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I saw a Spanish Cream dessert recipe being made on an old cooking show, late at night, recently. I watched with some interest but thought that it sounded a lot like a Panna Cotta, so didn’t think I’d give it a whirl.
Imagine my surprise when she showed me the end result of a fabulous light and fluffy dessert, begging for me to dip my spoon into. This keto Spanish Cream recipe is light as a feather, much lighter than a mousse, yet still rich and complex in flavour.
You can set this healthy low-carb treat in one single dish and scoop it out with a serving spoon, but I love individual serving glasses.
This low-carb Spanish Cream can be served with a fruit compote, fresh berries or even sugar-free jam but I love it as is, with just the soft vanilla to add a lovely flavour.
How to Make Nut-Free Keto Spanish Cream
This recipe uses macadamia milk but any unsweetened nut or seed milk (such as poppy seed milk) will work. You could even use coconut milk or heavy whipping cream although the result will be richer and contain more fat and calories — fat bombs anyone? Enjoy!
Hands-on Overall
Serving size 1 glass
Nutritional values (per 1 glass)
Net carbs1.5 grams
Protein5.2 grams
Fat3.6 grams
Calories61 kcal
Calories from carbs 10%, protein 35%, fat 55%
Total carbs1.8 gramsFiber0.3 gramsSugars1.1 gramsSaturated fat0.9 gramsSodium89 mg(4% RDA)Magnesium15 mg(4% RDA)Potassium188 mg(9% EMR)
Ingredients (makes 6 servings)
Instructions
- Prepare all the ingredients. Separate the egg whites from the egg yolks.
- Place 1/2 cup of the milk into a small bowl and add the gelatine to bloom.
- Place the yolks, milk and sweetener in a bowl over a pot of hot water.
- Whisk while heating until it is smooth and thickened. Stir through the vanilla and the bloomed gelatine.
- Cover with cling wrap pressed to the surface, and chill for 30 minutes. At this point the mixture will look runny. Don't panic, it's absolutely normal and it will firm up.
- Whisk the egg whites until stiff and then fold them through the cooled custard.
- Pour into one large dish that can fit in the fridge, or six individual serving glasses and chill until fully set, for approx. 4 hours.
- Store, covered, in the refrigerator for up to 5 days.
Ingredients
Instructions
- Prepare all the ingredients. Separate the egg whites from the egg yolks.
- Place 1/2 cup of the milk into a small bowl and add the gelatine to bloom.
- Place the yolks, milk and sweetener in a bowl over a pot of hot water.
- Whisk while heating until it is smooth and thickened. Stir through the vanilla and the bloomed gelatine.
- Cover with cling wrap pressed to the surface, and chill for 30 minutes. At this point the mixture will look runny. Don't panic, it's absolutely normal and it will firm up.
- Whisk the egg whites until stiff and then fold them through the cooled custard.
- Pour into one large dish that can fit in the fridge, or six individual serving glasses and chill until fully set, for approx. 4 hours.
- Store, covered, in the refrigerator for up to 5 days.
Nutrition (per serving, 1 glass)
Calories61kcal
Net Carbs1.5g
Carbohydrates1.8g
Protein5.2g
Fat3.6g
Saturated Fat0.9g
Fiber0.3g
Sugar1.1g
Sodium89mg
Magnesium15mg
Potassium188mg
Detailed nutritional breakdown (per 1 glass)
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