Copyright © 2015 Linda Stevens

All Rights Reserved.

Published by The Fruitful Mind

www.fruitfulbooks.com
 Disclaimer
All rights Reserved. No part of this publication or the information in it may be quoted from or reproduced in
any form by means such as printing, scanning, photocopying or otherwise without prior written permission
of the copyright holder.

Disclaimer and Terms of Use: Effort has been made to ensure that the information in this book is accurate
and complete, however, the author and the publisher do not warrant the accuracy of the information, text
and graphics contained within the book due to the rapidly changing nature of science, research, known and
unknown facts and internet. The Author and the publisher do not hold any responsibility for errors,
omissions or contrary interpretation of the subject matter herein. This book is presented solely for
motivational and informational purposes only.

Just to say “Thank You” for

purchasing this book,
I WANT TO GIVE YOU A GIFT
100% Absolutely FREE

Learn the Secrets to Firing Up Your Metabolism

and Get in the Best Shape of Your Life!

Click HERE to Receive Your Free Gift

Also by Linda Stevens:

Everyday Low Carb Living: 35 Easy Recipes to Kick-Start Weight Loss.

Everyday Low Carb Living: Breakfast Time – 30 Delicious Low Crab Recipes to Kick-Start Weight Loss.

Low Carb Living Vol. 3: 25 Easy & Delicious Summertime Low Carb Recipes to Kick-Start Weight Loss
Table of Contents

Introduction
Low Carb Cookie Recipes
Chewy Chocolate Chip Chunksters
Ginger Coconut Macaroons
German Chocolate Macaroons
Mint Chocolate Meringues
Tart Lemon Meringues
Peanut Butter Monster Cookies
Peanut Butter and Raspberry Fudge
Lemon Chia Seed Cookies
Chocolate Overload Cookies

Low Carb Cake Recipes

Fudgy Chocolate Cake With Blackberry Sauce
Orange Anise Mini Bundt Cakes
Blueberry Almond Crunch Coffee Cake
Fabulous French Vanilla Cake
Hazelnut Meringue Torte With Berries and Cream
Hint Of Orange Tres Leches Cake
Boston Cream Pie
Granny Smith Apple Cake

Low Carb Pies and Bars

Easy No Bake Grasshopper Pie
Berry Cream Pie
Raspberry Lime Mini Mascarpone Tarts
Coffee and Cream Pie
Key Lime and Mint Bars
Coconut Cheesecake
Strawberry Rosemary Half Moon Pies
Simple Custard Pie
Orange Chiffon Pie
Crustless Chocolate Silk Pie with Pecan Crunch Topping
Additional Sweet Treats
Cinnamon Chocolate Soufflé
Balsamic Berry Pavlova
Simple Coconut Lemongrass Mousse
No Guilt Chocolate Pizza

Conclusion
 
Introduction
Low carb diets and lifestyles have become more and more mainstream over
the past couple of years. A trip to your local supermarket is sure to provide
many options for satisfying your sweet tooth with low carb options. The
problem with this, is that aside from fresh fruits and simple ingredients, such as
dark chocolate, most of the dessert options available are heavily processed
and heavy with ingredients that you may not recognize and certainly don’t have
a need for in your life. If you are like many, the idea of creating delicious and
decadent low carb desserts at home may seem a little intimidating. The truth is
that it doesn’t need to be. You can recreate your sweet favorites, along with
introducing amazing new flavors to your dessert table, while keeping the net
carbohydrates per serving very low.

There are only a few simple to follow guidelines when it comes to making low
carb desserts, the first being to think natural. When creating your low carb
desserts, always choose the more natural, less processed of your options. For
example, chocolate doesn’t need to be off the table as a choice. However,
rather than choosing heavily processed milk chocolate, choose instead a
chocolate that is rich and at least 70% pure cocoa. Limiting the added
ingredients often means limiting sugar. Along with this, fresh fruit should always
be preferred over their packaged counterparts. When making fillings for pies or
cakes, go heavy on the fruit and easy on the sweetener.

Speaking of sweeteners, you have three options: go without sweetener, use

small amounts of natural sugar sweeteners or choose one of several sugar
alternatives available on the market currently. Most of the recipes in this book
include a sweetener called Stevia. This sweetener has been chosen for these
recipes because it offers a natural, plant derived alternative to natural sugar.
You are free however, to substitute any sweetener that you choose in these
recipes. When using sugar alternatives, be aware that often times they are
sweeter than natural sugar and the amounts used in your recipes may need to
be adjusted.

Finally, keep protein in mind. While protein may not be the first thing on your
mind when you think about cakes and cookies, it is an important element in
keeping your blood sugar and metabolism regulated. Many low carb dessert
options take advantage of this by including protein rich nut flours, eggs, peanut
butter and creamy dessert cheeses. This may increase the calorie count
slightly in your recipes. If you are being calorie conscious as well as
carbohydrate conscious, you may wish to substitute lower fat versions of some
ingredients.

Keeping all of this in mind, the point is to be creative and willing to explore all of
the amazing flavors and treats that you can create that will fit in with your low
carb lifestyle. You will be amazed and delighted at the tastes and creations
before you. 
 Low Carb Cookie Recipes

There is no reason to miss out on your favorite sweet nibbles while living a low carb lifestyle. The recipes in
this section recreate and add life to some old favorites, while introducing incredible new flavors to your
cookie repertoire. Simple and delicious, each cookie is a guilt free way to enjoy the sweetness of life. Keep
in mind that when baking low carb cookies, that often times they are not completely set when they come out
of the oven and take a little more cooling time to firm up than traditional cookies.
Chewy Chocolate Chip Chunksters
Prep Time: 10 minutes, Cook Time: 15 minutes, Yields: Approximately 30
cookies (serving size two cookies)

Calories: 155
Fat: 15g
Protein: 4g
Net Carbs: 2g

Ingredients:
1¼ cup almond flour
¾ cup shredded unsweetened coconut
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 egg, room temperature
1/2 cup butter, room temperature
½ cup stevia, or other natural sweetener
½ cup 70% cocoa or higher chocolate chips
¼ cup walnuts, chopped

Directions:
Preheat oven to 350°Farenheit and line a baking sheet with parchment paper.

In a medium sized bowl, combine the almond flour, unsweetened coconut,

baking powder, salt and cinnamon. Mix well.

In a large bowl combine the vanilla, egg, butter and sweetener. Mix with an
electric mixer on medium speed until well incorporated and creamy.

Add the almond flour mixture in two to three increments, mixing until just
incorporated after each addition.

Once the flour mixture has been completed added, gently fold in the chocolate
chips and walnuts, taking care to not over mix the batter.
Scoop the dough, creating balls approximately one inch in diameter. Form with
your hands if a more uniform appearance is desired.

Place the cookies 1 inch apart on the baking sheet. Flatten each cookie gently
using a spatula or your fingers.

Place in the oven and bake for 10-15 minutes, or until lightly golden brown.

