17 Low-Carb Dessert Recipes

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Next time you get a sweet tooth, consider one of these diabetic friendly treats!

Heavenly Lemon Bars17. Lemon Squares

These lemon squares are a must. They’re a light version of an old favorite. These will make a great addition on your next picnic or gathering.
– Calories 90.9
– Carbohydrate 2.4g
– Fat 6.8g
– Protein 3.1g

Ingredients

CRUST

  • 1 cup almond flour (fine ground)
  • 1/4 tsp sea salt
  • 2 Tbsp powdered xylitol*
  • 1 Tbsp coconut oil, melted
  • 2 Tbsp raw unsalted butter, melted
  • 1 Tbsp pure vanilla extract

LEMON TOPPING

  • 1/4 cup almond flour (fine ground)
  • 1/4 cup powdered xylitol*
  • 2 tsp Stevita Spoonable stevia
  • 4 large free-range eggs
  • 1/2 cup fresh squeezed lemon juice

Baked Lemon Bars with Powdered Sugar Stack

Directions

  1. Preheat oven to 350 F degrees. Line 8-inch square baking dish with parchment paper.
  2. TO MAKE THE CRUST Combine almond flour, powdered xylitol, and sea salt in bowl. In a separate bowl, mix together coconut oil, butter and vanilla extract. Add the wet ingredients to the dry and thoroughly combine them to make the dough. Press the dough evenly onto the bottom of the lined baking dish. Bake for 15 to 17 minutes until the crust is lightly golden.
  3. TO MAKE THE LEMON TOPPING Blend together almond flour, powdered xylitol, stevia, eggs, and lemon juice. On Medium speed, continue until smooth. Pour this mixture evenly over the hot baked crust.
  4. Return to oven and bake for 15 to 20 minutes until golden at edges. Let cool for 30 minutes, then refrigerate until set. This takes about 2 hours. Sprinkle with extra powdered xylitol if desired. Cut into bars and serve.

Source: www.foodnetwork.com

Source: www.foodnetwork.com

16. Strawberry Shortcake

There are recipe two ingredients that make this recipe perfect for diabetics and low carbs. No sugar, and the amount of freshness from plump, red strawberries.
– Calories 373
– Carbohydrates 5.5g
– Fat 16g
– Protein 14g

Ingredients

Strawberries for the Top:

  • 2 cups fresh strawberries, sliced
  • ¼ cup sugar substitute

Sponge Cake:

  • 8 eggs, separated
  • 8 oz cream cheese
  • 1 tsp vanilla extract
  • 1/8 tsp cream of tartar
  • 1/2 cup sugar substitute equivalent
  • 1 scoop protein powder

Whipped Topping:

  • 1 cup heavy whipping cream
  • 4 Tbsp sugar equivalent substitute (or more to taste)
  • 1 tsp vanilla extract

Closeup of strawberry shortcake on a picnic table

Directions

  1. For the Strawberries: Put strawberries in a bowl and add water, just enough to cover them. Add sugar substitute and let sit for an hour on the counter or overnight in the fridge.
  2. For the Cake: Preheat oven 300 degrees F.
  3. Whip egg whites with cream of tartar until stiff peaks form. This takes about 5 minutes.
  4. In a separate bowl, mix cream cheese, egg yolks, vanilla extract, protein powder, sweetener and salt.
  5. Gently fold whites into the yolk mixture.
  6. Spread this batter evenly on a pyrex dish lined with ungreased parchment paper. Bake for 30 minutes.
  7. Cool for 15 minutes, covering with a damp dishtowel to prevent the cake from drying out. Cut the cake into 8 equal sections.
  8. For the Whipped Topping: Combine all ingredients together and whip at high speed until stiff peaks form.
  9. For the Cake Assembly: Place one piece of cake on a plate and top with whipped cream. Then put the second piece of cake on top and cover with whipped cream and strawberries. Serve cold.

