The Sweet Spot CKD Deserts and Snacks (PDF)

The Sweet Spot: Desserts & Snacks for Life with Kidney Disease. 85 pages, 50 recipes — 30 desserts, 20 snacks. Cherry-red cover, cream pages, chunky retro type, and a carb count in a red circle at the top of every recipe.

Carbs are handled the way you asked. Every page shows carbohydrates in the badge and again in the numbers strip beside sodium, potassium and phosphorus. Nearly every recipe carries a sugar-free line that names the exact swap and tells you honestly what changes — allulose ends up being the hero, because it's the one sweetener that browns, caramelizes and keeps frozen desserts scoopable.

What's in it. No-bake (lemon icebox cups, strawberry cheesecake jars, panna cotta, rice pudding), oven (sugar cookies, lemon bars, mini blueberry muffins, apple hand pies, pound cake, shortbread, peach cobbler, brownies), frozen (sorbet, granita, rice-milk ice cream, bark, popsicles, frozen lemonade), fruit-forward, and a small careful chocolate chapter. Then the savory half: kettle corn, baked tortilla chips, pita crisps, roasted cauliflower bites, zucchini chips, six dips including a real French onion made with actual onions, deviled eggs, pinwheels, tea sandwiches and a party mix.

Medians came out at 19 g carbs, 90 mg potassium, 47 mg phosphorus and 22 mg sodium per serving.

Three things in here I think are genuinely useful and not in other kidney books:

Marshmallow carries about 5 mg of potassium and 8 mg of phosphorus per 100 g, which means crispy treats need no adjusting at all. That's a whole nostalgic dessert you can just have.

White chocolate has no cocoa solids, so it runs roughly 40% of dark chocolate's potassium. When somebody's labs are tight, that's the chocolate to reach for.

And the baking powder page. Most baking powder is made with monocalcium phosphate — added phosphorus, absorbed almost completely. The obvious fix is the wrong one: "sodium-free" baking powder replaces the sodium with potassium. That's better for blood pressure and worse for us, and I've never seen it spelled out in a kidney cookbook.