Low Carb Dessert Recipes

Chocolate Pudding

Chocolate “Pudding”: Mix together 2 tablespoons heavy cream, 1 tablespoon unsweetened cocoa powder, and 1 packet of sucralose. Using a fork or a spatula, blend for a couple of minutes until it reaches the consistency of soft ice cream. Add a drop or two of vanilla extract if desired.

Mocha “Pudding”: Add 1 teaspoon instant coffee granules to the above recipe.

Chocolate Coconut “Pudding”: Add 1 teaspoon of coconut extract to the basic recipe.Top with Whipping Cream if desired

Raspberry Jello Mousse

Raspberry Mousse: Dissolve package of raspberry sugar free gelatin in 1/2 pint hot water. Add 1/4 cup cold water, 1/4 cup cream, single or double, and whip together with hand blender. Set in fridge. Top with whipping cream and a raspberry if desired.

Raspberry Parfait

Mix heavy Whipping cream, until it forms peaks. Crush raspberries with fork, (or leave whole) and blend in.

Lime Mousse

Dissolve package of lime sugar free gelatine in 1/2 pint hot water. Add 4 ice cubes. Add 1/2 pint cream, single or double, and whip together with hand blender. Set in fridge. Top with whipping cream with cocoa blended in.

Orange Mousse

Dissolve package of orange sugar free gelatine in 1/2 pint just-boiled water. Add 4 ice cubes. Add 1/2 pint cream, single or double, and whip together with hand blender. Set in fridge. Top with whipping cream if desired.

Lemon Mousse

Dissolve package of lemon sugar free gelatin in 1/2 pint hot water. Add 4 ice cubes. Add 1/2 pint cream, single or double, and whip together with hand blender. Set in fridge.

Blackcurrant Mousse

Dissolve package of blackcurrant sugar free gelatine in 1/2 pint hot water. Add 4 ice cubes. Add 1/2 pint cream, single or double, and whip together with hand blender. Set in fridge. Top with whipping cream and a few blueberries, or blackberries.

Blue or Blackberry Parfait

Mix heavy Whipping cream, until it forms peaks. crush berries with fork, (or leave whole) and blend in.

Chocolate Mousse

Whip Double Cream until it forms peaks. Add cocoa powder and a little sweetener. Top with finely chopped walnuts. Add a little whisky or chocolate liqueur as desired.

Pecan and Chocolate Parfait

Mix 1 tsp of almond butter with chopped pecans or walnuts, place at the bottom of a parfait glass. Layer with whipping cream with chocolate, and top with whipping cream and finely chopped nuts.

Pannacotta Recipe

• 1 tablespoons cold water
• 1/2 envelope unflavored gelatin
• 1/6 cup sweetener
• 1/2 cup single cream
• 1 cup heavy cream
• 1 teaspoon vanilla

In a small saucepan, add the water and gelatin, stir to combine. Place over medium-low heat and stir until dissolved about 1 minute. Set aside.

Add to another saucepan the sweetener, single cream and heavy cream. Bring to a boil, stirring often. Remove from heat once it comes to a boil.

Remove from heat and stir in the gelatine mixture and vanilla. Pour into 4 ramekins or muffin tin.

Let cool on the counter for 10 minutes. Place in the fridge for at least 5 hours, or up to overnight.

Make sure your gelatine is dissolved fully, once it’s steaming is a good sign that it is dissolved.

Rhubarb Compote:

Treat this vegetable like a fruit. Cut 1 stalk into 1-inch pieces and cook in a saucepan over low heat with a tablespoon of water and 1 packet of sucralose until soft. Serve warm or cold, topped with a little heavy cream. (Makes 2 servings.)