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Low Carb Dessert Recipes
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Low Carb Peanut Butter Cookies
1 cup crunchy peanut butter
1 cup Splenda sugar substitute
1 egg
1. Preheat oven to 350 F
2. Coat cookie sheet with non-stick cooking spray
3. Mix the ingedients
4. Roll dough into tablespoon sized balls and place on the cookie sheet, 2 inches apart
5. Dip a fork in plenda and flatten the cookies crossways
6. Bake 9-10 minutes
Number of Servings: 14
Carbs per cookie: Divide the number of cookies by the number of carbs in the peanut butter
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Chocolate Peanut Butter Ice Cream Sandwiches (Low Carb)
2 Tablespoons creamy peanut butter
8 Chocolate wafer cookies
2/3 cup no-sugar-added vanilla ice cream, softened
1. Spread peanut butter over flat sides of all cookies
2. Spoon ice cream over peanut butter on 4 cookies and top with remaining 4 cookies, with peanut butter side down. Press lightly to force ice cream to the edge of the sandwich.
3. Wrap each sandwich in foil and seal tightly. Freeze for at least 2 hours.
Number of Servings: 2
Carbs per sandwich: 15g
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Chocolate Cheesecake (Low Carb)
1 cup chocolate wafer crumbs
3 tbsp artificial sweetener
3 tbsp butter or margarine, melted
3 - 8 oz packages of reduced-fat cream cheese, softened
1 1/4 cup artificial sweetener
2 eggs
2 egg whites
2 tbsp cornstarch
1/4 tsp salt
1 cup reduced-fat sour cream
2 tsp vanilla
4 oz semi-sweet chocolate, melted and slightly cooled
1. Mix chocolate wafer crumbs, 3 tbsp artificial sweetener and melted butter in 9-inch springform pan. Pat mixture evenly into bottom of the pan. Bake in preheated 325 degree F for 8 minutes. Cool on wire rack.
2. Beat cream cheese and 1 1/4 cups sweetener until fluffy. Beat in eggs, egg whites, cornstarch and salt. Beat in sour cream and vanila until well blended. Gently fold in melted chocolate. Pour batter into crust.
3. Bake in 325 degrees F oven 40 to 45 minutes or until center is almost set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely, cover and refrigerate several hours or overnight before serving. To serve, remove side of springform pan.
Number of Servings: 16
Carbs per Serving: 13g
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Raspberry Cheesecake Bars (Low Carb)
1/2 cup butter, softened
1 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup finely chopped pecans
8 oz cream cheese, softened
1/4 cup granulated sugar
1 egg
1 tbsp milk
2 tsp grated lemon peel
1/3 cup seedless raspberry jam
1. Preheat oven to 350 degress F. Grease 9 inch square pan. beat butter with beater until smooth, add flour, brown sugar and pecans and beat at low speed until well blended. Press mixture into bottom and partially up saides of pan.
2. Bake about 15 minutes or until light brown. If sides of crust have slumped down, press back up and reshape with spoon. Let cool 5 minutes on wire rack.
3. Meanwhile, beat cream cheese in large bowl with electric mixer at medium speed until smooth. Add granulated sugar, egg, milk, and lemon pel. Beat until well blended.
4. Heat jelly in small saucepan over low heat 2 to 3 minutes or until smooth, stirring occasionally.
5. Pour cream cheese mixture over crust. Drizzle jelly in 7 to 8 horizontal strips across filling with sppon. Swirl jelly through with knife to create marbled effect.
6. Bake 20 to 25 minutes or until filling is set. Cool completely on wire rack before cutting into bars. Store in airtight container in refrigerator up to 1 week.
Number of Servings: 32
Carbs per Serving: 11g
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Low Carb Recipes 
