Low Carb Dessert

Low Carb Dessert - Cheesecake Video Recipe

2012-01-02T13:31:00.000-08:00

I am re posting the Cheesecake Low Carb Dessert video recipe since the other version is no longer playing for whatever reason. This video shows you how you can add your favorite low carb snacks to a basic low carb cheesecake batter for a custom low carb dessert!

Lemon Zest Ricotta Creme Low Carb Dessert

2011-02-27T14:11:00.000-08:00

Between running my own business and having a new puppy, I have not had a lot of time to be creative and make up my own low carb dessert recipes so I have been dusting off a couple low carb books and revisting some old favorites. This low carb dessert is favorite of my mom and when we have family dinners at her house, she sometimes makes this for her and I to eat instead of whatever everyone else is having. Straight out of "The South Beach Diet" recipes:

Lemon Zest Ricotta Creme

1/2 cup part-skim ricotta cheese
1/4 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1 package sugar substitute

Mix together the ricotta, lemon zest, vanilla extract and sugar substitute in a dessert bowl. Served chilled.

Serves one, 7g carbohydrates

Low Carb Dessert - Low Carb Cheesecake Video Recipe

2010-09-19T17:44:00.000-07:00

Low carb cheesecake is still my favorite low carb dessert!

Low Carb Dessert - Peanut Butter Cookies

2010-03-18T04:06:00.000-07:00

Yes, low carb cookies made with no flour and using Splenda, very yummy!

Low Carb Peanut Butter Cookies

· 1 cup no sugar added peanut butter, creamy or crunchy
· 1 1/3 cups baking sugar replacement (I use Splenda)
· 1 egg
· 1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees F. Grease a large baking sheet.

In a mixing bowl, combine the low carb peanut butter, 1 cup of the Splenda, the egg and vanilla and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork dipped in Splenda, press a crisscross design on each cookie. (At this point I added sugar free chocolate that I cut into small chunks to a couple of the cookies as seen in the picture.)

Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining Splenda. Cool slightly before removing from pan.

Tip: This batter can be sticky, use a little non stick spray on the spoon and your fingers.

Low Carb Dessert - Low Carb Peanut Butter Cheesecake with Chocolate Ganache

2010-01-21T00:42:00.000-08:00

This is my new favorite low carb cheesecake flavor, peanut butter! It was the first time I tried it and it was awesome!

Low Carb Peanut Butter Cheesecake with Chocolate Ganache

4- 8oz packages of cream cheese
4 large eggs at room temperature
3/4 cup Splenda
1 teaspoon of sugar free vanilla extract
1 cup Peter Pan whipped peanut butter with 1/3 less sugar

Take the cream cheese and eggs out of the refrigerator about 45 minutes before you begin mixing to soften the cream cheese and take the chill off the eggs.

When you are ready to begin, start by cracking the eggs into a small bowl making sure not to use the rim of the bowl to crack the eggs to avoid getting shells in the bowl. Set bowl with eggs aside.

Add cream cheese to mixer and mix on high until cream cheese is smooth. Continue mixing and add the Splenda. Once the Splenda is incorporated into the cream cheese, stop the mixer and use a rubber spatula to scrape down the sides of the mixer bowl to insure even mixing. With the mixer back on high add the vanilla and peanut butter. Now add the eggs one at a time letting mixer work in the one egg before adding the next. Again, stop the mixer and use a rubber spatula to scrape down the sides of the mixing bowl. Now you are ready to pour the mix into the greased spring form pan (I used a 8" inch springform pan for this cheesecake).

Bake on a preheated 350 degree oven for 45-50 minutes or until low carb cheesecake is set in the middle. Cool for an hour, add low carb chocolate ganache (recipe follows) and than chill for at least six hours, this low carb dessert is best served the next day.

Low Carb Chocolate Ganache

¼ cup heavy whipping cream
3 mini Hershey’s sugar free chocolates, chopped
2 tablespoons Hershey’s chocolate powder (no sugar added)

Heat heavy whipping cream over low heat and add chopped low carb chocolate. Stir continuously until chocolate is incorporated and looks like hot chocolate. Remove from heat and add chocolate powder (you may want to sift it as you add it to avoid lumps) stir and put back on low heat and continue to stir until all chocolate is thoroughly mixed. Remove from heat, pour over cooled cheesecake and chill.

