A homemade sugar-free Bailey’s recipe for your coffee or favorite recipe! This keto Irish cream is a tasty blend of espresso, cocoa, cream, and whiskey.
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With St. Patrick’s Day just around the corner, I’ve been drooling at all the Irish Cream dessert recipes floating around.
The problem is that regular Irish Cream liqueur is loaded with sugar. Thankfully, it’s not that difficult to make a sugar-free Bailey’s Irish Cream to use instead.
Before moving to low-carb, Bailey’s was one of my favorite ingredients for alcoholic drinks. I would mix it with coffee liqueur or just add it to regular brewed hot coffee. It adds a sweet flavor with hints of chocolate, vanilla, and almond.
Irish cream is really just a creamy flavored Irish whiskey. But the best part is that there are tons of recipes you can use it in for the keto diet if you have a low-carb Baileys.
Ingredients
There’s not a lot of ingredients needed to make this easy homemade Irish cream recipe. You may even have everything already on hand.
Heavy Cream
To get a creamy consistency and full bodied flavor, you’ll want to use heavy cream or heavy whipping cream.
Irish Whiskey
You can use any brand of whiskey you like. I like to use Jameson Irish whiskey.
Sweetener
Although you can use your favorite low-carb sweetener, I recommend using a powdered sweetener like Swerve Confectioners. Allulose or BochaSweet are other great options.
Cocoa powder
Unsweetened cocoa powder is what gives the alcoholic beverage a touch of chocolate flavor.
Instant espresso
You’ll need a strong coffee flavoring for the recipe. I used instant espresso powder because I usually have a jar on hand. But instant coffee granules or a small amount of very strong brewed coffee like espresso coffee will work too.
Flavor extracts
To enhance the flavor to the spirit, a little almond and vanilla extract are mixed in.
Note: You'll find all the exact ingredients used in the recipe card (with a green background) at the bottom of this post.
Quick tips
- Heat up the cream. To get the cocoa and instant coffee to blend in well, it’s best to heat up the cream.
- Allow some of the liquid to be reduced. There’s no need to measure the amount of reduction. Just let the mix come to a slow boil and then reduced the heat to simmer for 10-15 minutes.
Instructions
Just follow these step-by-step directions to make your own homemade Baileys.
Combine dry ingredients
The first thing you do is combine your sweetener with the espresso power and cocoa in a medium saucepan.
Add the cream
The next step is to slowly add the heavy cream and whisk it into the dry mixture.
Heat and simmer
Bring the liquid to a slow boil on medium heat. Then reduce the heat slightly and allow it to simmer for ten to fifteen minutes.
Add flavoring
Remove the saucepan from the heat after simmering and allow the liquid to cool down a bit. The last step is to mix in the extracts and whiskey.
Storage
When the liquid has cooled down, you’ll want to transfer it to a glass bottle with a lid to store in the refrigerator.
It can be stored for two weeks. If you can’t drink it all within that time, you can easily half the recipe.
It’s best to make this up as you need it because fresh cream can spoil after a couple weeks. It’s easy to use up if you’re a coffee drinker because it makes a great keto coffee creamer.
️ Serving suggestions
I personally think it’s too strong to drink on its own, so I like to dilute it with non-alcoholic liquids. You can also use this copycat Bailey’s Irish cream recipe to make delicious desserts.
Since this is a sweet liqueur, it’s a nice flavor to add into desserts. Irish cream cheesecake, trifle, cake, and brownies are all great ways to use this low carb copycat Bailey’s Irish Cream recipe.
You can also use it in an ice cream recipe where it will keep much longer in the freezer.
I’m not much of a drinker, so I won’t be drinking shots of this Irish cream. I’ll be using it as a flavoring in desserts and an after work coffee. But it can be used to make a delicious low carb cocktail alternative to my keto mojito and skinny margarita.
FAQs
Let's take a look at some of the questions people often have about making homemade Bailey's Irish Cream.
