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

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Ingredients:
Crust:
1 cup almond flour (sifted)
1/4 cup all-purpose flour (sifted)
1 teaspoon Xanthan gum
2 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 cream
1/4 teaspoon Stevia extract (liquid)
1/2 teaspoon vanilla extract
1 teaspoon coconut extract
1 egg yolk
2 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.
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.
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.

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.

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Ingredients:
3 zucchini squash (medium, shredded)
3/4 cup walnuts (chopped)
1/4 cup dark chocolate chips
1 cup almond flour (sifted)
1/2 cup cocoa powder (unsweetened)
1/2 teaspoon baking soda
1/4 cup coconut sugar (granulated)
1/4 cup Greek yogurt (plain)
1/2 tablespoon Stevia extract (liquid)
1 tablespoon vanilla extract
2 eggs (large)
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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!

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Ingredients:
Biscuit:
1/4 cup pecans (halves)
3/4 cup all-purpose baking mix
2 tablespoons coconut sugar (granulated)
1/2 teaspoon cinnamon (ground)
1/2 cup heavy whipping cream
2 tablespoons sour cream
1 egg (large)
Filling:
3 cups cherries (fresh, pitted)
6 tablespoons coconut sugar
(granulated)
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!

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Ingredients:
Loaves:
1 cup blueberries (fresh, chopped)
2 tablespoons lime zest
3 cups almond flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/3 cup whey protein powder (unflavored)
1/2 cup coconut sugar (powdered)
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!

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Ingredients:
4 ounces cream cheese
1/2 cup heavy whipping cream
2 tablespoons peanut butter (natural,
sugar-free)
1/3 cup Stevia extract (liquid)

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.

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Ingredients:
1/2 tablespoon cocoa powder
(unsweetened)
1/2 cup ricotta cheese
2 tablespoons honey (raw)
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!

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Ingredients:
1/2 cup almond flour
1/4 cup dark chocolate chips
2 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!

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Ingredients:
Crust
2 cups almond flour (blanched)
1 tablespoon vanilla extract
2 tablespoons coconut oil
1 tablespoon water
Filling
1 cup raspberry jam
Topping
1/2 cup shredded coconut
(unsweetened)
1 cup walnuts (chopped)
1/4 cup almond flour (blanched)
2 tablespoons Xylitol
1/4 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.

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Ingredients:
Pudding
1/2 cup coconut cream (canned)
1/4 cup pumpkin (canned)
1/4 teaspoon ginger (ground)
1/4 teaspoon nutmeg (ground)
1 tablespoon maple syrup
Topping
1 tablespoon coconut cream
1/2 teaspoon maple syrup
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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.

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

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