Customer Reviews

101 Low-Carb & Sugarfree Dessert Recipes

5 star:		(10)
4 star:		(2)
3 star:		(2)
2 star:		(2)
1 star:		(0)

 

 

I am guessing that this cookbook was mainly written before Splenda (Sucralose) became available in the U.S. Most of the recipes use Maltitol as the main sweetener, supplemented by a little bit of Stevia. From what I've read elsewhere, Maltitol is a type of "sugar alcohol". Sugar alcohols are safe for diabetics and those on low-carb diets, because they don't get absorbed by the body, and just pass through. Maltitol is used in Atkins chocolate candy bars, and also some brands of candy bars for diabetics. I think it tastes great, with no bitterness or aftertaste. The only apparent drawbacks to Maltitol are (1) the expense, (2) not available at SOME grocery stores, but there are some mail-order sources; and (3) as stated in small print on the labels of some products with maltitol, "excess consumption may cause a laxative effect". In other words, it can cause loose bowels when eaten "in excess". How is "in excess" defined? It depends on your digestive system. Mine is sensitive, so that half of a candy bar sweetened by Maltitol gives me loose bowels. I hear most people are more fortunate with it.
In comparison, Splenda does not have this problem, but does have a tiny bitter after-taste, in my opinion. Some people don't seem to notice the after-taste of Splenda.

I haven't actually tried any of the receipes in this book yet, so I can't comment in that regard. Before buying this book, I recommend buying some candy that contains Maltitol, and see what effect it has on you and your family. Check how many grams of maltitol (or grams of other sugar alcohols) are listed in the nutrition information label, when figuring out how many grams you can tolerate. Some sugar-free candies, such as Russell Stover, and some sugar-free ice creams are sweetened by a combination of sugar alcohols and Splenda. The ratio of sugar alcohol to Splenda varies by brand.

In reading the recipes I was excited to see so many to pick from, but finding products like Maltitol, carbolite, and almond flour was and is a challenge. I live where there are two healthfood stores and neither carry these products, so I ordered on line. The maltitol (Steel's) is $11.95 for 2 pounds, the carbolite is $9.95 for one pound and the almond flour is $4.95 a pound plus shipping. These are very expensive desserts. Aprils resource page, is not the best place to buy, I got mine at Netrition, Inc. I am dissapointed in not seeing more recipes using splenda or stevia. You can not use splenda in place of maltitol, I tried. The maltitol crystals don't disolve very well they are gritty. I am still searching for a better book.

I was very excited about this book, but I have to say I was disappionted. I bought all the expensive supplies needed to create her recipes....and got busy baking. The three recipes that I have tried were just ok... I found the sweetness of the candy to be bitter at times. I also was very unhappy to find that Steel's has uped the price of Maltitol to $17.95 for two pounds. I do realize that Low Carb is expensive, but I find that price to be beyond ridiculous! I sure hope someone comes up with a better, less expensive way to create sweets for those of us who want them from time to time.

I recently got my book and fell in love with just about every recipe. I am a new comer to the Low Carb lifestyle and was freaking out after induction for some sweets. I thought that I was going to loose my mind. So I turned to my trusty friend the Internet and stumbled across a website which recommended this book. I thought the price was reasonable, so I bought it. I got the book and quickly set out to buy the ingredients. I first made the cheesecake, which knocked my socks off. I could not find the maltitol in my health food store, but they said that they could order it for me. It is expensive, but that is not the issue here. After getting my maltitol, I made the Butter Pecan Brittle. Needless to say that I keep this stuff handy when those sweet twinges hit. It is perfect. I have tried that store bought low carb candies and they are expensive too! I like the satisfaction that I can make my own and have it in bulk for just about the same price as one $2.00 chocolate turtle thing. These store bought candies also use maltitol. This book is a great book and I would like to the author put out a regular cookbook for those dinner and lunch favorites that we cannot have, but still love to eat!

I will first have to admit that I haven't tried any of the recipes in 101 Low-Carb Desserts. The book sounded like something that would help me on my low-carb diet but when I received it I noticed that about 70% of the recipes called for Maltitol. I'm a little leery of cooking with this unfamiliar ingredient and I wished that I had been able to flip through the cookbook at a bookstore before buying it. The reviews sound great and I'll probably buy Maltitol at some point and try some but I was disappointed that other diet sugars that I trust weren't used more throughout the recipes. If I had realized that Maltitol was the sweetener of chocie, I would have passed on buying this book for now.

I have finally managed to gather together all the ingredients to start making the recipes in April's cookbook. So I started with the peanut butter cookie recipe. And I was not disappointed. No boy!! Those cookies were worth the price of the book...just to get a wonderful low-carb sugar-free cookie that actually tastes like a real cookie was awesome. I have spent more time throwing out completed recipes from other cookbooks, but no more! I can tell this one is going to get an A+ in my book. Thanks, April, for going the extra mile to get a finished product that is soooo reminiscent of the things that we can no longer eat but still crave. God is going to have an extra halo for you, girl! I am editing this review to say I just made April's Chocolate Chunkie cookies and all I can say is WOW WOW WOW. At the first taste of one warm from the oven I thought I had died and gone to Low-Carb heaven. Another fabulous product from April. You MUST get this cookbook.

This book is excellent for me being a type-1 diabetitc I can't believe how much choices and wounderful options I have for low-carb and sugarfree desserts. I made some of the receipes and they all came out great.
If you ever need a specical receipe just e-mail April and she'll get back to you with your requested recipe.
The red velvet cake is awsome.
This book is a must have.
Some of the ingredients are hard to get here in Maui but April has the resources to contact for those special ingredients.
This is the best low-carb & sugarfree dessert receipe book I've ever come across.
Aloha from Maui - Life is wounderful in Paradise.

This book was a godsend to me, as I love baking/cooking for my family who seem to gravitate towards sweets:) I have recently opened a low carb grocery store and recommend this cookbook to all my customers who bake. It can help anyone stay lowcarb without missing their favorite sweet recipes.

This book is incredible. My daughter was diagnosed with type 1 diabetes this year. We were all concerned about her inability to have the sweet things she loves. This cookbook has put the excitement back into our lives especially with the holidays coming. I recommend it to everyone.

Having spent many years baking goodies I thought my baking days were over when I went low-carb. "101 Low-Carb & Sugarfree Dessert Recipes" is on the cutting edge of offering a way to have real deserts. It is very obvious April is totally commeted to her craft, working with each recipe with the best ingredients to be found. She is dedicated to see all of us succeed. How wonderful to provide a list of where to obtain the ingredients.
Owning her book is like going to cooking school. I am just thrilled with April and her book.