Easy Banana Cinnamon Whipped Cream Dessert (Low-Carb & Delicious!)
Servings: 2 servings
Banana, cinnamon and whipped cream work hand in hand together and this recipe is proof of it … and ready to impress anyone. Enjoy without guilt!
- 250 g sour cream (unpasteurized, full-fat)
- 2-3 tsp coconut sugar
- 1 tsp cinnamon powder
- 1/2 banana (slices)
In a cold bowl, add full-fat sour cream, cinnamon powder and coconut sugar.
Using a hand whisk or a hand mixer, beat the cream until medium to stiff peaks form. Do not overbeat or you’ll ruin the texture of your cream.
In a mug or clear jar (as I used), add banana slices at the bottom.
Continue by adding enough whipped cream to fill up the rest of your container.
Decorate with a pinch of cinnamon powder on top.
DONE! Enjoy fresh or store in the fridge for next day.
If you don’t have access to unpasteurized sour cream, you can also use lightly pasteurized sour cream (just know that raw cream has more nutrients overall).
Use a cold bowl and a cold whisk - place them in the freezer for 20-30 seconds prior to using.
You should use sour cream that comes from the fridge, only this way you’ll be able to beat the perfect whipped cream.