Life is short, eat dessert first (or so goes the saying by chocolatier Jacques Torres) but what about those of us who prefer to avoid carb-heavy sweets? Never fear, there are delicious easy dessert recipes with few ingredients that you can follow for low carb desserts you will love!
Even on the LCHF (Low Carb High Fat), Keto or Atkins diet, you can enjoy the sumptuous richness of chocolate and the warming taste of salted caramel. Read on below for more low carb dessert recipes you will love.
Flourless chocolate torte for two
This delicious chocolate torte for two is so rich, you would never guess it was not a sugary dessert. It is the perfect serving size for its decadence, so make one each for you and your sweetie or just keep both servings to yourself!
2 tbsp butter
28 grams of unsweetened dark chocolate
3 tbsp sweetener, such as erythritol or stevia
⅛ tsp vanilla extract
1 large egg
Pinch of salt
¼ cup frozen raspberries
1 tbsp sweetener
1 tbsp water
- Preheat the oven to 180℃ and grease a medium ramekin well.
- In a microwave-proof bowl, combine the butter and chocolate. Microwave on high in 30 second increments. Stir in between to ensure it is smooth and not lumpy.
- Stir in the sweetener, vanilla extract and salt. Add the egg and whisk until fully combined.
- Pour mixture into the prepared ramekin and bake for 15 to 20 minutes. The sides should be set but the centre will still be ‘jiggly’.
- Remove to cool completely and refrigerate for at least one hour.
- Combine the raspberries, sweetener and water in a small saucepan, bring to a simmer and cook until raspberries can be easily mashed.
- Mash them up and let them cool.
- Loosen the torte with a sharp night and flip gently onto a plate. Drizzle the sauce over the top and serve.
Low carb lemon cheesecake bars
Rather than indulging in (and feeling guilty about it afterwards) easy dessert recipes with condensed milk, treat yourself to these zingy and rich low carb lemon cheesecake bars. They are easy to make… and even easier to finish.
5 large eggs
1 ½ cups almond flour
½ tbsp cinnamon
1 ½ cup sweetener, such as erythritol or stevia
¼ cup coconut oil
¼ tsp salt
1 tsp baking powder
400 grams full fat cream cheese
1 tsp vanilla extract
1 tsp lemon extract
- Preheat oven to 180℃.
- In a mixing bowl, combine two eggs, melted coconut oil, ½ cup of sweetener, cinnamon, almond flour, salt and baking powder together. Add extra coconut oil if it is too dry.
- Add this mixture to a baking tray and use your fingers to press it down tightly. Bake for 20 minutes.
- While the crust is baking, prepare the lemon cheesecake mixture.
- Mix the cream cheese, lemon, vanilla, one cup of sweetener and three eggs together until combined.
- Remove the crust from the oven and spread the cream cheese mixture evenly over the top.
- Bake for 45 minutes at 180℃, and once cooled refrigerate for two to four hours until firm.
Saffron panna cotta
Not only is this dish stunning to look at, but it is a true crowd pleaser. Saffron lends a unique Eastern flavour to this panna cotta and you can dress it up with some pomegranate jewels or roasted almond slivers.
½ tablespoon unflavoured powdered gelatin
2 cups heavy whipping cream
¼ tsp vanilla extract
1 pinch of saffron
1 tbsp honey (optional)
1 tbsp chopped almonds for decoration
- Mix the gelatin with a small amount of water (usually 1 tbsp water for every teaspoon of gelatin)
- Bring cream, vanilla, saffron and honey to a light boil in a saucepan. Lower heat and allow to simmer for one to two minutes.
- Remove the pan from the heat and stir in the gelatin until completely combined.
- Pour the mixture into ramekins or glasses and cover with plastic wrap. Keep in the refrigerator for two to six hours, until set.
- Serve with chopped almonds, pomegranate jewels or a dusting of cinnamon.
Peanut butter cookies for two
This is one of the best low carb dessert recipes for kids, and because the serving is only for two, you can make one for you and your child to enjoy together. There is nothing better than the aroma of freshly baked cookies, and the peanut butter flavour is sure to delight any little one’s taste buds!
1 ½ tbsp peanut butter
1 tbsp softened butter
2 tbsp granulated erythritol or stevia
2 tsp egg whites
¼ tsp vanilla extract
2 tbsp coconut flour
⅛ tsp baking powder
Pinch of salt
2 tsp sugar-free, dark chocolate chips
- Preheat the oven to 160℃ and line a small baking sheet with parchment or a silicone baking mat.
- In a small bowl, beat the peanut butter, butter and sweetener until well combined.
- Beat in the egg white and vanilla extract.
- Add the coconut flour, baking powder and salt and mix until the dough comes together. Divide in half and roll into balls.
- Press the balls down until they are flat, then sprinkle the chocolate chips on top, pressing them into the dough so they adhere.
- Bake for 10 to 12 minutes. The cookies will be very soft once taken out of the oven but will firm up once they cool.