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Low Carb Desserts

Phen375

Low Carb Desserts??

Does that mean I can eat all I want?

Well no, but it does take a little guilt away now doesn’t it? Here are some great recipes for you to try. Enjoy!

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Egg Custard for 2

Category Low Carb Desserts

1 egg

1 egg yolk

1/2 c. cream mixed with 1/2 cup water

3 tbsp. sugar substitute (Splenda or another heat stable sweetener)

1 tsp. vanilla extract

1/8 tsp. salt

1/8 tsp. ground nutmeg

Lightly beat the egg and yolk. Add cream, Splenda, vanilla and salt. Pour into two ungreased 6 ounce custard cups. Sprinkle with nutmeg. Set in a pan containing 1/2 to 1 inch of hot water. Bake at 350 degrees for 35 minutes or until set.

Yield: 2 servings. Approx. 5 grams carbohydrate per serving

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Chocolate Fudge

Category Low Carb Desserts

1 egg

1 egg yolk

1/2 c. cream mixed with 1/2 cup water

3 tbsp. sugar substitute (Splenda or another heat stable sweetener)

1 tsp. vanilla extract

1/8 tsp. salt

1/8 tsp. ground nutmeg

Lightly beat the egg and yolk. Add cream, Splenda, vanilla and salt. Pour into two ungreased 6 ounce custard cups. Sprinkle with nutmeg. Set in a pan containing 1/2 to 1 inch of hot water. Bake at 350 degrees for 35 minutes or until set.

Yield: 2 servings. Approx. 5 grams carbohydrate per serving

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Chocolate Fudge

Category Low Carb Desserts

Serves 8

2 tablespoons unsweetened cocoa powder

1/2 cup heavy cream

2 tablespoons butter

4 ounces cream cheese

1/2 teaspoon vanilla

3 tablespoons Splenda

In a small saucepan, over low heat, melt butter. Add heavy cream and cream cheese, and whisk until smooth. Add Splenda, and adjust for taste. (Add a little more if you need too) Heat until bubbling, stirring constantly. Reduce heat, and stir in cocoa and vanilla. Blend well. Pour into a small buttered dish. Place in the refrigerator to set for 3 to 4 hours. Cut into 8 pieces.

Per Serving: (1 piece) Protein: 1.3g

Carbs: 2.2g

Dietary Fiber: 0.5g

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Choice Chocolate

Category Low Carb Desserts

1 oz unsweetened chocolate (the bar kind)

2 tbsp. butter

1 tbsp. cream or sour cream

1 tsp. vanilla extract

8 packets equal

1 oz crushed nuts (macadamias are nice)

Melt chocolate and butter, carefully. Remove from heat, stir in cream and vanilla, stir in equal, fold in nuts. Pour into tin-foil-lined something or other. Chill

Variations on a theme

* Double the cream and the sweetner

* Or, add 2 tablespoons of peanut butter

* Or, pour into mini-muffin tins, then add 1/4 teaspoon PB to each candy.

* Or, add 1 teaspoon peppermint extract.

* Or, add ANY flavored extract (rasperry? cherry?)

* Or, add twice the amount of mixed nuts w/o crushing for nut clusters

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Chocolate Part 2

Category Low Carb Desserts

Unsweetened chocolate (1/2 oz) 4.0 Gms carbs/2 fiber

Unsalted butter (1 Tbs) 0.0 carbs

Heavy cream (1/2 Tbs) 0.25 approx carbs

Vanilla (1/2 tsp) <.50 carbs

Equal (3-4 packets) 3-4 Gms carbs

Macadamia nuts (1/2 oz) 4 Gms carbs/2 fiber

About 8 Gms adjusted for fiber. It’s just as easy to make one batch as it is to make a double batch. The biggest problem is the sweetener. Saccharin based sweeteners just don’t do a good job with chocolate and it’s tough to find a non-dextrose-carrying equal. A delicious variation: substitute orange extract for the vanilla and sprinkle with finely grated orange rind.

* I added cherry koolaid and it added a lovely hint of cherry chocolate. I use:

* Unsweetened chocolate squares (2) @ 16 gms total

* Two packets sweet and low @ 2.5 gms

* 4 drops of liquid Stevia (to taste)or Suprose (liquid saccharine)

* 6 oz. of cream cheese-3 gms(?)

* Pat of butter

* 3 tablespoons of half and half- 2 gms

* Sprinkle of cherry Kool-Aid powder, unsweetened

Melt the chocolate and stevia for 2 or so minutes at medium in the nuker. Add the cream cheese and nuke for 1 more minute. Add the butter and half-and-half. Blend together with a wooden spoon until it is really smooth. Add the Kool-Aid to taste and mix well. Plop spoonfuls into each cube of an ice cube tray. Freeze. Eat and enjoy

About 2 grams of carbohydrates in each cube…

More Chocolate Variations

1 eight-oz pkg of cream cheese (total carbs=4)

2 tbsp. unsweetened cocoa (I prefer Nestle’s) (total carbs=8)

2 tbsp. butter (no carbs)

1/4 cup heavy cream (total carbs=3)

8 packets of Splenda (or Equal) (total carbs=8)

Put the butter and cream cheese in a pan and heat over very low heat until the cream cheese softens and the butter melts. (I put the my electric range setting on 2 of 9.) Add the cream and cocoa, stirring constantly until smooth. Add the sweetener, (you can add it earlier if it’s Splenda). Continue stirring until the mixture is velvety smooth and very thick. Remove from heat. Spoon into six muffin cups and pop into the freezer until the treats are frozen. (Total carbs per recipe = 23g, or about 4g each). If you would rather use only 4 cups, each treat will be about 6g carbs each.