Let cool completely, or serve slightly warm.

Ginger Coconut Macaroons
Prep Time: 10 minutes, Cook Time: 15 minutes , Yields: approximately
20 cookies (serving size two cookies)

Calories: 115
Fat: 10g
Protein: 3g
Net Carbs: 2g

Ingredients:
4 eggs, whites only
2 tablespoons stevia or preferred sweetener
½ teaspoon orange extract
¼ teaspoon salt
1 tablespoon fresh ginger, finely grated
2 cups unsweetened, shredded coconut
Cooking Spray

Directions:
Preheat the oven to 325°Farenheit.

Lightly mist two baking sheets with non stick cooking spray.

In a medium, deep bottomed bowl add the egg whites and beat with an electric
mixer on medium speed until soft peaks begin to form.

Continue beating while slowly adding first the stevia, then the orange extract
and salt.
Keep mixing until firm peaks form.

Using a wooden spoon or rubber spatula, gently fold in the ginger and the
coconut until just blended.

Drop by tablespoons onto the baking sheets and bake for 12-15 minutes.

Transfer macaroons to a cooling rack and allow to cool completely before

serving.
German Chocolate Macaroons
Prep Time: 10 minutes, Cook Time: 15 minutes, Yields: Approximately 20
cookies (serving size, two cookies)

Calories: 130
Fat: 12g
Protein: 3g
Net Carbs: 2g

Ingredients:
4 eggs, whites only
2 tablespoons stevia, or preferred sweetener
1 tablespoon dark, unsweetened cocoa powder
½ teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups shredded, unsweetened coconut
½ cup pecans, finely chopped
Cooking Spray

Directions:
Preheat the oven to 325°Farenheit.

Lightly mist two baking sheets with non stick cooking spray.

In a medium, deep bottomed bowl add the egg whites and beat with an electric
mixer on medium speed until soft peaks begin to form.

Continue beating while slowly adding first the stevia, then the cocoa, vanilla
extract and salt. Keep mixing until firm peaks form.

Using a wooden spoon or rubber spatula, gently fold in the coconut and pecans
until just blended.

Drop by tablespoons onto the baking sheets and bake for 12-15 minutes.

Transfer macaroons to a cooling rack and allow to cool completely before

serving.
Mint Chocolate Meringues
Prep Time: 10 minutes, Cook Time: 1 ½ hours, Yields: Approximately 30
cookies (serving size, 2 cookies)

Calories: 30
Fat: 0g
Protein: 1g
Net Carbs: 6g

Ingredients:
4 eggs, whites only
¼ teaspoon salt
½ teaspoon cream of tarter
1 tablespoon dark, unsweetened cocoa powder
½ teaspoon peppermint extract
½ cup natural sugar, or preferred sweetener

Directions:
Preheat oven to 250°Farenheit.

Line two baking sheets with parchment paper.

In a deep sided medium or small bowl, beat the eggs whites, salt and cream of
tartar on medium speed until soft peaks form.

Gradually add the cocoa powder, peppermint extract and sugar substitute while
continuing to beat the mixture, increasing the speed to high, until firm stiff peaks
form.

Gently drop the mixture by spoonfuls onto the baking sheets, allowing the
spoon to create the traditional pointed meringue top as you lift it away.

Bake for 35-40 minutes, or until meringues are firm.

Turn the oven off, and leave the cookies in the oven for 1 hour, allowing them to
further dry and crisp.
Tart Lemon Meringues
Prep Time: 10 minutes, Cook Time: 1 ½ hours, Yields: Approximately 30
cookies (serving size, two cookies)

Calories: 32
Fat: 0g
Protein: 1g
Net Carbs: 6g

Ingredients:
4 eggs, whites only
½ teaspoon cream of tartar
¼ teaspoon salt
3 tablespoon sugar free lemon gelatin powder
½ cup natural sugar or preferred sugar free sweetener
2 teaspoons fresh lemon zest

Directions:
Preheat oven to 250°Farenheit.

Line two baking sheets with parchment paper.

In a deep sided medium or small bowl, beat the eggs whites, salt and cream of
tartar on medium speed until soft peaks form.

Gradually add the lemon gelatin and sugar substitute while continuing to beat
the mixture, increasing the speed to high, until firm stiff peaks form.
Gently fold in the lemon zest.

Gently drop the mixture by spoonfuls onto the baking sheets, allowing the
spoon to create the traditional pointed meringue top as you lift it away.

Bake for 35-40 minutes, or until meringues are firm.

Turn the oven off, and leave the cookies in the oven for 1 hour, allowing them to
further dry and crisp.
Peanut Butter Monster Cookies
Prep Time: 10 minutes, Cook Time: 10 minutes, Yields: Approximately 20
cookies (serving size, two cookies)

Calories: 240
Fat: 21g
Protein: 10g
Net Carbs: 7g

Ingredients:
1 cup sugar free creamy peanut butter
¾ cup stevia or preferred sugar substitute
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ cup walnuts, chopped
½ cup chocolate chips, at least 70% cocoa
¼ cup raisins

Directions:
Preheat oven to 350°Farneheit and line a baking sheet with parchment paper.

In a large bowl combine the peanut butter, stevia, eggs, vanilla extract and
cinnamon. Mix on medium until mixture is smooth and creamy.

Gently fold in the walnuts, chocolate chips and raisins.

Drop by rounded spoonfuls onto the baking sheet, leaving an inch between
each cookie.

Cookies tend to maintain the shape of the dough while cooking, so flatten
gently if a less fluffy cookie is preferred.

Place in the oven and bake for 12-15 minutes.

Remove from oven and cool on a rack before serving.

Peanut Butter and Raspberry Fudge
Prep Time: 5 minutes, Cook Time: 10 minutes plus 2 hours chill time, Yields: 24

Calories: 246
Fat: 24g
Protein: 11g
Net Carbs: 3g

Ingredients:
2 cups creamy, unsweetened peanut butter
3/4 cup coconut oil
½ cup unsweetened vanilla almond milk
¼ teaspoon salt
1 cup fresh raspberries
¼ cup stevia, or preferred sweetener

Directions:
Line an 8x8 inch pan with parchment paper.

In a small saucepan combine the peanut butter and coconut oil over low heat.
Stirring until just combined. Remove from heat and let cool to room
temperature.

While peanut butter mixture is cooling, add the raspberries and stevia together
in another saucepan and cook over low to medium heat, stirring to break up the
raspberries. Cook for five minutes, or until a thick sauce has formed. Remove
the saucepan from the heat and allow to cool slightly.

Pour the peanut butter mixture into a bowl and add the coconut milk and salt.
Mix on medium until mixture is creamy. Pour the peanut butter mixture into the
parchment lined pan.

Pour the raspberry sauce onto the fudge in a swirl pattern. Gently swirl the
raspberry sauce into the fudge using a wooden skewer or tip of a knife.

