Sugar Free Dessert Recipes

Date

Whether you're looking for diabetic-friendly recipes or just looking to cut back on those refined sugars, it can be hard to find sugar-free desserts that don't taste like they're sugar-free.

But before you give up on dessert altogether (never give up on dessert!), check out these three top-rated sugar-free recipes. Enjoy your dessert without any of the guilt!

Sugar-Free Lemon Cake

What You’ll Need

  • 1 box of sugar-free yellow cake mix
  • 3/4 cup water
  • 3 large eggs 
  • 1/3 cup vegetable oil
  • 2 lemons (zested and juiced)
  • 1/4 cup sugar-free strawberry preserves
  • 2 cups fresh strawberries (sliced)

Directions

  • Preheat the oven to 350 F. Grease or lightly coat 16 mini bundt pans or muffin tins with cooking spray and set aside.
  • To a medium mixing bowl add the yellow cake mix, water, eggs, vegetable oil, lemon juice, and lemon zest. Mix in medium speed and beat for about 2 minutes or until smooth.
  • Divide the batter evenly among the greased mini bundt pans and bake for about 20to 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool for a few minutes before turning the cakes out of the pans and cooling completely.
  • Add the sugar-free strawberry preserves to a small saucepan over medium heat. Stir until the preserves turn to a liquid consistency.
  • Stir in the sliced fresh strawberries and continue to stir over medium heat for 4 to 5 minutes. Simmer the strawberries and preserves, while stirring, until they break down to form a sauce.
  • Cool the sauce for several minutes. Top each cake with a little sauce and serve.

The Best Sugar Free Chocolate Chip Cookies

What You’ll Need

  • 2 ¼ cups flour 
  • 1 tsp baking soda 
  • 17 tbsp butter 
  • 1 cup Splenda 
  • ½ cup surkin gold sweetener
  • 2 eggs 
  • 1 tsp vanilla extract 
  • 8 ounces sugar free chocolate chips

Directions

  • Start by preheating your oven to 350 and prepping a cookie sheet for nonstick.
  • In a medium sized bowl, whisk together the flour and baking soda. Set this bowl aside.
  • Next, in a mixing bowl, mix together the butter and the sugars.
  • For the next step we are going to add the dry ingredients from the first bowl to the ingredients in the second bowl. To do so, add half of the dry ingredients to the mixing bowl, stir gently and then add the remaining ingredients and stir gently again. Then add the eggs and the vanilla extract.
  • Lastly, fold in the chocolate chips. Bake your cookies for 10-12 minutes. 

Almond Chocolate Cups

What You’ll Need

  • 100g almonds, plus extra chopped almonds to serve
  • 1/4 cup almond butter
  • 1/3 cup coconut oil, melted
  • 3/4 cup shredded coconut, plus extra to serve
  • 2 tbsp rice malt syrup
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 5 cups puffed rice
  • 2/3 cup maple syrup
  • 140g coconut oil, melted, extra
  • 2/3 cup cacao powder 

Directions

  • Grease holes of a 12-hole muffin pan and line with baking paper.
  • Whiz almonds in a food processor until roughly chopped. Add nut butter, coconut oil, shredded coconut, rice malt syrup, cinnamon, vanilla and 2 tbs maple syrup, and pulse to combine.
  • Divide among holes of muffin pan, using a spoon to press down. Freeze for 10 minutes or until slightly firmed.
  • Meanwhile, to make topping, combine extra coconut oil, cacao powder and remaining 1/2 cup maple syrup in a jug.
  • Divide among muffin holes. Freeze for a further 30 minutes or until set. (Remove from the pan and keep chilled if not serving immediately.)
  • Top with extra almond and shredded coconut to serve.

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