Ingredients
Scale
2 cups fresh strawberries, hulled
1 cup heavy cream
1/4 cup erythritol
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 teaspoon gelatin, dissolved
Instructions
Hull and blend strawberries in a high-speed blender until smooth
Whip heavy cream until soft peaks form
Mix in erythritol, vanilla extract, and lemon juice
Gently fold the fruit puree into the cream mixture
Chill for 1 hour before serving
Notes
Use coconut cream for a dairy-free version
Fresh strawberries can be substituted with 1.5 cups thawed frozen strawberries
Agar-agar can be used as a vegetarian gelatin alternative
Store in an airtight container in the refrigerator for up to 24 hours
- Prep Time: 20
- Category: Dessert
- Method: Refrigerating
- Cuisine: American
- Diet: Low Carb, Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 0g
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 45mg