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

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 10 servings
Ingredients Method

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)

Method
 

  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.