Cream from Heaven

Natas do Ceu

No worries, the rest of this text is in English. “Natas do Ceu” is Portuguese for Cream from Heaven. It is one of the country’s most traditional desserts. Last summer, I spent two weeks backpacking in Portugal, which gave me an excellent opportunity to learn a thing or two about the local cuisine. I must say, I love their approach to desserts. Naturally, they are full of sugar but also full of eggs! And we do adore eggs, don’t we?

Keto Cream From Heaven Recipe by My Sweet Keto2

For those of you, who might have found this site by accident, what follows is a recipe for sugar-free, low-carb, high-fat version of Cream from Heaven. Do stick around and enjoy this sugarless, albeit sweet and creamy Portuguese dessert.

Heaven, I’m in heaven …

You might be thinking the same thing I would be thinking: “If she (the author of this blog) goes by the ketogenic way of eating, how can she be a fan of Portuguese desserts, having run into them just recently? Well, to tell the truth, I took a break from any form of LCHF lifestyle on the trip. It was an absorbing experience (in good and bad), and I’m still planning on writing a blog post about the consequences.

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Anyhow, for now, let’s just take a look at the sunny side: Cream from heaven can taste heavenly. It is full of eggs, which is keto heaven. On the other hand, it is also full (very full) of sugar, which acts like a drug in your brain, and takes you to heaven immediately. What follows, really doesn’t matter during the moments of stuffing your mouth with the sweet, creamy mousse.

The original version calls for crushed cookies like Maria cookies. Here, we use our own keto cookies that can sit in the cream for days, get all soaked, and still remain crunchy. Ha ha! The secret lies in ground macadamia. Feel free to use any other type of nuts. Feel even more free to make a double batch of the cookie crumble, and keep half of the (uncrushed) cookies for … occasional munching on cookies!

Whatsoever, here is an LCHF version of the recipe for you, LCHF people. It is not the quickest procedure but going to heaven does take a little bit of effort. Or so they say.

Print Recipe
Cream from Heaven
One serving comes out to be approximately 402 Calories,

Fat: 37.4 g (of which Saturated: 22.5 g, MUFA's: 12.8 g),
Total Carbs: 7.1 g,
Fiber: 2.2 g,
Net Carbs: 4.9 g,
Protein: 8.3 g

Cream from Heaven
Votes: 11
Rating: 4.55
You:
Rate this recipe!
Course dessert
Cuisine Portuguese
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 4,5 hours
Servings
glasses
Ingredients
Course dessert
Cuisine Portuguese
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 4,5 hours
Servings
glasses
Ingredients
Cream from Heaven
Votes: 11
Rating: 4.55
You:
Rate this recipe!
Instructions
Egg cream
  1. In a medium bowl, beat egg yolks until frothy. In a saucepan over medium-high heat, mix heavy cream, erythritol, lemon rind and cinnamon stick.

    Note: I couldn't get an organic lemon on this occasion, so I mixed in some pre-bought organic lemon zest.

    Using a small sharp knife, split the vanilla bean lengthways, then scrape the seeds from inside the bean. Add the seeds and bean to the pan.
    Cream from Heaven
  2. Bring this mixture close to a boil, then slowly add it to the egg yolks, whisking the eggs constantly. Return the cream/egg mixture to the saucepan and reduce the heat to medium. Stir constantly until the egg/milk mixture thickens.
    Cream from Heaven
  3. Pass egg cream through a fine sieve into a bowl. Stir in butter until incorporated and let it cool.
Mousse
  1. Using an electric mixer, beat the egg whites in a large, clean bowl until they form stiff peaks. Slowly add 2 tbsp. powdered erythritol and continue to beat until the mixture (now meringue) is very thick and glossy.
    Cream from Heaven
  2. In another large bowl, using an electric mixer beat the heavy whipping cream and vanilla. Gradually add 3 tbsp. of powdered erythritol and whip until you get very stiff peaks. Be careful not to whip the cream over or it will become butter.
  3. Fold the meringue into the whipped cream, a little at a time and slowly so as to not deflate the mousse mixture. Chill this mousse until you’re ready to assemble.
    Cream from Heaven
Assembly
  1. Prepare 8 individual serving glasses or one large serving bowl.

    Add a layer of the crushed cookies, followed by a layer of mousse. Repeat with another layer of cookies and mousse. Smooth the top layer of mousse with the back of a spoon. Top the mousse with the egg cream.
    Cream from Heaven
  2. Chill for at least 4-5 hours before serving. Overnight chilling in the fridge works best. Keep the Heavenly cream in there for a couple of days if needed. Enjoy! 🙂
    Cream from Heaven


Nutritional and medical disclaimer
Please note that I am not a nutritional or medical professional. I do not give out any medical advice. I only share my own experience on this blog and encourage you to consult with your doctor before starting any diet or exercise program. The nutritional information provided for my recipes are estimates. Please calculate nutritional information on your own before relying on them. None of the recipes I post are meant to be used by any specific clinical population. The ingredients in my recipes do not affect my glucose levels or cause any allergic reactions to me. You should use my recipes and shared experience at your discretion. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained on this website.

4 Comments

  1. I will certainly give this heavenly recipe a try – right after Christmas!
    Cheers!

  2. Food porn! That does indeed look heavenly, albeit kinda time consuming. A good rainy Sunday project this fall. Thanks.

    • My Sweet Keto

      Hi, Michael. Yeah, I know, can be time-consuming. A lot of great desserts are. When traveling the world, I tend to think of keto versions for local delicacies and then carry them out when I get home. Even if it seems like nobody else would ever be willing to give it a try. 😉

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