Low Carb Bushwacker Inspired Cocktail
4.6g
Net Carbs
6.0g
Protein
18.5g
Fat
3.8g
Fiber
350
Calories
Cooking tip: Most commercially available liqueur is loaded with sugar, so to keep this recipe low carb, we make our own homemade chocolate and coffee liqueur. We use rum for the liqueur, but you could use vodka as an alternative if desired. Also note that making coffee ice cubes is not essential for this recipe if you don’t have access to a few ice cube trays, but we like that coffee ice cubes do not dilute the flavors of the final cocktail and add an extra coffee flavor punch.
Ingredients:
- 5 tablespoons Magic Baker zero sugar baking blend, Splenda
- 2 1/2 tablespoons cacao nibs, organic Navitas
- 8 1/2 fluid ounces rum FNDDS
- 1/2 teaspoon vanilla extract USDA
- 1/4 cup chocolate syrup, sugar free USDA: Hershey's
- 12 fl-oz Atkins Cafe Au Lait Shake
- 1 cup canned coconut cream, unsweetened Canadian Nutrient File
- 1/4 teaspoon nutmeg, ground USDA
- 18 1/2 fluid ounces brewed coffee FNDDS
Directions:
Ingredient note: We suggest a combination of white rum and gold rum for this recipe.
- In an ice cube tray, freeze 32 1-tablespoon portions of brewed coffee until solid, about 4 hours.
- Make homemade no-sugar chocolate coffee liqueur. In a small saucepan over medium heat, stir together remaining brewed coffee (2 ½ fluid ounces or 5 tablespoons), and sweetener until sweetener is fully dissolved. Pour into a clean jar with a tight-fitting lid and stir in coca nibs. Cover and steep at room temperature for 30 minutes. Add 2 ½ tablespoons white rum, 2 ½ tablespoons gold rum and vanilla extract. Extract at room temperature for 24 hours. Strain through a fine mesh strainer, disposing of solids, and store in a clean glass jar in the refrigerator for up to 1 month.
- For each cocktail, in a blender combine ¼ cup coconut cream, 3 fluid ounces Atkins Café au Lait Shake, 1 ½ fl ounces homemade chocolate coffee liqueur, 1 ½ ounces gold or dark rum, and 1 tablespoon sugar free chocolate syrup on high until frothy and very well mixed. Add 8 coffee ice cubes (about 1 cup) and blend on low until broken up. Sprinkle a pinch of nutmeg over the top and serve. One cocktail as described is one serving.