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Variations on Sugar-Free Pudding Mixes

Category Low Carb Dessert

The sugar-free pudding ranges from 6 to 8 carbohydrates per serving, WITHOUT milk added. When we use it in recipes, most of us use real cream, which has 6-7 grams of carbohydrates per cup, mixed 1:1 (or less cream even) with water or coffee. This turns into quite a very rich dessert and you can get up to 12 servings out of it rather than 4 or 6. Some people just use a tablespoon of the pudding mix in some cream and cream cheese for a nice treat. Or they drop a tablespoon of the dry mix into their shakes. You just need to count the carbohydrates and be aware.

Another idea – mix a package of SF chocolate pudding (powder, not mixed) with an 8oz package of cream cheese. Form into about 24 little balls and roll in crushed nuts. Watch the carbohydrates in the nuts, though. Without nuts, the total carbohydrate count comes to about 40. So, this is about 1.6 g per candy. Keep refrigerated.

Put 8 oz of Creme Cheese in the blender, mix it up some. Add 12 oz of sugar free Jello BEFORE IT SETS mix all together. Pour it in a bowl or whatever to set. It will set up with a creamy consistency sort of like pudding.

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Chocolate Kisses

Category Low Carb Desserts

1 pint whipping cream

6 oz. cream cheese

2 tbsp. sour cream

¼ cup half & half

1 package sugar-free chocolate pudding

Whip up the container of whipping cream. In a separate bowl, combine cream cheese, sour cream, half & half, and chocolate pudding. Bblend with the whipped cream. Place in a pastry bag with a star tip (or use a zip-loc bag with a hole cut in the corner) squeeze Hershey Kiss size bits on to a sheet pan covered with foil or waxed paper. Place in freezer ’til solid.

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Chocolate/Peanut Butter Bars

Category Low Carb Desserts

8 squares unsweetened chocolate

½ pound or 2 sticks of butter

1½ cups of unsweetened peanut butter

25 packets of Nutrasweet or equivilent

½ cup of crushed walnuts

Melt together unsweetened Chocolate, butter, Peanut Butter, and Nutrasweet. Pour into a greased cake pan. Cool for 1 hour.

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Smooth Yummy Fudge

Category Low Carb Desserts

1 ½ cup heavy whipping cream

4 squares unsweetened chocolate

10 packages sweetener

½ cup creamy peanut butter

½ cup chopped pecans

1 box chocolate pudding mix

In a sauce pan on low heat combine 1 cup heavy whipping cream and the chocolate bars. When mixture is melted, and it looks kinda speckled and not completely blended, remove from heat. Add peanut butter, blend. Add sweeteners, blend. It will look not like it’s not smooth at all.

Here comes the trick. Take the mixture and put it in your food processor, and blend. (Regular beaters might work if you don’t have a food processor) It will start looking like the smoothest chocolate you’ve ever seen. At this point add the pudding mix. Mixture will become really thick. Then start adding the ½ cup of leftover heavy cream. Mixture will look thick yet creamy. Add the pecans and mix for just a second or two to incorporate them. Lightly spray with Pam a glass dish and wipe out excess with paper towel, pour mixture in dish and chill in refrigerator.

Makes 32 pieces and the carb count including the hidden, approximately 3.5 each!

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Cheesecake Cupcakes

Category Low Carb Desserts

8 oz. cream cheese softened (318 cals 1.8 carbs

1 large egg (81 cals 0.4 carbs

1 1/2 tbsp. vanilla 40 cals 0 carbs

4 packets equal

4 tbsp. peanut butter (400 cals 12 carbs

Mix all ingredients and blend for about 5 min. Line muffin pan with muffin cups, fill with mixture & back @ 350 for about 20 minutes.

Makes 6.

Total recipe – 839 calories, 14.2 grams of carbohydrate

Per serving (6) – 140 calories, 2.4 grams of carbohydrate

Variation

4 oz cream cheese

1 tablespoon peanut butter

2 packets of Equal or equivalent

Whipped cream

Mix first three ingredients together, add about 1/2 cup whipped cream and mix in. Put more whipped cream on top (yummy, yum, yum) and have at it.

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Chocolate Coconut Yummies

Category Low Carb Desserts

2 1/2 cup Splenda

2 tbsp. unsweetened cocoa

1/2 cup margarine

1/2 cup milk (1/4 c cream + 1/4 c water)

1 tsp. vanilla

1/2 cup creamy peanut butter

3 cups unsweetened shredded coconut

Mix Splenda, cocoa, margarine and milk in saucepan. Bring to a boil (stir constantly). Boil for EXACTLY one minute (do not overcook).

Remove from heat and stir in peanut butter and vanilla. When peanut butter is evenly spread throughout mixture, add the coconut. Stir to coat evenly.

Drop by spoonfuls onto waxed paper. Chill in refrigerator. Enjoy!

Makes about 20 “yummies” depending on size.

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Lemon Ice-cream

Category Low Carb Desserts

1 cup cream

1 cup Water

Sweetener to taste

1 tbsp. protein powder

Skin of 1 lemon

Juice of 3 lemons

Mix all ingredients and put in an ice-cream-maker. If you have no ice-cream-maker, mix very well and put the bowl in a freezer. Every 20 minutes mix very well.

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Chocolate Ice Cream

Category Low Carb Desserts

Blend 5 egg yolks, 1/4 cup water, 1 tsp. vanilla and 10 tsp. of two sugar substitutes, such as splenda or stevia (the two will make a more sweet flavour then using just one), and a tablespoon of cocoa.

Add the mixture with two cups of cream to your ice cream maker, and start it going.

