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Low-Carb Desserts
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Published: August 18, 2006
Chocolate cake, fudge brownies and creamy cheesecake probably seem like wishful thinking in the world of low carb living. The bread-free, sugar-free diet often leaves your sweet tooth aching for a decadent treat without a sugary fix in sight. If its sweets you crave, this diet can seem like an evil plan to destroy your one true love...chocolate.
However, low carb desserts are becoming more readily available, catering to the needs of the strict lifestyle. There are a number of recipes available to create at home and several restaurants and stores that have introduced alternative, but equally delicious treats. Eliminating or reducing refined flours and sugars is the secret to producing scrumptious yet guilt-free desserts. Sucralose or Splenda is the best choice when substituting sugar. Because it derives from sugar there is no need to convert quantities or measurements. It tastes as sweet as sugar and bakes like a true impostor. It contains only 0.9g of carbohydrates making it a splendid choice.
Low carb deserts can be ordered from numerous online wholesalers and delivered right to your front door. Cook books host hundreds of recipes and tricks to turn your favorite dessert into a low carb delight. With endless options and growing popularity, diet friendly desserts are only a craving away. So, for once, have your cake and eat it too.
RECIPES:
LOW CARB BROWNIES
1/2 c. butter, room temp.
2 eggs
1 1-oz sq. unsweetened chocolate
2 tsp chocolate extract
2 Tbsp water
2 Tbsp soy flour
1/2 c. coarsely chopped walnuts
8 packets sugar substitute
3 T. creme de cacao
Cream the butter w. electric hand mixer. Add eggs one at a time, beating well.
Melt chocolate w/ extract & water in top of double boiler.
Add melted chocolate, soy flour, chopped walnuts, & sugar substitute to butter. Mix well.Taste for sweetness. Add more sugar if needed.
Grease 1-1/2 quart flat baking pan.Pour batter into pan; bake 15 minutes.
CARB COUNT
Serves: 18
5g carbohydrates per serving
FUDGE CHOCOLATE CAKE
1/2 cup water
1/4 teaspoon salt
1 cup Splenda
1/2 cup erythritol
8 ounces unsweetened chocolate
1 cup unsalted butter
6 eggs
boiling water
Preheat oven to 300°F. Grease one 10 inch round cake pan and set aside.
In a small saucepan over medium heat, combine the water, salt, Splenda and erythritol. Stir until completely dissolved and set aside.
Either in the top half of a double boiler or in microwave, melt the chocolate. Pour the chocolate into the bowl of an electric mixer.
Cut the butter into pieces and beat the butter into the chocolate — one piece at a time. Beat in the sweetened water. Slowly beat in the eggs — one at a time. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
Bake cake in the water bath at 300°F for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
CARB COUNT
Serves: 10
4.1 grams of carbohydrate per serving.
LOW CARB CHEESECAKE
2 lbs cream cheese (very soft)
1/2 cup sour cream
2 egg whites (NO YOLKS!)
Juice and zest of 1/2 a lemon
2 teaspoons vanilla extract
pinch of salt
1 cup pourable Splenda
Cream sour cream and cream cheese together until smooth. Add egg whites and mix for 10-15 seconds. Add juice, zest, extract, and salt and mix for 10-15 seconds. Lastly add the Splenda 1/3 cup at a time and mix until smooth.
Pour into a greased dish (I use a 9x13 pyrex) and bake at 350 for 40 minutes. After 40 minutes, turn the oven off, crack the door open, and let rest for 1 hour. Remove from oven after an hour and continue to cool on the counter.
Tastes best after chilling overnight in the frig. Serve with WHATEVER! Although it's excellent all by itself.
FOR A CRUST: (if desired, doesn't need it)
1 cup pecan flour
1 cup unsweetened, shredded coconut
2 egg yolks
1/2 cup butter
pinch of salt
Melt butter in a pan, add coconut and toss for a minute. Add pecan flour and salt and stir for 2-3 minutes to make a "paste" type mixture. Pour into a bowl and mix in the egg yolks. Press mixture into the bottom of your greased pan and then add cheesecake mixture. Bake as above.
CARB COUNT:
Without the crust; 10 pieces at 5.4 grams each
With the crust; 10 pieces at 7 grams each
LOW CARB COOKBOOKS:
The Low-Carb Baking and Dessert Cookbook
by Mary Dan Eades and Ursala Solom
This cookbook features over 200 low-carb recipes for breads, pies, muffins, cakes, candies and more.