Irish cream is a type of liqueur that is made from cream and whiskey. It is typically sweet and creamy, and has a chocolate or coffee flavor. It is often served on the rocks, or in cocktails.
There are many variations of Irish cream, but the most common ingredients are whiskey, cream, and chocolate.
Irish cream is a type of liqueur made from cream and whiskey. Bailey's is a type of liqueur made from cream, whiskey, and chocolate.
Homemade Irish cream will last for about two weeks in the fridge.
There are many substitutes for Irish cream liqueur. Some popular substitutes are Bailey's, Kahlua, and Frangelico. You can also make your own Irish cream substitute by combining heavy cream, whiskey, chocolate syrup, and coffee extract.
Related recipes
Now that you know how to make your own copycat Bailey's, you may want to try some other famous drinks. Here's a few of my other favorite copycats.
- Homemade Shamrock Shake lets you ditch the overpriced and unhealthy fast food versions that come around one a year.
- Starbucks Caramel Apple Spice Drink is a simple alternative to the high sugar ones at your local coffee shop.
- Keto Frosty is a delicious frozen treat that will allow you to indulge and stay on track.
- Sugar-Free Peppermint Mocha Latte is easy to make at home with just a few simple ingredients.
- Keto Starbucks Salted Caramel Mocha is a great alternative to the overpriced ones you get through a drive-through.
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Recipe
Copycat Bailey's Irish Cream
Video
Ingredients
- ⅔ cup low carb sugar substitute
- ½ teaspoon instant espresso powder
- 1 tablespoon cocoa powder
- 2 cups heavy cream
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 ¼ cups Irish whiskey I used Jameson
Instructions
- Combine Swerve, espresso powder, and cocoa in medium saucepan.
- Slowly add in the heavy cream.
- Bring mixture to a slow boil, reduce heat slightly and simmer for 10-15 minutes.
- Remove from heat.
- Stir in extracts and whiskey. Cool.
- Store in a glass bottle in the refrigerator for up to two weeks.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on March 2, 2016. Updated on February 17, 2022, with new images and additional recipe information and tips.
Aimster
I made this recipe for my husband who is eating keto ( I am low carb). Of course I had to test taste the results before sharing with him 😉 Wow is it good. Thank you for sharing. I look forward to trying your other recipes!
Karen Dahl
This is so easy to make and taste wonderful.
Linda Gilreath
I really liked this. I am finding that my sugar subsitute (Monkfruit) is settling to the bottom. Should I be cooking it longer for it to desolve?
Lisa MarcAurele
Unfortunately, if you use too much erythritol, it has a tendency to crystalize. What I like to do is cut the amount in half and use a concentrated sweetener like stevia or monk fruit for half the sweetness. You can also try using allulose or BochaSweet which are keto-friendly sweeteners that don't have any erythritol in them.
Summer Hannah
Lisa, is there a way to make this for non-drinkers using Torani Irish Cream sugar-free coffee sweetener?
Lisa MarcAurele
You can certainly use the flavored syrup instead. I would just add that until the taste is how you prefer.
Diane Duft
What is the best sugar substitute to use that doesn't crystallize when cooked down
Lisa MarcAurele
You'll want to try allulose or Bochasweet.
Lavonne Sylvester
This was delicious!! I found it a bit strong but still very tasty.
Amber
Followed the recipe with suspicion. I found it to be nothing like Bailey’s or any other Irish Cream. Way too sweet, too much chocolate and Almond. And did I mention way too sweet.
I keep trying to water it down with more cream, but running out of cream and storage options.
Deb
This tastes wonderful! Although, after being refrigerated some of the Swerve I used recrystallized in the bottle. Is there a fix for this? Did others have this problem?
Lisa MarcAurele
Unfortunately, it's the erythritol. You can heat it up a little to dissolve. However, I find using an other sweetener or reducing the amount of erythritol is the best fix.
Deb Seeley
This is delicious. I’ve made it three times and it is easy and so good. Thank you for making me love coffee again.