This alone will give you some tasty chocolate ice cream. For the Nutella mix, just throw in about 2 tablespoons of hazlenut butter just before your mixture is fully hardened. You can always leave out the chocolate for vanilla.

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Chocolate Ice Cream II

Category Low Carb Desserts

1 cup heavy whipping cream

2 T Nestle unsweetened baking cocoa

2 packages sweet-n-low

1/4 c walnuts, smashed

Mix together and add to ice-cream maker.

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Vanilla Ice Cream

Category Low Carb Desserts

1 egg

1/3 cup Splenda

1 teaspoon vanilla (I use Spice Islands)

1 1/2 cups whipping cream

Mix egg and Splenda together really well until thick and creamy. Stir in vanilla and whipping cream. Put in ice cream maker and have at it. You could also cut the cream by 1/2 cup and replace with 1/2 cup strawberries if you want. Total recipe makes about 1 pint with 180 calories, and about 3 grams of carbohydrates.

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Blackberry Ice Cream

Category Low Carb Desserts

6 cups Half n Half

4 cups Heavy Whipping Cream

1 ½ cups Splenda

6 medium to large egg yolks

1/3 tsp. salt

2 tbsp. Vanilla Extract (or use grated fresh)

About 2 pounds fresh Blackberries

Mix first five ingredients, heat to a gentle boil, chill, add 6, crank for about 30 min, add 7 and crank until done.

Calories 201. Total Fat 18.7g, Total Carbohydrates 6g, Fibre 1 g

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Quick Strawberry Ice-cream

Category Low Carb Desserts

Put frozen strawberries into the blender and chop. After the strawberries are done, add cream and sweetener of your choosing, blend together. The ending result will be like soft serve strawberry ice cream (with small chunks of strawberries)

I didn’t put a carbohydrate count because the amount of strawberries I use depends on my need for ice cream and my carbohydrate allowance for the day. The amount of cream I use is just enough to cover the strawberries. Not a very exact recipe, but I am not an exact cook.

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Quickie Ice Cream

Category Low Carb Desserts

½ cup cream

1/3 cup water

2 packets sweetener

½ tsp. vanilla

½ tsp. liqueur of choice (optional)

Place ingredients in small ziplock bag and seal well. Place inside gallon sized ziplock with ice and salt. Set the bag on a towel beside you on the couch and shake, flip and jiggle the bag for about 15min, until set.

5.3 G of carbohydrates (according to USDA site) Split it with your boyfriend like I did, and it is even less!

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Maple Walnut Ice Cream

Category Low Carb Desserts

2 cups cream

5 egg yolks

Brown Sugar Twin equivalent to 2 teaspoons

8 packets of Splenda (or Equal)

1 tablespoon Vanilla

2 tablespoons sugar free Maple Syrup (I use a brand I found at the Grand Union, Howard’s Sugar Free Syrup,

which has 1 gram of carbohydrate per 1/4 cup)

3/4 cup of chopped walnuts

Put cream and egg yolks into a double boiler and heat, whisking continuously for several minutes, until mixture sticks to spoon when you dip it in. Remove from heat. Let cool to room temperature. Add remaining ingredients. Chill in fridge. Then put the entire mixture into your ice cream machine and make ice cream (it took mine about 10 minutes).

The way I made it, the entire recipe had 32.5 grams of carbs (24 grams for the cream, 8 grams for the Splenda, 1/2 gram for the SF maple syrup). If you were to use Equal it would be only 24.5 grams for the entire recipe. My recipe made 4 cups — which is either 4 one cup servings at about 8 grams each or 8 one-half cup servings at 4 grams each. If I had used Equal it would have been about 6 grams per cup and 3 per 1/2 cup… hmmm… thinking I’ll use Equal next time.

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Chocolate Peanut Butter Ice Cream

Category Low Carb Desserts

4 tablespoons unsweetened cocoa

3/4 cup Splenda

4 egg yolks

1/2 cup half and half

2 cups well chilled heavy cream

1/8 teaspoon salt

2 teaspoons vanilla

1 tablespoon Creme de Cacao

3 tablespoons peanut butter

In a double boiler, heat heavy cream and eggs, whisking continuously, until temperature of the mixture reaches 150 degrees. Let cool. In a separate bowl, combine cocoa, Splenda, vanilla, creme de cacao, and salt. Add egg/cream mixture and mix with a blender until thoroughly blended. Chill in fridge.

Pour chilled mixture into ice cream machine and begin churning (whether that’s by hand or electrically) — add the remaining 1/2 cup half and half and the 3 tablespoons of peanut butter once churning has begun. Continue churning according to your machine’s particular directions (if your machine doesn’t recommend or permit adding the half and half and peanut butter later, then just toss that in with the rest of the mixture before you start churning).

Total carbs: 50 grams (yield is one quart — which makes 8 servings of 1/2 cup each)

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Go Nuts!

Category Low Carb Desserts

Fry pecans and walnuts in a little butter. Makes them very rich, and you can add sweetener or salt to them if you like.

OR

Melt butter and mix into it, some cinnamon and Splenda to your taste. Mix the nuts into it until they are well coated, spread them out on a cookie sheet and bake for about 40 minutes at about 350 d. Of course, they won’t be raw anymore, but they sure taste good and the house will smell faboo!

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Almost Fudge

Category Low Carb Desserts

Serves 16

8 ounces cream cheese (8)

3 Tbsp. cocoa (9)

1/4 cup heavy cream (2)

1 teaspoon peanut butter (1)

2 packets Equal (2)

6 packets Sweet One (6)

4 packets stevia (4)

Melt cream cheese and peanut butter in microwave for 1-2 minutes at 30-second intervals. Stir in cocoa until creamy. Combine together in a mixing bowl and whisk in cream and sweetener. Spread on wax paper, cover with another sheet of wax paper; freeze, then cut into pieces, and keep chilled.

