3 cups heavy cream
1 2/3 cups Irish whiskey
1 teaspoon instant coffee powder
1 1/2 teaspoon cocoa powder
1 teaspoon vanilla extract
1 teaspoon almond extract
24 packets Stevia.
Mix cocoa and coffee powders with sweetener. Wet mixture with a bit of the whiskey to make a smooth paste.
Meanwhile, place cream in a heavy pan and cook on low heat until reduced to 2 1/2 cups. Cool cream to room temperature. Blend whiskey, paste,extracts and cream until smooth.
Store in fridge no more than 2 weeks.
Carb Count: 0.1 grams per serving. Makes 16 – 1.5 oz.servings.
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