Desserts for low carbers and the people who love them
- mcf Aug 10, 2014 01:20 PM
I think I've posted these at times over the years, but just found an email where I'd sent these to folks who asked for help... So putting them together in a new, separate desserts thread:
To die for, seriously, if this were deadly, it'd be worth eating anyway:
Boule de Neige (posted as originally written, with my modifications noted)
10 oz semi sweet chocolate, chopped
1 cup sugar
2 ½ sticks butter
¾ Cup strong coffee
Melt the above in a saucepan, then whisk in 4 beaten eggs.
Line mold with foil, pour in batter. Place mold in pan with 1 inch of water. Bake at 350 F for 1 ¼ hours (it will look loose). Refrigerate overnight. Unmold before serving, and cover with fresh, unsweetened whipped cream.
To make this more low carb, I use darker, like at least 70% or more dark chocolate and only sweeten the batter as much as I need to with liquid sucralose and xylitol combo. NOTE: For the cup of sugar, that's what I use, in a 50/50 ratio; prevents the funky Splenda aftertaste, and using the liquid avoids all the nasty carby maltodextrin in Splenda. Buy liquid sucralose at www.sweetzfree.com Lots of stores and netrition.com have granular xylitol. netrition also has ezsweet, a liquid sucralose like sweetzfree. I would NOT use erythritol in these particular recipes, unless blended with two other sweeteners, perhaps, in the breadless pudding only.
MYRA'S NEW YORK-STYLE CHEESECAKE (always better texture the next day, IMO)
Crust: 1 1/4 cups finely ground almonds OR other nuts
Sweetener equal to 1 tablespoon sugar (optional) 2 tablespoons
butter, melted (I used Diabetisweet brown sugar substitute for the almond crust, and it really improves it a lot.)
Topping: 2 cups sour cream (16 oz. container) 1 teaspoon
vanilla, Sweetener equal to 1 tablespoon sugar
Filling: 3 packages (8 oz. each) cream cheese, softened
Sweetener equivalent to 1 cup sugar 4 eggs 1 teaspoon vanilla
In a bowl, combine the almonds, 1 tablespoon sweetener and
melted butter until combined. Press into bottom of a 9-inch
springform pan. Chill in the refrigerator at least 15 minutes.
In a bowl, mix the sour cream, 1 teaspoon vanilla and 1
tablespoon sweetener until well combined. Cover with plastic
wrap and refrigerate.
In a large bowl, beat the cream cheese and 1 cup sweetener
until fluffy. Add the eggs, one at a time, blending well after
each addition. Blend in the remaining 1 teaspoon vanilla.
Pour the cream cheese mixture into the springform pan, and
bake at 350 degree for 50 minutes, or until a knife inserted
halfway between the edge and center comes clean. With a
spatula, spread the sour cream mixture over the top, making
sure you reach to the edges of the pan. Return cake to oven
and bake an additional 5 minutes.
Remove cake from oven, allow to cool to room temperature (cake
will settle in the pan). Slide a knife around the edge of the
cake to loosen it, then remove the springform ring. Keep
chilled in the refrigerator.
Makes 16 servings, about 5 grams of carbs per serving if made
3/4 cup heavy cream
3/4 cup water
1 cup cottage cheese
1/2 cup artificial sweetener (or drops liquid sucralose to taste)
1 teaspoon vanilla
cinnamon -- to taste
Place all ingredients into a mixing bowl and blend several minutes until as smooth as possible. Pour into a 8X8 buttered casserole dish and bake at 350 degrees for about 30-35 minutes or until well browned on the top.
Note from The original author, not me: The texture is so much like bread pudding that it is bizarre--also makes the house smell awesome.
Have you ever tried any of the low-carb 'cake-in-a-cup's? I've found a few recipes that sound good on paper but I can't try them until I get my food processor and can grind nuts, or else buy some coconut flour and artificial sweeteners... they seem to use erithrytol (sp?) powder for sweetness.
Yes, I have tried a chocolate brownie in a cup that was good, just do not over cook. Also, chocolate idiot cake, though it needed some salt, was really good and easy, too.
Microwave Chocolate Mug Brownie
2 Tbs vegetable oil (I use walnut or avocado)
2 Tbs water
1/4 tsp vanilla extract
4 Tbs granulated xylitol or to taste
2 Tbs unsweetened cocoa powder
4 Tbs all purpose flour (try smaller amount of carbalose)
In a 12 oz coffee mug, add water, oil and vanilla. Whisk well.
Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk
Microwave for 60 to 90 seconds. Center should be slightly molten.
Enjoy with a spoon. Careful brownie will be hot.
Using a 1500 watt microwave. 60 seconds makes a molten center
brownie. 75 seconds make a uniformly done brownie.
Chocolate Idiot Cake (boule de neige is much better, IMO, but you can eat this same day. I added salt, it needed it)
One 9-inch (23 cm) cake
Adapted from Ready for Dessert (Ten Speed Press)
This cake is extremely rich, and tastes like the most delicious, silkiest, most supremely-chocolate ganache you've ever had. As mentioned, it's equally good a few days later, and only an idiot could possibly mess it up. You don't need to use ScharffenBerger chocolate for this cake, but use a good one—you'll appreciate it when you taste your first melt-in-your-mouth bite.
10 ounces (290 g) bittersweet or semisweet chocolate, coarsely chopped (Use darker chocolate and sweetener of choice to taste)
7 ounces (200 g) butter, salted or unsalted, cut into pieces
5 large eggs, at room temperature
1 cup (200 g) sugar
Preheat the oven to 350F (175C).
1. Butter a 9-inch (23 cm) springform pan* and dust it with cocoa powder, tapping out any excess. If you suspect your springform pan isn't 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.
2. Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.
3. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.
4. Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.
Bake for 1 hour and 15 minutes.
You'll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.
5. Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.erve thin wedges of this very rich cake at room temperature, with creme anglaise, ice cream, or whipped cream.Storage: This Chocolate Idiot Cake can be wrapped and chilled in the refrigerator for 3-5 days.
The cheesecake is outstanding...it can be homey, it can be dressed up to be elegant for holidays....just great stuff.