18 Delicious Splenda Dessert Recipes Healthy

Who says you can’t have your cake and eat it too? With our collection of 18 Delicious Splenda Dessert Recipes, you’re in for a treat that’s as healthy as it is heavenly. Perfect for home cooks across North America looking to satisfy their sweet tooth without the guilt, these recipes promise to delight. So, grab your apron, and let’s dive into a world where delicious meets nutritious!

Splenda Chocolate Chip Cookies

Who says you can’t enjoy a classic chocolate chip cookie with a healthier twist? These Splenda Chocolate Chip Cookies are perfectly sweet, delightfully chewy, and a breeze to whip up.

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup Splenda Granulated Sweetener
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup softened unsalted butter with 1/2 cup Splenda Granulated Sweetener until light and fluffy. Beat in 1 large egg and 1 tsp vanilla extract until well combined.
4. Gradually mix in the dry ingredients, then fold in 1/2 cup semi-sweet chocolate chips.
5. Drop tablespoon-sized dough balls onto the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 8-10 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies stand out with their perfect balance of sweetness and richness, thanks to the Splenda and chocolate chips combo, making them a guilt-free indulgence.

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

Splenda Cheesecake with Strawberry Topping

Indulge in a guilt-free dessert with this Splenda Cheesecake, topped with a luscious strawberry topping that’s sure to delight your taste buds.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup Splenda Granulated Sweetener
• 1/3 cup melted butter
• 24 oz cream cheese, softened
• 3/4 cup Splenda Granulated Sweetener
• 3 eggs
• 1 tsp vanilla extract
• 1 cup fresh strawberries, sliced
• 1/4 cup Splenda Granulated Sweetener
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup Splenda, and melted butter. Press into the bottom of a 9-inch springform pan.
2. Beat cream cheese and 3/4 cup Splenda until smooth. Add eggs one at a time, then vanilla, mixing well after each.
3. Pour over crust. Bake for 45 minutes or until center is almost set. Cool, then refrigerate for 4 hours.
4. Combine strawberries, 1/4 cup Splenda, and lemon juice in a saucepan. Cook over medium heat for 10 minutes, stirring occasionally, until strawberries soften. Cool and spread over cheesecake.

The creamy texture of the cheesecake paired with the fresh strawberry topping creates a perfect balance of sweetness and tartness, making it a standout dessert for any occasion.

Tip: For an extra smooth cheesecake, make sure all ingredients are at room temperature before mixing.

Splenda Lemon Bars

These Splenda Lemon Bars offer a guilt-free twist on the classic dessert, combining tangy lemon flavor with a buttery shortbread crust for a treat that’s both refreshing and satisfying.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup Splenda Granulated Sweetener
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 3/4 cup Splenda Granulated Sweetener
• 2 tbsp all-purpose flour
• 1/4 tsp baking powder
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• Powdered sugar for dusting (optional)

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking pan.
2. In a medium bowl, mix 1 cup flour and 1/4 cup Splenda. Cut in the butter until the mixture resembles coarse crumbs. Press into the prepared pan and bake for 15 minutes until lightly golden.
3. While the crust bakes, whisk together eggs, 3/4 cup Splenda, 2 tbsp flour, baking powder, lemon juice, and lemon zest until smooth.
4. Pour the lemon mixture over the hot crust and return to the oven. Bake for 20-25 minutes until the filling is set.
5. Cool completely on a wire rack, then dust with powdered sugar if desired before cutting into squares.

The magic of these bars lies in their perfect balance of sweet and tart, with a crust that’s irresistibly crumbly yet sturdy enough to hold the creamy lemon topping.

Tip: For an extra zesty kick, add an additional teaspoon of lemon zest to the filling.

Splenda Pumpkin Pie

This Splenda Pumpkin Pie is a delightful twist on the classic, offering all the cozy flavors you love with a lighter touch.

