Welcome to Low Carb Desserts! (Which double as breakfasts since I usually wake up w/ a sweet tooth).

When I can - I'll include the carb/fiber count. Sometimes I've made these desserts for so long I can't remember what the count was when I started making them.

These are not induction level, but if you've allowed for a splurge these are AWESOME (ad the brownies are even better) BIG TRAIN low carb chocolate chip cookie mix :

There are a MILLION cheesecake recipes. I think you really need to make them to see where your favorite lies. This is just one of many that I like:

Low Carb Cheesecake

• 400 Calories
• 38g of Fat
• 11g of Protein
• 3g of Net Carbs

ServingsPrep TimeCook Time
12 slices20 minutes1.5 hours
  • 1/2 cup almonds
  • 1/2 cup pecans
  • 6 tbsp butter (melted)
  • 1 scoop protein powder (31 grams)
  • 1/2 tsp cinnamon
  • 1 teaspoon sweet-n-low
  • 1 pinch salt
  • 32 oz. cream cheese
  • 2/3 cup erythritol
  • 1 tbsp sweet-n-low
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 tsp fresh lemon juice
  • 1/2 cup sour cream
  • 1/2 tsp salt
  1. To make the crust, toast the almonds and pecans on a clean baking sheet for about 10 minutes in a 325°F oven. Toss halfway in between to make sure they are evenly toasted. Leave the oven on to be ready to cook the crust once it's ready.
  2. Once toasted, throw them into a food processor with the rest of the crust ingredients and blend until no large chunks of the nuts remain.
  3. Press the crust with your fingers or a silicone spatula into a 9 inch spring form pan to make an even, thin layer. Bake for about 10 minutes or until it has turned a golden brown and is set. After the crust has cooked, let it and the spring form pan cool before adding the cheesecake batter.
  4. While the crust is cooking, prepare the cheesecake batter by beating together the cream cheese, erythritol and stevia. Use an electric hand mixer to make this process much easier. All the chunks of the the cream cheese should be gone and the mixture should be soft and smooth.
  5. Add in 1 egg at a time, beating until each is incorporated. Then add the vanilla extract, lemon juice and salt.
  6. Lastly, add in the sour cream and stir until it's combined.
  7. By now, the crust should be baked and the spring form pan should be cool. Place the spring form pan on top of a large sheet of heavy duty aluminum foil and wrap the foil up onto the sides of the spring form pan making sure there are no openings or holes on the bottom. Place the spring form pan into a roasting tray to prepare it for the water bath.
  8. Pour in the cheesecake batter and smooth out the top with a silicone spatula. Pour hot water, carefully, around the sides of the spring form pan until it's halfway up.
  9. Carefully transfer the roasting tray with the spring form pan into the oven and bake for an hour and a half at 325°F. The top of the cake should be set but jiggly and it will continue cooking even as it is cooling.
  10. To cool the cake, turn the oven off and crack the door open. We like to leave a wooden spoon wedged in the door, leaving about a 1-2 inch gap in the door. This will let the heat escape but prevent the cake from cooling too quickly, cracking in the process.
  11. Leave the cake in the cooling oven for an hour before covering it with foil and refrigerating for at least 4 hours or preferably overnight.
  12. Top with your favorite toppings and enjoy!

2 teaspoons butter
1 tablespoons brown sugar splenda (to taste)
2 tablespoons flax meal
2 tablespoons almond flour
1/2 tablespoon vanilla (or Da Vinci sugar free syrup flavor of your choice) 
1 egg
1 teaspoon grated orange rind (or tsp orange extract
-optional- add 1 1/2 tablespoons s.f. chocolate chips
Melt the butter in a mug in the microwave, about 20 seconds. Add the remaining ingredients and mix well. Scrape down the batter from the sides of the cup. 

Microwave on HIGH 1 to 1 1/2 minutes or until just set.

Makes 1 serving
Can be frozen

Per Serving without chips: 294 Calories; 25g Fat; 12g Protein; 7g Carbohydrate; 5g Dietary Fiber; 2g Net Carbs

1 cup canned pumpkin
1 cup granulated Splenda or equivalent liquid Splenda
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice or 1 teaspoon cinnamon
Pinch to 1/8 teaspoon salt
5 eggs
6 ounces almond flour, about 1 1/2 cups

Grease an 8x4" loaf pan well or line with foil and grease foil. In a medium bowl, beat the pumpkin, Splenda, baking powder, vanilla, spice and salt, if using, with an electric mixer until well blended. Beat in the eggs, then the almond flour. Add a little water, if needed, to make a thick, but pourable batter (I didn't need it).

Pour into the pan and bake at 300ยบ 60-75 minutes, until the cake pulls away from the sides of the pan a bit and a toothpick comes out clean. Mine took about 65 minutes.

The toothpick came out clean at 60 minutes, but it needed to brown a little more. This comes out so moist that the extra baking time will be fine. Let cool in the pan on a rack for 10 minutes. Remove from the pan and peel off the foil; cool completely on a rack before slicing. Store in the refrigerator or freeze.

Makes 1 loaf or 12 servings
Can be frozen

Per Serving: 130 Calories; 9g Fat; 6g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

1 envelope unflavored gelatin *
2 cups heavy cream
1/3 cup granulated Splenda or equivalent liquid Splenda
1/2 teaspoon almond extract or 1 teaspoon vanilla

Spray six 6-ounce custard dishes with non-stick spray. In a small bowl, sprinkle the gelatin over 3 tablespoons cold water; let stand 5 minutes to soften. Bring the cream, 1/2 cup water, Splenda and extract to a boil on medium heat (I used the microwave on HIGH for about 6 minutes or so, watching closely).

Remove from the heat; add the gelatin mixture; stir until the gelatin is completely melted.

Pour into custard cups. Cover the surface with plastic wrap to prevent skin from forming, if desired.

Chill at least 3 hours.

Makes 6 servings
>> You can add sugar free jello for a switch!

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