Place in the refrigerator and chill for at least two hours. Cut into 24 squares
before serving.
Lemon Chia Seed Cookies
Prep Time: 10 minutes, Cook Time: 20 minutes, Yields: 20 cookies (serving
size, one cookie)

Calories: 135
Fat: 11g
Protein: 5g
Net Carbs: 3g

Ingredients:
2 cups almond flour
½ cup coconut flour
2 teaspoons baking powder
¼ teaspoon salt
¼ cup chia seeds
1 cup cream cheese, softened
2 eggs
½ cup stevia, or preferred sweetener
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 tablespoon fresh mint, finely chopped

Directions:
Preheat oven to 325°Farenheit and line two baking sheets with parchment
paper.

In a medium bowl, combine the dry ingredients of almond flour, coconut flour,
baking powder, salt and chia seeds. Mix well.
In a large bowl combine the cream cheese, eggs and sweetener. Mix on
medium speed until mixture is creamy. Reduce speed to low and add in the
lemon zest, lemon juice and fresh mint.

Add the dry ingredients into the wet mixture, one cup at a time. Mix until just
blended.

Form the dough into 1-1 ½ inch balls and place on the baking sheets. Flatten
gently with your hand.

Place in the oven and bake for 17-20 minutes, or until lightly browned.

Remove from oven and let cool to set before serving.

Chocolate Overload Cookies
Prep Time: 10 minutes, Cook Time: 15 minutes, Yields: Approximately 20
cookies (serving size, two cookies)

Calories: 100
Fat: 8g
Protein: 3g
Net Cabs: 5

Ingredients:
1/3 cup unsweetened cocoa powder
1/8 teaspoon salt
½ teaspoon cinnamon
½ cup cream cheese
2 eggs, whites only
½ cup stevia, or preferred sweetener
1 teaspoon vanilla extract
1 cup dark chocolate chips

Directions:
Preheat oven to 350°Farenheit and line one or two baking sheets with
parchment paper.
In a small bowl combine the cocoa powder, salt and cinnamon.

In a large bowl, mix together the cream cheese, egg whites, sweetener and
vanilla extract on medium speed. Mix together until creamy before incorporating
the cocoa mix.
Gently fold in the chocolate chips.

Drop by spoonfuls onto the parchment paper, leaving some space between the
cookies.
Place into the oven and bake for 15 minutes. Remove from the oven and allow
to cool completely to set before serving.
 
 Low Carb Cake Recipes

For many people, the ultimate of desserts is a delicious, melt in your mouth cake. A dessert choice for
celebrations, the cake is often the centerpiece that memories are built around. Low carb cakes take
advantage of flour options, such as almond or coconut flour to create the traditional texture we are
accustomed to. In addition to this, there are flourless cakes that combine the textures of cake and fudge to
bring incredible decadence to your desert table. Some recipes contain small amounts of real sugar. These
amounts are small enough to not have a major impact on net carbs, however you can easily replace with an
alternative sweetener, if desired.
Fudgy Chocolate Cake With Blackberry Sauce
Prep Time: 10 minutes, Cook Time: 45 minutes, Serves: 10

Calories: 185
Fat: 15g
Protein: 3g
Net Carbs: 6

Ingredients:
1 cup dark chocolate pieces, at least 70% cocoa
½ cup stevia, or preferred sweetener
½ cup butter, unsalted
3 eggs
¼ cup unsweetened cocoa powder
1/8 teaspoon salt
1 tablespoon pure blueberry juice concentrate
1 ½ cup fresh blackberries, plus additional for garnish
2 teaspoons balsamic vinegar
2 tablespoons honey
1 cinnamon stick

Directions:
Preheat oven to 375°Farenheit, and line a round cake pan with parchment
paper.

Using a double boiler, or microwave, melt the chocolate and butter together.
Use low heat and do not allow the mixture to boil. Remove from heat and stir
gently. Set aside to allow to cool slightly.

In a large bowl, combine the eggs, sweetener, cocoa powder, salt and
blueberry concentrate. Mix on medium speed for approximately 5 minutes.

Using a wooden spoon or spatula, slowly add in the melted chocolate. Mix just
well enough for the ingredients to be thoroughly incorporated.

Pour the mixture into the cake pan and bake for approximately 30 minutes.
Cake will not appear done in the same manner that a flour cake does. Look for
a thin, crisp layer on top of the cake to indicate doneness and allow to cool and
set completely.

Meanwhile, combine the blackberries, balsamic vinegar, honey and cinnamon

stick in saucepan. Heat over medium low heat, stirring occasionally to break up
the blackberries. Turn heat to medium, allowing mixture to bubble and reduce
for two minutes. Return to low heat and let simmer for 15 or until sauce has
thickened. Set aside to cool.

Remove cake from pan and slice into eight pieces. Drizzle with Blackberry
sauce and garnish with fresh blackberries, if desired.
Orange Anise Mini Bundt Cakes
Prep Time: 15 minutes, Cook Time: 25 minutes, Serves: 12

Calories: 135
Fat: 9g
Protein: 9g
Net Carbs: 4g

Ingredients:
1 cup almond flour
1/3 cup coconut flour
¼ cup plain or vanilla flavored whey protein powder
2 teaspoons baking powder
1 teaspoon baking soda
¼ cup stevia, or preferred sweetener
½ teaspoon salt
1 ¼ cup ricotta cheese
3 eggs
1 tablespoon fresh grated ginger
1 teaspoon orange zest
¼ cup orange juice
3 tablespoons unsweetened coconut milk
1 tablespoon brandy
1 teaspoon ground anise
Fresh mint for garnish, optional
Honey for garnish, optional
Directions:
Preheat oven to 325°Farenheit.

Generously grease one dozen mini bundt cake molds.

In a medium sized bowl, combine the dry ingredients of almond flour, coconut
flour, whey protein, baking powder, baking soda, sweetener and salt. Mix well.

In a separate bowl, combine the ricotta cheese and eggs, one at time. Mix until
creamy and well blended.

In a third small bowl, gently mix in the ginger, orange zest, orange juice,
coconut milk, brandy and ground anise until thoroughly combined.

Add half of the dry ingredients into the ricotta mixture, followed by half of the
orange juice and spice mixture. Combine well and repeat until all ingredients are
incorporated.

Pour the batter into the mini bundt cake pans. Place in the oven and bake for
20-25 minutes, or until lightly golden brown.

Remove from oven and let cool slightly before turning them out onto a cooking
rack.

Garnish with drizzled honey and mint, if desired.

Blueberry Almond Crunch Coffee Cake
Prep Time: 15 minutes, Cook Time: 40 minutes, Serves: 12

Calories: 251
Fat: 21g
Protein: 9g
Net Carbs: 6g

Ingredients:
2 ¼ cups almond flour
¼ cup coconut flour
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
1/3 cup unsalted butter, softened
½ cup stevia, or preferred sweetener
3 eggs
½ teaspoon vanilla extract
½ teaspoon almond extract
½ cup unsweetened vanilla almond milk
1 cup low fat cream cheese, softened
1 tablespoon honey
1 large egg
1 teaspoon vanilla extract
1 cup fresh blueberries
½ cup almonds, coarsely ground

Directions:
Preheat oven to 325°Farenheit and grease a 9x9 inch cake pan.

