18 Delicious Low Sugar Dessert Recipes Healthy

Who says you can’t have your cake and eat it too? Dive into our sweet collection of 18 Delicious Low Sugar Dessert Recipes that prove healthy eating doesn’t mean sacrificing flavor. Perfect for home cooks looking to indulge without the guilt, these treats are sure to satisfy your sweet tooth. Keep reading to discover how easy and delightful low-sugar desserts can be!

Chocolate Avocado Mousse

Who knew that avocados could transform into a silky, decadent chocolate mousse? This dessert is as nutritious as it is indulgent, perfect for satisfying your sweet tooth without the guilt.

Ingredients

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp almond milk

Instructions

1. In a food processor, combine the avocados, cocoa powder, maple syrup, vanilla extract, and salt. Blend until smooth.
2. Add the almond milk and continue to blend until the mixture reaches a mousse-like consistency, about 2 minutes.
3. Divide the mousse into serving dishes and refrigerate for at least 30 minutes before serving.

The magic of this mousse lies in its velvety texture and rich chocolate flavor, all while being dairy-free and naturally sweetened. It’s a testament to how simple ingredients can create something truly special.

Tip: For an extra touch of elegance, top with fresh berries or a sprinkle of cocoa powder before serving.

Berry Chia Pudding

Start your morning with a burst of energy and flavor with this simple yet delicious Berry Chia Pudding. It’s a no-cook recipe that packs a nutritious punch and is perfect for meal prep!

Ingredients

• 1/2 cup chia seeds
• 2 cups almond milk (or any milk of choice)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1 tbsp sliced almonds for topping

Instructions

1. In a large bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until well combined.
2. Let the mixture sit for 5 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 4 hours, or overnight, until the pudding has thickened.
3. Once set, give the pudding a good stir. If it’s too thick, you can thin it with a little more almond milk.
4. Layer the chia pudding with mixed berries in serving glasses or bowls. Top with sliced almonds for a crunchy contrast.

The magic of this Berry Chia Pudding lies in its creamy texture and the vibrant mix of berries, making it a visually appealing and satisfying breakfast or snack.

Tip: For an extra flavor boost, mash some of the berries and swirl them into the pudding before layering.

Almond Flour Chocolate Chip Cookies

These Almond Flour Chocolate Chip Cookies are a delightful twist on the classic, offering a nutty flavor and tender texture that’s irresistibly good.

Ingredients

• 2 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking soda, and salt.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
4. Gradually mix the dry ingredients into the wet ingredients until a dough forms. Fold in the chocolate chips.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The almond flour gives these cookies a wonderfully chewy texture and rich flavor that pairs perfectly with the gooey chocolate chips.

Tip: For extra chewy cookies, slightly underbake them and let them cool completely on the baking sheet.

Peanut Butter Banana Ice Cream

Who knew that blending just two ingredients could result in such a creamy, dreamy treat? This Peanut Butter Banana Ice Cream is a game-changer for quick dessert fixes.

Ingredients

• 4 ripe bananas, sliced and frozen overnight
• 1/4 cup creamy peanut butter
• 1 tbsp honey (optional, for extra sweetness)
• 1/2 tsp vanilla extract

Instructions

1. Place the frozen banana slices in a food processor or high-powered blender.
2. Blend on high until the bananas break down into a creamy consistency, scraping down the sides as needed. This should take about 3-5 minutes.
3. Add 1/4 cup creamy peanut butter, 1 tbsp honey (if using), and 1/2 tsp vanilla extract to the blender.
4. Blend again until all ingredients are fully incorporated and the mixture is smooth, about 1-2 minutes more.
5. Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze for an additional 2 hours for a firmer ice cream.

The magic of this recipe lies in the bananas’ natural creaminess, which, when frozen and blended, mimics the texture of traditional ice cream without any dairy. The peanut butter adds a rich depth that makes each spoonful irresistibly decadent.

Tip: For an extra crunch, sprinkle some chopped peanuts or dark chocolate chips on top before serving.

Pumpkin Spice Energy Balls

These Pumpkin Spice Energy Balls are the perfect grab-and-go snack, packed with warm spices and wholesome ingredients to keep you energized throughout the day.

