Read the Spanish Cream recipe below.



This unusual, airy, sugar-free dessert is much lighter than a mousse, yet still rich and complex in flavor. The best part? One serving contains less than 2 grams of net carbs! It’s so gentle and soothing that it’s perfect for winding down before bed. Plus, the gelatin is rich in glycine, an amino acid that may help improve sleep quality by acting on NMDA receptors in the brain.

Spanish Cream:

HANDS-ON TIME: 30 minutes 
OVERALL TIME: 4 to 5 hours 


3 large eggs
11/4 cups (300 ml) unsweetened almond milk, divided
1 tablespoon (11 g/0.4 oz) gelatin powder
11/4 cups (300 ml) goat’s cream, heavy whipping cream, or coconut cream
1 teaspoon vanilla powder or
1 tablespoon (15 ml) unsweetened vanilla extract
1 teaspoon cinnamon, plus more for dusting
1/2 ounce (14 g) grated 100% chocolate, for topping
Optional: low-carb sweetener, to taste


1. Separate the egg whites from the egg yolks. Place 1/2 cup (120 ml) of the almond milk in a small bowl, then add the gelatin and let it bloom.

2. Place the yolks, cream, and the remaining 3/4 cup (180 ml) almond milk in a heatproof bowl placed over a small saucepan filled with 1 cup (240 ml) of water, placed over medium heat, ensuring that the bottom of the bowl doesn’t touch the water. Whisk while heating until the mixture is smooth and thickened.

3. Stir in the vanilla, cinnamon, and the bloomed gelatin. Cover with plastic wrap pressed to the surface, and chill for 30 minutes. At this point the mixture will look runny. Don’t panic! This is absolutely normal. It will firm up.

4. In a bowl with a hand mixer, or in a stand mixer, whisk the egg whites until stiff, then fold them through the cooled custard. Divide among six serving glasses and chill until fully set, 3 to 4 hours. Sprinkle with the grated chocolate and, optionally, add the sweetener and a dusting of cinnamon. Store covered in the refrigerator for up to 5 days.

© 2021 Quarto Publishing Group USA Inc. Text © 2021 Martina Slajerova Photography © 2021 Martina Slajerova

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