Low Carb Dessert - Cheesecake Video Recipe

I am re posting the Cheesecake Low Carb Dessert video recipe since the other version is no longer playing for whatever reason. This video shows you how you can add your favorite low carb snacks to a basic low carb cheesecake batter for a custom low carb dessert!

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Lemon Zest Ricotta Creme Low Carb Dessert

Between running my own business and having a new puppy, I have not had a lot of time to be creative and make up my own low carb dessert recipes so I have been dusting off a couple low carb books and revisting some old favorites. This low carb dessert is favorite of my mom and when we have family dinners at her house, she sometimes makes this for her and I to eat instead of whatever everyone else is having. Straight out of "The South Beach Diet" recipes:

Lemon Zest Ricotta Creme

1/2 cup part-skim ricotta cheese
1/4 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1 package sugar substitute

Mix together the ricotta, lemon zest, vanilla extract and sugar substitute in a dessert bowl. Served chilled.

Serves one, 7g carbohydrates

Low Carb Dessert - Low Carb Cheesecake Video Recipe

Low carb cheesecake is still my favorite low carb dessert!

Low Carb Dessert - Peanut Butter Cookies

Yes, low carb cookies made with no flour and using Splenda, very yummy!

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. (At this point I added sugar free chocolate that I cut into small chunks to a couple of the cookies as seen in the picture.)

Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining Splenda. Cool slightly before removing from pan.

Tip: This batter can be sticky, use a little non stick spray on the spoon and your fingers.

Low Carb Dessert - Low Carb Peanut Butter Cheesecake with Chocolate Ganache

This is my new favorite low carb cheesecake flavor, peanut butter! It was the first time I tried it and it was awesome!

Low Carb Peanut Butter Cheesecake with Chocolate Ganache

4- 8oz packages of cream cheese
4 large eggs at room temperature
3/4 cup Splenda
1 teaspoon of sugar free vanilla extract
1 cup Peter Pan whipped peanut butter with 1/3 less sugar

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 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 the vanilla and peanut butter. 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 (I used a 8" inch springform pan for this cheesecake).

Bake on a preheated 350 degree oven for 45-50 minutes or until low carb cheesecake is set in the middle. Cool for an hour, add low carb chocolate ganache (recipe follows) and than chill for at least six hours, this low carb dessert is best served the next day.


Low Carb Chocolate Ganache

¼ cup heavy whipping cream
3 mini Hershey’s sugar free chocolates, chopped
2 tablespoons Hershey’s chocolate powder (no sugar added)

Heat heavy whipping cream over low heat and add chopped low carb chocolate. Stir continuously until chocolate is incorporated and looks like hot chocolate. 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. Remove from heat, pour over cooled cheesecake and chill.

Low Carb Whip Cream

1 cup heavy whipping cream
½ Splenda
1 teaspoon sugar free vanilla
3 tablespoons Hershey’s chocolate powder (no sugar added)

Put mixing bowl and your whisk blender attachment in freezer to get cold. Add all low carb ingredients together in chilled bowl (you may want to sift the chocolate powder as you add it to avoid lumps) and hand whisk till blended. Once blended, whip the mixture on high until it forms stiff peaks. Serve on top of Low Carb Peanut Butter Cheesecake with Chocolate Ganache!

Low Carb Dessert For The New Year!

Like everyone else I know, I fell off the diet wagon during the holidays and have been being trying to get back on since. Well, here I am jumping back on the low carb diet wagon and I am taking you with me! I also convinced my girlfriend who is a baker, to try a low carb diet instead of other traditional diets, so hopefully we will come up with some new and exciting low carb dessert recipes!

Low Carb Dessert - Chocolate Coconut Macadamia Nut Cookies

Low-carb chocolate coconut macadamias nut cookies that I found online, Very YUMMY!


· 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 low carb 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 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.