Title : Lemon Cream Fool Dessert : Low Carb : Keto
link : Lemon Cream Fool Dessert : Low Carb : Keto
Lemon Cream Fool Dessert : Low Carb : Keto
Lemons, so handy when cooking. They are oval in shape, with a pronounced bulge on one end, lemons are one of the most versatile fruits around, and contain a high level of Vitamin C. Although the juicy yellow flesh is a little too sour to eat on its own, its citrus fragrance and tartness means it's wonderful combined with all manner of ingredients and dishes, from the sweet to the savoury. The bright yellow skin can be used as well, when zested. A kitchen essential. You can read more about lemons here
On this post I share a recipe from Stacey It is a simple to make, low carb treat, which tastes like having a lemon cream pie in a glass... did I hear you say Yum!
Lemon Cream Fool
Ingredients
Serves Two
½ cup heavy (double) cream
¼ cup low carb monk-fruit or erythritol blend granular sweetener
½ teaspoon vanilla extract
½ cup sugar-free keto lemon curd divided
Method
1. In a stand mixer or large bowl with an electric hand mixer, add heavy (double) whipping cream. Beat on high until firm peaks form, and when you lift the beater, the cream sticks and does not fall off (can take 4 to 6 minutes).
2. Add vanilla and turn the mixer to medium, and slowly add granulated sweetener a little at a time until blended and the whipped cream is thicker like a frosting. Turn off the mixer.
3. Add 3 tablespoons of the lemon curd and gently fold into the whipped cream mixture.
4. In 2 dessert glasses or shot glasses add 1 tablespoon of the remaining lemon curd to the bottom of the glass.
5. Add 2 tablespoon of whipped lemon mixture on top of the lemon curd layer.
6. Repeat layers of lemon curd and whipped cream until both lemon curd and whipped cream are used. Serve.
This recipe and more, including step-by-step guide, can be seen here
1. In a stand mixer or large bowl with an electric hand mixer, add heavy (double) whipping cream. Beat on high until firm peaks form, and when you lift the beater, the cream sticks and does not fall off (can take 4 to 6 minutes).
2. Add vanilla and turn the mixer to medium, and slowly add granulated sweetener a little at a time until blended and the whipped cream is thicker like a frosting. Turn off the mixer.
3. Add 3 tablespoons of the lemon curd and gently fold into the whipped cream mixture.
4. In 2 dessert glasses or shot glasses add 1 tablespoon of the remaining lemon curd to the bottom of the glass.
5. Add 2 tablespoon of whipped lemon mixture on top of the lemon curd layer.
6. Repeat layers of lemon curd and whipped cream until both lemon curd and whipped cream are used. Serve.
This recipe and more, including step-by-step guide, can be seen here
Sugar Free Lemon Curd
Ingredients
3 large eggs room temperature
⅔ cup powdered low carb sweetener
½ cup fresh lemon juice juice of about 2 large lemons
1 ½ teaspoon finely grated lemon zest use a Microplane zester to grate fine enough so no straining of curd is needed.
4 tablespoon butter room temperature diced
Ingredients
3 large eggs room temperature
⅔ cup powdered low carb sweetener
½ cup fresh lemon juice juice of about 2 large lemons
1 ½ teaspoon finely grated lemon zest use a Microplane zester to grate fine enough so no straining of curd is needed.
4 tablespoon butter room temperature diced
Method
1. In a small saucepan (not heated yet), combine sweetener, lemon juice, lemon zest, and whole eggs. Whisk until combined.
2. Add the butter and cook over medium-low heat, while stirring continuously with a whisk or wooden spoon, until the first bubble appears and the curd is thick enough to hold marks of the whisk or spoon, about 4-7 minutes.
3. Transfer the hot lemon curd to a jar and cover the surface with plastic wrap.
4. Refrigerate until cold, then remove the plastic wrap and replace it with a lid. The lemon curd will keep fresh in the refrigerator for about 1 week. Makes just under 2 cups.
1. In a small saucepan (not heated yet), combine sweetener, lemon juice, lemon zest, and whole eggs. Whisk until combined.
2. Add the butter and cook over medium-low heat, while stirring continuously with a whisk or wooden spoon, until the first bubble appears and the curd is thick enough to hold marks of the whisk or spoon, about 4-7 minutes.
3. Transfer the hot lemon curd to a jar and cover the surface with plastic wrap.
4. Refrigerate until cold, then remove the plastic wrap and replace it with a lid. The lemon curd will keep fresh in the refrigerator for about 1 week. Makes just under 2 cups.
This recipe and more from here
If you should need help with weight/measurement conversion, see here
Related Post
four more lemon, lower carb desserts can be seen here
All the best Jan
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