Ingredients

• 1 (9-inch) unbaked pie crust
• 1 (15-ounce) can pumpkin puree
• 3 large eggs
• 1 cup Splenda Granulated Sweetener
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 (12-ounce) can evaporated milk

Instructions

1. Preheat your oven to 425°F.
2. In a large bowl, whisk together the pumpkin puree, eggs, 1 cup Splenda Granulated Sweetener, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt until smooth.
3. Gradually stir in the evaporated milk until the mixture is well combined.
4. Pour the filling into the unbaked pie crust.
5. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 40 to 50 minutes, or until a knife inserted near the center comes out clean.
6. Let the pie cool on a wire rack for 2 hours before serving.

The secret to this pie’s smooth texture and rich flavor lies in the perfect blend of spices and the slow baking process, ensuring every bite is as satisfying as the last.

Tip: For an extra smooth filling, strain the pumpkin mixture through a fine mesh sieve before pouring it into the crust.

Splenda Banana Bread

Who says you can’t enjoy a sweet treat while keeping an eye on sugar intake? This Splenda Banana Bread is moist, flavorful, and perfectly sweetened without the guilt.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup Splenda Granulated Sweetener
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup Splenda Granulated Sweetener until light and fluffy. Add 2 large eggs, one at a time, then stir in 1/4 cup milk and 1 teaspoon vanilla extract.
4. Fold in the mashed bananas, then gradually mix in the dry ingredients until just combined.
5. Pour the batter into the prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The secret to this bread’s irresistible texture? The natural moisture from ripe bananas means you won’t miss the sugar one bit.

Tip: For an extra touch of sweetness, sprinkle a little Splenda on top of the batter before baking for a crispy, sugary crust.

Splenda Apple Crisp

There’s nothing quite like the comforting aroma of a warm apple crisp baking in the oven, and this Splenda Apple Crisp offers a lighter take on the classic dessert without skimping on flavor.

Ingredients

• 6 cups thinly sliced peeled apples (about 6 medium)
• 3/4 cup Splenda No Calorie Sweetener, Granulated
• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/3 cup butter, softened
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

1. Preheat your oven to 375°F and lightly grease an 8-inch square baking dish.
2. Arrange the sliced apples in the prepared baking dish and sprinkle evenly with 1/4 cup of Splenda.
3. In a medium bowl, combine the remaining 1/2 cup Splenda, flour, oats, butter, cinnamon, and nutmeg. Mix until the mixture resembles coarse crumbs.
4. Sprinkle the topping evenly over the apples.
5. Bake for 30 to 35 minutes, or until the topping is golden and the apples are tender when pierced with a fork.

The magic of this Splenda Apple Crisp lies in its perfectly balanced sweetness and the delightful contrast between the tender apples and the crispy, buttery topping.

Tip: For an extra crunch, try adding a handful of chopped walnuts to the topping mixture before baking.

Splenda Blueberry Muffins

These Splenda Blueberry Muffins are a delightful treat that perfectly balances sweetness with the tartness of fresh blueberries, making them a guilt-free pleasure for any time of the day.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup Splenda granulated sweetener
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries

Instructions

1. Preheat your oven to 400°F and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup Splenda granulated sweetener, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/4 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in 1 1/2 cups fresh blueberries into the batter.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake at 400°F for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

The magic of these muffins lies in their moist texture and the burst of blueberry in every bite, all while keeping the sugar content in check. Perfect for those mindful of their sugar intake but unwilling to compromise on taste.

Tip: For an extra touch of sweetness, sprinkle a little Splenda on top of the muffins before baking.

Splenda Peanut Butter Cookies

These Splenda Peanut Butter Cookies are a delightful twist on the classic, offering a lower-sugar option without sacrificing that rich, nutty flavor we all love.

