12 Yummy Low-Carb Dessert Recipes To Satiate Your Sweet Craving
Medically reviewed by Jess Wharton, RNJess WhartonRN
Jess Wharton is Registered Nutritionist based in Auckland, New Zealand. She works with clients around the world to help them reach their health and wellness goals. She believes that food is medicine and proper nutrition is healing and essential for well-being and quality of life.
Written by Charushila Biswas, MSc (Biotechnology), ISSA Certified Fitness Nutritionist charushila biswasMSc (Biotechnology), ISSA Certified Fitness NutritionistExperience: 6 years
Charushila is an ISSA certified Fitness Nutritionist and a Physical Exercise Therapist. Over a span of 6 years, she has authored more than 400 articles on diet, lifestyle, exercises, healthy food, and fitness equipment. She strives to inform, educate, and motivate her readers via authentic, straightforward, and fact-checked information.
Life is so dull without desserts, isn’t it? But do you dread consuming too many calories because most desserts are high in carbs? Don’t you wish there were other low-carb dessert options? Soft, moussey, aromatic relishes that melt in your mouth, elicit fireworks of happy emotions, and give you an almost out of body experience! Well, your prayers have been answered. Here are the 12 best delicious, low-carb, and low-GI dessert recipes for you. Bake or no-bake, these taste amazing – so let’s begin!
Crack open the eggs and separate the yolks from the whites.
In a saucepan, add the vanilla protein shake, sweetener, and heavy cream. Heat over medium flame and stir occasionally. In the meanwhile, lightly beat the egg yolks.
When the mixture in the saucepan starts to bubble near the edge, pour it slowly into the bowl containing egg yolks. Stir constantly.
Return the mixture to the saucepan and heat over low flame. Stir constantly for a few minutes. Stop when the mixture coats the back of a spoon evenly. Let it remain a little runny.
Pour the mixture into a bowl and cover with a parchment paper. Refrigerate for an hour.
1. Add almond flour to the melted butter, eggs, sweetener, and salt. Mix well.
Stir in the sifted coconut flour.
Knead the dough and form a ball.
Place the dough between two butter papers.
Roll the dough. Remove the top butter paper and flip the rolled out dough on the crust mold. Press the edges so that the dough sits well. Remove the lower butter paper (which is now on top as you flipped over the dough) carefully.
Filling
Beat the eggs, sweetener, butter, salt, and vanilla extract and blend well.
Combine the flour, sea salt, and baking soda in a large bowl.
Add the eggs, one by one, and then add the vanilla extract, stevia, and coconut oil.
Pour two tablespoons of this mix into each cupcake mold and bake them at 200o C for 20-25 minutes.
While the cupcakes are baking, drain the water from the coconut cream. Add stevia to it and whisk until the cream fluffs up and starts forming peaks at the tip of the whisk.
Add a teaspoon of vanilla extract and fold it in.
Use a spoon to transfer the coconut frosting to a piping bag. Secure the dispensing nozzle and cut the tip of the bag.
Take the cupcakes out and cool them for 5 minutes.
Add the heavy cream, water, erythritol, and salt to a pan over medium flame.
Whisk it continuously until it starts streaming.
Add half of the mixture in the pan to the egg yolks. Whisk well.
Add the egg mixture back to the pan. Keep whisking and bring it to a boil.
When the mixture thickens, add vanilla extract, coconut extract, and shredded coconut.
Pour the mixture (while it is hot) carefully into 6 coconut shells and cover with a plastic wrap.
Refrigerate for at least 20 minutes.
Garnish with one lime wedge for each of the 6 coconut shells and a few blueberries.
There you have it – 12 yummy, delicious, and easy low-carb desserts that you can make at home. No more depriving yourself! Put your chef’s cap on and let the magic happen. Cheers!
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Jess Wharton is Registered Nutritionist based in Auckland, New Zealand. She works with clients around the world to help them reach their health and wellness goals. She believes that food is medicine and proper nutrition is healing and essential for well-being and quality of life.
Charushila is an ISSA certified Fitness Nutritionist and a Physical Exercise Therapist. Over a span of 6 years, she has authored more than 400 articles on diet, lifestyle, exercises, healthy food, and fitness equipment. She strives to inform, educate, and motivate her readers via authentic, straightforward, and fact-checked information.
