Vegan Lemon and Berry Syllabub

About

This vegan Keto dessert recipe is quick and easy to prepare and requires only 5 ingredients. Our simple low carb dessert is made with chilled coconut cream, powdered erythritol, fresh lemon juice, juicy strawberries, and raspberries. This makes a great vegan Keto treat, perfect for summer dining.

Can I Use Coconut Milk?

We have used chilled coconut cream for our vegan-friendly Keto syllabub. Coconut cream is the thick cream that forms at the top of a can of coconut milk. It makes a great plant-based alternative to heavy cream and can be whipped to create a smooth and fluffy consistency. You can buy coconut cream on its own, or if this is difficult to find, you can refrigerate a can of coconut milk, and once solid, simply scoop the firm cream from the top of the can. It is important to chill the coconut cream to allow it to be firm enough to whip. You do not want to use the liquid part of the coconut milk – this can be reserved for a separate recipe or smoothie.

Can I Use a Different Sweetener?

We have used powdered erythritol for our vegan Keto dessert recipe. Powdered sweetener blends well with coconut cream to create a smooth dessert consistency. You may use any powdered low carb sweetener you prefer or even stevia drops if desired, adjusting quantities to taste. Please be sure to adjust your macros to account for any changes made to the original recipe.

Ingredients

8 each raspberries
2 tablespoon 100% natural powdered erythitol
2 tablespoon lemon juice
2 large – 1 3/8" diameter strawberries
1 ⅔ cup coconut cream (liquid from grated meat)

Instructions

Add the chilled coconut cream to a large mixing bowl. Add the powdered erythritol and lemon juice. Whisk the coconut cream, sweetener, and lemon vigorously for 5 minutes until soft peaks form, and you have a thick whipped cream consistency. Taste and stir through extra lemon or sweetener as desired.
Select 4 ramekins. Slice the strawberries into quarters lengthwise. Slice the raspberries in half lengthwise. Lay a 1/4 of a strawberry and two raspberry halves in the base of each ramekin. Divide the whipped coconut cream evenly between the four ramekins.
Decorate the tops of the coconut syllabubs with the remaining sliced berries. Serve immediately, or cover the desserts and refrigerate until ready to eat.