Colette's Blog

Satisfying Your Sweet Tooth Without Falling Off the Wagon

November 11, 2014

I love sweets but to be honest, it’s been my greatest food struggle. If you’re like me, then you’ll know how hard it is to find something to satisfy a sweet tooth that’s not loaded with sugar.

Over the years on Atkins, I've found some delicious ways to literally have my cake and eat it too! Who wouldn’t love something like that?

Eating right is a lifestyle change. Lately one of my favorite sweet treats is fresh berries with whipped cream. Yum! Ozzy and I love having this healthy dessert. We even enjoyed it for our anniversary this year!

When I'm in a hurry and I'm craving something sweet, I'll just grab some Atkins chocolate candies. They're so fabulous when you're on the go.

Without a doubt, my all-time favorite Atkins-friendly treat would have to be these fabulous fresh baked sugar-free lemon bars. Take a look at the recipe below and make a batch. I’d love to know what you think!

What about you? What Atkins-friendly treats do you have when you're craving something sweet?

Tell me everything!

Big Kiss,

Mrs. O

Sugar- Free Lemon Bars:

Ingredients:

1 1/2 C. almond flour

1/2 C. (1 stick) softened, unsalted butter

1/4 C. xylitol

4 egg yolks

1/2 C. xylitol

1 packet of gelatin

1/2 C. cold water

2/3 C. fresh lemon juice

Preheat oven to 350*. Butter an 8X8 in. square pan then line it with parchment making sure their are flaps on two sides so you have handles to take out the bars with. Next butter the parchment. Set pan aside.

With a fork mix together almond flour, xylitol and softened butter until the texture resembles chocolate chip cookie dough, it will be very moist. Press dough into pan and par bake for 10 minutes. Take out and let cool while you're making your filling.

Add the packet of gelatin to the 1/2 C. of cold water and let stand 5 minutes.

With a hand or stand mixer, beat the egg yolks. Once creamy, add the xylitol and gelatin mixture. Blend until smooth. Finally add the lemon juice and beat until well blended, about 2 minutes.

Pour the mixture into the par baked pastry shell and bake in the oven for about 20-25 minutes. The edges will be bubbly and wrinkly and the middle will be just set, not moving.

Take out and let cool on counter for about two hours and then refrigerate for another two hours or overnight.

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