Atkins Dessert Recipes

These Atkins Dessert Recipes are all super simple with many of them having only 3 ingredients. Make sure to pick desserts according to your eating plan, as all desserts won't be appropriate for all plans! These sugar free desserts are a compilation from Low Carb Friends. Go to my low carbohydrate dessert recipes for a few more. Enjoy!



















Chocolate Recipes


Chocolate Orange Jello

  • 1 tsp cocoa powder
  • 1 box SF orange jello (made according to directions, less 1/4 c.)
  • 1/4 c. vanilla sugar free davincis syrup

Pour packet of jello into a bowl, add cocoa, then 1 3/4 c. hot water and finally davincis. Whisk together until jello is dissolved.

Note- The cocoa doesn't really get dissolved and settles at the bottom, but it ends up tasty... trust me. DS LOVED it and practically ate the whole thing for me. Also, you could put this in a jello mold, double or triple it and have a real decadent looking dessert.


Peg's Ice Cream Reese Cup

  • 1 package sugar free chocolate instant pudding
  • 1 cup heavy cream
  • 1 cup ice water
  • 2 tablespoons peanut butter

Fill a mini muffin tin with small paper liners. Mix the pudding mix, heavy cream and ice water. Fill cups 1/2 full and then add 1/4 teaspoon peanut butter. Top with remaining pudding mix. Freeze until solid and then store in ziploc bag. Makes 24.

Per Serving (excluding unknown items): 42 Calories; 4g Fat (89.8% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat.

NOTES : I don't use the paper liners.


Chocolate Ice Cream

  • 2 tbsp cream cheese
  • 1/4 c. davincis vanilla
  • 1 tsp cocoa powder

Nuke cream cheese 30 seconds. Stir with a spoon until smooth. Mix davincis and cocoa powder until no/ very few lumps. Add to cream cheese mixture and stir well. At this point, you can freeze it. Or if you want it creamier with a little less cheesecakey taste, you could add a little half and half, make it more liquid. Then freeze it.


Coconut Bark

  • 2 tbsp coconut oil
  • 1-2 tsp. splenda
  • 1 tbsp. cocoa

Melt coconut oil in small pan. Once clear (like water), add cocoa and let bubble for a few secs. Add splenda and mix well. Pour mixture into a shallow dish that is lined with tin-foil (a sandwich plate with a lip works well). Place in freezer and take out when solid. Break up into smaller pieces.

*** This recipe can be increased in size -- I just can't stop eating it and don't dare make more at one time :-D


Chocolate Covered Nuts or Berries

  • 1 container Walden Farms chocolate dip
  • 2-3 tbsp coconut oil
  • nuts or berries

Melt coconut oil in microwave or saucepan. Add chocolate dip and mix until well combined. Dip your choice of nuts or berries into chocolate and put into fridge or freezer. Eat and enjoy!

If you want a little sweeter, add a bit of Davinci's or stevia to it when mixing.

I would keep the berry chocolates in the fridge and the nuts in the freezer, since storing nuts in the freezer keeps them from going bad. I say this to those that might make a big batch and attempt to keep them around for awhile. For those of us with portion control issues, dip only what you are allowed to eat and store the chocolate mixture back in its original container in the fridge.


Chocolate Pudding/Ice cream

  • 2 C heavy whipping cream
  • 1/2 packet (or more, to taste) SF chocolate jello pudding mix
  • sweetener to taste (they said 1/4 cup Splenda...I used about 1/2 packet of Organic Zero, which is erythritol)

Whip until very thick but not butter! This right here is FABULOUS for my sweet tooth. But I took it a step further...

The treat I miss most is ice cream. So I took a couple tbsp's of it and put in a small plastic container and shoved it in the fridge for a couple hours. Y. U. M. It's that creamy ice cream texture (maybe a little bit too hard, so watch it as it freezes) and tastes really fabulously like "real" chocolate. mmmmm....


Here is a quick little dessert I put together all the time.

1. Take some whipping cream from a can and make some single puffs of it in the bottom of a bowl.

2. Drizzle some SF chocolate syrup.

3. Sprinkle with slivered almonds or pecans!!

Put that in the freezer for about 20-30 minutes. It will freeze slightly.I always set my timer to check it. Your freezer may vary...

Delicious and really hits the spot in this heat for a cold sugar free dessert!

Enjoy!


