So some friends came down to stay for awhile, and I thought I’d like to try whipping up a dessert that’s a little healthier than what we normally get. So naturally I went on the hunt for a sweet, but low-carb recipe that could tantalise their tastebuds, and I discovered Maple Buttercreams on a great low-car recipe website (although beware of what sweeteners and things they use). Strangely enough they contain exactly what the title suggests they do, maple syrup, butter and cream. However, because this recipe is low carb you use sugar free maple syrup (I also use one that’s both sugar-free and gluten-free), instead of the regular kind. I also decided to leave out the artificial sweetener they recommend because it seemed overkill to have both that and a sweet syrup in the mix.
Adapted from Low Carb Luxury’s
Makes: 16, Prep: 5-10 mins, Rest: approx 30 mins + 20 mins refrigeration
- 1 stick of unsalted butter (250g)
- 1 cup of thickened cream
- 1/2 cup sugar free maple syrup
- 1 packet of unflavoured gelatin
- Chop the butter and put it in a saucepan over medium heat until completely melted, then stir in the cream and syrup and whisk continuously.
- When the mixture starts to boil up you repeat a process of letting it boil up then removing it, then putting it back on the heat until it boils up again for about five minutes.
- Remove the saucepan from the heat for one minute and then whisk the gelatin through.
- Return the saucepan to the heat for the boil and remove procedure one more time then allow the mix to cool almost to room temperature.
- Spoon mixture into patty-pans and refrigerate.