Homemade Low-Carb Amaretto
Dearna Bond- Ready in 10d
- 0.9 g net carbs
- 45 kcal
- Serves 28
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Coming from an Italian family, Christmas lunch is always finished with an espresso and then some Italian liqueur, usually Amaretto or Frangelico (or my uncles very strong homemade grappa for the more adventurous!)
I was really impressed with how this keto version turned out, though a few notes with the flavour.
I used xylitol and Sukrin Gold but I don’t think the sweeteners would affect the flavour too much so feel free to experiment here. Erythritol, Swerve, Lakanto (monk fruit sweetener), or even allulose would all be suitable options. If you plan to keep your low-carb Amaretto refrigerated, use allulose as it won't crystallise.
The main components for flavour are the sugar-free almond extract, vanilla and liquid sweetener. For the vanilla, I would try to use real beans if you can. They steep in the alcohol and really enhance the flavour. It will take at least a week to infuse so if you need a quick fix, use vanilla bean powder or sugar-free vanilla extract.
I used a tablespoon of molasses in mine but you could probably get away with a bit less — don’t scrimp too much though as you need this to mellow the alcohol. Alternatively, you could try yacon syrup if you prefer.
Did you know you could also make your own low-carb Baileys? Happy Holidays!
Step-by-step
Add the water, sweeteners and molasses to a small saucepan and heat until just boiling.
Reduce to a simmer and cook, stirring, until the sugars are dissolved.
Pour into a 1 L (34 fl oz) capacity jar and mix with the vodka and almond extract. Add the vanilla beans and seal.
Place in a cool, dark space for at least one week but up to four before enjoying. If you don't have time, use vanilla bean powder and let it infuse for at least an hour. If you use vanilla extract, no infusing is needed.
Serve at room temperature or over ice.
Store in a sealed container in a dark, cool cupboard.
Recipe
Homemade Low-Carb Amaretto
★★★★☆4.3This homemade Amaretto tastes just like the real deal. A delicious Italian liqueur made low-carb!
- Hands on
- 10m
- Overall
- 10d
- Servings
- 28
- 0.9 g
- Net carbs
- 0 g
- Protein
- 0 g
- Fat
- 45
- kcal
Ingredients makes about 800 ml/ 27 fl oz
Instructions
Add the water, sweeteners and molasses to a small saucepan and heat until just boiling.
Reduce to a simmer and cook, stirring, until the sugars are dissolved.
Pour into a 1 L (34 fl oz) capacity jar and mix with the vodka and almond extract. Add the vanilla beans and seal.
Place in a cool, dark space for at least one week but up to four before enjoying. If you don't have time, use vanilla bean powder and let it infuse for at least an hour. If you use vanilla extract, no infusing is needed.
Serve at room temperature or over ice.
Store in a sealed container in a dark, cool cupboard.
Nutrition per serving, 1 shot, 30 ml/ 1 fl oz
Carbs 87%Protein 3%Fat 10% of calories
- Net carbs
- 0.9 g
- Total carbs
- 5.9 g
- Fiber
- 0.3 g
- Sugars
- 0.3 g
- Protein
- 0 g
- Fat
- 0 g
- Saturated fat
- 0 g
- Calories
- 45 kcal
- Sodium
- 1 mg · 0.04% RDA
- Magnesium
- 4 mg · 0.92% RDA
- Potassium
- 22 mg · 1.11% EMR
Nutrition by ingredient
| Per 1 shot, 30 ml/ 1 fl oz | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Vodka, distilled alcoholic beverage (~40% vol) | 0 g | 0 g | 0 g | 39 |
| Vanilla powder, dried (from vanilla beans, vanilla pods) | 0 g | 0 g | 0 g | 1 |
| Erythritol (natural low-carb sweetener) | 0.2 g | 0 g | 0 g | 1 |
| Sukrin Gold, brown sugar substitute | 0.1 g | 0 g | 0 g | 0 |
| Natural extract, sugar-free (maple, peppermint, almond, orange, lemon, coconut, cherry, etc.) | 0 g | 0 g | 0 g | 2 |
| Yacon syrup, natural sweetener | 0.6 g | 0 g | 0 g | 2 |
| Water, still | 0 g | 0 g | 0 g | 0 |
| Total | 0.9 g | 0 g | 0 g | 45 |
Serving size 1 shot, 30 ml/ 1 fl oz
- Gluten free
- Dairy free
- Egg free
- Nightshade free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Shellfish free
- Beef free
- Pescatarian
- Vegetarian
- Vegan
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Comments & ratings (7)
Isnt molasses super high in carbs
It's all about quantities. This amount is totally fine for the number of servings it makes. In a similar way way eating too many berries would make any meal high in carbs.
I found a similar recipe on the web and made it last year. After a short time the Erythritol recrystalized. Is there a way to avoid this?
I found that the best sweetener to use to avoid crystals is allulose. It can be hard to find though. I live in the UK and had to get mine in the US (Amazon) while I was visiting. It is best to keep the Amaretto outside fridge and serve with ice if you like it cold.
The best place I found in the UK to get Allulose in the UK is iHurb. Much cheaper than anywhere else I've found.
https://uk.iherb.com/pr/wholesome-allulose-zero-calorie-sweetener-12-oz-340-g/104197
Yahoo......I love this idea! I will be making your version! Years and years ago (a long time past) I took a little class on making homemade liquors. It was a community class and it was packed. We all tasted probably 25 little dixie cups of home made liquors, needless to say things were a bit fuzzy! Made with real sugar, flavorings and grain alcohol or vodka. I have thought about trying to make them with various sugar free sweeteners but have never found the time to experiment. Thank you for you recipe. I will be making as the almond liquor is a favorite. Should you experiment more in this area... I suggest trying sugar free jello powder and/or kool-aid for some other interesting flavors. My memory recalls some of those creations were surprisingly good! Thanks again!
Thank you so much for the tips, that DIY liquor class sounds like a lot of fun! 😊