffee
1 tbsp cocoa powder
1 tsp almond extract
1 tsp vanilla extract
1 1/3 cups Irish whiskey
Equipment
Hot plate or stove
Small saucepan
Method
Add heavy cream and sweetener to a small saucepan and whisk until dissolved on medium heat, roughly 3 minutes.
Add vanilla and almond extracts, coffee, and cocoa powder and whisk until well combined and no lumps remain, about 2 minutes.
Remove from heat and add whiskey. Stir well to combine and transfer to an airtight container or jar for storage and to chill in the fridge.
Rhiannon Ball
Rhiannon loves to cook and bake but has also never said "no" to a takeout burrito (see, she's just like you!). Despite slowly running out of room in her cabinets, she continues to expand her collections of cookbooks and kitchen gadgets and is deeply jealous of people who can just "whip something up" without a recipe. When she's not in the kitchen, you can find her camping and hiking with her husband and rescue dog, Waffles.
