Desserts

Serves 6

One will do the trick, thick, rich & chocolatey!!!

Wet: 1/4 cup fat free plain Greek yogurt, I use Fage

1 large egg

¼ cup unsweetened applesauce

1 tsp of vanilla extract

¼ cup sugar free maple syrup, I use Maple Grove 

Dry: ¾ cup of old-fashioned oats

1/3 cup coconut flour 

1 tsp baking powder

¼ tsp salt

50 grams of sugar free baking chocolate, chopped into chunks I used Lily’s Semi Chocolate Bar, 55% 

Preheat oven 350°, grease 6”x2" round cake pan or comparable. Blend dry (except chocolate) ingredients in blender until flour consistency.

Whisk all wet ingredients, stir dry into wet ½ at a time. Fold in all but 2 tbsp of chocolate. Spread evenly into prepared pan. Sprinkle with remaining chocolate pieces.

Bake 18-23 minutes, don’t over bake, toothpick check at 18 minutes, a few crumbs are ok. Let cool 10 minutes in pan. Carefully remove.

Serves 9

2 ½ cups of whole oats, like Quaker

2 tsp of baking powder

3 tsp cinnamon

2 large eggs

255 grams of no sugar added apple pie filling, diced small. Usually found at Walmart 

2 tbsp of brown sugar replacement like Swerve

¼ cup of sugar free maple syrup, I use Maple Grove Farms

¾ cup of unsweetened almond milk, I use Kirkland Almond Beverage

Preheat oven 350 degrees, grease 8x8 baking dish

In a medium bowl; whisk eggs, add oats, powder, milk, 2 tsps of cinnamon & maple syrup, mix, stir in apples, spread evenly into baking dish, sprinkle with remaining cinnamon and brown sweetener.

Bake 35 minutes. 

Do not let cool too long to enjoy a warm piece!!!

Serves 9

½ cup of nonfat, plain Greek yogurt, like Fage

3/8 cup of white granulated sweetener I use Truvia

2 tbsp of brown sugar substitute, I use Lakanto Monkfruit

1 tsp vanilla extract

1 1/2 cups of all-purpose flour (180 grams)

1 1/2 tsp baking powder

1/2 tsp salt

2 tsps of pumpkin pie spice

1 cup of pumpkin puree

1.5 oz. of sugar free dark mini chocolate chips, I used Lily’s

Preheat oven to 350° grease a 9 x 5 loaf pan

Whisk pumpkin and sweeteners, add in yogurt and vanilla extract, whisk until smooth. Sprinkle flour over top then spice, salt & baking powder. Mix with large spoon until smooth, mix in 1 oz. of chips.

The batter will be thick.

Transfer to prepared loaf pan, sprinkle with remaining chips press them down so they stay on when you flip it out of the pan 🙂 and bake 35 to 40 minutes. I did 37 minutes. Let cool in pan 5-10 minutes transfer to serving plate. 

Serves 8

½ cup of flour

1 ½ tbsp of unsweetened cocoa powder

¼ tsp of baking powder

¼ tsp of salt

1 large egg

2 tbsp of sweetener, I use Monkfruit 2 tbsp of brown sugar replacement 

1 tbsp of unsweetened almond milk

1 ½ oz. of Sugar Free semi sweet chocolate chips, I love Lily’s

1 ½ tbsp of light butter spread, I use Imperial 50%

Preheat oven 325 , grease 6" round cake https://amzn.to/3Axuph8

or comparable pan, maybe a small loaf pan.

In a smallish bowl add flour, cocoa, powder and salt, whisk set aside. In a medium bowl whisk egg and sweeteners, melt 1oz of chips with butter in microwave, 10 seconds, stir, 7 seconds stir until smooth add to egg/sweetener, whisk, add vanilla and milk, whisk until combined. Stir in flour mixture, until just combined, don’t whisk or beat.

Spread into prepared dish, sprinkle with remaining chips. Bake 15-20 minutes, I did 18. Tooth pick check center at 15 minutes. Don’t overbake, better to take out earlier than later. Let cool 5 minutes, remove from pan. Slice and serve.

No flour needed. Rich, decadent chocolate

Serves 8

1 cup of unsweetened cocoa powder

1 cup of pumpkin puree’

3 tbsp of sugar replacement, like Truvia

¼ cup of sugar free maple syrup

2 eggs

2 tbsp unsweetened almond milk

1 tsp of baking soda

30 grams of sugar free dark chocolate chips, I use Lily’s

Preheat oven 350 degrees, grease 8” round cake pan

Beat eggs and pumpkin, add milk, sweetener, syrup, beat in cocoa powder. You want it the consistency of pudding. Fold in chips. Transfer to baking dish.

Bake 18-20 minutes, toothpick check, a few crumbs are what you want.

Let cool in pan completely.

