Low Carb Irish Cream Recipes

LOW-CARB IRISH CREAM LIQUEUR

Steps:

• In medium saucepan, whisk together the stevia/erythritol granulated sweetener and cocoa powder until cocoa powder is completely combined and no lumps remained.
• Whisk in instant coffee granules.
• Whisk in egg yolks to make a paste. Add 1 cup of cream very gradually, about a tablespoon at a time. Reserve remaining 1 1/4 cup cream.
• Heat over low heat to medium-low heat, whisking frequently until mixture has thickened slightly. This occurs at about 200º F. Do not allow mixture to boil. Remove from heat and allow to cool.
• Whisk in the remaining 1 1/4 cups cream, vanilla extract and whiskey.
• Store refrigerated in a tightly sealed glass jar.

COPYCAT BAILEY'S IRISH CREAM

Steps:

• Combine Swerve, espresso powder, and cocoa in medium saucepan.
• Slowly add in the heavy cream.
• Bring mixture to a slow boil, reduce heat slightly and simmer for 10-15 minutes.
• Remove from heat.
• Stir in extracts and whiskey. Cool.
• Store in a glass bottle in the refrigerator for up to two weeks.

LOW CARB IRISH CREAM

Steps:

• Mix cocoa and coffee powders with Splenda.
• Wet mixture with a bit of the whiskey to make a smooth paste.
• Meanwhile, place cream in a heavy pan and cook on LOW heat until reduced to 2 1/2 cups.
• Cool cream to room temperature.
• Blend whiskey, paste, extracts and cream until smooth.