I tried these and like them:
No sugar added Pumpkin Pie Almond Flour Cake Whole wheat cookies
Have not tried these that I found online:
Apple Tart
Prep and Cook Time: 30 minutes, chilling time: about 1 hour. Serves 8.
Ingredients:
2½ cups walnuts
1½ cups Zahidi dates
3 green apples, such as Granny Smith
juice of 1 lemon in 2 cups water
¼ tsp cinnamon
1/8 tsp allspice
1/8 tsp ground clove
2 TBS honey
½ cup apple juice
¼ cup raisins
Directions:
1. Combine walnuts and dates in food processor. Make sure you remove pits if dates have them and cut off end where stem was. Process until well mixed and ground, but not smooth. About 40 seconds. It should be a coarse texture when done. Press evenly into a 9 inch tart pan. Set in refrigerator while making the filling.
2. Slice apples by cutting into quarters. Cut out core and slice crosswise in ¼ inch thick slices. Put into lemon water while you finish cutting apples. Drain well in colander when done.
3. Place apples in a large skillet with rest of the ingredients and cook for about 10 minutes, stirring frequently on medium heat.
4. Remove apples with a slotted spoon from hot pan to a bowl and cool completely.
5. Reduce liquid to about half the volume and cool separately.
6. Spread apples evenly over crust. Brush syrup over apples. Can be served right away or will keep in refrigerator until needed. Keep tart covered in refrigerator so it doesn’t pick up moisture.
This crust is fantastic if done right. Choose dates that are firm and not too gooey. When processing your crust you may have to do it in 2 batches. Combine half the dates and half the walnuts in each batch. Process well, but not too smooth. You should not process more than 40 seconds for each batch. You want to have a coarse texture that is still ground enough to hold together when pressed. Take a pinch of crust between your fingers and press it together. If it is over processed the crust will end up pasty and will not be good. If it is not quite ground enough it won’t hold together.
http://www.whfoods.com/genpage.php?tname=recipe&dbid=67
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Diabetic Fudge (8 Servings)
1 Env gelatin 1/4 c water 1 square unsweetened chocolate 1/8 tsp cinnamon
3/4 tsp liquid food sweetener 1/4 c water 1/2 c evaporated milk 1/2 tsp vanilla
1/4 cup chopped nuts
Soften gelatin in 1/4 cup water for 5 minutes. Melt chocolate with cinnamon and sweetener; add milk and water slowly. Add gelatin and stir until dissolved. Remove from heat and add vanilla then cool. When mixture begins to thicken, add nuts. Turn into cold pan. When firm cut into pieces.
Diabetic Fudge (32 Servings)
14 1/2 oz. evaporated milk 3 tb Cocoa 1/4 cup butter 1/4 cup nuts
1/4 ts Salt 1 ts Vanilla 1/2 cup sweetener 2 1/2 c graham cracker crumbs
Combine milk and cocoa. Beat well. Add butter, sweetener & salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.
Sugar-Free Cream Cheese Frosting
1 1/2 cups cream cheese 1 1/2 tbl butter, softened 2 tsp vanilla
16 packets Splenda (each packet equaling sweetness of 2 teaspoons sugar) 2 tbl milk to thin frosting
Beat together cream cheese and margarine. Stir in Splenda and milk until powder is moistened. Beat until smooth.
SUGAR FREE FUDGE
14 1/2 oz. evaporated milk 3 tbsp cocoa 1/4 cup butter 1/2 cup Splenda 1/4 tsp. Salt
1 tsp. Vanilla 1/4 c. nuts (optional) 2 1/2 cups graham cracker crumbs
Combine milk and cocoa. Beat well. Add butter, sweetener & salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.
Low Fat/Sugar Free Chocolate Fudge Brownies (16 servings)
3/4 cup unsweetened apple butter 1 cup Splenda 1 cup almond flour
1 cup brown sugar twin 2 tsp. pure vanilla extract cooking spray
1 cup egg substitute 3/4 cup unsweetened cocoa powder 1/2 tsp. baking powder
1/4 cup unsweetened applesauce 1 small box sugar free chocolate Jell-O mix
Preheat oven to 350°F. Lightly spray a 9x13 inch baking dish with cooking spray. In a large bowl, combine apple butter, Splenda, brown sugar, vanilla and eggs and mix until well blended. Stir in cocoa, almond flour and baking powder; mix until all ingredients are blended. Add in 1 small box sugar-free chocolate Jell-O mix (follow water instructions) and add to mix. Stir in 1/4 cup unsweetened applesauce. Mix well. Spoon batter into dish and bake 30-35 minutes. Test with toothpick in center.
No Sugar Chocolate Fudge
16 oz cream cheese softened 2 squares (1 oz each) unsweetened chocolate, melted and cooled
1/2 cup Splenda 1 tsp vanilla 1/2 cup chopped pecans
Beat cream cheese, chocolate, Splenda and vanilla until smooth. Stir in pecans. Pour into an 8" square baking pan lined with foil. Cover and refrigerate overnight.
Anyone got any low carb recipes 
