A classic British pub pie made keto! Packed with flavor from fresh herbs, low-carb beer and juicy beef, this is the perfect comfort food recipe for cold nights.
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A healthier take on the classic Spanish cheesecake with a fall-inspired pumpkin pie twist. This easy crustless cheesecake is light and airy with caramelized top.
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Missing gnocchi on a low-carb diet? Here's how you can make keto gnocchi, step-by-step! These buttery cauliflower gnocchi are nut-free, coconut-free and can even be made dairy-free.
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These are the ultimate keto, zero-carb breadcrumbs made from scratch. No nuts, seeds and no dairy. All you need is just one ingredient!
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Today I'm followiung up on once of your recipe requests from our Facebook Support Group. This is Grand Marnier made low-carb!
Grand Marnier is a delicious French liqueur flavored with orange peel and warming spices including cinnamon and cloves. It's the perfect liqueur to enjoy this holiday season!
When ready, it can be enjoyed with no ice, or with an extra ice cube if you prefer it chilled. You can keep it in the fridge but I recommend keeping it at room temperature or in a cool room.
A great way to enjoy Grand Marnier is to use it in cocktails! Here are cocktails made with Grand Marnier (many of them can be made low-carb!)
How to Make Sugar-Free Grand Marnier
Making this delicious orange liqueur at home is really easy because you will only need a few ingredients, that's it!
- Orange peel, organic, peel only. The essential oils from the peel is what will add fantastic flavor to your Grand Marnier.
- Spices. Ceylon cinnamon, cloves and bitter dried orange peel for that perfectly spiced flavor and scent.
- Brandy. Brandy is the best option to keep it closer to the authentic drink but vodka is a good alternative for a more neutral, fresh tasting orange liqueur.
- Allulose combined with water to make a simple syrup. Allulose is a type of low-carb sweetener that tastes just like sugar and does not crystallize like other types of low-carb sweeteners like Erythritol. You can read all about Allulose here.
Note: I tried to get the flavor as close as I could without making it too sweet. If you want this liqueur sweeter, add more Allulose. This recipe uses 1 cup of sweetener but you can use as much as 2 cups for a sweeter taste. Add 1/2 cup of water for every cup of sweetener.
Tips for the Perfect Grand Marnier
Use organic oranges. Most citrus fruits have pesticide residues on the peel so you want to make sure you are using organic oranges. You'll only be using the peel and you don't want any pesticides in your Grand Marnier.
Avoid bitter Grand Marnier. When peeling the oranges, try to only get the orange part. The less of the white pith you use, the less likely you'll end up with bitter liqueur. If you slice a piece with too much white on it, carefully scrape it off using a small pairing knife.
Let the peel infuse in alcohol for 1 to 4 weeks. The longer you leave it, the more flavor you'll get. I infused the first one for a week, the second one for three weeks.
Strain the infused brandy through a nut milk bag to ensure that there are no solids and the final product is smooth.
Use Allulose to make your Grand Marnier smooth and keep the carbs low. If you absolutely have to, use Erythritol-based sweetener instead but keep in mind you will get a slight cooling aftertaste and there might be some sediments on the bottom once chilled.
You'll have some leftover oranges. Don't waste them and instead use them in other recipes. Make batch of Low-Carb Lemon Curd by using orange juice instead of lemon juice for a milder, sweeter taste. Although orange juice is not typically labeled "keto", the carbs per serving will be low.
Note that nutrition facts are estimated and the carb count is likely even lower than listed as the orange, cinnamon, and cloves are only used for infusing.
More Low-Carb Liqueur Recipes
I love the challenge of transforming high-carb liqueurs into sugar-free versions and here's even more delicious recipes you may like:
- Low-Carb Limoncello
- Low-Carb Amaretto
- Low-Carb Frangelico Hazelnut Liqueur
- Low-Carb Kahlua
- Low-Carb Baileys Irish Cream
- Low-Carb Czech Egg Liqueur (similar to classic eggnog)
Make sure to check out my Low-Carb Guide to Alcohol for even more recipes and tips!
Preparation time
Hands-on: 15 minutes
Overall: 7 daysNutritional values (per serving, 45 ml/ 1.5 fl oz)
| Total Carbs | 2.1 | grams |
| Fiber | 0.7 | grams |
| Net Carbs | 1.3 | grams |
| Protein | 0.1 | grams |
| Fat | 0 | grams |
| of which Saturated | 0 | grams |
| Energy | 84 | kcal |
| Magnesium | 1 | mg (1% RDA) |
| Potassium | 13 | mg (1% EMR) |
Macronutrient ratio: Calories from carbs (90%), protein (6%), fat (4%)
Ingredients (makes about 900 ml/ 30 fl oz)
- 4 to 5 organic oranges, peel only
- 2 cinnamon sticks
- 5 whole cloves
- 1 tbsp bitter dried orange peel (9 g/ 0.3 oz)
- 1 bottle brandy (700 ml/ 24 fl oz)
- 1 cup Allulose (200 g/ 7.1 oz)
- 1/2 cup water (120 ml/ 4 fl oz)
Instructions
- Start by washing the oranges (you'll need 4 to 5 oranges). Make sure you use organic oranges. Using a vegetable peeler, zest the outer layer of the peel. (The less of the white pith you use, the less likely you'll end up with bitter Grand Marnier.)
