Low Carb Sweets

Sweets

Creamy Italian Panna Cota

Note: 6 4-oz servings. Total Carbohydrates: 57
Panna cotta is a creamy Italian dessert. Perfect with fresh berries or with the Balsamic Strawberry concoction below.
The vanilla bean gives this dessert a wonderful flavor, but you can use 2 tsp. pure vanilla extract instead. The recipe can be easily halved or doubled and can be made the day before.

Ingredients for sweet cota:
4 Tbsp. water
2 1/2 tsp. gelatin
3 cups whipping cream
1/2 cup Splenda
1/2 vanilla bean, slit lengthwise

Place the water in a small bowl and sprinkle the gelatin over the top.
Let stand until softened.
Combine half of the cream and the vanilla bean in a pot.
Bring to a boil, add the gelatin and remove from the heat.
Stir until the gelatin dissolves.
Remove the vanilla bean and scrape the seeds into the mixture with the tip of a small knife.
Stir in the Splenda and the remaining cream.
Pour evenly into 6 4-5 oz ramekins.
Place in the fridge and chill until set, approximately 2 hours.
To serve, place the ramekins in hot water for 30 seconds.
Run a knife around the inside of each and place a plate over the top.
Turn upside down and vigorously shake the ramekin while holding the plate securely.
The panna cotta will fall out onto the plate.
Remove the ramekin and spoon the berries over the top.
Serve immediately.

Bread Pudding

Ingredients:
3 oz bag plain pork rinds, lightly crushed
2 eggs
1/2 cup heavy cream
1/2 cup water
1/4 cup splenda or AS
1 t vanilla
1 t cinnamon

Mix cream, eggs, water, sweetener, vanilla and cinnamon.
Butter 1 or 1 1/2 qt. Casserole dish.
Put lightly crushed pork rinds in dish and pour liquid over.
Preheat oven to 350 and let casserole sit while it preheats so pork rinds can absorb some liquid.
Sprinkle with cinnamon.
Bake 30-40 min until top lightly browned.
Tests best warm.

Total 13 carb (12 NET carbs). Serves 3 @ 4 carbs

Hot Chocolate

Ingredients:
1 t unsweetened cocoa
1 pkg Splenda
dash salt
dash cinnamon
1/2 cup boiling water
2-3 T heavy cream

Place first 4 ingredients in cup.
Add water and cream and stir. (Can add a shot of sugar-free syrup).
3 carbs (2 NET carbs)

Brownies

Ingredients for sweet brownies:
2 eggs
1/2 c butter, softened
1 oz unsweetened chocolate
2 T water
2 T whey protein powder
10 pkts AS
1 oz walnuts, chopped
3 T Davinci's SF chocolate syrup

Preheat oven to 350F.
Cream butter, add eggs one at a time, beating well.
Melt chocolate with extract and water (microwave or double boiler).
Add melted chocolate, and other ingredients to butter.
Mix well.
Taste for sweetness and add more sweetener if desired.
Grease 9x9" baking pan.
Pour batter into pan and bake 15 minutes.
Total 19 carb (13 NET carbs).
Serves 9 @ 1.5 carbs.

Lemon Mousse

Ingredients for sweet mousse:
2 oz soft cream cheese
1/4 cup lemon juice
4 packs of Equal
1 c heavy cream
1 t lemon extract

Beat cream cheese and sweetener with mixer until smooth.
Slowly add lemon juice and mix until smooth and creamy.
Add heavy cream and lemon extract.
Beat until fluffy and heavy cream will hold "soft peaks."
Refrigerate.
Total: 16 carbs.
Serves 4 @ 4 carbs.

Chocolate Peanut Butter Parfaits

Ingredients:
1 1/2 cups + 2 T heavy cream
1 cup water
2 T SF chunky peanut butter
1 sm. pkg SF Chocolate pudding mix

Add 2 T of cream to peanut butter and stir until blended.
Whip 1/2 cup heavy cream, then fold it into the peanut butter.
Pour the remaining 1 cup cream and 1 cup water into a mixing bowl.
Add pudding mix and beat with wire whisk 2 min.
Spoon half the pudding mix into 6 parfait glasses.
Cover with whipped cream/peanut butter mixture, top with remaining pudding mix.
Refrigerate.
Total 49 carb (46 NET carbs).
Serves 6 @ 7 CARB.
This is rich so you could probably put it into 8 parfait cups

Cinnamon Bread Pudding

Ingredients:
1/3 cup cream
1/3 cup water
1 T butter
1 egg
4 pkgs Splenda
3/4 t cinnamon
dash cloves, nutmeg, salt
2 cups cubed low-carb bread *

Preheat oven 350F.
Heat milk and butter in microwave until butter melted; cool slightly.
Beat egg until foamy; mix in other ingredients except bread.
Mix milk mixture and egg mixture; add bread and stir.
Spoon into ungreased 1 1/2 qt. Casserole.
Place casserole dish in roasting pan and add 1" hot water into roasting pan.
Bake, uncovered, 40-45 min, until knife inserted comes out clean.
Total: 14 carbs (11 NET carbs).
Serves 3 @ 3.7 carbs.

