Sugar-Free Bailey’s Irish Cream Liqueur. 0.7g carbs. 5 minutes. Just mix and it’s ready.
Never mind the sugar-loaded original. This keto version tastes exactly the same but without any nasties and without the carbs.
All you need to do is gather the ingredients and you’ll be able to enjoy it in no time at all. Way faster than it would take to go to the shops and buy a bottle of Bailey’s.
How to Make Sugar-Free Bailey’s Irish Cream Liqueur
You probably have some, if not all of the ingredients to create this spectacular copycat.
You’ll need double cream (U.S. = heavy cream), whipping cream, sweetener, Irish Whiskey, coffee, cocoa powder, a dash of vanilla extract and a pinch of salt. I combine whipping and double cream because I find just double cream makes it too dense, but you may prefer it that way.
In terms of sweetener, you could use powdered erythritol if that’s what you have, but your Irish Cream Liqueur will taste much better if you use allulose or monk fruit, on their own or combined with stevia.
Don’t be tempted to use pure liquid stevia or powdered stevia alone, as it will make your liqueur bitter.
As for coffee, freshly brewed coffee is best. Coffee granules or powder taste disgusting (to me at least). Then again, I’m a certified coffee snob, so this might be an option if you don’t mind instant coffee.
Any cocoa powder will do. You only need 1 tsp, so don’t worry about carbs – use whatever unsweetened cocoa powder you have. If you prefer a stronger chocolate flavour, feel free to double or triple the amount.
The method is simple. Dissolve your sweetener, salt, and cocoa in the hot coffee and let it cool. Add the remaining ingredients and whip briefly to combine. Decanter and chill.
Shake well before use, and enjoy neat, with or without ice, in an Espresso Martini or splashed into a freshly brewed coffee, Caffè Corretto-style.
Happy days!
Sugar-Free Bailey's Irish Cream Liqueur
Ingredients
- 30 g freshly brewed coffee
- 40 g allulose
- ½ tsp vanilla extract
- 1 pinch fine himalayan pink salt
- 1 tsp cocoa powder
- 70 g double cream
- 50 g whipping cream
- 60 g Irish whiskey
Instructions
- pour coffee into a 500ml Pyrex jug or similar.30 g freshly brewed coffee
- tip in the next 4 ingredients and use a stick whisk to whip on low speed until the cocoa and sweetener are totally dissolved.40 g allulose, ½ tsp vanilla extract, 1 pinch fine himalayan pink salt, 1 tsp cocoa powder
- once cool, add remaining ingredients and whip again briefly.70 g double cream, 50 g whipping cream, 60 g Irish whiskey
- decant into a sealable bottle and keep chilled.
- shake well before use.
- pour into your whiskey glasses and enjoy as it is or over crushed ice, or add a dash to your coffee to make it a special brew.
Notes
Nutrition
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Do you realize that you have showed Scotch Whiskey and not Irish whiskey in your photo? They have very different flavor profiles and are not interchangeable.
Haha, I do. I ran out of Irish whiskey, so I used my Scotch bottle for the photos. The recipe is what counts.
Thank you for this great recipe! Sooo much cleaner and better than the store version!
I love Aperol Spritz in summer – would you have an idea how to make a better version of that?
Thanks for all your recipes and ideas and have a Happy & Healthy 2026!
Hi, I’ll have a think about Aperol Spritz, although it might prove impossible.
Missing Bailey’s? No need. Treat yourself to this fabulous copycat.