Top Choice # 1: Chocolate Pudding
Total Carbs: 3g
Serving : 1 small container.

Ingredient and directions:

1 tablespoon cold water
1 strand of plain gelatin/ 1 tablespoon of powder gelatin
1 ½ cups heavy cream
1 tablespoon splenda sugar
3 ounces hershey unsweetened chocolate powder

Pour the water into a small bowl and put in the gelatin. Let stand for 3 minutes or until softened.

Stir together the cream and sugar in a small saucepan over medium-high heat. When the liquid begins to form bubbles around the edges, stir in the gelatin mixture. Reduce the heat to low and continue stirring for 30 seconds or until the gelatin is dissolved. Add the chocolate and whisk for 1 minute or until the chocolate is melted and the mixture is smooth.

Pour ½ cup of the mixture into small container and let cool for a few minutes, and then cover with plastic wrap. Refrigerate for at least 3 hours or up to 8 hours.

Top Choice # 2: Vanilla Ice Cream
Total Carbs: 3.6 net carb
Serving : 1/4 cup

Ingredient and directions:

2 large Egg Yolks
3 cups Heavy Cream
4 large Egg (Whole)
3/4 cup Cocoa Powder (Unsweetened)
3/4 cup Sucralose Based Sweetener (Sugar Substitute)
1/4 tsp Salt
2 tsps Vanilla Extract

Pour heavy cream into a heavy-bottomed 3-quart saucepan and place over medium heat.  Allow to simmer but do not boil.  Remove from heat and set aside.
In a large mixing bowl, combine the eggs, yolks, cocoa powder, sugar substitute and salt. With an electric mixer on medium, beat until thickened and smooth, 2 to 3 minutes, scraping sides of bowl with a rubber spatula. Using a ladle, remove about a cup of the hot cream from the pan, and gradually whisk into egg mixture (this tempers the eggs so they won't curdle).  While whisking, pour tempered egg mixture into remaining cream in saucepan.
Place over medium heat and whisk until slightly thickened and coats the back of a wooden spoon; temperature should not go over 170°F.
Pour into a clean bowl, whisk in extracts and let stand until custard is cooled to room temperature, about 1 1/2 hours or place in a clean bowl set in a larger bowl filled with an ice water bath to chill quickly to room temperature.  Refrigerate 2 hours, until well chilled, or cover with plastic wrap and refrigerate overnight to develop more flavor.
Freeze in ice cream maker according to manufacturers directions.  When freezing process is complete, serve immediately for soft serve ice cream, or for firm ice cream, place in an airtight container and freeze 2 to 4 hours or overnight. (Can be stored in the freezer up to 1 month.)  Makes about 1 quart; each serving = 1/2 cup.

Top Choice # 3: Mini baked cheesecake.
Total Carbs: 2.6 net carb
Serving : 12 mini's

Ingredient and directions:

2 1/2 packs of cream cheese
1/2 cup of half and half 
1/4 cup of sour cream
3 eggs
1 tsp vanilla flavoring
1 tsp lemon flavoring
12 packs of splenda (maybe less than that)

1. Make sure eggs and cream cheese are room temperature.
2. Preheat oven to 325.
3. Line muffin pans with 12 liners.
4. Cream cream cheese and eggs together.
5. Add sour cream and half and half and continue to blend well.
6. Add vanilla and lemon flavoring.
7. Add splenda.
8. Using an ice cream scoop or measuring cup pour into lined muffin pan.
9. Cook for 20-25 minutes. Test filling with toothpick by inserting into the center of cheesecake. If toothpick is clean, remove cheesecake from oven.
10. Let cheesecakes completely cool and then store in refridgerator for 1-2 hours to get the best cheesecake consistency.

Top Choice # 4: Choc Ice Cream Malaysia
Total Carbs: 3 net carb
Serving : 1 long pipe

1 cup of water
2 tbsp unsweetened choc hershey
1 tsp stevia
4 tbsp of heavy cream

Mix all together as if you prepared a coco drink. Pour in long plastic pipe as shown in picture. Then store in fridge and wait until it frozen before consume.

credit to google image.

Top Choice # 5: Steam Egg Custard
Total Carbs: 3 net carb
Serving : 4 serving

Ingredient and directions:

3 eggs
Water (same volume as eggs)
Vegetable or chicken stock (same volume as eggs)
Salt, to taste
1 teaspoon sesame oil
Chopped scallion

Crack 3 eggs in a liquid measuring cup and note the volume. Pour the eggs into a large bowl, add salt, and beat for at least 1 minute. Now measure out water at the same volume as the eggs, and add it to the bowl. Do the same with the broth. Whisk in the sesame oil, and make sure everything's well combined.
Place 4 empty ramekins in a steamer over high heat. Be sure the water will not bubble and touch the ramekins during steaming. Once the water boils, turn the heat down to a slow simmer. Then, divide the egg mixture into the ramekins, pouring it through a fine mesh strainer.
Cover the steamer, turn up the heat to high, and steam for 3 minutes. After 3 minutes have elapsed, shut off the heat but keep the steamer covered. Let stand for 14 minutes with the lid firmly covered. Remove from the steamer, sprinkle with scallions, and serve.