This Low-Carb Irish Cream Liqueur recipe tastes like the real thing, but with fewer carbs. The lower carbohydrate content helps it work for people on low-carb, LC/HF, ketogenic, Atkins, diabetic and Banting diets. This recipe does contain alcohol, so don’t drink this if your doctor recommends refraining from drinking alcoholic beverages.
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There is something about the holidays that makes me crave Baileys. Yep, I used to enjoy this tasty concoction every New Year’s Eve. Unfortunately, Baileys has more carbs than I want to have, so I thought I would have to give up this little indulgence since I have a low-carb lifestyle. Then, I saw a recipe for homemade Irish Cream in Saveur. It certainly wasn’t a low-carb version, but it made me wonder if a low-carb Irish cream might be a possibility.
Using the recipe in Saveur as inspiration, I got busy in the kitchen working on a low-carb version. The low-carb recipe I developed worked beautifully! The creamy texture and flavor are just like the real thing. This copy-cat recipe takes out the carbs, but leaves the sweet, creamy Irish liqueur for us to enjoy.
I’ve tested this recipe with two different brands of whiskey and the results for both were delicious, but slightly different. One was a bit smoother and had hints of hazelnut. The other had more Brazil nut notes. My recommendation is to use a brand of whiskey you love, because the subtleties will come through in the flavor of the final product.
I recommend storing our Low-Carb Irish Cream Liqueur in a tightly sealed container in the refrigerator. I am not sure how long it will keep, but I wouldn’t recommend keeping it for an extended period of time. If you don’t go through this type of drink very quickly, I recommend cutting the recipe in half so you have a smaller amount rather than to make the entire recipe and try to keep it for a longer period. In any case, in our house, it’s gone in less than five days.
I am so happy to be able to share this recipe with you! I plan to enjoy this Irish cream this New Year’s Eve. The low-carb version allows me to have this sweet indulgence and be guilt-free. Enjoy!
- In medium saucepan, whisk together the stevia/erythritol granulated sweetener and cocoa powder until cocoa powder is completely combined and no lumps remained.
- Whisk in instant coffee granules.
- Whisk in egg yolks to make a paste. Add 1 cup of cream very gradually, about a tablespoon at a time. Reserve remaining 1 1/4 cup cream.
- Heat over low heat to medium-low heat, whisking frequently until mixture has thickened slightly. This occurs at about 200º F. Do not allow mixture to boil. Remove from heat and allow to cool.
- Whisk in the remaining 1 1/4 cups cream, vanilla extract and whiskey.
- Store refrigerated in a tightly sealed glass jar.
- Calories: 131
- Fat (g): 8
- Carbs (g): 0
- Fiber (g): 0
- Protein (g) 1