A Feast of Low-Carb Delights
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A carefully curated dessert menu featuring five exceptionally delicious, low-carb treats that cater to the sweet tooth while aligning with dietary preferences. The menu adds a playful and indulgent twist to classic desserts, including a special twist on Swedish coconut tops dipped in chocolate.
Generated on: May 1, 2024
60+ min
Ingredients
Chocolate-Dipped Swedish Coconut Tops:
- Unsweetened shredded coconut200 g
- Erythritol50 g
- Egg whites3
- Vanilla extract1 tsp
- Sugar-free dark chocolate100 g
Silky Almond and Espresso Mousse:
- Heavy cream300 ml
- Erythritol50 g
- Espresso, brewed50 ml
- Unsweetened almond butter100 g
Vanilla Bean Cheesecake with Almond Crust:
- Almond flour150 g
- Butter, melted50 g
- Cream cheese400 g
- Erythritol100 g
- Vanilla bean1
Mixed Berry Parfait with Chia Seeds:
- Mixed berries, fresh or frozen200 g
- Chia seeds30 g
- Coconut milk200 ml
Lemon and Ricotta Mini-Cakes:
- Almond flour200 g
- Ricotta cheese250 g
- Erythritol100 g
- Eggs3
- Lemon zest2 tbsp
Directions
- 1
Combine coconut, erythritol, egg whites, and vanilla extract for the coconut tops. Place in dollops on a baking sheet, bake until golden, dip in melted chocolate.
- 2
Whip the heavy cream and erythritol until stiff peaks form for the mousse. Fold in espresso and almond butter gently, refrigerate until set.
- 3
Mix almond flour and butter for the cheesecake crust. Press into a pan. Blend cream cheese, erythritol, and vanilla. Pour over crust, bake until set.
- 4
For the parfait, layer mixed berries with chia seeds soaked in coconut milk. Chill until the seeds absorb the milk and thicken.
- 5
Blend almond flour, erythritol, ricotta, eggs, and lemon zest for the mini-cakes. Bake until golden and set. Let cool before serving.
Enjoy your food!
