These are so delicious! They are Induction friendly(if nuts are not added) and very low in carb.. Enjoy!
8 oz cream cheese (softened)
1/2 cup of unsalted butter (softened)
1/3 cups Diabetisweet
1/4 cups of unsweetened cocoa powder
1/4 cups of caramel flavored Da Vinci syrup
1 oz of peanuts (chopped)
Method:
See video above.
After mixing the batter place in the freezer for about 2 hours until frozen. Remove from the freezer and place in freezer bag or a freezer safe container. Keep in the freezer. I stored them in a zip freezer bag, see below:
Frozen Chocolate Delight
Post updated on 6/8/2014 to show net carb calculations below:
The video doesn’t play. Please write out the method.
Hi Jay , the caemel delight , nutrition chart says suger al. in this is that in the carmel syrup? because that chart says none?
Hi I can you please tell me your updated nutrition
info on the carmel delights,I see the net carbs are
2.5 if so what is the fiber content,thanks
Definitely going to try these. Wanted to point out though that nuts are not allowed during induction so these wouldn’t actually be Induction friendly but still a great recipe!
Hi Malinda, just check out all the Induction recipes on my website here http://www.lowcarb360.com/category/atkins-induction-friendly-recipes
you have great receipt’s please send me some of these I am on phase 1 day 1….I really don’t know what to do?
Hi I made these and they came out really good. My son loved them as well. When I want a real decadent treat I melt one of these cookies and pair it with a miracle brownie, which is a low carb friendly receipe I found. You might be familiar with it as well. I found it on about.com
Hi Lisa, the Chocolate Delight was made to be eaten cold like a frozen chocolate treat : )
Hi! I’m a big fan of yours. I’ve tried almost all of your dishes. I did this one last night…I wasn’t entirely sure when to eat it. I took it out of the freezer and they were very hard to chew it, my boyfriend ate it like that two of them. I waited a lit but until it was a little bit more thawed and then we left the rest out completely and went bowling to see if that way would be better…Can you share how you’re suppose to eat these?
Your welcome Gloria, stick with it because it works!
Hi Vetta, You have to keep them frozen or they will melt.
I am enjoying looking at all of your many recipes. So far I’ve only tried one but I will be making an attempt to try these cookies. A question that I have is do you allow the cookies to sit out of the freezer awhile before eating so that they can soften or do you eat them still frozen. Is the total carb count on these cookies 2.5 each. I love watching your videos, keep up the good work.
Thanks so much for commenting. I am happy to hear that you are enjoying the recipes : )
I made these and they were very good. I have tried several recipes from your site, and all were delicious. Thanks a million for sharing your recipes.
Hey Jay, I’m excited about starting the low carb lifestyle since you’ve posted such great recipes,thanks.
I made these and they were delicious!!! They were exacty what I needed to satisfy my sweet tooth craving. I used Splenda instead of Diabetisweet because that’s what I had on hand. I also had some hazelnut sugar free syrup in the pantry and used that instead of the carmel.And I left the peanuts out because this is just my second week on Atkins and I’m still in induction phase. Well all I can say is WOW!!! Thanks so much for the recipe!! I love your website!! It’s extrememly helpful and has great ideas!
You can leave it out, it just will not have the caramel flavor. You could add some Vanilla extract to it.
Hey Ericker, I just updated the post with the nutritional information.
what is the net carb for these
is there a substitute for the caramel syrup we dont carry it in st.ucia
Your Welcome Patricia: )
Thank you for your webpage, recipes and inspiration.