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

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

http://www.weightlosslaboratory.com/

https://www.flickr.com/photos/notahipster/4345672144

http://goo.gl/VZxIOs


Ingredients: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 salt

1/4 cup butter (chilled and cut into small chunks)

4 tablespoons water (ice cold)

Filling:1 cup shredded coconut

(unsweetened)1/4 teaspoon Xanthan gum

1/3 cup coconut sugar (powdered)2 tablespoons butter

2 cups heavy whipping cream1/4 teaspoon Stevia extract (liquid)

1/2 teaspoon vanilla extract1 teaspoon coconut extract

1 egg yolk2 eggs (large)

Topping:1/2 cup shredded coconut

(unsweetened, lightly toasted)

3 tablespoons coconut sugar (powdered)

1 1/2 cup coconut milk (canned, chilled overnight)



Instructions:To make the crust, combine the almond flour, all-purpose flour, Xanthan gum, coconut sugar, and salt in a medium-sized mixing bowl and whisk.

Add the butter chunks, and mix until the dough is coarse and crumbly. Add water, one tablespoon at a time, until the dough starts to clump together.

Remove the crust from the freezer and take the parchment paper off. Place a 9” pie pan upside 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 it’s warm, and prick the

bottom 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 of foil inside the crust. Fill the pie with pie weights. Alternatively, you can use dried beans as your pie weights. Bake the crust for about 18 minutes. Remove the foil and weights, and bake for

5 minutes more. Remove from the oven, and let cool. Set aside.

Place a large sheet of parchment paper over your workstations, and sprinkle almond flour on top of it.

Roll the dough and shape it into a disk. Sprinkle it with more almond flour and cover with another

piece of parchment paper. Roll the dough out in all directions and form an 11” circle to make the crust. Place the crust on a baking sheet, and place it in the

fridge. Freeze the crust for around 10 minutes.



To make the pie filling, bring the cream to a simmer in a medium-sized saucepan over medium heat. Whisk the coconut sugar, egg yolks and eggs together in a medium-sized mixing bowl. Add about 2/3 cup of the hot cream slowly to temper, while continuously whisking. Slowly pour the

tempered egg mixture back into the remaining cream.

Cook for another 5 minutes until the mixture becomes thick, while stirring continuously. Remove the pan from the heat, and whisk in the butter, Stevia, vanilla extract, and coconut extract. Sprinkle with Xanthan gum, and quickly whisk to combine. Add in the shredded coconut. Allow the mixture to cool

for about 20 to 30 minutes, and pour into the pie crust. Place the pie in the fridge, and chill for at least 3 hours.

Add powdered coconut sugar, and whisk for about 4 minutes, or until thick and creamy.

Spread the cream over the filling, and sprinkle with shredded coconut as topping. Allow to set for at least 30 minutes prior to

serving. Serve, and enjoy!

For the topping, chill a medium-sized mixing bowl and beaters in the fridge for about 5 minutes.

Remove the can of coconut milk from the refrigerator, and pour off the coconut water once

opened. Scoop out the coconut cream at the bottom, and place in the chilled mixing bowl.


https://www.flickr.com/photos/adashofsass/5931125670

Get Your Free Weight Loss Starter

Kit by CLICKING HERE





https://www.flickr.com/photos/adashofsass/5931125670

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 soda

1/4 cup coconut sugar (granulated)1/2 teaspoon sea salt

1/4 cup Greek yogurt (plain)1/2 tablespoon Stevia extract (liquid)

1 tablespoon vanilla extract2 eggs (large)

Instructions:Preheat the oven to 350F and grease an 8″ square

pan with a piece of parchment paper.

In a small mixing bowl, add the almond flour, cocoa powder, baking soda, coconut sugar, and salt, and mix well to combine. Beat the yogurt,

vanilla, Stevia, and eggs together in a large mixing bowl, until the mixture is smooth. Add the almond flour mixture into the large mixing bowl, and whisk

until fully incorporated. Slowly fold the zucchini, chocolate chips, and walnuts into the brownie

mixture.

Pour the brownie batter into the prepared pan. Bake the brownies for around 30 to 35 minutes, or until a toothpick

inserted comes out clean. Remove from the oven, and allow to cool. Cut the brownies into 16 squares, and serve. Bon

Appetite!


https://www.flickr.com/photos/onlinepastrychef/14111273748



Ingredients:Biscuit:

1/4 cup pecans (halves)3/4 cup all-purpose baking mix

2 tablespoons coconut sugar (granulated)1/2 teaspoon cinnamon (ground)

1/4 teaspoon sea salt 1/2 cup heavy whipping cream

2 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, chilled and cut into small chunks)

1/4 teaspoon almond extract



Instructions:To make the biscuit, combine the pecans, baking mix, coconut sugar, cinnamon, and salt in a blender or food processor, and blend 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, sour cream, and egg together, until well combined. Pour the cream

mixture into the blender or food processor, and blend until well incorporated. Remove the dough, and roll to form a flat

disk. Cover the dough with plastic wrap, and place in the fridge to chill for about 1 to 2 hours.

