SUGAR FREE HEAVY CREAM RECIPES

Steps:

• Take a clean bowl and pour 1/2 cup cold (not frozen thought) heavy whipping cream and 1 tsp swerve sweetener into it. (If you wish to add the vanilla essence, add that in now too)
• Begin whipping the cream with your hand mixer, starting on slow and bringing the speed to medium once the cream thickens slightly.
• Whip the cream until soft peaks begin to form. This should take around 4-6 minutes. 
• You can either serve this as is or transfer into a sealed container and store in your fridge for up to 3 days.

Steps:

• Use a double boiler or place a bowl over a pot of simmering water.
• Whisk the yolks and confectioner’s sweetener together in the bowl and continue to stir until it thickens, about 5-8 minutes.
• Stir constantly then test thickness by scraping a wooden spoon along the bottom of the bowl. If you can clearly see the bottom when you scrape, it should be done. Remove from heat and set aside.
• Pour the heavy cream, Allulose, salt and vanilla extract in a stand mixer with the whisk attachment. Blend until stiff peaks form. Taste and adjust sweetener if needed.
• Stir a spoonful into the egg mixture to temper the eggs. Continue to spoon about 3 more times. Place the mixer on low speed and pour in the egg mixture to combine them together.
• Pour this into your loaf pan and freeze for 4-5 hours.