Ingredients

• 1 cup rolled oats
• 1/2 cup pumpkin puree
• 1/4 cup almond butter
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/4 cup mini chocolate chips

Instructions

1. In a large bowl, combine 1 cup rolled oats, 1/2 cup pumpkin puree, 1/4 cup almond butter, 1/4 cup maple syrup, 1 tsp vanilla extract, 1 tsp pumpkin pie spice, and 1/4 tsp salt. Mix until well combined.
2. Fold in 1/4 cup mini chocolate chips until evenly distributed throughout the mixture.
3. Using a tablespoon, scoop the mixture and roll into balls. Place them on a baking sheet lined with parchment paper.
4. Refrigerate for at least 30 minutes to firm up before serving.

The combination of pumpkin puree and almond butter gives these energy balls a moist, chewy texture that’s irresistibly satisfying.

Tip: For an extra crunch, try adding a tablespoon of chia seeds or flaxseeds to the mixture.

Coconut Flour Pancakes with Blueberries

Start your morning with these fluffy, grain-free Coconut Flour Pancakes studded with juicy blueberries—a gluten-free twist on a classic that doesn’t skimp on flavor.

Ingredients

• 1/4 cup coconut flour
• 4 large eggs
• 1/4 cup almond milk
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup fresh blueberries
• 1 tablespoon coconut oil, for cooking

Instructions

1. In a large bowl, whisk together the coconut flour, eggs, almond milk, maple syrup, vanilla extract, baking soda, and salt until smooth. Let the batter sit for 5 minutes to thicken.
2. Gently fold in the blueberries.
3. Heat a large non-stick skillet over medium heat and add 1/2 tablespoon of coconut oil.
4. Pour 1/4 cup of batter for each pancake into the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
5. Repeat with the remaining batter, adding more coconut oil to the skillet as needed.

These pancakes are uniquely light and tender, thanks to the coconut flour, with bursts of sweet blueberries in every bite. Perfect for a leisurely weekend breakfast when you want something special but still wholesome.

Tip: For extra fluffiness, let the batter rest for 10 minutes before cooking to allow the coconut flour to fully absorb the liquids.

Zucchini Brownies

These zucchini brownies are a sneaky way to enjoy a rich, fudgy dessert packed with hidden veggies—no one will guess the secret ingredient!

Ingredients

• 1/2 cup vegetable oil
• 1 1/2 cups granulated sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups shredded zucchini
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together 1/2 cup vegetable oil, 1 1/2 cups granulated sugar, and 2 teaspoons vanilla extract until smooth.
3. Sift in 2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt. Stir until just combined.
4. Fold in 2 cups shredded zucchini and 1/2 cup semi-sweet chocolate chips until evenly distributed.
5. Spread the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

The zucchini keeps these brownies incredibly moist, while the chocolate chips add little pockets of melty goodness in every bite.

Tip: For an extra chocolatey version, sprinkle additional chocolate chips on top before baking.

Apple Cinnamon Oatmeal Cookies

These Apple Cinnamon Oatmeal Cookies are the perfect blend of sweet and spicy, with chunks of fresh apple adding a delightful texture.

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups old-fashioned oats
• 1 cup finely chopped apple (about 1 medium apple)

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon.
3. In a large bowl, beat 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until creamy. Add 1 large egg and 1 tsp vanilla extract, beating until combined.
4. Gradually mix in the dry ingredients, then stir in 1 1/2 cups old-fashioned oats and 1 cup finely chopped apple until just combined.
5. Drop tablespoon-sized dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 12-14 minutes until edges are golden.
6. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

The chunks of apple stay tender inside these cookies, offering a surprise burst of freshness with every bite.

Tip: For an extra cinnamon kick, roll the dough balls in cinnamon sugar before baking.

Strawberry Yogurt Popsicles

Beat the summer heat with these creamy Strawberry Yogurt Popsicles, a refreshing treat that’s as fun to make as it is to eat!

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 1 cup plain Greek yogurt
• 1/4 cup honey
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions

1. In a blender, combine 2 cups of fresh strawberries, 1 cup of plain Greek yogurt, 1/4 cup of honey, 1 tsp of vanilla extract, and 1 tbsp of lemon juice. Blend until smooth.
2. Pour the mixture into popsicle molds, leaving a little space at the top for expansion.
3. Insert popsicle sticks and freeze for at least 4 hours, or until solid.
4. To unmold, run warm water over the outside of the molds for a few seconds, then gently pull the popsicles out.

These popsicles stand out with their perfect balance of tangy yogurt and sweet strawberries, creating a melt-in-your-mouth texture that’s irresistibly smooth.

Tip: For an extra burst of strawberry flavor, mix in small chunks of fresh strawberries before freezing.

