Hasn’t it been hot recently? Ice cream vans are seemingly now less than 100ft away at all times, and the blaring volume of their jingles has made us hungry for desserts to cool down. The problem with most ice cream though is the sugar content, so making desserts yourself can help you track the sugar content as well as portion sizes.
We’ve put together some delicious summer dessert recipes that are easy to make and low in sugar. They’re also perfect for sharing with family or friends or simply consuming on your own (we’ve all been there). When the heat next gets a bit too much, try one of these dessert ideas to help you cool down.
Zesty Lemon Tart (v)
Serves: 6
Carbs per serving: 5g
This delicious lemon tart may taste sweet, but despite being high in flavour it is actually low in sugar, containing the lowest carbs per serving (5g) in this list.
Begin by preheating your oven to 180°C/160°C fan (350°F/320°F fan) and greasing a small pie dish. We’re going to start by making the pastry.
Place 100g of chickpeas in a food processor and pulse until crumbly. Then add 100g of ground almonds and blend until combined. Add 12g of chia seeds, 8g of lemon zest (one lemon peel) and 3g of stevia, then pulse until combined. Tip the pastry out onto a work surface and gently press it into a ball with your hands.
Roll out the pastry with a rolling pin. If it splits in places take some of the pastry from the edge to patch it up or press it back together. Then line the base and sides of the pie dish with the pastry and prick the bottom with a fork. Blind bake for 10 minutes (until the base is just starting to dry out). You don’t need to line or use baking beans.
Next, the filling. Start by breaking 3 eggs into a bowl and whisking. Then add 70g of double cream, 6g of stevia and 80g of lemon juice and zest and whisk until well combined. Pour into the cooled pastry case and transfer to the oven.
Bake the filling for 30-35 minutes until it is just set but wobbles slightly in the centre. Then leave to cool. Once cool it should easily slide out of the pie dish.
Clotted Cream & Frozen Strawberry Ice Cream (v)
Serves: 4
Carbs per serving: 8g
This is a classic summer dessert, and strawberries are a great low sugar fruit because they contain just 6.1g carbs per 100g.
To make this, first blend 400g of frozen strawberries, leaving a few large chunks. Then add the strawberries into an ice cream maker with 225g of extra thick double cream, 1 tsp. of vanilla extract and 1-2 tsp. of stevia. Follow the ice cream machine’s instructions and set to prepare.
If you don’t own an ice cream maker you can simply combine the mixture in a container and place it in the freezer. Take the mixture out of the freezer every 30 minutes and mix using a whisk or spoon.
Low Carb Eton Mess (v)
Serves: 8
Carbs per serving: 7g
This Eton mess has a low carb twist, using rhubarb as it is a very low sugar fruit. You can also use strawberries and raspberries, but this may alter the carbs per serving.
Begin by preheating the oven to 120°C/100°C fan (250°F/210°F fan) and lining a baking tray with greaseproof paper. First up, we’re going to make the meringue.
Whisk 2 egg whites in a large bowl until they form stiff peaks. Then with the mixer running, gradually add 25g of stevia and ¼ tsp. of white wine vinegar and continue to whisk until combined. Be careful not to over whisk it as this will knock the air out of your egg whites.
Spoon dollops of the meringue mixture onto the lined baking tray and cook in the oven for 1 hour, until crispy to touch. Leave the meringues to cool while you make the topping.
For the topping, cut up 400g of rhubarb into 1cm chunks. Add the rhubarb plus 25g of stevia and 3 tbsp. of water to a saucepan. Bring the pan to a boil on a high heat, then turn down the heat and simmer for 8-10 minutes, stirring regularly, until the rhubarb is soft and cooked. If the rhubarb starts to stick to the pan, add another tablespoon of water. Set the rhubarb aside to cool.
Next, place 450ml of double cream in a bowl and whisk until it holds its shape. Then crush the cooled meringues and layer them with the rhubarb and whipped cream in bowls. You don’t need to make it too neat, it is a mess after all!
Low Carb Chocolate Ice Cream & Frozen Blueberries (v)
Serves: 6
Carbs per serving: 9g
To make this gorgeous summer dish begin by combining 75g of cocoa powder, 400ml of coconut milk, 2 tsp. of granulated stevia and ¼ tsp. of salt in a saucepan and place over a medium heat.
Whisk the mixture until it forms a smooth liquid, then gradually add in ¼ tsp. of xanthan gum. Continue to stir until there are no lumps. Then remove the pan from the hob and leave to cool.
Add 400ml of whipping cream and 1 tsp. of vanilla extract to a large bowl and whip until stiff peaks form. Gradually add and stir in the cooled chocolate mixture then pour into a sealed container. Set in the freezer for a minimum of 4 hours.
Remove from the freezer and leave to sit for 5-10 minutes before serving. Once you’re ready to tuck in, serve topped with a delicious topping of chopped nuts and blueberries.
For more summer dessert ideas join over 415,000 people on the award-winning Low Carb Program.
*This article has been amended to reflect the quantity of eggs required to make the lemon tart.
