Love the Bailey’s but not the sugar? Try my easy recipe for Keto Irish Cream Liqueur. Deliciously creamy and fewer than 1g carbs per serving.
Would you believe me if I told you that this sugar free Irish Cream liqueur is better than Bailey’s? I see you rolling your eyes. But hear me out!
I am not actually a fan of the real thing and never have been. I find it overly sweet and cloying. The same goes for many sugary liqueurs.
But I long ago discovered the joy of making my own liqueur, and my sugar free Kahlua is a fan favorite, especially around the holidays. I’ve also tried my hand at making sugar free Frangelico.
This Keto Irish Cream has actually been on my blog since 2014, when I made some Keto Irish Cream Brownies. I decided to give it a little update and I am so glad I did.
It’s delicious and I even enjoyed sipping it plain. And that’s why I think it’s better than the real deal!
Irish Cream Desserts
I wanted to update this homemade Irish Cream recipe because I keep seeing amazing desserts made with Bailey’s – I was feeling a bit left out, to be honest.
There is my keto brownie recipe, of course. But I’ve also spotted any number of gorgeous cakes, cupcakes, and cheesecakes made with the famous liqueur. I also find myself coming back, time and again, to this beautiful Bailey’s Chocolate Mousse from Lemon Tree Dwelling.
I decided that this year, I just had to take part in the Irish Cream baking fun in time for St Paddy’s Day. So I whipped up a delicious batch of this easy Keto Irish Cream and got to work.
I have some cupcakes coming soon! And I may have to try my hand at that mousse after all…
How to make Keto Irish Cream
Irish Cream liqueur consists of a few basic ingredients:
- Heavy cream
- Sweetened condensed milk
- Chocolate syrup
- Vanilla extract and/or almond extract
- Lots of Irish whiskey
Making the condensed milk
To make a keto friendly version, the first step is to make a sugar free condensed milk substitute.
I found I didn’t need to go the full way of making my keto condensed milk recipe. I could simply simmer the cream and the non-dairy milk to reduce it and get the same overall effect.
Use some allulose or BochaSweet
Swerve is my favorite sweetener by far but it does have its drawbacks and one of them is the fact that it can recrystallize in a liquid application such as this.
Replacing half of the Swerve with some allulose or BochaSweet helps keep it from doing this. It also has the added benefit of making the mixture more syrupy, like real Irish Cream liqueur.
Chocolate syrup vs. cocoa powder
If you happen to have any of my sugar free chocolate syrup handy, you could use that. But it’s yet another step to the process if you have to make it from scratch. You could also use a pre-made keto chocolate syrup such as ChocZero.
But I simply added a tablespoon of cocoa powder. You get the same effect and it simplifies the process if you don’t have any keto chocolate syrup handy!
Irish Whiskey
Go grab yourself a bottle of Jamison or other Irish whiskey because it isn’t Irish Cream without it!
Sweeten to taste
Sweetness in a recipe like this is always a matter of taste, so I’ve left it open ended in this keto Irish Cream recipe. I don’t like mine overly sweet but if you taste it and find it lacking, whisk in more powdered or liquid sweetener.
Storage instructions
Because this keto liqueur is made with fresh cream, it should be stored in the refrigerator at all times.
Don’t feel you have to rush to consume it all. Because it the cream is brought to a boil, and because it contains a significant amount of alcohol, it won’t spoil quickly. It should be fine for up to two weeks.
More delicious keto cocktail recipes
- The Best Sugar Free Margaritas
- Sugar Free French 75
- Vanilla Latte Martinis
- Low Carb Sangria
- Keto Lemon Drop Cocktails
- Keto Strawberry Lemonade Whiskey Smash
Keto Irish Cream Liqueur
Ingredients
- 1 cup (238 g) heavy whipping cream
- 1/4 cup (59 g) unsweetened hemp milk, (or almond milk)
- 1/3 cup (60.67 g) powdered Swerve Sweetener
- 1/3 cup (66.67 g) allulose
- 1 tbsp cocoa powder
- 1/2 tsp (0.5 tsp) instant coffee
- 2/3 cup (157.33 g) Irish whiskey
- 1 tsp vanilla extract
- 1/2 tsp (0.5 tsp) almond extract, (or sub more vanilla extract)
- Additional sweetener to taste, (powdered works best)
Instructions
- In a medium saucepan over medium heat, combine the cream, hemp milk, Swerve, allulose, cocoa powder, and instant coffee. Bring to a boil, then reduce the heat and simmer 20 to 25 minutes, until reduced by about one quarter.
- Remove from heat and whisk in the whiskey, vanilla extract and almond extract. Taste and adjust the sweetness to your liking.
- Let cool completely and then transfer to a glass jar or bottle. Refrigerate until chilled.
Nutrition
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Anyone know how long this would last in the refrigerator?
Please read the post as I mention the storage information already.
Just made this and it’s fantastic! Especially on a day in Montana where the temperature is -25 :). Is it possible to freeze any that’s leftover? Or maybe eat as ice cream?
Not sure how it would freeze… I guess you need to experiment! 😉
I have missed drinking Irish Cream for my past 6 keto years. Decided to make this today, Christmas Eve. Enjoying a glass next to the Christmas tree. It is freaking amazing!!! Your recipes never cease to amaze me and this one is now at the top of my list (with many others). Thank you!!
I am in the process of making the sweetened condensed milk, I scroll down to see how much to use and it isn’t even in the recipe. could you tell me the process when using the condensed sweetened milk?
It’s already PART of the recipe. It’s built in.
I’m looking for a flavored cream to add to coffee. Would this work if I left out the whiskey? Would I also leave out the instant coffee? Thank you!
I think this is the recipe you want. You can do any flavor you like. https://alldayidreamaboutfood.com/keto-coffee-creamer/
Thank you!
I LOVE your recipes! You have made my life healthier & more satisfying with your recipes.
Does anyone know how long this will last in the fridge?
I made an awesome (non-keto) Irish Cream Poke Cake for a potluck event last night, which I couldn’t eat. (Okay… I had one bite — I had to know how awesome it was!)
I will be remaking it with keto ingredients in the very near future starting here! 🙂
That’s a great idea!
I’ve got mine on the stove right now. Not sure if it is the cocoa I used (a Dutched blend) or what, but mine looks like dark hot cocoa and it’s getting darker as it reduces. Is it going to lighten up when it cools? Even if it doesn’t, it already smells JUST like Baileys!!!
1 tbsp of cocoa, even Dutch process, shouldn’t be making it that dark! Did you use black cocoa by chance? Mine is/was the color you see in the photos.
I made a double batch tonight. Dairy and SF. I used Silk heavy whipping cream substitute and just followed the rest of the recipe. Came out great. Thanks for sharing.
Wonderful!
I just made this today and it is incredible! Thank you SO much! I was initially making it to use for keto/low carb frosting for Irish Car Bomb Cupcakes… but now I think I will be sipping this as an after dinner treat instead!
Great to hear!
This is a game changer! I adore your sweetened condensed milk recipe, but have to think ahead to make it or have it around (tough for this procrastinator!).
Now I can just jump right in… Thank you, Carolyn, for so many great ideas!!
🙂 xo
Hi.
I am dairy intolerant, how substitute the heavy cream on this Irish liquor?
Thank you
Hello I made it using Silk heavy whipping cream. Came out great
I have instant expresso powder, would it work the same way? Maybe just a little stronger?
I made this last night. I used unsweetened almond /coconut milk – so good. Great recipe, thank you! Will be making it for myself and all my friends doing Keto!