18 Delicious Splenda Recipes for Sweet Lovers

Calling all sweet lovers! If you’re looking to indulge your sweet tooth without the guilt, you’re in for a treat. Our roundup of 18 Delicious Splenda Recipes is packed with mouthwatering desserts and treats that prove you don’t need sugar to satisfy your cravings. From cozy comfort foods to quick and easy delights, these recipes are sure to delight. Keep reading to discover your next favorite sweet creation!

Splenda Chocolate Chip Cookies

Who says you can’t enjoy a classic chocolate chip cookie without all the sugar? These Splenda Chocolate Chip Cookies are here to prove that delicious doesn’t have to mean decadent.

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 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 3/4 cup Splenda Granulated Sweetener until light and fluffy.
4. Beat in 1 large egg and 1 tsp vanilla extract until well combined.
5. Gradually mix in the dry ingredients, then fold in 1/2 cup semi-sweet chocolate chips.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 8-10 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 2 minutes before transferring to a wire rack.

These cookies are a game-changer for anyone watching their sugar intake, offering the perfect chewy texture and rich chocolate flavor without the guilt.

Tip: For an extra chocolatey experience, try using dark chocolate chips instead of semi-sweet.

Splenda Lemon Bars

These Splenda Lemon Bars are a guilt-free twist on the classic dessert, offering a bright, tangy flavor with a fraction of the calories.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup Splenda Granulated Sweetener
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup Splenda Granulated Sweetener
• 2 tablespoons all-purpose flour
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/4 teaspoon baking powder
• 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, 1/4 cup Splenda, and butter until crumbly. Press into the bottom of the prepared pan.
3. Bake for 15 minutes until lightly golden. Let cool slightly.
4. In another bowl, whisk eggs, 1/2 cup Splenda, 2 tablespoons flour, lemon juice, lemon zest, and baking powder until smooth.
5. Pour over the baked crust and return to the oven for 20 minutes, or until the filling is set.
6. Cool completely on a wire rack, then dust with powdered sugar if desired before cutting into squares.

The magic of these bars lies in the perfect balance between the buttery crust and the zesty lemon filling, all without the sugar spike.

Tip: For an extra tangy kick, add an extra tablespoon of lemon zest to the filling.

Splenda Banana Bread

Who says you can’t enjoy a moist, flavorful banana bread while keeping it light? This Splenda Banana Bread is your guilt-free ticket to indulgence.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Splenda No Calorie Sweetener, Granulated
• 1/3 cup unsweetened applesauce
• 2 large eggs, lightly beaten
• 3 ripe bananas, mashed
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
3. In another bowl, mix 1/2 cup Splenda, 1/3 cup unsweetened applesauce, and 2 large eggs until well combined. Stir in the mashed bananas and 1 teaspoon vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Pour the batter into the prepared loaf pan.
5. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The secret to this bread’s irresistible moistness? Unsweetened applesauce steps in for oil, keeping it light without sacrificing texture.

Tip: For an extra flavor boost, sprinkle a tablespoon of Splanda and cinnamon on top before baking.

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. Perfect for those who are mindful of sugar but don’t want to skimp on taste.

Ingredients

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

Instructions

1. Preheat your oven to 425°F. Place the unbaked pie crust in a 9-inch pie plate and set aside.
2. In a large bowl, whisk together the pumpkin puree, 3/4 cup Splenda Granulated Sweetener, 1 1/2 tsp ground cinnamon, 1/2 tsp salt, 1/2 tsp ground ginger, and 1/4 tsp ground cloves until well combined.
3. Beat in the eggs, one at a time, then stir in the evaporated milk and 1 tsp vanilla extract until the mixture is smooth.
4. Pour the filling into the pie crust. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.
5. Allow the pie to cool on a wire rack for 2 hours before serving. This resting time helps the filling set perfectly for slicing.

The magic of this pie lies in its velvety texture and the warm spice blend that shines through, proving that lighter desserts can still be deeply satisfying.

Tip: For an extra smooth filling, strain the pumpkin puree through a fine mesh sieve before mixing.