Swedish Nuts

Ingredients:
1 egg white
2 cups pecan halves
2/3 cup splenda
2 tsp cinnamon
2 tbsp DaVinci SF vanilla syrup

Heat oven to 300F.
Grease a cookie sheet.
Mix egg white and pecans until pecans coated and sticky.
Mix other ingredients and stir into nuts.
Spread out in single layer and bake 30 min until toasted.
Total: 51 carbs.

Chewy Brownies

Ingredients:
1/2 cup butter
1/2 cup cocoa
1 cup splenda
2 eggs, beaten
1 tsp vanilla
dash salt
1/4 cup almond flour
1/4 cup oat flour
1/4 cup chopped walnuts

Preheat oven 350F.
Melt butter.
Add cocoa and blend until smooth.
Add splenda and vanilla; blend until creamy.
Add eggs and beat.
Add flour and blend, but don't overbeat.
Stir in nuts. Butter and (almond) flour 8x4" loaf pan.
Bake 25 min.

Total: 72 carbs (51 NET carbs). 8 brownies @ 6 carbs.
These were exceptional. The combination of almond and oat flour made the consistency like real brownies.

Cinnamon Crisps

Ingredients for sweet crisps:
3 oz plain pork rinds
15 pkgs Splenda
4 Tbsp butter
1 Tbsp cinnamon

Put rinds in a plastic bag and drizzle melted butter over top.
Add splenda and cinnamon to bag and "mush" around to coat rinds. (These are best served immediately. You can put them in a warm oven to crisp if you have any left over).
I made a half bag and used liquid Splenda and it was a perfect snack for 2.

Cinnamon Bread Pudding

Note: Total: 14 carbs (11 NET carbs). Serves 3 @ 3.7 carbs.

Ingredients:
1/3 cup cream
1/3 cup water
1 T butter
1 egg
4 pkgs Splenda
3/4 t cinnamon
dash cloves, nutmeg, salt
2 cups cubed low-carb bread *

Preheat oven 350F.
Heat milk and butter in microwave until butter melted; cool slightly.
Beat egg until foamy; mix in other ingredients except bread.
Mix milk mixture and egg mixture; add bread and stir.
Spoon into ungreased 1 1/2 qt. Casserole.
Place casserole dish in roasting pan and add 1" hot water into roasting pan.
Bake, uncovered, 40-45 min, until knife inserted comes out clean.
I used my Low-carb bread substitute bellow but instead of soy protein isolate, I used whey protein isolate.

Low-Carb Bread Substitute

Note: Total: 5 carb (4 NET carbs)
Makes 24 thin slices @ .2 carbs

Ingredients:
1/2 c soy isolate
1 t baking powder
3 large eggs
1 T oil
2 T water
2 T heavy cream
2 art. Sweetener
1/2 t cinnamon

Preheat oven to 350F and spray loaf pan with non-stick spray.
Mix all ingredients in bowl with whisk until smooth.
Spread into bottom of loaf pan.
Bake 15-18 min, let cool 5 min.
Remove from pan and finish cooling.
This makes a loaf about 1" high and the slices look like biscotti.
The bread is a litle dry, but good for making French toast, and toasted with a lot of butter.
You can add basil or other herbs instead of the sweetener and cinnamon.

Homemade Yogurt

Ingredients:
1 quart heavy cream
2 T plain yogurt
2 T splenda sweetened DaVinchi syrup

Put heavy cream into heat-proof container, and put in a pot of simmering water which comes about half-way up the sides of the container.
Simmer the cream for 20 minutes.
Remove the jar from the water and allow to cool to room temperature.
Stir in plain yogurt, making sure it has live culture.
Cover and leave at room temperature for 48 hours.
Refrigerate.

I used vanilla syrup, and this was excellent. It was very rich, though, and I would probably use whole milk next time. (The yogurt culture converts the lactose in the milk to lactic acid, and thereby "eats" some of the carbs. One cup of yogurt made with milk has about 4 carbs, rather than the 11-12 that is listed on the container of milk.)

Chocolate Truffles

Note: Makes as many pieces as you cut it into! The better quality chocolate has a smoother texture than the more commonly available Baker’s chocolate due to its high cocoa butter content. Callebaut, Valrhona and Scharffen Berger are all good choices. Total Carbohydrates with nuts: 33, Total Carbohydrates without nuts: 22

Ingredients:
2 oz. unsweetened chocolate
4 Tbsp. Splenda
4 Tbsp. butter, at room temperature
4Tbsp. whipping cream, at room temperature
2 tsp. vanilla extract
1 oz. crushed macadamia nuts (optional)

The success of this recipe depends upon the melted chocolate and butter being at the same temperature. If not, the chocolate and butter will separate.

Melt the chocolate either in the microwave or in a bowl over a pot of simmering water.
Stir in the Splenda and cool to room temperature.
Combine the chocolate and butter until smooth.
Stir in cream and vanilla, then the nuts if using.

Spread evenly into a small, parchment lined loaf pan-I use one that was 4-by 7-inches.
Chill until firm.
Cut into pieces and store in the freezer.

