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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!

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0 days, 0 hours, 0 minutes Hands-on 10 minutes Overall 10 minutes Serving size 1 shot/ 30 ml/ 1 fl oz Allergy information for Homemade Low-Carb Amaretto ✔ Gluten free ✔ Dairy free ✔ Egg free ✔ Nightshade free ✔ Pork free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free Pescatarian Vegetarian Vegan Print Recipe Download Recipe

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

Net carbs 0.9 grams Protein 0 grams Fat 0 grams Calories 45 kcal Calories from carbs 86%, protein 3%, fat 11% Total carbs 1.1 grams Fiber 0.3 grams Sugars 0.3 grams Saturated fat 0 grams Sodium 1 mg ( 0 % RDA ) Magnesium 4 mg ( 1 % RDA ) Potassium 22 mg ( 1 % EMR )

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Dearna Bond Creator of ToHerCore.com Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses. More posts by Dearna Bond