A low carb copycat Bailey’s Irish Cream recipe for your coffee or favorite recipe! It’s a tasty blend of espresso, cocoa, cream, and Irish whiskey.
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 bottled Irish Cream liqueur is loaded with sugar. Thankfully, it’s not that difficult to make a homemade low carb copycat Bailey’s Irish Cream recipe.
Before moving to low carb, Bailey’s was one of my favorite spirits. I would mix it with coffee liqueur or just add it to regular brewed coffee. It adds a sweet flavor with hints of chocolate, vanilla, and almond.
Irish cream is really just a creamy flavored Irish whiskey. There are tons of recipes on how to make this delicious beverage.
I personally think it’s too strong to drink on it’s 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.
I’ve had my eye on the low carb Irish Cream ice cream recipe here on Fluffy Chix Cook. I’m not a fan of the artificially sweetened low carb syrups so I’ll have to modify it to my liking, though.
To make my version of low carb Irish cream, I referred to two great recipes. One was on Food.com and the other is on LowCarb-ology.
I used instant espresso powder in my recipe because I usually have a jar on hand.
To get the cocoa and instant coffee to blend in well, it’s best to heat up the cream.
Cooking the mix also allows some of the liquid to be reduced.
I didn’t bother trying to measure the amount of reduction. Instead, I just let the mix come to a slow boil and then reduced the heat to simmer for 10-15 minutes.
Once the mix has cooked down a bit, it’s removed from the heat and the remaining ingredients are added. You want to add the extracts and whiskey at the very end.
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 easy 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’s a great replacement for regular cream.
You can always use it in an ice cream recipe where it will keep much longer in the freezer.
Since this is a sweet liqueur, it’s a nice flavor to add into desserts. I’ve seen Irish cream cheesecakes, trifles, cakes, and brownies. All great ways to use this low carb copycat Bailey’s Irish Cream recipe.
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.
Bailey’s has always been one of my favorite spirits so it’s great to have a low carb alternative. I just need to make sure I have some good Irish whiskey on hand!
Low Carb Copycat Bailey’s Irish Cream Recipe
Copycat Bailey's Irish Cream
Ingredients
- 2/3 cup low carb sugar substitute
- 1/2 teaspoon instant espresso powder
- 1 tablespoon cocoa powder
- 2 cups heavy cream
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 1/4 cups Irish whiskey I used Jameson
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Combine Swerve, espresso powder, and cocoa in small 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
Nutrition
Additional Info
- Net Carbs 1g
- % Carbs: 3.1%
- % Protein: 0%
- % Fat: 96.9%
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Note 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.
Lisa MarcAurele has been creating low carb recipes for herself and sharing them with others since 2010. She enjoys experimenting in the kitchen. The results are low sugar froods that taste like high carb favorites!