Lime (English) Custard

Note: Makes 8 Servings. Total carbs 40

Ingredients:
1/4 cup unsalted butter, softened
1/4 cup granular Sugar Twin
1/4 cup granular Splenda
grated zest of 3 limes
4 large eggs, separated
2 Tbsp. finely ground almond meal
2 Tbsp. gluten flour
1/2 cup lime juice
1 1/2 cups whipping cream

Preheat the oven to 375°F.
Cream the butter, sweeteners, and lime zest together.
Beat in the egg yolks, almond meal and gluten flour.
Stir in the lime juice and whipping cream.
It’s OK if the mixture looks curdled.
Beat the eggs to stiff peaks and fold into the lime mixture.
Place a 1-quart baking dish, 8 ramekins or custard cups into a larger pan.
Fill with the custard and pour hot water into the larger pan to come halfway up the sides of the dish(es).

Bake for 45 minutes until the top is puffed and golden brown - but suntill jiggly in the middle - for the larger dish, 30 -35 minutes for the smaller dishes. Serve warm, room temperature or chilled.
This custard is like a crème brulee with a thin, soft, meringue-like top. You can use lemon juice if you prefer or substitute water for the juice and add 2 tsp. of pure vanilla extract or a few drops of extract of your choice, which will lower the carb count by 10 grams.

European Tiramisu

Note: Makes 10 servings Total Carbohydrates: 90, Carbohydrates per Serving 9.
The translation for tiramisu is carry me up, and many who taste this ethereal dessert assume the unspoken continuation must surely be to heaven.
mas·car·po·ne :A fresh soft Italian cheese with a high butterfat content, made from cow's milk enriched with cream.

Ingredients:
unsalted butter
4 oz. ground almonds
1 tsp. baking powder
1/4 tsp. salt
6 large eggs
1/2 cup Splenda
1 tsp. vanilla extract

Grease a 15-by 10-by 1-inch pan with butter.
Line with parchment paper and grease with butter again.
Preheat the oven to 350ºF (175ºC).

Combine the almonds, baking powder and salt.
Separate the eggs.
With an electric mixer, beat the yolks and Splenda with an electric mixer until thick and lemon colored, 3-4 minutes.
Beat in the vanilla.
Fold in the almonds.
With a clean bowl and beaters, beat the egg whites to firm peaks.
Stir 1/4 into the almond mixture.
Fold in 1/2 of the remaining whites until barely combined and then the remaining 1/2 until thoroughly combined.
Spread evenly into the prepared pan.
Bake for 20-25 minutes until the top springs back when pressed lightly.
Let cool.

Oriental Tea Jelly

Note: Makes 6 Servings. Total Carbohydrates: 3

Ingredients:
1 Tbsp. gelatin
2 Tbsp. water
3 cups brewed Jasmine tea, suntill hot
1/2 tsp. liquid sweetener
1 Tbsp. Splenda
4 tsp. lemon juice

In a small bowl, sprinkle the gelatin over the 2 Tbsp. water.
Let stand until softened.
Microwave the gelatin in 30-second increments until liquid.
Stir into the tea along with the sweetener, Splenda and lemon juice.
Pour into 6 small dessert dishes or teacups and let set in the fridge for at least 4 hours.

Coffee Jelly

Note: Makes 4 servings, Total Carbohydrates: 8

Ingredients:
2 Tbsp. water
2 1/2 tsp. gelatin
1 1/2 cups water
1 1/2 tsp. liquid sweetener
1 Tbsp. Splenda
1/2 cup brewed espresso
1/2 cup whipping cream
Optional whipped cream and whole coffee beans for garnishing

Place the 2 Tbsp. water in a small bowl and sprinkle the gelatin over the surface.
Let stand until the gelatin softens.
Heat 1/2 cup of the 1 1/2 cups water in a small saucepan.
Do not let it boil.
Add the gelatin and stir until it dissolves.
Add the sweetener, Splenda, remaining water and espresso.
Stir well.
Measure out 3/4 cup of the espresso mixture into a small bowl.
Add the cream to the remaining mixture.
Stir well and pour into 4 small dessert dishes.
Place both mixtures into the fridge to chill for at least 4 hours.

Remove the plain jelly from the bowl and cut into 1/2-inch cubes and pile onto the jelly in the dishes.
Garnish with more whipped cream if you like and a coffee bean or two.

Tasteful Espresso Cream and Ricotta

Note: This also is very low in carbs for the whole meal it contains only 20 carbs
Makes approximately 6 servings, Total Carbs 20
No muss, no fuss! Just fast, easy and good.

Ingredients:
1/4 cup espresso
1 tsp. liquid sweetener
1/2 tsp. vanilla
2 cups ricotta cheese
1/2 cup whipping cream
cocoa, if desired

Combine the espresso, sweetener and vanilla.
Beat the ricotta with a whisk to loosen it up.
Whip the cream until stiff and fold into the ricotta.
Swirl in the espresso and fold it in lightly to leave it streaky.
Pile into 6 dessert dishes or wine glasses and dust with cocoa if you like.

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