1 egg white
2 tablespoons granulated Splenda or equivalent liquid Splenda
1 cup heavy cream
1 tablespoon instant coffee powder
1/4 cup granulated Splenda or equivalent liquid Splenda
1 teaspoon vanilla
Few drops almond extract
1/4 cup almonds, finely chopped and toasted, 1 ounce
1/4 cup unsweetened coconut, toasted, 1/2 ounce

In a small bowl, beat the egg white until soft peaks form; gradually add the 2 tablespoons Splenda and beat until stiff. Set aside. In a large mixing bowl, dissolve the coffee powder and 1/4 cup Splenda in the cream. Whip the cream until stiff; gently mix in the extracts. Mix the nuts and coconut. Gently fold the egg whites and nut mixture into the cream until blended. Spoon into 8 paper-lined muffin cups. Freeze until firm, about 1 hour or so. Serve frozen or let stand at room temperature a few minutes for a softer consistency.

Makes 8 servings
Can be frozen

With granular Splenda:
Per Serving: 145 Calories; 14g Fat; 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

With liquid Splenda:
Per Serving: 141 Calories; 14g Fat; 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs

These look small, but would make a nice, light dessert after a big meal. I ate one straight from the freezer and it was a bit firm. I recommend letting it thaw slightly before eating. I found this in a very old cookbook and it needed very little tweaking to make it low carb. I didn't even change the number of servings. The recipe did say to reserve half of the nut/coconut mixture to sprinkle on top, but I decided it would be better with all of it mixed in.

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