The holidays are over, but I still crave more sugar and carbs.
In 2016, I made my very first batch of low carb desserts.
I had never made desserts before.
After months of planning, preparation, and baking, I finally got to eat my first low carb dessert.
My favorite desserts: This is my favorite dessert recipe.
If you like this recipe, I would highly recommend checking out the Low Carb Sweet Creamy Biscuit.
This recipe is also a fantastic way to use up leftover coconut oil.
I also like to make my own chocolate covered muffins and cream pies.
The secret ingredient for this low carb sugar-free dessert is almond butter.
Here’s what you need to make:For the crust:1 cup almond butter1 cup rolled oats1 cup coconut oilFor the filling:2 1/2 cups all purpose flour2 cups sugar 1/4 cup melted coconut oil1 cup melted butter1/4 tsp.
vanilla extract2 tablespoons ground cinnamon1/2 cup granulated sugar1/3 cup granular sugarFor the topping:1/8 cup cocoa powderFor the cake:4 ounces cream cheese, softened2 cups powdered sugar4 ounces heavy cream, at room temperature1 1/3 cups all-purpose flourFor the cream cheese icing:1 egg 1 teaspoon vanilla extract1/5 cup unsweetened cocoa powder1/6 cup heavy creamFor the chocolate sauce:1 teaspoon vanilla 1/8 teaspoon salt1/16 teaspoon cinnamon1 tablespoon ground cinnamonFor the muffins:2 cups frozen strawberries (or other dark, juicy strawberries)1 cup frozen blueberries1/1 cup chopped walnutsFor the candy:1 tablespoon powdered sugar1 teaspoon saltFor the toppings:1 small apple (about 1/5 oz.)1 large pear (about 4 oz.)
If you want to make your own, I have a great recipe for using leftover coconut fat.
This recipe will be the same for both coconut butter and almond butter!
You can also use coconut oil in place of coconut butter for this recipe.
The recipe is below.
I hope you enjoyed my low carb version of the Strawberry Pretzel.
Hope you are having a good weekend!