Ingredients

• 1 cup creamy peanut butter
• 1 cup Splenda Granulated Sweetener
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together 1 cup creamy peanut butter, 1 cup Splenda Granulated Sweetener, 1 large egg, 1 tsp vanilla extract, 1/2 tsp baking soda, and 1/4 tsp salt until well combined.
3. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use a fork to press down lightly on each ball, creating a criss-cross pattern.
4. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

The magic of these cookies lies in their simplicity and the way the peanut butter’s natural oils create a perfectly tender bite. They’re a testament to how few ingredients can yield such satisfying results.

Tip: For an extra touch, sprinkle a little sea salt on top of each cookie right after baking for a sweet-salty contrast.

Splenda Vanilla Cupcakes

These Splenda Vanilla Cupcakes are a delightful treat that proves you can enjoy sweetness without all the sugar, perfect for those mindful of their intake but unwilling to compromise on flavor.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup Splenda Granulated Sweetener
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup milk

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup Splenda Granulated Sweetener until light and fluffy.
4. Add 2 large eggs one at a time, beating well after each addition, then stir in 2 tsp vanilla extract.
5. Alternately add the flour mixture and 1/2 cup milk to the butter mixture, beginning and ending with the flour mixture, mixing just until combined.
6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

The magic of these cupcakes lies in their perfect balance of sweetness and lightness, making them a hit for any gathering or a quiet afternoon treat.

Tip: For an extra vanilla kick, add a splash of vanilla extract to your favorite sugar-free frosting when decorating.

Splenda Carrot Cake

Who says you can’t have your cake and eat it too? This Splenda Carrot Cake offers all the moist, spiced goodness of the classic dessert with a lighter touch.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup Splenda Granulated Sweetener
• 3/4 cup vegetable oil
• 4 large eggs
• 2 cups grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, beat the Splenda, oil, and eggs until smooth. Stir in the carrots, pineapple, and walnuts.
4. Gradually blend the dry ingredients into the wet mixture until just combined.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The crushed pineapple in this recipe not only adds natural sweetness but ensures the cake stays incredibly moist for days. Perfect for those who love a guilt-free indulgence!

Tip: For an extra touch of decadence, top with a light cream cheese frosting sweetened with Splenda.

Splenda Chocolate Mousse

Indulge in a guilt-free dessert with this creamy Splenda Chocolate Mousse, a perfect blend of rich chocolate flavor and light sweetness that’s sure to satisfy your cravings.

Ingredients

• 1 cup heavy cream
• 1/2 cup unsweetened cocoa powder
• 1/2 cup Splenda granulated sweetener
• 1 tsp vanilla extract
• 1/4 tsp salt
• 4 large egg whites

Instructions

1. In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
2. In another bowl, sift together the cocoa powder, Splenda, and salt. Add the vanilla extract and mix until smooth.
3. Gently fold the cocoa mixture into the whipped cream until fully incorporated.
4. In a clean bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the chocolate mixture, ensuring not to deflate the mixture.
5. Divide the mousse into serving glasses and refrigerate for at least 2 hours before serving.

This mousse stands out for its airy texture and deep chocolate flavor, achieved without traditional sugar, making it a delightful option for those watching their sugar intake.

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

Splenda Coconut Macaroons

These Splenda Coconut Macaroons are a guilt-free twist on the classic, offering the same chewy texture and sweet coconut flavor without all the sugar.

Ingredients

• 3 cups unsweetened shredded coconut
• 1/2 cup Splenda Granulated Sweetener
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large egg whites
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the unsweetened shredded coconut, Splenda Granulated Sweetener, all-purpose flour, and salt until well combined.
3. Add the egg whites and vanilla extract to the bowl, stirring until the mixture is evenly moistened and sticks together when pressed.
4. Using a tablespoon or a small cookie scoop, form the mixture into mounds and place them on the prepared baking sheet, spacing about 2 inches apart.
5. Bake for 20-25 minutes, or until the macaroons are lightly golden around the edges.
6. Let the macaroons cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The magic of these macaroons lies in their perfect balance of sweetness and texture, making them a hit for anyone looking for a lower-sugar treat.

