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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 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.
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.
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. And if you’re not into creamy drinks, you might want to have a keto mojito or a skinny margarita instead.
Low Carb Copycat Bailey’s Irish Cream Recipe
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!
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Copycat Bailey’s Irish Cream
Recipe Video (Click on Image to Play)
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 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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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.
Unauthorized use of this material without written permission from Lisa MarcAurele 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.
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.
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!
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!