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 - 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 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!

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 (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 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


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!!