In a bowl combine the almond flour, coconut flour, baking powder, salt,
cinnamon and ginger. Mix well.

In a separate large bowl, combine the butter, sweetener and eggs, one at a
time. Continue mixing while adding the vanilla extract, almond extract and vanilla
almond milk.
Add the dry ingredients into the wet ingredients in two increments, mixing well
after each. Set batter aside.

In a bowl, combine the cream cheese, honey, egg and vanilla extract. Mix well
until creamy. Fold in the blueberries and almonds.

First layer a little more than half of the coffee cake batter into the pan, and
spread it out evenly with a spatula.

Next, take small spoonfuls of the cream cheese mixture and place them at
evenly spaced intervals on top of the batter.

Top with the remaining batter and place in the oven. Bake for 40 minutes, or
until golden brown.

Remove from oven and let cool before enjoying.

 
Fabulous French Vanilla Cake
Prep Time: 20 minutes, Cook Time: 1 hour, Serves: 12

Calories: 250
Fat: 13g
Protein: 12g
Net Carbs: 10g

Ingredients:
2 cups coconut flour
1 tablespoon baking powder
¼ teaspoon salt
½ cup stevia, or preferred sweetener
1 ¼ cup unsweetened coconut milk
1 cup unsweetened applesauce
½ cup sugar free vanilla Greek yogurt
½ cup ricotta cheese
6 eggs, plus 4 additional egg whites
2 vanilla beans, scraped insides only
2 teaspoons vanilla extract
Mixed fresh berries for topping
Sugar free whipped topping, if desired

Creamy Vanilla Filling

1 ½ cups plain yogurt
1 cup cream cheese, softened
1 tablespoon vanilla extract
2 tablespoons honey

Directions:
Preheat oven to 350°Farenheit and line two eight inch cake pans with
parchment paper.

In a medium sized bowl, combine the coconut flour, baking powder, salt and
sweetener. Mix well and set aside.

In a large bowl combine the coconut milk, applesauce, yogurt, ricotta cheese,
eggs (including extra egg whites), fresh vanilla and vanilla extract. Mix on
medium speed until creamy and all ingredients are incorporated.

Add the dry ingredients into the wet ingredients, mixing well after each addition.

Pour equal amounts of the cake batter into the two cake pans. Place in the
oven and bake for approximately one hour.

Remove from oven and let cool slightly before turning out onto a cooling rack.

Meanwhile, combine the plain yogurt, cream cheese, vanilla extract and honey.
Mix well until creamy.

Once cakes have cooled, spread the filling mixture onto one of the cakes and
gently place the second one on top.

Garnish with fresh berries and sugar free whipped topping, if desired.
Hazelnut Meringue Torte With Berries and Cream
Prep Time: 20 minutes, Cook Time: 2 ½ hours, Serves: 10

Calories: 306
Fat: 27g
Protein: 7g
Net Carbs: 6

Ingredients:
1 ½ cups hazelnuts
1 teaspoon cinnamon
6 eggs, whites only at room temperature
1/8 teaspoon salt
1 cup stevia or preferred sweetener
1 tablespoon vanilla extract
1 cup dark chocolate chunks or chips, at least 70% cocoa
3 cups light whipping cream
1 tablespoon sugar
1 ½ cup fresh mixed berries

Directions:
Preheat oven to 350°Farenheit.

Prepare the baking sheets by lining two of them with parchment paper. In the
center of one draw a circle that is approximately eight inches in diameter. On
the other baking sheet, draw two eight inch circles.

Spread the hazelnuts out on a third baking sheet. Sprinkle them with cinnamon
and toss to coat. Place in the oven and toast for approximately 15 minutes.

Remove the hazelnuts from the oven, let cool and chop coarsely. Set aside.

Reduce the oven temperature to 225°Farenheit.

Place the chocolate pieces in the microwave or a double boiler, and heat until
just melted. Set aside to cool slightly.

To make the meringue, add the egg whites to a bowl and with a mixer on
medium speed, beat the egg whites and salt until soft peaks form.

Slowly add in the sweetener, continuing to mix until peaks become firm.

Slowly drizzle in the vanilla extract and melted, cooled chocolate. Fold gently to
incorporate, then fold in the hazelnuts until blended.

Fill in the circles on the baking sheets with the meringue mixture.

Place in the oven and bake for 2-2 ½ hours on low heat. At the end of the
baking time, turn off the oven and open the door slightly to allow the meringues
to dry and harden while they cool.

Meanwhile, in a mixer combine the whipping cream and sugar. Mix on medium-
high until mixture is thick. Set aside in the refrigerator to cool.

Once meringues are cooled, place one on a serving dish. Spread with one half
of the whipped cream mixture and berries. Top with another meringue and layer
with the additional whipped cream and berries. Finally, top with the third
meringue.

Place in the refrigerator and allow to cool for at least one hour before serving.
Hint Of Orange Tres Leches Cake
Prep Time: 15 minutes, Cook Time: 25 minutes, Serves: 10

Calories: 341
Fat: 29g
Protein: 9g
Net Carbs: 6g

Ingredients:
9 eggs, separated
1 cup stevia, or preferred sweetener
1 vanilla bean, scraped insides only
1 cup coconut flour
¼ cup unsalted butter, melted
½ cup coconut cream (directions follow)
1 tablespoon orange extract
2 cups heavy whipping cream
½ cup cream cheese
1 tablespoon vanilla extract
1 teaspoon cinnamon

Coconut Cream
Place a can of unopened, unsweetened coconut milk in the refrigerator for 24
hours. Open the can and scrape off the top layers of thick coconut cream.

Directions:
Preheat oven to 355°Farenheit and generously grease a 10x10 inch cake pan.

Add the egg whites to a deep bowl and mix on medium speed until foamy with
soft peaks.

Add the sweetener to the bowl and mix until firm peaks form.

In another bowl add the egg yolk and vanilla bean. Mix on medium for 3-5
minutes until mixture is frothy and lighter in color.

Gently fold in the egg yolks into the egg white mixture.
Add the coconut flour, mixing gently until just incorporated. The mixture will not
be as thick as a traditional cake batter.

Pour the batter into the cake pan and bake for approximately 25 minutes, or
until a fork inserted into the center comes out clean. Allow to cool slightly
before turning out onto a cooling rack.

In a small bowl combine the melted butter, coconut cream and orange extract.
Mix well and warm slightly if necessary to achieve a thick but liquid consistency.

Poke holes with a fork all along the top of the cake and pour the coconut cream
mixture over the top of the cake, allowing the mixture to soak into the cake.

