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Low Carb Irish Cream Cupcakes

Writer: Keto UpgradeKeto Upgrade
4 days ago6 min read

This recipe is a combination of 3 of my recipes, flavored in a Baily's Irish Cream way. Baily's Irish Cream is a liquor that is comprised of Cream, Whiskey, Cocoa, and Vanilla. If I made this for myself I would use a vanilla or Irish cream buttercream to make it lower carb- https://youtu.be/xQQasWnk_sM . I made this cake for my sister-in-law and she gets the cooling effect from erythritol very strongly so I used a whipped ganache frosting, which made these cupcakes a little high in carbs.







I made the ganache first since you need the ganache solid before whipping into a frosting. This is the blog post all about my ganache frosting recipe- https://www.ketoupgrade.info/post/keto-whipped-ganache-frosting

I also have a blog post all about keto chocolate and ganache since all keto chips can act differently in melting and ganache- https://www.ketoupgrade.info/post/keto-ganache-tutorial


For this particular cake, I did equal parts heavy cream and baked believe semi-sweet chocolate chips but replaced one ounce of heavy cream with Whiskey and added a 1/2 tsp. of Irish Cream Extract which is definitely optional. You can also add liquid stevia to add sweetness if you like things more sweet.


Irish Cream Ganache Frosting- Enough to Frost a 2 layer 8 inch round cake with 6oz. of whipped cream filling

9 oz. Keto Dark or Semi-Sweet Chocolate Chips (I used Baked Believe)

8 oz. Heavy Cream

1 oz./2 Tbs. Whiskey

1/2 tsp. liquid stevia (optional to taste)

1/2 tsp. Irish Cream Extract (optional)


Instructions:

  1. Make ganache first because you need it set completely before whipping into the frosting

  2. Heat the cream and whiskey on stove until just simmering below 180 degrees

  3. Pour over the chocolate chips, making sure the chips are completely covered

  4. Let sit for 5 minutes

  5. Slowly start whisking in the middle and slowly working the cream and chocolate together

  6. Once a nice silky ganache has formed add sweetness if needed and the extract if using then let harden at room temp for several hours or place in the refrigerator for an hour or so until solid

  7. Now make your cake!!!


To have enough Ganache to frost 30 cupcakes:


11 oz. Keto Dark or Semi-Sweet Chocolate Chips (I used Baked Believe)

10 oz. Heavy Cream

1 oz./2 Tbs. Whiskey

1/2 tsp. liquid stevia (optional, to taste)

1/2 tsp. Irish Cream Extract (optional, to taste)


Instructions same as above!


For the cake I used my newest keto chocolate cake recipe, it's plenty of batter for 2-9inch rounds but I used 2-8inch rounds and it made very thick layers that could have been cut into two layers each which would be able to make a 4 layer cake. I have gotten anywhere from 24-30 cupcakes out of this recipe. I always suggest figuring out your own macros when making a recipe. For info about the cake recipe- https://www.ketoupgrade.info/post/keto-chocolate-cupcakes


Irish Cream Chocolate Cake


12 oz./1 1/2 Cup Avocado oil or butter

192-240 g/1 Cup-1&1/4 Cup 1:1 Granular Alternative Sweetener

4 Eggs (room temp)

1/2 tsp. Irish Cream Extract (Amazon Link for the one I bought-https://amzn.to/4bPDGCE)

1/2 tsp. Vanilla Extract (for black forest 1 tsp. cherry, 1 tsp. vanilla)

9 oz./1 Cup +2 Tbs. Homemade Buttermilk (Alternative milk + 2 tsp. Vinegar)

1 oz./2 Tbs. Whiskey

120 g/1 1/4 Cup Chocolate or Unflavored Whey Protein Isolate

75 g/1/2 Cup+2 Tbs. Coconut Flour

68 g/1/2 Cup + 3 Tbs. Cocoa Powder

1/2 tsp. Anthony's Xanthan Gum

1 tsp. Baking Powder

3/4 tsp. Salt (omit if using salted butter)

1 1/2 tsp. Baking soda

2 tsp. Vinegar


Instruction:

