Low-Carb Chocolate Coconut Macadamias Nut Cookies Recipe

Low Carb Ingredients:

· 5 Tablespoons coconut oil or butter
· ½ cup unsweetened cocoa powder
· ¼ cup cream
· 1 ½ teaspoon vanilla
· ½ teaspoon salt
· 1 cup sugar equivalent in sugar substitute (I like Splenda, but can use any)
· 4 eggs
· ½ cup coconut flour (I used Aloha Nu brand in analysis)
· ½ cup unsweetened coconut
· 36 almond or macadamia nut halves


Preparation:
Preheat oven to 350 F.
1) Melt butter in bowl or 1 quart measuring cup -- you can make the whole recipe in the same container that way.
2) Whisk in cocoa powder until blended. Whisk in cream, salt, vanilla, and sweetener.
3) Taste. This is the point where you want to get the right amount of sweetener for your taste. I tried this recipe with two different cocoa powders -- Hershey and Ghirardelli. I found that I needed more sweetener for the darker Ghirardelli.
4) Whisk the eggs in and beat until they are well-blended. Add coconut flour and blend well, and finish with the dried coconut. Combine well and let sit for 5 minutes. The coconut will absorb most of the liquid.
5) Prepare cookie sheets, either by greasing well, covering with parchment paper, or a silicone baking mat.
6) Drop batter by rounded teaspoons (batter will be about 1½ inches across). Put half an almond or macadamia nut on the top of each, and push slightly to "anchor."
7) Bake for about 12 minutes, until cookies are set and just beginning to brown on bottom.
8) Let cool on pan for about 10 minutes. Remove. When fully cool, store in airtight container.

Makes three dozen low carb cookies.

Nutritional Information (with macadamia nuts): Each cookie has a little over half a gram effective carbs plus 2 grams fiber, 2 grams protein, 5 grams fat, and 51 calories.

Low Carb Dessert Recipe For The Holidays

Pumpkin Cheesecake Low Carb Dessert Recipe:

3- 8oz packages of cream cheese
5 Large eggs at room temperature
1 and 1/2 cup Splenda
1 tablespoon of sugar free (alcohol free) vanilla extract
1-15oz. can pumpkin
2 ½ teaspoon cinnamon
1 1/8 teaspoon nutmeg
1 1/8 teaspoon ginger
½ teaspoon cloves
½ allspice


You want to take the cream cheese and eggs out of the refrigerator about 45 minutes before you begin mixing to soften the cream cheese and take the chill off the eggs.

When you are ready to begin, start by cracking the eggs into a small bowl making sure not to use the rim of the bowl to crack the eggs to avoid getting shells in the bowl. Set bowl with eggs aside.

Add cream cheese to mixer and mix on high until cream cheese is smooth. Continue mixing and add the Splenda. Once Splenda is incorporated into the cream cheese, stop the mixer and use a rubber spatula to scrape down the sides of the mixer bowl to insure even mixing. With the mixer back on high add the vanilla, pumpkin and spices. Now add the eggs one at a time letting mixer work in the one egg before adding the next. Again, stop the mixer and use a rubber spatula to scrape down the sides of the mixing bowl. Now you are ready to pour the mix into the greased spring form pan.

Bake on a preheated 350 degree oven for 50-90 minutes or until low carb cheesecake is set in the middle. Cool for an hour and than chill for at least six hours, best served the next day. This great holiday dessert that will satisfy even the non low carbers and can be made the day before to save time!

My Low Carb Dessert Recipe Calls For Coconut Flour, What Is That?

Coconut flour is finely ground, dried organic coconut meat and has fewer digestible carbs (known as net carbs) than any other flour. Coconut Flour can replace 15-25% of other flours in most standard recipes making any recipe lower in carbs. Coconut Flour is gluten-free, hypoallergenic and contains the highest percentage of dietary fiber found in any flour at 61%. I am going to post some low carb dessert recipes using coconut flour soon!

Low Carb Dessert Recipe For The Grill

GRILLED SUMMER FRUIT WITH LOW CARB SYRUP

2 FIRM BUT RIPE PEACHES, HALVED, PITTED
2 FIRM BUT RIPE PLUMS, HALVED, PITTED
2 FIRM BUT RIPE NECTARINES, HALVED, PITTED
1 RIPE PINEAPPLE CLEANED, CUT INTO ½ INCH SLICES
1 PINT STRAWBERRIES, TRIMMED AND CUT IN HALF IF VERY LARGE
¼ CUP CHOPPED FRESH MINT LEAVES
1 LEMON, ZEST
1 LEMON, JUICED
½ CUP LOW CARB SIMPLE SYRUP * RECIPE FOLLOWS*
CANOLA OIL
RICOTTA CHEESE *OPTIONAL*


LOW CARB SIMPLE SYRUP- EQUAL PARTS WATER AND SPLENDA HEAT IN A SAUCE PAN UNTIL SPLENDA IS DISSOLVE, THAN COMPLETELY COOLED.

