Low Carb Blackberry Fluff

After creating my Low Carb Minty Fluff, I decided to try other flavors.  This blackberry version is delicious, too!

Low Carb Blackberry Fluff

1/2 cup heavy whipping cream
1/8 cup Monin O’Free Sugar Free Blackberry Syrup
1 tablespoon powdered erythritol
1/4 teaspoon ground cinnamon

Combine ingredients in a medium bowl.  Whip with an electric mixer or egg beaters until stiff, but not dry.  Eat right away or store in the frig for a couple of hours at most.  It starts “defluffing” after awhile.

The entire recipe contains about 4 net carbs.  It is very rich, so you may want to divide it into 2 or more servings.

You can freeze this like I did my Frozen Mocha Fluff or eat it like a pudding.

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