Low Carb Whip Cream

1 cup heavy whipping cream
½ Splenda
1 teaspoon sugar free vanilla
3 tablespoons Hershey’s chocolate powder (no sugar added)

Put mixing bowl and your whisk blender attachment in freezer to get cold. Add all low carb ingredients together in chilled bowl (you may want to sift the chocolate powder as you add it to avoid lumps) and hand whisk till blended. Once blended, whip the mixture on high until it forms stiff peaks. Serve on top of Low Carb Peanut Butter Cheesecake with Chocolate Ganache!

Low Carb Dessert For The New Year!

2010-01-05T22:02:00.000-08:00

Like everyone else I know, I fell off the diet wagon during the holidays and have been being trying to get back on since. Well, here I am jumping back on the low carb diet wagon and I am taking you with me! I also convinced my girlfriend who is a baker, to try a low carb diet instead of other traditional diets, so hopefully we will come up with some new and exciting low carb dessert recipes!

Low Carb Dessert - Chocolate Coconut Macadamia Nut Cookies

2009-01-27T13:35:00.000-08:00

Low-carb chocolate coconut macadamias nut cookies that I found online, Very YUMMY!

· 5 Tablespoons coconut oil or butter
· ½ cup unsweetened cocoa powder
· ¼ cup cream
· 1 ½ teaspoon vanilla
· ½ teaspoon salt
· 1 cup sugar equivalent in sugar substitute (I like Splenda, but can use any)
· 4 eggs
· ½ cup coconut flour (I used Aloha Nu brand in analysis)
· ½ cup unsweetened coconut
· 36 almond or macadamia nut halves

Preparation:

Preheat oven to 350 F.

1) Melt butter in bowl or 1 quart measuring cup -- you can make the whole recipe in the same container that way.
2) Whisk in cocoa powder until blended. Whisk in cream, salt, vanilla, and low carb sweetener.
3) Taste. This is the point where you want to get the right amount of sweetener for your taste. I tried this recipe with two different cocoa powders -- Hershey and Ghirardelli. I found that I needed more sweetener for the darker Ghirardelli.
4) Whisk the eggs in and beat until they are well-blended. Add coconut flour and blend well, and finish with the dried coconut. Combine well and let sit for 5 minutes. The coconut will absorb most of the liquid.
5) Prepare cookie sheets, either by greasing well, covering with parchment paper, or a silicone baking mat.
6) Drop batter by rounded teaspoons (batter will be about 1½ inches across). Put half an almond or macadamia nut on the top of each, and push slightly to "anchor."
7) Bake for about 12 minutes, until cookies are set and just beginning to brown on bottom.
8) Let cool on pan for about 10 minutes. Remove. When fully cool, store in airtight container.

Makes three dozen cookies.

Nutritional Information (with macadamia nuts): Each cookie has a little over half a gram effective carbs plus 2 grams fiber, 2 grams protein, 5 grams fat, and 51 calories.

Low Carb Holiday Dessert - Pumpkin Cheesecake

2008-11-21T11:50:00.000-08:00

Low Carb Pumpkin Cheesecake Dessert For The Holidays:

3- 8oz packages of cream cheese
5 Large eggs at room temp.
1 and 1/2 cup Splenda
1 tablespoon of sugar free (alcohol free) vanilla extract
1-15oz. can pumpkin
2 ½ teaspoon cinnamon
1 1/8 teaspoon nutmeg
1 1/8 teaspoon ginger
½ teaspoon cloves
½ allspice

You want to take the cream cheese and eggs out of the refrigerator about 45 minutes before you begin mixing to soften the cream cheese and take the chill off the eggs.

When you are ready to begin, start by cracking the eggs into a small bowl making sure not to use the rim of the bowl to crack the eggs to avoid getting shells in the bowl. Set bowl with eggs aside.

Add cream cheese to mixer and mix on high until cream cheese is smooth. Continue mixing and add the Splenda. Once Splenda is incorporated into the cream cheese, stop the mixer and use a rubber spatula to scrape down the sides of the mixer bowl to insure even mixing. With the mixer back on high add the vanilla, pumpkin and spices. Now add the eggs one at a time letting mixer work in the one egg before adding the next. Again, stop the mixer and use a rubber spatula to scrape down the sides of the mixing bowl. Now you are ready to pour the mix into the greased spring form pan.

