Home / Recipes / Desserts / Low Carb Vegan Lemon and Berry Syllabub
Low Carb Vegan Lemon and Berry Syllabub
How to Make It
Step 1
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.
Step 2
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.
Step 3
Decorate the tops of the coconut syllabubs with the remaining sliced berries. Serve immediately, or cover the desserts and refrigerate until ready to eat.
Ingredients
- Raspberries – 8 each
- 100% Natural Powdered Erythitol – 2 tbsp
- Lemon juice – 2 tbsp
- Strawberries – 2 large – 1 3/8″ diameter
- Coconut cream (liquid from grated meat) – 1.67 cup
