Here is a free low carb dessert recipe from Victor
Kline, the author of "Low-Carb Sinfully Delicious Desserts:
As many of my members know, I am wary of low-carb diets and I generally
don't use artificial sweeteners. However, a good portion of my members
admit that they find the low-carb food offerings convenient in certain
situations when they are on the run or left with not many choices
at an event where everyone else indulges on delicious, mouthwatering,
desserts - like at the family Christmas party. Been there!
My unqualified opinion is that some of these foods are okay as
treats occasionally - as long as you can fit them into your diet.
I prefer cookbook recipes so I can make the foods myself and be
in control of what I eat. Keep in mind that if you are pregnant,
you especially need to choose as many foods as you can with high
nutritional values and stay within the FDA's recommendations regarding
artificial sweeteners. Like I always say, I am not a health care
professional, you need to talk to your registered dietician
and health care team about including these low-carb foods and recipes,
especially desserts, in your diet.
So, here is a free low carb dessert recipe that the author, Victor
Kline, has so graciously allowed me to put on our site, and
he has customized it just a little for my readers who are diabetic
and possibly pregnant. He says his cookbook is full of low-carb
dessert recipes that are sinfully delicious and can help with sweet
cravings. The recipes can be delicious alternatives when the other
choices are tempting and hard to fit into your diet.
Here is that free low carb dessert recipe I promised:
1.0 NET Carb per Tablespoon
Nutrition Information: See Below
1 cup of cold coffee (any brand)
1/2 cup artificial sweetener (Splenda recommended)
3-1/2 tablespoons unsweetened cocoa powder
2-1/4 teaspoons cornstarch
1 teaspoon vanilla extract
1/2 teaspoon unsalted softened butter
Decaffeinated coffee may be used. If you don't want to use coffee
at all, you can substitute unsweetened chocolate syrup (this will
make the final recipe less sweet and require another 1/2 cup of
artificial sweetener. The amount of artificial sweetener may be
reduced to taste. Victor suggests trying 1/4 cup.
In a small saucepan on medium heat, mix together coffee, artificial
sweetener, cocoa powder, and cornstarch until it becomes smooth
and starts to thicken.
Add vanilla extract and unsalted butter until the chocolate becomes
completely incorporated together.
Allow the dipping chocolate to cool for several minutes before
serving. This cooling stage will allow the chocolate to adhere (stick)
to the fruit or food products that you are dipping.
The book only provides NET carb information. Here's info I got
from the USDA Nutrient Data Laboratory web site http://www.nal.usda.gov/fnic/foodcomp/search/
This is info is per WHOLE recipe
|1 cup decaf coffee brewed
|1/2 cup Splenda
|3-1/2 tablespoons unsweetened cocoa powder
2-1/4 teaspoons cornstarch
|1 teaspoon vanilla extract (imitation, alcohol)
|1/2 tsp unsalted butter
|TOTAL FOR WHOLE RECIPE
Used data from http://www.nal.usda.gov/fnic/foodcomp/search/ and
Splenda nutritional information on packaging. Please let me know
if any of my calculations are in error. I am not a food or diet
The Acceptable Daily Intake (ADI) for sucralose, established by
the U.S. Food and Drug Administration, is 5 mg/kg of body weight
Low Carb Sinfully Delicious Desserts: Cheesecakes, Pies, Cookies, Mousse, Tiramisu, Fudge, Chocolate, and More
About the Book: Low
Carb Sinfully Delicious Desserts: Sugar Free was written by
an executive pastry chef. He wrote the book using common ingredients
you can easily find at most grocery stores. It contains dessert
recipes such as cheesecake, pie, cookies, fudge, ice cream, mousse,
tiramisu, flan, cake, frosting, chocolate, etc.