Making sugarfree biscoff spread

Making sugarfree biscoff spread is very easy. First, put the mixing bowl and whisk attachment in the refrigerator. Then melt the butter in a saucepan. You then add Steviala Ery-Bronze brown sugar substitute, Steviala Kristal Sweet, Heavenly Dark butter-caramel syrup substitute, a pinch of salt, and cinnamon to the melted butter. Mix until all the ingredients are well combined. Furthermore, let it simmer over medium-high heat. Then add the whipped cream, vanilla extract, and espresso. Continue cooking on medium-high heat for 10 minutes. Theb turn off the heat and let the sugarfree biscoff spread cool slightly.

Furthermore, pour the biscoff spread into the chilled mixing bowl of the food processor. Next, set the food processor to the second speed and whisk the sugarfree biscoff spread on low speed using the whisk attachment. It is important not to whisk too quickly, because it can cause the spread to separate. In addition, the biscoff spread should become firmer in texture. This process can take about 10 minutes. At last, stop whisking once the biscoff spread changes color and let it cool to room temperature. Finally, add the MonChou cream cheese and mix until fully incorporated with the other ingredients. Then pour the low carb and sugarfree biscoff spread into a jar and let it cool completely. Then you can use it as your favorite topping!

If the biscoff spread separates, don't worry! In addition, reheat the low carb biscoff spread in a saucepan and whisk it again in the food processor.

What will you use this low carb and sugarfree biscoff spread for? Try using it as a topping on cheesecake or cupcakes!