Bake on a preheated 350 degree oven for 50-90 minutes or until low carb cheesecake is set in the middle. Cool for an hour and than chill for at least six hours, best served the next day.

Low Carb Dessert - What Is Coconut Flour?

2008-09-04T08:23:00.000-07:00

What is coconut flour?

Coconut flour is finely ground, dried organic coconut meat has fewer digestible (net) carbs than any other flour. Coconut Flour is a low carb flour that can replace 15-25% in place of other flours in most standard recipes. Coconut Flour is gluten-free, hypoallergenic and contains the highest percentage of dietary fiber found in any flour at 61%.

Let Someone Else Make My Low Carb Dessert

2008-07-26T10:36:00.000-07:00

Okay in a effort to stay on track with my low carb diet I stopped in a store that sells low carb cheesecake slices, and I must say they were pretty good! It was the first time I bought low carb cheesecake already made but I needed a sweet low carb dessert fix and did not have time to cook.

Refreshing Summer Low Carb Dessert

2008-06-04T03:55:00.000-07:00

LOW CARB FROZEN MASCARPONE AND STRAWBERRY GRANITA

** SAW THIS RECIPE ON EVERYDAY ITALIAN BUT CHANGED IT TO LOW CARB **

1 cup water
1/2 cup Splenda, plus 1 tablespoon
1/2 cup chopped fresh mint leaves
2 cups chopped strawberries, plus 1 cup finely chopped
1/2 cup mascarpone cheese
3 tablespoons lemon juice
Pinch salt

Place the water, 1/2 Splenda, and mint in a small pan and bring to a simmer, stirring occasionally to help dissolve the Splenda. Let simmer over low heat to steep the mint. Then strain the mint from the simple syrup. Discard the mint. In a food processor combine 2 cups of strawberries with the remaining 1 tablespoon of Splenda. Run the machine to puree the strawberries. Add the mascarpone cheese, lemon juice, and salt. Run the machine until the mascarpone cheese is fully incorporated. Add the low carb mint simple syrup and run the machine to combine. Place the strawberry mixture in an 8 by 8-inch glass dish and place the dish in the freezer. The mixture will take about 4 hours to freeze.

To serve this low carb dessert, use a fork to scrape the Granita. Spoon the mixture into chilled bowls. Top with the finely chopped strawberries. Serve immediately.

Low Carb No Bake Cheesecake Dessert

2008-05-17T12:49:00.000-07:00

This low carb dessert is very low carb and I eat it a lot because it is fast and easy!

1 8oz package of cream cheese
1 Tablespoon unsweetened chocolate powder
3 Tablespoons Splenda

Put the cream cheese in a microwavable dish and heat on high for 15 seconds. Add chocolate and Splenda and mix until thoroughly blended. Now you can just stick the bowl in the fridge with some plastic wrap on top and wait until it firms and enjoy.

I will be posting some more variations of this low carb no bake cheesecake soon! I also use this as the base of a couple other low carb desserts that I will be posting soon also!

Low Carb Dessert Variations

2008-04-05T12:30:00.000-07:00

Low carb desserts are about variety, finding sugar free syrups, toppings and candies to give variations of flavors to your favorite low carb dessert. The low carb flavors in the photos above would be a great addition to a low carb cheesecake, puddings and custard or even just a on top of a scoop of sugar free or low carb ice cream.

Low Carb Dessert - Pot De Crème

2008-03-14T12:55:00.000-07:00

Pot de crème is the name for the individual lidded porcelain jars or pots that this custard is traditionally baked in. This low carb French custard is richer than American custard due to using egg yolks instead of American who use whole eggs.

Preheat oven to 325F

6 large egg yolks
1/3 to ½ Splenda
2 cups half and half
1teaspoon low carb vanilla

Whisk egg yolks and Splenda until just blended. Stirring, bring the half and half to a simmer in a small saucepan. Gradually whisk the hot milk into the egg yolk mixture. Strain through a fine-mess sieve into a bowl or large measure with a pouring lip. Skim off any foam with a spoon. Stir in vanilla.

Pour the mixture into six 4-ounce pot-de-crème cups or ramekins. Put the lids on the cups or seal each ramekin with a snug-fitting piece of aluminum foil to prevent a skin from forming. Bake in a water bath for 40 to 60 minutes or until set but still quivery in the center when the cups are shaken. Take the cups or ramekins out of the water bath and let cool for 30 minutes, then refrigerate for at least 2 hours before serving these low carb custards.

