300 Low-Carb Slow Cooker Recipes (53 page)

chapter eleven
Slow Cooker Desserts

There are desserts that adapt well to the slow cooker, and then there are desserts that don't. In this chapter, I've really played to the slow cooker's strengths. Custards actually cook better in a slow cooker than in the oven, which is why you'll find half a dozen of them here. Indeed, they're so easy in the slow cooker and so appealing and nutritious, you may find yourself making custard more often.

Your slow cooker also excels at baking cheesecake, though you may not know it yet. Give it a try!

Chocolate Fudge Custard

This really is dense and fudgy. It's intensely chocolatey, too.

1 cup (235 ml) Carb Countdown dairy beverage

3 ounces (85 g) unsweetened baking chocolate

2/3 cup (16 g) Splenda

1 cup (235 ml) heavy cream

1/2 teaspoon vanilla extract

1 pinch salt

6 eggs, beaten

In a saucepan, over the lowest possible heat (use a double boiler or heat diffuser if you have one), warm the Carb Countdown with the chocolate. When the chocolate melts, whisk the two together and then whisk in the Splenda.

Spray a 6-cup (1.4 L) glass casserole dish with nonstick cooking spray. Pour the cream into it and add the chocolate mixture. Whisk in the vanilla extract and salt. Now add the eggs, one by one, whisking each in well before adding the next one.

Put the casserole dish in your slow cooker and pour water around it up to 1 inch of the top rim. Cover the slow cooker, set it to low, and let it cook for 4 hours.

Then turn off the slow cooker, remove the lid, and let the water cool enough so it won't scald you before removing the casserole dish. Chill the custard well before serving.

Yield:
6 servings, each with: 299 calories, 28 g fat, 10 g protein, 6 g carbohydrate, 2 g dietary fiber, 4 g usable carbs.

Flan

This is my slow cooker version of
Maria's Flan
from
500 Low-Carb Recipes
. It's so rich!

2 tablespoons (42 g) sugar-free imitation honey

1 teaspoon blackstrap molasses

1 cup (235 ml) Carb Countdown dairy beverage

1 cup (235 ml) heavy cream

6 eggs

2/3 cup (16 g) Splenda

1 teaspoon vanilla

1 pinch nutmeg

1 pinch salt

Spray a 6-cup (1.4 L) glass casserole dish with nonstick cooking spray. In a bowl, mix together the honey and the molasses. Pour the mixture in the bottom of the casserole dish.

In a mixing bowl, preferably one with a pouring lip, combine the Carb Countdown, cream, eggs, Splenda, vanilla, nutmeg, and salt. Whisk everything together well. Pour the mixture into the casserole dish.

Carefully lower the casserole dish into your slow cooker. Now pour water around the casserole dish to within 1 inch of the rim. Cover the slow cooker, set it to low, and let it cook for 3 to 3 1/2 hours.

Yield:
6 servings, each with: 229 calories, 20 g fat, 8 g protein, 3 g carbohydrate, trace dietary fiber, 3 g usable carbs. (Analysis does not include the polyols in the imitation honey.)

Southeast Asian Coconut Custard

I adapted this from a carby recipe in another slow cooker book. Maria, who tested it, says it's wonderful and also has a Latino feel to it. Look for shredded unsweetened coconut in Asian markets and health food stores.

1/4 cup (84 g) sugar-free imitation honey

1/2 teaspoon blackstrap molasses

1 1/2 teaspoons grated ginger root

1 tablespoon (15 ml) lime juice

1 can (14 ounces, or 390 ml) coconut milk

2/3 cup (16 g) Splenda

1/4 teaspoon ground cardamom

1 teaspoon grated ginger root

1/2 cup (120 ml) Carb Countdown dairy beverage

1/2 cup (120 ml) heavy cream

1/2 teaspoon vanilla extract

4 eggs

1/2 cup (40 g) shredded unsweetened coconut

Spray a 6-cup (1.4 L) glass casserole dish with nonstick cooking spray. Put the honey and molasses in the casserole dish. Cover the casserole dish with plastic wrap or a plate and microwave on high for 2 minutes. Add the 1 1/2 teaspoons ginger and lime juice and stir. Set aside.

