About
Traditionally rich with sugar, this take on the classic lemon syllabub uses keto friendly xylitol to sweeten this decadent dessert.
Rich and creamy with a twist of citrus, this low carb dessert is so simple to make. Perfect for dinner guests or just when you fancy a little indulgence!
The recipe has been produced to fill 3 large ramekins, however this would work perfectly for 4 smaller desserts.
Ingredients
- 1 ½ cup, fluid (yields 2 cups whipped) heavy whipping cream
- 5 tablespoon xylitol sweetener
- 1 lemon yields lemon juice raw
- 1 tablespoon lemon peel raw
- 1 ounce flaked almonds by belbake
Instructions
- Add the cream and xylitol to a small saucepan and bring slowly to a very gentle boil. Simmer for 2 minutes, stirring the xylitol into the cream as it dissolves.
- Remove the pan from the heat and add the lemon juice and half the zest. Whisk to combine.
- Divide the mixture between individual serving dishes and place in the fridge to set for 3 hours.
- To serve, scatter with flaked almonds and the remaining zest.
Nutrition Facts
- Servings: 3
- Calories: 473.7kcal (per serving)
- Fat: 49.4g (per serving)
- Carbs: 6.2g (per serving)
- Protein: 4.5g (per serving)
