Title: Good for low carb dieters, too
Review: I bought this book hoping that I could adjust some of the recipes to use splenda or stevia to substitute for some of the sugar in the recipes, since otherwise, the recipes usually are low enough in total carbohydrate grams to be do-able on even the more restrtictive low-carbohydrate diets. The best luck in terms of lowering the sugar content while still keeping a good flavor and texture involved switching out half the sugar for splenda, and not using stevia at all except in the darkest chocolate of the recipes, where the herbal note of stevia doesn't compete with the other flavors. The sugar is still there, but there's less, and a low-carber can feel like they're not being _completely_ bad, as well as not _completely_ deprived of desserts.Some of the recipes involve higher-carb fruits like bananas, but in general, the use of the nut flours brings most of the recipes (using your food counts book) to within the realm of possibility.
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