Help - Low carb desserts?

I made an easy one recently....

I ground .75 cup cashew. Added .75 cup sesame seed. and mixed with almost .75 cup (about 3 teaspoons left in the cup... )

Mix it all together well, then scoop about a tablespoon worth into mini-cupcake wrappers...

top each one with a whole cashew and a sprinkle of sea-salt. Refrigerate until serving.

My batch made 19 cups... although a few were fuller than others and it could have made 20...

94 calories, and 13 carbs. It's a perfect little treat with hot tea. Sweet, with a bit of a bitter quality from the sesame seeds - and the sea-salt to balance it out.

Honey. Sorry. My brain sometimes works to fast, and my fingers forget to type in the rest...

SnuggleSmacks wrote: »

Mix sugar free pudding mix with almond milk (use half the amount the directions tell you since almond milk won't set the same as cow's milk) and top with Cool Whip Free.

Halve and core a pear, bake or poach til soft, top with goat cheese or blue cheese and almonds or pecans.

I had nothing but problems trying to use almond milk when I had my tonsils removed, but I found greek yogurt worked well (half greek yogurt, half water to thin it). Don't know how that measures up carb-wise though.

RoseyDgirl wrote: »

0.75 cup(s), Seeds - Sesame seeds, whole, dried
0.75 cup(s), Raw Cashews
0.70 cup(s), Honey
Nutrition Facts
Servings 19.0
Amount Per Serving
calories 94
% Daily Value *
Total Fat 5 g 7 %
Saturated Fat 0 g 2 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 1 mg 0 %
Sodium 1 mg 0 %
Potassium 33 mg 1 %
Total Carbohydrate 13 g 4 %
Dietary Fiber 1 g 3 %
Sugars 11 g
Protein 2 g 4 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 6 %
Iron 6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie

---- Only thing is - I used roasted cashews instead of Raw. the recipe ap here wouldn't allow me to find the roasted/salted cashews and kept giving me Raw... so, some of the nutritional elements may be off from them being treated.

I'm glad you did this because I couldn't figure out how nuts and salt in a cup was supposed to be a dessert. LOL!

there are lots of recipes for low-carb cakes too... I attempted a chocolate cake, but I hadn't put in enough sugar - so, after the first slices ... the rest was turned into chocolate toast.

it was actually pretty yummy even without the sugar. Very intense chocolate. ... and probably would have been to die for with a drizzle of godiva liquor over it & a little whipped cream.

Let me know if you want to go so far as to bake - I have the recipe on here.

grain-free chocolate cake
Servings 8
calories per serving 171
10 Ingredients Edit Recipe
1.00 cup(s), Almond Meal/flour- Net Carb (3)
4.00 Tablespoons, Coconut Flour
3.00 large, Eggs - Whole, raw
1.00 cup(s), Cottage cheese - Lowfat, 1% milkfat
4.00 tbsp(s), Cocoa - Dry powder, unsweetened
6.00 tsp(s), Organic Blonde Coconut Palm Sugar
1.00 tsp(s), Baking soda
0.50 tsp(s), Baking Powder
1.00 tsp(s), Vanilla extract
0.50 cup(s), Almond Milk - Original - Unsweetened Vanilla
Nutrition Facts
Servings 8.0
Amount Per Serving
calories 171
% Daily Value *
Total Fat 10 g 16 %
Saturated Fat 1 g 4 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 80 mg 27 %
Sodium 487 mg 20 %
Potassium 102 mg 3 %
Total Carbohydrate 13 g 4 %
Dietary Fiber 4 g 15 %
Sugars 5 g
Protein 10 g 20 %
Vitamin A 3 %
Vitamin C 0 %
Calcium 9 %
Iron 10 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

******
It's not sweet at all. - so a drizzle of chocolate liquor would kick it up a notch, and some whipped cream to top so it doesnt just look like a single layre unfrosted cake...

I'm intending to make this one again. because I loved it as toast...

PwrLftr82 wrote: »

Need2Exerc1se wrote: »

Does anyone have any tried and true low carb dessert recipes that would taste good to someone not used to eating low carb? Artificial sweeteners are okay. High fat is not, but it doesn't have to be low fat.

If it has to be low carb and can't be high fat...chicken breast topped with some sugar free chocolate sauce?

Yeah. I don't know how to make dessert low carb and not high fat.. I lose.

Try looking at "chocolate covered katie"'s recipe blog.
Or "desserts with benefits".
Or "foodie fiasco".

nxcguy wrote: »

fat free Greek yogurt and a cup of frozen blueberries I is use Costco wild blueberrys or sometimes the tri berry mix but its low in cals high in protein easy and tasts awesome. Hint keep the blueberrys frozen

I was going to say something similar. I would do fat-free vanilla greek yogurt (I like the Chobani 100 kind) with some berries, and then you can top it with some chopped nuts and/or a very small sprinkle of granola or something for a little texture. You could even add a small dollop of whipped cream (or Cool Whip....I try so hard to stay away from overly-processed foods but Cool Whip is a major weakness for me, haha). Or instead of berries you could do a chopped apple and a few walnuts or pecans (I'd use glazed nuts if you have a couple extra carbs) with the yogurt. You'd obviously have to tweak the exact proportions to whatever will fit your needs for the day, but yogurt/fruit/nuts is a good way to get some protein and some good fats along with your dessert, and it's PLENTY sweet. If you wanted it to look nice for Christmas dinner, you could prepare it ahead of time as a parfait in a pretty glass.

Trutein Magic Pudding (there are 2 flavors - chocolate and vanilla caramel)

50g (around 2 scoops)
Calories 170
Total Fat 2g
Saturated Fat 1g
Cholesterol 45mg
Sodium 275mg
Total Carbohydrate 13g
Dietary Fiber 2g
Sugars 4g
Protein 28g
Vitamin A 1%
Vitamin C 1%
Calcium 22%
Iron 7%

Sugar Free Dried Cranberries- Homemade!

• 1 – 12oz package fresh or frozen cranberries
• 1 cup water
• Sweetener of choice equal to ½ cup sugar – ex: Stevia or granulated Splenda for baking
• 2 tbsp of veggie oil (not olive, something without heavy aroma)

Instructions
1. Preheat oven to 200F an line a rimmed baking sheet with parchment paper.
2. In medium saucepan, combine berries and water over medium heat. Cool just until all cranberries have popped, but do not let come to a boil or else all the juices come out.
3. Drain berries in a colander and transfer to a medium bowl. Toss with sweetener and oil.
4. Spread on prepared baking pan and separate each individual berry as best you can.
5. Place baking sheet in oven and let dry, 3 hours or longer. I found 3 hours worked just fine.
6. Remove, let cool and transfer to an airtight container. Store in refrig. Use for homemade treats like granola bars, low-fat snacking, or whatever else.

Notes: Makes 8 servings. Each serving has 5.1grams of carbs and 2.2 grams of Fiber. Total Net Carbs= 2.9grams.


NOTE: I made my third batch with honey instead. Came out less sweet but I prefer the honey now. Pic is prior to drying.

Make clafouti! I'm pretty sure you could sub out the sugar with splenda if you wanted to. Here is the Julia Child version:

food.com/recipe/julia-childs-cherry-clafouti-239454