Homemade Baileys Irish Cream is simple to make without using sweetened condensed milk. This keto-friendly copycat tastes very similar to the original, and it keeps carbs low so you can enjoy a creamy liqueur without worrying about kicking yourself out of ketosis.
Carbs in Baileys
If you love sipping Baileys on a chilly evening, you’re not alone. Traditional Baileys contains around 8 g of sugar per serving, which can add up quickly on a low-carb plan. This homemade version replaces that sugar with a keto-friendly sweetener so you can enjoy the flavor with far fewer carbs.
Alternative Ingredients for Maximum Flavor
This Irish cream works with any whiskey, so you don’t need to hunt for an Irish brand specifically. I’ve even made it with spiced rum and it’s delicious. If you prefer a coffee-forward liqueur, substitute the 1/4 tsp instant coffee granules with 2 tsp instant espresso or 60 ml of brewed espresso to make a keto Kahlua-style version.
The cocoa and vanilla in this recipe recreate the chocolatey, creamy notes of Baileys, while a touch of espresso brightens the overall flavor. For a true Kahlua substitute use more coffee and less chocolate.
Low-Carb Alcoholic Coffee Drinks
Homemade Baileys can be used in a variety of drinks. Try adding 50 ml of this keto Irish cream to a long black for a richer, boozy coffee — a lovely low-carb alternative to Irish coffee. It’s also a festive choice for St. Patrick’s Day when you want to keep carbs in check.
Serve chilled over ice, mixed with milk, or enjoy straight from the bottle. It’s great poured into a pretty glass next to a warm fire, but honestly it’s delicious any way you drink it.
If you have suggestions or substitutions you like, let me know in the comments below.
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Recipe
Homemade Baileys Irish Cream
Rate
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Ingredients
- 1/3 cup heavy whipping cream 80ml / 2.8 floz
- 1/4 cup Erythritol (SoNourished) 60g / 2 oz
- 1/4 tsp unsweetened cocoa powder
- 1/2 tsp Vanilla Extract
- 1/4 tsp instant espresso powder (granular espresso powder)
- 1/4 cup irish whiskey 60ml / 2 fl oz
Instructions
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In a saucepan set over low heat, combine the heavy cream and erythritol. Warm gently, stirring, until the erythritol has dissolved, about 5 minutes.
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Stir in the unsweetened cocoa powder, vanilla extract, and instant espresso powder. Continue mixing for about 2 minutes until fully combined and smooth.
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Remove the pan from heat and whisk in the whiskey until completely incorporated into the cream mixture.
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Pour the mixture into a resealable bottle or jar and chill in the refrigerator. Store for up to 5 days and serve chilled over ice.
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Tips & Notes:
Calories from Fat 63
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