Tips for custards doneness: (low carb or otherwise!)

Most custard should be removed from the oven as soon as the center appears quivery, like firm gelatin when the cup is gently shaken. Completely firm custard is overcooked and will turn slightly grainy.

To be doubly sure that the custard is ready, tilt the cup up at a 45 degrees angle. The center should remain firmly in place without flowing.

Insert a knife two-thirds of the way from the side of the cup toward the center. The knife should come out clean or with just a tiny smudge of low carb custard adhering.

100 Low Carb Dessert Recipes

2008-03-03T12:23:00.000-08:00

Found this while surfing ... it looks like with more than 100 low carb recipes for scrumptious fudge, ice cream, cheesecake, flan, brownies, and other mouthwatering goodies, this low-carb cookbook will keep your sugar free sweet tooth in check for a while!

Low Carb Desserts Okay With ADA

2008-01-22T12:52:00.000-08:00

Break out the low carb desserts!

The American Diabetes Association revises it viewpoint on low carb diets in 2008 stating “low carbohydrate diets might seem to be a logical approach to lowering postprandial glucose”. This changes from last year when the ADA stated that low carb diets were not recommended in the management of diabetes.

Okay, low carb desserts = low sugar desserts ... why did it take sooo long to approve that?

View the ADA “Nutrition Recommendations and Interventions for Diabetes” HERE

Low Carb Chinese Dessert - Almond Cream

2008-01-13T01:32:00.000-08:00

Found this low carb chinese dessert and thought it sounded good!

Serving Size: 8
Preparation Time: 90 minutes

Ingredients:
1/2 cup splenda
1 stick agar*
1 cup water
1 3/4 cups half and half (50% water/cream)
1 tsp almond extract
1/4 tsp vanilla
11 oz mandarin oranges, canned

Directions:
Soak the agar-agar in the water in a pot for 30 minutes, then bring to a boil and stir to dissolve. Add the milk and splenda and simmer for 10 to 15 minutes, stirring often. Add the almond extract and vanilla. Pour into an 8 × 8" 200x200 pan and chill thoroughly in the refrigerator. Cut into triangles and serve with the Mandarin oranges.

*Agar-agar is a seaweed extract that can be found in featherweight rectangular sticks in Chinese markets. It functions like gelatin, albeit with somewhat more flavor interest.

Per Serving (excluding unknown items):
83 Calories; 6g Fat (65.6% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 23mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.

More delicious low carb Chinese recipes are available in Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking".

Low Carb Cheesecake Dessert Video

2008-01-07T04:44:00.000-08:00

Low carb cheesecake recipe with ideas for adding chocolate and other low carb sweets!

Low Carb Dessert Recipes For The New Year

2008-01-03T17:18:00.000-08:00

Low carb for the new year!

We all know what the new year means, back on your low carb diet! Low carb dessert is the key for keeping your sweet tooth in check, so I will be posting low carb dessert recipes more often trying to help us all!

Your Low Carb Dessert Can Help Metabolic Syndrome

2007-12-17T01:30:00.000-08:00

You can have your low carb dessert and eat it too!

A new study indicates that a low carb diet is better than a diet low in fat in reducing inflammation and blood saturated fat in metabolic syndrome, which is a condition afflicting one quarter to one third of adult men and women and is an established pre-cursor to diabetes, coronary heart disease, and other serious illnesses. A diet low in carbohydrates is more effective at reducing high triglycerides, saturated fatty acids in the blood and markers of inflammation.

Read the article here:
http://www.sciencedaily.com/releases/2007/12/071203091236.htm

Low Carb Cheesecake Variations

2007-09-26T12:23:00.000-07:00

Okay, I already posted my basic low carb cheesecake recipe and today I want to talk about some yummy low carb variations. One of the quickest and easiest ways to add flavor to your cheesecake without adding any sugar or carbs is to use sugar free flavored syrups. I have see over 20 different flavors of sugar free syrups, all which would go nice in a cheesecake. I also like to add sugar free chocolate flavor to my cheesecake in different ways, like chop a sugar free/low carb chocolate bar and mix the chucks in the low carb cheesecake batter by itself or in combination with a sugar free syrup (strawberry or carmel go good with chocolate) or after you have poured the low carb cheesecake batter into the springform pan, add sugar free chocolate syrup and swirl the chocolate to give it the marble look.

