This rich and creamy lemon cream perfectly pairs as a pancake filling or even to top any sweet desserts. It’s quick and easy to make and the bonus is – it’s low carb.
Servings |
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Ingredients
- 128 g heavy cream
- 1 teaspoon powdered sweetener
- 1 whole lemon zest
- ½ fresh lemon juice squeeze from lemon
- 2 tablespoons almond milk
- 1-2 drops yellow food colouring optional
Ingredients
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Instructions
- Add heavy cream, sweetener, zest and lemon juice into a bowl and mix with an electric mixer.
- Keep mixing until soft peaks it takes around 2-4 minutes.
- Add the almond milk and yellow food colouring (optional) and mix by hand.
- Once smooth, it’s ready to use as you like!
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