Low Carb Dessert Recipe

Paleo Dessert Recipe Book Download - Low Carb Dessert Recipes

2013-02-25T11:51:00.001-08:00

For a short time, this Kindle book of Paleo dessert recipes is free off of Amazon and it is full of great low carb dessert recipes for someone on the Paleo diet! You don't even have to own a Kindle because you can download a reader for your labtop or phone and read it on there instead.

(This Kindle book download will only be free for a short time and will go up to $2.99 soon)

Click the picture below to go to Amazon.com download your copy of the recipe book.

Low Carb Dessert, No Recipe Needed

2012-06-21T15:24:00.002-07:00

Okay, this is not a Low Carb Dessert Recipe, but I think you will thank me if you have not already heard about this ..... Sugar Free Fanta Slurpees at 7-11! They are running one flavor a month (June is Mango and it is sooo good!) through the summer and I hope if we buy lots of them they will keep selling sugar free Slurpees! Perfect for hot summer days!

Low Carb Cheesecake Dessert Recipe

2012-01-02T13:39:00.000-08:00

I noticed that the link to the Cheesecake Low Carb Dessert recipe was not working so here is a link to a different version. This video shows you how you can add your favorite low carb snacks to a basic no sugar cheesecake batter for a custom low carb dessert recipe!

Low Carb Cheesecake Video Recipe

Almond Ricotta Creme Low Carb Dessert Recipe

2011-02-27T15:48:00.000-08:00

I was looking through old low carb books for dessert recipes long forgotten that are extra low in carbohydrates for guilt free snacking ... I came across a old favorite straight out of "The South Beach Diet" book:

Almond Ricotta Creme

1/2 cup part-skim ricotta cheese
1/4 teaspoon almond extract
1 package sugar substitute
1 teaspoon slivered toasted almonds

Mix together the ricotta, almond extract and sugar substitute in a dessert bowl. Serve chilled and sprinkled with toasted almonds.

Serves one, 8g carbohydrates

Low Carb Cheesecake Recipe

2010-10-07T13:40:00.000-07:00

This is a video recipe for my favorite low carb dessert recipe, low carb cheesecake! Had some issues uploading it so here is the link ----> Low Carb Cheesecake Recipe

Low Carb Dessert Recipe - Peanut Butter Cookies

2010-03-18T05:13:00.000-07:00

These flourless, low carb cookies rock!

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. (I experimented and added some sugar free chocolate to some of the cookies as seen in the picture and they turned out great!) Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining Splenda. Cool slightly before removing from pan, enjoy!

Low Carb Mocha Cheesecake Dessert Recipe

2010-02-10T22:07:00.000-08:00

Low Carb Mocha Cheesecake

4- 8oz packages of cream cheese
5 large eggs at room temperature
1 cup Splenda
½ cup brewed coffee
4 1/2 tablespoons Hershey’s chocolate powder (no sugar added)

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. With the coffee slightly warm mix in chocolate powder until dissolved and set 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 half of the coffee and chocolate mixture and set the rest aside for the topping. 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 60-70 minutes or until low carb cheesecake is set in the middle. Cool for an hour, add low carb mocha ganache (recipe follows) and than chill for at least six hours, this low carb dessert is best served the next day.

Low Carb Mocha Ganache

¼ cup heavy whipping cream
3 tablespoons Hershey’s chocolate powder (no sugar added)
¼ cup of chocolate and coffee mixture (leftover from cheesecake recipe)

Heat heavy whipping cream over low heat, 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. Heat until ganache thickens. Add coffee mixture, mix in and heat for one minute than remove from heat. Let the low carb mocha ganache cool then pour over cooled cheesecake and chill immediately.

Quick Low Carb Dessert Recipe

2010-01-09T14:25:00.000-08:00

Like almost everyone else, the holidays knocked my low carb diet off track but I am right back on it now!! This is a very simple low carb dessert recipe that I have posted before but it is the one really quick and easy low carb dessert that tastes great, perfect for getting back on track! The quick recipe follows, the picture also has some sugar free whipped cream that I "whipped up" from heavy whipping cream and splenda:

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.

