Low-Carb Lemon Whipped Cream and Blueberry Compote
This Low-Carb Lemon Whipped Cream and Blueberry Compote recipe combines the zesty freshness of lemon with the natural sweetness of blueberries. It's a perfect keto-friendly dessert that's as delightful to the palate as it is to the eye.
Servings 4 servings
Calories 234kcal
Equipment
- Small saucepan
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Microplane or zester
Ingredients
Lemon Whipped Cream
- 1 cup heavy whipping cream 240ml
- 2 tbsp granulated erythritol 24g
- 1 tsp vanilla extract 5ml
- zest of 1 lemon
Blueberry Compote
- 2 cups fresh blueberries 296g
- ¼ cup water 60ml
- 2 tbsp granulated erythritol 24g
- juice of 1 lemon
Instructions
- Begin by making the blueberry compote. In a small saucepan over medium heat, combine blueberries, water, erythritol, and lemon juice. Stir the mixture occasionally, allowing it to simmer gently. Cook for about 15 minutes or until the blueberries have burst and the liquid has thickened slightly. Once done, remove from heat and let it cool.
- While the compote is cooling, prepare the lemon whipped cream. In a mixing bowl, add the heavy whipping cream, erythritol, and vanilla extract. Using an electric mixer, beat the mixture on high speed until it starts to thicken.
- Add the lemon zest to the thickened cream and continue to whip until stiff peaks form, being careful not to overbeat.
- To serve, spoon the blueberry compote into four dessert dishes and top with a generous dollop of lemon whipped cream.
Notes
Ensure all ingredients are at room temperature to achieve the best texture for the whipped cream.
The compote can be stored in the refrigerator for up to one week, making it a great make-ahead option.
For a dairy-free version, substitute the heavy whipping cream with a can of full-fat coconut milk that has been chilled overnight.
Nutrition
Calories: 234kcal | Carbohydrates: 12g | Protein: 1g | Fat: 22g | Fiber: 3g | Net Carbs: 9g