Keto almond cinnamon cream

Keto almond cinnamon cream made with white almond butter, coconut oil, Ceylon cinnamon and a little yacon syrup: a rich, creamy dessert.

At a glance

• Serves 1
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 380 kcal per serving
• Protein: 7 g
• Fat: 36 g
• Carbs: 6 g

Ingredients

• 3 tbsp almond butter
• 1 tbsp coconut oil
• 1 tsp cinnamon
• 1 tbsp yacon syrup
• 1 pinch of sea salt

Method

You’ll need: saucepan · mixing bowl · wooden spoon · whisk

1. Put the almond butter in a bowl and melt the coconut oil in a pan over a low heat.
2. Pour the coconut oil over the almond butter and whisk both together until smooth.
3. Add the cinnamon, yacon syrup and 1 pinch of sea salt.
4. Stir the cream until there are no more lumps of cinnamon and it thickens slightly.
5. Put the bowl in the freezer for 10 min so the coconut oil sets and the cream firms up.

Good to know

Sometimes only something rich will do. This cream is made for a sweet tooth on a keto diet, and you stir it together right in the bowl.

Swaps

Almond butter → macadamia butter (for an even more buttery, very soft texture).

Cooking tips

Be sure to use white almond butter made from blanched almonds – brown almond butter tastes too bitter and harsh for this cream.

Storage

If the cream gets too hard, simply leave it on the worktop at room temperature for five minutes.

Allergens

Contains tree nuts (almonds). Completely vegan, lactose-free and gluten-free.

Dairy-free recipes