Ingredient notes: 

• Almond milk. With just one carb per one cup serving, almond milk is the keto-friendliest plant milk and it tastes yummy in this Irish cream. It also helps thin out the Irish cream a bit so it's not so heavy and rich, while adding flavor.
• Vegan heavy whipping cream. I used the Silk brand, which has zero carbs. There are a few other choices on the market so feel free to use any you want. The whipping cream adds a nice smoothness and richness to the Irish cream. If you want to reduce the fat, switch the quantities of almond milk and whipping cream- ¾ cup almond milk and ½ cup whipping cream. You can also use only almond milk and leave out the cream for a healthier drink, but the Irish cream, in that case, won't be as creamy and rich.
• Irish whiskey. A few Irish whiskeys on the market, including Jameson and Tullamore, are vegan and safe to use in a vegan Irish cream.
• Sweetener. I use an erythritol monk fruit sweetener. You can swap out for any keto-approved sweetener. If you don't want this to be keto you can use sugar or maple syrup as the sweetener.