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!
Irish Cream Brownies – Low Carb and Gluten-Free
Ingredients
Brownies:
- 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
Irish Cream Frosting:
- 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)
Instructions
- For the brownies, preheat oven to 325F and grease an 8x8 inch baking pan.
- Melt butter, chocolate and cocoa powder together in a medium saucepan, stirring until smooth.
- Stir in sweetener and vanilla extract. Let cool 5 minutes.
- Whisk in eggs, one at a time, until well combined, then whisk in sugar free Irish Cream.
- Sprinkle with xanthan gum and whisk vigorously to combine.
- 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.
- Let cool in pan.
- For the frosting, beat butter and sweetener until smooth. Beat in sugar-free Irish Cream until well combined.
- Spread over cooled brownies.
- Drizzle with dark chocolate, if desired.
Nutrition
Other Low Carb St. Patrick’s Day Recipes!
Chocolate Donuts with Irish Cream Glaze
Chocolate Bundt Cake with Stout Caramel Sauce
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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Hi Carolyn! I see the Irish cream recipe calls for half & half. I don’t keep that on hand… What could I substitute? Cashew milk? Or more dairy cream plus water? Thanks for your expertise, hon!
I’m Myra from The Happy Health Freak. I am doing a round-up for St. Patrick’s Day recipes on my blog (www.thehappyhealthfreak.com) and I came across your website while searching for delicious recipes.
I would like your permission to feature this recipe in my round-up. I will use your photo with credit and link back to your page. I will not copy and paste any text from your post.
I am planning to post this next week, if you could please let me know I would greatly appreciate it!
Thank you,
Myra
Sure, thanks for asking.
I loved these flowerless brownies! I ended up adding a bit of cream cheese to the frosting to cut the sweetness of the Bailey’s. Thanks so much!
Glad you approve!
I would really like to try these brownies. The link to SheKnows for the sugar-free Irish Cream isn’t working. Is there another place to find the recipe for it? Thanks!
I fixed it, they recently changed all the links but didn’t tell me.
These look good, but considering i’m only 13 i should probably omit the liquor :))))))))))))))))))))
Would you sub anything for it, or just omit it?
Just omit and maybe get some irish cream flavouring for the frosting?
Thanks a lot. i might make the original recipe for my dad though. he would love these:)
Just served these (and the sf Irish Cream liquor) to rave reviews! Another winner. I used Greek yogurt cream cheese in place of the butter for the frosting and cut down a bit on the Swerve. They looked like tiny, square pints of Guinness, complete with a frothy head! Thank you, as always for your wonderful ideas and impeccable directions!
I brought these to St. Patrick’s Day party last night. All the guests are amazing and discerning cooks. They went wild for these bars. The portions were perfect as they pack a wollop for flavor and richness. My bars looked exactly like yours. I used granular Swerve in the brownies as you didn’t specify which type. It felt grainy but the finished product was not. I used the powdered Swerve for the frosting. It has a grainy appearance, not smooth but the chocolate poured over fixed that, no one noticed. It is the first time I worked with Swerve so I’ll search your site for tricks. These were genius and my guests could not believe there was no sugar in the recipe. They would have expected the product to be dry, not moist. I too cooked them a little longer. I first cooked them to 13 minutes, checked, 3 minutes more, checked, then 5 minutes I took them out. Your description was perfect, just set, raised edges. Thanks so much for these.
I cooked the brownies another 8 minutes. They were still not set in the middle, but did set up nicely upon cooling. They came out very nice, not dry or overdone; very tasty and a recipe I will do again. Please let me know what others have found with the bake time and texture. Thanks.
Sally
Made a note about it in the recipe…