Bavarian cream is the classic French dessert that sits between a pudding and a mousse: a silky vanilla custard set with a little gelatin and lightened with whipped cream. This sugar-free Bavarian cream is smooth, airy and softly spoonable, and it is served right in pretty glass coupes.
The custard is almond milk and egg yolks sweetened with allulose and flavored with alcohol-free vanilla. Each of the 6 servings has about 97 calories and just 1g net carbs.
It is all about temperature. The custard is cooked gently, cooled until it just starts to thicken, and only then folded with whipped cream.
Watch How to Make Sugar-Free Bavarian Cream
Why You’ll Love This Sugar-Free Bavarian Cream
- Silky and airy. A real custard folded with whipped cream.
- 1g net carbs. Each serving has about 97 calories.
- Elegant and easy. Six coupes, no oven, no mold to unmold.
- Just a few ingredients. Almond milk, cream, yolks, allulose, gelatin and vanilla.
Ingredient Notes
Almond milk and cream. One cup of Silk Unsweet Original Almondmilk makes the custard, and ½ cup of cold Land O Lakes heavy whipping cream is whipped and folded in at the end.
Egg yolks. Two large egg yolks thicken the custard and give this sugar-free Bavarian cream its pale golden color.
Gelatin. One and a half teaspoons of unflavored gelatin, bloomed in 2 tablespoons of cold water, sets the cream softly so it holds a spoon swirl.
Vanilla. A teaspoon of unsweetened alcohol-free vanilla flavoring gives the classic flavor.
Allulose. A quarter cup plus a tablespoon of granulated allulose sweetens the custard. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like eggs, cream and almond milk yourself, you can look them up on USDA FoodData Central.
How to Make Sugar-Free Bavarian Cream
You need six 4-fl oz dessert coupes, a saucepan, a fine sieve, a whisk, a thermometer, a mixer and bowls. Prep takes about 25 minutes, the custard cooks for about 10 minutes, and the cream chills for at least 4 hours.
Cook the custard
Step 1. Sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
Step 2. Whisk the egg yolks with the allulose until smooth and slightly pale.
Step 3. Warm the almond milk until steaming, not boiling.
Step 4. Slowly whisk half the warm milk into the yolks, then return everything to the saucepan.
Step 5. Cook over low heat, stirring, until the custard reaches 170 to 175°F (77 to 79°C) and coats a spoon.
Set and cool
Step 6. Remove from the heat and strain through a fine sieve.
Step 7. Warm the bloomed gelatin gently until dissolved. Do not boil.
Step 8. Mix 2 tablespoons of warm custard into the gelatin, then stir it into the remaining custard.
Step 9. Add the vanilla. Cool, stirring occasionally, until cool to the touch and slightly thickened.
Fold and chill
Step 10. Whip the cold heavy cream to soft peaks.
Step 11. Fold one-third into the custard, then gently fold in the remaining cream.
Step 12. Divide evenly among the six coupes and create gentle spoon swirls.
Step 13. Cover and refrigerate the sugar-free Bavarian cream for at least 4 hours, until softly set.
Success Tips for Sugar-Free Bavarian Cream
Never fold cream into warm custard. Warm custard melts the whipped cream and the dessert turns runny. Wait until it is cool to the touch.
Do not boil the custard. Cook it over low heat to 170 to 175°F. A thermometer makes this easy.
Dissolve the gelatin fully. Warm it gently and temper it with a little custard so there are no lumps.
Do not overwhip. Soft peaks keep the cream smooth, airy and softly spoonable.
Serving Ideas
Serve the coupes chilled as an elegant dinner party dessert. A few fresh berries on the side add color without changing the recipe.
More Creamy Sugar-Free Desserts
For another custard, try my sugar-free crème caramel flan. If you love mousse in glasses, the sugar-free tiramisu mousse cups are a favorite.
And for pumpkin season, make the sugar-free cottage cheese pumpkin mousse.
Storage
Refrigerate the sugar-free Bavarian cream covered for up to 3 days.
Sugar-Free Bavarian Cream FAQ
What is Bavarian cream?
It is a classic dessert made from a vanilla custard set with gelatin and lightened with whipped cream, softer than panna cotta and richer than mousse.
Why did my cream turn runny?
Usually the custard was still warm when the cream went in. Let it cool until it is cool to the touch and slightly thickened.
How do I know the custard is cooked?
It should reach 170 to 175°F (77 to 79°C) and coat the back of a spoon.
How many servings does this sugar-free Bavarian cream make?
The recipe fills six 4-fl oz coupes.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Silky, airy and gently sweet, this sugar-free Bavarian cream is the kind of classic dessert that never goes out of style.
Sugar-Free Bavarian Cream
Ingredients
Equipment
Method
- Sprinkle gelatin over cold water. Bloom 5 minutes.
- Whisk egg yolks with allulose until smooth and slightly pale.
- Warm almond milk until steaming, not boiling.
- Slowly whisk half the warm milk into yolks, then return everything to saucepan.
- Cook over low heat, stirring, until custard reaches 170–175°F and coats a spoon.
- Remove from heat and strain through a fine sieve.
- Warm bloomed gelatin gently until dissolved. Do not boil.
- Mix 2 tbsp warm custard into gelatin, then stir into remaining custard.
- Add vanilla. Cool, stirring occasionally, until cool to touch and slightly thickened.
- Whip cold heavy cream to soft peaks.
- Fold one-third into custard, then gently fold in remaining cream.
- Divide evenly among six coupes and create gentle spoon swirls.
- Cover and refrigerate at least 4 hours until softly set.
Video
Notes
- Never fold cream into warm custard.
- Dissolve gelatin fully and avoid overwhipping.
- Finished cream should be smooth, airy and softly spoonable.
- Refrigerate covered up to 3 days.