ADD LEMON ZEST, JUICE, AND MINT TO SIMPLE SYRUP.
BRUSH SIMPLE SYRUP ON ALL FRUIT. BRUSH OIL ON HOT GRILL AND GRILL ALL FRUIT.
ABOUT 3 TO 4 MINUTES ON EACH SIDE.
FRUIT WILL BE DONE WHEN WARM WITH GRILL MARKS BUT NOT TOO SOFT. CUT FRUIT IN CHUNKS AND PLACE IN LARGE BOWL AND DRIZZLE SOME LOW CARB SYRUP MIXTURE OVER AND TOSS TOGETHER AND SERVE

* OPTIONAL* ADD 1 OR 2 TABLESPOON OF RICOTTA CHEESE TO BOWL OF MIX GRILLED FRUIT THAN DRIZZLE LOW CARB SYRUP MIXTURE OVER AND SERVE

Low Carb Summer Dessert Recipe

I was lookin for a low carb dessert recipe that was refeshing in the summer heat and found this on "Everyday Italian" and just changed the sugar to Spelenda, cutting the carbs in half!

LOW CARB FROZEN MASCARPONE AND STRAWBERRY GRANITA


1 cup water
1/2 cup Splenda, plus 1 tablespoon
1/2 cup chopped fresh mint leaves
2 cups chopped strawberries, plus 1 cup finely chopped
1/2 cup mascarpone cheese
3 tablespoons lemon juice
Pinch salt

Place the water, 1/2 Splenda, and mint in a small pan and bring to a simmer, stirring occasionally to help dissolve the Splenda. Let simmer over low heat to steep the mint. Then strain the mint from the simple syrup. Discard the mint. In a food processor combine 2 cups of strawberries with the remaining 1 tablespoon of Splenda. Run the machine to puree the strawberries. Add the mascarpone cheese, lemon juice, and salt. Run the machine until the mascarpone cheese is fully incorporated. Add the mint simple syrup and run the machine to combine. Place the strawberry mixture in an 8 by 8-inch glass dish and place the dish in the freezer. The low carb mixture will take about 4 hours to freeze.

To serve, use a fork to scrape the low carb Granita. Spoon the mixture into chilled bowls. Top with the finely chopped strawberries and serve immediately.

NOTE: YOU CAN USE ANY FRUIT YOU LIKE OR WHAT EVER IS IN SEASON.

Low Carb No Bake Cheesecake Dessert Recipe

Okay, this is a very low carb dessert recipe I eat a lot because it is fast and easy!

1 8oz package of cream cheese
1 Tablespoon unsweetened chocolate powder
3 Tablespoons Splenda

Put the cream cheese in a microwavable dish and heat on high for 15 seconds. Add chocolate and Splenda and mix until thoroughly blended. Now you can just stick the bowl in the fridge with some plastic wrap on top and wait until it firms and enjoy.

I will be posting some more variations of this low carb no bake cheesecake soon!

Variations Of Low Carb Dessert Recipes

Vartiety is the spice of life ... Well, if that is true then sugar free toppings and syrups are the spice of the low carb life! Add any of your favorite sugar free flavors to your favorite low carb dessert recipe to change it up! These would add a great taste to a low carb cheesecake, puddings and custard or even just a on top of a scoop of sugar free or low carb ice cream.

Low Carb Pot De Crème Dessert Recipe

Pot de crème is the name for the individual lidded porcelain jars or pots that this custard is traditionally baked in. This low carb French custard is richer than American custard due to using egg yolks instead of American who use whole eggs.


Preheat oven to 325F

6 large egg yolks
1/3 to ½ Splenda
2 cups half and half
1teaspoon low carb vanilla


Whisk egg yolks and Splenda until just blended. Stirring, bring the half and half to a simmer in a small saucepan. Gradually whisk the hot milk into the egg yolk mixture. Strain through a fine-mess sieve into a bowl or large measure with a pouring lip. Skim off any foam with a spoon. Stir in vanilla.

Pour the mixture into six 4-ounce pot-de-crème cups or ramekins. Put the lids on the cups or seal each ramekin with a snug-fitting piece of aluminum foil to prevent a skin from forming. Bake in a water bath for 40 to 60 minutes or until set but still quivery in the center when the cups are shaken. Take the cups or ramekins out of the water bath and let cool for 30 minutes, then refrigerate for at least 2 hours before serving these low carb custards.



Tips for custards doneness: (low carb or otherwise!)

Most custard should be removed from the oven as soon as the center appears quivery, like firm gelatin when the cup is gently shaken. Completely firm custard is overcooked and will turn slightly grainy.

To be doubly sure that the custard is ready, tilt the cup up at a 45 degrees angle. The center should remain firmly in place without flowing.

Insert a knife two-thirds of the way from the side of the cup toward the center. The knife should come out clean or with just a tiny smudge of low carb custard adhering.

Low Carb Dessert - 100 Sugar Free Recipes

Low Carb Sinfully Delicious Desserts is one of the first books on the market to focus on low carb dessert recipes using Splenda, one of the most popular sugar substitutes. Measurements and instructions are spelled out clearly, and all recipes uses low carb ingredients that are easy to find in the local grocery store.

The ADA Approves Low Carb Dessert Recipes

Why did it take so long to approve a low sugar / low carb diet for diabetes, it just makes sense!

The American Diabetes Association changes its viewpoint on low carb diets in 2008 now stating “low carbohydrate diets might seem to be a logical approach to lowering postprandial glucose”. Last year the ADA 2007 report stated that low carb diets were not recommended in the management of diabetes.

View the ADA “Nutrition Recommendations and Interventions for Diabetes” HERE