I've been fortunate in the "sweets department" since the beginning, thanks to my son's penchant for making cheesecake. We've had that throughout the diet as a low-carb treat. He makes a crustless version with Splenda that's about 5 carbs for one/eighth of a pie.

Times when I crave ice cream, I take a measured amount of ricotta cheese, add Splenda, *sometimes* add melted baking chocolate in small amounts. The chocolate version is almost like choc-chip ice cream; the non-choc version is good, too. Vanilla flavoring could help with the vanilla version, but I never wanted to spend the carb on it. Measure everything, but it's a really satisfying sweet. (Induction? I don't remember if ricotta was one of the no-no's.)