Enjoy a glass of homemade sugar free Irish Cream on ice or in your coffee. An easy low carb recipe that has all the taste and none of the sugar.
This low carb version of Bailey’s Irish Cream is so easy to make and stores in the fridge for a couple of weeks. If it lasts that long! This is also the best way to use sugar free condensed milk.
I love Bailey’s Irish Cream and often say that it’s like a whiskey milkshake! Although it is not recommended you pour it out in those quantities! With homemade Irish Cream you can taste the whiskey more so it’s best to be enjoyed in moderation.
WHAT ARE THE CARBS IN BAILEY’S IRISH CREAM?
The original Bailey’s Irish Cream has 10g carbs of sugar per 1.5 fluid ounce whereas this sugar version uses a sugar-free condensed milk which brings the sugar and carb content down to 1g net carbs per serving.
HOW TO MAKE COPYCAT BAILEY’S IRISH CREAM
All you need to make a sugar free Irish Cream is sugar free condensed milk, heavy cream, whiskey, coffee, cocoa, vanilla & almond extract. Blend until smooth! It really is that simple. You might want to tweak the ingredients to your own taste. A good excuse for lots of taste testing!
This can be made dairy free using coconut milk in place of the cream and no condensed milk.
Although I used instant coffee for this you could try using expresso if you prefer a stronger coffee flavour.
CHOOSING YOUR WHISKEY
The whiskey in a sugar free Irish cream can make all the difference. Whiskey varies in quality and although the expensive whiskey is smooth as a good rum, it would be a waste to use in this recipe. A cheap whiskey will give a harsher taste, so my recommendation is a mid-priced whiskey. I often use Jameson Irish Whiskey as it’s in the right price range and not too rough around the edges!
OTHER LOW CARB DRINKS TO ENJOY DURING THE HOLIDAYS
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Sugar Free Irish Cream (Copycat Baileys)
Ingredients
- 1 cup heavy cream
- 1.75 cups sugar free condensed milk link for recipe above
- 1.5 cups whiskey
- 1 tablespoon instant coffee
- 1 tablespoon cocoa unsweetened
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Place all the ingredients in a blender and pulse until smooth.
- Taste and adjust to personal preference (tweak with the cream, whiskey and condensed milk).
- To store, pour into a clean glass bottle and keep refrigerated.
- Serve over ice with a sprinkle of nutmeg & cinnamon
2 Comments
Bryan
August 14, 2011 at 7:58 pmStore in the fridge? I’m surprised it gets to last that long! 🙂
Angie C
August 15, 2011 at 10:21 amHee hee! It is a feat of willpower….but once the bottle is opened does not have a chance to evaporate…