Low Carb Cheesecake Recipe

This is a video recipe for my favorite low carb dessert recipe, low carb cheesecake! Had some issues uploading it so here is the link ----> Low Carb Cheesecake Recipe

Quick Low Carb Dessert Recipe

Like almost everyone else, the holidays knocked my low carb diet off track but I am right back on it now!! This is a very simple low carb dessert recipe that I have posted before but it is the one really quick and easy low carb dessert that tastes great, perfect for getting back on track! The quick recipe follows, the picture also has some sugar free whipped cream that I "whipped up" from heavy whipping cream and splenda:

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.

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 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 Dessert Is Good For You

Low carb dessert can help reduce metabolic syndrome

A new study indicates that a low carb diet is better than a diet low in fat in reducing inflammation and blood saturated fat in metabolic syndrome, which is a condition afflicting one quarter to one third of adult men and women and is an established pre-cursor to diabetes, coronary heart disease, and other serious illnesses. A diet low in carbohydrates is more effective at reducing high triglycerides, saturated fatty acids in the blood and markers of inflammation.

Read the article here:
www.sciencedaily.com/releases/2007/12/071203091236.htm

Low Carb Cheesecake Variations

Low Carb Cheesecake Variations

Okay, I already posted my basic low carb cheesecake recipe and today I want to talk about some yummy low carb variations. One of the quickest and easiest ways to add flavor to your cheesecake without adding any sugar or carbs is to use sugar free flavored syrups. I have see over 20 different flavors of sugar free syrups, all which would go nice in a cheesecake. I also like to add sugar free chocolate flavor to my cheesecake in different ways, like chop a sugar free/low carb chocolate bar and mix the chucks in the low carb cheesecake batter by itself or in combination with a sugar free syrup (example: strawberry or carmel go good with chocolate) or after you have poured the low carb cheesecake batter into the springform pan, add sugar free chocolate syrup and swirl the chocolate to give it the marble look.

Low Carb Almond Biscotti

Low Carb Dessert Recipe - Almond Biscotti

Servings: 48

Ingredients:

16 oz blanched almonds

1 cup soy flour

1 tsp salt

1 tsp baking powder

2-1/2 tsp ground cinnamon

1 cup peanut oil

1 cup Splenda

3 large eggs

1 tsp vanilla extract

1 tsp orange extract

Instructions:

Preheat oven to 325°F-160°C.

Measure out 1 cup of almonds and set aside.

In a blender (not food processor), process the rest of the almonds to make flour. Put the almond flour in a bowl, and add the soy flour, salt, baking powder and cinnamon. Mix the dry ingredients together and set aside.

In a large mixing bowl, blend the oil and Splenda. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and orange extracts, mixing well. Add the dry ingredients to the oil mixture, blending well. Add the reserved sliced almonds. This will make oily soft dough.

Divide the dough into four sections, and form each section in a small loaf approximately 2 inches 50mm wide and 1 inch 25mm high. Put the loaves on a large greased cookie sheet (I lined mine with foil for easy clean up).

Bake at 325 degrees for about 40 minutes.

When the loaves are done, remove from oven, and reduce the oven's temperature to 200 degrees. Take the loaves off the cookie sheet and put them on a cutting board. Using a sharp knife, slice each loaf into about a dozen pieces, about 1/2-3/4-inch 12-20mm thick. Put the slices back on the cookie sheet, cut sides down.

When all the loaves are sliced, put the cookie sheet back in the oven for 10-15 minutes. Remove, turn the slices over, and put back in the oven for another 10-15 minutes.

Makes about 48 biscotti, each about 2 carbs. These can be stored in an airtight container or in the freezer for several weeks.

Per Serving: 108 Calories

2 carbs

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Almond Coconut Macaroons - Low-Carb Recipe

One of my favorites. As much as I love to eat macaroons, I'm glad I found a low carbohydrate recipe for them. It doesn't mean that I can eat all that I want, but I can eat more than before without feeling as guilty! I've included an Almond Cookie recipe as a bonus! Enjoy them both!

Almond Coconut Macaroons

Servings: 24

Ingredients:

4 egg whites

1/4 tsp salt

1 tsp vanilla

1 cup Splenda

1/2 cup ground almonds

2 cups coconut shreds (unsweetened)

Instructions:

Preheat oven to 325°F-160°C.

In a mixing bowl, whip the egg whites, salt and vanilla until frothy.

Slowly pour in the Splenda. Whip until stiff peaks form - but not dried out. Fold in the almonds and coconut.

