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In the winter, it’s acceptable to binge on cookies and cake because – hello, it’s the holidays! But then summer comes along, you wear less layers, and suddenly you don’t really want to be eating so many carbs. You become a little more health-aware, come summertime.
It’s not like you need to be on a total diet, but if you’re going to frolic on the beach and do other fun, active activities, you don’t want to be bogged down by high carb treats that leave you feeling bloated and tired. But your sweet tooth never goes away, if you’re a true dessert lover. What’s a girl to do?
Thankfully, low carb desserts exist! You can enjoy your favorite dessert flavors while still maintaining a healthy balance in your diet. What could be better? Keep in mind that low carb doesn’t mean sugar-free, fat-free, etc.
What counts as low-carb? To be low-carb, it would be under 10 g of carbohydrates per serving. To be low-calorie, it would be under 40 calories if a snack/dessert/side dish and under 120 calories if it is a meal/main dish. If you’re looking for low calorie meals, check out our fabulous Calorie Counter section.
Here’s a round-up of low carb desserts from FaveHealthyRecipes.com to keep you feeling sweet and slender this summer!
12 Low Carb Desserts for Summer
- 5-Ingredient Cheesecakes for Two
- Sinless Strawberry Shortcake
- Low Carb Key Lime Pie Milkshake
- Low Carb Chocolate Brownies
- Low-Carb Lemon Squares – Our favorite, refreshing summer dessert!
- Low Carb Salted Caramel Cake Pops
- Chocolate Pudding Layer Cake
- Watermelon ‘Donuts’
- Low Carb Chocolate Chip Clouds
- Low Carb Chocolate Chunk Brownies
- Low Carb Scotcharoos
- Powdered Sugar Mini Donuts
Love these recipes? Check out 13 more low carb dessert recipes.
What’s your tip for enjoying sweets on a low carb diet?
FaveHealthyRecipes
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Am so hungry now!
Hahahahahaha!!
Before I clicked on the recipe link for the Low-Carb Chocolate Chip Clouds, I thought these little fluffs were going to be chalky or marshmallow-filled cookies, but when I read the ingredients, I was intrigued. I was also curious to know how one could make good cookies without the one ingredient that makes them so carbalicious.
The recipe itself was definitely not what I was expecting. Any forms of low-carb cookies I’ve seen before have long lists of strange-sounding flours and binders, but this was pure and simple—just a few ingredients that most of us already have in our kitchen. I decided to give these little cloud things a try. The process is most similar to making meringues or waffle batter and involves a lot of violently introducing oxygen to egg whites. The little bit of cream of tartar basically keeps the egg whites from collapsing. The dollops of batter bake to a golden brown and end up kind of crunchy if you don’t keep them overnight in a plastic bag or tupperware. Once they’ve had the night to mature, these little cookie blobs turn soft and chewy, a little like real chocolate chip cookies, but still somewhere between a meringue and a puff pastry.
They might not be a perfect substitute for the real thing, but these cloud cookies are extremely low in carbs and calories and high in protein. They work great with hot tea or coffee, and you can leave out the chocolate chips and top them with fruit and yogurt in the morning.