32/16 = 2 carbs each

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Chocolate Candy

Category Low Carb Desserts

2 squares unsweetened Baker’s chocolate (8 carbs)

2 Tbs. butter (0 carbs)

1/2 Tbs. liquid cyclamate sweetener

1/2 tsp. Vanilla (optional, 0 carbs)

1 – 2 Tbsp. Heavy Whipping Cream (optional, 0 carbs)

Place 2 oz unsweetened chocolate in a microwave safe mixing bowl – nuke until softened. Add 2 Tbsp. butter and nuke until both are melted — stir until well blended. Combine 1/2 Tbs. liquid cyclamate sweetener with 1/2 tsp. Vanilla and Heavy Whipping Cream (optional) — slowly blend this mixture with the chocolate. Line a shallow bowl or small plate with plastic wrap — poor chocolate onto Plastic wrap and cool. M-m-m-m-m

Depending on my carb intake (I stay in the 10 to 15 carbs per day range) I might add unsweetened coconut and / or walnuts to the mix — these add great fiber!

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Chocolate Donut Fritters

Category Low Carb Desserts

1 cup cooking oil (for frying the donuts)

1 stick (1/2 cup) butter, melted

1 tbsp. unsweetened cocoa powder

2 tbsp. liquid cyclamates (or other sweetener, but add carb count)

1 tsp. vanilla

2 tsp. baking powder

1 egg

2 servings (1/2 cup) chocolate protein powder

1/2 cup Splenda

Heat oil in pan at medium heat. Oil should be at least an inch deep. Mix the remaining ingredients except for the Splenda in order given in a medium-sized bowl. Blend thoroughly with a whisk or electric mixer.

Drop by rounded tablespoonsful into the oil. Fry until the edges begin to look cooked, then use a slotted spoon to flip the fritter. Allow to cook for another minute or so. Remove with a slotted spoon and place on plate. Sprinkle Splenda over the fritter, flip it and sprinkle more on the other side.

Recipe makes about 12 fritters. They are especially good when fresh from the pan, crispy on the outside but light and fluffy inside.

Each fritter contains:

Calories : 179

Carbs: 1g

Fiber: 0g

Protein: 4g

Sugar: 0g

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ButterCups

Category Low Carb Desserts

The recipe was actually inspired by an experiment of Mamakatts and also by Lynne’s chocolate. I played around a lot with both of these recipes to concoct a wonderful low-carb treat. And since unsweetened chocolate is unavailable in New Zealand, the recipe uses just unsweetened cocoa powder.

First arrange 34 cupcake papers on a large sponge roll pan.

Base:

10 oz butter – nuke on ‘defrost’ to soften (not melt) it

10 oz peanut butter – add to soft butter

1½ tsp. each vanilla and liquid AS (or similar = to 6 Tbsp. sugar)

Protein Powder to mix – around 1 1/4 cups

1 small coffee grinder’s worth of well-ground flax seeds (say 4 Tbsp.)

Mix this all up to a soft dough. Put a teaspoonful into each paper cup, and put them in the fridge while you make the chocolate.

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Chocolate:

Category Low Carb Desserts

4 oz Butter

4 oz vegetable shortening (Crisco?) (Hardened coconut oil?)

4 Tbsp. unsweetened cocoa powder

1 tsp. Vanilla essence

4 tsp. liquid A.S. (equiv. 16 Tbsp. sugar)

1/2 cup heavy cream

1 cup unsweetened flaked/desiccated coconut (optional)

Soften the butter a little by microwaving on low power a minute or two, then add the vegetable shortening and repeat. Don’t melt it; just soften it. Stir it until all the lumps are gone, adding the cocoa powder, the vanilla, and the liquid AS.

Continue stirring (a whisk is good) as you slowly trickle the heavy cream.

By the time you finish adding the cream it should be starting to thicken a bit. You can add 1 cup of coconut at this stage if you like. (optional)

Take out your cups from the fridge, and spoon or pour a generous blob of “icing” on top of each one. Keep on going until it is all used up. Will be nice and thick 🙂 You can add a sprinkle of chopped nuts … it’s nice to have help with this so you can get the job finished before the chocolate starts to set.

For best results use butter and coconut fat that have been left out of the fridge and are really soft so that they don’t need microwaving. I think not getting the ingreds too hot or melted is the secret to successful chocolate making.

Keep these in the fridge. Each Buttercup has:

Cals:164 Protein:4.7 Carb:1.4 Fat:15.6 Fibre:0.9

That is using calorie free sweetener and my particular brand of protein powder, which has 2.5 grams carbohydrate per 100 grams powder (which is about the amount to use).

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Choco-Peanut Cups

Category Low Carb Desserts

8 oz. Philadelphia cream cheese

1/4 pound (1 stick) butter

1/4 cup Hershey’s cocoa

1/4 cup Peter Pan peanut butter

1/4 cup cream

30 Equal tablets dissolved in a little water.

Put cream cheese and butter in bowl and microwave for one minute. Add remaining ingredients and blend thoroughly. Spoon into mini muffin pan to make 12 cups and refrigerate until firm. If you have trouble getting them out, set the muffin pan into a shallow roasting pan with very hot water in it for a few seconds, then pop them out with a knife. Store in refrigerator. 29 grams total (net of fiber), 2.4 per cup. Note: If you use 15 Equal or Splenda packets instead of 30 Equal tablets, add 12 grams to total. If you use different brands of products, adjust the gram count accordingly. Peter Pan has 3 grams (net) per tablespoon.