Chocolate Toffee Bar (induction friendly)

  • 1 stick of butter
  • 1/2 c. splenda granular (yes it has to be Splenda and it has to be granular or no "toffee")
  • 1 heaping tsp cocoa powder

Heat butter in a saucepan on med/high heat, allowing it to brown a bit (not much about a golden hue) and bubble. Add Splenda and cook for a few minutes, stirring at 20 second intervals. Then add cocoa powder. Stir constantly and cook a couple more minutes. Remove from heat.

Line a pan with foil or parchment, something to prevent sticking to pan. Pour into pan and freeze.

Notes: Additions can be made to this like PB, raspberry flavor, etc... There really is no limit.

Now, this is in the middle of freezing at the moment, so it very well COULD or NOT set up like coconut butter. When I checked and taste tested it, it was more fudgy with a toffee crunch running through it. YUM!


  • few heaping tablespoons of waldon farms blueberry spread
  • few heaping tablespoons of waldon farms chocolate dip
  • one tablespoon of macadamia nut butter

Mix together and eat with a spoon

you can even add a tablespoon of coconut oil


Kisha's Chocolate 911

1/4 cup butter
melt in sautee pay over low heat
stir in 1/4 cup sifted cocoa powder & artificial sweetener (to taste)

Let cool its like ganache.
You can also melt some PB into it.

Be warned this cannot be made or eaten on a regular basis this is for true chocolate emergencies ONLY.


I know this is more than 3 but still pretty simple for a chocolate fix and I believe there are variation to what I have:

Coconut Oil Mud/Bark

  • 2 Tbsp chocolate whey protein powder
  • 1 Tbsp Coconut Oil melted
  • 1 Tbsp SF Davinci syrup, any flavor
  • 2 Tbsp ground flax seed
  • 1 Tbsp chopped almonds. Stir and refrig 5 minutes.

Break and eat.


Non-Chocolate Atkins Dessert Recipes


Cheesecake on a spoon

  • 2 oz cream cheese, softened
  • splenda packets (to taste)
  • 1 packet of True Lemon

Mix together and eat!


More Cheesecake on a Spoon

  • 16 oz Cream Cheese
  • 1 tub Sugar Free Cool Whip
  • 1 Splenda Quickpack (I don't think they make quickpack's anymore, so you'll have to sweeten to your desired taste

Soften Cream Cheese and mix til fluffy then mix in rest. DH Eats it right out of the bowl. Sometimes i add Vanilla and a few drops of Hood Milk. I would think you could add any of the flavor syrups too.


Instant Cheesecake

  • 1 oz. Packet of philly cream cheese
  • 1/2 packet of Splenda

Mix & eat. Cuts a sweets craving when you are on the go and away from home.


Fruity Fluff

  • 16 oz cottage cheese
  • 1 tub SF cool whip
  • 1 3oz pkg sf orange jello mix (or any flavor)

Mix cottage cheese and SF jello mix, fold in cool whip.

Hide in back of fridge because you'll want to eat it all...I usually freeze it in a muffin tin the next day, and eat it like ice cream.


Creamy Cottage Cheese Pudding

  • 1/2 cup cottage cheese (I like Friendship brand 1%- only 3 carbs
  • 2 tablespoon of your favorite DaVinci syrup (more of less to taste)
  • 1-2 teaspoons water

Put this into a blender or Magic Bullet and blend until smooth. It makes it creamy like a pudding and really curbs my sweet tooth. I've been having this almost every evening for dessert. So far I've tried pineapple, raspberry, French vanilla and English toffee syrup.


Apple Sweet Sauce:

  • 5 Apples cored w/skins
  • 4 packets sweet and low or Equal to taste
  • cinnamon optional

Yes this is a recipe for applesauce, but given the many chicken recipes above, I thought a little dipping sauce would be nice!

Boil apples skin and all, ground down and add other ingredients! Fast, easy, freezable, and most importantly...YUMMY5 good size servingsapprox: 55 calories, 14-15 carbs


Mary's Mini Microwave Cheesecake

  • Cooking spray
  • 8-ounce cream cheese
  • 1/4 cup lemon Da Vinci's SF syrup (or your favorite flavor)
  • 1 egg
  • Almonds, thinly sliced, optional
  • Strawberries, optional

Generously spray a 2 cup capacity microwave safe baking dish with cooking spray. If desired, sprinkle bottom of dish with sliced almonds. Set aside.