While the cake is soaking up the cream, add the whipping cream to a bowl and
mix until thick. Add the softened creamed cheese, in small pieces, and
cinnamon to the cream and continue to mix until thickened and creamy.

Apply the cream to the top and sides of the cake as desired before serving.
Boston Cream Pie
Prep Time: 20 minutes, Cook Time: 35 minutes, Serves: 10

Calories: 364
Fat: 32g
Protein: 12g
Net Carbs: 7g

Ingredients:

Cake
2 cups almond flour
¼ cup stevia, or preferred sweetener
¼ cup vanilla whey protein powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup 2% vanilla Greek yogurt
¼ cup butter, softened
3 large eggs
1 teaspoon vanilla extract
¼ cup almond milk

Cream Filling
1½ cups whipping cream
3 egg yolks
¼ cup stevia, or preferred sweetener
1 tablespoon cornstarch
2 tablespoons unsalted butter
2 teaspoons vanilla extract

Chocolate Topping
3 tablespoons butter
2 oz. unsweetened chocolate pieces, at least 70% cocoa
2 tablespoons sugar or sugar free sweetener
½ cup cocoa powder
¼ teaspoons vanilla extract

Directions:
Begin by preparing the cream filling in order to give it adequate chilling time
while preparing the rest of the cake.

In a saucepan, heat the whipping cream over medium heat for 5 minutes or until
lightly simmering.

Meanwhile, in a medium bowl combine the egg yolks, sweetener and

cornstarch. Whisk for one minute.

Remove the cream from the heat and very slowly add ½ cup of the cream to
the egg mixture, whisking well.

Pour the egg yolk mixture into the saucepan and cook on medium low heat,
whisking continuously for two minutes, or until mixture becomes thick. Remove
from heat and add the vanilla and butter.

Transfer to a bowl, cover and refrigerate for at least two hours.

Remove from heat and whisk in butter, vanilla and stevia. Transfer to a small
bowl and press plastic wrap to cover the surface. Chill in refrigerator at least 3
hours.

Next, begin making the cake. Preheat the oven to 350°Farenheit and grease a
round cake pan, eight inches in diameter.
In a medium bowl combine the almond flour, sweetener, whey protein, baking
powder, baking soda and salt. Mix well.

In a separate large bowl, combine the vanilla Greek yogurt, butter and eggs.
Mix until smooth. Add the vanilla and mix gently.

To the wet mixture, add the flour mixture and the almond milk in alternating
additions, mixing well after each one.

Add the batter to the cake pan and place in the oven. Bake for 35 minutes, or
until golden brown. Remove from heat and allow to cool slightly before turning
out onto a cooling rack.

Finally, while the cake is cooling, prepare the chocolate topping. In a saucepan
combine the butter, chocolate, sweetener, cocoa powder and vanilla extract.
Heat while stirring to blend as the ingredients melt together. Once blended,
remove from heat and allow to cool slightly before applying to the cake.

Once the cake has cooled, slice it in half horizontally, creating two equally sized
cakes. Remove the cream filling from the refrigerator and generously spread on
top of one half of the cake. Top with the remaining half cake.

Pour or spread the chocolate topping over the top of the cake before serving.
Granny Smith Apple Cake
Prep Time: 10 minutes, Cook Time: 55 minutes, Serves: 8

Calories: 287
Fat: 22g
Protein: 8g
Net Carbs: 8g

Ingredients:
3 eggs
1 cup stevia or preferred sweetener
1 ½ cups almond flour
½ cup heavy cream
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
2 teaspoons baking powder
1 teaspoon cinnamon
1 tablespoon fresh grated ginger
½ teaspoon nutmeg
4 medium granny smith apples, peeled and sliced
Whipped cream for garnish, if desired

Directions:
Preheat the oven to 350°Farneheit and generously grease an 8-9 inch spring
form pan.

Add the eggs to a large bowl and mix on medium speed for 3-5 minutes or until
thick and lighter in color.
To the eggs add the heavy cream, butter and vanilla extract. Mix until just
blended.

In a separate bowl combine the sweetener, almond flour, baking powder,

cinnamon and nutmeg. Mix well.

Add the dry ingredients into the wet in two equal increments, mixing well after
each addition. Finish by adding the ginger and mixing gently.

Pour the batter into the spring form pan and arrange the apple slices on top of
the batter in a circular formation.

Place in the oven and bake for 50-55 minutes, or until a fork inserted into the
center comes out clean.

Remove from the oven and let cool slightly before removing from the pan.
Top with whipped cream, if desired.
 
 Low Carb Pies and Bars

Pies are certain crowd pleasers, and now you can enjoy every bite while living a low carb lifestyle. These
recipes are perfect for any season or occasion, and most are extremely simple to make but present
themselves with pure elegance. Many of these recipes include a simple, coarse pie crust that requires
nothing more than mixing and patting into the pie dish. For the recipes that do contain a more traditional
crust, keep in mind that the texture will be a little more crumbly, and may require minor adjustments in
moisture to obtain your desired consistency. However, once it is perfected, it becomes a heavenly vehicle
for your favorite pie fillings.
Easy No Bake Grasshopper Pie
Prep Time: 15 minutes, Cook Time: zero minutes, Serves: 10

Calories: 375
Fat: 33g
Protein: 8g
Net Carbs: 12g

Ingredients:

For the Crust

1 ½ cup almond flour
¼ cup unsweetened, shredded coconut
¼ cup unsweetened cocoa powder
2 tablespoons stevia, or preferred sweetener
3 tablespoons unsalted butter, melted

For the Filling

1 ½ cups light whipping cream
½ cup stevia, or preferred sweetener
½ cup low fat cream cheese, softened
1 cup fresh mint leaves, chopped finely
2 teaspoons mint extract
1 cup dark chocolate chips, at least 70% cocoa
1 drop green gel food coloring, optional

Directions:
Begin preparing the crust by combining the almond flour, coconut, sweetener,
cocoa powder and melted butter. Mix well until crumbly. Press into the bottom
and sides of a pie dish. Refrigerate until ready to use.

Add the whipping cream and sweetener to a large bowl. Mix on medium speed
for 5 minutes, or until cream is thick and fluffy.

Add the cream cheese, mint leaves, mint extract and food coloring, if using. Mix
gently until well incorporated. Fold in the chocolate chips.
Spread mixture into the prepared pie crust.

Place in the refrigerator and chill for at least two hours, or until firm, before
serving.
Berry Cream Pie
Prep Time: 20 minutes, Cook Time: 15 minutes, plus several hours for chilling,
Serves: 10

Calories: 360
Fat: 31g
Protein: 9g
Net Carbs: 7g

Ingredients:

For The Crust

½ cup almond flour
½ cup coconut flour
¼ cup unsalted butter, melted
2 eggs, beaten
¼ cup stevia, or preferred sweetener
¼ teaspoon salt

For The Filling

1 cup unsweetened coconut milk
2 egg yolks, beaten
½ cup stevia, or preferred sweetener
2 teaspoons vanilla extract
1 tablespoon sugar free raspberry flavored gelatin
3 tablespoons water
2 cups light whipping cream
12 ounces low fat cream cheese, softened and cubed
½ cup raspberries, cut into small pieces
½ cup blueberries, cut into small pieces
Sugar free whipped cream for garnish, if desired

Directions:
Preheat oven to 400°Farenheit.

