Homemade Low Carb Baileys Irish Cream Recipes

HOMEMADE LOW-CARB BAILEY'S IRISH CREAM

Steps:

• Combine sweetener, espresso powder, and cocoa in small saucepan.
• Slowly add in the heavy cream.
• Bring mixture to a slow boil, reduce heat slightly and simmer for 10-15 minutes.
• Remove from heat.
• Stir in extracts and whiskey. Cool.
• Store in a glass bottle in the refrigerator for up to two weeks.
• Enjoy!

HOMEMADE BAILEYS IRISH CREAM

Steps:

• 1. Pour the whiskey into a blender and start adding ingredients, one by one, blending after each addition. Blend well. Pour into your desired container(s) and store in the fridge for up to 2 weeks.(I would throw it out at the 2 week point - but ours never last that long!).

LOW CARB IRISH CREAM

Steps:

• Mix cocoa and coffee powders with Splenda.
• Wet mixture with a bit of the whiskey to make a smooth paste.
• Meanwhile, place cream in a heavy pan and cook on LOW heat until reduced to 2 1/2 cups.
• Cool cream to room temperature.
• Blend whiskey, paste, extracts and cream until smooth.

HOMEMADE BAILEYS IRISH CREAM

Steps:

• Add ingredients in blender.
• Blend until smooth.
• Taste (!) I usually adjust the flavor at this point, adding either more half and half, more chocolate or leaving it as is.

COPYCAT BAILEY'S IRISH CREAM

Steps:

• Combine Swerve, espresso powder, and cocoa in medium saucepan.
• Slowly add in the heavy cream.
• Bring mixture to a slow boil, reduce heat slightly and simmer for 10-15 minutes.
• Remove from heat.
• Stir in extracts and whiskey. Cool.
• Store in a glass bottle in the refrigerator for up to two weeks.