Tip: For an extra touch of indulgence, drizzle the cooled macaroons with melted dark chocolate.

Splenda Raspberry Sorbet

This Splenda Raspberry Sorbet is a refreshingly sweet treat that’s surprisingly simple to whip up, perfect for those warm summer days when you’re craving something cool and fruity.

Ingredients

• 4 cups fresh raspberries
• 1 cup water
• 1/2 cup Splenda No Calorie Sweetener
• 1 tbsp lemon juice

Instructions

1. In a medium saucepan, combine 1 cup water and 1/2 cup Splenda No Calorie Sweetener. Heat over medium heat until the Splenda is completely dissolved, about 3 minutes. Remove from heat and let cool.
2. Place 4 cups fresh raspberries and 1 tbsp lemon juice in a blender. Pour the cooled Splenda syrup over the raspberries. Blend until smooth.
3. Strain the mixture through a fine-mesh sieve into a bowl to remove the seeds. Press down with a spoon to extract as much liquid as possible.
4. Pour the strained mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a sorbet consistency.
5. Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours before serving.

The beauty of this sorbet lies in its vibrant raspberry flavor and smooth texture, all without the guilt, thanks to Splenda. It’s a testament to how simple ingredients can create something truly special.

Tip: For an extra touch of elegance, serve the sorbet in chilled glasses garnished with a few fresh raspberries on top.

Splenda Almond Biscotti

These Splenda Almond Biscotti are a delightful twist on the classic Italian cookie, offering a lighter sweetness that pairs perfectly with your afternoon coffee or tea.

Ingredients

• 2 cups all-purpose flour
• 1 cup Splenda Granulated Sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1 tsp almond extract
• 1/2 cup sliced almonds

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup Splenda Granulated Sweetener, 1 tsp baking powder, and 1/4 tsp salt.
3. Beat in 2 large eggs and 1 tsp almond extract until the dough comes together, then fold in 1/2 cup sliced almonds.
4. Divide the dough in half and shape each portion into a 12-inch log on the prepared baking sheet, spacing them well apart.
5. Bake for 25 minutes until the logs are firm to the touch, then remove from the oven and let cool for 10 minutes.
6. Reduce the oven temperature to 325°F. Cut the logs diagonally into 1/2-inch slices and arrange them cut-side down on the baking sheet.
7. Bake for an additional 10 minutes on each side until the biscotti are golden and crisp.

The almond extract and sliced almonds give these biscotti a rich, nutty flavor that’s perfectly balanced with the subtle sweetness of Splenda.

Tip: For an extra crunch, toast the sliced almonds before adding them to the dough.

Splenda Cinnamon Rolls

Who says you can’t enjoy sweet, gooey cinnamon rolls without all the sugar? These Splenda Cinnamon Rolls are a game-changer for anyone looking to indulge a little lighter.

Ingredients

• 2 cups all-purpose flour
• 1 packet (1/4 oz) active dry yeast
• 1/4 cup Splenda granulated sweetener
• 1/2 tsp salt
• 3/4 cup warm milk (110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/4 cup Splenda brown sugar blend
• 1 tbsp ground cinnamon
• 2 tbsp unsalted butter, softened

Instructions

1. In a large bowl, mix 2 cups all-purpose flour, 1 packet active dry yeast, 1/4 cup Splenda granulated sweetener, and 1/2 tsp salt.
2. Add 3/4 cup warm milk, 1/4 cup melted unsalted butter, and 1 large egg to the dry ingredients. Stir until a soft dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour.
4. Punch down the dough and roll into a 12×9 inch rectangle. Spread 2 tbsp softened unsalted butter over the dough.
5. Mix 1/4 cup Splenda brown sugar blend and 1 tbsp ground cinnamon in a small bowl. Sprinkle evenly over the buttered dough.
6. Roll up the dough tightly from the long side and cut into 12 slices. Place in a greased 9×13 inch baking pan. Cover and let rise for 30 minutes.
7. Preheat oven to 375°F. Bake the rolls for 20 minutes until golden brown.

