Homemade Baileys Irish Cream is really easy to make without condensed milk, which is sweetened. This keto baileys copy cat recipe tastes almost identical to the real thing, and you won’t need to worry about being kicked out of ketosis from consuming too many carbs.
Carbs In Baileys
Drinking Baileys on a cold evening by the fire is my type of alcohol, but I haven’t been able to drink any since going low carb. Ordinary Baileys contains a whopping 8 g of sugar per serving. This is just too much on top of a day’s worth of trace carbohydrates from food.
Alternative Ingredients For Maximum Flavour
You can make this Irish cream with any kind of whiskey, so don’t worry too much about using an Irish brand. I’ve even made this recipe with spiced rum and it tastes delicious.
You could also create a keto Kahlua by substituting the 1/4 tsp instant coffee granules with either 2 tsp of instant espresso or 60 ml of brewed espresso (from a machine if available). Baileys has a chocolate taste, which a little bit of espresso helps enhance. On the other hand, Kahlua requires more coffee and less chocolate.
Low Carb Alcoholic Coffee Drinks
You can use Baileys in many different ways, and more specifically, it can be used in Irish Coffee.
This isn’t a traditional Irish coffee, but a long black with 50 ml of this keto Baileys recipe would give you a delicious version. This is particularly wonderful if you are looking to celebrate St Patrick’s day whilst keeping your carbs low.
Serve Baileys over ice, with milk, or by itself. I’ve taken swigs straight from the bottle (don’t judge) and it’s delicious, but having a fancy glass and a warm fireplace makes it a little more indulgent and sophisticated.
Have I missed anything? Let me know in the comments below.
Homemade Baileys Irish Cream
Ingredients
- 1/3 cup heavy whipping cream 80ml / 2.8 floz
- 1/4 cup Erythritol (SoNourished) 60g / 2 oz
- 1/4 tsp unsweetened cocoa powder
- 1/2 tsp Vanilla Extract
- 1/4 tsp instant espresso powder (granular espresso powder)
- 1/4 cup irish whiskey 60ml / 2 fl oz
Instructions
- In a saucepan set over low heat, combine the heavy cream and erythritol. Heat and stir until the erythritol has dissolved, about 5 minutes.
- Add the unsweetened cocoa powder, vanilla extract and instant espresso powder to the saucepan, and mix for a further 2 minutes until combined.
- Remove from the heat and stir in the whiskey until it is completely dissolved into the cream.
- Pour into a resealable bottle or jar and refrigerate for up to 5 days. Serve chilled over ice when ready to enjoy.
