Paleo Dessert Recipe Book Download - Low Carb Dessert Recipes

For a short time, this Kindle book of Paleo dessert recipes is free off of Amazon and it is full of great low carb dessert recipes for someone on the Paleo diet! You don't even have to own a Kindle because you can download a reader for your labtop or phone and read it on there instead.

(This Kindle book download will only be free for a short time and will go up to $2.99 soon)

Click the picture below to go to Amazon.com download your copy of the recipe book.

 

Low Carb Dessert, No Recipe Needed

Okay, this is not a Low Carb Dessert Recipe, but I think you will thank me if you have not already heard about this ..... Sugar Free Fanta Slurpees at 7-11! They are running one flavor a month (June is Mango and it is sooo good!) through the summer and I hope if we buy lots of them they will keep selling sugar free Slurpees! Perfect for hot summer days!

 

Low Carb Cheesecake Dessert Recipe

I noticed that the link to the Cheesecake Low Carb Dessert recipe was not working so here is a link to a different version. This video shows you how you can add your favorite low carb snacks to a basic no sugar cheesecake batter for a custom low carb dessert recipe!

Low Carb Cheesecake Video Recipe

Almond Ricotta Creme Low Carb Dessert Recipe

I was looking through old low carb books for dessert recipes long forgotten that are extra low in carbohydrates for guilt free snacking ... I came across a old favorite straight out of "The South Beach Diet" book:

Almond Ricotta Creme

1/2 cup part-skim ricotta cheese
1/4 teaspoon almond extract
1 package sugar substitute
1 teaspoon slivered toasted almonds

Mix together the ricotta, almond extract and sugar substitute in a dessert bowl. Serve chilled and sprinkled with toasted almonds.

Serves one, 8g carbohydrates

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

Low Carb Dessert Recipe - Peanut Butter Cookies

These flourless, low carb cookies rock!

Low Carb Peanut Butter Cookies

· 1 cup no sugar added peanut butter, creamy or crunchy
· 1 1/3 cups baking sugar replacement (I use Splenda)
· 1 egg
· 1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees F. Grease a large baking sheet.

In a mixing bowl, combine the low carb peanut butter, 1 cup of the Splenda, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork dipped in Splenda, press a crisscross design on each cookie. (I experimented and added some sugar free chocolate to some of the cookies as seen in the picture and they turned out great!) Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining Splenda. Cool slightly before removing from pan, enjoy!

Low Carb Mocha Cheesecake Dessert Recipe

Low Carb Mocha Cheesecake

4- 8oz packages of cream cheese
5 large eggs at room temperature
1 cup Splenda
½ cup brewed coffee
4 1/2 tablespoons Hershey’s chocolate powder (no sugar added)


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. With the coffee slightly warm mix in chocolate powder until dissolved and set aside.

Add cream cheese to mixer and mix on high until cream cheese is smooth. Continue mixing and add the Splenda. Once the 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 half of the coffee and chocolate mixture and set the rest aside for the topping. 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 60-70 minutes or until low carb cheesecake is set in the middle. Cool for an hour, add low carb mocha ganache (recipe follows) and than chill for at least six hours, this low carb dessert is best served the next day.


Low Carb Mocha Ganache

¼ cup heavy whipping cream
3 tablespoons Hershey’s chocolate powder (no sugar added)
¼ cup of chocolate and coffee mixture (leftover from cheesecake recipe)

Heat heavy whipping cream over low heat, remove from heat and add chocolate powder (you may want to sift it as you add it to avoid lumps) stir and put back on low heat and continue to stir until all chocolate is thoroughly mixed. Heat until ganache thickens. Add coffee mixture, mix in and heat for one minute than remove from heat. Let the low carb mocha ganache cool then pour over cooled cheesecake and chill immediately.

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 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!