Ultra (ultra!) creamy, ridiculously easy, just 5 staple pantry ingredients and 1g net carb a serving… this keto Irish cream recipe is surely bound to become a favorite!
Keto Irish Cream (i.e. a Baileys Copycat!) ☘️
A 5 minute hack!
“KISS Paola!” declared a sociology professor in high school. “Keep It Simple St*pid!” he continued, as I sat there deeply offended.
He was right though. And if you’ve been reading gnom-gnom for a while, you know I’ve a tendency to overcomplicate (and overthink) at times. Has it also lead to some of my best recipes yet? Sure! But then there are other times, such as with testing for a legit keto Irish cream recipe, that I frankly began to doubt I could give you something worth your while.
Two years ago I tried making it with a custard. ‘Twas a big no, you could taste the eggs. A year ago, I tried making a keto condensed milk as the base (like many of the most popular sugar-based recipes on the internet do). But all my attempts felt like a waste of time.
I mean, do you really want to spend 2 hours making a keto Baileys copycat? Yeah, me neither.
But this past week, as I perused the internet for more deets on what is actually in Irish cream, I wondered what would happen if I just blended a few ingredients together. I mean, why not? At most I would only lose 5 minutes of my life.
Oh surprise when something better than “the og” came out (for real). In fact, I even bought some actual Baileys yesterday to make sure I hadn’t suddenly lost my mind… and it was all wishful thinking on my part.
Spoiler: my sanity is intact. It’s creamier and has *much* nicer hues of actual cocoa and coffee throughout.
And perhaps the best part? You actually know what you’re consuming. Because upon this journey I found out that alcohols aren’t required to list their ingredients under the FDA (?!!). So all you get in the back label is a warning that it contains caramel color (you know, a common allergen). Which leads to my next question: why does it need caramel color if it’s supposed to have cocoa? Yeah, exactly…
Oh, and let’s not forget that a 2oz serving has a whooping 300 calories and 25g of sugar (like how?!!). Compare that to our keto version with 150 calories and 1g net carb. Its a no brainer, particularly once you realize how easy it is to hack.
By now I think you guys know that I’m a fan of using allulose syrup for drinks (because no aftertaste and it blends wonderfully!).
That said, granular allulose and xylitol work great here too as they dissolve fairly easily when blending.
But if using erythritol you do want to ensure its the powdered version, otherwise you’ll be chewing your way through minty crystals.
Or just make your own powdered sweetener: ensure your blender is dry, add the sweetener and run it until powdered. And you can then just go ahead and add the rest of your keto irish cream ingredients and blend away ;).
Oh and before I forget, remember that spiking your (actually thick ‘n creamy!) hot chocolate with Irish cream is *always* a good idea ;).
5-Minute Keto Irish Cream (i.e. a Baileys Copycat!)
- Add all the ingredients to a blender and run at low speed until *just* combined. I personally think that 2/3 cup of sweetener is enough (even using allulose), but feel free to sweeten to taste. Yuuup, thats it! Serve with ice and store in an airtight container in the fridge for a week.
- My one top tip: be sure to not over-mix or you could end up curdling your Irish cream (or turning it into whipped cream!). So when I say *just* combined, I mean seconds ok? Particularly if using a high speed blender.
- Using granular sweetener? Ensure your blender is dry, add the sweetener and run it until powdered. Wait for the dust to settle (literally), and then just go ahead and add the rest of your ingredients and blend briefly.
- No blender? While I did find it easier to emulsify (for lack of a better word) the ingredients together in one, a hand mixer or even a whisk will work too.