In a large bowl combine the almond flour, coconut flour, melted butter, eggs,
sweetener and salt. Mix well.

Press mixture into the bottom and sides of a pie dish. Poke several small holes
in the crust surface using a fork. Place in the oven and bake for 10 minutes, or
just until golden brown. Remove from oven and set aside to cool.

In a saucepan, heat the coconut milk over low to medium heat.

Place the beaten egg yolks in a bowl and add several tablespoons of the
warmed coconut milk to eggs, whisking quickly to temper the eggs and prevent
them from cooking.

Pour the egg mixture into the coconut milk. Turn heat to low if it is not already
and add the sweetener and vanilla extract.

Heat for 3-5 minutes, or until mixture begins to thicken. Transfer to a bowl,
cover with plastic wrap directly above the mixture to prevent a skin from
forming and chill for several hours.

Once custard is thoroughly chilled, take a small bowl and mix together the
water and gelatin. Use hot water to facilitate the gelatin dissolving if needed.

Place heavy cream in a large bowl and mix until thick and fluffy, slowly add the
dissolved gelatin and mix for one minute.

Combine the cream cheese with the custard mixture, mixing until smooth.

Gently mix the custard mixture into the whipped cream, mixing just until
incorporated.
Gently fold in the berries, including any juice from the fruit.

Add the mixture into the pie dish and place in the refrigerator.

Chill at least 2-3 hours before serving. Top with whipped cream, if desired.
Raspberry Lime Mini Mascarpone Tarts
Prep Time: 15 minutes, Cook Time: 0, Serves: 10

Calories: 385
Fat: 35g
Protein: 5g
Net Carbs: 4g

Ingredients:
1 cup almond flour
1 cup unsweetened, shredded coconut
½ cup unsalted butter, melted
1 teaspoon ground ginger
8 oz. Mascarpone cheese softened
1 cup heavy whipping cream
¼ cup stevia, or preferred sugar substitute
1 teaspoon vanilla extract
1 tablespoon lime juice
1 teaspoon lime zest
½ cup fresh raspberries

Directions:
In a medium bowl combine the almond flour, shredded coconut, melted butter
and ground ginger. Mix well until mixture is crumbly, but moldable.

Press the mixture into 10 mini tart molds. Set aside.

In a large bowl combine the mascarpone cheese, whipping cream sweetener,

vanilla extract, lime juice and lime zest. Mix on low to medium speed until
mixture is smooth and thick.

Place equal amounts of the mascarpone mixture into the mini tart tins.

Place in the refrigerator and allow to chill for at least two hours.

Remove tarts from tins and garnish with fresh raspberries before serving.
Coffee and Cream Pie
Prep Time: 10 minutes, Cook Time: 20 minutes, Serves: 10

Calories: 275
Fat: 22g
Protein: 5g
Net Carbs: 12g

Ingredients:

For The Crust

½ cup almond flour
½ cup coconut flour
¼ cup unsalted butter, melted
2 eggs, beaten
¼ cup stevia, or preferred sweetener
¼ teaspoon salt

For The Filling

½ cup stevia, or preferred sweetener
¼ cup corn starch
¼ teaspoon salt
1 ½ cup heavy cream
2 tablespoons instant espresso powder
3 large egg yolks
1 ½ tablespoons coffee liqueur
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
3 tablespoons unsalted butter, cubed
2 cups sugar free whipped topping
¼ cup almonds, sliced

Directions:
Preheat oven to 400°Farenheit.

In a large bowl combine the almond flour, coconut flour, melted butter, eggs,
sweetener and salt. Mix well.
Press mixture into the bottom and sides of a pie dish. Poke several small holes
in the crust surface using a fork. Place in the oven and bake for 10 minutes, or
just until golden brown. Remove from oven and set aside to cool.

In a medium saucepan combine the sweetener, cornstarch and salt. Mix well.

Add in the heavy cream and espresso powder. Heat over medium, stirring until
mixture begins to bubble and thicken, approximately 5 minutes. Remove from
heat.

In a medium bowl, whisk the egg yolks. Slowly add a few tablespoons of the
heavy cream mixture, whisking constantly to temper the eggs and prevent
cooking. Slowly add the egg mixture to the saucepan and cook over medium
heat, stirring until mixture begins to bubble.

Remove from heat and transfer to a large bowl. Stir in the coffee liqueur, vanilla
extract and cinnamon. Add the butter a few pieces at a time and mix after each
addition until butter is melted and blended in. Set aside to cool.

Pour custard into prepared pie crust. Cover with plastic wrap and chill until
filling is set and firm, at least 3-4 hours.
Key Lime and Mint Bars
Prep Time: 10 minutes, Cook Time: 25 minutes plus two hours chill time,
Serves: 12

Calories: 353
Fat: 34g
Protein: 9g
Net Carbs: 6g

Ingredients:
1 ½ cup almond flour
2 teaspoons cinnamon
1 teaspoon ground ginger
½ cup stevia, or preferred sweetener
1/3 cup unsalted butter, melted
3 8 ounce packages cream cheese, softened
1 tablespoon honey
1 teaspoon vanilla extract
1 tablespoon lime zest
½ cup fresh lime juice
1 tablespoon fresh mint, finely chopped
3 eggs

Directions:
Preheat oven to 350° Fahrenheit and lightly grease a 9x12 inch baking dish.

In a bowl, combine the almond flour, sweetener, cinnamon, ginger and butter.
Mix well and press into the bottom of the baking dish. Place in oven and bake
10-15 minutes, or until golden brown.

In a large bowl combine the cream cheese, honey and vanilla extract. Mix until
creamy.

Add the lime zest, lime juice, fresh mint and eggs into the mixture. Mix on low
speed for one minute, or until well blended.

Pour the mixture over the crust in the baking pan, smoothing out for an even
surface.

Place in the oven and bake for 25-30 minutes, or until set. Remove from oven
and let cool before placing in the refrigerator.

Chill for at least two hours before serving.

 
Coconut Cheesecake
Prep Time: 15 minutes, Cook Time: 0, Serves: 10

Calories: 322
Fat: 26g
Protein: 12g
Net Carbs: 9g

Ingredients:
1 cup pecans, finely ground
½ cup shredded unsweetened coconut
1 tablespoon unsalted butter, melted
¼ teaspoon salt
1 tablespoon honey
2 cups low fat cream cheese, softened
1 ½ cup skim ricotta cheese
1 cup low fat sour cream
½ cup stevia, or preferred sweetener
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup unsweetened vanilla coconut milk
1 tablespoon unflavored gelatin
1/3 cup hot water
Toasted coconut, for garnish
Lime zest, for garnish

Directions:
In a medium bowl combine the chopped pecans, coconut, melted butter, salt
and honey. Mix well and press into the bottom of a spring form pan.

