I think one of the best parts about growing up in the Chicago area was being exposed to so many different cultures and so many types of foods. I am definitely not Irish, but the city of Chicago is known for it’s St. Patrick’s day celebration (I mean, they literally dye the river green…serious stuff kids). So whether you’re Irish or not, when you grow up there you celebrate in style.
However, St. Patrick’s day or not I don’t need an excuse to make these scrumptious brownies. Because brownies are always a good decision (especially when there is some Irish whiskey mixed in).
I was playing around with a keto brownie recipe idea this past weekend. I know so many of you LOVE my Keto Blonde Brownies, and I realized I somehow have yet to create an actual chocolate brownie recipe. So, here it is.
But of course it’s no regular keto chocolate brownie kids, it’s a keto Irish cream brownie. Truly a keto brownie to behold (and honestly SO easy to make too)!
Find the full recipe for these Keto Irish Cream Brownies and read on for a few recipe tips and tricks.
- Hand Mixer
- 2 Mixing Bowls
- 9×9″ Baking Pan
- Rubber Spatula
- Measuring Cups & Spoons
Honestly, I don’t have too many tips for this recipe because it is so straight forward. The only reason why you even need two bowls, is if you’re lazy like me and don’t feel like washing the dishes in between making the brownie batter and the whipped cream topping.
Be like me. Use two bowls.
Start by softening your butter and cream cheese. I use my microwave and nuke em for about 30 seconds. Then with a hand mixer (or stand mixer), beat in the cocoa powder, espresso powder, irish whiskey, and low carb sweetener.
I often get asked which low carb sweeteners I prefer, and I do have an (unsponsored) opinion. I personally like the Lakanto brand. It’s a mix of erythritol and monk fruit. Is actually zero carb and I find it has no after taste in baked goods.
Once those ingredients are well mixed, I added in the eggs, baking powder, xanthan gum, and almond flour. Xanthan gum is a great binding agent in keto baked goods, and I almost never create a recipe anymore without it.
I bought a small bag (Bob’s red mill brand) from target almost two years ago and have just almost run out. It lasts a long time and truly does make difference when working with almond flour and coconut flour in low carb and gluten free baked goods. You can always sub with cornstarch or arrowroot powder too.
Use what works for you, but add something to help with the overall texture!
I placed a piece of parchment paper into my 9×9″ pan to help keep the cleanup easy! Bake the brownies for about 20 minutes or so and then let them set up until room temperature. If you use an 8×8″ pan or a glass pan, you may need to add more time on to baking. As long as a toothpick comes out clean, you’re cooked!
After the brownies cool, I added a keto friendly Irish cream flavored whipped cream to the top. It tied the whole treat together so well, so I implore you not to skip this step! Once, the whipped cream is added, slice them into 16 bars and serve!
I hope these keto Irish cream brownies find a way into your oven (and into you stomach) this weekend as you celebrate! Please leave a comment or a recipe rating if you try these, or just say hi!
If you love this brownie recipe and want more like it, then check out these-
Keto Irish Cream Brownies
- 4 oz. Cream Cheese softened
- 4 tbsp. Butter softened
- 3/4 cup Low Carb Granulated Sweetener I like Lakanto
- 4 tbsp. Cocoa Powder Use a high quality one
- 1 tsp. Espresso Powder
- 2 tbsp Irish Whiskey
- 2 Eggs
- 1 1/2 cups Almond Flour
- 1 tsp. Xanthan Gum
- 1 tsp. Baking Powder
- 1 cup Heavy Whipping Cream
- 1/4 cup Powdered Low Carb Sweetener
- 1 tsp. Espresso Powder
- 1 tbsp. Irish Whiskey
- Preheat the oven to 350 F. Grease a 9X9″ pan and place a piece of parchment in the pan if desired.
- In a mixing bowl, combine the softened cream cheese, butter, low carb sweetener, cocoa powder, espresso powder, and whiskey together until smooth.
- Next, mix in the eggs one at a time. Then mix in the remaining dry ingredients (almond flour, baking powder, and xanthan gum).
- Once thoroughly mixed, pour the batter into the 9X9″ pan. Spread the batter evenly throughout the pan and bake for 20-25 minutes. Chocolate based baked goods are harder to determine when fully cooked, so use a toothpick to check the center and do not over bake! If you use an 8×8″ or a glass baking dish, you may have to add additional baking time. Remove the brownies and let them fully cool before frosting.
- To make the Irish cream whipped cream, beat the heavy cream in a bowl until soft peaks form. Add the powdered sweetener, espresso powder, and whiskey and mix until stiff peaks form. Use a spatula to spread the whipped cream over the top of the cooled brownies. Sprinkle with extra espresso powder or cocoa powder if desired. Cut into 16 squares. Store in the fridge.