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. 


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. 


Cook over medium heat for 3 minutes.

The cream cheese will begin to bubble.

The mixture will thicken. 


Remove from heat. 


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


Stir and serve. 


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. 


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


Posted by Melanie at 8:18 PM

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