SUGAR-FREE BAILEY’S IRISH CREAM LIQUEUR

Sugar Free Bailey’s Irish Cream Liqueur. 0.7 g carbohydrates. 5 minutes. Just mix and you’re done.

Never mind the sugar-laden original. This Keto version tastes exactly the same, but without the nasties and without carbohydrates.

All you have to do is gather the ingredients and you’ll be enjoying it in no time. Much faster than it takes to go to the shops and buy a bottle of Bailey’s.

How do you make sugar-free Bailey’s Irish Cream Liqueur?

You probably have some, if not all, of the ingredients to create this spectacular copycat.

You need double cream (US = heavy cream), cream, sweetener, Irish whisky, coffee, cocoa powdera dash vanilla extract and a pinch salty. I combine whipped cream and heavy cream because I find that whipped cream alone makes it too dense, but you may prefer it that way.

In terms of sweetener, you could use powdered erythritol if you have it, but your Irish Cream Liqueur will taste much better if you allulose or monk fruitalone or in combination with stevia.

Don’t be tempted to use pure liquid stevia or only powdered stevia, as this will make your liqueur bitter.

As for coffee, freshly brewed coffee is the best. Coffee granules or powder taste disgusting (to me at least). Then again, I’m a certified coffee snob, so this might be an option if you don’t mind instant coffee.

Any cocoa powder will do. You only need 1 teaspoon, so don’t worry about carbs – use whatever unsweetened cocoa powder you have. If you prefer a stronger chocolate flavor, you can double or triple the amount.

The method is simple. Dissolve your sweetener, salt and cocoa in the hot coffee and let cool. Add the remaining ingredients and beat briefly to combine. Carafe and cool.

Shake well before use and enjoy pure, with or without ice, in one Espresso Martini or splashed into a freshly brewed coffee, Corretto coffee-style.

Happy days!

Cooking modeClick to prevent your screen from going dark

• pour coffee into a 500ml Pyrex can or similar.

  30 g freshly brewed coffee

• Add the next 4 ingredients and use one stick whisk beat on low speed until the cocoa and sweetener are completely dissolved.

  40 g allulose, ½ teaspoon vanilla extract, 1 pinch of fine Himalayan pink salt, 1 teaspoon cocoa powder

• Once cool, add the remaining ingredients and beat briefly again.

  70 g cream, 50 grams of whipped cream, 60 g Irish whisky

• Transfer to a sealable bottle and keep refrigerated.

• shake well before use.

• pour into your whiskey glasses and enjoy it as is or with crushed ice, or add a dash to your coffee to make a special brew.

For a more pronounced chocolate flavor, double or triple the amount of cocoa.
Use the freshest cream and consume within 5 days. Even if the alcohol acts as a preservative, fresh dairy products and brewed coffee are perishable ingredients, so don’t take any chances.
Shake before serving.
Use a metric kitchen scale for accurate measurements:
Food Scales UK
Food Scales USA

Portion: 62G | Calories: 171kcal | Carbohydrates: 0.7G | Egg white: 0.6G | Fat: 14G

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