It’s fun to make your own low carb sugar-free coffee liqueur. Better than Kahlua and you can use it so many cocktail recipes, like a healthy sugar-free Mexican Coffee. See just how easy it is with a new instructional video and updated recipe. And it makes a great keto-friendly holiday gift.
Apparently my kitchen has turned into a distillery, with the slow drip of alcohol through a filter, as it drains out of a silty, cloudy mixture. Not to worry, I am not brewing up moonshine from corn cobs or anything illegal like that. But I am making my own sugar-free homemade coffee liqueur and getting quite a kick out of myself in the process. Really, this whole thing was remarkably fun and astonishingly easy, and now I have many ideas for other sugar-free liqueurs. It’s going to be homemade liqueur madness here, so that I can indulge in some fun cocktails, like a low carb Mexican Coffee, without worrying about the added sugars. And homemade liqueurs make wonderful gifts for friends and family. I suspect that this will become the gift de jour in my house. I should probably buy stock in one or two vodka distributors, since I will be using so much of it.
How To Make Sugar-Free Kahlua
I really am on something of a homemade everything kick. I’ve already amazed and astonished my friends (and myself!) with homemade butter, homemade yogurt and homemade cream cheese. I have been saying to my husband for ages that I want to try making my own sausages and he finally took me seriously enough to get the meat grinder and sausage stuffer attachments for my stand mixer. When you grow up in our modern society with our modern conveniences, you tend to forget that people ever did make all these things on the homestead, as it were. You believe that they simply can’t be made at home. Or at least that they can’t be made easily at home. I honestly credit blogging with opening my eyes to the wonders of the experimental homemade kitchen. One of my very first blog posts was for homemade yogurt made in a crockpot…the idea coming, naturally, from someone else’s blog.
The idea of making homemade sugar-free kahlua admittedly also came from someone else’s blog. Or blogs. I kept seeing it pop up in various places and thinking I needed to try it with some sort of alternative sweetener. My only hesitation was that my favourite, Swerve, doesn’t always stay in solution in liquids. But I found myself craving hot drinks made with yummy sweet liqueurs and decided it was worth a try. And I used a combination of erythritol and monk fruit extract, to see if I could counteract the re-crystallization.
I chose to follow a recipe I found on Creative Culinary, but I did change a few things. I only made a half batch and I cut down on the amount of sweetener a little. I didn’t want to add chocolate liqueur, but knowing that a little chocolate intensifies the flavour of coffee, I added a touch of cocoa powder to the mix. I also took the whole distilling process a step further and strained it through a coffee filter to get all the little particles out and create a clear liquid. This actually took several days and several changes of coffee filters because the silty particles were so fine, hence the feeling that I was operating a distillery out of my kitchen. But the final product was more than worth it! The perfect addition to an afternoon cocktail.
And this wonderful sugar-free liqueur makes a fabulous keto friendly Mexican Coffee!
Sugar Free Coffee Liqueur
Ingredients
Coffee Liqueur
- 2 cups water
- 3/4 cup Swerve Sweetener
- 1/8 tsp monk fruit extract, or another 1/2 cup Swerve
- 1/4 cup ground coffee, I used decaf
- 1 1/2 cup vodka
- 1 tbsp cocoa powder
- 1 tsp vanilla extract
Mexican Coffee:
- 1 oz coffee liqueur
- 1/2 oz tequila, if you’re feeling bold. If not, feel free to add a touch more coffee liqueur or vodka
- 1 cup freshly brewed coffee
- 3 tablespoons whipped cream
- sprinkle of cinnamon
Instructions
- For the liqueur: In a medium saucepan over medium-high heat, combine water, erythritol, monk fruit extract, and coffee grounds.
- Bring to a boil, then reduce heat and simmer for 10 minutes. Let cool.
- Transfer mixture to a glass jar and add vodka, cocoa powder and vanilla extract
- Seal jar and place in a dark, cool spot and wait...and wait...and wait. At least 3 weeks, shaking the jar every few days.
- Strain mixture through a fine mesh sieve. Then strain again through a coffee filter (this will take several day and changes of coffee filter, but it's worth it to get all the coffee "silt" out of the mixture).
- For the Mexican Coffee, mix liqueur, tequila and coffee in a large coffee mug. Top with whipped cream and cinnamon.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I really want to make this Kahlua today so it will be ready for the holidays…can’t wait. I have Lakanto Monkfruit granular and gold as well as Swerve confectioners. Can I use a combination of these for the sweeterners and how much of which do I use. Thanks so much. I love every recipe I’ve tried of yours and I appreciate all the hard work you put into coming up with them!
You can but they may settle out a bit as it sits so it needs to be shaken up before serving.
