Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 100 ml whipped cream
- 100 ml water
- 70 g almonds, round
- 15 g desiccated coconut
- 0.5 teaspoon ½ baking cocoa
- 1 teaspoon erythritol (sugar substitute)
For the sauce:
- 50 g berries, frozen
- 1 tablespoon almond butter
- 1 teaspoon erythritol (sugar substitute)
Print Recipe
Pin Recipe Instructions
- Slowly bring the cream with the water to the boil.
- In another saucepan, bring the berries to the boil with a little water.
- Then stir the almonds and desiccated coconut into the boiling cream. Keep stirring everything until you get a pulp. Turn off the stove and add cocoa and erythritol to the pulp.
- Add almond butter and erythritol to the simmering berry sauce to make it creamy. Mix the sauce well.
- Enjoy the sauce on the porridge and sprinkle with coconut flakes or almond slivers if you like.
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