LOW Carb DESSERT RECIPES PROVEN TO BE GOOD PLEASE

I think you can substitute

(i) cocunut or soy flour for the wheat flour
(ii) splenda for the sugar

and make just about anything.

I even go so far as to substitute

(iii) egg whites for eggs, and
(iv) apple sauce for butter.

At the end of all that, my efforts have been decent (especially considering) though they take a bit longer to bake and the texture is different.

Having said that, I always wonder why we have to celebrate everything with food! Why not celebrate with flowers, balloons, visiting, or other special treats (like a movie)? Lately, I try to emphasize the other and de-emphasize the food.

Good luck and hope your mom has a wonderful birthday.

Does she like cheesecake?


I used a Pampered Chef 9" springform pan and the cheesecake rose to the very top.. If you don't have a springform pan and you use a regular pan it might overflow because springform pans are taller.


Ingredients:


CRUST


1/4 cup Finely Chopped pecans
1/4 cup Finely Chopped almonds
1/4 cup Finely Chopped walnuts
3/4 cup almond meal (almond flour)
2 Tablespoons butter (melt in microwave)


FILLING


1 1/2 pounds cream cheese
1 1/3 cups Pourable Splenda (or other sugar substitute that is equal to 1 1/3 cups sugar)
3 eggs
2 teaspoons vanilla
2 teaspoons lemon juice
16 ounces sour cream.
Cream cheese and eggs should be at room temperature before you start.



Directions:



How To Prepare:

Mix all nuts and almond meal with melted butter and press into a springform pan, trying to line the sides as much as possible about 1 1/2 inches up the sides of the pan, set aside to mix filling.Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar substitute a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese, add vanilla and lemon juice, Add the sour cream last until just blemded in.Pour cream cheese mixture into the springform pan. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes. If you want a cheesecake with a less brown top, put on the next rack down. Also, some have commented that they had a few cracks... Remember not to open the oven while baking, this might make it crack. You might also want to try a waterbath but its not really neccessary. When time is up, turn off the oven and prop open the oven door... leave in oven for one hour. After one hour, remove from oven. Run a knife around the edge of the cheesecake also, so if it shrinks while cooling it will not crack at that time either. Let cool to just about room temperature before the cheesecake is put into the refrigerator for 24 hours. Make sure you wait the 24 hours before sampling... A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched. Nutritional information:Without Crust:Cheesecake without crust 231.5 Calories; 22g Fat (48.5% calories from fat); 5g Protein; 6g Carbohydrate; trace Dietary Fiber; 118mg Cholesterol; 158mg Sodium.Cheesecake including Splenda:319 Calories; 28g Fat (79.6% calories from fat); 9g Protein; 7g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol; 177mg Sodium And this is cheesecake WITHOUT Splenda:311 Calories; 28g Fat (81.7% calories from fat); 9g Protein; 5g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol; 177mg Sodium

parfait with 2% greek yogurt
sweet berries (can sweeten with coconut sugar or splenda
sliced almonds

Yum!

Cheesecake. Since this is more about being diabetic than low carb diet even regular sugar kind seems to be ok for a lot of people. Fat slows down sugar so it spreads out the time the sugar is releasing in your body. So you want real, high fat kind. Years ago I actually tested it and was good with it. Not so sure if it would work for me now since a piece of bread will often send me out of control.

Try this website. I love her blog - she is super funny and has great low carb / low sugar recipes!!

http://yourlighterside.com/low-carb-dessert-recipes/

I second this suggestion! Jamie is a hoot!

Great recipes - thank you

http://www.doctoroz.com/videos/5-layer-flat-belly-dessert

I made an absolutely delicious cheesecake (no crust) that was only 4 net carbs!!

1 container fat free cream cheese
1/2 container neufchatel cheese (1/3 lower fat cream cheese--you can lower calories by making it with ALL fat free cc)
1 c. plain Greek yogurt
3 TBSP sour cream (I got the Kraft...simply)
2 TBSP vanilla inulin (this can be omitted; it just adds fiber to the cheesecake)
1 1/2 scoops vanilla protein powder (I used pure protein; it's a lower carb/sugars one)
1/4 tsp sea salt
1/3 c. stevia granular (or you can use 1/2 c splenda granular if that's your choice)
1 large egg
3 TBSP egg beaters egg whites only
1 tsp pure vanilla extract
1/4 c. unsweetened vanilla almond milk (you can use plain, or you can use cow's milk; I prefer almond-lower cal and no sugars)

Preheat oven to 325. Prepare a 6" spring form pan by spraying all sides and placing parchment paper or NON STICK Reynold's wrap (with the not stick side inside the pan, so the cheesecake doesn't stick; there's no crust, so it WILL stick without one or the other).

Beat the cream cheeses together with stevia and salt, scraping as necessary, until very creamy and smooth. Add egg and mix. Add egg whites and mix. Add remaining ingredients and mix well (scraping sides as necessary)-about 2 to 3 minutes.

Pour into pan and pound out extra air. Place in oven. Bake 30 minutes and turn heat down to 200. Continue baking one hour. Remove from oven. Allow to cool on counter and then cover and refrigerate. The next day, you have a mouth watering cheesecake ready for sharing.

I sliced it into 8 small pieces, each one having 140 calories, 7 carbs, 3 g fiber, 13 g protein, 5 g fat, and 3 g sugars.


I adapted my recipe from the one here: http://forum.bodybuilding.com/showthread.php?t=141848361&p=823256721#post823256721 I made my changes (as I always do for recipes), and did it like this, and it was so awesome. My husband had NO IDEA he was eating anything remotely healthified!!