1 piece (medium) of Lotus dessert (90 g) has 306 calories. That works out to 340 calories per 100 g. It contains 36.9 g of carbs, 3.8 g of protein, 15.3 g of fat and 1.1 g of fiber. Its 0.1 mg of B2 covers 8% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.

What is Lotus dessert?

Lotus dessert is a layered sweet, often served in a glass, made with crushed caramelised Lotus biscuits and a creamy mixture of milk and cream. The biscuits draw on Belgium’s tradition of caramelised speculoos-style baking; the dessert itself has many home and café variations.

Its flavour is buttery and caramel-like, sometimes gently spiced, while the smooth cream contrasts with the biscuit crumbs. It is usually chilled and served as an individual pudding or after a meal, and works well alongside coffee or tea. It is mainly a source of carbohydrates and fat, with relatively little fibre. For a lighter serving, use a smaller glass or reduce the thick crumb topping.

Lotus dessert Nutrition Facts

Selected: 100 g

340

KCAL / 100G

Carbs

41g

· 15% DV

Protein

4.2g

· 8% DV

Fat

17g

· 22% DV

Fiber

1.2g

· 4% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 49% · Protein 5% · Fat 46%

Lotus dessert Vitamins & Minerals

Vitamins

0.11mg · 8% DV

B12

0.18µg · 8% DV

Biotin

2.1µg · 7% DV

0.07mg · 6% DV

Minerals

Phosphorus

62mg · 9% DV

Sodium

180mg · 8% DV

Calcium

65mg · 7% DV

Iron

1mg · 6% DV

How Nutritious Is Lotus dessert?

Nutrient density

Low

22/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

18/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Lotus dessert Glycemic Index

GLYCEMIC INDEX

High

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Lotus dessert

To burn the 340 calories in 100 g:

🚶

84min

Walking (5 km/h)

🏃

35min

Running (8 km/h)

🚴

46min

Cycling

🏊

40min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Lotus dessert Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Lotus dessert Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Lotus dessert Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

— Not suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Lotus dessert Fat Profile

SATURATED

7.6g

MONOUNSATURATED

5.2g

POLYUNSATURATED

2.1g

⚖️

Omega 6:3 ratio 30:1

Above the ideal 4:1 (30:1).

Compare Lotus dessert

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Foods Similar to Lotus dessert

🍬

Rose Turkish delight

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🍯

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320 kcal

🍫

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540 kcal

🍮

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320 kcal

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210 kcal

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Frequently Asked Questions About Lotus dessert

How do you make Lotus dessert?

Lotus dessert is made by layering crushed Lotus Biscoff biscuits with a smooth milk-based cream. Prepare and cool the cream, spoon it into cups between biscuit layers, then chill the portions so they set before serving.

What is Lotus dessert made of?

Lotus dessert typically contains Lotus Biscoff biscuits, milk, cream, and a custard or pudding layer. Some versions add Biscoff spread or cream cheese, so the exact richness and texture depend on the recipe.

Can you make Lotus dessert without baking?

Yes, Lotus dessert is usually a no-bake treat. Assemble crushed biscuits with ready-made pudding or whipped cream; if you make custard from scratch, cook it on the stovetop first and let it cool completely before layering.

Which biscuits are used in Lotus dessert?

Lotus dessert uses Lotus Biscoff biscuits, the caramelized, spiced biscuits that give it its signature flavor. Crush them for the layers and keep a few whole or in larger pieces for the topping; plain tea biscuits will taste different.

How do you keep the cream in Lotus dessert from going runny?

Cool the custard completely before folding in cream or cream cheese for Lotus dessert. Adding dairy while the custard is warm can loosen the mixture; chill the assembled dessert before serving so the layers hold their shape.

Why does Lotus dessert become watery?

Lotus dessert can turn watery if warm custard is layered with the biscuits or if the cups are left uncovered in the refrigerator. Cool the cream first, follow the recipe’s milk amount, and store finished portions covered.

How long does Lotus dessert last in the fridge?

Lotus dessert keeps for about 2–3 days in a covered container in the refrigerator. Because it contains dairy, return leftovers to the fridge promptly after serving rather than leaving them at room temperature.

Can you freeze Lotus dessert?

Yes, Lotus dessert can be frozen, but the cream may separate slightly and the biscuit layers can soften as it thaws. Freeze individual portions in airtight containers and thaw them slowly in the refrigerator for the best texture.

Can you make Lotus dessert without Biscoff spread?

Yes, Lotus dessert does not require Biscoff spread; crushed Lotus biscuits provide its characteristic flavor on their own. Use the spread only if you want a richer, more intense caramel taste, and avoid adding it to already-sweet cream.

What goes well with Lotus dessert?

Lotus dessert pairs well with black coffee or unsweetened tea, which balance its sweet caramel flavor. Fresh berries can also add a tart contrast; serving it with another rich or syrupy dessert may make the whole course feel overly sweet.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026