Low-Carb Blackberry Fool

by KetoDietApp.com

Step 1Start by preparing the blackberry sauce. Juice and zest the lemon. Set the zest aside to use it later in the cream. Keep 6 blackberries aside for topping.

Step 2Place the blackberries into a sauce pan. Add the erythritol, half of the vanilla powder and lemon juice.

Step 3Bring to a boil and simmer for 3-5 minutes, or until the berries are soft. Set aside to cool down completely. To speed it up you can place the sauce pan into ice bath.

Step 4Pour the heavy whipping cream in a large bowl and whisk to form peaks. Gently fold through the sour cream, fine lemon zest and the remaining vanilla powder.

Step 5Swirl in about half of the cooled blackberry juice.

Step 6Mix using a rubber spatula. Add a few drops of stevia if desired.

Step 7To assemble, spoon a layer of the blackberry-lemon cream into 6 jars. Add a layer of the softened blackberries and blackberry juice. Repeat the process again and finally top with a fresh blackberry.
Note: the blackberry mixture will be quite runny. If you prefer a more jam-like texture, add about a tablespoon of whole chia seeds and let it set for about 30 minutes.

Step 8Place in the fridge for about 2 hours to set. Store refrigerated for up to 3 days.