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Knox Blox

Category Low Carb Desserts

4 envelopes KNOX unflavoured gelatine

3 pkg. flavoured Sugar Free JELL-O [3 oz ea]

4 cups boiling water

Combine KNOX and JELL-O. Add water and stir to dissolve. Pour into large shallow pan ( 13×9 ). Chill till firm. Cut into squares. Makes 100.

0 carbohydrates and 0 sugar

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Chocolate Protein Fudge

Category Low Carb Desserts

1/4 cup (1/2 stick) butter, melted

1/4 cup heavy cream

2 tbsp unsweetened cocoa powder

1/4 tsp vanilla

1 tsp liquid cyclamtes (or sweetener of choice to taste)

1 cup SportPharma Swiss Chocolate protein powder

Melt butter in microwave in a medium-sized bowl. Then add all other ingredients in the order listed. Mixture should be stiffish at the end as you mix but should not look too wet or shiny. If it does, sprinkle in a little more protein powder and mix in.

Spread evenly on bottom of a 6-inch pan. Allow to cool in fridge for at least an hour. Then cut into 1-inch squares. This is the most fudge-like recipe I have found so far.

Entire recipe has 18g carbs and 11g fibre. Add 1/4 cup chopped almonds or walnuts if desired but add in the carbs. Also your carb and fibre count may vary if you use a different protein powder and artificial sweetener.

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LC Chocolate Mints

Category Low Carb Desserts

8 oz. Philadelphia cream cheese

1/4 pound (1 stick) butter

1/4 cup Hershey’s cocoa

1 teaspoon peppermint extract (or 2-4 tablespoons peanut butter)

1/4 cup cream

30 Equal tablets dissolved in a little water.

Put cream cheese and butter in bowl and microwave for one minute. Add remaining ingredients and blend thoroughly. Spoon into small ruffled paper cups (like chocolates are packaged in) to make 12-14 cups and refrigerate until firm. Store in refrigerator. 23 grams total (net of fibre) for the mint chocolates, 27-31 grams total for choco-peanut cups. Note: If you use 15 Equal or Splenda packets instead of 30 Equal tablets, add 12 grams to total. If you use different brands of products, adjust the gram count accordingly. Peter Pan has 2 grams (net) per tablespoon. I could not find a count for peppermint extract, so I counted it as 1/2 gram, same as vanilla. Try these–you’ll like them.

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Cocoa Balls

Category Low Carb Desserts

1/2 cup natural peanut butter -crunchy would be best.

1 pk creamed cheese (next time I might even add sour cream for a different zip)

Soften both to room temperature and then cream together and add:

1 Tbs heavy whipping cream

2 Tbs pure vanilla extract or any DiVinci Flavor you want-Maybe Rum!!! YUMMY!

1/4 teaspoon No Salt or Salt

Mix this all together and set in the fridge for half an hour. Prepare the rolling powder by mixing in a bowl:

1/4-1/2 cup cocoa powder

1/4 cup chopped pecans, walnuts or actually any type of nuts you have lying around. (remember, I didn’t measure, I’m guessing)

8 or so packets of Equal, or whatever artifical sweetener you want. (add sweetener to taste, really)

Take the blended peanut butter cream and form little balls the size of the large marbles kids used to play with or the size of those chocolate covered cherries. Roll the ball into the cocoa powder mixture and put on a cookie sheet. Put in the freezer. HEAVENLY! I don’t have dietwatch but I came up with 51 carbs less 17 fiber for a grand total of 34 carbs divided by 20 = 1.7 or to be safe, 2 carbs a piece.

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Gummy Worms

Category Low Carb Desserts

One large box of sugar-free Jello, any flavour (or 2 small boxes)

4 envelopes Knox unflavoured gelatine

1/2 cup water

Combine above ingredients in a pan until blended. Heat over medium heat until dissolved. Pour into moulds or on a plate. Cool for twenty minutes. If using plate method, when gummies are cooled, roll and cut in strips.

Notes for countries where these brands are not available:

1 large box Jello == sugar-free jelly dessert mix for 8 servings

4 envelopes Knox gelatine == enough unflavoured gelatine to gel 8 cups or 2 litres of liquid

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LC Flaxseed Almond Cookies

Category Low Carb Desserts

1 cup almond butter

4 tbsp. (1/2 stick) butter

1 tsp. almond extract

1 egg

1/4 cup flaxmeal

1/4 cup 0-carb protein powder (I use egg protein)

Sweetener to equal 1/2 cup sugar (I used a mixture of Splenda, Equal Measure, Sweet ‘N Low Brown and liquid saccharin).

Melt butter in microwave or over low heat. Remove from heat source and stir in the almond butter. Then add eggs, sweetener and almond extract. When smoothly blended add in protein powder and flaxmeal.

Take small chunks of dough and roll into balls (a bit less than one inch) and place on ungreased baking sheets. At this size the recipe should make about 2 dozen cookies. After they are all on baking sheet flatten the balls tightly with tines of a fork. Bake at 325 degrees for about 15 minutes, then cool.

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Peanut Butter Cookies

Category Low Carb Desserts

Try this one! These are chewy, sweet and really good. Carbs are pretty easy to determine based on the number of carbs in your Peanut butter.

1 cup peanut butter (sugar free)

Sweetener equivalent to 1 cup of sugar

1 egg

1 teaspoon vanilla

Preheat oven to 350F.

Mix all ingredients together well. Roll about a tablespoon of dough into ball and place on cookie sheet sprayed with no stick spray. Flatten each cookie with a fork. Bake for 10 – 12 minutes. Let cool a bit and enjoy!

