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