How to Cook Low Fat, Delicious Desserts: A DIY Guide

When I was in the first year of culinary school, my instructor recommended a low-fat dessert for me.

I loved it.

I wanted to do the same, and so did my roommate.

So I began my culinary career as a food writer. 

In my next job, I started working on a cooking show.

When I returned to culinary school last year, I was asked to work with the team at the restaurant we all used to work at. 

I was ecstatic to join the team.

We had all heard of the great low-carb recipes that had come out of the Culinary Institute of America.

But what if they didn’t have to? 

What if they could make low-carbs with the best ingredients available? 

A friend of mine, who was also working in the restaurant industry, asked me to come up with recipes for a cooking competition. 

He wanted a recipe to share with the audience.

So, I went to the kitchen to make something that was low-calorie and low-sugar.

The food is the challenge, not the ingredients.

It’s not about how many calories are in a recipe. 

For me, it’s all about how easy the recipe is to make.

I like to cook my recipes so that they’re easy to put together. 

This recipe for Low-Carb Coconut Cream Cheese Cake is a great example of that.

It requires less than five minutes of cooking time. 

The recipe was adapted from  Low-fat, Delicious desserts , and is one of the few low-Carbs recipes that I’ve ever had to modify in order to make it low-glycemic.

The ingredients used are coconut cream cheese, coconut flour, coconut oil, butter, sugar, baking powder, vanilla, and sea salt. 

Here’s how to make a low carb coconut cream cheesecake: 1.

Make a batch of coconut cream.

 If you don’t have coconut cream, you can substitute cream cheese for a standard cream cheese and it will be the same texture and flavor. 

You can make coconut cream for yourself, too, but I find it more convenient for me to make this low-Fat, Delicious dessert. 

2.

Combine all ingredients in a medium saucepan.

If you want to make the cream cheese in a smaller saucepan, you need to add water and stir. 

3.

Cook over medium heat for 3 minutes.

The cream cheese will begin to bubble.

The mixture will thicken. 

4.

Remove from heat. 

5.

Add more coconut cream to the pan and continue cooking over medium-low heat for 5 minutes more. 

6.

Stir and serve. 

7.

I have found that it takes about 1 minute for the cream to completely thicken and thicken again.

This makes the cake easier to serve and more filling. 

8.

If you’d like to serve this low carb dessert on a side, add a little vanilla ice cream to it. 9.

Enjoy!

Posted by Melanie at 8:18 PM

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