Ingredients for Low Carb Irish Cream
- Heavy Cream
- Irish Whiskey
- Instant Coffee
- Cocoa Powder
- Vanilla Extract
- Almond Extract
- Splenda Sugar Substitute
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How to Make Low Carb Irish Cream
- In a small bowl, whisk together 2 tablespoons unsweetened cocoa powder, 1 tablespoon instant coffee powder, and 1/4 cup Splenda or your preferred low-carb sweetener until well combined.
- Gradually add 2 tablespoons of Irish whiskey to the cocoa mixture, whisking constantly until a smooth paste forms.
- In a heavy-bottomed saucepan, heat 4 cups heavy cream over low heat. Stir frequently to prevent scorching. Reduce the cream to 2 1/2 cups, about 10-15 minutes. Remove from heat and let cool completely to room temperature.
- Once the cream has cooled, add 1 teaspoon vanilla extract and 1/2 teaspoon peppermint extract (optional) to the paste.
- In a blender, combine the cooled cream, the cocoa paste, and the remaining 1/4 cup of Irish whiskey. Blend until completely smooth and creamy.
- Pour into a sealed container and refrigerate for at least 2 hours to allow the flavors to meld. Enjoy chilled!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
24g
Carbs
0g