In a mixing bowl, combine the coconut milk, Splenda, cardamom, 1 teaspoon ginger, Carb Countdown, cream, vanilla extract, and eggs. Whisk until well combined. Pour into the casserole dish. Cover the casserole dish with foil and secure it with a rubber band.

Put the casserole dish in your slow cooker and pour water around it to within 1 inch of the rim. Cover the slow cooker, set it to low, and let it cook for 3 to 4 hours.

Turn off the slow cooker, uncover, and let it cool till you can lift out the casserole dish without scalding your fingers. Chill overnight.

Before serving, stir the coconut in a dry skillet over medium heat until it's golden. Remove the custard from the fridge and run a knife carefully around the edge. Put a plate on top and carefully invert the custard onto the plate. Sprinkle the toasted coconut on top.

Yield:
8 servings, each with: 227 calories, 22 g fat, 5 g protein, 5 g carbohydrate, 2 g dietary fiber, 3 g usable carbs. (Analysis does not include the polyols in the imitation honey.)

Maple Custard

This is for all you maple fans out there, and I know you are legion!

1 1/2 cups (355 ml) Carb Countdown dairy beverage

1/2 cup (120 ml) heavy cream

1/3 cup (107 ml) sugar-free pancake syrup

1/3 cup (8 g) Splenda

3 eggs

1 pinch salt

1 teaspoon vanilla extract

1/2 teaspoon maple extract

Simply whisk everything together and pour the mixture into a 6-cup (1.4 L) glass casserole dish you've sprayed with nonstick cooking spray. Put the casserole dish in your slow cooker and pour water around it to within 1 inch of the rim. Cover the slow cooker, set it to low, and let it cook for 4 hours.

When the time's up, turn off the slow cooker, remove the lid, and let it sit until the water is cool enough so that you can remove the casserole without risk of scalding. Chill well before serving.

Yield:
6 servings, each with: 135 calories, 12 g fat, 6 g protein, 2 g carbohydrate, 0 g dietary fiber, 2 g usable carbs. (Analysis does not include the polyols in the sugar-free pancake syrup.)

Maple-Pumpkin Custard

This is very much like the filling of a pumpkin pie, without the crust. The pecans add a little textural contrast.

1 can (15 ounces, or 425 g) canned pumpkin purée

1 cup (235 ml) Carb Countdown dairy beverage

1/2 cup (120 ml) heavy cream

1/3 cup (107 ml) sugar-free pancake syrup

1/3 cup (8 g) Splenda

1/2 teaspoon maple flavoring

3 eggs

1 pinch salt

1 tablespoon (6 g) pumpkin pie spice

1/3 cup (37 g) chopped pecans

1 1/2 teaspoons butter

Whipped Topping
(see recipe
page 342
)

In a mixing bowl, preferably one with a pouring lip, whisk together the pumpkin, Carb Countdown, cream, pancake syrup, Splenda, maple flavoring, eggs, salt, and pumpkin pie spice.

Spray a 6-cup (1.4 L) glass casserole dish with nonstick cooking spray. Pour the custard mixture into it. Place it in your slow cooker. Now carefully fill the space around the casserole with water up to 1 inch from the rim. Cover the slow cooker, set it to low, and let it cook for 3 to 4 hours.

Remove the lid, turn off the slow cooker, and let it cool till you can remove the casserole dish without scalding your fingers. Chill the custard for at least several hours.

Before serving, put the pecans and butter in a heavy skillet over medium heat and stir them for 5 minutes or so. Set aside. Also have the
Whipped Topping
made and standing by.

Serve the custard with a dollop of
Whipped Topping
and 1 tablespoon (7 g) of toasted pecans on each serving.

Yield:
6 servings, each with: 341 calories, 31 g fat, 7 g protein, 10 g carbohydrate, 3 g dietary fiber, 7 g usable carbs. (Analysis does not include the polyols in the sugar-free pancake syrup.)

Apricot Custard

Don't go increasing the quantity of apricot preserves here. They're the biggest source of carbs. This dessert is yummy, though!