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Low carb cakes and desserts: snacking must be!

Low carb desserts. 40 desserts with low carbohydrates. Wolfgang Link. Systemed publisher. ISBN 978-3-9427772-95-2. € 7, 99
Photo: Systemed Verlag, Studio Reiner Schmitz (Munich)

Low Carb Recipes

Sugar bombs do not have to be! With these recipes for low carb cakes and desserts, even low carb sweet tooths get their money's worth. Delicacies allowed!

The dessert - the culmination of every menu. Do without it? No way! But what if you pay attention to your diet. Or want to lose a few pounds? With these recipes for low carb cakes and desserts, even low- carbohydrate cats will get their money's worth.

Sugar bombs do not have to be! We refine our low carb cakes with the natural sweetness of fruits and alternative sweeteners. Honey and maple syrup are not only healthier, they also bring a wonderful taste.

Wolfgang Link conjures up creative delicacies in 'Low Carb Desserts', which do without sugar but not taste. Our favorite: cheesecake with sour cherries. A low carb cake that tastes wonderfully creamy and uniquely fruity. You love it spicy? Hearty creations bring variety to the table.

With these recipes, low carb cakes become the highlight of any menu. Or the eye candy of every afternoon coffee.

Low Carb Cake Recipes

Baked feta cheese with raspberries and grapes

Ingredients (4 people)

400 g of raspberries, 100 g of grapes (seedless, light), 200 g of feta cheese, 1 t of rapeseed oil, 4 egg whites, 50 g of almonds


1. Preheat the oven to 180 ° C.

2. Wash raspberries. Free the grapes from the panicle, wash and cut in half. Cut the feta cheese into 4 equal slices.

3. Spread a casserole dish with rapeseed oil and place the feta cheese slices inside.

4. Beat egg whites with egg whisk with a hand mixer.

5. Spread the raspberries and grapes on the feta cheese and cover with the egg whites. Bake in the oven (middle) for approx. 5-6 minutes.

6. In the meantime roast the almonds in a pan without fat for about 1-2 minutes.

7. Arrange the baked feta cheese on a plate, sprinkle with the almond flakes and serve.

Cheesecake with sour cherries

Ingredients (4 people)

200 g of ricotta, 200 g of skimmed quark, 1 g of sour cherries (unsweetened from the glass), 1 tbsp wheat flour, 1 tbsp locust bean gum, 2 egg + 1 egg whites, 1 pinch of salt, liquid rum flavoring, 1 tbsp pear syrup, 2 tbsp almonds (ground), 8 muffin cases


1. Carefully dehydrate (squeeze) ricotta and curd cheese with a dishcloth.

2. Preheat the oven to 180 ° C.

3. Drain the sour cherries in a sieve and catch the juice. Mix flour with locust bean gum.

4. Beat the eggs with a pinch of salt and two drops of Rumaroma and the pear syrup until creamy. Add the ricotta and quark mixture and mix together with the flour mixture to a smooth dough.

5. Spread the ricotta quark mixture on the muffin cups.

6. Beat the egg whites until stiff and mix with the almonds. Distribute the drained sour cherries on the muffins and finally add the almond protein foam.

7. Bake in the oven (bottom rail) for approx. 20-25 minutes. Allow to cool for 15 minutes, remove from the molds and serve.

apple lasagne

Ingredients (4 people)

For the lasagne plates (crepes): 3 eggs, 3 g carob gum, 40 g almonds (ground), 30 g protein powder (neutral), 100 ml milk (1.5% fat), 1 vanilla pod marrow, 1 tsp walnut oil, 20 g butter

For the filling: 150 g low-fat quark, 1 egg white and 2 egg yolks, juice of 1 lemon, 10 g butter (room temperature), 40 g mascarpone, 1 teaspoon cinnamon, 20 ml milk, 100 g applesauce (unsweetened)


1. Preheat the oven to 160 ° C.

2. For the crepe mixture, finely puree the eggs, carob seed, almonds, protein powder, milk, vanilla pulp and walnut oil with a bar mixer.

3. In a hot, refractory pan, each quarter of the butter and the crepe mixture, bake a total of four crepes from the sides until golden brown.

4. Put the quark in a dishcloth and squeeze gently.

5. Beat the egg whites until stiff and put aside. Stir egg yolks until foamy. Add butter, mascarpone, cinnamon and milk and stir well. Then add the quark and the lemon juice and then carefully fold in the egg whites.

6. Now layer the lasagna into the crêpe pan. To do this, lay out the pan bottom with a crêpe and then pour out some of the applesauce and then part of the quark-mascarpone mixture. Repeat the process until all ingredients are stacked. The conclusion is the mascarpone cream.

7. Bake the lasagne in the oven (middle) for about 25-30 minutes.

8. Portion to serve in four equal pieces.

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