Indulgence In Irresistible Sugar-Free Desserts You’ll Love, That Are Guilt-Free

We all crave a little sweetness in life, but for those who want to reduce their sugar intake, desserts often feel off-limits. Fortunately, with the rise of sugar substitutes and creative recipes, it’s now easier than ever to indulge in mouthwatering desserts that will not tamper with your blood sugar levels. Dive into some delectable, sugar free dessert recipes that are easy to make, satisfying, and perfect for guilt-free indulgence.

1. Sugar-Free Lemon Cheesecake Bites

These cheesecake bars are bite-sized like Oreo Pop Up Tarts. Unlike the Oreo pop tarts, these cheesecake bars are healthier and diabetic-friendly.

Ingredients:

• 200 gm cream cheese (softened)
• 100 ml heavy cream
• 60 gm erythritol (granulated or powdered)
• 5 gm lemon zest
• 30 ml freshly squeezed lemon juice
• 5 ml vanilla extract
• 100 gm almond flour (for the crust)
• 50 gm unsalted butter (melted)
• Pinch of salt

Procedure:

1. Mix almond flour, melted butter, and a pinch of salt in a bowl. Press this mixture into silicone molds or a muffin tin lined with paper cups. Set aside in the fridge while preparing the filling.
2. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the heavy cream, lemon juice, lemon zest, erythritol, and vanilla extract. Continue to beat until the mixture is creamy and well combined.
3. Spoon the cheesecake filling onto the prepared crusts. Smooth the tops with a spatula.
4. Refrigerate the bites for at least two hours, or until they set and firm up.
5. Carefully remove the cheesecake bites from the molds and garnish with lemon zest or sugar-free whipped cream, if desired.

2. Raspberry, Lemon and Coconut Slice

Instead of opting for a slice of Truffle Cake, why not try this tangy, sweet tropical slice that will blow your mind without affecting blood sugar levels.

Ingredients:

• 100 ml coconut oil
• 115 gm honey
• 125 gm almond meal
• 140 gm shredded coconut
• 2 egg whites, lightly beaten
• 150 gm punnets raspberries, halved

For Lemon curd:

• 3 eggs, plus 3 extra egg yolks
• 15 gm cornflour, whisked with 15 ml water
• 115 gm honey
• Finely grated zest & juice of 2 lemons
• 80 ml coconut oil

For Coconut topping:

• 30 ml honey
• 1 egg white, lightly beaten
• 140 gm shredded coconut

Procedure:

1. Preheat the oven to 180°C. Line a deep 20 cm × 30 cm baking pan with baking paper.
2. Combine coconut oil and honey in a saucepan over low heat, stirring until melted. Stir in almond meal, coconut and a pinch of salt until combined.Set it aside to cool for 10 minutes, then stir in the egg whites until combined. Pour mixture into baking pan and press down into an even layer. Bake for 17 minutes or until golden and set.
3. For the lemon curd, place eggs, egg yolks and cornflour in a heatproof bowl set over a pan of simmering water, whisking to combine.Then add honey, lemon zest and juice, while whisking constantly until thickened. Add coconut oil and keep whisking until it’s smooth. Strain curd and set aside to cool slightly.
4. Spread raspberries over the base. Spread over lemon curd and chill for an hour to set. Preheat the oven grill to medium.
5. For the topping, warm honey in a saucepan over low heat until melted, then remove from heat. Whisk in egg white until combined, then stir in coconut.
6. Spoon topping over the lemon curd to completely cover, then grill for 2-3 minutes until coconut is golden and crisp. Chill for an hour before cutting into portions to serve.

3. Coconut and Almond Flour Pancakes

When we talk about Sunday brunch with pancakes and Oreo Shake, we tend to overlook the high sugar intakes. But here is one of those easy sugar free desserts that are lower in calories and ar just as enjoyable.

Ingredients:

• 50 gm almond flour
• 30 gm coconut flour
• 2 large eggs
• 100 ml unsweetened almond milk
• 5 ml vanilla extract
• 30 gm erythritol
• 5 gm baking powder
• 25 gm cinnamon (optional)
• 15 ml coconut oil (for cooking)

Procedure:

1. In a bowl, whisk together almond flour, coconut flour, baking powder, and erythritol. In another bowl, beat the eggs and then add almond milk and vanilla extract. Slowly combine the dry ingredients with the wet ingredients, stirring until a thick batter forms. If the batter is too thick, add a little more almond milk.
2. Heat coconut oil in a non-stick pan over medium heat. Pour a small amount of batter into the pan to form pancakes. Cook each side for about two to three minutes, or until golden brown.
3. Serve warm with sugar-free syrup, fresh berries, or a dollop of whipped cream.