10 low carb diet dessert recipes that won't expand your waistline

Download 10 Low Carb Diet Dessert Recipes That Won't Expand Your Waistline

Post on 22-Nov-2014

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Are you looking to improve your health, feel better, and have more energy? Are you currently following a Low-Carb Diet and looking for heavenly dessert recipes that won’t expand your waistline? Here are 10 of the most delicious Low Carb Diet dessert recipes that won't expand your waistline and won't sabotage your diet. You can now enjoy your favorite desserts without sacrificing a lot on your diet. Here are the few recipes included: Low Carb Coconut Cream Pie Low Carb Zucchini Brownies Low Carb Cherry Cobblers and a lot more! Sign Up for Free Weight Loss Starter Kit: http://goo.gl/VZxIOs #desserts #recipes #lowcarb #diet

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  • 1. https://www.flickr.com/photos/revrev/9888851865

2. https://www.flickr.com/photos/notahipster/4345672144 3. https://www.flickr.com/photos/notahipster/4345672144Ingredients:Crust:1 cup almond flour (sifted)1/4 cup all-purpose flour (sifted)1 teaspoon Xanthan gum2 tablespoons coconut sugar(granulated)1/4 teaspoon sea salt1/4 cup butter (chilled and cut intosmall chunks)4 tablespoons water (ice cold)Filling:1 cup shredded coconut(unsweetened)1/4 teaspoon Xanthan gum1/3 cup coconut sugar (powdered)2 tablespoons butter2 cups heavy whipping cream1/4 teaspoon Stevia extract (liquid)1/2 teaspoon vanilla extract1 teaspoon coconut extract1 egg yolk2 eggs (large)Topping:1/2 cup shredded coconut(unsweetened, lightlytoasted)3 tablespoons coconutsugar (powdered)1 1/2 cup coconut milk(canned, chilled overnight) 4. https://www.flickr.com/photos/notahipster/4345672144Instructions:To make the crust, combine the almond flour, all-purposeflour, Xanthan gum, coconut sugar, andsalt in a medium-sized mixing bowl and whisk.Add the butter chunks, and mix until the dough iscoarse and crumbly. Add water, one tablespoon ata time, until the dough starts to clump together.Place a large sheet of parchment paper over yourworkstations, and sprinkle almond flour on top of it.Roll the dough and shape it into a disk. Sprinkle itwith more almond flour and cover with anotherpiece of parchment paper. Roll the dough out in alldirections and form an 11 circle to make the crust.Place the crust on a baking sheet, and place it in thefridge. Freeze the crust for around 10 minutes.Remove the crust from the freezer and take the parchment paper off. Place a 9 pie panupside down over the crust. Flip it over carefully so that the crust is lying over the pie pan.Remove the parchment paper. Crimp the edges of the crust once its warm, and prick thebottom with a fork. Place the pie crust back in the freezer for another hour.Preheat the oven to 350F. Remove the pie crust from the freezer, and put a large piece offoil inside the crust. Fill the pie with pie weights. Alternatively, you can use dried beans asyour pie weights. Bake the crust for about 18 minutes. Remove the foil and weights, andbake for 5 minutes more. Remove from the oven, and let cool. Set aside. 5. https://www.flickr.com/photos/notahipster/4345672144To make the pie filling, bring the cream to a simmer in a medium-sized saucepan over mediumheat. Whisk the coconut sugar, egg yolks and eggs together in a medium-sized mixing bowl. Addabout 2/3 cup of the hot cream slowly to temper, while continuously whisking. Slowly pour thetempered egg mixture back into the remaining cream.Cook for another 5 minutes until the mixture becomes thick, while stirring continuously. Remove thepan from the heat, and whisk in the butter, Stevia, vanilla extract, and coconut extract. Sprinkle withXanthan gum, and quickly whisk to combine. Add in the shredded coconut. Allow the mixture to coolfor about 20 to 30 minutes, and pour into the pie crust. Place the pie in the fridge, and chill for atleast 3 hours.Add powdered coconut sugar, and whisk forabout 4 minutes, or until thick and creamy.Spread the cream over the filling, andsprinkle with shredded coconut as topping.Allow to set for at least 30 minutes prior toserving. Serve, and enjoy!For the topping, chill a medium-sized mixing bowland beaters in the fridge for about 5 minutes.Remove the can of coconut milk from therefrigerator, and pour off the coconut water onceopened. Scoop out the coconut cream at thebottom, and place in the chilled mixing bowl. 6. Get Your FreeWeight Loss StarterKit by CLICKINGHEREhttps://www.flickr.com/photos/adashofsass/5931125670 7. Ingredients:3 zucchini squash (medium, shredded)3/4 cup walnuts (chopped)1/4 cup dark chocolate chips1 cup almond flour (sifted)1/2 cup cocoa powder (unsweetened)1/2 teaspoon baking soda1/4 cup coconut sugar (granulated)1/2 teaspoon sea salt1/4 cup Greek yogurt (plain)1/2 tablespoon Stevia extract (liquid)1 tablespoon vanilla extract2 eggs (large)https://www.flickr.com/photos/adashofsass/5931125670Instructions:Preheat the oven to 350F and grease an 8 squarepan with a piece of parchment paper.In a small mixing bowl, add the almond flour,cocoa powder, baking soda, coconut sugar, andsalt, and mix well to combine. Beat the yogurt,vanilla, Stevia, and eggs together in a large mixingbowl, until the mixture is smooth. Add the almondflour mixture into the large mixing bowl, and whiskuntil fully incorporated. Slowly fold the zucchini,chocolate chips, and walnuts into the browniemixture.Pour the brownie batter into the prepared pan. Bake thebrownies for around 30 to 35 minutes, or until a toothpickinserted comes out clean. Remove from the oven, and allow tocool. Cut the brownies into 16 squares, and serve. BonAppetite! 