Customer Reviews

Low Carb Sweets: The Art of Self-Indulgence

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

 

 

I feel compelled to write a review for this book as it has literally changed my attitude regarding being able to stay on a low-carb and (in my case) gluten-free diet. While there are many low-carb dessert recipes out there, most of them contain vital wheat gluten, or special baking mixes containing gluten, which would not work for someone like me with celiac disease or others with gluten intolerance. The author recommends healthy, fiber-filled ingredients (flaxseed & psyllium) plus lecithin (a natural cholesterol reducer) and various protein powders that are easy to find in a health food store or online. While it is true that the textures of many of her creations differ from those that are traditionally made with wheat flour, they have their own uniquely appealing taste. By the time you make them for a second time, you can appreciate how good they really are instead of being so busy comparing them to flour or sugar-based items. The Chocolate Chip Delights are my absolute favorite and make a perfect grab-and-go breakfast treat. You can eat two or three of them and be satisfied, unlike with a flour-based cookie which makes you want to eat more and more. In my oven, I had to adjust the cooking times downward so keep this in mind while baking. Perhaps the people who wrote reviews that the recipes were terrible simply overcooked them. Also, be sure to use Splenda (r) granular - not the little packets - in these recipes. It makes for a much better taste and texture. I make these treats for my whole family and find that even my finicky children like them. You can't get a much better endorsement than that! Aside from the recipes, the author also includes a kind of self-help section ("The Art of Self-Indulgence") to help the reader explore any feelings of inadequacy that they might subconsciously possess. While some of it may be a bit corny, you can't help but feel a whole lot better, and more worthwhile, after reading her suggestions. Even if you skip these sections completely, the recipes alone are worth the price of admission.

Let's not kid ourselves here, these recipes are just horrible! I understand that low-carb desserts are not going to be any and all what sugar/flour sweets are but the recipes I've tried from this book are literally inedible. "Maple Drops" (so dry I had to scoop them off the back of my throat with my finger), "Lemon Cookies" (unappetizing, hard, rubbery, gray-colored little hockey pucks), "Very Vanilla Waffles" (again, stomach-turning purple/gray in color and so dry they coated the back of the throat) were a total waste of expensive, special-order ingredients. The "Zero-Carb Waffle" is not so; eggs do have traces of carbs, too. The author touts that many of her "creations" are "full of healthy fiber"--what do you expect with a half-cup or more of psyllium husk in the recipes, the same substance as Metamucil! Maybe there is a good recipe in this book, but with the cost of the ingredients that I've wasted so far trying her recipes, I am putting this book away for good. I do recommend instead "500 Low Carb Recipes" by Dana Carpenter. Her book has a very short section of dessert/sweet recipes but they are pretty good and well worth it; and have been obviously tested before publishing. Plus you have many other recipes for snacks and meals making it well worth my money.

Having been on low-carbs for several years, I was certain that there was no way to actually satisfy my sweet tooth, much less make some of my favorite desserts like the ones I have found in this book. Granted, the cookies aren't Milanos but the Macadamia Fudge had everyone at my party asking for the recipe. I love this book. I especially like the fact that the author tries to use healthy ingredients because that is essential in anything I give to my children. My latest family favorites are the strawberry pie and the cheesecake is soul satisfying. I keep trying new recipes and delighting my family, friends and myself. If you or your kids are raised on Twinkies, these recipes will take some getting used to.

I am so excited to have found this wonderful book! It is so original, well-written, and the recipes are just delicious. They are easy to make, and are a dream come true for someone with a sweet tooth like me. Even my husband, who is not on a low-carb diet, is a huge fan of the desserts I've made for him. In fact, he still has no idea they were low-carb! I would recommend this to anyone, whether they adhere to a low-carb diet or not. 5 STARS*****

I am so thrilled to discover this book. Being on a low carb diet for years was a nightmare because of a raging sweet tooth. This book is fabulous, the waffles are amazing and I have even indulged in low-carb macadamia fudge. The recipes are healthy, delicious and also have a lot of fiber---who could ask for anything more? There is one more thing...they are quick to make. I love this book. This writer speaks from the heart. Hooray.

I loved this book from the moment I saw its colorful, enticing cover. The recipes that I have tried (the Zero Carb Waffles are sublime) got thumbs up from the entire family (yes, that includes kids too!). On the plus side,the format of the recipes in this book are very easy to read which makes trying new recipes a joy. Several of the ingredients were new to me but were easy to purchase and tasted good. I like the fact that I can make these treats quickly (most use a food processor and clean up is very easy) and they truly satisfy my sweet tooth.
The last half of the book is dedicated to journaling and has many poignant discoveries shared by the author.
The font, format and graphics in this book really make it fun to read. I would highly recommend this book to anyone who loves to make tasty sweets regardless if they eat low carb or not.

I tried really hard to like this book, but almost everything I made turned out, well, yucky. I didn't like a single recipe that included any kind of protein powder (that includes most of the cookies, cakes, waffles and candies). The only exception was the mocha shake, although I had to omit half the gelatin to make it drinkable. I haven't tried any of the pie or psyllium-based cookie recipies, so I can't speak for those.

That said, I really enjoyed the section on the art of indulgence, which I think is worth the two stars.

I've used three recipes (waffles, poppy seed butter cookies, and chocolate cupcakes). You've gotta read the front matter - some of the ingredients vary wildly in their performance for different brands. Allbright tells you that you may need to experiment to get results you're satisfied with. If you've eaten health foods before, the difference from store-bought sweets will be familiar.
I am VERY happy. My waffles are not airy white things - they are dark and very crisp and very, very delicate, as good with whipped cream and raspberries as with bacon.
I would have liked more guidance on some things: I've decided to measure soy protein like flour - fluff it first -though it doesn't fluff well. My waffle "batter" has a decidedly yucky texture, but it cooks up just fine. I would have liked to have known that, just for reassurance. I would have awarded five stars if the book had included tips about that kind of thing.
I'm writing this because I couldn't find a way to send email directly to Ms Allbright to thank her. So, Ms. ALlbright, THANK YOU!

Low-carb diets have been effective for me, but I could never stay on them for very long because I can't stand the deprivation. By eliminating sugar and flour, I can now indulge in healthy snacks, guilt-free! I love the recipes in this book, and while a few of the ingredients are a little expensive and have a different texture from regular flour, they are definitely worth it! Trust me, I've been hunting for low-carb foods for five years, and they are very hard to find. Traditional diet (sugar free) cakes and candies are loaded with carbs, and the new commercially available low-carb sweets are made with maltitol, which functions as a laxative in many people. After five years, I am a little tired of strawberries with whipped cream. Thank you, Sharon, for putting cake back into my life! I feel relief and joy, knowing I'll be able to stick to my diet now. I would recommend this book to anyone attempting a low-carb diet.

This recipe book was a terrible disappointment. After reading a few of the positive reviews, I was excited about getting this book, so in preparation I ran out and bought the expensive and odd-sounding ingredients listed: psyllium, whey and soy protein powder, lecithin granules, flaxseed meal, etc.

I was looking forward to the good, even if not great-tasting treats. Granted, I must admit that I only sampled the Chocolate Chip Delights and Maple Pecan Drops before I couldn't stomach any more. The cookies not only looked odd, but they were horrible-tasting and difficult to swallow.

I'm afraid I will be relisting this book for sale, although I wouldn't recommend its purchase. The fact that the book uses mostly ingredients that are not available in a regular market should have tipped me off to how inedible these "creations" would be. In my opinion, you should try a low-carb cookbook that uses recognizable ingredients.