Keto Irish Cream DIY Recipe | Low-Carb “Baileys”

Keto Irish Cream DIY Recipe | Low-Carb “Baileys”

Have you ever wanted to make homemade Low-Carb Baileys Irish cream? You won’t believe how easy it is!!

I first had homemade Baileys almost a year ago. My friends used an old recipe they’d had for years. The recipe contained vodka, whiskey, condensed milk, coffee grinds & chocolate syrup. It wasn’t terrible, but it was high carb. I knew there had to be a better alternative with healthier ingredients. I’ve searched many recipes and to my awe, most people are content with the condensed milk/ ghetto chocolate syrup version. I also found some recipes that included raw eggs. It doesn’t make sense to make this version, because it will have a very short shelf life. If stored properly, this recipe will keep up to a month in the refrigerator.

 

I finally found a recipe that uses fresh ingredients and tastes amazing! I tweaked it a little and it tastes just like the real thing. You won’t be able to tell the difference between this version & store bought.

 

It’s cheaper than buying a bottle from the store, and it tastes amazing! All you need is  a few ingredients you likely already have on hand. In less than a minute, you will be sipping a rich, creamy, and velvety smooth Irish cream.

 

The ratios of the ingredients can be tweaked according to your preferences. Do you want more or less cacao?  Go for it. Do you want it stronger? Add more whiskey. It’s entirely up to you.

 

Enjoy this liqueur with ice, add a splash to your coffee, pour it over Low-Carb  ice cream, use it for baking goods, or give it as a gift for holidays and special occasions.

 

 

Ingredients

 

2 cups heavy cream

1/3 cup erythritol (or granulated sweetener of choice)

1 tbsp cacao powder

1 tbsp espresso powder

1 tsp pure almond extract

1 tsp pure vanilla extract

1  1/4 to 1 1/2 cups whiskey or rum (I’ve used Flor De Cana Rum & Maple Whiskey, and both are delicious)

 

Directions

 

In a medium saucepan, combine the sweetener, cacao powder, and espresso powder. Turn burner on medium-low, and slowly add the cream while whisking steadily. Allow to come to a slow boil, and simmer on low for 10-15 minutes. Remove from heat, and stir in the almond and vanilla extracts, and the booze. Let cool.

Connect with us on Facebook

 

Store in airtight glass jar in the fridge for up to 2 weeks. Shake well before serving.

Please drink responsibly.