Summer is coming up and that means it’s time to bust out the poolside drinks . One of my favourites is this chilled brown cow and now I can finally drink it because I made this delicious keto Kahlua recipe and it was a hit!
I was checking the nutritional information on Kahlua the other day and realized it has a TON of sugar in it (in fact, it has more sugar than alcohol!!) So it was time to make a sugar free coffee liqueur.
This keto kahlua recipe is actually SO easy to make! Just boil the coffee and sugar substitute so it all dissolves – cool and add the vodka! That’s it!
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I recommend letting it sit for at LEAST 24 hours but the longer you let it ‘age’ the better it will taste. Some people age their homemade kahlua upwards of three weeks!
In this recipe, I used a monk fruit / erythritol blend and it worked out perfectly. For me – it doesn’t have any of those ‘cooling’ affects as with other sugar substitutes and it tastes like the real thing!
Also – vodka was the alcohol of choice for me when I made this, but you can also use rum which might give it a bit of a ‘warmer’ feel, especially alongside the coffee!
More summer drinks will be coming soon so stay tuned.
If you like this one, try my keto bourbon chocolate torte!
Keto Kahlua || Sugar Free Coffee Liqueur
A sugar free coffee liqueur! This keto kahlua is perfect to make brown cows, white Russians and more! Super simple and easy to make.
Ingredients
- 1.25 cups (250g) sugar substitute
- 3 heaping tbsp instant coffee
- 2 cups (500ml) water
- 1 tbsp vanilla
- 1.25 cups (300ml) vodka or rum
Instructions
In a pot over medium heat - stir together the sugar substitute, instant coffee, water and vanilla.
Bring to a boil, stirring frequently so the coffee doesnt burn.
Lower heat and simmer for 20 minutes.
Take off heat and let it cool.
Pour into bottle and add the vodka or rum.
Place the cap on your delicious low carb coffee liqueur and put it in the cupboard for at least 24 hours.
Enjoy!
Notes
This drink is effectively zero carbs.
**if you end up putting it in the fridge, you may notice that the sugar substitute may crystalize. If it does, warm the bottle up in some hot water, shake until the crystals dissolve then keep on the counter or in the cupboard.
12 comments
I just made the Kahlua and I’m wondering why the Monkfruit/erythritol is crystallizing. I followed the recipe exactly but I’m wondering if my simmer wasn’t simmering enough (if that makes any sense).
Did you put it in the fridge? I need to change the recipe because mine also crystalized when I put it in the fridge. I put the jar in hot water to dissolve the monk fruit / erythritol and then left it on the counter and it’s better that way and hasn’t re-crystalized since!
I left mine on the counter and the sugar has crystalized. I used a monk fruit sweetener (erythritol). Did I do something wrong?
Nope! Sometimes it just happens. You can put the bottle in warm water and it will dissolve again.
I would love to try this but as I am picky about my coffee and never use instant, can I replace the water and instant coffee with 2 cups of brewed coffee?
yes!
Made this 2 nights ago. Brilliant! I agree with the picky coffee comment, I will try next time with brewed coffee or espresso. And, if you don’t have a super sweet tooth, reduce the sweetener. 3/4 C might even be enough. I like the sweetener mix. So happy to have found this. Thank you!
Delicious! Thanks for a wonderful recipe!!! How long will this last? Self life? Made a large batch . . . Thanks
I don’t think I can wait 24 hrs 🙂
Is the sweetener Brown or white sugar?
white!
Since above posts say the Monkfruit/erythritol is crystallizing, could I use Allulose? I would have to use more, because Allulose is less sweet than Monkfruit/erythritol. Maybe a combination of all?