 

Source: www.youtube.com

Source: www.youtube.com

15. Lite Peach Cobbler

This cobbler can be quickly made from canned, no-sugar-added peaches. The cobbler can be put together easily and you can be enjoying its sweet deliciousness in no time.
– Calories 330
– Fat 26.3g
– Carbs 21.27g
– Protein 1.23g

Ingredients

FILLING:

  • 2 14.5-oz. cans no-sugar-added peaches
  • ¼ tsp. cinnamon
  • Pinch nutmeg
  • ½ tsp. glucomannan powder
  • 1 packet stevia or Splenda
  • 2 tbsp. unsalted butter (plus 1 T. more to grease the baking dish)

CRUST:

  • 1 c. + 2 tbsp. Carbalose flour
  • 6 tbsp resistant wheat starch
  • ½ c. + 1 tbsp shortening or butter
  • ¼ tsp. salt
  • ¼ c. ice cold water
Source: www.bettycrocker.com

Source: www.bettycrocker.com

Directions

  1. Grease an 8″x11″ baking dish with 1 tbsp softened butter.
  2. Mix the peaches (with their juice), cinnamon, nutmeg, stevia and glucomannan powder (or xanthan gum). Stir together well and pour this into the buttered baking dish. Dot with 2 tbspof butter.
  3. Preheat oven to 350ºF.
  4. For the crust: In a separate bowl, combine flour, wheat starch, salt and shortening. Cut the shortening into the flour to resemble coarse cornmeal. Slowly add some water, a little at a time and mix until it becomes a solid dough. Do not overmix, as it will become tough — only mix until it can be formed into a ball. Roll out the dough to a size slightly larger than your baking dish. Place the dough on the peach mixture in the dish. Trim the excess dough off to about ¼-½” beyond the pan edges. Crimp the edge inward so that nothing hangs over the dish.
  5. Bake for about 25 minutes or until lightly golden on top.

Source: www.foodista.com

Source: www.foodista.com

14. Berry Cream Cheese Tart

Crust: 1/4 cup almond meal 1 TBL Splenda brown sugar 2/3 cup walnut pieces 1/4 tsp salt 1 TBL coconut oil, melted 1 egg white 1 TBL water Filling: 8 oz. fat free cream cheese at room temperature 1/2 cup C&H light sugar (sugar-stevia blend found at most grocery stores) 3 eggs 2/3 cup half & half 1/2 tsp vanilla 3 TBL lemon juice zest of 1 lemon 4 oz. blueberries 4 oz. raspberries 4 oz. blackberries

– Calories 184
– Carbohydrates 15g
– Fat 12.6g
– Protein 6g

Ingredients

  • Crust:
  • 1/4 cup almond meal
  • 1 tbsp Splenda brown sugar
  • 2/3 cup walnut pieces
  • 1/4 tsp salt
  • 1 tbsp coconut oil, melted
  • 1 egg white
  • 1 tbsp water

Filling:

  • 8 oz. fat free cream cheese at room temperature
  • 1/2 cup C&H light sugar
  • 3 eggs
  • 2/3 cup half & half
  • 1/2 tsp vanilla
  • 3 tbsp lemon juice
  • zest of 1 lemon
  • 4 oz. blueberries
  • 4 oz. raspberries
  • 4 oz. blackberries
Source: www.recipeshubs.com

Source: www.recipeshubs.com

Directions

  1. Preheat the oven to 350 degrees F.
  2. For the crust: In a food processor, pulse almond meal, brown sugar, walnuts, salt and coconut oil until finely processed. Press this mixture evenly into a 9-inch tart dish. Mix the egg white and water together then lightly brush the crust with it. Bake for 15-18 minutes until golden brown. Cool slightly, then freeze for 15 minutes.
  3. Reduce the oven heat to 325 degrees F.
  4. For the filling: beat the cream cheese until smooth then add the light sugar. Mix well. Add one egg at a time, mixing well after each. Slowly add the half and half, vanilla, lemon juice and lemon zest to this. Mix well. Pour into the baked and cooled crust. Bake for 30-35 minutes. It should be firm.
  5. Cool completely in the fridge, then top with berries just before serving.

Source: ourbestbites.com

Source: ourbestbites.com

13. Fruity Mousse

1 8oz. pkg. fat-free cream cheese, softened 1 tub Crystal Light Pink Lemonade flavor low-calorie soft drink mix, divided 1 cup skim milk 1 tub 8oz. whipped topping, thawed

– Calories 80
– Fat 3g
– Carbohydrate 9g
– Protein 5g

Ingredients

  • 1 8oz. pkg. fat-free cream cheese, softened
  • 1 tub Crystal light Pink Lemonade flavor low-calorie soft drink mix, divided
  • 1 cup skim milk
  • 1 tub 8oz. whipped topping
Source: www.pinterest.com

Source: www.pinterest.com

Directions

  1. Beat together cream cheese and 1 1/2 tsp. of the drink mix in a large bowl on medium speed until smooth. Slowly add milk, mixing until well blended.
  2. Add the whipped topping and mix well.
  3. Pour into serving bowl and refrigerate for 3 hours or until firm. Top with raspberries if desired.

