Recipe type: Desserts
Cuisine: Ketogenic. Low Carb. Sugar Free. Grain Free. Gluten Free.
Prep time: 
Total time: 
Yield: 4
Simple, yet luxurious and refreshing. This British classic is a perfect keto or low-carb choice for those who love spoon desserts. Best served very chilled.
  • 280g (280ml) whipping cream
  • 40g icing 'sugar' (U.S. alternative HERE) (or Make your Own)
  • 50ml Prosecco (preferably brut, extra dry or dry, and still)
  • 1 small unwaxed lemon ( juice and zest)
  1. place a Pyrex mixing bowl or similar in the freezer for 10 minutes.
  2. meanwhile, cut a few thin strands of lemon zest and grate the rest, being careful not to cut into the bitter white pith. squeeze the juice and set aside.
  3. add cream to the chilled bowl and whip until it begins to thicken, add ½ icing 'sugar', whip again, then repeat, until soft peaks form.
  4. detach the baloon whisk and use it to manually incorporate Prosecco, lemon juice and grated zest.
  5. spoon or pipe into 4 serving glasses or cups and decorate with the zest strands.
  6. keep very chilled if not serving immediately.
Double (heavy) cream will work too, but the syllabub will be denser.

Any extra dry or dry white wine will do instead of Prosecco.

Best consumed immediately.

It will keep for 2 days, but the wine and lemon juice will separate and collect at the bottom of the glass - which traditionalists prefer. Plus the erythritol will re-crystallize, so you'll feel some granularity on the tongue.

The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
Serving: 1 Calories: 270 Fat: 27g Net Carbs: 3g Protein: 1.5g
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