Low-Carb Chocolate Coconut Macadamias Nut Cookies Recipe

2009-04-08T23:13:00.000-07:00

Low Carb Ingredients:

· 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 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 low carb 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 Dessert Recipe For The Holidays

2008-11-21T12:26:00.000-08:00

Pumpkin Cheesecake Low Carb Dessert Recipe:

3- 8oz packages of cream cheese
5 Large eggs at room temperature
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. This great holiday dessert that will satisfy even the non low carbers and can be made the day before to save time!

My Low Carb Dessert Recipe Calls For Coconut Flour, What Is That?

2008-09-16T03:44:00.000-07:00

Coconut flour is finely ground, dried organic coconut meat and has fewer digestible carbs (known as net carbs) than any other flour. Coconut Flour can replace 15-25% of other flours in most standard recipes making any recipe lower in carbs. Coconut Flour is gluten-free, hypoallergenic and contains the highest percentage of dietary fiber found in any flour at 61%. I am going to post some low carb dessert recipes using coconut flour soon!

Low Carb Dessert Recipe For The Grill

2008-08-04T11:51:00.000-07:00

GRILLED SUMMER FRUIT WITH LOW CARB SYRUP

2 FIRM BUT RIPE PEACHES, HALVED, PITTED
2 FIRM BUT RIPE PLUMS, HALVED, PITTED
2 FIRM BUT RIPE NECTARINES, HALVED, PITTED
1 RIPE PINEAPPLE CLEANED, CUT INTO ½ INCH SLICES
1 PINT STRAWBERRIES, TRIMMED AND CUT IN HALF IF VERY LARGE
¼ CUP CHOPPED FRESH MINT LEAVES
1 LEMON, ZEST
1 LEMON, JUICED
½ CUP LOW CARB SIMPLE SYRUP * RECIPE FOLLOWS*
CANOLA OIL
RICOTTA CHEESE *OPTIONAL*

LOW CARB SIMPLE SYRUP- EQUAL PARTS WATER AND SPLENDA HEAT IN A SAUCE PAN UNTIL SPLENDA IS DISSOLVE, THAN COMPLETELY COOLED.

ADD LEMON ZEST, JUICE, AND MINT TO SIMPLE SYRUP.
BRUSH SIMPLE SYRUP ON ALL FRUIT. BRUSH OIL ON HOT GRILL AND GRILL ALL FRUIT.
ABOUT 3 TO 4 MINUTES ON EACH SIDE.
FRUIT WILL BE DONE WHEN WARM WITH GRILL MARKS BUT NOT TOO SOFT. CUT FRUIT IN CHUNKS AND PLACE IN LARGE BOWL AND DRIZZLE SOME LOW CARB SYRUP MIXTURE OVER AND TOSS TOGETHER AND SERVE

* OPTIONAL* ADD 1 OR 2 TABLESPOON OF RICOTTA CHEESE TO BOWL OF MIX GRILLED FRUIT THAN DRIZZLE LOW CARB SYRUP MIXTURE OVER AND SERVE

Low Carb Summer Dessert Recipe

2008-06-15T04:07:00.000-07:00

I was lookin for a low carb dessert recipe that was refeshing in the summer heat and found this on "Everyday Italian" and just changed the sugar to Spelenda, cutting the carbs in half!

LOW CARB FROZEN MASCARPONE AND STRAWBERRY GRANITA

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 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 low carb mixture will take about 4 hours to freeze.

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

NOTE: YOU CAN USE ANY FRUIT YOU LIKE OR WHAT EVER IS IN SEASON.

Low Carb No Bake Cheesecake Dessert Recipe

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

Okay, this is a very low carb dessert recipe I eat 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!

