7 simple low carb ‘sweet’ treats

Looking for something tasty and indulgent to enjoy over the Bank holiday weekend? Try out some of our favourite simple low carb ‘sweet’ treats, taken straight from the Low Carb Program’s recipe area.

1) Chocolate Mug Cake

Serves 1 

Ingredients

15g Butter

30g Ground almonds

1 Egg

¼ tsp Baking powder

1½ tsp Stevia

½ tsp Vanilla extract

1 tbsp Cocoa powder

1 tbsp Extra Thick Double Cream

15g Raspberries

Method

  1. Melt the butter in the microwave. Combine the butter, ground almonds, egg, baking powder, stevia, vanilla and cocoa powder in a mug or a similar size microwavable container
  2. Microwave on high for 1½ minutes. Leave to cool slightly then top with berries and cream.

Nutritional values per serving

Calories 503 kcal |Carbohydrates 5g |Total Fat 46g |Protein 17g|

2) Salted Chocolate Almonds

These are unbelievably simple and delicious! A generous pinch of sea salt sprinkled over the top helps to take the edge off the slightly bitter dark chocolate and enhances the natural sweetness of the almonds.

Serves 6

Ingredients

120g 85% Dark Chocolate

160g Almonds

A pinch of Sea Salt

Method

  1. Roughly chop the dark chocolate and melt in a glass bowl over a pan of simmering water, or in the microwave.
  2. Add the almonds to the dark chocolate and mix so that the nuts are well coated in chocolate.
  3. Pour the chocolate coated nuts onto a lined baking tray and gently flatten with a spoon so that the nuts are mostly in an even layer.
  4. Sprinkle a good pinch of salt over the almonds.
  5. Place in the freezer to set for at least 25 minutes.
  6. Take out the freezer and break into slabs using your hands. Store in the fridge to make sure the chocolate doesn’t melt.

Nutritional values per serving

Calories 278 kcal |Carbohydrates 7g |Total Fat 25g |Protein 7g|

3) Yoghurt Bark

Keep a batch of this in the freezer for a snack or treat. Get the whole family involved and be creative with your favourite low carb toppings!

Serves 12

Ingredients

500g Greek Yoghurt

1 tsp Vanilla Extract

Method

  1. In a medium bowl, combine the Greek yoghurt and vanilla extract.
  2. Line a baking tray with greaseproof paper and pour in the yoghurt mixture.
  3. Use a spatula to ensure the mixture is spread evenly to about ½ inch thick.
  4. Top with any low carb toppings of your choice.
  5. Place uncovered in the freezer for 4 hours. Once set, remove from the freezer and chop into pieces. Store the bark in the freezer.

Optional toppings:

  • Strawberries, raspberries or blueberries
  • 90% dark chocolate chunks
  • Desiccated coconut
  • Chopped walnuts, pecans, pistachios or almonds
  • Sunflower seeds or chia seeds
  • Lemon or lime zest

Nutritional values per serving

Calories 49 kcal |Carbohydrates 2g |Total Fat 3g |Protein 4g|

4) ‘Mars Bar’ Slices  

If you’re one who prefers a mars bar to a snickers, then look no further than these low carb mars bar slices. If you manage to stop your family and friends demolishing them straight away, these are best stored in the fridge.

Makes 18 bars

Ingredients

For the nougat:

120g Almond Butter

2 tbsp Stevia

200g Ground Almonds

125ml Unsweetened Almond milk

For the caramel:

75g Butter

2 tbsp Stevia

150ml Extra Thick Double Cream

1 tsp Vanilla Extract 

For the topping:

250g 90% Dark Chocolate

Method

  1. To make the nougat, add the almond butter and stevia to a microwavable bowl and melt in the microwave.
  2. Once melted, add the ground almonds and stir until combined, it should have a crumbly texture.
  3. Gradually stir in the unsweetened almond milk a tablespoon at a time until it forms a thick paste.
  4. Line a deep baking tray with greaseproof paper then add the nougat mixture, spreading with a knife or the back of a spoon to form an even layer. Put in the fridge to set whilst making the caramel.
  5. For the caramel, melt the butter and stevia in a saucepan over a low heat. Once melted, cook for a further 3-4 minutes, stirring occasionally until the mixture turns a golden brown. Watch carefully to avoid it burning.
  6. Next, add the cream and increase the temperature slightly to bring it to almost boiling, then reduce the temperature to a simmer. Simmer the caramel for 7-10 minutes until the mixture is golden brown.
  7. Remove from the heat and mix in the vanilla extract. Then leave to cool for 15-20 minutes.
  8. Pour the caramel over the nougat layer and leave to set in the freezer for 30 minutes or until firm.
  9. For the chocolate topping, melt the chocolate in a microwavable bowl in the microwave in 30 second intervals until completely melted.
  10. Remove the bars from the freezer and pour the melted chocolate over the top. Use a knife to spread the chocolate in an even layer, then put back in the freezer to set.
  11. Once set, cut into 18 bars.

Nutritional values per serving

Calories 263 kcal |Carbohydrates 5g |Total Fat 25g |Protein 5g|

5) Peanut ‘Snicker’ Slices 

This is one for all the snicker lovers out there. We’ve taken the flavours of a classic snickers bar – peanuts, caramel and chocolate – and put them together in this layered slice. Make sure to store these in the fridge as they will go soft if left out.

