Keto Lemon Posset
⏱ Prep: 5 min🍳 Cook: 3h 3min✅ Ready: 3h 8min
474
Calories
5.2g
Net Carbs
4.5g
Protein
49.4g
Fat
Traditionally rich with sugar, this take on the classic lemon syllabub uses keto friendly xylitol to sweeten this decadent dessert.
How to Make It
Step 1
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.
Step 2
Remove the pan from the heat and add the lemon juice and half the zest. Whisk to combine.
Step 3
Divide the mixture between individual serving dishes and place in the fridge to set for 3 hours.
Step 4
To serve, scatter with flaked almonds and the remaining zest.
Ingredients
- Heavy Whipping Cream
1-½ cup, fluid
- Xylitol Sweetener
5 tablespoon
- Lemon Juice Raw
1 lemon yields
- Lemon Peel Raw
1 tbsp
- Flaked Almonds by Belbake
1 ounce