Serves 1
approx ecc 6.5 carbs per serving*

5 fl oz (1/4 pint) /150 ml /0.6 of a cup double cream (heavy cream)
2 oz /50g /half a cup ground almonds
2 eggs
2 fl oz /50 ml /quarter of a cup of cold water
DaVinci SF Syrup or Splenda to taste

Heat the cream and almonds together in a saucepan, until almost boiling, and then remove from the heat.

In a separate bowl, beat the eggs with the water, and then pour in the hot cream and almonds, beating all the time. When thoroughly mixed, pour the mixture back into the saucepan and keep stirring over a low heat until it thickens.

When it’s at the desired consistency, add Splenda or DaVinci sugar free syrup (Caramel is especially good) to taste and serve.




This is also exceptionally good if made the night before and then eaten cold, after being left in the fridge overnight. It could probably also be re-heated in a microwave, but I’ve yet to try that, as I really like it when it’s cold.


* I worked the carb count out from the amounts given on the pack of ground almonds and the carton of cream I used - which means that your carb counts might be slightly different.