Sugar-Free Raspberry Coconut Cream Dessert

Sugar-Free Raspberry Coconut Cream Dessert 
Ingredients:
Raspberry Layer
2 cups fresh raspberries
2 tbsp Allulose 
1 tsp lemon juice
Coconut Cream Layer 
1 cup heavy whipping cream 
½ cup full-fat coconut cream (thick solid part only)
 ⅓ cup powdered Allulose 
1 tsp vanilla extract 
Topping
¼ cup unsweetened finely shredded coconut 
Fresh raspberries (for garnish) 👩‍🍳

Directions: Steps to Create In a small saucepan, combine raspberries, Allulose, and lemon juice. 
Cook over medium heat (350°F stovetop equivalent) for 5–7 minutes, gently stirring and lightly crushing the berries until thick, glossy, and spoonable with visible texture. 
Remove from heat and cool completely for 10 minutes.
In a mixing bowl, whip heavy cream over no heat for 2–3 minutes until soft peaks form.
Add coconut cream, powdered Allulose, and vanilla extract. 
Continue whipping for 1–2 minutes until smooth, thick, and fluffy. 
Spoon a generous layer of raspberry mixture into the bottom of clear dessert glasses.
Add a thick layer of coconut cream.
Repeat layers, gently swirling slightly along the sides for a marbled effect. 
Finish with a smooth swirl of coconut cream on top. 
Sprinkle finely shredded coconut over the surface.
Garnish with whole fresh raspberries. 
Chill for 30 minutes before serving. 
**Tips & Tricks**
Use very cold cream and coconut cream for the best volume. 
Keep raspberry sauce chunky for visual contrast. 
Assemble gently to maintain clean layers and swirls.
Nutritional Info (per glass, 4 servings) Calories: 215 Net Carbs: 4g Protein: 3g Fat: 21g Fiber: 4g Total Carbs : 8g

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