Carl S
This is great. Not quite right, I think maybe a bit heavy on the almond extract, but good all the same. I used Lakanta Monfruit, turned out great
Stacy Taylor
Lisa,
The taste of this is magnificent. I followed the recipe exactly and end with the same results twice... clumpy greasy residue. What did I do wrong? The taste is great just need to figure the texture thing. Help!
Lisa MarcAurele
Some of that could be erythritol. Using a sweetener without that sugar alcohol helps. I've tried allulose and monk fruit and its much better.
Linda Cook
Can you use something in place of Lantko classic white?
Lisa MarcAurele
Swerve works well or use the low carb sweetener conversion chart to use another sugar substitute.
sarah
I love it! Before I had even tasted it, it smelled yummy. I'm happy i took the chance on making this! it's delicious!
Jaz
RIDICULOUSLY good!! So easy and tastes JUST like the real thing! It’s seriously crazy how much I love it! I wanna find some recipes to use this in now!
Lisa MarcAurele
You can use this copycat Bailey's Irish cream recipe for just about anything that calls for the real thing!
Diane
Hello Lisa, thank you for the great recipe! How do you keep the heavy cream from clumping or curdling when stored in the refrigerator over time? Thank you!
O'Connor Margaret
Made this yesterday! Excellent! Used sucralose and Maxwell House instant coffee granules in place of espresso. Also used Jim Beam bourbon in place of Jameson Irish whisky. My husband and friend said it was fantastic. Will be making it for Christmas gifts and frequently for no special reason?.will do double batches!
Lisa MarcAurele
Thanks for sharing your subs. I haven't tried it with bourbon, but sounds just as good.
Pamela
Made recipie exactly as shown with Swerve as my sweetener. Amazing recipe. Both my Husband (who is not on keto) and I love this more then real Baileys. Finally a substitute recipe that doesn't taste like a poor substitute. Well done!
Cat
I have spent my entire summer making this recipe as a coffee creamer, omitting the Jameson's. I make it in triple batches because I drink it daily and I only want to make it once a week. Yep, a quart and a half of Irish cream. This has been going into my cold brewed coffee, along with a little liquid monkfruit, water to thin it all down and a whole lot of ice. This stuff makes the best iced coffee drink I have EVER tasted. It's pricy to make (about 20-25 bucks for a triple batch using organic cream and Lakanto golden monkfruit) but a lot cheaper than a daily iced coffee from a coffee house and so much healthier. It doesn't help that I make about a 30 oz iced coffee in a 40 oz insulated tumbler ?. I drink on it all day, usually it replaces all my meals except dinner. Not sure how healthy that is but it's working for me. I know I've commented on this recipe before but thank you so much for this creation/adaptation/whatever you want to call it. Me? I just call it wonderful!
Lisa
Thanks for sharing that awesome idea! I may give it a try with coconut cream as I've been avoiding dairy.
Samantha
I have successfully made this recipe as listed so many times! I can’t wait till Christmas when I have a continuous supply in my fridge.
That being said, we’re going to spend Thanksgiving with friend who’s children are Anaphylactic to dairy and nuts. Has anyone successfully make this with coconut cream or some other dairy/but free milk?
I SO wanna sit by the fire drinking this...
Lisa
Coconut cream would be a good sub for the dairy cream. However, you may want to try the kind that doesn't solidify in the refrigerator. I like the Let's Do Organic Heavy Coconut Cream which is what I use in my coffee. It flows well when cold.
Samantha
Perfect! I'm going to give it a try! Thank you
Katie
If using swerve is it the powdered one or granular one
Lisa MarcAurele
Either type of Swerve is fine to use in the recipe.
