Hot butterbeer

Adapted from:


Servings: 3

10g/ 1 tb. unsalted butter

30g/ 3 tb. powdered erythritol OR xylitol (or 1/4 tsp. stevia, though there may be a bitter aftertaste)

1/8 tsp. butterscotch/toffee/caramel flavoring (or 1/2 tsp. molasses)

1/4 tsp. vanilla extract

1/8 tsp. salt

30g/ 30ml/ 2 tbs. cream

1 tsp. rum (this adds important flavour, but the alcohol content will evaporate once cooked, so add more right before serving if you would like alcoholic butterbeer)


1.5 cups boiling water (or a mixture of hot cream and boiling water)

(more rum, if desired)



Melt all ingredients together except the 1.5 cups of water until bubbling, whisking for 1 minute or until the sweeteners have fully dissolved.

Add the hot water slowly, whisking the whole time, OR pour into a blender with the hot water and blend until frothy and fully combined.


Add more rum if desired, add extra water or cream if too sweet.

Serve immediately.



When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

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