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This low-carb cream breast plate is also creamy and really sweet, you have to love that. So don't make the snacks too big.



What do you need:

100 grGreensweet icing

150 gr ground Greensweet E rythritol

100 mlwhipped cream

25 grbutter


  • cocoa powderto taste
  • espressoto taste
  • choppednuts

This is how you make it:

  1. Prepare enough silicone bonbon molds.
  2. In a heavy bottomed pan, heat the cream with icing and erythritol. Slowly bring it to the boil while stirring with a wooden spoon. *Split the amount and add cocoa and/or espresso to the mass.
  3. Let the mixture simmer for about 8 minutes. The mass should bubble, but not terribly wild, then it will burn. Keep stirring gently. Do you have a thermometer? Then heat the mass to 115 degrees.
  4. Remove the pan from the heat and stir in the butter - and optionally the chopped nuts. Keep stirring until you get a scratching sound/feeling then the 'sugar' starts to caramelize again.
  5. Fill the molds for ¾. Do not make them too thick, that is a very heavy bite and does not clot as well.
  6. Let it cure for at least an hour at room temperature. (not in the fridge)
  7. Carefully remove the cream breast plate from the moulds. Taste and enjoy! Hopefully Santa will come by and Piet will have a bag full of nice gifts with him!


Source/photo: carbohydratearmrecept.nl