Low Carb Diet Desserts

Just because you're following a low-carb diet doesn't mean you have to give up desserts. You can work around the two biggest high-carb troublemakers--sugar and flour--and still end up with tantalizing desserts. You won't miss the carbs , but your hips will!

Scrumptious: New York-Style Cheesecake

Estimated preparation time: 15 minutes (plus six hours for cooling/chilling)
Cooking time: 1 hour and 15 minutes

Servings: 10
Nutritional content (approximate): calories, 324; protein, 9 grams; net carbohydrates, 9.5 g; fat, 28 g; cholesterol, 143 mg; sodium, 353 mg

Crust:
Cooking spray
5 large graham cracker rectangles, crushed (about cup crumbs)

Cheese filling:
2 8-ounce packages Neufchtel cheese, softened
1 8-ounce package cream cheese, softened
3 eggs
cup whipping cream
cup sour cream (not "light" or fat-free)
2/3 cup Splenda granular sweetener
1 teaspoon vanilla extract
1 tablespoon grated lemon peel

1. Preheat the oven to 350 degrees Fahrenheit

2. Crust: Coat the bottom and sides of 8-inch springform pan with cooking spray. In a small bowl, combine the graham cracker crumbs with the melted butter. Pat the mixture into the bottom of the pan, forming an even thin crust. Bake the crust for eight minutes; remove from the oven to cool, but leave the oven on. While the crust is cooling, prepare the cheese filling.

3. Cheese filling: Using an electric mixer on medium speed, blend together the softened cheeses and the eggs, scraping the bowl occasionally, until smooth. Add all remaining ingredients and mix until very smooth and almost fluffy, about five minutes.

4. Pour the filling into the cooled crust. Cover the top of the pan with foil, tenting it slightly in the middle so the cake doesn't touch the foil when it rises during baking.

5. Bake for one hour, then turn off the oven and let the cake sit in the closed oven for 15 minutes. Remove the cake from the oven, lift off the foil and run a sharp knife around the inside edge of the pan to loosen the cake. Let the cake cool one hour; then remove the ring from around the pan. Refrigerate five hours before serving.

(Broihier, 2004: "Everyday Low-Carb Desserts: Over 120 Delicious Low-Carb Treats Perfect for Any Occasion")

Heavenly: Individual Chocolate "Lava" Cakes

Nutritional content (approximate): calories, 330; protein, 6 g; net carbs, 4 g; fat, 30 g; cholesterol, 255 mg; sodium, 57 mg

2 teaspoons plus 1/3 cup unsalted butter, softened
2 teaspoons sugar, divided
4 ounces sugar-free bittersweet chocolate, chopped
2 eggs, room temperature
2 egg yolks, room temperature
3 tablespoons Splenda granular sweetener
teaspoon vanilla extract
1 teaspoon flour

1. Preheat the oven to 375 degrees Fahrenheit if you'll be baking the cakes right away*. Coat the insides of four 4-ounce, ovenproof custard dishes or ramekins with the 2 teaspoons soft butter. Sprinkle teaspoon of sugar all over the inside of each dish; set aside.

2. In a small, heavy saucepan, over low heat, stir together the chocolate and 1/3 cup unsalted butter until combined. Remove from heat and set aside.

3. In a small mixing bowl, using an electric mixer on medium speed, mix the eggs and yolks with the Splenda and vanilla for about 6 minutes, until thickened slightly. Spoon about 1 tablespoon of the reserved chocolate mixture on the eggs; whisk until combined, then add the remaining chocolate and the flour to the egg mixture and whisk again until well blended. Divide the batter evenly between the four custard cups (they'll be about two-thirds full).

4. Place the custard cups on a baking sheet and bake for 11 to 13 minutes, or until the edges are puffed and dry cracks appear, but the centers of the cakes still jiggle when the baking pan is shaken lightly. Remove cakes from the oven and serve immediately.

* These cakes need to be served right away after baking. If this doesn't work time-wise, prepare the recipe through Step 3 earlier in day and chill the cakes in the refrigerator (lightly covered) until about 1 hour before you're ready to bake them. This allows them to come to room temperature. Bake as directed.

(Broihier, 2004, "Everyday Low-Carb Desserts: Over 120 Delicious Low-Carb Treats Perfect for Any Occasion")

Fast & Easy: Farmer's Soda

For a quick low-carb treat, a Farmer's Soda is easy to make--and delicious to drink.

1 serving, 3g carbs, no fiber, no protein -- just tasty.

cup heavy cream (50ml)
1 can sugar-free soda, well chilled (you pick the flavor!)
Pour the cream into the bottom of a large glass and pour the soda over it

(Carpender, 2003. "15-Minute Low-Carb Recipes: Instant Recipes for Dinner, Desserts, and More")

Splenda vs. Stevia

Stevia is a South American herb that can be used as a sugar substitute. It is 100 percent natural and has been declared safe for use in foods by the U.S. Food and Drug Administration. It can be substituted for Splenda if you are concerned about unnatural sugar substitutes. Stevia comes in liquid or powder form.

Almond Flour

Good low-carb recipes require substitutions--especially when it comes to wheat flour, which is the main ingredient in most breads, muffins and cakes. Almond flour is a healthy, flavorful and low-carb alternative. It's perfect for adding bulk to any kind of batter or dough. Almond flour can be found in most grocery or natural food stores.