Homemade Low-Carb Kahlua

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Well helloooooo to my new favourite thing!

Keto Kahlua is so easy and so, SO tasty that you are going to wonder why on earth you didn’t think of it sooner.

The hardest part of this recipe is how incredible your house will smell when you make it, while known that you need to let it develop fully in the bottles for 2-4 weeks. If you plan to keep your low-carb kahlua refrigerated, use allulose as it won't crystallise.

Between you and I? It still tastes awesome on day one, it just tastes even better after a few weeks to fully develop the flavours, so I won’t tell anyone if you have a sneaky White Russian after making it.

Even if this Mexican coffee liqueur is not your thing, check out our Low-Carb Amaretto, Low-Carb Baileys. Enjoy!

How To Make Low-Carb White Russian

This low-carb Kahlua is the perfect base for tasty cocktails such as White Russian. You'll need:

• 2 shots (60 ml/ 2 fl oz) of vodka
• 1 shot your homemade Low-Carb Kahlua (30 ml/ 1 fl oz)
• ice to taste
• 2 tbsp heavy whipping cream (30 ml)

To make low-carb White Russian cocktail at home, simply fill your glass with ice. Add the vodka, homemade Low-Carb Kahlua and mix. Pour a splash of cream over the top and swirl to combine.

0 hours, 5 minutes

Hands-on 10 minutes Overall 15 minutes

Nutritional values (per serving, 1 shot/ 30 ml)

Ingredients (makes about 1.3 L)

• 2 cups strong brewed coffee, ideally espresso or Swiss water process decaf coffee (480 ml/ 16 fl oz)
• 1 cup filtered water (240 ml/ 8 fl oz)
• 2 cups vodka (480 ml/ 16 fl oz)
• 2 cups Erythritol, Swerve or your preferred low-carb sweetener (400 g/ 14.1 oz)
• 2 tbsp sugar-free vanilla extract (30 ml)

Instructions

1. Prepare all the ingredients for the low-carb kahlua. Start with the coffee. The better the coffee, the better the end result. I used fresh brewed espresso.
   
2. Combine coffee, erythritol and water in a pan over medium heat and stir until the sweetener is completely dissolved. This is important, otherwise you can get a film on the top of your bottle. It won’t hurt, it just doesn’t look as nice if you are planning to gift the bottles.
   
3. Remove from the heat and cool until tepid. Add the vodka and the vanilla.
   
4. Pour into bottles to store. It can be served straight away but tastes better after a few days/weeks.
   
5. Allow to fully cool before capping.
   
6. Store in a cool, dark spot for 2-4 weeks before opening. If you do get a film on top, just give it a shake before opening.
   
7. Serve over ice or use in cocktails such as White Russian (see intro for instructions on how to make it).
   

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