Low Carb Desserts - Finding Alternatives For Your Favorite Foods on a Low Carb Diet, Part 2

Low carb desserts are some of the biggest guns in the arsenal of carbohydrate restrictive dieters, as we have seen in the first part of this series on acceptable substitutes for "bad" high carbohydrate favorite foods.

The key to sticking to any weight loss plan is not viewing it as a diet, but as a lifestyle change, and the Atkins, South Beach, Caveman and other carbohydrate restrictive diets can easily be transformed into a new way of eating that is satisfying and slimming. This is because carbohydrates can be added or subtracted with ease and practically without being noticed by your tummy.

Desserts Food

The closer your get to your target weight, the more healthy carbs you can add to your menu, but low carb desserts can always remain a mainstay.

Here are some more lower carb substitutions for your carbohydrate-crammed favorite foods:

BREAD: For man, bread has always been the staff of life, and wheat is the source of many staples in our diet. It provides buns for our burgers, a crust for our pizzas, the core of our cookies, cakes and breads. Unfortunately, it is crammed with carbohydrates, and we make it even worse by removing the fiber and turning into a processed food that ends up on our hips. Luckily, these days there are many acceptable low carb breads and substitutes for wheat flour. Admittedly, none of them are as satisfying as the real deal we all love, but we are getting closer and closer with bakeries that make low carb breads of many kinds and low carb tortillas. If you are ambitious, you can try making your own bread out of almond flour or other non-traditional flours.

PASTA: Like bread, pasta has become a real staple to the American diet, but just think about it: when you have a great pasta recipe, no one remembers the noodles - it's the sauce that makes the dish. Fortunately, most of the toppings are meat, cheese and veggies, all allowable foods for low carb dieters! Now there are some purists out there who love pasta with just a little butter or olive oil, but the majority of us can concentrate on putting those tasty carb-friendly toppings on alternatives - pseudo pasta, surrogate spaghetti and mock macaroni, if you will. One is even named spaghetti squash for its stringy innards. Zucchini is also good, and cut into strips makes a mean mac and cheese. Want a lasagna look-alike and taste-alike? Eggplant is your answer! Cut them into thin slices to sub for wide lasagna noodles and go to town! And now, there are soy noodles and pasta made from low-carb flours.

RICE: Another staple is rice, which like pasta is often used as the basis for a dish. To replace rice, chop cauliflower florets in a food processor into rice-sized pieces, then microwave them without adding water. They will come out light and fluffy and ready to be used in all your favorite rice recipes.

POTATOES: Once again, it's cauliflower to the rescue as a popular potato substitute for low carb dieters. Simply puree fiber-packed cauliflower until it is smooth and creamy, just like mashed potatoes, and you can even add high-quality butter and even a little heavy cream and water to give it a rich, satisfying taste. Best of all, some of your favorite potato toppings like sour cream, cheese and bacon are all part of the low carb diet!

Low Carb Desserts - Finding Alternatives For Your Favorite Foods on a Low Carb Diet, Part 2

Chocoholic and low carb desserts fanatic Kim Humphreys loves to share ideas, recipes and information at Low-Carb-Desserts.com. And the sharing goes both ways!

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