The Hungry Elephant

Calling all Potterheads! It doesn’t matter which house you’re in.. you will LOVE this super easy ‘Butterbeer’ recipe! The best part – it’s low carb, keto AND sugar free!!

Now the original butterbeer recipe calls for butterscotch syrup. I decided to use SF flavouring instead because it’s fairly hard to find butterscotch syrup that is sugarfree (since the flavour is made up of brown sugar)..

What you will need:

  • 1 cup cream
  • 2 tbsp sugar substitute
  • 1 1/2 tsp butterscotch flavouring
  • 1 can Cream Soda (sugar free – I used Zevia)
  • 2 cups ice

In a bowl, combine your cream, sugar sub and butterscotch. Using a hand or stand mixer, whip the cream until you get stiff peaks.

In a blender, dump in one cup of ice, the can of cream soda and about 3/4’s of your stiff peaked cream. (leave enough to top 2 drinks)

BLEND! I added in another cup of ice, but you don’t have too. If you do, you will get more if a slushy consistency. If not, then it will be more creamy/milky consistency.

Pour and top with the rest of your cream!

Enjoy, Potterheads! This serves 2!

Nutritional Information (per cup)

  • CALS: 411
  • FAT: 44
  • CARBS: 3.3
  • FIBRE: 0
  • PROTEIN: 2.4

 


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