Low Carb Dessert Recipe
You are a weight watcher and presently following a low carb diet. Or you could be on such a diet for other health reasons. Yet, you dream of desserts and wonder whether there is a low carb dessert recipe out there which can satisfy your craving for something sweet, yet healthy.
The good news there is not just one low carb dessert recipe but hundreds, which can bring in as much variety as you like, in your low carb diet regimen.
Here are some, which are easy, and can be shared with others in the family too.
This low carb dessert recipe is particularly popular with weight watchers who are fond of both coconut and chocolates.
It is called coconut-chocolate fudge and the recipe that is given, can take less than 10 minutes to prepare and serves 18 squares.
The amount of carbs per serving is approximately 4.5. This easy low carb dessert recipe is extremely easy to cook.
The ingredients needed include
2 Cups Splenda,
3 tablespoons cocoa,
1/2 cup butter (Or you could use low fat margarine)
1/4 cup heavy cream
1 tsp vanilla,
1/2 cup peanut butter
2-3 cups coconut
Take a sauce pan and mix Splenda, cocoa, butter, while stirring constantly. Bring the mixture to boil for 1 min. Then remove from heat. Next, you add peanut butter & vanilla mix until they melt. Stir in enough coconut until most of chocolate mixture is absorbed. Spread into a lightly oiled pan. Chill 2-3 hours. Cut into squares.
Your low carb dessert recipe is complete! However, do not go overboard, please remember your portion control.
Another high demand low carb dessert recipe is for Meringue Pie Crust. This tastes lovely with lemon filling, the recipe of which is also given.
The ingredients that you would need to cook this low carb desert recipe include 4 egg whites, ½ tsp. cream of tartar, and dash of salt, 1 tsp vanilla, and 1 cup Splenda.
You start to cook this low carb desert recipe that includes 8 to 12 servings by preheating the oven to 275 degrees F.
Take a 12 inch pie tin grease thoroughly. Then beat egg whites until foamy. To this, add cream of tartar, salt and vanilla. Keep on beating until they dissolve. Line the pie tin with meringue. The bottom should be kept thick and thin on the sides. Bake in preheated oven for 1 hour. Turn off heat. Allow to dry in oven another 15 minutes. Prepare filling as meringue is getting baked. Incidentally, there is only trace carb per serving in this low carb dessert recipe.
For the Lemon Pie filling you need 4 egg yolks, ½ cup Splenda, 1/8 tsp salt, 2 tbs. lemon juice and 2 cups heavy cream whipped. Combine all ingredients, beating until thoroughly combined, then cook on a low heat, stirring constantly and cook until it is thick. Remove from heat.
Chill the mixture. Then add to meringue pie crust. Before serving you need to refrigerate this overnight.
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