Preheat the oven to 400F. For the filling, toss the cherries together with the coconut sugar, cinnamon, and almond extract in a

medium-sized mixing bowl. Pour the cherry filling into an 8”x11” baking dish.

Roll the dough and cover the cherry filling with it. Bake the cobbler for about 35 to 40 minutes, or until the biscuits are browned and the fruits are tender and

bubbly. Remove from the oven, and allow to cool for about 5 minutes.

Cut into 8 even slices. Serve and enjoy!


https://www.flickr.com/photos/time_anchor/7277050636








Ingredients:Loaves:

1 cup blueberries (fresh, chopped)2 tablespoons lime zest

3 cups almond flour1 1/2 teaspoon baking powder

1 teaspoon baking soda1/3 cup whey protein powder (unflavored)

1/2 cup coconut sugar (powdered)1/2 teaspoon sea salt

1/2 cup butter (softened)1/2 cup lime juice (freshly squeezed)1/2 teaspoon Stevia extract (liquid)

3 eggs (large)



Instructions:Preheat the oven to 325F and grease 4 small

loaf pans with coconut oil.

In a medium-sized mixing bowl, whisk the almond flour, baking powder, baking soda,

protein powder and salt together. Set aside.

Beat the butter in a large mixing bowl until smooth. Add the powdered coconut sugar.

Beat for around 2 minutes, until the butter is lighter and the sugar is well combined. Add the eggs, one at a time, and beat together with the butter mixture. Scrape the sides

down, and mix to avoid any lumps. Add in the Stevia and lime zest into the large bowl, and

beat until well-mixed.

Add half of the almond flour mixture and lime juice into the large mixing bowl, and beat

until well incorporated. Beat the remaining almond flour mixture into the large bowl until

smooth. Slowly fold in the chopped blueberries, and evenly distribute among the

prepared pans.

Bake the loaves for around 30 minutes, or until the top is golden brown. Use a toothpick

to test if the loaves are cooked all the way through. Let the loaves cool in the oven for about 5 minutes, and then remove. Flip the loaves onto a wire rack to completely cool.

Serve immediately, and enjoy!


https://www.flickr.com/photos/64818724@N03/5904017546



Ingredients:4 ounces cream cheese

1/2 cup heavy whipping cream 2 tablespoons peanut butter (natural,

sugar-free)1/3 cup Stevia extract (liquid)1/2 teaspoon vanilla extract



Instructions:Using a hand mixer, whip the heavy cream in a medium-sized mixing bowl until a stiff peak

is formed. Set aside.

In another mixing bowl, beat the cream cheese, peanut butter, Stevia and vanilla

together, until it's smooth and creamy. Add the whipped cream into the mixture, and

whip on medium speed using a hand mixer for one minute. The mousse should have no

lumps, and light, fluffy. Serve right away.


https://www.flickr.com/photos/windysydney/3477289737







https://www.flickr.com/photos/windysydney/3477289737

Ingredients:1/2 tablespoon cocoa powder

(unsweetened)1/2 cup ricotta cheese

2 tablespoons honey (raw)1/2 teaspoon vanilla extract

6 ounces cream cheese (non-fat)1 egg (large)1 egg yolk

Instructions:Preheat the oven to 350F and line 6 muffin

cups with paper liners.

Process the ricotta and cream cheese in a blender until creamy. Add the honey, vanilla, egg, and egg yolk into the mixture. Blend until smooth. Take 1 cup of the cheesecake batter,

and equally distribute it into the 6 muffin cups.

Add the cocoa powder to the remainder of the cheesecake batter and mix. Pour a tablespoon of the cocoa mixture on top of the cheesecake

layer, and slowly fold to create a swirl.