Line a cookie sheet with parchment paper. Drop the macaroon batter by rounded tablespoons about 1/2 to 1 inch 25mm apart on the parchment (macaroons don't rise or spread, so you can put them close together).

Bake in the preheated oven for about 20 minutes, or until golden brown. Turn off the oven heat, open the door slightly, and let the macaroons sit in the oven until cool - this keeps the moisture content down.

Store in an airtight container. Makes about 2 dozen macaroons

Per Serving: 58 Calories 4 carbs





Almond Cookies

Yield: 24 servings

Ingredients:

1-1/4 cups almond flour

1 cup Splenda

1 egg

1/2 teaspoon almond extract

1/4 cup butter, softened

Mix all ingredients together well and form into 24 small balls. Press flat on an ungreased cookie sheet. Decorate with an almond slice

(optional).

Bake for 8 minutes at 350 degrees F.

Per Serving: 21 Calories

2 carbs

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Easy Low Carb Cheesecake Recipe

Today I am going to share my all time favorite low carb dessert recipe, low carb cheesecake. I have about 8 different variations of this low carb cheesecake dessert recipe and I am going to show you the basic recipe and give you the ingredients for the variations and give you ideas to create a low carb cheesecake of your very own. This cheesecake recipe is not only delicious but it is one of the lowest carb cheesecakes you ever eat (I do not use a crust of any kind) and it is also the easiest you will ever make (The basic recipe only uses four ingredients)!

3- 8oz packages of cream cheese
3 Large eggs
1 cup Splenda
1 tablespoon of sugar free (alcohol free) vanilla extract


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. 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.

Before pouring this mix into the spring form pan you need to add the low carb flavor to the cheesecake. You can use anything low carb or sugar free to flavor, including jelly, preserves or my favorite, chocolate! Now you are ready to pour the mix into the greased spring form pan.

Bake on a preheated 350 degree oven for 50-65 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.

Low Carb Flourless Chocolate Torte

Low Carb Flourless Chocolate Torte

Here is a great low carb dessert recipe for a party or get together. It serves 16 to 20 because of the richness of the intense low carb torte dessert.

Low Carb Torte:

1 pound sugar free chocolate, cut up
1 pound butter
1 cup whipping cream
1 cup splenda
9 eggs
4 teaspoons vanilla

Low Carb Topping:

1 cup whipping cream
12 ounces of sugar free chocolate, cut up


Grease bottom and sides of a 10-inch spring form pan and line a sheet pan with foil; set both aside. In a large heavy saucepan combine one pound of sugar free chocolate, the butter, 1 cup whipping cream and splenda. Cook and stir over medium-low heat until chocolate and butter are melted; remove from heat.

In a large bowl whisk eggs and vanilla together. Slowly stir half of the chocolate mixture into egg mixture. Return egg mixture to remaining low carb chocolate mixture, stirring until combined. Pour batter into prepared pan. Place pan on the lined baking sheet; place on oven rack.

Bake in a 350 degree oven for 45 to 50 minutes or until evenly puffed and a knife inserted near center comes out clean. Remove from oven and cool thoroughly on a wire rack. Chill for several hours or until low carb torte is firm. Use a small metal spatula or knife to loosen torte from sides of pan; remove sides of pan.

For the topping: In a small saucepan heat the 1 cup of whipping cream to just boiling. Place 12 ounces of sugar free chocolate in a medium bowl. Add hot whipping cream and stir until chocolate is melted. Cool to room temperature. Spread over top of the low carb dessert, allowing some to drip down the sides. Cover and chill until set.

Let this delicious low carb torte dessert stand at room temperature for 30 minutes before slicing. Enjoy!!

Low Carb Chocolate Mousse Recipe

Okay, some of you may not technically think of this as low carb mousse but it is yummy, filling and easy low carb dessert that I make at least twice a week at home.

1 Cup heavy whipping cream
1 Tablespoon Splenda
1 Single-serve cup of sugar free (low carb) chocolate pudding

Now, I have a hand mixer and I just pour the cup of heavy whipping cream into the measuring cup, add splenda and beat until the low carb mixture turns into low carb whipped cream, but the process works the same with a mixing bowl. Then gently fold the sugar free pudding into the low carb whipped cream and eat!

Please note the amount of carbs depends on the type (double chocolate, mocha, etc.) and brand of pudding. Most low carb/sugar free pudding have 3-6 carbs after you subtract the sugar alcohol, so read the carbs on the labels before you buy.