Paleo Snack Recipes - Free Kindle Download

I seemed to get a great response from my last post about a free Kindle download for Paleo dessert recipes so I thought I would share a new free Paleo snack recipe book on Kindle. (Please keep in mind that this book may go up in price at any time but is currently listed for $0.00, so download it today!)

Click the book cover below to view this Kindle book on Amazon.

Paleo Dessert Recipe Book - Free Download

I just downloaded this Kindle book of Paleo dessert recipes for free off of Amazon and it is full of great low carb dessert recipes for the Paleo diet! I don't even have a Kindle but you can download a reader for your laptop or phone too. (This book will only be free for a short time and will go up to $2.99 soon)

 

Click the picture below to go to Amazon and download your copy.

 

Low Carb Dessert - Chocolate Peanut Butter Mousse

 

Here is my current favorite low carb dessert recipe,

Chocolate Peanut Butter Mousse

 

 

 

1.5 oz Cream Cheese softened to room temperature

2 Tablespoons whipped Peanut Butter

1 Tablespoon Hershey's Sugar Free Chocolate Syrup

 

¾ cup plus 2 tablespoons heavy cream

3 Tablespoons Splenda (or equal of your fav low carb sweetner)

　

Place your mixing bowl (metal works best for this) and beaters (or whisk attachment) in the freezer. In a different bowl, combine softened cream cheese, peanut butter and chocolate syrup. Add 2 Tablespoons of heavy cream to your chocolate peanut butter mix and stir in until incorporated. Remove the mixing bowl from the freezer and add remaining heavy cream and low carb sweetner. Beat sweet cream mix on low speed until sweetener is completely incorporated and then increase to a medium speed. Beat on medium about 1 ½ minutes or until you see the cream starting to thicken. Add ¼ of chocolate peanut butter mix at a time to the whipped cream until it is just fully mixed, being careful not to over mix the mousse. (You may have to slow or stop the mixer if you mixture is getting too firm while incorporating the two mixtures together.)

If you eat this right after making it, it is light and airy but if you refrigerate it becomes more like a rich mousse … either way I close my eyes and pretend I am eating a low carb Chocolate Peanut Butter Pie!

Makes 2 servings at 5 carbs each

 

 

Low Carb Dessert - Low Carb Ice Cream Recipe

Low Carb Ice Cream Recipe


2 ½ cups heavy cream

½ cup water

2 whole vanilla beans scraped (or 1 tablespoon vanilla extract)

½ cup of Splenda

8 egg yolks

　

Prepare a double boiler. Pour ½ cup cream and the water into the saucepan. Using the tip of a knife to split the vanilla bean lengthwise and scrape out the tiny black vanilla beans and add them to the saucepan. Add Splenda, egg yolks and the remaining vanilla bean hulls. Over the double boiler, stir until everything is thoroughly mixed and heated. DO NOT BOIL. Add remaining 2 cups of cream and stir until heated thoroughly. Remove vanilla bean hulls. Pour this low carb ice cream mixture into a bowl and place a piece of wax paper directly on top of the custard, making sure to cover completely. Chill for 2 hours, then follow the directions for your ice cream maker.
Yields about 4 cups of ice cream with a total of 12 carbohydrates or 3 carbs per cup.

Low Carb Dessert - Summer Slurpees

Okay, I confess, this is not really a Low Carb Dessert Recipe! But you will thank me if you have not already heard about this ..... Sugar Free Fanta Slurpees at 7-11! And they are soooo good! They are running one flavor a month (June is Mango) through the summer and if we buy lots of them maybe they will keep selling sugar free flavors! Not a moment too soon, thought I would melt outside today!



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.

Low Carb Holiday Dessert - Pumpkin Cheesecake

Low Carb Pumpkin Cheesecake Dessert For The Holidays:

3- 8oz packages of cream cheese
5 Large eggs at room temp.
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.

Low Carb Dessert - What Is Coconut Flour?

What is coconut flour?

Coconut flour is finely ground, dried organic coconut meat has fewer digestible (net) carbs than any other flour. Coconut Flour is a low carb flour that can replace 15-25% in place of other flours in most standard recipes. Coconut Flour is gluten-free, hypoallergenic and contains the highest percentage of dietary fiber found in any flour at 61%.

Let Someone Else Make My Low Carb Dessert

Okay in a effort to stay on track with my low carb diet I stopped in a store that sells low carb cheesecake slices, and I must say they were pretty good! It was the first time I bought low carb cheesecake already made but I needed a sweet low carb dessert fix and did not have time to cook.

Refreshing Summer Low Carb Dessert

LOW CARB FROZEN MASCARPONE AND STRAWBERRY GRANITA

** SAW THIS RECIPE ON EVERYDAY ITALIAN BUT CHANGED IT TO LOW CARB **

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 low carb 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 mixture will take about 4 hours to freeze.

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

Low Carb No Bake Cheesecake Dessert

This low carb dessert is very low carb and I eat it 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! I also use this as the base of a couple other low carb desserts that I will be posting soon also!

Low Carb Dessert Variations

Low carb desserts are about variety, finding sugar free syrups, toppings and candies to give variations of flavors to your favorite low carb dessert. The low carb flavors in the photos above would be a great addition 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 Dessert - Pot De Crème

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.

100 Low Carb Dessert Recipes

Found this while surfing ... it looks like with more than 100 low carb recipes for scrumptious fudge, ice cream, cheesecake, flan, brownies, and other mouthwatering goodies, this low-carb cookbook will keep your sugar free sweet tooth in check for a while!