500 Low-Carb Recipes: 500 Recipes from Snacks to Dessert, That the Whole Family Will Love
by Dana Carpender
You will learn everything you need to know about creating delicious, low-carb treats at home.
Related Articles
However, low carb desserts are becoming more readily available, catering to the needs of the strict lifestyle. There are a number of recipes available to create at home and several restaurants and stores that have introduced alternative, but equally delicious treats. Eliminating or reducing refined flours and sugars is the secret to producing scrumptious yet guilt-free desserts. Sucralose or Splenda is the best choice when substituting sugar. Because it derives from sugar there is no need to convert quantities or measurements. It tastes as sweet as sugar and bakes like a true impostor. It contains only 0.9g of carbohydrates making it a splendid choice.
Low carb deserts can be ordered from numerous online wholesalers and delivered right to your front door. Cook books host hundreds of recipes and tricks to turn your favorite dessert into a low carb delight. With endless options and growing popularity, diet friendly desserts are only a craving away. So, for once, have your cake and eat it too.
RECIPES:
LOW CARB BROWNIES
1/2 c. butter, room temp.
2 eggs
1 1-oz sq. unsweetened chocolate
2 tsp chocolate extract
2 Tbsp water
2 Tbsp soy flour
1/2 c. coarsely chopped walnuts
8 packets sugar substitute
3 T. creme de cacao
Cream the butter w. electric hand mixer. Add eggs one at a time, beating well.
Melt chocolate w/ extract & water in top of double boiler.
Add melted chocolate, soy flour, chopped walnuts, & sugar substitute to butter. Mix well.Taste for sweetness. Add more sugar if needed.
Grease 1-1/2 quart flat baking pan.Pour batter into pan; bake 15 minutes.
CARB COUNT
Serves: 18
5g carbohydrates per serving
FUDGE CHOCOLATE CAKE
1/2 cup water
1/4 teaspoon salt
1 cup Splenda
1/2 cup erythritol
8 ounces unsweetened chocolate
1 cup unsalted butter
6 eggs
boiling water
Preheat oven to 300°F. Grease one 10 inch round cake pan and set aside.
In a small saucepan over medium heat, combine the water, salt, Splenda and erythritol. Stir until completely dissolved and set aside.
Either in the top half of a double boiler or in microwave, melt the chocolate. Pour the chocolate into the bowl of an electric mixer.
Cut the butter into pieces and beat the butter into the chocolate — one piece at a time. Beat in the sweetened water. Slowly beat in the eggs — one at a time. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
Bake cake in the water bath at 300°F for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
CARB COUNT
Serves: 10
4.1 grams of carbohydrate per serving.
LOW CARB CHEESECAKE
2 lbs cream cheese (very soft)
1/2 cup sour cream
2 egg whites (NO YOLKS!)
Juice and zest of 1/2 a lemon
2 teaspoons vanilla extract
pinch of salt
1 cup pourable Splenda
Cream sour cream and cream cheese together until smooth. Add egg whites and mix for 10-15 seconds. Add juice, zest, extract, and salt and mix for 10-15 seconds. Lastly add the Splenda 1/3 cup at a time and mix until smooth.
Pour into a greased dish (I use a 9x13 pyrex) and bake at 350 for 40 minutes. After 40 minutes, turn the oven off, crack the door open, and let rest for 1 hour. Remove from oven after an hour and continue to cool on the counter.
Tastes best after chilling overnight in the frig. Serve with WHATEVER! Although it's excellent all by itself.
FOR A CRUST: (if desired, doesn't need it)
1 cup pecan flour
1 cup unsweetened, shredded coconut
2 egg yolks
1/2 cup butter
pinch of salt
Melt butter in a pan, add coconut and toss for a minute. Add pecan flour and salt and stir for 2-3 minutes to make a "paste" type mixture. Pour into a bowl and mix in the egg yolks. Press mixture into the bottom of your greased pan and then add cheesecake mixture. Bake as above.
CARB COUNT:
Without the crust; 10 pieces at 5.4 grams each
With the crust; 10 pieces at 7 grams each
LOW CARB COOKBOOKS:
The Low-Carb Baking and Dessert Cookbook
by Mary Dan Eades and Ursala Solom
This cookbook features over 200 low-carb recipes for breads, pies, muffins, cakes, candies and more.
500 Low-Carb Recipes: 500 Recipes from Snacks to Dessert, That the Whole Family Will Love
by Dana Carpender
You will learn everything you need to know about creating delicious, low-carb treats at home.
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