Source: www.vanilla-and-spice.com

Source: www.vanilla-and-spice.com

12. Chocolate-Dipped Apricots

Next time you get a sweet tooth, satisfy it with these chocolate-dipped apricots for a healthy dessert. You can also try this recipe with any slices of your favorite dried fruit.
– Per Serving
– Calories 21
– Carbohydrates 4g
– Fat 1g
– Protein 0g

Ingredients

  • 1/2 cup bittersweet chocolate chips
  •  36 dried apricots
  • 2 tablespoons chopped pistachios
Source: fullbellysisters.blogspot.com

Source: fullbellysisters.blogspot.com

Directions

  1. Line a baking sheet with parchment or wax paper.
  2. Completely melt chocolate chips over low heat or in the microwave.
  3. Dip half of each apricot into the melted chocolate and let the excess drip off, back into the bowl. Place on the prepared baking sheet and sprinkle pistachios over the chocolate. Cool to set the chocolate.

Source: www.recipeshubs.com

Source: www.recipeshubs.com

11. Flourless Brownies

Have these brownies for dessert without any guilt. They only have 3 carbs!
– Calories 84
– Carbohydrate 3g
– Fat 9g
– Protein 2g

Ingredients

  • 2 oz unsweetened chocolate squares
  • 1 cup unsalted butter
  • 1 1/2 cups Splenda
  • 4 large eggs
  • 4 large egg yolks
  • 1 tbsp vanilla
  • 6 tbsp cocoa powder
Source: livinghealthywithchocolate.com

Source: livinghealthywithchocolate.com

Directions

  1. Preheat oven to 350°F
  2. Melt chocolate with butter over low heat then remove from heat to cool for 10 minutes.
  3. In a separate bowl, beat eggs until light.
  4. Gradually add Splenda until the mixture is fluffy.
  5. SLOWLY drizzle the cooled chocolate into the egg mixture, beating constantly. This will make the mixture get VERY thick.
  6. Add sifted Cocoa until smooth.
  7. Spread this into a GREASED 12×16 jelly roll pan.
  8. Bake for 50 minutes. The top should be puffed up and cracked and a tester should come out with moist crumbs attached to it.
  9. Cool for 1 hour then serve!

Source: www.theflama.com

Source: www.theflama.com

10. Pineapple Empanaditas

If you’re looking for a small treat for afternoon tea, try these miniature empanadas!

Their tender pastry dough wrapped around pineapple filling make a great afternoon snack.
– Calories 65
– Carbohydrates 12g
– Fat 2g
– Protein 1g

Ingredients

  • 1 cup whole-wheat pastry flour
  • 1/2 cup cornmeal
  • 1 Tbsp + 2 tsp Stevia
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons reduced-fat cream cheese cut into small pieces
  • 2 tablespoons canola oil
  • 4 tablespoons low-fat milk
  • 1 1/2 cups chopped fresh pineapple
  • 1/3 cup pineapple or apricot preserves
  • 2 tablespoons plain dry breadcrumbs
  • 1/4 teaspoon ground cinnamon
Source: hispanickitchen.com

Source: hispanickitchen.com

Directions

  1. Mix together flour, cornmeal, sugar, baking powder and salt. Add cream cheese and oil. Blend with your fingers until it resembles coarse cornmeal. Add milk, 1 tablespoon at a time, and stir until the dough comes together. Do not overmix. Knead on lightly floured surface until the dough comes together. Divide in half and shape into 2 discs, wrapping each in plastic. Refrigerate for at least 30 minutes or up to 2 days.
  2. Bring pineapple and preserves to a simmer over medium heat. Cook, stirring often, until syrupy. This takes about 12 to 15 minutes. Mash the pineapple into smaller chunks. Remove from heat and mix in breadcrumbs and cinnamon.
  3. Preheat oven to 350°F. Line a baking sheet with waxed paper.
  4. Flour your countertop. Roll out one disc of dough at a time into a 1/8-inch-thick circle. Cut dough into circles using a 3-inch round cookie cutter. Make 24 circles.
  5. Place a bit of pineapple filling in the center of each circle then fold the dough in half. Press edges together and crimp with a fork.
  6. Bake until golden, 12 to 15 minutes. Cool slightly on a rack. Serve warm or at room temperature.

Source: Food.com

Source: Food.com

9. Apple Zucchini Crisp

If you’re an apple lover, this garden-fresh zucchini may be the low-carb dessert that will have you and your family clamoring for seconds.

