Low Carb flourless chocolate brownies topped with a rich Irish Cream frosting. Make your own sugar-free Irish Cream!
I am not the sort of blogger that follows every trend and plans out her editorial calendar months in advance. With the exception of Christmas, I don’t pay much mind to the most of the real holidays, let alone the made-up food holidays. I do tend to post seasonally-appropriate things but that’s because I am a normal person whose cravings adjust themselves according to the temperatures. Notice I haven’t posted a salad recipe in a while? Yeah, because it’s been FREEZING here and all I want is soup, stew and other comfort foods. I write recipes and post according to my own weird whims, and as much as I try to take my readership into consideration, I don’t think that’s going to change any time soon. I try to give you what I think you’d like to see, but mostly I post in accordance to what I feel like making and eating. Thankfully, I have plenty of archived recipes and if you’re in the Southern Hemisphere and crave ice cream, there’s always my search function!
St. Paddy’s Day is coming and the internet is overrun with foods that are tinted green or contain Bailey’s or Irish Whiskey. Or Guinness. All very popular items this time of year and most bloggers have been posting such recipes for at least a few weeks. Well, I am slow on the uptake, I guess. More to the point, I can’t really get myself motivated to make holiday recipes weeks in advance of a particular holiday. And St. Patrick’s Day isn’t REALLY a holiday, now is it? I mean it’s not the sort of holiday you get off from work, right? It’s more an excuse to eat corned beef and cabbage, which I love, and if you feel like drinking green beer, go for it. I’ll pass on that one!
But a reader did put in a request for a sugar-free Irish Cream Liqueur a while ago and so with St Paddy’s day coming, I finally moved on it. Turns out it was ridiculously easy. Unlike my other low carb liqueur recipes, this is something you can make very quickly, no waiting weeks for it to maintain the right flavour. So you still have time to make it if you are looking for a low carb Irish tipple on the 17th. I don’t really like Bailey’s on its own, to be honest. But it’s a great way to flavour other baked goods and I settled on Irish Cream Brownies. That rich whiskey-flavoured liqueur goes REALLY nicely with chocolate, I will admit!
Check out my Keto Irish Cream recipe here!
- 12 tbsp butter
- 4 oz unsweetened chocolate
- 1/4 cup cocoa powder
- 3/4 cup Swerve Sweetener
- 1/2 tsp vanilla extract
- 4 large eggs
- 1/4 cup Sugar-Free Irish Cream Liqueur (recipe below)
- 1/4 tsp xanthan gum to emulsify
- 6 tbsp butter softened
- 1 cup powdered Swerve Sweetener
- 1/4 cup Sugar-Free Irish Cream Liqueur room temperature
- 1 ounce extra dark chocolate melted (optional)
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For the brownies, preheat oven to 325F and grease an 8x8 inch baking pan.
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Melt butter, chocolate and cocoa powder together in a medium saucepan, stirring until smooth.
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Stir in sweetener and vanilla extract. Let cool 5 minutes.
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Whisk in eggs, one at a time, until well combined, then whisk in sugar free Irish Cream.
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Sprinkle with xanthan gum and whisk vigorously to combine.
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Spread mixture in prepared pan. Bake 13 to 16 minutes, or until just barely set and middle is still not quite cooked (some readers have found they need to cook it longer - oven temperatures do vary). Watch them carefully as they can get quite dry if overdone. The edges will rise a little higher but should recede as they cool.
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Let cool in pan.
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For the frosting, beat butter and sweetener until smooth. Beat in sugar-free Irish Cream until well combined.
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Spread over cooled brownies.
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Drizzle with dark chocolate, if desired.
Other Low Carb St. Patrick’s Day Recipes!
Chocolate Donuts with Irish Cream Glaze
