Dana Carpender’s Low-Carb Irish Coffee Recipe
My idol, Peg Bracken (author of the 1960s bestseller The I Hate To Cook Book) suggested Irish Coffee as the all-purpose dessert. As she pointed out, by combining dessert, coffee, and after-dinner drinks, it saves remarkable wear-and-tear on the hostess. Of course, you can drink it just because you like it, too! If you turn on the coffee maker as you sit down to dinner, you can serve this quite quickly afterward.
- Yield: 4 1x
- Category: Low-Carb, Gluten-Free
Ingredients
Units
Scale
- 4 shots Irish whiskey (Jameson’s Irish Whiskey or similar)
- 4 teaspoons Splenda or other low-carb sweetener
- 24 ounces brewed coffee (decaf if you’re worried about sleeping!)
- 1/2 cup heavy cream
Instructions
- If you have nice stemmed Irish coffee mugs, use ’em. If not, use regular coffee mugs. Who’s going to complain?
- Put a shot of Irish whiskey in each, along with a teaspoon of the sweetener of your choosing.
- Fill with coffee.
- You can simply float the cream on top, or you can whip it till thick but not quite stiff first, and add a dollop.
Nutrition
- Serving Size: 1 serving
- Calories: 177
- Fat: 11g Fat
- Trans Fat: 0g
- Carbohydrates: 2g
- Protein: 1g