Variations Of Low Carb Dessert Recipes

2008-04-05T12:44:00.000-07:00

Vartiety is the spice of life ... Well, if that is true then sugar free toppings and syrups are the spice of the low carb life! Add any of your favorite sugar free flavors to your favorite low carb dessert recipe to change it up! These would add a great taste 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 Pot De Crème Dessert Recipe

2008-03-14T13:04:00.000-07:00

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.

Low Carb Dessert - 100 Sugar Free Recipes

2008-03-03T12:31:00.000-08:00

Low Carb Sinfully Delicious Desserts is one of the first books on the market to focus on low carb dessert recipes using Splenda, one of the most popular sugar substitutes. Measurements and instructions are spelled out clearly, and all recipes uses low carb ingredients that are easy to find in the local grocery store.

The ADA Approves Low Carb Dessert Recipes

2008-01-23T11:48:00.000-08:00

Why did it take so long to approve a low sugar / low carb diet for diabetes, it just makes sense!

The American Diabetes Association changes its viewpoint on low carb diets in 2008 now stating “low carbohydrate diets might seem to be a logical approach to lowering postprandial glucose”. Last year the ADA 2007 report stated that low carb diets were not recommended in the management of diabetes.

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

Low Carb Chinese Dessert Recipe

2008-01-13T02:20:00.000-08:00

This low carb dessert recipe is a cool refreshing snack!

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

Low Carb Cheesecake Dessert Recipe Video

2008-01-07T05:06:00.000-08:00

Yummy low carb cheesecake recipe!

New Year Low Carb Dessert Recipes

2008-01-03T17:42:00.000-08:00

New year = Back on your low carb diet!

I will be posting low carb dessert recipes more often to help us all with our sweet tooth!

Low Carb Dessert Is Good For You

2007-12-17T02:34:00.000-08:00

Low carb dessert can help reduce metabolic syndrome

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:
www.sciencedaily.com/releases/2007/12/071203091236.htm

Low Carb Cheesecake Variations

2007-10-10T03:32:00.000-07:00

Low Carb Cheesecake Variations

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 (example: 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 Almond Biscotti

2007-08-15T23:32:00.000-07:00

Low Carb Dessert Recipe - Almond Biscotti

Servings: 48

Ingredients:

16 oz blanched almonds

1 cup soy flour

1 tsp salt

1 tsp baking powder

2-1/2 tsp ground cinnamon

1 cup peanut oil

1 cup Splenda

3 large eggs

1 tsp vanilla extract

1 tsp orange extract

Instructions:

Preheat oven to 325°F-160°C.

Measure out 1 cup of almonds and set aside.

In a blender (not food processor), process the rest of the almonds to make flour. Put the almond flour in a bowl, and add the soy flour, salt, baking powder and cinnamon. Mix the dry ingredients together and set aside.

In a large mixing bowl, blend the oil and Splenda. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and orange extracts, mixing well. Add the dry ingredients to the oil mixture, blending well. Add the reserved sliced almonds. This will make oily soft dough.

Divide the dough into four sections, and form each section in a small loaf approximately 2 inches 50mm wide and 1 inch 25mm high. Put the loaves on a large greased cookie sheet (I lined mine with foil for easy clean up).

Bake at 325 degrees for about 40 minutes.

When the loaves are done, remove from oven, and reduce the oven's temperature to 200 degrees. Take the loaves off the cookie sheet and put them on a cutting board. Using a sharp knife, slice each loaf into about a dozen pieces, about 1/2-3/4-inch 12-20mm thick. Put the slices back on the cookie sheet, cut sides down.

When all the loaves are sliced, put the cookie sheet back in the oven for 10-15 minutes. Remove, turn the slices over, and put back in the oven for another 10-15 minutes.

Makes about 48 biscotti, each about 2 carbs. These can be stored in an airtight container or in the freezer for several weeks.

Per Serving: 108 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

Almond Coconut Macaroons - Low-Carb Recipe

2007-07-22T08:40:00.000-07:00

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