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Homemade Low-Carb Kahlua

4.4 stars, average of 202 ratings

Homemade Low-Carb KahluaPin itFollow us 136.0k

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.

Hands-on Overall

Serving size 1 shot/ 30 ml

Allergy information for Homemade Low-Carb Kahlua

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian
Vegan

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

Net carbs0.5 grams
Protein0 grams
Fat0 grams
Calories27 kcal
Calories from carbs 96%, protein 3%, fat 1%
Total carbs0.5 gramsFiber0 gramsSugars0.5 gramsSaturated fat0 gramsSodium1 mg(0% RDA)Magnesium0 mg(0% RDA)Potassium6 mg(0% EMR)

Ingredients (makes about 1.3 L)

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. Homemade Low-Carb Kahlua
  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. Homemade Low-Carb Kahlua
  4. Pour into bottles to store. It can be served straight away but tastes better after a few days/weeks. Homemade Low-Carb Kahlua
  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. Homemade Low-Carb Kahlua
  7. Serve over ice or use in cocktails such as White Russian (see intro for instructions on how to make it). Homemade Low-Carb Kahlua

Ingredient nutritional breakdown (per serving, 1 shot/ 30 ml)

Net carbsProteinFatCalories
Coffee (prepared), liquid
0 g0 g0 g0 kcal
Water, still
0 g0 g0 g0 kcal
Vodka, distilled alcoholic beverage (~40% vol)
0 g0 g0 g23 kcal
Erythritol (natural low-carb sweetener)
0.5 g0 g0 g2 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Total per serving, 1 shot/ 30 ml
0.5 g0 g0 g27 kcal

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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (24)

Hi, I just ran across your recipe and I have a question. Like someone else mentioned below, I am not a fan of sweeteners, so I plan on going 100% sweetener free.  My question is how long is the shelf life for this recipe in the
a) refrigerator and
b) room temperature in my liquor cabinet?
Thanks, so excited to make a white russian with my homemade coconut-cashew milk!!  =)

That sounds great, I'll need to try making that milk myself!😊
I'd only be guessing based on general recommendations but I'd say it should be definitely fine for a year, some sources suggest up to 4 years if stored properly. I would not store it in the fridge if you use Erythritol because it will crystallize. If you use Allulose then you can keep it refrigerated. I hope this helps!

I’m going to make this tomorrow and very excited about it. Have you tried the recipe with liquid Allulose? How much should I use? Thank you!

I have not tried that but I bet it's even better! Both liquid and granulated allulose would be good options here. Let me know how it went!

Okay, help me out here. The instructions call for strong coffee, but then you dilute it with one cup of water. Why wouldn't you just make regular coffee?

Good point, you can do that too, as long as you use the same amount of water.

Just made this and of course had to immediately try it.   Found it really good!  Looking forward to trying it after it has aged.  
I pulled nine 2.75 ounce shots of espresso including the crema to get 16 ounce of espresso from Malabar Gold beans.  I used hot water from the brewer (205 degrees), it instantly dissolved the Swerve making this a supper easy process.   The granular Swerve came in a 12 oz (340g) container, a little less than the recipe calls for, but I don’t think it mattered.  Next time I'll cut the ingredients in half thinking that should just about fill an empty Kahlua bottle (740 ml).  
For the cocktail I fill a glass full of ice, pour Keto Kahlua over the ice till about half full and the remainder with half and half.  Delicious!
I'm wearing a continuous blood glucose monitor and after three drinks (had to give it a good test) and three hours, glucose level stayed flat, no spike, virtually no movement at all, Woohoo!  
Thanks so much for posting this recipe!!!

Thank you for sharing this Richard! Less sweetener is definitely not an issue. I love making White Russian with this liqueur, it's so good!

I just made this recipe, kept it in the fridge and every few days it had a thick sludge on the bottom, but I gave it a shake and it blended. I forgot to check it for about a week and when I did there was a hard crystallized substance on the bottom which I could not shake up. I reheated the kahlua,  poured small amounts back in the bottle until crystalized substance eventually dissolved. I thought I boiled it long enough initially to dissolve the sweetener. Do you have any idea what I might have done wrong? It tastes great, though!

Hi Jean, this what happens with most the low-carb sweeteners. You could use Allulose instead which should prevent any crystals from forming. It's a bit more expensive and not always available but I think it's worth it. Another option would be to use Allulose syrup.

Brilliant! Just found your page by accident - looking for a low carb Kahlua recipe. Just made one batch, substituting about half a cup of granulated sweetener with 1/4 teaspoon - maybe even less, of pure Monkfruit (only because I ran out...).
I used Xylitol - which in Australia is easily available - erythritol is way harder to find. Tastes fabulous now!
Thank you - you have a new follower and will check out your FB and app.

I'm glad you enjoyed Simone!

Hello my wife and I attempted to make this recipe and it didn't turn out very well. We thought the sugar was dissolved but each bottle has a thick layer of sugar sitting in the bottom and it tastes nothing like Kahlua, the vodkas presence is very apparent. The coloration is off as well, its more of a brown like broth. How long is it supposed to take to dissolve the sugar when you first mix? We're just not sure what went wrong.

Hello Steven, that sounds strange, I made a similar liqueur (I also added some cream) and it worked well. One thing... Did you by any chance use xylitol or other low-carb sweetener? This happened to me once and the sweetener got stuck to the bottom of the pan. If you use any erythritol based sweetener or allulose, the sweetener should dissolve in hot coffee, you just need to stir and cook on medium-low until dissolved. Allulose is a new sweetener that is probably the best option for this.
As for the colour, this is only affected by the type of coffee - maybe it wasn't a strong brew and looked more brown/weak?
I'm sorry to hear this was disappointing, I hope these tips help!

What is the alcohol content of this preparation? 😊

That would be about 15%. The way to calculate alcohol content in this is:
(Volume of vodka x ABV% / Sum of Ingredients) x 100
(480 ml x 40 / 1,300 ml) x 100 = 15%

This my third time for making this recipe.  It is wonderful and so delicious in my coffee when taking a mid morning break.  Love how easy it is and the  taste  is so good. I have bottled and labeled  my Kahlua and given it away during the holidays.  Thanks again for sharing!!! xoxoxoxoxoxoxoxo.

Thank you so much Diane! I love this with a dash of heavy cream 😊

What size of bottle will I need or how many? Wanting to make this today and want to be prepared. Thanks so much for posting this I love Kahlúa and was really sad without it 😊😊

Hi Jennifer, this will make about 1.3 L so it depends on the size of the bottle - 2 to 3? 😊

I'm not a fan of sweeteners ..... Can i forego the erythritol?  

The sweetener is only used for for taste so if you don't mind sweetener-free you can do that 😊

Making the Kailua now. I didn’t read all instructions. I added the erythritol after Everything else. Can I heat with the vodka in it?

Have you tried dissolving it just by stirring? It may take time but it's better not to het it up as you'd lose some of the alcohol (unless you don't mind).