Place the muffin cups in a roasting pan, and fill it with warm water until it reaches halfway up

the muffin cups. Bake the cheesecake for about 18 to 20 minutes, or until the cakes have

puffed. Drain the water, and let the cupcakes cool at room temperature. Chill in the refrigerator for about 2 hours. Enjoy!


https://www.flickr.com/photos/thebees/3153856407/


https://www.flickr.com/photos/thebees/3153856407/

Ingredients:1/2 cup almond flour

1/4 cup dark chocolate chips2 tablespoons coconut sugar (raw)1/4 cup butter (room temperature)

2 teaspoon vanilla extract Egg white from 2 eggs (large)

Using a hand mixer, whisk the butter and coconut sugar in a large mixing bowl. Add the vanilla in, followed by the egg whites. Mix thoroughly. Switch the mixer off,

and add in the almond flour. Using a spatula, mix until all ingredients are well incorporated.

Using a cookie scoop, drop mounds of the batter onto parchment paper lined cookie sheet. Leave at least 2”

space in between the cookies to allow them to expand. Flatten the cookies using the back of a fork.

Bake for around 10 minutes at 350F, or until the edges are golden brown. Remove from the oven, and let

cookies cool on a rack.

Using a double boiler, melt the dark chocolate. Drizzle the butter cookies with the melted chocolate, and place on top of a cookie sheet to allow the chocolate to set.

Serve and enjoy!



Ingredients:2 tablespoons palm sugar (organic)

2 vanilla bean pods (organic)1 cup coconut milk (full fat)

2 tablespoons honey (raw, organic)2 egg yolks



Instructions:Preheat the oven to 325F. Slit the vanilla

beans with a knife and scrape the insides of the pod. Place the scrapings and the vanilla

bean in a small saucepan over medium heat. Stir the coconut milk in, and allow to simmer gently until the mixture thickens.

Beat the honey and egg yolks in a medium mixing bowl until it turns light in color.

Remove the coconut milk mixture from the stove, and slowly stir the egg yolk mixture. Pour the crème brûlée mixture over a fine mesh strainer on top two medium-sized

ramekins. Place the ramekins in an 8” square baking dish, and pour hot water in until it reaches halfway up the sides of the

ramekins.

Bake the crème brûlée for around 40 to 45, or until the top is slightly browned.

Remove the ramekins, and allow to cool for 5 minutes. Cover with saran wrap,

and chill for at least hours in the fridge.

Remove the crème brûlée from the fridge few minutes before serving, and dab any moisture on top of the crème. Sprinkle sugar to cover the tops evenly. Torch the sugar while holding the flame

perpendicularly. Garnish the crème brûlée with fresh berries (optional), and

enjoy!


https://www.flickr.com/photos/elanaspantry/7114251183








Ingredients:Crust

2 cups almond flour (blanched)1/4 teaspoon sea salt

1 tablespoon vanilla extract 2 tablespoons coconut oil

1 tablespoon waterFilling

1 cup raspberry jam

Topping1/2 cup shredded coconut

(unsweetened)1 cup walnuts (chopped)

1/4 cup almond flour (blanched)2 tablespoons Xylitol1/2 teaspoon sea salt1/4 cup coconut oil



Instructions:Combine all crust ingredients together in a food processor, and blend until the dough can be rolled into a ball. Press the dough

firmly onto the bottom of an 8” baking dish. Bake at 350F for about 12 minutes, or until brown. Remove from the oven, and set aside.

Blend the almond flour, Xylitol, salt, and oil together in a food processor until the mixture is creamy. Add the shredded coconut and

walnuts, and blend until they coarsely chopped. Set aside.

Spread the raspberry jam over the baked crust. Take the streusel topping, and spread over raspberry fruit layer. Bake the streusel bar at 350F for around 15

minutes. Take the bars out of the oven, and allow to cool for 10 minutes. Refrigerate the bars for at least 2 hours to set, and serve.


https://www.flickr.com/photos/tmizo/6812956382







https://www.flickr.com/photos/tmizo/6812956382

Ingredients:Pudding

1/2 cup coconut cream (canned)1/4 cup pumpkin (canned)

1/2 teaspoon cinnamon (ground)1/4 teaspoon ginger (ground)

1/4 teaspoon nutmeg (ground)1/8 teaspoon sea salt

1 tablespoon maple syrup Topping

1 tablespoon coconut cream1/8 teaspoon vanilla extract1/2 teaspoon maple syrup

Instructions:Mix all the pudding ingredients together in a medium-

sized bowl, and stir until well combined. Pour the pudding mixture into desired serving glass. Set aside.

In a small mixing bowl, whisk all the topping ingredients together, until the cream is thick.

Pour over the cream mixture on top of the pudding, and refrigerate for around 30 minutes. Once the pudding, and

cream is set, remove from the fridge, and then serve.


Click it!!!

Download You r FREE Copy!

Yes, I want my FREE Weight Loss Starter Kit!

https://www.flickr.com/photos/107172689@N08/10570613766/

Click it!!!













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

Food

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