2 low-carb desserts to drool over

By October 6, 2019Recipes

A carb and sugar overload unfortunately…

Sweet treats are great when you’re eating them, but if you aren’t careful, the extra carbs could expand your waistline. Don’t worry, though. Here are two low-carb desserts that can give you a guilt-free sweet fix.

Yoghurt orange tart

Ingredients

  • For the crust
  • 100g desiccated coconut.
  • 100g sesame seeds.
  • 2 tbsp cocoa powder.
  • ¼ cup melted coconut oil.

For the filling

  • 400g double cream yoghurt, at room temperature.
  • 80g xylitol.
  • 2 whole eggs.
  • 2 egg yolks.
  • Grated zest of 1 orange.
  • 1 tsp orange blossom water.
  • Blueberries, to garnish.

Method

For the crust

  • Preheat the oven to 180ºC.
  • Place the coconut, sesame seeds and cocoa powder in a blender and pulse until well-combined.
  • Add the coconut oil and pulse again until all the ingredients are “wet”.
  • Press into a 20cm long loose-based tart tin and bake in the oven for 10 minutes.
  • Remove and allow it to cool.
  • Reduce the oven temperature to 160ºC.

For the filling

  • Place the yoghurt in a large bowl, beat in the xylitol and add the eggs and egg yolks, one at a time, whisking well after each addition.
  • Stir in the orange zest and orange blossom water.
  • Pour the mixture into the base and bake for 30–40 minutes or until firm but still slightly wobbly in the centre. Allow to cool in the oven.
  • Remove and cool completely, then refrigerate for at least 4 hours, or preferably overnight.
  • Serve the tart sliced and topped with blueberries.
  • Low-carb food processor carrot cake

Ingredients

  • 3 large carrots, grated
  • 1 banana, mashed
  • ¼ cup maple syrup
  • ¼ cup coconut oil
  • 1 cup almond flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tsp cinnamon
  • ½ cup pecan nuts
Read  5 essential ingredients for brain health

For the icing

  • 1 tub cream cheese
  • 2 tbsp of butter, softened.

Method

  • Preheat the oven to 180°C. Grease a loaf tin with butter or cooking spray and set aside.
  • Place all the ingredients in the food processor and blend for about 10 seconds on high speed.
  • Pour the batter into the loaf tin and bake for 30 minutes uncovered.
  • Place a piece of tinfoil on top and bake for a further 10 minutes or until a skewer comes out clean when the cake is pierced.
  • Allow to cool completely before icing.

For the icing

  • Whip the butter, cream cheese and xylitol together. Adjust the amount of xylitol to your liking.
  • Spread the icing on the cake and sprinkle with a dusting of cinnamon to finish.

References: