Keto Kahlua Recipe || Sugar Free Coffee Liqueur

by hungryelephant

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!

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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!

 
 

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Yield: 900ml

Keto Kahlua || Sugar Free Coffee Liqueur

Cook Time: 20 minutes
Total Time: 20 minutes

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

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.

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