Splenda Cheesecake

Indulge in a guilt-free dessert with this creamy Splenda Cheesecake, perfect for those watching their sugar intake without sacrificing flavor.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 2 tablespoons Splenda Granular
• 24 oz cream cheese, softened
• 1 cup Splenda Granular
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

Instructions

1. Preheat your oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup melted butter, and 2 tablespoons Splenda Granular in a bowl. Press firmly into the bottom of a 9-inch springform pan.
2. Beat 24 oz cream cheese and 1 cup Splenda Granular until smooth. Add 3 large eggs, one at a time, blending well after each.
3. Stir in 1 teaspoon vanilla extract and 1/2 cup sour cream until the mixture is creamy and uniform.
4. Pour the filling over the crust. Bake for 45 minutes or until the center is almost set.
5. Turn off the oven and let the cheesecake sit inside for 1 hour to cool gradually, preventing cracks.
6. Refrigerate for at least 4 hours before serving to allow the flavors to meld and the texture to firm up.

This Splenda Cheesecake stands out with its velvety texture and rich taste, proving that low-sugar desserts can be just as satisfying as their traditional counterparts.

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

Splenda Apple Crisp

This Splenda Apple Crisp is a guilt-free twist on the classic dessert, offering all the cozy flavors without the extra sugar. Perfect for those who love a sweet treat but are mindful of their intake.

Ingredients

• 4 cups thinly sliced apples (about 4 medium apples)
• 1/2 cup Splenda Granulated Sweetener
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/4 cup cold unsalted butter, cubed

Instructions

1. Preheat your oven to 375°F and lightly grease an 8-inch square baking dish.
2. In a large bowl, toss the sliced apples with 1/4 cup Splenda Granulated Sweetener, 1/2 tsp cinnamon, and 1/8 tsp nutmeg until evenly coated. Spread the mixture into the prepared baking dish.
3. In the same bowl, combine the flour, oats, remaining 1/4 cup Splenda, 1/2 tsp cinnamon, and 1/8 tsp nutmeg. Add the cubed butter and use your fingers to mix until the mixture resembles coarse crumbs. Sprinkle evenly over the apples.
4. Bake for 30-35 minutes, or until the topping is golden and the apples are tender when pierced with a fork.

The magic of this apple crisp lies in its perfectly balanced topping—crispy yet tender, with just the right amount of sweetness to complement the spiced apples.

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

Splenda Blueberry Muffins

Start your morning with a sweet, guilt-free treat with these Splenda Blueberry Muffins, perfectly moist and bursting with juicy blueberries.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup Splenda No Calorie 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 lightly.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup Splenda No Calorie 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. Gently fold in 1 1/2 cups fresh blueberries.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake at 400°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

These muffins are a delightful balance of sweetness and tartness, with the Splenda keeping them light and the blueberries adding a fresh, juicy pop in every bite.

Tip: For an extra burst of flavor, toss the blueberries in a little flour before adding them to the batter to prevent sinking.

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. Flatten each ball with a fork, creating a crisscross pattern.
4. Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

The magic of these cookies lies in their chewy texture and deep peanut butter flavor, proving that less sugar doesn’t mean less taste.

Tip: For an extra crunch, sprinkle a few chopped peanuts on top before baking.

Splenda Carrot Cake

This Splenda Carrot Cake is a delightful twist on the classic, offering a lighter option without sacrificing the moist, spiced goodness we all love.

Ingredients

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

Instructions

1. Preheat your oven to 350°F. Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/2 tsp salt.
3. In another bowl, beat 1 cup Splenda Granulated Sweetener, 3/4 cup vegetable oil, 4 large eggs, and 2 tsp vanilla extract until smooth.
4. Gradually mix the dry ingredients into the wet ingredients. Fold in 3 cups grated carrots, 1/2 cup crushed pineapple, and 1/2 cup chopped walnuts if using.
5. Pour the batter into the prepared pan. 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.

Tip: For an extra touch of sweetness, drizzle the cooled cake with a simple glaze made from Splenda and a splash of milk.