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Walnut Macaroon Cookies

Category Low Carb Desserts

2 cups Walnuts (24)

3 Egg Whites (0)

3 Tbs. Unsweetened Coconut Flakes (12)

1/2 tsp. Coconut cake flavoring

1/2 cup sweetener (any equivalent of 1/2 cup sugar)

Process Walnuts (blender, food processor or the ever ready coffee grinder), add coconut flakes after the walnuts are processed and blend well. In a separate bowl whip Egg Whites into fluffy peaks, then beat in Coconut Flavoring and sweetener. Carefully combine nut mixture with egg mixture.

Blend well. Using a small scoop or spoon, place 30 to 36 small mounds of mixture on a pam coated cookie sheet. Bake in a preheated 350 degree oven for fifteen minutes. Serve warm or cool.

I estimate each cookie to have the following: 53 calories: 1 carb, 1 protein, 5 fat

As soon as they are cooled, I place mine in a crystal cookie jar — they seem to develop a nice moistness.

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Walnut Spice Cookies

Category Low Carb Desserts

2 cups crushed walnuts

2 egg whites

1 Tbsp. cinnamon

1/3 cup sugar equivalent (I use Splenda…you may have to experiment here)

1 tsp. vanilla extract

Process walnuts until a powdery type paste. Mix with dry ingredients (cinnamon, Splenda). Whip egg whites until frothy, add in liquid ingredients. Blend dry ingredients with the egg whites.

Roll into balls, drop on oiled cookie sheet. Cook for 15 minutes at 350. Bon appitit!

Variations…Debbie’s unending quest to improve nutrition

Coconut Variation: add 1/2 cup shredded unsweetened coconut (has 15% caprilyc acid…good for yeast control) (n.b. I buy the flaked coconut, shred it at home, add liquid AS and store in refridgerator so it’s always there…and pre-sweetened) substitute coconut extract for the vanilla extract

Flaxseed Variation: Substitute 1/2 cup of freshly ground flaxseed for 1/2 cup ground walnuts

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LC Almond Cookies

Category Low Carb Desserts

1 cup almond butter

4 tbsp. (1/2 stick) butter

1 tsp. almond extract

1 egg

1/4 cup flaxmeal

1/4 cup 0-carb protein powder (I use egg protein)

Sweetener to equal 1/2 cup sugar (I used a mixture of Splenda, Equal Measure, Sweet ‘N Low Brown and liquid saccharin).

Melt butter in microwave or over low heat. Remove from heat source and stir in the almond butter. Then add eggs, sweetener and almond extract. When smoothly blended add in protein powder and flaxmeal.

Take small chunks of dough and roll into balls (a bit less than one inch) and place on ungreased baking sheets. At this size the recipe should make about 2 dozen cookies. After they are all on baking sheet flatten the balls tightly with tines of a fork. Bake at 325 degrees for about 15 minutes, then cool.

Each cookie (based on 24 cookies has) 93 calories, 7.8g fat, 1g sat fat, 2.75g carbohydrate, .6g fibre, 3g protein

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Bittersweet Dark Truffles

Category Low Carb Desserts

1/2 cup heavy cream

1/2 cup Droste cocoa ( 2c per tblspoon — 16 carbs, but you can go scant if you want)

1/4 cup butter — half a stick

Bring these ingredients to a very gentle simmer, stirring consistently for six

minutes. Take off the heat and add sweetener of your choice, I put in six packets of

equal. Stir in well and put it in the fridge for one hour. Remove and roll into little balls, then dust with cocoa.

I count 19-21 carbs per saucepan.

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Peanut Butter Protein Balls

Category Low Carb Desserts

1/3 cup chunky peanut butter

2 Tbs. Designer Protein Natural

1 tsp. honey

1/2 tsp. vanilla extract

1/2 Tbs. chopped chocolate chips

Shredded coconut

Combine all above ingredients in food processor and mix until desired consistency. Make mixture into 12 balls and roll in coconut or Designer Protein. Refrigerate. The given nutritional value is stated as:

Calories 45

Protein 2g

Carbs 2g

Fat 3g

Fiber 0g

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Low-Carbohydrate Brownies

Category Low Carb Desserts

Servings: 12

Carbs per serving: 5.6

Ingredients:

1/4 cup butter

2 ounces bittersweet chocolate

3/4 cup Splenda

1 egg

1/4 cup Gluten Flour

1/4 cup Almond Flour

1/8 teaspoon salt

1/4 cup chopped nuts (I used walnuts)

2 teaspoons vanilla

Preheat the oven to 300 degrees.

Grease an 11 x 7 glass dish and sprinkle with a pinch of almond flour.

Melt the butter and chocolate together on low in a stovetop pan. Blend them by stirring well. Remove the pan from the heat and stir in, in this order, the sugar, salt, egg, vanilla, flour, and nuts. Pour and spread the mixture into the baking dish — it will make a very thin (about 1/2 inch) layer. Bake for 30 minutes. Cool to room temperature, then chill. For some reason I thought they tasted better chilled.

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Almond Cookies

Category Low Carb Desserts(carb count has fiber deducted)

1 1/4 cup almond flour (9)

1 cup Splenda (26)

1 egg (1.5)

1/2 tsp. almond extract

1/4 cup softened butter.

Mix all well and form into 24 small balls. Press flat (1/4″ thick) on ungreased cookie sheet. Decorate with an almond slice if you like. Bake at 350* 8 minutes. These are real cookies and taste great! I’d serve them to non-WOE people!