Dark Chocolate Covered Strawberries

Indulge in the classic elegance of dark chocolate covered strawberries, a simple yet luxurious treat that’s perfect for impressing guests or treating yourself.

Ingredients

• 1 pound fresh strawberries, washed and dried thoroughly
• 8 ounces high-quality dark chocolate, chopped
• 1 tablespoon coconut oil

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
3. Holding each strawberry by the stem, dip it into the melted chocolate, swirling to coat evenly. Allow any excess chocolate to drip off.
4. Place the coated strawberries on the prepared baking sheet. Repeat with the remaining strawberries.
5. Refrigerate the strawberries for at least 30 minutes, or until the chocolate is set.

The magic of this recipe lies in the glossy sheen and snap of the dark chocolate against the juicy sweetness of the strawberries—a contrast that never fails to delight.

Tip: For an extra touch of elegance, drizzle the strawberries with white chocolate or sprinkle with crushed nuts before the chocolate sets.

Vanilla Bean Cheesecake with Almond Crust

Indulge in the creamy delight of this Vanilla Bean Cheesecake, perched on a crunchy almond crust that adds a nutty contrast to every bite.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 (8-ounce) packages cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 vanilla bean, split and seeds scraped
• 1/2 cup sour cream
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F. Mix almond flour, 1/4 cup sugar, and melted butter in a bowl until combined. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
2. Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then stir in vanilla bean seeds, sour cream, and vanilla extract.
3. Pour the filling over the crust. Bake for 35-40 minutes until the center is almost set. Turn off the oven; let the cheesecake sit inside for 1 hour with the door slightly open.
4. Chill in the refrigerator for at least 4 hours before serving.

The real magic of this cheesecake lies in the speckled vanilla bean flecks throughout the creamy filling, offering a gourmet touch to this classic dessert.

Tip: For an extra smooth texture, ensure all ingredients are at room temperature before mixing.

Carrot Cake Bites

These Carrot Cake Bites are the perfect no-fuss treat, combining the cozy flavors of carrot cake in a bite-sized form that’s ideal for snacking or dessert.

Ingredients

• 1 cup grated carrots
• 1 cup almond flour
• 1/2 cup rolled oats
• 1/4 cup maple syrup
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 cup raisins
• 1/4 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the grated carrots, almond flour, rolled oats, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, and salt until well combined.
3. Fold in the raisins and chopped walnuts until evenly distributed throughout the mixture.
4. Using your hands, form the mixture into small balls (about 1 tbsp each) and place them on the prepared baking sheet.
5. Bake for 15-18 minutes, or until the edges are just starting to turn golden.
6. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These bites are wonderfully moist and packed with texture, thanks to the crunchy walnuts and chewy raisins. They’re a healthier take on carrot cake that doesn’t skimp on flavor.

Tip: For an extra touch of sweetness, drizzle the cooled bites with a little extra maple syrup before serving.

Lemon Poppy Seed Muffins

Brighten up your morning with these zesty Lemon Poppy Seed Muffins, bursting with citrus flavor and a delightful crunch in every bite.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup poppy seeds
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup poppy seeds, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/2 cup melted unsalted butter, 2 large eggs, 2 tbsp lemon zest, and 1/4 cup fresh lemon juice until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

The secret to these muffins’ irresistible texture? The perfect balance of tangy lemon and nutty poppy seeds, creating a moist crumb with a slight crunch.

Tip: For an extra lemony kick, drizzle the cooled muffins with a simple glaze made of powdered sugar and lemon juice.

Raspberry Almond Butter Bars

These Raspberry Almond Butter Bars are a delightful mix of nutty and fruity flavors, perfect for a quick snack or a sweet treat to share with friends.

Ingredients

• 1 cup almond butter
• 1/2 cup honey
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 cups old-fashioned oats
• 1/2 cup sliced almonds
• 1 cup fresh raspberries

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, mix together 1 cup almond butter, 1/2 cup honey, 1/4 cup melted coconut oil, 1 tsp vanilla extract, and 1/2 tsp salt until smooth.
3. Stir in 2 cups old-fashioned oats and 1/2 cup sliced almonds until well combined.
4. Press half of the mixture into the prepared pan, then evenly spread 1 cup fresh raspberries over the top.
5. Crumble the remaining oat mixture over the raspberries, pressing lightly to adhere.
6. Bake for 25 minutes, or until the top is golden brown. Let cool completely before cutting into bars.

