All Low Carb Recipes and More!

Sweets, Treats, and Chocolate Low Carb Recipes...

Mmmmm.... No life is quite complete without sweets and treats. Especially chocolate! This area is dedicated to everyone who thought they'd have to give up the really good foods when they went low carb...

Enchanting Chocolate Mint Truffle Delights

Ingredients:
1 1/4 cups whipping cream
1/2 lb. unsweetened chocolate, chopped into small pieces
1/3 cup granular Splenda
1/3 cup granular Sugar Twin
1 tsp. peppermint extract
4 Tbsp. cocoa powder

Instructions:
In a small pot, bring the cream to a boil. Remove from the heat and stir in the chocolate until melted. Stir in the artificial sweetener and peppermint extract. Transfer to a larger bowl and let stand in a cool place until completely cold.

With an electric mixer, beat the chocolate mixture until it becomes light and fluffy. Spread out evenly into a plastic wrap lined 8 by 8-inch pan. Refrigerate until set.

Dust the top with 2 Tbsp. of the cocoa powder. Flip out, cocoa side down onto a flat surface. Remove the plastic and dust with the remaining cocoa powder. Run a sharp bladed knife under hot water and dry. Cut into 24 pieces, heating and drying the knife after each cut. Keep frozen until you are ready to serve them.

Note: Use a good quality unsweetened chocolate like Callebaut, Vahlrona or Scharffen-Berger (perhaps you have a favorite). Bakers chocolate is very grainy when used in low-carb sweets so it’s not recommended. Total carbs 99. You can pipe the mixture into different types of cups for something different or pleasing to the eye. You can also vary the flavoring as you like. Bourbon is especially good with chocolate.

Makes 24

Sugar Plums

Ingredients:
1/2 lb. cream cheese at room temperature
1/4 cup unsalted butter, at room temperature
4 pkgs. sugar free strawberry Jell-o, 11 gram packages (0.3 oz.)
24 whole cloves
1 1/2 cups unsweetened, desiccated, long shred coconut

Instructions:
Beat the cream cheese and butter together until smooth. Beat in 3 packages of the Jell-o until well blended, then stir in the coconut. Sprinkle the one remaining package of Jell-o on a plate.

Form level Tablesps of the mixture into balls and roll in the Jell-o powder. Stick a clove into each ball.

Note: Makes 24 Total carbs 25

Peanut Butter Chocolate

Ingredients:
2 T butter
1/3 c chunky (or plain) peanut butter
1 oz unsweetened chocolate
1/3 c ricotta
10 pkts Splenda
1 t vanilla

Instructions:
Melt butter, peanut butter and chocolate in microwave. Cool slightly, then add ricotta, sweetener and vanilla. Spoon onto wax paper and refrigerate.

Total: 34 carb (27 NET carbs) Serves 22 @ 1.2 carb Don't get turned off by the ricotta. These are great and kind of fudgy tasting.

Chocolate Coconut Dream

Ingredients:
1 oz unsweetened chocolate
2 T butter
2 T heavy cream
1/2 t vanilla
5 pkts Splenda
1/3 cup shredded unsw. Coconut
9 almonds

Instructions:
Heat butter and chocolate until chocolate just melted. Pour in small bowl, mix well. Add in heavy cream, vanilla and Equal; stir until mixture looks creamy and smooth. Add in coconut, mix well. Put spoonful of chocolate mixture on place which has been covered in wax paper. Push almond on top of each piece. Chill until able to pick up with fingers. Store in refrigerator.

Total: 22 carb (12 NET carbs). Makes 9 @ 1.3 NET carbs) These are not real sweet and you need to like semi-sweet chocolate. I would use more coconut next time.

Pumpkin Cheesecake

Ingredients:
1 pkg plain gelatin
1/4 c water
8 oz soft cream cheese
1 c heavy cream
1 t vanilla
1/2 c pumpkin puree
1 t cinnamon
dash nutmeg, cloves
12 pkts of sweetener

Instructions:
Whip 3/4 c cream until very stiff; set aside. Dissolve gelatin in cold water. Heat 1/4 cup cream in a medium bowl in the microwave until very hot. Cut cream cheese in small pieces and add to cream. Add gelatin, vanilla, spices, pumpkin, and sweetener. Beat well with electric mixer. Fold in whipped cream. Line regular size muffin cups with paper and divide mixture evenly among the 12 cups. Refrigerate about 2 hours until firm.

Total: 28 carb (26 NET carbs). Makes 12 @ 2.1 carbs.