Servings: 4 servings
Calories: 179kcal
Ingredients
- 2 medium ripe avocados (about 2 cups flesh)
- 2 tablespoons fresh lime juice
- 3 tablespoons allulose
- 1/4 cup heavy cream
- 1/4 cup unsweetened almond milk cold
- Grated lime zest for garnish
Instructions
- Scoop the avocado flesh into a blender or food processor.
- Add the lime juice, allulose, cream and almond milk.
- Blend until completely smooth and fluffy, scraping down the sides once or twice. Taste and add a little more allulose or lime if you like.
- Spoon into small bowls or glasses and chill for 30 minutes. Top with grated lime zest just before serving.
Notes
Use avocados that are ripe but still bright green inside, with no brown spots. The lime juice keeps the cream green, but it is best eaten within a few hours.
Chef's Tip: Press plastic wrap directly onto the surface of the cream before chilling. It stops the avocado from darkening.
Keto Swap: Brazilian avocado cream is usually sweetened with plenty of sugar and sometimes condensed milk. Allulose and a splash of cream keep it sweet and rich with very few net carbs.
Success Tip: Kids who would never eat guacamole often love this. Serve it in small cups with a spoon and a fresh lime slice.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 179kcal | Protein: 2g | Fat: 17g | Fiber: 5.1g
Tried this recipe?Let us know how it was!