Low-Carb Dessert - Almond Chocolate and Cherry Hazelnut Biscotti

2007-08-15T23:13:00.000-07:00

Low Carb Cherry Hazelnut Biscotti

These traditional Italian cookies are baked twice for extra crispness-dip them into a cup of coffee for an afternoon treat. If you prefer, you may substitute macadamia nuts or pecans for hazelnuts.

1-1/2 cups toasted and skinned hazelnuts: 1/2 cup finely chopped, 1 cup coarsely chopped

1 cup Atkins Bake Mix

16 packets sugar substitute

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup sour cream

4 eggs, lightly beaten

1-1/2 sticks butter, at room temperature

1/3 cup dried cherries

Heat oven to 350*. Whisk together finely chopped hazelnuts, bake mix, sugar substitute, cinnamon and salt. In a medium bowl mix sour cream, and eggs.

In a large bowl, with an electric mixer on medium speed, beat butter 3 minutes until creamy. Alternately add bake mix mixture and sour cream mixture to butter. Stir in cherries and coarsely chopped hazelnuts.

Divide the dough in half. On ungreased baking sheets form each dough half into a log measuring 12" x 2 1/2" (moisten hands if necessary to keep dough from sticking).

Bake logs 25 minutes, until almost firm. Transfer sheets to wire rack to cool 10 minutes. Reduce oven temperature to 325°F.

Carefully cut logs crosswise, with a serrated knife, into 1/2" wide slices. Arrange slices on baking sheets. Bake 15 to 17 minutes until firm and crisp. Cool slices on baking sheets before storing.

Servings: 40

Prep time: 25 minutes

Bake/Cook time: 40 minutes

Low Carb Almond Chocolate Chip Biscotti

Serving Size: 50

5 eggs

1-1/2 cups Splenda

1 tbsp baking powder

1 tsp cinnamon

1 tsp vanilla

1 tsp almond extract

1-1/2 cups oil

6 cups almond meal flour

Chopped pecans 1-1/2 cups, optional

Slivered almonds 1 pkg, optional

Semisweet low carb chocolate chips 6 oz

Beat eggs, Splenda, baking powder till thick. Add cinnamon, vanilla, almond extract and mix well. Slowly pour in oil while beater is going.

Mix in almond flour till it is stiff dough. Mix in nuts and chocolate chips if you want them. Divide the dough into 4 pieces and make 4 long logs in a jelly roll pan.

Bake at 350°F-180°C for 40 minutes, take out of the oven and let cool for 10 minutes or so, then slice them as thin as you can and they do not fall apart. Lay them out face down on the pan and bake for 12 minutes more to get crispy.

For a slightly different texture, form the dough into 4 logs, slice it when raw, and then bake the cookies for 40 minutes at 350°F-180°C.

Per Serving: 133 Calories

6 carbs

Rediscover the joy of cooking! The Restaurant Recipe Cookbook contains recipes for all your favorite restaurants. Cook all your favorite meals at home!

Article Source: http://EzineArticles.com/?expert=Deanna_Applegate

Almond Coconut Macaroons - Low-Carb Recipe

2007-07-22T08:12:00.000-07:00

One of my favorites. As much as I love to eat macaroons, I'm glad I found a low carbohydrate recipe for them. It doesn't mean that I can eat all that I want, but I can eat more than before without feeling as guilty! I've included an Almond Cookie recipe as a bonus! Enjoy them both!

Almond Coconut Macaroons

Servings: 24

Ingredients:

4 egg whites

1/4 tsp salt

1 tsp vanilla

1 cup Splenda

1/2 cup ground almonds

2 cups coconut shreds (unsweetened)

Instructions:

Preheat oven to 325°F-160°C.

In a mixing bowl, whip the egg whites, salt and vanilla until frothy.

Slowly pour in the Splenda. Whip until stiff peaks form - but not dried out. Fold in the almonds and coconut.

Line a cookie sheet with parchment paper. Drop the macaroon batter by rounded tablespoons about 1/2 to 1 inch 25mm apart on the parchment (macaroons don't rise or spread, so you can put them close together).

Bake in the preheated oven for about 20 minutes, or until golden brown. Turn off the oven heat, open the door slightly, and let the macaroons sit in the oven until cool - this keeps the moisture content down.