Splenda Strawberry Shortcake

Nothing says summer like a light and fluffy strawberry shortcake, and this Splenda-sweetened version lets you enjoy every bite without the guilt.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup Splenda Granulated Sweetener
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 2/3 cup milk
• 1 tsp vanilla extract
• 2 cups fresh strawberries, sliced
• 1/4 cup Splenda Granulated Sweetener (for strawberries)
• 1 cup whipped cream

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, 1/4 cup Splenda, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs, then stir in the milk and vanilla just until combined.
4. Drop the dough by 1/4 cupfuls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes or until golden.
5. While the shortcakes bake, toss the sliced strawberries with 1/4 cup Splenda and let sit to macerate.
6. Once the shortcakes are cool enough to handle, split them in half. Layer the bottom halves with whipped cream and strawberries, then replace the tops.

The magic of this recipe lies in the perfect balance between the tender shortcakes and the juicy, sweetened strawberries, creating a dessert that’s as beautiful as it is tasty.

Tip: For an extra touch of elegance, drizzle a little balsamic glaze over the strawberries before assembling.

Splenda Vanilla Cupcakes

These Splenda Vanilla Cupcakes are a delightful treat that proves you don’t need sugar to enjoy a sweet, fluffy cupcake. Perfect for those watching their sugar intake but still craving something indulgent.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup Splenda Granulated Sweetener
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole 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. Set aside.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup Splenda Granulated Sweetener until light and fluffy, about 3 minutes.
4. Add 2 large eggs one at a time, beating well after each addition. Mix in 2 tsp vanilla extract.
5. Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 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 vanilla flavor, all without the guilt. They’re so light and airy, no one will guess they’re made with Splenda!

Tip: For an extra vanilla punch, add a teaspoon of vanilla bean paste to the batter.

Splenda Chocolate Mousse

Indulge in a guilt-free dessert with this creamy Splenda Chocolate Mousse, a light and fluffy treat that satisfies your sweet tooth without the extra calories.

Ingredients

• 1 cup heavy cream
• 1/2 cup Splenda Granulated Sweetener
• 1/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup cold water
• 1 envelope unflavored gelatin

Instructions

1. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to soften.
2. Meanwhile, in a medium bowl, whisk together the Splenda Granulated Sweetener, unsweetened cocoa powder, and salt until well combined.
3. Heat the softened gelatin in the microwave for 30 seconds, or until completely dissolved. Stir in the vanilla extract.
4. In a large bowl, whip the heavy cream until stiff peaks form. Gently fold in the cocoa mixture and the dissolved gelatin until fully incorporated.
5. Divide the mousse into serving glasses and refrigerate for at least 2 hours, or until set.

This mousse stands out for its velvety texture and rich chocolate flavor, all while keeping sugar in check—perfect for those mindful of their intake but unwilling to compromise on taste.

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

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 log about 12 inches long. Place them on the prepared baking sheet, spacing them well apart.
5. Bake for 25 minutes until firm to the touch. Remove from the oven and let cool for 10 minutes.
6. Reduce the oven temperature to 325°F. Slice the logs diagonally into 1/2-inch thick slices and arrange them cut-side down on the baking sheet.
7. Bake for another 10 minutes, flip each biscotti, and bake for an additional 10 minutes until golden and crisp.

The almond extract and sliced almonds give these biscotti a rich, nutty flavor that’s irresistibly crunchy—perfect for dunking.

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

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.
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 golden brown on the edges.
6. Let the macaroons cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The secret to these macaroons’ perfect texture is the balance between the moist interior and the crispy, golden edges, achieved by the precise baking time.

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 light.