The contrast between the crunchy oat layer and the juicy raspberries makes these bars irresistibly good. They’re a fantastic make-ahead option for busy weeks.

Tip: For an extra touch, drizzle melted dark chocolate over the cooled bars before serving.

Pecan Pie Energy Balls

These Pecan Pie Energy Balls are the perfect no-bake treat to satisfy your sweet tooth with a healthy twist, combining the classic flavors of pecan pie in a bite-sized snack.

Ingredients

• 1 cup pitted dates
• 1 cup raw pecans
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp sea salt
• 1/4 cup shredded coconut (optional for rolling)

Instructions

1. In a food processor, blend 1 cup pitted dates and 1 cup raw pecans until a sticky dough forms.
2. Add 2 tbsp pure maple syrup, 1 tsp vanilla extract, 1/2 tsp cinnamon, and 1/4 tsp sea salt to the food processor. Pulse until all ingredients are well combined.
3. Roll the mixture into 1-inch balls. If desired, roll each ball in 1/4 cup shredded coconut for extra texture.
4. Place the energy balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set.

The magic of these energy balls lies in their chewy texture and the rich, buttery flavor of pecans, making them a guilt-free indulgence that tastes just like pecan pie.

Tip: For an extra flavor boost, toast the pecans in a dry skillet over medium heat for 5 minutes before processing.

Matcha Green Tea Ice Cream

Dive into the creamy, vibrant world of homemade Matcha Green Tea Ice Cream, a delightful treat that’s as fun to make as it is to eat.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 tablespoons matcha green tea powder
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a medium bowl, whisk together 2 cups heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar until the sugar is completely dissolved.
2. Sift in 2 tablespoons matcha green tea powder to avoid lumps, then add 1 teaspoon vanilla extract and a pinch of salt. Whisk until smooth and evenly green.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
4. Transfer the ice cream to a loaf pan or airtight container, cover, and freeze for at least 4 hours, or until firm.

The vibrant matcha not only gives this ice cream its stunning color but also a subtly bitter contrast to the sweet, creamy base, making each spoonful perfectly balanced.

Tip: For an extra matcha kick, sprinkle a little extra powder on top before serving.

Baked Cinnamon Apples

There’s nothing quite like the comforting aroma of baked cinnamon apples wafting through your kitchen. This simple yet delightful dish is a testament to how a few ingredients can transform into something magical.

Ingredients

• 4 large apples (such as Honeycrisp or Granny Smith), cored and thinly sliced
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a large bowl, toss the sliced apples with 1/4 cup brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 tablespoon lemon juice until evenly coated.
3. Transfer the apple mixture to the prepared baking dish and drizzle with 2 tablespoons melted unsalted butter.
4. Bake for 25-30 minutes, or until the apples are tender and the topping is bubbly.

The beauty of this recipe lies in the caramelization of the brown sugar and butter, creating a luscious syrup that clings to every slice of apple. It’s a humble dish that feels indulgent with every bite.

Tip: For an extra crunch, sprinkle a handful of chopped walnuts or pecans over the apples before baking.

Black Bean Brownies

Who knew black beans could transform into the fudgiest, most decadent brownies? These gluten-free treats are a game-changer for anyone looking to sneak in some protein without sacrificing flavor.

Ingredients

• 1 (15-ounce) can black beans, drained and rinsed
• 3 large eggs
• 3 tablespoons coconut oil, melted
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking pan.
2. In a blender or food processor, combine the black beans, eggs, melted coconut oil, granulated sugar, cocoa powder, vanilla extract, baking powder, and salt. Blend until smooth.
3. Pour the batter into the prepared pan and sprinkle the chocolate chips evenly over the top.
4. Bake for 25-30 minutes, or until the edges start to pull away from the pan and a toothpick inserted in the center comes out clean.
5. Let the brownies cool in the pan for at least 10 minutes before slicing.

The magic of these brownies lies in their irresistibly moist texture and rich chocolate flavor, with no one the wiser about the secret ingredient. Perfect for satisfying sweet cravings any day of the week.

Tip: For an extra chocolatey experience, fold in an additional 1/4 cup of chocolate chips into the batter before baking.

Conclusion

We hope you’ve enjoyed exploring these 18 delicious low-sugar dessert recipes that prove healthy eating doesn’t mean sacrificing flavor. Whether you’re catering to dietary needs or simply looking for lighter options, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the sweetness. Happy baking!