In a small bowl combine the hot water and gelatin, allowing the gelatin to
dissolve completely.

In a bowl combine the cream cheese and ricotta cheese. Mix on low speed until
creamy.

Add the sour cream, sweetener, vanilla extract, almond extract and coconut
milk into the bowl and mix until well incorporated.

Slowly drizzle in the dissolved gelatin while continuing to mix on low.

Once all ingredients are blended, pour the mixture over the pecan crust. Place
in the refrigerator and chill for at least 4 hours.

Remove the cheese cake from the pan and garnish with toasted coconut and
lime zest before serving.
Strawberry Rosemary Half Moon Pies
Prep Time: 20 minutes, Cook Time: 20 minutes, Serves: 10

Calories: 134
Fat: 10g
Protein: 3g
Net Carbs: 7g

Ingredients:
1 cup almond flour
¼ cup rice flour
2 tablespoons stevia or preferred sweetener
1 teaspoon xanthan gum
¼ teaspoon salt
¼ cup unsalted butter, cubed
2 tablespoons ice water
1 ½ cup fresh strawberries, quartered
1 tablespoon honey
2 teaspoons rosemary

Directions:
Preheat oven to 350° Fahrenheit and line a baking sheet with parchment paper.

In a bowl combine the strawberries, honey and rosemary. Toss to coat the
strawberries and set aside.

In a medium bowl combine the almond flour, coconut flour, sweetener, xanthan
gum and salt. Toss to mix well.

Add the cubed butter and mix until mixture is coarse and crumbly.

Add the ice water, a little at a time, while mixing until a softer dough begins to
form. Add more water than indicated is necessary to form a smooth dough.

On a lightly floured surface, turn out the dough and roll into a large circle.

Using a large, circular cookie cutter cut circles in the dough, approximately 3
inches in diameter each.

Spoon even amounts of the strawberry mixture onto one half of each circle.
Fold the circle over the filling and crimp the edges to seal.

Using a fork, poke holes in the top of each.

Gently place on the baking sheet and bake for 15-20 minutes or until golden
brown.

Allow to cool before serving. 

Simple Custard Pie
Prep Time: 10 minutes, Cook Time: 40 minutes, Serves: 8

Calories: 240
Fat: 24g
Protein: 4g
Net Carbs: 2g

Ingredients:
3 eggs
2 cups heavy cream
½ cup stevia, or preferred sweetener
1 tablespoon vanilla
1 teaspoon cinnamon
1 teaspoon nutmeg
Fresh berries for serving, if desired

Directions:
Preheat oven to 425° Fahrenheit and lightly grease a pie dish.

Add eggs to a bowl and beat on medium until foamy and lighter in color.

Add the heavy cream, sweetener, vanilla extract, cinnamon and nutmeg. Mix
well.

Pour custard mixture into the prepared pie dish.

Place in the oven and bake for 15 minutes, before lowering the heat to 325°
Fahrenheit.

Continue baking for another 20-25 minutes, or until pie is set and custard is
cooked through.

Let cool completely before serving. Garnish with fresh berries, if desired.
Orange Chiffon Pie
Prep Time: 10 minutes, Cook Time: 15 minutes, Serves: 8

Calories: 287
Fat: 27g
Protein: 8g
Net Carbs: 4g

Ingredients:

For The Filling

¼ cup cold water
2¼ teaspoons sugar free orange flavored powdered gelatin
½ cup stevia, or preferred sweetener
1/8 teaspoon salt
½ cup fresh orange juice
1 teaspoon vanilla extract
1 tablespoon orange zest
1 teaspoon lemon zest
4 egg yolks, lightly beaten
1 ¼ cup heavy cream
½ cup cream cheese

For The Crust

½ cup almond flour
½ cup coconut flour
¼ cup unsalted butter, melted
2 eggs, beaten
¼ cup stevia, or preferred sweetener
¼ teaspoon salt

Directions:
Preheat oven to 400°Farenheit.

Begin by making the crust. In a large bowl combine the almond flour, coconut
flour, melted butter, eggs, sweetener and salt. Mix well.

Press mixture into the bottom and sides of a pie dish. Poke several small holes
in the crust surface using a fork. Place in the oven and bake for 10 minutes, or
just until golden brown. Remove from oven and set aside to cool.

Have ready an ice bath made by partially filling a large bowl with cold water
and ice cubes.

Add the water and orange gelatin into a saucepan. Stir gently and let stand until
gelatin begins to dissolve and swell. If after 10 minutes this does not happen,
apply gentle heat to the pan.

To the saucepan add the sweetener, salt, orange juice, vanilla extract, orange
zest, lemon seat and egg yolks.

Turn the heat on to medium and cook, while stirring, until mixture thickens,
approximately 5-7 minutes. Remove pan from heat and set in a bowl of cold
water or an ice bath to immediately start the chilling process.

While gelatin mixture is cooling, place the heavy cream in a bowl and beat on
medium to high with an electric mixer until medium firm peaks form.

Add the softened cream cheese and mix until just blended and creamy.

Spoon the cream mixture into the cooled gelatin mixture, and gently fold until
well blended.

Pour the mixture on top of the prepared pie crust.

Place the pie in the refrigerator and let chill 3-4 hours before serving.

Garnish with fresh mint, if desired.

Crustless Chocolate Silk Pie with Pecan Crunch Topping
Prep Time: 15 minutes, Cook Time: 10 minutes, plus several hours for chilling
Serves: 10

Calories: 254
Fat: 26g
Protein: 4g
Net Carbs: 2g

Ingredients:
1 cup unsalted butter, cool room temp
1 cup stevia or preferred sweetener
1/3 cup unsweetened cocoa powder
1 tablespoon vanilla extract
1 teaspoon rum extract
4 eggs
Sugar free whipped cream, for topping
½ cup pecans, chopped
1 tablespoon butter
1 teaspoon cinnamon
Dark chocolate shavings for garnish, if desired

Directions:
Begin by adding the butter and sweetener to a large bowl and cream together.

Add the cocoa powder, vanilla extract and rum extract. Mix on low speed until
well blended.

Add eggs, one at a time, mixing on high speed for 30-60 seconds after each
addition.

Once all of the eggs have been added, continue to mix on medium speed until
filling is creamy and fluffy.

Add filling to a pie dish. Cover and chill for at least 4 hours before serving.

While the pie is chilling, toss the chopped pecans with butter and cinnamon. Lay
out on a baking sheet and bake in a 250° Fahrenheit oven for 30-40 minutes.
Remove, set aside and let cool.

Remove the pie from the refrigerator and garnish with whipped topping, pecan
crunch topping and chocolate shavings, if desired.
 