– Calories 156
– Carbohydrates 10g
– Fat 12g
– Protein 2.5g

Ingredients

  • 1 cup apples, peeled and thinly sliced
  • 2 cups zucchini, peeled, halved and thinly sliced
  • 1/4 cup Splenda brown sugar
  • 2 tsp cinnamon, divided
  • a pinch of nutmeg
  • 3 tbsp lemon juice
  • 1/3 cup almond meal
  • 1/3 cup sliced almonds
  • 1/3 cup chopped pecans
  • 1 tsp vanilla extract
  • 1/4 cup butter, melted
Source: www.creationsbykara.com

Source: www.creationsbykara.com

Directions

  1. Preheat oven to 375 degrees F.
  2. Mix apples, zucchini, 1 tsp of cinnamon and the lemon juice.
  3. Pour this into an 8×8 inch baking dish.
  4. Combine brown sugar, remaining 1 tsp of cinnamon, nutmeg, almond meal, almonds and pecans.
  5. In a separate bowl, combine the vanilla in with the melted butter, then pour it over the nut mixture. Mix together well.
  6. Spread the nut mixture evenly over the fruit.
  7. Bake uncovered for 30 minutes.
  8. Serve hot, topped with whipped cream if desired.

Source: www.albanesecandy.com

Source: www.albanesecandy.com

8. Chocolate Dipped Pecans

This technique is great because it can be used with other nuts too! Give your nuts an elegant finish by sprinkling turbinado sugar on the top once you’ve dipped them in chocolate.
– Per Serving
– Calories 19
– Carbohydrates 2g
– Fat 2g
– Protein 0g

Ingredients

  • 1/2 cup bittersweet chocolate chips
  • 48 pecan halves
  • 1 tablespoon turbinado sugar
Source: addapinch.com

Source: addapinch.com

Directions

  1. Line a baking sheet with parchment paper.
  2. Melt chocolate chips over low heat.
  3. Dip half of each pecan into the chocolate. Drip off excess chocolate then place the dipped nuts on the lined baking sheet. Sprinkle sugar over the chocolate part of each pecan. Cool to set the chocolate.

Source: deliciouslyyum.com

Source: deliciouslyyum.com

7. Chocolate Dipped Clementines

Here is another one for you fruit lovers. Dip clementine segments into melted sugar, then sprinkle chopped crystallized ginger to zesty up this tasty treat.

– Per Serving
– Calories 18
– Carbohydrates 3g
– Fat 1g
– Protein 0g

Ingredients

  • 1/2 cup bittersweet chocolate chips
  • 4 clementines, at room temperature, peeled and sectioned
  • 1 tablespoon finely chopped crystallized ginger
Source: www.momseveryday.com

Source: www.momseveryday.com

Directions

  1. Line a baking sheet with parchment paper.
  2. Melt chocolate chips over low heat.
  3. Dip half of each clementine section into the chocolate. Drip off excess chocolate then place the dipped sections on the lined baking sheet. Sprinkle ginger over the chocolate part of each. Cool to set the chocolate.

Source: www.barefeetinthekitchen.com

Source: www.barefeetinthekitchen.com

6. Sugar-Free Chocolate Peanut Butter Fudge

8 oz. unsweetened chocolate squares 1 cup smooth peanut butter (no sugar added) 3/4 – 1 cup erythritol 1 cup worth other sugar substitute (Splenda, powdered erythritol, Sweetzfree liquid Splenda) 1/2 teaspoon vanilla Pinch salt

– Calories 146
– Carbohydrate 3g
– Fiber 3g
– Protein 5g

Ingredients

  • 8 oz unsweetened chocolate squares
  • 1 cup smooth peanut butter (no sugar added)
  • 3/4 – 1 cup erythritol sweetener
  • 1 cup worth of another sugar substitute
  • 1/2 teaspoon vanilla
  • Pinch salt
Source: www.marthastewart.com

Source: www.marthastewart.com

Directions

  1. Melt the chocolate then add the rest of the ingredients.
  2. Spread evenly in a greased loaf pan. Cool.
  3. Cut into 15 pieces and serve.

Source: www.bettycrocker.com

Source: www.bettycrocker.com

5. Cherry Cobbler

A great, easy, delicious low-carb cherry cobbler.