These rolls are surprisingly soft and fluffy, with a perfectly balanced cinnamon sweetness that doesn’t weigh you down. The Splenda blends seamlessly into the dough and filling, making it hard to believe they’re lighter.

Tip: For extra gooey rolls, drizzle with a simple glaze made from Splenda powdered sugar and a splash of milk after baking.

Splenda Peach Cobbler

There’s nothing quite like the comforting embrace of a warm peach cobbler, especially when it’s sweetened with Splenda for a lighter touch. This version keeps all the homestyle charm with half the guilt.

Ingredients

• 4 cups fresh peaches, peeled and sliced
• 1 cup Splenda Granulated Sweetener
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Spread the peaches evenly in the bottom of the prepared baking dish and sprinkle with 1/2 cup of Splenda.
3. In a medium bowl, whisk together the flour, remaining 1/2 cup Splenda, baking powder, and salt. Stir in the milk, melted butter, and vanilla extract until just combined.
4. Pour the batter over the peaches in the baking dish, spreading it evenly. Sprinkle the top with ground cinnamon.
5. Bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the batter comes out clean.

The magic of this cobbler lies in the way the peaches bubble up through the batter, creating pockets of juicy fruit amidst the tender, cake-like topping.

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

Splenda Red Velvet Cake

Indulge in the classic charm of red velvet cake with a guilt-free twist, thanks to Splenda’s sweet magic. This version keeps all the velvety texture and rich color you love, but with fewer calories.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup Splenda Granulated Sweetener
• 1 tsp baking soda
• 1 tsp salt
• 2 tbsp unsweetened cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 cup Splenda Granulated Sweetener, 1 tsp baking soda, 1 tsp salt, and 2 tbsp unsweetened cocoa powder.
3. In a large bowl, beat together vegetable oil, buttermilk, eggs, 2 tbsp red food coloring, 1 tsp vanilla extract, and 1 tsp white vinegar until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

What sets this cake apart is its perfect balance of sweetness and tang, achieved without traditional sugar, making every slice as light as it is luxurious.

Tip: For an extra moist cake, wrap the cooled layers in plastic wrap and refrigerate overnight before frosting.

Splenda Key Lime Pie

This Splenda Key Lime Pie is a guilt-free twist on the classic dessert, offering the same tangy sweetness without all the sugar. Perfect for those who love a refreshing treat that’s light on calories but big on flavor.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup Splenda Granulated Sweetener
• 6 tbsp unsalted butter, melted
• 3 large egg yolks
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup key lime juice
• 1 tbsp grated key lime zest
• 1 cup heavy whipping cream
• 2 tbsp Splenda Granulated Sweetener

Instructions

1. Preheat your oven to 350°F. In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 1/3 cup Splenda Granulated Sweetener, and 6 tbsp melted butter until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
2. Bake the crust for 10 minutes, then let it cool on a wire rack.
3. In a large bowl, whisk together 3 large egg yolks and 1 can of sweetened condensed milk until smooth. Stir in 1/2 cup key lime juice and 1 tbsp grated key lime zest until well combined.
4. Pour the filling into the cooled crust and bake for 15 minutes, or until the filling is set but still slightly wobbly in the center. Cool to room temperature, then refrigerate for at least 4 hours.
5. Before serving, whip 1 cup heavy whipping cream with 2 tbsp Splenda Granulated Sweetener until stiff peaks form. Spread over the pie or serve on the side.

The magic of this pie lies in the balance between the creamy, tangy filling and the crisp, buttery crust—no one will guess it’s made with Splenda!

Tip: For an extra zesty kick, add a little more lime zest to the whipped cream topping.

Conclusion

We hope you’ve enjoyed exploring these 18 delicious Splenda dessert recipes that prove healthy eating doesn’t mean sacrificing sweetness. Whether you’re a seasoned baker or just starting out, 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 joy of guilt-free desserts. Happy baking!