Keto Irish Cream – A Low-Carb Take on a Classic Cream Liqueur

If you love the cozy flavor of Irish cream but want to skip the sugar, this keto-friendly version is a game changer. It’s smooth, creamy, and tastes like the real thing—without the carb crash. You can sip it over ice, add it to coffee, or use it in low-carb desserts.

Best of all, it comes together quickly with simple ingredients. Make a batch for holiday gatherings, or keep a bottle in the fridge for a weekend treat.

What Makes This Special

This recipe delivers the familiar notes of chocolate, vanilla, and whiskey with a velvety finish—minus the sugar. It uses keto-friendly sweeteners and dairy (or dairy-free options) to keep carbs low without sacrificing flavor.

You can adjust the sweetness and strength to your preference, so it’s easy to customize. Plus, it’s far more budget-friendly than store-bought liqueurs and much cleaner in terms of ingredients.

Ingredients

• 1 cup heavy cream (or full-fat coconut cream for dairy-free)
• 1 cup unsweetened almond milk
• 2–3 oz Irish whiskey (start with 2 oz and adjust to taste)
• 3 tbsp allulose or erythritol/monk fruit blend (to taste)
• 1 tbsp unsweetened cocoa powder
• 1 tsp instant espresso powder (or 1 shot strong brewed coffee, cooled)
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional but adds depth)
• Pinch of salt
• 1–2 tbsp MCT oil or avocado oil (optional for extra silkiness)

How to Make It

1. Blend the base: Add the almond milk, heavy cream, sweetener, cocoa powder, espresso powder, vanilla, almond extract, salt, and oil (if using) to a blender.
2. Blend until smooth: Start on low, then increase to medium-high for 20–30 seconds. Make sure the cocoa and sweetener are fully dissolved and the mixture looks uniform.
3. Add the whiskey: Pour in 2 oz of Irish whiskey and blend for 5–10 seconds.
   

   Taste and add up to 1 more ounce if you prefer a stronger finish.

4. Adjust sweetness and texture: If you want it sweeter, add 1 teaspoon of sweetener at a time and blend briefly. If it’s too thick, splash in a little more almond milk.
5. Chill: Transfer to a clean glass bottle or jar. Refrigerate for at least 2 hours to let the flavors meld and the texture thicken slightly.
6. Serve: Shake well before pouring.
   

   Enjoy over ice, swirl into coffee, or drizzle over a keto dessert.

How to Store

Keep your keto Irish cream in a sealed glass bottle or jar in the refrigerator. It will stay fresh for up to 2 weeks when made with dairy. If you use coconut cream, it can separate a bit, so shake before serving.

For best flavor and texture, enjoy within the first week.

Benefits of This Recipe

• Low carb and keto-friendly: Uses zero- or low-glycemic sweeteners to avoid sugar spikes.
• Customizable: Control the sweetness, strength, and creaminess to match your taste.
• Versatile: Works as a sipper, coffee creamer, or dessert sauce.
• Budget-friendly: A fraction of the cost of store-bought Irish cream.
• Cleaner ingredients: No corn syrup or artificial flavors.

Pitfalls to Watch Out For

• Grainy texture: Some sweeteners don’t dissolve well. Allulose blends smoothly; if using erythritol, blend thoroughly and let it rest to dissolve.
• Separation: Natural separation can happen, especially with coconut cream. Shake before serving, and don’t skip the chilling step.
• Over-thickening: Heavy cream can thicken when cold.
  

  Thin with extra almond milk if needed.

• Too boozy: Add whiskey gradually and taste as you go. You can’t undo it once it’s too strong.
• Hidden carbs: Avoid sweetened milks or creamers. Use unsweetened almond milk and pure extracts.

Alternatives

• Dairy-free version: Use full-fat coconut cream and unsweetened almond milk.
  

  Add a touch more vanilla to round the flavor.

• No-alcohol version: Skip the whiskey and add 1–2 tsp whiskey extract or a blend of vanilla and caramel extract for warmth.
• Spiced twist: Add a pinch of cinnamon and nutmeg for a holiday flair.
• Chocolate-forward: Increase cocoa by 1 teaspoon and sweetener slightly to balance.
• Decaf coffee flavor: Use decaf espresso powder for the same aroma without the caffeine.

FAQ

Can I use stevia instead of allulose or erythritol?

Yes, but go light—stevia can turn bitter in creamy recipes. Use a stevia-erythritol blend or add stevia drops a little at a time, tasting as you go.

What kind of whiskey works best?

Traditional Irish whiskey is smooth and blends well with cream. Choose a mid-range bottle you’d enjoy sipping; you don’t need a premium label for mixing.

Will this curdle in hot coffee?

It shouldn’t if you pour slowly and stir.

For best results, add the Irish cream first, then slowly pour in coffee while stirring to temper the mixture.

How many carbs per serving?

It varies by brands and sweeteners, but it’s typically around 1–2 net carbs per 2-ounce serving when using allulose and unsweetened almond milk. Check your labels to be sure.

Can I freeze it?

Freezing can cause separation and a grainy texture after thawing, so it’s not recommended. Make smaller batches and store in the fridge instead.

Do I need the MCT oil?

No, but it gives a silkier mouthfeel and can help with separation.

If you skip it, the recipe will still taste great.

Can I make it without a blender?

Yes. Whisk the dry ingredients into the almond milk until smooth, then add the cream and extracts. Stir in the whiskey at the end.

A handheld frother also works well.

Why add espresso powder?

It deepens the chocolate and whiskey notes without making it taste like coffee. You can skip it if you prefer, but it adds a nice roundness.

In Conclusion

Keto Irish cream is a simple, satisfying way to enjoy a classic treat without the sugar. It’s creamy, adaptable, and perfect for sipping or mixing into coffee and desserts. With a few pantry staples and a quick blend, you can have a homemade liqueur that feels special any day of the week. Mix a batch, chill it, and enjoy—no guilt, all comfort.