DIY Irish Cream

Adapted from:

Servings: 15 servings (60ml or 1/4 cup per serving)

  • 475ml (2 cups) heavy cream (>30% fat)

  • 4g (2 ts.) cocoa powder (mix dark and natural cocoas for best flavour)

  • 15ml (1 Tb.) espresso (or concentrated cold brew)

  • 355ml (1.5 cups) Irish whiskey

  • 5ml (1 ts.) vanilla extract

  • 200g erythritol  OR xylitol

  • 1/4 ts. salt

  • (optional) 1/8 ts. xanthan gum 


Heat everything except the whiskey together over low heat until the erythritol has dissolved.

Let cool to room temperature, then mix with the whiskey (+optional xanthan) and seal in glass bottles.

Use within 1 month, keep refrigerated.


Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.

Original Baileys Irish Cream: Calories 196 / Carbs 15g / Sugar 12g / Fat 8g / Protein 2g

TPH Low-Carb Irish Cream:   Calories 156 / Carbs 1g / Sugar 0g / Fat 13g / Protein 0g


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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