Lo-Carb Kahlua Coffee Dessert Sauce (LC)
Recipe: Lo-Carb Kahlua Coffee Dessert Sauce (LC)
I don't have a plan for what you'll serve this on. If you're on a lo-carb induction, it's difficult to find something that will qualify. You could dip lo-carb cookies in it or a low carb bar. If you're on maintenance or just watching your carb intake, you can find some more options.
This is basically a wonderfully decadent mocha "soupy sauce." In fine restaurants you'll see a pool of creme anglaise underneath desserts. This is like that. You can serve it under a piece of angel food cake. You can serve it on top of lo-carb ice cream. You can have a tee-e-e-e-ny slice of something decadent but then not feel guilty about the sauce you're slurping up off of the plate. Get it? There are a million options if you just go easy. Keep in mind, too, that Kahlua has sugar in it. You can cut the Kahlua amount down or, if you don't want the carbs or if you don't cook with liqueur at all, you can use coffee flavoring and leave out the Kahlua entirely.
1 cup heavy cream
2 Tbl Kahlua
1 tsp vanilla
1 egg yolk
1/3 cup Splenda sweetener
1/2 cup strong coffee brewed. (It can be regular coffee, decaf or even instant.)
Heat one cup of heavy cream and the Kahlua in a small sauce pan until gently boiling. Don't let it get too hot or it will boil over. (Messy.) Take off the burner and let it sit for 10 minutes.
In a separate bowl, mix the egg yolk and the Splenda. Whip by hand to mix it well. Slowly pour the warm cream mixture into the egg mix. Do this slowly and stir constantly or you'll have scrambled eggs.
Put the mixture back into the sauce pan and heat on medium so it slowly bubbles and reduces for 10 minutes. You'll want to use a wooden spoon and check toward the end to see if it is leaving a thick film on the back of the spoon. If it is, you're ready to add the coffee. When the coffee is in, simmer another five minutes to thicken it a bit more.
Cover and chill until ready to use.
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