First we start with cooking so raspberry jam, you’ll need a pan, add the raspberries add water and a bit of sweetener cook it on lower heat.
Next we toast the nuts, I use here peanuts, para nuts, hazelnuts, coconut flakes
– Bake it on 180°C for 10 min
– next I’ll make the chocolate cream
– heat up some dark chocolate and add your yoghurt
– add chia seeds to your marmalade this is a perfect gelatin
– make the white lemon cream add Philadelphia add lemon juice and sweetener
– fill up some glasses with the yam
– next we gonna pipe the cream
– top your toasted nuts
– have fun decorating! enjoy this great lovely recipe
Hey hey hey!
I’m Christine from the Low Carb Planner and I create weekly Keto Recipes on YouTube. I am half Filipina half German and I am a keto sweet tooth. ;) I got here a ton of Recipes form me and other great Bloggers. So make sure to follow me that you’ll never miss an update.
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