  1. Preheat oven to 350 degree and line 24-30 cupcake cavities with liners or spray and parchment the bottom of 2-8 inch or 9 inch pans

  2. Pull eggs, measure out and make the buttermilk, measure out oil/butter and granular sweetener into a stand mixer and whisk on medium, while that is going, weigh/measure, sift and whisk dry ingredients together, minus the baking soda

  3. Scrap down the oil/butter and sweetener a few times, you just want the sweetener dissolved some, add one egg at a time then scrape down and add the vanilla extract and cherry if using

  4. Once all combined, alternate the buttermilk and dry ingredients in 3 additions, scraping down in between each addition

  5. Measure out the baking soda into a bigger vessel than you think you will need and add the vinegar (it will bubble up) mix well then add to the batter and fold in making sure it is mixed well

  6. Portion out into 24-30 cupcake liners, filling about 3/4 of the way up and bake for 16-20 minutes turning half way through to promote even cooking

  7. For Round Cake pans bake for 22-28 minutes, less time for bigger pans

  8. Let cool to the touch then move to a wire rack to cool completely while you get the ingredients for the Whipped Cream Filling

  9. Once cooled, punch a hole out of the center of the cupcake using a designated tool or like me the bottom of a large piping tip (save scrapes to top with any extra whipped cream and frosting you have left over!)


I did a whipped cream filling that I flavored with an Irish Cream syrup but there are many different ways you can sweeten and stabilize the whipped cream to use for keto cakes. For all the info on Keto Stabilized whipped cream check out this video- https://youtu.be/KAcoVoEGjMk


I always make more than I need because you don't want to have to make it again if you run out. You should need about 6oz. to fill a 2 layer cake or fill 24-30 cupcakes. The recipe is for 8oz. but with it being stabilized you can keep extra in the fridge for various uses later like on some fruit or in a coffee.


You can also double this recipe and use it as the frosting and use the whipped ganache as the filling which would cut the carbs down per cupcake!


Irish Cream Whipped Cream


8oz./1 Cup-Heavy Cream

1 Tbs. Irish Cream Keto Syrup (I used Choczero) (to taste)

Alternatively can sweeten with 15-45g/2-6 Tbs.-Powdered 1:1 Alternative Sweetener (to taste)

1 Tbs. Cold Water

1 tsp. Gelatin

1/2 tsp. Vanilla Extract (any flavor you want, to taste)

1/2 tsp. Irish Cream Extract (optional, to taste)


Instruction-

  1. Sift powdered sweetener into heavy cream or add the liquid sweetener you are using, bloom gelatin by sprinkling gently over the water

  2. Beat the heavy cream and add extracts, when it begins to thicken melt the gelatin in the microwave on 50% power until completely melted

  3. Once the cream is at soft peaks, take a large scoop out turn the cream back on low speed and whisk the large scoop of cream into the melted gelatin

  4. Once fully mixed, speed up the mixer and pour the gelatin cream mixture back into the whipped cream as quickly as possible

  5. Beat until stiff peaks form, pipe into the hollowed cupcakes immediately, then whip the ganache with a hand mixer until light and fluffy, scraping down several times to get it all evenly whipped then pipe the frosting on each cupcake



Macros: 1 of 30 Cupcakes


630 Calories

62g Fat

21g Total Carbs

6g Fiber

10g Sugar Alcohol

9g Fiber



Macros: Makes a tall cake that should be slice into 20 slices


770 Calories

76g Fat

24g Net Carbs

6g Fiber

12g Sugar Alcohol

6g Net Carbs

12g Protein






All the Sweeteners I Buy on Amazon- https://amzn.to/40fnPcx

My Essential Keto "Flours" I use in recipes- https://amzn.to/4iVK5iR

Additional Baking Ingredients- https://amzn.to/4iY3JuI

Kitchen Equipment- https://amzn.to/3C6MNBv

Kitchen Utensils- https://amzn.to/4gGsYQL

Small Ware Kitchen Products- https://amzn.to/4a6WBIf

Silicon Pans and Molds- https://amzn.to/4j12PO6


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I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


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