Makes 18

Ingredients

For the nougat:

120g Smooth Peanut Butter

2 tbsp Stevia

200g Ground Almonds

125ml Unsweetened Almond Milk 

For the caramel:

75g Butter

2 tbsp Stevia

½ tsp Salt

150ml Extra Thick Double Cream

1 tsp Vanilla Extract

30g Unsalted Peanuts

For the topping:

250g 90% Dark Chocolate

Method

  1. To make the nougat, add the peanut butter and stevia to a microwavable bowl and melt in the microwave. Once melted, add the ground almonds and stir until combined, it should have a crumbly texture.
  2. Gradually stir in the unsweetened almond milk a tablespoon at a time until it forms a thick paste.
  3. Line a deep baking tray with greaseproof paper then add the nougat mixture, spreading with a knife or the back of a spoon to form an even layer. Put in the fridge to set whilst making the caramel.
  4. For the caramel, melt the butter, stevia and salt in a saucepan over a low heat. Once melted, cook for a further 3-4 minutes, stirring occasionally until the mixture turns a golden brown.
  5. Add the cream and increase the temperature slightly until it is close to boiling, then reduce the temperature to a simmer. Simmer the caramel for 7-10 minutes until the mixture is a golden brown colour.
  6. Remove from the heat and mix in the vanilla extract. Chop the peanuts and mix into the caramel, then leave to cool for 15-20 minutes.
  7. Pour the cooled caramel over the nougat layer and then leave to set in the freezer for 30 minutes or until firm.
  8. For the chocolate topping, melt the chocolate in the microwave in 30 second intervals until completely melted. Remove the bars from the freezer and pour the melted chocolate over the top. Use a knife to spread the chocolate in an even layer, then put back in the freezer to set. Once set, cut into 18 bars.

Nutritional values per serving

Calories 273 kcal |Carbohydrates 5g |Total Fat 25g |Protein 6g|

6) Low Carb Chocolate Chip Cookies

The secret ingredient in these cookies might sound odd, but don’t worry, they don’t taste at all like beans! These buttery chocolate chip cookies are perfect with a good cup of tea.

Serves 16

Ingredients

1 x 400g Tin Butter Beans, drained weight 235g

170g Butter

150g Ground Almonds

1 tbsp Stevia

1 Egg

1 tsp Vanilla Extract

100g 90% Dark Chocolate

Method

  1. Preheat your oven to 170°C/150°C fan (340°F/300°F fan) and grease and line a baking tray.
  2. Drain the butter beans then place in a food processor and blend until smooth. You will need to stop and scrape down the sides a few times.
  3. Scoop the bean purée into a bowl. Soften the butter and beat into the butter beans.
  4. Beat in the ground almonds and stevia. Once evenly combined, beat in the egg and vanilla extract.
  5. Roughly chop the chocolate and stir into the cookie dough.
  6. Scoop a heaped tablespoon of the mixture onto the tray and press with the back of the spoon to flatten slightly. Repeat with the rest of the mixture, spacing the cookies about 1 inch apart.
  7. Bake in the centre of the oven for 10-15 minutes, until the edges have started to brown.
  8. Remove from the oven and allow to cool.

Nutritional values per serving

Calories 190 kcal |Carbohydrates 4g |Total Fat 18g |Protein 4g|

7) Millionaires Shortbread

There’s a reason this chocolate and caramel layered shortbread is named after millionaires – it’s pretty rich! As our low carb version doesn’t use added sugar, the caramel is much creamier and less sickly than the traditional version. Keep these stored in the fridge for a treat.

Makes 20

Ingredients
For the base:
150g Ground Almonds
50g Butter
1 tbsp Stevia
1 tsp Vanilla Extract
1 Egg

For the caramel:
130g Butter
4 tbsp Stevia
320ml Double Cream

For the topping:
100g 85% Dark Chocolate
50g Butter

Method

  1. Preheat the oven to 200°C/180°C fan (390°F/350°F fan) and line an 8 inch square baking dish with greaseproof paper.
  2. To make the base, add the ground almonds, butter, stevia, vanilla extract and egg to a bowl and mix together until combined.
  3. Press the shortbread base mix into the baking tray and bake for 10 minutes until golden brown. Remove from the oven and leave to cool.
  4. Whilst the shortbread is cooling, make the caramel filling. Melt the butter with the stevia over a medium heat until the butter has melted and the two have combined. Add in the double cream whilst stirring and allow to simmer.
  5. Once the caramel has thickened, remove from the heat and allow to cool then pour onto the shortbread base and leave to set in the fridge for 10-15 minutes.
  6. To make the chocolate topping, melt the chocolate and butter in a pan or in the microwave. Stir well until combined and glossy then leave to cool for 10 minutes or so. Make sure to keep stirring regularly so the chocolate doesn’t start to reset.
  7. Remove the caramel shortbread from the fridge and pour on the cooled melted chocolate. Leave to set in the fridge until the chocolate has hardened, then cut into 20 squares.

Nutritional values per serving

Calories 245 kcal|Carbohydrates 2g|Total Fat 25g|Protein 3g|

 

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