Store in an airtight container. Makes about 2 dozen macaroons

Per Serving: 58 Calories 4 carbs

Almond Cookies

Yield: 24 servings

Ingredients:

1-1/4 cups almond flour

1 cup Splenda

1 egg

1/2 teaspoon almond extract

1/4 cup butter, softened

Mix all ingredients together well and form into 24 small balls. Press flat on an ungreased cookie sheet. Decorate with an almond slice

(optional).

Bake for 8 minutes at 350 degrees F.

Per Serving: 21 Calories

2 carbs

Rediscover the joy of cooking! The Restaurant Recipe Cookbook contains recipes for all your favorite restaurants. Cook all your favorite meals at home!

Article Source: http://EzineArticles.com/?expert=Deanna_Applegate

Easy Low Carb Cheesecake

2007-04-30T21:02:00.000-07:00

Today I am going to share my all time favorite low carb dessert recipe, low carb cheesecake. I have about 8 different variations of this low carb cheesecake dessert recipe and I am going to show you the basic recipe and give you the ingredients for the variations and give you ideas to create a low carb cheesecake of your very own. This cheesecake recipe is not only delicious but it is one of the lowest carb cheesecakes you ever eat (I do not use a crust of any kind) and it is also the easiest you will ever make (The basic recipe only uses four ingredients)!

3 8oz packages of cream cheese
3 Large eggs
1 cup Splenda
1 tablespoon of sugar free (alcohol free) vanilla extract

You want to take the cream cheese and eggs out of the refrigerator about 45 minutes before you begin mixing to soften the cream cheese and take the chill off the eggs.

When you are ready to begin, start by cracking the eggs into a small bowl making sure not to use the rim of the bowl to crack the eggs to avoid getting shells in the bowl. Set bowl with eggs aside.

Add cream cheese to mixer and mix on high until cream cheese is smooth. Continue mixing and add the Splenda. Once Splenda is incorporated into the cream cheese, stop the mixer and use a rubber spatula to scrape down the sides of the mixer bowl to insure even mixing. With the mixer back on high add the vanilla. Now add the eggs one at a time letting mixer work in the one egg before adding the next. Again, stop the mixer and use a rubber spatula to scrape down the sides of the mixing bowl.

Before pouring this mix into the spring form pan you need to add the low carb flavor to the cheesecake. You can use anything low carb or sugar free to flavor, including jelly, preserves or my favorite, chocolate! Now you are ready to pour the mix into the greased spring form pan.

Bake on a preheated 350 degree oven for 50-65 minutes or until low carb cheesecake is set in the middle. Cool for an hour and than chill for at least six hours, best served the next day.

Low Carb Flourless Chocolate Torte

2007-03-20T22:37:00.000-07:00

Here is a great low carb dessert recipe for a party or get together. It serves 16 to 20 because of the richness of the intense low carb torte dessert.

Low Carb Torte:

1 pound sugar free chocolate, cut up
1 pound butter
1 cup whipping cream
1 cup splenda
9 eggs
4 teaspoons vanilla

Low Carb Topping:

1 cup whipping cream
12 ounces of sugar free chocolate

Grease bottom and sides of a 10-inch spring form pan and line a sheet pan with foil; set both aside. In a large heavy saucepan combine one pound of sugar free chocolate, the butter, 1 cup whipping cream and splenda. Cook and stir over medium-low heat until chocolate and butter are melted; remove from heat.

In a large bowl whisk eggs and vanilla together. Slowly stir half of the chocolate mixture into egg mixture. Return egg mixture to remaining low carb chocolate mixture, stirring until combined. Pour batter into prepared pan. Place pan on the lined baking sheet; place on oven rack.

Bake in a 350 degree oven for 45 to 50 minutes or until evenly puffed and a knife inserted near center comes out clean. Remove from oven and cool thoroughly on a wire rack. Chill for several hours or until low carb torte is firm. Use a small metal spatula or knife to loosen torte from sides of pan; remove sides of pan.

For the topping: In a small saucepan heat the 1 cup of whipping cream to just boiling. Place 12 ounces of sugar free chocolate in a medium bowl. Add hot whipping cream and stir until chocolate is melted. Cool to room temperature. Spread over top of the low carb dessert, allowing some to drip down the sides. Cover and chill until set.

Let this delicious low carb torte dessert stand at room temperature for 30 minutes before slicing. Enjoy!!