Ingredients

• 4 cups fresh raspberries
• 1 cup water
• 1/2 cup Splenda granulated sweetener
• 1 tbsp lemon juice

Instructions

1. In a medium saucepan, combine 1 cup water and 1/2 cup Splenda granulated sweetener. Heat over medium heat, stirring occasionally, until the Splenda is completely dissolved, about 3 minutes.
2. Remove the saucepan from the heat and stir in 4 cups fresh raspberries and 1 tbsp lemon juice. Let the mixture sit for 10 minutes to allow the raspberries to soften.
3. Transfer the mixture to a blender and puree until smooth. Strain through a fine-mesh sieve into a bowl to remove the seeds, pressing on the solids with a spatula 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 an airtight container and freeze for at least 2 hours before serving to firm up.

The beauty of this sorbet lies in its vibrant raspberry flavor and smooth, seed-free texture, making it a guilt-free indulgence that doesn’t skimp on taste.

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

Splenda Pecan Pie

This Splenda Pecan Pie is a delightful twist on the classic, offering all the rich, buttery flavor you love with a lighter touch. Perfect for those looking to indulge without all the sugar.

Ingredients

• 1 unbaked 9-inch pie crust
• 3 large eggs
• 1 cup Splenda Granulated Sweetener
• 1 cup light corn syrup
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups pecan halves

Instructions

1. Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie plate and set aside.
2. In a large bowl, beat the 3 large eggs lightly. Stir in 1 cup Splenda Granulated Sweetener, 1 cup light corn syrup, 2 tbsp melted butter, 1 tsp vanilla extract, and 1/4 tsp salt until well combined.
3. Arrange 1 1/2 cups pecan halves evenly over the bottom of the pie crust. Pour the egg mixture over the pecans.
4. Bake at 350°F for 45 to 50 minutes, or until the filling is set and the crust is golden brown. Let cool on a wire rack before serving.

The magic of this pie lies in its perfect balance of sweetness and crunch, with the Splenda offering a smooth, sugar-free sweetness that doesn’t compromise on taste.

Tip: For an extra layer of flavor, toast the pecans lightly before adding them to the pie crust.

Splenda Oatmeal Raisin Cookies

These Splenda Oatmeal Raisin Cookies are a delightful twist on the classic, offering a lighter sweetness that doesn’t skimp on flavor or texture.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup Splenda Granulated Sweetener
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups old-fashioned oats
• 3/4 cup raisins

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
3. In a large bowl, beat 1/2 cup unsalted butter with 3/4 cup Splenda Granulated Sweetener until light and fluffy. Add 1 large egg and 1 teaspoon vanilla extract, beating well.
4. Gradually mix in the dry ingredients, then stir in 1 1/2 cups old-fashioned oats and 3/4 cup raisins until well combined.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
7. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The magic of these cookies lies in their perfect balance—chewy oats and plump raisins with just the right amount of sweetness from Splenda, making them a guilt-free treat any time of day.

Tip: For an extra flavor boost, soak the raisins in warm water for 10 minutes before adding them to the dough. This plumps them up and makes every bite juicier.

Splenda Key Lime Pie

This Splenda Key Lime Pie is a refreshing, guilt-free dessert that brings a tropical twist to your table without the added sugar.

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 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 dish.
2. Bake the crust for 10 minutes, then let it cool on a wire rack.
3. In another bowl, whisk together 3 large egg yolks, 1 can sweetened condensed milk, 1/2 cup key lime juice, and 1 tbsp key lime zest until smooth. Pour the filling into the cooled crust.
4. Bake for 15 minutes, then cool to room temperature before chilling in the refrigerator for at least 4 hours.
5. Before serving, beat 1 cup heavy whipping cream and 2 tbsp Splenda Granulated Sweetener until stiff peaks form. Spread over the chilled pie.

The zest in the filling adds a bright, citrusy punch that perfectly balances the creamy sweetness, making every bite a little celebration.

Tip: For an extra zing, garnish with thin lime slices or a sprinkle of zest on top of the whipped cream.

Conclusion

We hope you’ve enjoyed this sweet roundup of 18 delicious Splenda recipes, perfect for satisfying your cravings without the guilt. Whether you’re a seasoned baker or just starting out, there’s something here for everyone. Don’t forget to try these treats, share your favorites in the comments, and pin this article on Pinterest to spread the sweetness. Happy cooking!