Sugarfree biscoff mousse
Sugarfree biscoff mousse
A recipe with only 2 ingredients... we can't make it any easier! With this recipe, you can make your own sugarfree biscoff mousse. Delicious as a dessert! In this recipe, we use our own recipe for sugar free and low carb biscoff spread. This allows you to make biscoff spread yourself, but without artificial sweeteners. We use Steviala Heavenly Dark syrup substitute among other ingredients. It's a syrup substitute with a delicious butter-caramel flavor and without added sugars or sweeteners. How tasty is that!
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Ingredients
Sugarfree biscoff mousse
- 200 ml whipped cream
- 50 grams sugarfree and low carb biscoff spread
- optional: 1 tablesoon powdered gelatin or 1 gelatin sheet
Baking supplies
- food processor or electric hand mixer
- spatula
- piping bag with star-shaped nozzle
Preparation
Making sugarfree biscoff mousse
This low carb and sugarfree biscoff mousse is made with only 2 basic ingredients, whipped cream and our recipe for sugarfree and low carb biscoff spread! First start by heating the biscoff spread. Then set it aside for a moment.
Furthermore, whip the cream together with the powdered gelatin, if using. If you don't have powdered gelatin, you can use gelatin sheets. Soak the gelatin sheets in a bowl of cold water for 10 minutes. Then, heat 2 tablespoons of the whipped cream in a saucepan and add the softened gelatin sheet. Stir until the gelatin sheet is completely dissolved. Let it cool briefly, then pour it while mixing into the whipped cream. Next, add the melted biscoff spread and fold it into the whipped cream using a spatula. At last, place the mixing bowl in the refrigerator for at least 1 hour.
Transfer the sugarfree biscoff mousse to an icing bag fitted with a star-shaped nozzle. Then fill 4 glasses with the mousse using the icing bag. At last, finish it off with a generous drizzle of melted sugarfree biscoff spread and crumbled gingerbread cookie, if desired. Then it's time to enjoy!
Nutritional values per portion
- Calorieën: 205
- Carbohydrates: 1.8
- Fats: 21
- Proteins: 1.3