Cat
I can't thank you enough for this recipe! I used to make homemade Irish cream with heavy cream, sweetened condensed milk I made myself, chocolate syrup, vanilla and almond extracts. I never put coffee or whiskey in it since I used it as a coffee creamer. Since going HFLC (Keto) I have sorely missed my coffee with Irish cream. Now I can have it again thanks to you and this awesome low carb copy cat! I went through the first batch in three days. I'm going double the next one and hope it lasts a week. I think I owe you my first born (you might not want her, she comes with a hubby and 3 kiddos), a kidney, my right arm....
Lisa
You're very welcome Cat! LOL, I'd take them all!
Cat
OMG! I am so glad I stumbled across this recipe! Before going LCHF, I used to make homemade Irish cream (minus the Jameson's) using homemade sweetened condensed milk, organic chocolate syrup and heavy cream, with vanilla and almond flavoring, as my coffee creamer of choice. Not exactly low carb tho definitely high fat (and calorie)!!!! I had resigned myself to giving that up and limiting myself to one keto blender coffee a day that doesn't taste nearly as good. Now I can have my favorite coffee again thanks to,you and this amazing recipe! Thanks so much Lisa! You are my Hero!!!!!!!! I had been toying around with the idea of making sweetened condensed milk with golden monk-fruit sweetener instead of sugar in the raw. Has anyone tried doing that? My favorite three ingredient (condensed milk, heavy cream, vanilla) no churn ice cream was also sacrificed to the LFHC lifestyle and now that summer is here I really miss it. A low carb sweetened condensed milk option would be amazing!
Lisa
There are some low carb sweetened condensed milk recipes that may work here. I've used the low carb sweetened condensed milk from LC Foods so that's another option.
Cat
I'm not going to start messing around with your successful concoction, it's perfect as is! I finally found a great no churn keto ice cream so, for the moment, I don't need a sweetened condensed milk but thank you for the suggestions. Is it weird I won't eat anything out of a can? That's one reason I made my own sweetened condensed milk prior to switching the the keto lifestyle. Oh well, I guess we all have our quirks ?
Lisa
When I made mine with the exact ingredients the next day I took it out of the refrigerator and the cream all rose to the top. Did I do something wrong?
Lisa
I don't recall that happening, but if it shakes back in, it's all good.
Cheryle Myers
And I stand corrected. I looked it up on several sites. It seems your figures are correct.
Cheryle Myers
Hi, my daughter is a Registered Nurse and when I called her all excited about this recipe she burst my bubble. Unfortunately distilled spirits are made of carbohydrates such as corn and barley. That being the case, 1 oz. of distilled spirits such as whiskey turns into 10g of carbs. So the recipe calls for 10 oz of whiskey. That's a total of 100 carbs distributed in 2 cups of heavy cream. So 3 1/2 c of liquid or 26 oz. That means per oz you get 3.85 carbs from the alcohol. 12 portions come out to 7.70 alcohol carbs per 2.17 oz serving.
Don't get me wrong, I'm still going to make it, it sounds wonderful, but don't think you are only getting 1 carb. per serving.
Lisa
Due to fermentation, you aren't getting those carbs.
Jeff
I found it works great using Allulose as well
Ellen
How much did you use? Same amount or to taste? I have a big can sitting in my cupboard.
Katherine
What is the serving size for 55 calories? 1 tablespoon? Thanks for sharing _ a batch is cooking on my stove right now!
Lisa
Recipe makes about 26 ounces or about 3.25 cups which is about twelve quarter cup servings.
Rebecca
Loved this! Though I used Brandy and Splenda. I'm a diabetic. Thanks for the recipe.
Michelle Banfield
How would I make this non-alcoholic? Just leave out the whiskey?
Lisa
You could leave out the whiskey and replace it with an extract if desired.
Thomas Jacobs
Hi Lisa, Thank you for sharing your recipe. I tried it with mixed results. While I like the flavor, my batch was a "gloppy" mess when I tried to pour it from the bottle - very viscous with lumps. I saw the commenter, Randi, who indicated greasy lumps, etc. I am not sure that is how I would describe my results. I tried straining it as she had mentioned but the result is still too viscous. I also used granulated vs. powdered swerve. Multiple web searches have failed to indicate this is a problem with cooking erythritol. I have now ordered the powdered (confectioner) version that your link points to. Do you believe that is what happened? If so, would you please emphasize "powdered" in your recipe ingredients for others that, like me, failed to follow the link the first time they studied your recipe and did not realize the version of swerve would matter? Thanks again.
