Sugar Free Lemon Custard
Sugar free and egg free lemon pudding is a delicious and easy dessert adapted from traditional lemon posset
Servings: 6 servings
Calories: 265kcal
Ingredients
- 16 ounces heavy cream
- 3/4 cup swerve or similar cup for cup sugar substitute
- 5 Tbl fresh lemon juice 1 medium
- 2 tsp lemon zest grated
Instructions
- Bring cream and swerve to boil over a medium-high heat, stirring until sugar dissolves. Reduce heat to medium, and boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat.
- Stir in lemon juice and zest. Let cool 10 minutes.
- Stir mixture again and divide among six ramekins or glasses.
- Cover each ramekin with plastic wrap and chill until set, 1 hour or overnight.
- Allow to set completely before garnishing Garnish with lemon zest, berries or mint.
Notes
- Swerve is zero net carbs. An alternative sweetener might result in a different nutritional values.