Dessert swaps

Looking to cut down on your sugar intake but don’t want to give up dessert?

Try these low carb swaps for high carb desserts: 

Swap hot chocolate pudding for … low carb chocolate pudding

Chocolate Pudding

Prep time 5 minutes

Cook time 1.5 minutes

Serves 2

Ingredients

30g Ground Almonds

½ tbsp Stevia

1 Medium Egg

½ tsp Vanilla Extract

1 tbsp Cocoa Powder

½ tsp Baking Powder

15g Butter, softened

To Serve:

2 tbsp Greek Yoghurt

30g Blueberries

Method

  1. Combine all of the ingredients into a small bowl and mix well.
  2. Divide the mixture into two small ramekins.
  3. Microwave on high for 1 ½ minutes.
  4. Leave to cool slightly and top with the Greek yoghurt and blueberries.

Nutritional values per serving

Calories 189kcal|Carbohydrates 8g|Total Fat 14g|Protein 8g|

Swap hot peanut butter cups for … low carb peanut butter cups

Chocolate Peanut Butter Cups (v)

Prep time 10 minutes

Cook time 10 minutes

Setting time 1 hour

Makes 12 

Ingredients

170g 90% Dark Chocolate

2 tbsp Coconut Oil

8 tbsp Smooth Peanut Butter

2 tsp Granulated Stevia

Method

  1. Add the chocolate and coconut oil into a microwavable bowl then melt in the microwave, in 30 second intervals.
  2. Once melted, remove from the microwave and stir until combined.
  3. Pour half the chocolate mixture into 12 small cupcake cases, then chill until set.
  4. For the peanut butter filling, put the peanut butter and stevia in a microwavable bowl and microwave until melted. Remove from the microwave and stir.
  5. Pour the peanut butter mixture into the chilled chocolate moulds then chill for a further 5 minutes.
  6. Finally, pour on the remaining chocolate mixture and chill again until set. Store in the fridge.

Nutritional values per cup

Calories 186 kcal|Carbohydrates 5g|Total Fat 17g|Protein 4g|

Swap chocolate toasting waffles for … low carb chocolate waffles

Chocolate Waffles with Raspberries & Mascarpone (v)

Prep time 15 minutes

Cook time 20 minutes

Serves 4

Ingredients

4 Eggs

120g Butter

2 tbsp Double Cream

1 tbsp Whole Milk

2 tsp Vanilla Extract

40g Coconut Flour

20g Cocoa Powder

1 tbsp Stevia

1 tsp Baking Powder

80g Raspberries

40g Walnuts

20g Pumpkin Seeds

120g Mascarpone

Method

  1. Separate the egg yolks and whites into two bowls. Whisk the egg whites to form stiff peaks.
  2. Melt the butter in a small pan on the hob or in the microwave.
  3. In a bowl mix together the melted butter, cream, milk, vanilla, coconut flour, cocoa powder and egg yolks.
  4. Mix in the stevia and baking powder, then gently fold in the whisked egg whites to form a smooth airy batter.
  5. Cook the waffles in a waffle maker according to the manufacturer’s instructions.
  6. Divide the raspberries, walnuts, pumpkin seeds and mascarpone between the waffles, then serve.

Nutritional values per serving

Calories 634 kcal |Carbohydrates 7g |Total Fat 59g |Protein 15g|

Swap strawberry angel delight for … low carb strawberry mousse

Strawberry Mousse (v)

Prep time 10 minutes

Serves 2

Ingredients

150ml Extra Thick Double Cream

100g Strawberries

10g 85% Dark Chocolate, grated

1 Sprig of Mint

Preparation Method

  1. Pour the cream into a bowl and whisk for a few minutes or until thick.
  2. Mix in the strawberries, putting two aside for decoration.
  3. Divide into two glasses, decorate with strawberries and the grated dark chocolate shavings.

Nutritional values per serving

Calories 375 kcal|Carbohydrates 7g|Total Fat 38g|Protein 2g|

Swap strawberry swirl cheesecake for … low carb strawberry cheesecake

Strawberry Cheesecake

Ingredients

For the base:

75g Ground Almonds

75g Cashew Nuts

30g Butter, melted

1-2 tbsp Granulated Stevia

For the topping:

200g Soft Cheese

150ml Double Cream

150g Strawberries, puréed

1 tbsp Granulated Stevia

1 tsp Vanilla Paste

 Method: 

  1. Preheat your oven to 180ºC/160ºC fan (350ºF/320ºF fan).
  2. Grease and line a tin with baking paper (no need to line the sides).
  3. Place the cashew nuts in a food processor and pulse until they resemble bread crumbs.
  4. Add the cashew nuts, ground almonds, the melted butter and the stevia to a bowl and mix with a spoon or your fingers until a crumbly mixture forms. Do not over mix as you will end up with a dough.
  5. Pour into the lined tin and gently press down and level. Do not press down too much as you will lose the crumbly texture
  6. Bake in the oven for 5-10 mins until the edges start to turn golden brown and then remove and cool (I stick it in the freezer to be speedy)
  7. In a bowl, beat together the soft cheese, vanilla powder and three-quarters of the puréed strawberries.
  8. In a separate bowl whisk together the cream until it starts to stiffen, but is still soft.
  9. Gently fold the whipped cream into the soft-cheese mixture.
  10. Spoon over the chilled base.
  11. Drizzle over the remaining strawberry purée and chill in the fridge for a couple of hours to set.