Thanks so much for your quick reply Carolyn. So looking forward to making this!
ty for sharing this….every christmas for the last 20 or more years i have made homemade kahlua for friends and family….i have my own following at my husbands christmas party…lol….but last year i was keto and couldnt get behind making anything with that much sugar in it…i now know how bad sugar is for our body and i felt guilty giving my kahlua to friends….so i will make a personal batch of your kahlua and possibly share the healthier version with my friends
I’m surprised that you haven’t updated this recipe with Bocha Sweet. I use it and Real vanilla beans. But like the idea of filtering…. will have to add that step after the 3 weeks or so….
Also … as this is made with vodka, I’m assuming shelf life is not an issue?
How about a blog on liquors and flavored syrups.????????. I’m assuming the Bocha or Alluose are best for those? I have a batch of Meyer lemons to transform. Have made orange liquor in the past that crystallized so I think I made it with Swerve….. And I keep keto Irish Cream in the fridge as a staple, it’s an excellent fast way to sweeten whipped cream
I have so many recipes, it takes a LOOOOONG time to update everything. But I would use half Swerve and have Bocha now. Self life is quite long on this, probably 3 months or so. But coffee can mold a bit so keep your eye on it or store it in the fridge.
Thanks – I was just wondering about bocha sweet or allulose. That’s what I’ll try.
So I started this recipe, had the stove going, then saw the “3 weeks” part! ????. So I threw it (along with a vanilla bean) in a mason jar in an instant Pot. No 3 weeks needed! I did add some salt (to bring out the flavors) . I had a delicious White Russian. Thank you for this!
How long do you put in the instapot?
@Michelle: instructions for the I.P.? Thank you!
I just made this 2 days ago using Swerve sweetener. I have been shaking it daily and noticed that there are crystals forming on the sides on the jar! I am going to continue as directed but wondering how I can avoid this next time. I am hoping it still turns out yummy!
Oh boy, that has never happened to me and I’ve made this 4 or 5 times. I wish I had advice!
I just reread the article (prior to recipe) and the author mentions the re-crystaliztion that can happen with Swerve… I didn’t notice that before! Anyway, it looks like it has redissolved. Oh well, I’ll continue shaking and hope for the best.
Thank you!
i am very excited to go home and try this, but instead of straining, and straining some more….can you use instant coffee instead of grounds?!
No idea… worth experimenting!
I have made my own “Kahlua” before and this is just my thing!! But – I have always used a really good quality instant coffee (no grounds to filter out) and I always used a vanilla bean. This is my new project for the week!
I’ve got to make this. Although full disclosure, I have store bought Kahlua and made White Russians (for me and my new hubby), except I doubled it which effectively was 4 shots of alcohol in one drink. Oh my gosh, I was so drunk!!! Now I know why it’s so small when you order them out. Equal parts of Kahlua, Vodka and heavy cream…everything was 2 shots. What was I thinking!!! I wasn’t after a while. haha He was ok, probably because he’s 6’3″ and I’m 5’2″. Live and learn!
Whoa! Well at least you had fun. 😉
I made this and it is marvelous. Thank you so much. I already need a new batch and the Holidays aren’t even in full effect yet. I’m considering using instant coffee so its ready for Christmas and to share. What measurements would you suggest if at all?
That’s a good question! I think since it’s more of a solution than an infusion, I’d go a touch lighter. Maybe 2/3 the amount? You can always whisk in more if it’s not strong enough when it’s done.
I’m going to make this today. I don’t have monk fruit extract but I have both erithrytol and bochasweet. Could I use 3/4 cu erythritol and 1/2 cup bochasweet?
Can you just make it and sell it…lol!!!
This recipe is incredible and I am excited to be able to enjoy kahlua in my coffee again. Did the Swerve stay in the solution or solidify? Amazing post!
Hi! Just stumbled across your blog and LOVE it!
I have a quick question about the swerve sweetner via the link. There are various choices for the swerve and was wondering which you used.
Thanks! Can’t wait to try it!
I use both the confectioners and the granular, depending on what I need. In my recipes, I say powdered Swerve if I am using the confectioners.
Made this over a week ago, and I’m so excited to try it, smells divine!!! I’m definitely making the hazelnut one next- thanks for awesome recipes, they never disappoint!
Coffee liqueur is generally rum based. I go for Angostura Gold, or even 1919 if we’re feeling fancy. Subbing in Sukrin Gold also gets you closer to that rich, slightly caramel flavour of Kaluha.
I am surely going to try my hand at making this!! I have made limoncello before and it was marvelous! Simply use the peel of 4 or 5 Meyer lemons (NO white pith as its bitter) cover with vodka, then wait and wait and wait (about 3 weeks) then you have a delightful cordial!! We love it ice cold and straight but would make a delightful lemon drop martini too.