Keto Rumchata Recipe (Sugar-Free & Low-Carb)

Creamy, spiced, and lightly boozy—this Keto Rumchata is the perfect low-carb alternative to the classic horchata-inspired liqueur. Traditionally, Rumchata is made with dairy, sugar, and sometimes rice, but we’ve crafted a recipe that delivers the same indulgent flavors without the carbs. By swapping sugar for Keystone Pantry Allulose and using keto-friendly ingredients, you can enjoy a delicious cocktail that fits your lifestyle.

Ingredients & Why We Use Them

• 4 oz Unsweetened Almond Milk
  Almond milk provides the creamy base of the drink without the carbs and sugars found in traditional milk. It’s smooth, mild, and allows the cinnamon and vanilla to shine through.

• 2 tbsp Heavy Cream
  This gives the Rumchata its rich, luxurious mouthfeel. Heavy cream adds body and a velvety texture, making this cocktail taste indulgent while still being keto-friendly.

• 2 tbsp Rum
  Rum is the heart of this cocktail—it delivers warmth and a slightly sweet, oaky depth. White rum gives a lighter taste, while dark rum provides richness. Both are naturally carb-free, making them perfect for keto.

• 2 tsp Keystone Pantry Allulose
  Traditional Rumchata is sweet, but sugar is a no-go for keto. Allulose is a natural rare sugar that sweetens without spiking blood sugar. It also blends seamlessly into liquids without crystallizing, giving the drink the smooth sweetness it needs.

• ¼ tsp Cinnamon
  Cinnamon is the signature spice in Rumchata. It adds warmth, a touch of natural sweetness, and pairs beautifully with both the cream and rum.

• ¼ tsp Vanilla Extract
  Vanilla deepens the flavor profile, balancing the spice from cinnamon and enhancing the overall dessert-like quality of the cocktail.

• Pinch of Salt
  A touch of salt might seem unusual in a cocktail, but it enhances the sweetness, balances the flavors, and makes the cinnamon and vanilla pop.

Instructions

1. Prepare Your Ingredients
   Measure out the almond milk, heavy cream, rum, allulose, cinnamon, vanilla, and salt.

2. Shake It Up
   Add all ingredients to a cocktail shaker. Toss in a scoop of ice, then shake vigorously for 15–20 seconds. This not only chills the drink but also blends the cream and spices beautifully.

3. Strain & Serve
   Strain the mixture into your favorite glass. You can serve it neat or over ice, depending on your preference.

4. Garnish (Optional but Recommended)
   Add a cinnamon stick or a light dusting of cinnamon on top for a polished look and extra aroma.

5. Enjoy!
   Sip slowly and savor this guilt-free indulgence.

Tips & Variations

• For a creamier texture, increase the heavy cream to 3 tablespoons.

• Try spiced rum for a bolder flavor.

• Make it a holiday drink by adding a pinch of nutmeg.

• Serve it warm by gently heating the almond milk and cream before mixing.

FAQ: Keto Rumchata Recipe

1. Is Rumchata usually keto-friendly?
No—traditional Rumchata contains sugar and carbs, making it unsuitable for keto. This recipe uses allulose instead of sugar, making it low-carb and keto-friendly.

2. Can I use coconut milk instead of almond milk?
Yes! Coconut milk adds a richer, tropical flavor and works well if you prefer a thicker, creamier base.

3. Does the alcohol affect ketosis?
Alcohol itself doesn’t contain carbs, but your body will prioritize burning alcohol before fat. That means drinking in moderation is best if you’re aiming for fat loss on keto.

4. Can I make this ahead of time?
Yes—mix the almond milk, cream, spices, and sweetener ahead, then add the rum just before serving for freshness. Store in the fridge for up to 2 days.

5. How sweet is this recipe compared to the original Rumchata?
It’s slightly less sweet than the commercial version but still indulgent. You can adjust by adding an extra teaspoon of allulose if you prefer.

6. What’s the best rum to use?
White rum gives a lighter, cleaner taste, while dark or spiced rum adds depth. Choose based on your flavor preference.

7. Can I use another sweetener besides allulose?
Yes—monk fruit or erythritol blends can be used, but they may leave a cooling effect or crystallize. Allulose is the best for a smooth, sugar-like sweetness.