Looking for a quick, low-carb dessert with creaminess and crunch? Now you’re looking at one.
I didn’t sweeten mine, but feel free to add stevia, dextrose, or rice malt syrup. I made mine in the half-filled cream bottle, shaking until it was whipped, but you can be nicely sophisticated and use a bowl if you must.
This recipe can be gluten-free, egg-free, low-carb, and nut-free.
Serves 3
Preparation time: 5 minutes
Ingredients:
- 200 ml cream
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla essence
- rice malt syrup/ stevia/ dextrose, to taste (I omitted)
- 1 Tablespoon cacao nibs
Method:
1. Whip together all ingredients except the cacao nibs, until soft peaks form. Fold through the cacao, spoon into glasses/ small bowls, and chill until ready to serve. Enjoy! 🙂