Coconut-Lime Popsicles

http://www.lifeglutenfree.com/mama_baby_gluten_free/2012/04/coconut-lime-popsicles.html

I low-carbed the recipe by using the following ingredient (measurements stayed the same):
unsweetend coconut flakes
coconut milk
RealLemon lime juice
Splenda

These ended up being pretty high in carbs--no doubt from the lime juice and Splenda.  You could make them with water + extract for fewer carbs, but you'd need to play around with the recipe for taste.  Also, you can lower the net carbs by cutting the amount of sugar.

The nutritional value below is for the recipe from the link as made using the substituted ingredients.

	Nutrition Facts   6 Servings Amount Per Serving   Calories 86.6   Total Fat 7.4 g       Saturated Fat 5.9 g       Polyunsaturated Fat 0.1 g       Monounsaturated Fat 0.6 g   Cholesterol 0.0 mg   Sodium 8.5 mg   Potassium 162.7 mg   Total Carbohydrate 9.5 g       Dietary Fiber 1.9 g       Sugars 5.6 g   Protein 1.4 g   Vitamin A 0.2 %   Vitamin B-12 0.0 %   Vitamin B-6 1.3 %   Vitamin C 10.7 %   Vitamin D 0.0 %   Vitamin E 0.8 %   Calcium 1.1 %   Copper 8.2 %   Folate 2.9 %   Iron 8.7 %   Magnesium 5.6 %   Manganese 27.5 %   Niacin 1.7 %   Pantothenic Acid     1.3 %   Phosphorus     5.6 %   Riboflavin 0.4 %   Selenium 2.9 %   Thiamin 1.7 %   Zinc 2.8 % *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. from SparkPeople

Paula Deen's Peanut Butter Cookies

18 cookies (carb count depends on the type of PB you use, mine were 1.25 nC each)
 
Preheat oven to 350*F
Blend together:
1 cup peanut butter
1-1/3 cup Splenda
1 egg
1 tsp vanilla
Form walnut-sized balls and place on cookie sheet.
Dip the tines of a fork in Splenda and press the cookies down (gently) in a cross-hatch pattern.
Bake for 12 minutes.
 

Volley's Notes: 

• They seemed a little dry to me, so I made a batch with 4 oz softened cream cheese. 
• Bake for 15 minutes instead of 12. 
• The yield went from 18 cookies to 27, so the carb count did not change.

Roselle's Cheesecake

‎2 8 oz bars of cream cheese (softened)
2 eggs
some vanilla
zest of a lemon
1/2 c s/f raspberry flavored syrup (Torani) (or any other flavor that tickles your fancy)

Mix all until smooth, and pour into prepared pie plate. Bake at 350 until done-about 20-30 minutes.

Volley's notes: 

• It usually helps if you spray the pie plate with PAM.  Otherwise, you end up scraping the cheesecake out with a spoon and it messes up the pretty slices.  
• I like this recipe better than my usual low-carb no-bake cheesecake because it is VERY hard to find SF gelatin that is not made with pork gelatin.   
• The carb count depends on the type of cream cheese, how much zest you use, and which flavor Torani SF syrup you use.  As listed above, with 2 nC/serving of cream cheese (I always look for the 1nC/serving cream cheese, but you can't always find it), and the raspberry SF syrup, the entire recipe is about 35 nC.  If you cut the pie into 10 pieces, it's 3.5 nC per piece.  I often use a square baking dish, which cuts easily into 9 3-inch squares (3.8 nC each).