Healthy Dessert Recipes

 

Are you looking for a sweet fix that is healthy? Desserts can be associated with too much fat or sugar, but that doesn’t mean they have to! Let’s first answer the question, what exactly is “healthy?”

Your health depends on your fitness and weight goals. Are you trying to lose weight or gain muscle? You want to lose weight and gain muscle? You might be trying to gain weight AND muscle. It doesn’t make a dessert unhealthy just because it is high in fat. Keto-diets can thrive on high fat diets as long as they are the right kind of fats. Unsaturated fats and omega-3 fatty acid, for instance, are ideal.

Running and endurance athletes need to eat more carbohydrates. This means that sugar and starch are okay (in moderation) as they will burn them off during their workouts.

Carbohydrates, proteins, and fat are the three main macronutrients that you should pay attention to when balancing your diet. You’ll find below healthy dessert recipes that cater to all nutrition styles. You can also view more recipes from Corrie Cooks.

Low carbohydrate – Healthy Desserts

No-Bake peanut butter drops

Ingredients:

• Natural peanut butter, 1/2 cup
• 1/4 cup nonfat milk
• 1/4 cup unsweetened flaked Coconut
• Roll oats, 1/3 cup
• Half a teaspoon of ground cinnamon
• 1/4 cup wheat germ
• 1/4 cup apple juice concentrate without sugar

Directions:

1. Mix milk, coconut, and peanut butter in a large bowl.
2. Add the wheat germ, oats and ground cinnamon to the unsweetened apple concentrate. Stir until well combined.
3. Refrigerate for at least one hour after rolling mixture into balls of 1 inch diameter.
4. Keep any remaining drops in the fridge.

Nutrition:

• 46 calories
• 1.9g protein
• 3.8g carbohydrates
• 2.9g of fat

Keto Cheesecake

The crust and the filling are both required to make this amazing cheesecake. All the effort is worth it!

Ingredients:

Filling:

• Six packages of 8-ounce cream cheese, at room temperature
• Use Monk Fruit Powder or Serve as a sweetener.
• 5 large eggs
• 8 ounces sour cream
• 1 tablespoon vanilla extract

Crust:

• Almond flour, 1 1/2 cups
• Use Swerve or Monk Fruit Powder Sweetener as your sweetener.
• 1 teaspoon cinnamon
• Melted butter, 6 tablespoons

Directions:

1. Heat oven to 325F
2. Crust: Combine almond flour, powdered sugar, and cinnamon into a medium-sized bowl.
3. Butter in a bowl.
4. Pour the crust mixture into a pan measuring 10″ by 4′.
5. Use a flat bottomed cup to press the mixture in the bottom of the pan.
6. Refrigerate the crust for 25 minutes.
7. Filling: In a large bowl, beat cream cheese until it is fluffy with a mixer.
8. Add the sweetener slowly and mix.
9. Add the eggs one by one and mix until well combined.
10. Add the sourcream and vanilla and mix until well incorporated.
11. After the crust has been chilled, remove it and pour the filling in the crust. Even out the top.
12. Bake for 50 Minutes at 325F
    1. The top of the cake should not be shiny and the middle should still be jiggly. If not, continue baking at 3-minute intervals until the top no longer shines.
13. Close the oven door and turn it off. Let the cheesecake sit in the oven for 30 minutes.
14. Let the cheesecake rest on the counter for at least 50 minutes.
15. Cover loosely with plastic wrap and store in the fridge for 8 hours.

Nutrition:

• 600 calories
• 7g of carbohydrate
• 14g protein
• 54g of fat

Protein Packed Desserts – Healthy Dessert Recipes

Chocolate pumpkin mini muffins

Ingredients:

• Pumpkin puree: 1 cup
• 1/4 cup almond butter
• 1/4 cup cocoa powder
• Protein powder 2 scoops
• Stevia liquid, 1 serving

Directions:

1. Pre-heat the oven to 350F.
2. Line a mini-muffin tin or spray coconut oil generously on the tin.
3. Mix all ingredients together in a large bowl.
4. Pour the mixture into each muffin tin or liner.
   1. This mixture won’t rise because there is no baking powder. Fill the tins all the way to top!
5. Bake for 12-15 minutes. If you use a fork or toothpick, insert them into the middle of a muffin and if it comes clean, it’s done.
6. Keep in the refrigerator.

Nutrition:

• 95 calories
• 5g carbohydrate (2g net).
• 8g protein
• 4g of fat

If you use vegan protein powder, this recipe can be made vegan. This recipe is keto-friendly and paleo-friendly!

Cashew and chocolate protein balls

Ingredients:

• Cashews, 1/2 cup
• You can substitute Stevia for the coconut sugar.
• Dark chocolate 75% to 85%, 50g (about 5 squares).
• 1/4 cup almond milk
• Try vanilla or chocolate protein powder!

Directions:

1. Blend all ingredients in a large bowl until smooth.
2. Roll the mixture into small ball and place it on a tray or plate that can fit in your fridge.
3. Use a food processor to grate the cashews or a hand grater.
4. Fill a small pot up to 1 inch with water. Place the chocolate bars in an heat-proof dish over a pot on medium heat.
   1. Water should never touch the bowl
5. Stir the chocolate until it is completely smooth.
6. Cover the balls with melted chocolate.
   1. You can dip them in chocolate or spoon some on the top.
7. Add grated Cashews to the top.
8. Refrigerate 1 hour prior to serving.

Nutrition:

• 148 calories
• 7g protein
• 11g of carbs
• 9g of fat

Notes:

* You can substitute cashews for almonds or walnuts to get a new flavor and crunch.

Low fat – Healthy Dessert Recipes

Angel Food Cake

Ingredients:

• 1 1/4 cups cake Flour
• 1 3/4 cups sugar (white)
• 1/4 teaspoon of salt
• Egg whites: 1 1/2 cups
• Cream of Tartar, 1 teaspoon
• Half a teaspoon of almond extract
• 1/2 teaspoon vanilla extract

Directions:

1. Beat egg whites in a medium-sized bowl.
2. Add almond extract and vanilla extract into the bowl.
3. Sift the flour, salt, and sugar in a separate bowl.
4. Add the dry ingredients slowly to the egg mixture, mixing until well combined.
5. Pour the mixture into Bundt or tube pans.
6. Place the pan in the oven and turn it to 325F.
7. Check the cake after 1 hour. The cake is ready when it turns golden brown.
8. Serve with your favorite fruits!

Nutrition:

• 137 calories
• 3.5g protein
• 31g carbs
• Fat less than 1g