We LOVE snacks, and usually just deep-fry some veggie chips (turnips are our current favorite, but yellow squash is great too - both with garlic salt), or have crackers with cream cheese or tuna or egg salad on them. But we're not big dessert eaters around here - probably less than once a week. Yet every so often one of us will get a sweet tooth, and I've included some of my sweet creations that have filled the bill for us in the past.


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FRUITY CHEESY DESSERT


8 oz. half-and-half (4 gm) or cream (<1 gm)
8 oz cream cheese (4 gm)
2 Tbsp Splenda (1 gm)
1 small box sugar-free fruit-flavored gelatin (I used peach)
1/2 tsp ginger (optional)

1 - whip the half-and-half or cream in food processor until foamy (about 2 min)
2 - add cream cheese by chunks through the cute and process until smooth (about 1 min)
3 - add splenda and gelatin through chute and continue to process until blended (< 1 min)
4 - pour into bowl, and refrigerate until set (about an hour)

(NOTE: You can use other flavors of gelatin and/or use cinnamon as well.)


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LOW CARB/HIGH FIBER CHOCOLATE ALMOND COOKIES

1 c. almond meal
1 c. pecan meal
1 c. coconut flour
1/2 stick butter, melted
2 eggs
3 Tbsp unsweetened cocoa powder
1 tsp cinnamon
2 tsp vanilla (I used the wannabe stuff, not the real vanilla)
3 Tbsp FiberFit (www.netrition.com) OR sweetener of choice

Mix all ingredients into a moderately stiff dough. Drop by spoonfuls onto ungreased baking stone to make 36 cookies. Bake at 350 in middle of oven approx. 12 minutes or until edges start to darken. Remove from stone at once to cool.

serving size - 1 cookie
kcal - 50
fat - 4.3
carb - 3.64
fiber - 2.75
net carb - 0.9
protein - 1.7


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DIED 'n' WENT TO HEAVEN CHEESECAKE

3/4 c almond meal
6 HF/LC Chocolate Almond cookies, ground (recipe above)
3 T butter, melted
1 c. cream
8 oz. cream cheese, softened
1 box SF Banana Cream Pudding mix

Combine almond meal and ground cookies; add melted butter and mix thoroughly; press into the bottom of a loaf-size shallow dish; put in refrigerator.
Whip cream and cream cheese together until smooth; slow mixer and add pudding mix, increasing speed as powder is incorporated; whip until it becomes thick and creamy.
Smooth filling over crust and refrigerate - and don't forget to lick the beaters, the spoon, and the bowl - you don't want to miss ANY of it! :)
Refrigerate until firm; cut into 8 RICH pieces.
per serving
kcal - 298
fat - 29
net carb - 5.12
protein - 4.25


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CREAM CHEESE COOKIES WITH FIBER
I was getting kind of tired of my chocolate almond cookies and looking for a change, but something I could add fiber (wheat bran, flax meal) into, and not too sweet because I like them with my coffee. This is what I came up with today. There is something about them that reminds me of oatmeal cookies.
If you're not concerned about fiber, the wheat bran and flax meal could be replaced with more almond flour. And if you like sweeter cookies, you could also increase the amount of sweetener, or use a different type.


8 oz cream cheese, room temp
¼c butter, room temp
1 egg
½c wheat bran*
¼c flax meal*
1½c Almond Flour
1½c coconut flour
2t vanilla
2T splenda**
½t pure stevia powder**

Whip together butter, cream cheese, vanilla, and egg until light and fluffy.
Stir in cinnamon, stevia, and splenda (or a/s of your choice).
Add remaining ingredients; mix thoroughly.
Drop by walnut-sized spoonfuls onto baking stone (or cookie sheet); flatten tops.
Bake @ 350º until edges start to brown; remove to cooling rack.

* added for fiber content; can replace with more almond flour
** or the type/quantity sweetener or your choice

makes 5 dozen cookies
per cookie:
kcal - 56.25
fat - 4.9
carb/fiber/net - 1.75/0.88g/0.87g
protein - 2g


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MAPLE PECAN COOKIES

These are reminiscent of oatmeal cookies in texture, which is one thing I've missed.
1 stick butter
1 c. pecan meal
1 c. coconut meal
2 large eggs
2 tsp. vanilla
1 tsp. cinnamon
3/4c. Splenda
1/4c. SF Maple Syrup
(I didn't add salt because I used salted butter - was out of unsalted)
nutrition information for entire batch:

cal - 2090
fat - 202g
protein - 26g
carb - 54g
fiber - 15g
SA's - 12g
net carb - 27g


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CRUNCHY CHEESE BALLS

1c. shredded cheddar cheese
2c. ground pork rinds
2 eggs
1/2c. parmesan cheese
2t sea salt
1t paprika (or season to taste)
Process in food processor until a smooth thick dough forms. Using a well-greased melon baller, scoop batter into balls and drop into preheated deep fryer set on 425ºF. Balls are done when they are golden brown (they float). Good with many kinds of dips. nutrition data for entire recipe (oil absorbed in frying not included):
kcal - 1453
fat - 98g
carb - 5g
protein - 131g

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STRAWBERRY YOGURT DESSERT

2 pkgs SF Strawberry Gelatin (enough to make 4 cups)
1 c. boiling water
6 oz. cream cheese, diced
1 c. half'n' half (or cream)
6 oz. low-carb strawberry yogurt

1 - dissolve gelatin thoroughly in water
2 - stir in pieces of cream cheese
3 - add half'n'half and yogurt
4 - whip with a blender or food processor until it starts to foam.
5 - refrigerate until set, at least 2 hours.

totals for entire recipe:
kcal - 1059
fat - 89g
carb/fiber/net carb - 29/0/29g
protein - 38g


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CHOCOLATE CANDY!

2 Lindt 85% cocoa bars
1/4c unsweetened coconut flakes
1/4c almond meal, or chopped almonds
1/2t vanilla extract
3T Splenda (or the a/s of your choice)

1 - melt chocolate bars down in the top of a double boiler.
2 - stir in remaining ingredients
3 - pour into parchment-paper-lined baking sheet
4 - let stand until partially set; score into squares with a sharp knife
5 - refrigerate until hardened

for entire recipe:
1421 calories
122g fat
58g carbs
23g fiber
35gN carbs
28g protein
1g sugar alcohol


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