Looking for a low glycemic Dairy-Free or Keto Cream? Look no further! We love this served with fresh berries, low carb / low sugar Eton Mess and other desserts. Our Palmyra Blossom Nectar gives this cream a delicious caramel flavour!
It's quick and easy to make in food processor or using an electric whisk.
Adjust Palmyra according to taste.
Ingredients
4 raw pasteurised eggs yolks (we prefer organic free range)
1/4 tsp unrefined salt
30g (1/4 cup) SugaVida Palmyra Blossom Nectar
60 ml filtered water
236ml (1 cup) neutral keto liquid fat such as high oleic sunflower oil
1 tsp sugar-free vanilla extract (or the seeds scraped from 1 vanilla bean) - optional
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Method
- Add the egg yolks, salt, Palmyra Blossom Nectar, vanilla and water to a warmed food processor and blend for several minutes until completely foamy and warm.
- With the food processor running on low speed, SLOWLY drizzle the liquid keto fat into the hole on top of the lid. The mixture should get really thick and will thicken even more in the refrigerator. If your "cream" does not thicken, do not throw it away! You can use it in sauces.
- Enjoy as is, or mix in any optional flavourings.
- Store in a sealed jar, keep refrigerated, and use within 5 days.
Micronutrients
Per 1tbsp serving:
Energy: 111.7Kcal
Protein: 0.5g
Carbs: 1.6g
Fat: 11.7g