1.5 carbs each

Serves 8

2 tablespoons unsweetened cocoa powder

1/2 cup heavy cream

2 tablespoons butter

4 ounces cream cheese

1/2 teaspoon vanilla

3 tablespoons Splenda

In a small saucepan, over low heat, melt butter. Add heavy cream and cream cheese, and whisk until smooth. Add Splenda, and adjust for taste. (Add a little more if you need too) Heat until bubbling, stirring constantly. Reduce heat, and stir in cocoa and vanilla. Blend well. Pour into a small buttered dish. Place in the refrigerator to set for 3 to 4 hours. Cut into 8 pieces.

Per Serving: (1 piece) Protein: 1.3g

Carbs: 2.2g

Dietary Fiber: 0.5g

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Choice Chocolate

Category Low Carb Desserts

1 oz unsweetened chocolate (the bar kind)

2 tbsp. butter

1 tbsp. cream or sour cream

1 tsp. vanilla extract

8 packets equal

1 oz crushed nuts (macadamias are nice)

Melt chocolate and butter, carefully. Remove from heat, stir in cream and vanilla, stir in equal, fold in nuts. Pour into tin-foil-lined something or other. Chill

Variations on a theme

* Double the cream and the sweetner

* Or, add 2 tablespoons of peanut butter

* Or, pour into mini-muffin tins, then add 1/4 teaspoon PB to each candy.

* Or, add 1 teaspoon peppermint extract.

* Or, add ANY flavored extract (rasperry? cherry?)

* Or, add twice the amount of mixed nuts w/o crushing for nut clusters

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Chocolate Part 2

Category Low Carb Desserts

Unsweetened chocolate (1/2 oz) 4.0 Gms carbs/2 fiber

Unsalted butter (1 Tbs) 0.0 carbs

Heavy cream (1/2 Tbs) 0.25 approx carbs

Vanilla (1/2 tsp) <.50 carbs

Equal (3-4 packets) 3-4 Gms carbs

Macadamia nuts (1/2 oz) 4 Gms carbs/2 fiber

About 8 Gms adjusted for fiber. It’s just as easy to make one batch as it is to make a double batch. The biggest problem is the sweetener. Saccharin based sweeteners just don’t do a good job with chocolate and it’s tough to find a non-dextrose-carrying equal. A delicious variation: substitute orange extract for the vanilla and sprinkle with finely grated orange rind. Low carb dessert at its best.

* I added cherry koolaid and it added a lovely hint of cherry chocolate. I use:

* Unsweetened chocolate squares (2) @ 16 gms total

* Two packets sweet and low @ 2.5 gms

* 4 drops of liquid Stevia (to taste)or Suprose (liquid saccharine)

* 6 oz. of cream cheese-3 gms(?)

* Pat of butter

* 3 tablespoons of half and half- 2 gms

* Sprinkle of cherry Kool-Aid powder, unsweetened

Melt the chocolate and stevia for 2 or so minutes at medium in the nuker. Add the cream cheese and nuke for 1 more minute. Add the butter and half-and-half. Blend together with a wooden spoon until it is really smooth. Add the Kool-Aid to taste and mix well. Plop spoonfuls into each cube of an ice cube tray. Freeze. Eat and enjoy

About 2 grams of carbohydrates in each cube…

More Chocolate Variations

1 eight-oz pkg of cream cheese (total carbs=4)

2 tbsp. unsweetened cocoa (I prefer Nestle’s) (total carbs=8)

2 tbsp. butter (no carbs)

1/4 cup heavy cream (total carbs=3)

8 packets of Splenda (or Equal) (total carbs=8)

Put the butter and cream cheese in a pan and heat over very low heat until the cream cheese softens and the butter melts. (I put the my electric range setting on 2 of 9.) Add the cream and cocoa, stirring constantly until smooth. Add the sweetener, (you can add it earlier if it’s Splenda). Continue stirring until the mixture is velvety smooth and very thick. Remove from heat. Spoon into six muffin cups and pop into the freezer until the treats are frozen. (Total carbs per recipe = 23g, or about 4g each). If you would rather use only 4 cups, each treat will be about 6g carbs each.

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Variations on Sugar-Free Pudding Mixes

Category Low Carb Desserts

The sugar-free pudding ranges from 6 to 8 carbohydrates per serving, WITHOUT milk added. When we use it in recipes, most of us use real cream, which has 6-7 grams of carbohydrates per cup, mixed 1:1 (or less cream even) with water or coffee. This turns into quite a very rich dessert and you can get up to 12 servings out of it rather than 4 or 6. Some people just use a tablespoon of the pudding mix in some cream and cream cheese for a nice treat. Or they drop a tablespoon of the dry mix into their shakes. You just need to count the carbohydrates and be aware.

Another idea – mix a package of SF chocolate pudding (powder, not mixed) with an 8oz package of cream cheese. Form into about 24 little balls and roll in crushed nuts. Watch the carbohydrates in the nuts, though. Without nuts, the total carbohydrate count comes to about 40. So, this is about 1.6 g per candy. Keep refrigerated.

Put 8 oz of Creme Cheese in the blender, mix it up some. Add 12 oz of sugar free Jello BEFORE IT SETS mix all together. Pour it in a bowl or whatever to set. It will set up with a creamy consistency sort of like pudding.

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Chocolate Kisses

Category Low Carb Desserts

1 pint whipping cream

6 oz. cream cheese

2 tbsp. sour cream

¼ cup half & half

1 package sugar-free chocolate pudding

Whip up the container of whipping cream. In a separate bowl, combine cream cheese, sour cream, half & half, and chocolate pudding. Bblend with the whipped cream. Place in a pastry bag with a star tip (or use a zip-loc bag with a hole cut in the corner) squeeze Hershey Kiss size bits on to a sheet pan covered with foil or waxed paper. Place in freezer ’til solid.

