Compiled by Denise Swogetinsky

Kemper Messenger

The hardest thing I find while trying to stay on a low carb diet is dealing with my sweet tooth.

Those sweets, especially the chocolate, seem to scream to me " Buy me! ", "Eat me!"

They are very difficult to ignore. To curb those sweet cravings, I try to keep some low carb alternatives. Here are a few you may want to try.

Remember, planning and moderation are the keys to healthy living.


Crust:  3 cups almond flour  ? cup granulated sweetener

5 tablespoons butter,  melted

¼ teaspoon sea salt

2 large eggs

1 teaspoon vanilla  extract

1/4 teaspoon arrowroot  powder

Filling:  16 ounces cream  cheese, room   temperature

4 tablespoons sour  cream

4 tablespoons butter

1 tablespoon vanilla  extract

 ½ cup granulated  Sweetener

½ cup cocoa powder

Whipped Cream:  1 cup heavy cream

2 teaspoons  granulated sweetener

1 teaspoon vanilla  extract

9-inch pie dish.

Add almond flour, arrowroot  powder, and salt to a food  processor and pulse a few times  to mix. Add eggs, vanilla extract,  and butter and process until well  combined.  Spread the dough in evenly in the  pie dish evenly.

Bake for 12 minutes, then remove  and allow to cool while you make  the filling.

To make the filling: mix the cream  cheese, sour cream, butter, vanilla  extract, cocoa powder and sweetener  with an electric mixer until light  and fluffy.  In a separate bowl, whip heavy  cream and vanilla extract until  soft peaks form. Slowly add in  the sweetener and mix until well  combined. Fold the whipped cream into the  filling mixture gently, spoonfuls at  a time. Be careful to not over mix. Pour the filling onto the pie crust  and smooth the top with a spoon.  Cover and refrigerate for at least  3 hours. Once chilled, slice and  serve.  (This serves 12 with 6 carbs per slice.)


 ½ cup  sweetener

5 tablespoons butter

4 large eggs

2 tablespoons heavy  cream

1 teaspoon vanilla  extract

1 ½ cups almond flour

2 tablespoons coconut flour

1 tablespoon baking  powder

1 ½ teaspoon ground  cinnamon

1 teaspoon ground  ginger

¼ teaspoon ground  nutmeg

½ cup shredded carrot

¼ teaspoon salt

 Frosting:  4 ounces cream  cheese, room  temperature

2 tablespoons butter,  room temperature

1 teaspoon vanilla  extract

1 tablespoon heavy  cream

¼ cup  sugar free Confectioners sugar

Preheat the oven to 350°F. Line the  bottom of a 9-inch cake pan with   parchment paper Using an electric mixer, beat  together sweetener and  butter until fluffy. Add eggs, heavy cream and vanilla  extract.

Slowly add almond flour, coconut  flour, spices, salt and baking  powder and mix well. Fold in the shredded carrot with a  rubber spatula and mix just until the carrot is incorporated.  Pour batter into cake pan.

Bake  for 20 to 25 minutes or until a  toothpick inserted into the center  of the cake comes out clean.  Allow to cool completely before  frosting.

Frosting: Mix cream cheese and butter with  an electric mixer until fluffy.

Add the sugar free Confectioners Sugar,  heavy cream, and vanilla extract.  Mix until smooth.

Remove cake from pan, frost, and  serve.  (This serves 12 with 4 carbs per serving.)

If you can't find sugar free Confectioners sugar or Splenda confectioners sugar, you can make your own.To make the powdered sugar substitute, combine 1 cup of Splenda with 1 teaspoon of cornstarch in a mixer or food processor. Blend on high speed for approximately 1 minute or until the texture is similar to powdered sugar.

You may need to scrape down the sides of the mixer or processor bowl several times in the process to fully blend the ingredients. Processing sugar this way can be messy. If you find that a lot of dust is flying out of the food processor, cover the feed tube with a kitchen towel to keep the area clean.