- Place the orange peel in a fido jar (or any jar that you can seal) and add 2 cinnamon sticks, 5 cloves, 1 tablespoon of bitter dried orange peel and the brandy.
- Secure with a lid and store in a dry cool place for at least one week, or up to 4 weeks. As the orange peel steeps into the alcohol, the liquid will turn golden orange and the peel will start looking pale.
- Strain the liqueur through a fine mesh sieve lined with nut milk bag. Discard the solids.
- When ready, prepare the simple syrup. Pour 1/2 cup (120 ml) of water into a sauce pan and heat up until warm (it doesn't have to boil). Add the sweetener (Allulose works best but Erythritol can be used instead). Stir until all the sweetener crystals have dissolved. Remove from the heat and let it cool.
- Add the prepared simple syrup. Use a funnel to pour into the 2 to 3 sterilized storage glass bottles.
- Store at room temperature for up to 6 months.
- Serve with no ice or add an ice cube if you prefer it chilled. Grand Marnier is also great for making cocktails (see recipe tips above).
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Today I've got a special treat for you! It's my Christmas Spice Extract which is perfect for the holiday baking season.
This sugar-free extract is made in the same way as classic Vanilla Extract which I've been making for years. It's so easy and so much cheaper to make your own, plus you never ever have to worry about added sugar.
This year I wanted to spice things up a little so I made this sugar-free spice extract that tastes like everything you love about Christmas!
The combination of warming spices including cinnamon, cloves, allspice and cardamom pair perfectly with fresh and citrusy orange peel, plus real vanilla pods for subtle sweetness.
And it's not just delicious, it's a cute edible gift option! I know you'll ask where I got those cute little gift jars from so I got these jars from Amazon UK and found the same jars in the US under a different name. The one drawback is that the lid is not very secure so keep that in mind to avoid any spillage, or use a different jar with a more secure lid.
Once ready, it can be used for baking, added to hot chocolate, chilled desserts and even ice cream.
I hope you enjoy making it as much as I did!
Preparation time
Hands-on: 15 minutes
Overall: 6-8 hours Nutritional values (per tbsp, 15 ml)
| Total Carbs | 0.5 | grams |
| Fiber | 0.2 | grams |
| Net Carbs | 0.2 | grams |
| Protein | 0 | grams |
| Fat | 0 | grams |
| of which Saturated | 0 | grams |
| Energy | 35 | kcal |
| Magnesium | 1 | mg (1% RDA) |
| Potassium | 5 | mg (1% EMR) |
Macronutrient ratio: Calories from carbs (76%), protein (10%), fat (14%)
Ingredients (makes about 600 ml/ 20 fl oz)
- peel of 1 small organic orange (outer layer only)
- 3 vanilla beans
- 12 whole cloves
- 6 whole allspice
- 6 whole cardamom pods
- 3 cinnamon sticks
- 600 ml vodka (20 fl oz)
Instructions
- You'll need the outer layer of 1 organic orange, 3 vanilla beans (pods), 12 cloves, 6 allspice, 6 cardamom pods, 3 cinnamon sticks and good quality vodka.
- Using a vegetable peeler, zest the outer layer of the orange peel. Make sure to use organic (you don't want pesticides in your extract). Also, the less of the white pith you use, the less likely you'll end up with bitter extract.
- If you're using 6 small 100 ml gift jars like I did, cut the vanilla beans in half to get a total of 6 pieces. Using a sharp knife, split each of the halves lengthwise and scrape the tiny seeds out, into each one of the jars. Add the vanilla beans, cloves, allspice, cardamom and orange zest. Break each of the cinnamon sticks in half to get 6 pieces and add to the jars.
- Top with neutral tasting alcohol like vodka. Cover with a lid and then turn upside down a few times to combine. Note: If you're using one large 600 ml (20 fl oz) jar, place all of the ingredients inside and add the vodka. Instead of vodka you can use rum, whiskey or bourbon.
- Let it infuse for at least 2 weeks. The extract tastes best after 4-6 weeks or longer. Keep in the pantry just like you would vanilla extract. If you start running out, just add more vodka and a little bit of each spices.
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A classic American casserole made low-carb! We've got zero-carb pasta combined with cauliflower, all baked with the creamiest cheese sauce, keto bread crumbs and grated cheese.
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