Nutritional values per serving

Calories 304 kcal|Carbohydrates 5g|Total Fat 29g|Protein 5g

Swap scones for … low carb scones

Low Carb Scones with Clotted Cream & Strawberry Chia Jam 

Prep time 10 minutes

Cook time 10 minutes

Makes 4 

Ingredients

200g Strawberries, diced

1 tbsp Lemon Juice

1 tsp Stevia

1 tbsp Chia Seeds

60g Ground Almonds

1 tsp Baking Powder

2 Eggs

½ tsp Vanilla Extract

1 tsp Stevia

4 tbsp Clotted Cream

Method

  1. Begin preparing the strawberry chia jam by heating the strawberries, lemon juice and 1 tsp. stevia in a pan.
  2. When the strawberries are stewed, mash with a potato masher and stir in the chia seeds. Leave to stand until the jam thickens, then transfer into an air tight container.
  3. For the scones, mix together the ground almonds, baking powder and stevia.
  4. Beat the eggs then pour into the dry mixture along with the vanilla extract and stir until combined.
  5. Separate into 2 microwavable cups, then microwave each cup on high for 1 ½ minutes.
  6. Leave to cool, then remove the scones from the mugs and slice in half.
  7. Top with the clotted cream and strawberry chia jam.

Nutritional Information per serving

Calories 367 kcal |Carbohydrates 5g |Total Fat 35g |Protein 8g

Swap fruit loaf for … low carb blueberry multiseed bread

Sweet Blueberry Multiseed Bread (v)

Prep time 10 minutes

Cook time 45 minutes

Makes 12 slices

Ingredients

7 Eggs

115g Butter

2 tbsp Olive Oil

35g Sunflower Seeds

20g Chia Seeds

40g Pumpkin Seeds

1 tsp Baking Powder

200g Ground Almonds

1 Pinch of Salt

¼ tsp Stevia

1 tsp Ground Cinnamon

100g Fresh Blueberries

Preparation Method

  1. Preheat the oven to 180°C/160°C fan (350°F/320°F fan).
  2. Crack the eggs into a bowl and beat for 1-2 mins on high. Melt the butter in the microwave or in a small pan.
  3. Add the olive oil and melted butter to the eggs and continue beating.
  4. Combine the remaining ingredients, adding the blueberries last, then scrape into a loaf pan lined with baking paper.
  5. Place the bread into the oven and bake for 45 minutes. Remove once a skewer comes out of the middle clean, then leave to cool and slice into 12.

Nutritional Information per slice

Calories 282 kcal |Carbohydrates 3g |Total Fat 26g |Protein 10g\

Swap apple crumble for … low carb nutty rhubarb crumble

Low Carb Nutty Rhubarb Crumble & Clotted Cream (v)

Prep Time 10 minutes

Cook time 15 minutes

Serves 6

Ingredients

For the crumble filling:

500g Rhubarb

1 tsp Granulated Stevia

1 tsp Vanilla Extract

For the crumble topping:

100g Ground Almonds

50g Desiccated Coconut

1 tbsp Granulated Stevia

2 tsp Ground Cinnamon

30g Pecans, roughly chopped

20g Sunflower Seeds

100g Butter, melted

6 tbsp Clotted Cream 

Method

  1. Preheat the oven to 180°C/160°C, then prepare the rhubarb by removing the leaves and chopping it into chunks.
  2. Place the rhubarb in a large saucepan with about an inch of water and sprinkle over the Stevia and vanilla. Stew over a low heat.
  3. Whilst the rhubarb is stewing prepare the topping. In a bowl combine the ground almonds, coconut, Stevia, cinnamon, nuts and seeds. Mix well, then add the melted butter.
  4. Use a spatula to stir in the butter until it resembles a crumble, then evenly spread the mixture over a lined baking sheet.
  5. Place in the oven for 2 minutes, then remove and check the crumble. If necessary, use a spatula to turn the crumble over a little.
  6. Place back in the oven for 2 more minutes, or until it has crisped up. Be careful not to burn the crumble topping.
  7. When the crumble topping is finished pour the stewed rhubarb into an ovenproof dish and sprinkle over the topping.
  8. If you want, you can place it back in the oven for a minute or so or serve immediately with the clotted cream.

Nutritional values per serving

Calories 559 kcal|Carbohydrates 7g|Total Fat 56g|Protein 7g|

Swap lemon madeira cake for … low carb lemon cake

Lemon Cake

Prep time 10 minutes

Cook time 45 minutes

Serves 10

Ingredients

For the sponge:

3 Medium Eggs

1 tbsp. Stevia

300g Courgette, grated

240g Ground Almonds

Zest of 2 Lemons

3 tsp Baking Powder

Pinch of Salt

For the buttercream:

50g Butter

½ Ripe Avocado, skin and stone removed, mashed

50g Soft Cheese

1 tbsp Stevia

1 tbsp Lemon Juice

Method

For the sponge:

  1. Preheat your oven to 160°C/140°C fan (320°F/280°F fan) then grease and line two cake tins.
  2. In a large mixing bowl beat the eggs and stevia with an electric whisk for 5 minutes until nearly quadrupled in volume.
  3. Beat in the grated courgette.
  4. Beat in the ground almonds, lemon zest, baking powder and salt and divide the mixture between your two tins. Spread out to the edge of the tin with a spoon or spatula.
  5. Bake in the oven for 35 minutes until the sponge is springy to touch.
  6. Allow to cool in the tin. If you try and remove it from the tin too early the sponge is likely to fall apart.

For the buttercream:

  1. Beat the butter with an electric whisk until smooth and creamy.
  2. Remove the stone and skin of the avocado before mashing. Add the mashed avocado to the butter and continue to beat until combined and smooth.
  3. Add the soft cheese and stevia and beat to combine.
  4. Add the lemon juice and briefly mix through.
  5. Spread onto the cooled sponges and sandwich together.

Nutritional Information per serving

Calories 244kcal |Carbohydrates 4g |Total Fat 22g |Protein 8g

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