– Calories 147
– Carbohydrates 13g
– Fat 9g
– Protein 4g

Ingredients

Cherry Filling:

  • 3 cups of pitted cherries (or 2 cans (14.5 oz) of pitted red tart cherries, drained)
  • 2 Tbsp honey
  • 1/2 tsp xanthan gum
  • 2 Tbsp lemon juice

Topping:

  • 1 cup almond flour
  • 1 tsp baking powder
  • 2 Tbsp stevia or sweetener of choice
  • 2 Tbsp coconut oil, melted
  • 2 eggs
Source: www.bettycrocker.com

Source: www.bettycrocker.com

Directions

  1. Preheat the oven to 425 degrees F.
  2. Mix together the cherries, honey, xanthan gum and lemon juice.
  3. Pour this into a 2-3 quart baking dish.
  4. Combine the almond meal and baking powder together. Add the stevia, melted coconut oil and eggs and stir until all the ingredients are moist.
  5. Spread the mixture over the fruit.
  6. Bake for 10-15 minutes. The crust should be golden brown.

Source: naughtycarbs.blogspot.com

Source: naughtycarbs.blogspot.com

4. Double Berry Ice Cream

2 cups whole strawberries, the tops removed 1 cup raspberries 1/4 cup C&H light sugar (sugar-stevia blend found in most grocery stores) 2 cups half & half 1/2 package unflavored gelatin 1 TBL lemon juice

– Calories 76
– Carbohydrates 9g
– Fat 4.6g
– Protein 1.7g

Ingredients

  • 2 cups whole strawberries, the tops removed
  • 1 cup raspberries
  • 1/4 cup C&H light sugar (sugar-stevia blend found in most grocery stores)
  • 2 cups half & half
  • 1/2 package unflavored gelatin
  • 1 tbsp lemon juice
Source: getinspiredeveryday.com

Source: getinspiredeveryday.com

Directions

  1. Mix together the sugar, gelatin and 1/2 cup of the half & half and heat over medium until liquid. Do not boil.
  2. Combine the heated mixture with the remaining ingredients and then blend together, with an immersion blender. The strawberries should become small chunks.
  3. Pour the mixture into an ice cream maker then follow the manufacturer’s directions.

 

Source: www.hellowonderful.co

Source: www.hellowonderful.co

3. Chocolate-Banana Grahams

Take a graham and smear it with Nutella, then top it off banana and coconut to satisfy your next craving.

– Calories 71
– Carbohydrates 13g
– Fat 2g
– Protein 1g

Ingredients

  • 1 square graham cracker, broken into 2 rectangles
  • 1/2 teaspoon sugar-free chocolate-hazelnut spread, divided
  • 2 slices banana, about 2 inches long
  • 1/2 teaspoon sweetened shredded coconut, toasted if desired, divided
Source: delish.com

Source: delish.com

Directions

  1. Spread each graham cracker piece with 1/4 teaspoon of spread.
  2. Top with a slice of banana and a sprinkling of coconut.

Source: www.twotwentyone.net

Source: www.twotwentyone.net

2. Fresh Strawberry Pie

One of the best ways to enjoy fresh, juicy strawberries is in a slice of this pie with a dollop of creamy topping.

– Calories 60
– Carbohydrate 8g
– Protein 1g
– Fat 1g

Ingredients

  • 3 pkgs. sugar substitute
  • 1 small box sugar free strawberry gelatin
  • 3 C fresh strawberries
  • 3 Tbsp cornstarch
  • 1 C hot water
  • 1 pie crust
  • 1 pkg sugar free cool-whip
Source: www.recipeshubs.com

Source: www.recipeshubs.com

Directions

  1. Mix together the gelatin, cornstarch, and hot water and cook for 2 min until dissolved. Add sugar substitue and let cool.
  2. Add the sliced strawberries to coat them.
  3. Pour the mixture into the prepared 9 in. pie crust. Before serving, top with cool-whip.

Source: foodviva.com

Source: foodviva.com

1. Airy Almond Cookies

This is a great and simple treat for your recipe book. These can also be done with the nut of your choice.

– Per Bar
– Calories 16
– Carbohydrates 3.7g
– Fat .2g
– Protein .4g

Ingredients

  • 3 egg whites
  • 1/8 tsp salt
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup whole almonds , toasted and finely chopped
  • 1cooking spray
Source: www.davidlebovitz.com

Source: www.davidlebovitz.com

Directions

  1. Line 2 baking sheets with parchment paper.
  2. Preheat oven to 250 degrees F.
  3. Beat the egg whites with an electric mixer until soft peaks form. Add the salt then gradually beat in the sugar and vanilla. Beat this mixture until the egg whites are stiff but not dry. Gently fold in the almonds, taking care not to over mix.
  4. With a spoon, drop the batter one spoonful at a time onto the baking sheets. You want to do this fairly fast to prevent the batter from spreading out.
  5. Bake until lightly browned and hard to the touch, about 20-30 minutes. Cool.

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