 Additional Sweet Treats

Sometimes, you might crave something a little different or untraditional. These recipes will help satisfy your
sweet tooth in a way that doesn’t break the carb bank. These recipes also illustrate that it is possible to turn
almost any favorite traditional dessert into a low carb option that you, your friends and family can all enjoy.
Cinnamon Chocolate Soufflé
Prep Time: 15 minutes, Cook Time: 15 minutes, Serves: 4

Calories: 271
Fat: 24g
Protein: 7g
Net Carbs: 6g

Ingredients:
3 tablespoons ground pecans
¼ cup stevia, or preferred sweetener
3 tablespoons unsalted butter
½ cup dark chocolate pieces, at least 70% cocoa
2 teaspoons unsweetened cocoa powder
3 eggs, separated
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/8 teaspoon cayenne powder
1/8 teaspoon cream of tartar
1/8 teaspoon salt
Orange slice for garnish, if desired

Directions:
Preheat the oven to 400° Fahrenheit.

In a small bowl combine the ground pecans with 1 tablespoon of sweetener.

Mix well.
Line four ramekin cups with a light brushing of one tablespoon of melted butter.
Gently, but generously pat the pecan mixture into the bottom and sides of the
ramekin cups.

In a medium bowl combine the egg yolks and remaining sweetener. Mix on
medium speed until thickened a lighter in color, approximately 5 minutes.

In a small saucepan melt together the chocolate, cocoa powder, vanilla,

cinnamon, cayenne and remaining butter over low heat. Mix until smooth and
melted.

Add the chocolate mixture to the egg yolks, a tablespoon at a time, while
stirring continuously to temper the eggs and avoid cooking.

In a separate bowl, combine the egg whites and cream of tartar. Continue to
beat until medium firm peaks form.

Add the egg whites into the chocolate mixture in three increments, folding
gently to incorporate after each one.

Gently spoon the batter into the ramekins. Place in the oven and bake for
approximately 15 minutes.

Remove from oven and garnish with orange slices, if desired. Serve
immediately.

 
Balsamic Berry Pavlova
Prep Time: 15 minutes, Cook Time: approx. 1 hour, Serves: 4

Calories: 80
Fat: 1g
Protein: 5g
Net Carbs: 6g

Ingredients:
4 egg whites
1 cup stevia or preferred sweetener
3 cups strawberries, quartered
1 tablespoon honey
1 tablespoon orange juice
2 tablespoons balsamic vinegar
1 tablespoon fresh basil, finely chopped
½ teaspoon black pepper
Sugar free whipped topping for garnish, if desired

Directions:
Preheat the oven to 250° Fahrenheit and line a baking sheet with parchment
paper.

In a medium sized bowl beat the egg whites on medium speed until light and
frothy.

Slowly add in the sweetener, while continuing to mix until firm peaks form.
Place the meringue in circular formations, about 3 ½ to 4 inches in diameter on
the baking sheets. Using a spoon, gently create a small hole or well shape in
the center of each.

Place in the oven and bake for approximately 50-60 minutes. Turn off the oven
and slightly open the door, allowing the meringues to firm slightly while cooling.

Meanwhile, add the strawberries, honey, orange juice, balsamic vinegar, basil
and black pepper together in a saucepan. Heat over medium until strawberries
break up slightly and bubbling, thick syrup begins to form. Reduce heat and let
simmer for 15 minutes.

Set aside to cool.

Once meringues are cooled, spoon the strawberry mixture into each center and
top with whipped topping, if desired.
Simple Coconut Lemongrass Mousse
Prep Time: 10 minutes, Cook Time: Several hours chill time, Serves: 4

Calories: 294
Fat: 29g
Protein: 2g
Net Carbs: 6g

Ingredients:
2 12-oz cans coconut milk
2 teaspoons vanilla extract
1 tablespoon stevia, or preferred sweetener
1 tablespoon fresh lemongrass, finely chopped
2 teaspoons lime juice
½ cup shredded, unsweetened coconut, toasted

Directions:
Take the two cans of coconut milk and place them in the refrigerator for several
hours or overnight. When you open them after refrigeration there should be an
ample amount of thick coconut cream on top. Scoop this out of each can and
place in a bowl. Reserve coconut milk for other purposes, if desired.

To the bowl add the vanilla extract, sweetener, lemon grass and lime juice. Mix
well on medium speed, until fluffy and creamy.

Place equal amounts into four serving dishes. Place in the refrigerator and chill
for at least 30 minutes.

Top with toasted coconut before serving.

No Guilt Chocolate Pizza
Prep Time: 15 minutes, Cook Time: 30 minutes, plus chill time, Serves: 12

Calories: 242
Fat: 22g
Protein: 7g
Net Carbs: 6g

Ingredients:
1 ½ cups almond flour
½ cup unsweetened cocoa powder
¼ cup stevia, or preferred sweetener
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon cinnamon
1 egg, beaten
3 tablespoons unsalted butter, melted
1 teaspoon orange extract
1 cup cream cheese, softened
1 tablespoon honey
¼ cup heavy cream
1 teaspoon vanilla extract
½ cup fresh blueberries
½ cup unsweetened, shredded coconut
¼ cup ground pistachios
1 teaspoon fresh orange zest

Directions:
Preheat the oven to 350° Fahrenheit and line a baking sheet with parchment
paper.

In a large bowl mix together the almond flour, cocoa powder, sweetener,
baking powder, salt and cinnamon. Combine well.

Add in the egg, butter and orange extract. Mix well until a soft dough forms.

Place dough onto cookie sheet and pat or roll into a circular formation 10-12
inches in diameter.

Place in the oven and bake for 30-35 minutes. Set aside to cool.

Meanwhile, combine the cream cheese, honey, heavy cream and vanilla extract
in a medium bowl. Mix on medium speed until creamy. Place in the refrigerator
and allow to cool for at least 30 minutes.

Spread the cream cheese mixture onto the cookie crust. Top with the
blueberries, coconut, pistachios and orange zest.

Cut into twelve slices and serve.

 
Conclusion
I hope that you have found this book useful in learning how to create delicious,
low carb sweet treats from scratch in your own home. Keep these recipes in
mind the next time you have a sweet craving, or want to indulge your friends
and family with pure, natural decadence. Living a low carb lifestyle does not
have to limit your options, but rather it should expand them. Now you have the
tools to create desserts that are not only tempting, but also offer a healthier
nutritional balance than traditional options. Always feel free to take one of these
recipes and expand upon it, or explore it with new flavors and ingredients.
Make these recipes your own, and cherish them for years to come.
Also by Linda Stevens:

Everyday Low Carb Living: 35 Easy Recipes to Kick-Start Weight Loss.

Everyday Low Carb Living: Breakfast Time – 30 Delicious Low Crab Recipes to Kick-Start Weight Loss.

Low Carb Living Vol. 3: 25 Easy & Delicious Summertime Low Carb Recipes to Kick-Start Weight Loss