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If you’re like me, you love a sweet treat whenever and wherever you can get it. The only problem is that some of the best treats have a little too much sugar in them and can often leave us feeling bloated, sick, or just not great in general.
Thankfully, we have low-sugar desserts that will let you skip the after-sugar hangover without sacrificing flavor!
PrintAvocado Chocolate Mousse
Thank you PureWow for the recipe!
Ingredients
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1 + ¼ cups unsweetened almond milk
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1 lb. dark chocolate (60% cacao, coarsely chopped)
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4 small ripe avocados (pitted, peeled, and chopped)
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1.4 cup agave syrup
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1 Tbsp finely grated orange zest
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2 Tbsp puffed quinoa
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2 tsp sea salt
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2 tsp pepper flakes
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1 Tbsp extra-virgin olive oil
Instructions
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Heat the milk in a small saucepan over medium-high heat until it registers 175°F on an instant-read thermometer. Remove the pan from the heat and stir in the chopped chocolate until it’s melted and let it cool to room temperature.
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In the bowl of a blender, combine the avocados, agave, orange zest, and the cooled chocolate mixture. Blend on high speed until it’s smooth.
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Divide the mousse among four bowls and sprinkle them with puffed quinoa, sea salt, pepper, and olive oil.
Keto Blondies
Thank you Big Man’s World for the recipe!
Ingredients
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2 cups almond flour
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1 tsp baking powder
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1 cup golden monk fruit sweetener
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2 large eggs
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½ cup butter
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1 tsp vanilla extract
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½ cup keto chocolate chips
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½ cup mixed nuts
Instructions
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Preheat the oven to 350°F. Line an 8×8-inch pan with parchment paper and set it aside.
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In a large mixing bowl, combine the almond flour and baking powder and mix well. In a separate bowl, whisk the golden monk fruit sweetener, eggs, softened butter, and vanilla extract until it’s combined.
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Combine the wet and dry ingredients and mix until they’re just combined. Fold in your mixed nuts or other mix-ins as you wish.
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Transfer the blondie batter to the pan and bake for 20-25 minutes.
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Remove the brownies from the oven and let them cool completely.
Keto Cheesecake
Thank you Wholesome Yum for the recipe!
Ingredients
Crust:
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2 cups blanched almond flour
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⅓ cup unsalted butter
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2 Tbsp monk fruit sweetener
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1 tsp vanilla extract
Filling:
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32 oz. cream cheese
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1 + ¼ cups monk fruit sweetener
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3 large eggs
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1 Tbsp lemon juice
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1 tsp vanilla extract
Instructions
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Preheat the oven to 350°F and line a 9-inch springform pan with parchment paper.
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Stir the almond flour, melted butter, monk fruit, and vanilla extract in a medium bowl until it’s well combined.
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Press the dough into the bottom of a prepared pan and bake for 10-12 minutes, allowing it to cool for 10 minutes.
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Meanwhile, beat the cream cheese and sweetener together at low-medium speed until it’s fluffy. Beat the eggs in one at a time, then add the lemon juice and vanilla extract.
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Pour the filling into the pan over the crust. Smooth the top with a spatula.
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Bake for 40-55 minutes, then take the cheesecake out. Allow it to cool in the pan, then refrigerate it for at least 4 hours.
Healthy Sugar-Free Low Carb Blackberry Cobbler
Thank you Wholesome Yum for the recipe!
Ingredients
Filling:
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1 lb. blackberries
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2 Tbsp lemon juice
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⅓ cup monk fruit allulose blend
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2 Tbsp vital proteins gelatin
Cobbler Topping:
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1 cup blanched almond flour
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½ tsp baking powder
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¼ cup Besti monk fruit allulose blend
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¼ tsp sea salt
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¼ cup coconut oil
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½ tsp vanilla extract
Instructions
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Preheat the oven to 350°F.
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In a large bowl, toss the berries, lemon juice, and sweetener together. Sprinkle a tablespoon of gelatin over the mixture and mix to combine, then repeat with the other tablespoon of gelatin. Transfer the berries to the bottom of a glass or non-stick 8×8-inch baking pan.
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In another large bowl, melt the coconut oil in a microwave or over the stove.
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Stir the vanilla extract into the melted coconut oil. Stir in the almond flour, sweetener, baking powder, and sea salt. The dough should be crumbly, buttery, and a little moist.
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Crumble the dough over the top of the berries in the pan, leaving some berries shining through.
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Bake the cobbler for 25-30 minutes and allow it to cool for at least 10 minutes before serving.
Paleo Carrot Cake
Thank you Cup Cake Project for the recipe!
Ingredients
Cake:
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1 + ½ cups blanched almond flour
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1 tsp sea salt
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½ tsp baking soda
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp ground cardamom
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3 large eggs
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¼ cup maple syrup
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2 Tbsp oil
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1 + ½ cups finely chopped carrots
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½ cup pureed dates
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1 cup coarsely chopped pecans
Frosting:
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27 oz. full-fat coconut milk
Instructions
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Preheat the oven to 325°F.
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In a large bowl, combine the almond flour, salt, baking soda, cinnamon, nutmeg, and cardamom. In a separate bowl, mix the eggs, maple syrup, and oil. Mix the carrots and the pureed dates into the wet ingredients and stir both batches together. Fold the pecans in.
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Pour the batter into a greased 8-inch square baking dish and bake for 40 minutes.
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To make the frosting, open both cans of coconut milk and scrape the coconut cream into a medium-sized bowl. Use a whisk or a hand mixer to whip the coconut cream until it’s light and fluffy, then spread it on the cake.
Keto Peanut Butter Fudge
Thank you Low Carb Yum for the recipe!
Ingredients
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1 cup butter
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1 cup unsweetened peanut butter
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8 oz. cream cheese
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1 tsp vanilla extract
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1 cup sugar-free powdered sugar
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½ cup unflavored whey protein
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1 tsp stevia concentrated powder
Instructions
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Line a 9×9-inch square pan with parchment paper.
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Place a saucepan over low heat to melt the cream cheese and butter. Remove the saucepan from the heat and add the peanut butter. Stir until everything is smooth.
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Add the remaining ingredients and blend them with an electric mixer until well combined.
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Pour the fudge into the prepared pan and spread it out evenly.
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Allow it to chill in the refrigerator until it’s set.
Which low-sugar dessert is your favorite? Comment below!
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