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Like I mentioned in the store-bought sweets guide, you’ll have much greater variety in low-carb desserts if you learn to make some yourself.
There are plenty of sites that cover specific low-carb desserts and do a much better job than I could here. Instead, I’m going to cover the essential ingredients for making low-carb desserts.
Feel free to experiment, or just consult Google for some recipes that use these.
Note that for baking, the ratios of these alternative ingredients will be different than your standard wheat flour, sugar, and eggs recipes. You’ll need to do some research on those.
Turns out that almonds are a nice replacement for wheat.
It’s a little expensive, but you can save a few bucks if you make your own. Grind almonds finely in a powerful blender or food processor, and you’re good to go.
One warning: almond flour is just ground almonds, which makes it exceptionally calorie dense. Consume in moderation.
Another wheat flour replacement is coconut flour. It advantage of being cheaper and less calorie-dense than almond flour.
The only downside is that if you don’t like the taste or texture of coconuts, you might want to skip this one.
Any type granulated, low-carb sugar substitute for baking will work. Just make sure it doesn’t contain maltodextrin or dextrose.
There are usually baking ratios listed on the box to eliminate guess work with substitute recipes.
People in the low-carb baking community love Swerve, an erythritol-based sweetener made especially for baking.
You can make some rich desserts with this stuff. Low-carb mousse and sugar-free (or alternatively sweetened) whipped cream are the easiest.
Heavy cream contains trace carbs. Some brands more than others, so be mindful.
Coconuts are full of healthy fats, so this is a fantastic option. It tastes amazing, and it’s great if you’re vegan.
If you buy it in a store, check the ingredients label. Coconut, water, and maybe a thickening agent like guar gum is all it should contain. If there are any more ingredients, choose a different brand.
Baking/90%+ Cocoa Chocolate
Baking chocolate contains all of the creamy richness of chocolate without sugar. Combine it into a dessert with some form of sweetener, and you’ve created your own low-carb, sweet chocolate.
If you want something with a little sweetness, you can go for 90+% cocoa dark chocolate, but watch your net carb intake.
If you’re an experimental chef, this one’s for you.
Cocoa butter is an extremely healthy, creamy fat that serves as the base for chocolate. It can be difficult to work with because it’s solid at room temperature, but if you figure it out, you could make some really awesome desserts.