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Low carb sugarless desserts and possibly raw food?

I am dieting and I have lost a lot of wieght but I decided that I want to make a little sweet. Anyone have any low carb sugarless dessert recipes to share? They can also be raw foods if you have any or any sites. Thanks.
I know that almond can be used as a crust for many desserts. Any ideas for using them?
Yes, but artificial sweeteners are actually worse for you.

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4 Responses to “Low carb sugarless desserts and possibly raw food?”

  1. Sugar Pie said :

    most berries are very low carb, so go for those. Buy frozen berries w/ no added sugar, dump some into a bowl, top w/ a packet of Splenda and some whipping cream. Stir well. Sort of like fruit-flavored ice cream. The fruit will freeze the cream. Mmm!

  2. Rachel S said :

    check out diabetic cook books at the library i had gastric bypass surgery in 1998 and i do the low carb sugar free thing too and that is where i get my recipes or the back of equal sweetner boxes

  3. smdiner said :

    Not raw but low carb and sugar free:
    Butterscotch Cheesecake Delight

    2 c. pecans
    ¼ c. sugar (Splenda)
    2 T. butter, melted

    5 8-ounce packages cream cheese, room temperature
    1 ½ c. sugar (Splenda)
    1/4 c. Caramel Tempations liqueur
    2 T. vanilla extract
    3 large eggs

    For crust: Blend pecans and sugar (splenda) in food processor until nuts are finely ground. Add melted butter; blend until moist clumps form. Press nut mixture onto bottom (not sides) of prepared pan.

    For filling:
    Preheat oven to 350°F. Beat cream cheese, sugar (splenda) and vanilla (and liqueur) in large bowl until well blended. Beat in eggs 1 at a time. Pour filling over crust. Bake until cheesecake puffs and is set around sides but center still moves slightly when pan is gently shaken, about 50 minutes. Transfer cheesecake to rack. Run small sharp knife around pan sides to loosen cake. Cool cake completely. Remove foil from pan. Cover with plastic and chill overnight.

    Another good option is to make a Pavlova — this is basically egg whites and use splenda instead of sugar. spread in a large pie plate or on a large cookie sheet and bake until just golden, then use this as a base for a fresh fruit topping, berries being the best low-glycemic choice. This is better in the summer when fruit is cheaper.

  4. CR8RT said :

    I don’t have a recipe in th top of my mind, but any cheesecake recipe can easily carb very low carb, replace the sugar with Splenda, and use almonds or pecans chopped finely with butter and a bit of Splenda for the crust, I have done it before and it turned out very well.


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