Lisa
I found that Swerve can crystallize so I now sub out half or all with concentrated sweeteners. However, the problem is likely due to temperature and the cream likely thickened too much during cooking.
Rickie Davis
Love the low carb recipes!
Lisa
Enjoy them Rickie!
Denise
Yum! (I used a few squirts of liquid Srevia instead of Swerve.). My regular treat is Kerrygold Irish Cream - very close in taste. Thank you for the recipe!
Lisa
I prefer the liquid stevia and you won't have to worry about erythritol crystallizing if you don't use Swerve.
Joane
How many squirts of stevia ?
Lisa MarcAurele
You'd only need about 1/2 teaspoon more or less.
Shannon Patton
I just made this! I used almond milk & cream instead! It's good! Not like normal baileys & it's strong but I'll be using this recipe again! ?
Lisa
Thanks for sharing!
harriet
did u not use heavy cream here at all?
Melanie Mattox
Hi Lisa - quick and probably stupid question. The serving size you list is 1g. Doesn't that equate to about 1 teaspoon? I'm sure I'm reading this wrong. Love the website! Keep it up !
Lisa
It's one cup size. That got messed up when the recipe was converted.
Candi B.
I have missed "fancy" drinks so I thank you wholeheartedly!
Lisa
They are a nice treat. Enjoy!
Elea
Wow, that sounds great! How long can I store it?
Lisa
I keep it in the refrigerator and it never lasts more than a week.
Randi Horst
I made this a few days ago. It was beautiful with a delicious flavor when it cooled to room temp in the pan and smooth when I decanted it into a glass bottle. After chilling it for several hours, I went to pour some to try it and I found it had these chunks- both large and small- of some greasy substance all through it! You could rub them between your fingers and it seriously felt like wax or grease. I let it go for a day then strained it several times as the ingredients were far to expensive to just toss it, I plan to try to use it but I was wondering if anyone has any idea what made this happen? I don't think the cream curdled because it wasn't chunky hot nor at room temp, only after being refrigerated. I followed ingredients exactly other than using half Swerve, half Splenda. Any thoughts anyone?
Lisa
It's the erythritol in the Swerve. You can replace it with a sweetener that doesn't contain erythritol.
Karen
I use this recipe often, I do use swerve but I use the powdered form not the granular. I've never had a problem like you described.
Lisa
That's probably the key. The powder doesn't tend to crystallize like the granular.
Meagan
What is swerve ? Never herd of it for a sugar sub do u mean stevia ?
Lisa
Swerve is a one-for-one sugar replacement made with erythritol and a fiber sweetener. If you can't find it, you can replace it with another one-for-one sugar replacement. Swerve is very popular in the US.
Darla
What is instant espresso? I've looked and looked but I've never seen it... can you post a pic of yours?
Lisa
I use Ferrara brand. It's in with the instant coffee at my grocery store. You can view it on Amazon.
Wendy Mauzeroll
I am having a problem finding instant expresso. Is it possible to use instant coffee instead.
Lisa
Instant coffee works too. I just like the stronger taste of espresso.
Alicia
I love copycat recipes. Perfect for putting your own twist on your favorite recipes. This one sounds delicious, I bet the almond exact adds another layer of flavor deliciousness. I use heavy whipping cream and a spritz of vanilla exact in my coffee each day. Can't wait to try this one.
Lisa
I've been enjoying this Irish cream in my coffee all week. I think you are going to love it!
Renee
What is swerve ?
Lisa
Swerve is a one-for-one sugar replacement. You can use any sweetener you'd like in the same sugar equivalence amount.