Desserts

Entrees | Mains | Breads | Pasta | Desserts

Vanilla Ice Cream

Ingredients:

• 5 egg yolks
• 1 cup Splenda (or 1/2 cup Splenda, 1/2 cup Sweet-N-Low) *
• 3 teaspoons no-sugar vanilla extract
• 1 1/4 cups heavy cream, whipped
• 1 cup water
  

Place egg yolks, vanilla extract, sweetener and water in blender. Blend at medium speed for 30 seconds. Fold yolk mixture into whipped cream. Blend well, being careful not to break down volume of whipped cream. Empty into refrigerator tray and freeze for 2 hours.

Makes 8  1/2-cup servings.   4 net grams of carbohydrate per serving.

*NOTE: To lower carb count to 2 carbs per serving, use liquid sweetener instead. (Liquid Splenda and liquid Sweet 'n Low make a nice mix.)

 

Chocolate Mousse

Ingredients:

• 2/3 cup Splenda
• 4 Tbsp unsweetened cocoa
• 1 pint heavy cream
• 1/2 Tbsp. vanilla extract
  

Add all ingredients into a deep mixing bowl. Mix with electric mixer until stiff. Spoon into 4 ramekins. Serve immediately or refrigerate. Top with artificially sweetened whipped cream if you like.

Makes 4 servings. 8.1 net grams of carbohydrate per serving

 

Atkins' Crustless Cheesecake

Ingredients:

• 12 oz cream cheese, softened
• 3 pkts Splenda
• 1 tsp. vanilla extract
• 1 Cup heavy cream
• 1/2 Cup fresh strawberries, quartered. (optional)
  

Combine cream cheese, sugar substitute, and vanilla extract in a bowl and mix well. Beat the heavy cream in a separate bowl until it forms soft peaks. Fold the whipped cream into the cream cheese mixture.

Transfer the mixture to a large glass bowl and chill, covered with plastic wrap, for at least 25 minutes. Top with berries if you like. Serve immediately or store, covered with plastic wrap, in the refrigerator for up to 2 days.

Serves 8.   2.6 carbs per serving (7 carbs if using berries.)

 

Chocolate Cheesecake

Ingredients:

• 16 oz cream cheese, softened
• 3 eggs
• 1 Cup sour cream
• 1/2 Cup Splenda
• 1 Tbsp. vanilla extract
• 1 pkg Jell-O Sugar Free Chocolate Pudding
  

Preheat oven to 350°F. Place all ingredients in a bowl and blend for 15 minutes. (Use food processor, mixer or blender and alter time as appropriate to mix completely.) Pour mixture into a 9-inch non-stick pie pan. Bake 1 hour. Turn off oven and allow cake to remain in oven 1 additional hour. Refrigerate till chilled and cut and serve. Store, covered with plastic wrap, in the refrigerator for up to 4 days.

Serves 8.   8.6 net grams of carbohydrate per serving

 

Chocolate Globs

Ingredients:

• 1 oz chocolate baking square, unsweetened
• 1/2 cup peanut butter
• 2 Tbsp butter
• 2 Tbsp cream cheese
• 1 cup Splenda
• 2-3 Tbsp chopped nuts, or unsweetened coconut (optional)
  

Melt together first four ingredients over very low heat. Remove from heat and add artificial sweetener and coconut or nuts, if desired. Drop as globs onto wax paper and put into fridge where they will harden quite a bit but not as much as a chocolate candy bar.

This is also wonderful as a chocolate sauce while still hot. Just spoon a small amount over low carb ice cream. You can also let the globs harden and then cut them up into tiny small pieces and use like chocolate chips as part of a dessert.

Carbs must be calculated according to your optional preferences used above. Any combination should keep this low-carb for treat-sized amounts.

 

Low Carb Tiramisu

Cake Ingredients:

• 1/4 cup butter
• 1/4 cup heavy cream
• 2 large eggs
• 3/4 cup Splenda
• 1/2 cup full-fat soy flour
• 1 tsp baking powder
• 1/4 cup whole wheat or oat flour
• 1/2 tsp. vanilla extract
• 3/4 cup coffee
• 1 Tbsp Splenda
  

Preheat oven to 375°F.
Spray a 13"x9" pan with a non-stick cooking spray. In a small pan, heat the butter & cream until steaming hot. In a large bowl, beat eggs at high speed until light in color (don't underbeat — they should become a pale lemony color.) Gradually beat in the 3/4 cup Splenda and beat for 2 minutes. Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour, baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour into prepared pan.

Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.

In a 1 cup measure, combine coffee and 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.

Topping Ingredients:

• 16 oz cream cheese
• 1/3 cup Splenda
• 1/2 tsp. rum extract
• 2 cups heavy cream, whipped stiff
  

Make Topping:
In a large bowl beat the cheese until smooth & creamy. Beat in Splenda and rum extract. In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined. Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.

Makes 18 squares — 6 carbs per square

 

Chocolate Muffins

Ingredients:

• 2/3 cup oil
• 1/2 cup water
• 1/3 cup heavy cream
• 3 eggs
• 1 teaspoon vanilla
• 1 Tablespoon liquid sweetener
• 2 Tablespoons Splenda
• 1 cup vanilla whey protein powder
• 2 Tablespoons oat flour
• 2 Tablespoons high gluten flour
• 2 teaspons baking powder
• 1/4 cup baking cocoa
• 2 teaspoons orange peel
• 1/4 cup chopped walnuts
  

Preheat oven to 350°F.

Combine oil, water, cream, eggs, vanilla and liquid sweetener. Mix well. Add Splenda, vanilla whey powder, oat and gluten flours, orange peel and baking cocoa; mix till moistened. Stir in nuts. Pour into 12 greased or papered muffin tins. Bake at 350°F for 10 to 15 minutes. Watch closely and don't over-bake!

Makes 12 muffins.   3 carbs per muffin.