Cut cream cheese into chunks into a separate microwave safe bowl and soften for about 30 seconds. Remove and stir well. Add syrup and egg, mix well and beat with a wire whip until very smooth, removing any lumps. Slowly pour mixture over the almonds into prepared dish. (I used a 2-cup mini Corningware baking dish).

Cook in microwave on high about 4 to 5 minutes or until well set. Remove and allow to cool in dish for about 10-15 minutes, or until it begins to pull away from the edges of the dish. Invert onto a serving plate and place into the refrigerator to cool overnight or for several hours.

Top with berries if desired. I’m gonna call it 4 servings. YMMV.

Can also do silicone muffin cups, custard cups or ramekins.

If you don't count the cooking spray or the optional items, it's only 3 ingredients - cream cheese, Da Vinci's and egg.

It is essential that you leave it alone and let it sit in the fridge overnight, so make it the night before or early in the day! Delish.


Miracle Cookies

are FAST and use only 4 ingredients you most likely have right now! No FLOUR or SUGAR either!

  • 1 cup natural peanut butter
  • 1 cup Splenda
  • 1 egg, beaten
  • 1 teaspoon vanilla extract

How To Prepare: Combine peanut butter and Splenda. Mix well. Stir in egg and vanilla extract. Roll dough into 3/4-inch balls. Place on ungreased cookie sheets. Flatten with Carboquik-floured fork. Bake at 350 degrees F for 7 minutes. Allow to cool before removing from cookie sheet.

Number of Servings: Yields 4 dozen.

Carbs per serving - include all nutritional information if known: one cookie at 3.5g of Carb (18 cookies)-24g in 1C splenda and 40g in 1C peanut butter


LOW CARB PEANUT BUTTER COOKIES

  • 1 c. peanut butter
  • 1 c. splenda
  • 1 egg

Mix ingredients together, press with fork, and bake at 350 degrees until cooked through. This recipes has been used by my family for years just with regular sugar instead of the splenda. It makes for a really flavorful peanut butter cookie!


Double-Decker Knox Blox

OK, ok - this recipe has 4 ingredients if you count the water, but well worth it!

  • 3 envelopes Knox gelatin
  • 3 pkg Sugar Free Jello
  • 2-1/2 c. boiling water
  • 1 C heavy cream

In large bowl, combine Knox with flavored gelatin. Add boiling water and stir until gelatin in completely dissolved. Stir in cream.

Pour into shallow baking pan, chill until firm. To serve cut into one inch squares. Recommended pan size, 9 x 13 inch.


Blueberry Snack

  • 1 cup frozen blueberries
  • 2 Tbs. cool whip (or s/f whipped topping)
  • splenda to taste

Mix...enjoy!


I love this....

  • 1 cup cottage cheese
  • 3/4 scoop whey protein powder (cookies and creme is my fav.)
  • sprinkle of walnuts

or just the cheese and walnuts with SF pancake syrup....

tastes like cheesecake and is so quick!


Rasberry Frozen Yogurt

  • full-fat greek yogurt
  • frozen raspberries
  • Vanilla and sweetener ( I use xylitol/stevia )

Mix with fork until well blended or in food processor if you want it extra blended. Maybe the MOST amazing thing in the world. Better than any frozen yogurt I've ever had!


I just made a sweet treat similar to the cottage cheese jello recipe. A few more carbs, but still good. I didn't add any whipped cream or Cool whip, only cream to moisten a bit. I used butterscotch pudding.

  • 16 oz of cottage cheese
  • 1 pkg of SF pudding mix
  • a few splashes of Heavy Whipping Cream

  • 1/2 cup cottage cheese
  • Lime Davinci's to taste
  • pinch of splenda

90 cals - 4 carbs OMG YUM!!!


This is one of my favorite desserts:

  • 1 pkg sugar free jello
  • 1/2 cup boiling water
  • 2 cups low carb ice cream.

Thoroughly dissolve jello in the boiling water.Add soft (not melted) low carb ice cream (I mix it in quickly with a potato masher as it sets up quickly.).As soon as the ice cream is melted and mixed, pour into dessert cups, pie, whatever.

It's good just as is, but you can also pour it over low carb fruit, like strawberries or blueberries.

Any combination is ok, but I particularly like lime jello/mint ice cream (tastes like a grasshopper) and strawberry/strawberry over real strawberries.Carb count depends on the brand of ice cream and whether or not you use fruit.


  • 8 oz cream cheese
  • 1 carb master yogurt
  • 1 scoop of vanilla protein powder

mix and eat.


















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