8. https://www.flickr.com/photos/onlinepastrychef/14111273748 9. https://www.flickr.com/photos/onlinepastrychef/14111273748Ingredients:Biscuit:1/4 cup pecans (halves)3/4 cup all-purpose baking mix2 tablespoons coconut sugar (granulated)1/2 teaspoon cinnamon (ground)1/4 teaspoon sea salt1/2 cup heavy whipping cream2 tablespoons sour cream1 egg (large)Filling:3 cups cherries (fresh, pitted)6 tablespoons coconut sugar(granulated)1/4 teaspoon cinnamon (ground)3 tablespoons butter (unsalted, chilledand cut into small chunks)1/4 teaspoon almond extract 10. https://www.flickr.com/photos/onlinepastrychef/14111273748Instructions:To make the biscuit, combine the pecans, baking mix, coconutsugar, cinnamon, and salt in a blender or food processor, andblend until medium ground. Add the butter into the mixture,and process until the batter is coarse and crumbly.In a medium-sized mixing bowl, whisk the heavy cream, sourcream, and egg together, until well combined. Pour the creammixture into the blender or food processor, and blend untilwell incorporated. Remove the dough, and roll to form a flatdisk. Cover the dough with plastic wrap, and place in thefridge to chill for about 1 to 2 hours.Preheat the oven to 400F.For the filling, toss the cherries together with thecoconut sugar, cinnamon, and almond extract in amedium-sized mixing bowl. Pour the cherry filling intoan 8x11 baking dish.Roll the dough and cover the cherry filling with it. Bakethe cobbler for about 35 to 40 minutes, or until thebiscuits are browned and the fruits are tender andbubbly. Remove from the oven, and allow to cool forabout 5 minutes.Cut into 8 even slices. Serve and enjoy! 11. https://www.flickr.com/photos/time_anchor/7277050636Get Your FreeWeight Loss StarterKit by CLICKINGHERE 12. https://www.flickr.com/photos/time_anchor/7277050636Ingredients:Loaves:1 cup blueberries (fresh, chopped)2 tablespoons lime zest3 cups almond flour1 1/2 teaspoon baking powder1 teaspoon baking soda1/3 cup whey protein powder (unflavored)1/2 cup coconut sugar (powdered)1/2 teaspoon sea salt1/2 cup butter (softened)1/2 cup lime juice (freshly squeezed)1/2 teaspoon Stevia extract (liquid)3 eggs (large) 13. https://www.flickr.com/photos/time_anchor/7277050636Instructions:Preheat the oven to 325F and grease 4 smallloaf pans with coconut oil.In a medium-sized mixing bowl, whisk thealmond flour, baking powder, baking soda,protein powder and salt together. Set aside.Beat the butter in a large mixing bowl untilsmooth. Add the powdered coconut sugar.Beat for around 2 minutes, until the butter islighter and the sugar is well combined. Addthe eggs, one at a time, and beat togetherwith the butter mixture. Scrape the sidesdown, and mix to avoid any lumps. Add in theStevia and lime zest into the large bowl, andbeat until well-mixed.Add half of the almond flour mixture and limejuice into the large mixing bowl, and beatuntil well incorporated. Beat the remainingalmond flour mixture into the large bowl untilsmooth. Slowly fold in the choppedblueberries, and evenly distribute among theprepared pans.Bake the loaves for around 30 minutes, oruntil the top is golden brown. Use a toothpickto test if the loaves are cooked all the waythrough. Let the loaves cool in the oven forabout 5 minutes, and then remove. Flip theloaves onto a wire rack to completely cool.Serve immediately, and enjoy! 14. https://www.flickr.com/photos/64818724@N03/5904017546 15. https://www.flickr.com/photos/64818724@N03/5904017546Ingredients:4 ounces cream cheese1/2 cup heavy whipping cream2 tablespoons peanut butter (natural,sugar-free)1/3 cup Stevia extract (liquid)1/2 teaspoon vanilla extract 16. https://www.flickr.com/photos/64818724@N03/5904017546Instructions:Using a hand mixer, whip the heavy cream ina medium-sized mixing bowl until a stiff peakis formed. Set aside.In another mixing bowl, beat the creamcheese, peanut butter, Stevia and vanillatogether, until it's smooth and creamy. Addthe whipped cream into the mixture, andwhip on medium speed using a hand mixerfor one minute. The mousse should have nolumps, and light, fluffy. Serve right away. 17. https://www.flickr.com/photos/windysydney/3477289737Get Your FreeWeight Loss StarterKit by CLICKINGHERE 18. https://www.flickr.com/photos/windysydney/3477289737Ingredients:1/2 tablespoon cocoa powder(unsweetened)1/2 cup ricotta cheese2 tablespoons honey (raw)1/2 teaspoon vanilla extract6 ounces cream cheese (non-fat)1 egg (large)1 egg yolkInstructions:Preheat the oven to 350F and line 6 muffincups with paper liners.Process the ricotta and cream cheese in ablender until creamy. Add the honey, vanilla,egg, and egg yolk into the mixture. Blend untilsmooth. Take 1 cup of the cheesecake batter,and equally distribute it into the 6 muffin cups.Add the cocoa powder to the remainder of thecheesecake batter and mix. Pour a tablespoonof the cocoa mixture on top of the cheesecakelayer, and slowly fold to create a swirl.Place the muffin cups in a roasting pan, and fillit with warm water until it reaches halfway upthe muffin cups. Bake the cheesecake for about18 to 20 minutes, or until the cakes havepuffed. Drain the water, and let the cu