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Chocolate/Peanut Butter Bars

Category Low Carb Desserts

8 squares unsweetened chocolate

½ pound or 2 sticks of butter

1½ cups of unsweetened peanut butter

25 packets of Nutrasweet or equivilent

½ cup of crushed walnuts

Melt together unsweetened Chocolate, butter, Peanut Butter, and Nutrasweet. Pour into a greased cake pan. Cool for 1 hour.

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Smooth Yummy Fudge

Category Low Carb Desserts

1 ½ cup heavy whipping cream

4 squares unsweetened chocolate

10 packages sweetener

½ cup creamy peanut butter

½ cup chopped pecans

1 box chocolate pudding mix

In a sauce pan on low heat combine 1 cup heavy whipping cream and the chocolate bars. When mixture is melted, and it looks kinda speckled and not completely blended, remove from heat. Add peanut butter, blend. Add sweeteners, blend. It will look not like it’s not smooth at all.

Here comes the trick. Take the mixture and put it in your food processor, and blend. (Regular beaters might work if you don’t have a food processor) It will start looking like the smoothest chocolate you’ve ever seen. At this point add the pudding mix. Mixture will become really thick. Then start adding the ½ cup of leftover heavy cream. Mixture will look thick yet creamy. Add the pecans and mix for just a second or two to incorporate them. Lightly spray with Pam a glass dish and wipe out excess with paper towel, pour mixture in dish and chill in refrigerator.

Makes 32 pieces and the carb count including the hidden, approximately 3.5 each!

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Cheesecake Cupcakes

Category Low Carb Dessert

8 oz. cream cheese softened (318 cals 1.8 carbs

1 large egg (81 cals 0.4 carbs

1 1/2 tbsp. vanilla 40 cals 0 carbs

4 packets equal

4 tbsp. peanut butter (400 cals 12 carbs

Mix all ingredients and blend for about 5 min. Line muffin pan with muffin cups, fill with mixture & back @ 350 for about 20 minutes.

Makes 6.

Total recipe – 839 calories, 14.2 grams of carbohydrate

Per serving (6) – 140 calories, 2.4 grams of carbohydrate

Variation

4 oz cream cheese

1 tablespoon peanut butter

2 packets of Equal or equivalent

Whipped cream

Mix first three ingredients together, add about 1/2 cup whipped cream and mix in. Put more whipped cream on top (yummy, yum, yum) and have at it.

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Chocolate Coconut Yummies

Category Low Carb Desserts

2 1/2 cup Splenda

2 tbsp. unsweetened cocoa

1/2 cup margarine

1/2 cup milk (1/4 c cream + 1/4 c water)

1 tsp. vanilla

1/2 cup creamy peanut butter

3 cups unsweetened shredded coconut

Mix Splenda, cocoa, margarine and milk in saucepan. Bring to a boil (stir constantly). Boil for EXACTLY one minute (do not overcook).

Remove from heat and stir in peanut butter and vanilla. When peanut butter is evenly spread throughout mixture, add the coconut. Stir to coat evenly.

Drop by spoonfuls onto waxed paper. Chill in refrigerator. Enjoy!

Makes about 20 “yummies” depending on size.

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Lemon Ice-cream

Category Low Carb Desserts

1 cup cream

1 cup Water

Sweetener to taste

1 tbsp. protein powder

Skin of 1 lemon

Juice of 3 lemons

Mix all ingredients and put in an ice-cream-maker. If you have no ice-cream-maker, mix very well and put the bowl in a freezer. Every 20 minutes mix very well.

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Chocolate Ice Cream

Category Low Carb Desserts

Blend 5 egg yolks, 1/4 cup water, 1 tsp. vanilla and 10 tsp. of two sugar substitutes, such as splenda or stevia (the two will make a more sweet flavour then using just one), and a tablespoon of cocoa.

Add the mixture with two cups of cream to your ice cream maker, and start it going.

This alone will give you some tasty chocolate ice cream. For the Nutella mix, just throw in about 2 tablespoons of hazlenut butter just before your mixture is fully hardened. You can always leave out the chocolate for vanilla.

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Chocolate Ice Cream II

Category Low Carb Desserts

1 cup heavy whipping cream

2 T Nestle unsweetened baking cocoa

2 packages sweet-n-low

1/4 c walnuts, smashed

Mix together and add to ice-cream maker.

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Vanilla Ice Cream

Category Low Carb Desserts

1 egg

1/3 cup Splenda

1 teaspoon vanilla (I use Spice Islands)

1 1/2 cups whipping cream

Mix egg and Splenda together really well until thick and creamy. Stir in vanilla and whipping cream. Put in ice cream maker and have at it. You could also cut the cream by 1/2 cup and replace with 1/2 cup strawberries if you want. Total recipe makes about 1 pint with 180 calories, and about 3 grams of carbohydrates.

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Blackberry Ice Cream

Category Low Carb Desserts

6 cups Half n Half

4 cups Heavy Whipping Cream

1 ½ cups Splenda

6 medium to large egg yolks

1/3 tsp. salt

2 tbsp. Vanilla Extract (or use grated fresh)

About 2 pounds fresh Blackberries

Mix first five ingredients, heat to a gentle boil, chill, add 6, crank for about 30 min, add 7 and crank until done.

Calories 201. Total Fat 18.7g, Total Carbohydrates 6g, Fibre 1 g

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Quick Strawberry Ice-cream

Category Low Carb Desserts

Put frozen strawberries into the blender and chop. After the strawberries are done, add cream and sweetener of your choosing, blend together. The ending result will be like soft serve strawberry ice cream (with small chunks of strawberries)

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