Serves 9

1 cup Self Rising Flour

1 egg

1 tsp Vanilla extract

¼ tsp Rum extract

¼ cup unsweetened applesauce

¼ cup unsweetened almond milk

¼ cup white sugar replacement, I use Lakanto Monkfruit

4 whole pitted dates (65 grams)  

1/8 cup water

1 Tbsp Sugar Free Caramel Syrup, I love Smucker’s

Preheat oven 350 degrees, grease 8x4 loaf pan, I used a tin

Chop 3 dates (about the size of a chocolate chip) add to a microwave safe bowl with the water. Microwave for 1 minute, set aside

Whisk in a medium bowl: egg, sugar, applesauce, extracts, milk, stir in dates, mix in flour and stir until well combined, pour into prepared pan, chop remaining date and sprinkle over top. Bake 30-35 minutes, I did 35 minutes. Remove from oven when inserted toothpick comes out clean. Let cool 10 minutes, remove from pan and drizzle with caramel syrup

Serves 8

Mix 2 tbsp of brown sugar with 2 tsp of cinnamon set aside.

In a small bowl bowl mix:

1 cup of flour

1 tsp of baking soda

½ tsp of salt.

In a medium bowl whisk:

1 egg

¼ cup of almond milk unsweetened

¼ cup of white sugar

¼ cup of unsweetened applesauce

1 tsp of vanilla extract

Add flour mixture to egg mixture and stir.  Pour about ½ the batter into a greased 8x4 loaf pan, sprinkle most of the cinnamon mixture over top, drag a butter knife through, create swirls etc..

Add remaining batter and top with remaining cinnamon mixture.

Bake 350 for 35 minutes, toothpick check at 30 minutes.  Let cool 10 minutes, remove to finish cooling.

Yields 3

1.5 oz. of mini marshmallow (3/4 cup)

1 tsp of ground cinnamon

1 cup of whole grain cereal, Cheerios  work best, they stay crunchy over a corn flake cereal which gets soggy.

1 tbsp. of a lite butter spread, I use I Can’t Believe It’s Not Butter, 30%

In a medium microwave safe bowl, add mallows and butter. Microwave 30 seconds, then 20 seconds. Add cinnamon, stir to combine, add cereal. Keep mixing until the all the cereal is coated.

Grease 3 wells of either a muffin or brownie tin. Divide mixture equally between the 3. Coat your fingertips with cooking spray and gently press to compact.

Refrigerate until set, about an hour.

Keep refrigerated

Yields 1

21 Sugar Free Semi-Sweet Chocolate Chips, I use Lily's

1/2 tsp of Sugar Free Caramel Sauce, Smucker’s is my favorite

1 crushed peanut

Add chocolate chips to a mini paper cupcake liner, place on a microwave safe plate, microwave for 10 seconds then 20 seconds. Add crushed peanut, drizzle with sauce and place in fridge until set. About 20 minutes.

Serves 9

2/3 cup of flour whisked w/1 tsp of baking powder,1/4 tsp of salt

¾ cup of cocoa powder

2 eggs

3/8 cup of Peanut Butter, I used Skippy 1/3 less sodium 

4½ tbsp of 30% Vegetable Oil Butter Spread

½ cup of white granulated sweetener, like Lakanto Monkfruit

½ tsp of vanilla extract

1 tbsp of unsweetened almond milk

3/8 cup of water (1/4+ 2 tbsp)

Preheat oven 350, grease 8x8 baking pan.

Melt 4 tbsp of butter spread with sweetener in small sauce pan, set aside. In a medium bowl add cocoa powder, water, 1 egg, vanilla then add cooled butter/sugar. Whisk until smooth, add flour and mix.  Spread into prepared dish.

In a small bowl whisk together peanut butter, 1 egg, ½ tbsp of butter, almond milk until creamy. Drop by spoonful onto brownie batter and using a butter knife swirl.

Bake 25-30 minutes, until center is no longer jiggly. Let cool and slice into desired number of servings.

Serves 4

Whisk together in a medium bowl:

2 cups of pumpkin puree’, not pie filling

2 large eggs

1/3 cup of sugar replacement, I use Truvia

¼ cup of unsweetened almond milk

1 tsp of pumpkin pie spice

Bake 30 minutes in a greased 6”x2” round pan or comparable at 350 degrees.

While that’s baking, make your crisp:

1 packet of lower sugar cinnamon and spice instant oatmeal, I use

Quaker

1 tsp of flour

1 tsp of lite margarine spread, like Imperial 27%

1 tsp sugar free maple syrup

Combine flour and instant oats, mash in butter, add syrup, mix until all dry are moist. Set aside.

After 30 minutes, remove from oven, sprinkle with topping and bake 20 more minutes.

Let cool completely, place in fridge until cold. 

Serve with cool whip topping. 

Serves 4 – 13 grams of protein per serving

I used a 6” springform, you can use any non-stick 6” x 2” round baking dish.

4 Sheets of Graham Crackers, I used Honey Maid

2 cups Plain Fat Free Greek Yogurt, the thicker the better, I used Fage

¾ package of the 1 oz. box of Reduced Calorie Fat Free Cheesecake pudding mix

2-4 tbsp (sweeten to taste) of Powdered Sugar substitute, like Lakanto Monkfruit 

1 Tbsp of I Can’t Believe It’s Not Butter 30% spread

22 sprays of I Can’t Believe It’s Not Butter Original Spray

1 tsp of Vanilla Extract.

Grind graham crackers to fine crumbs (food processor) combine with melted tbsp of butter, press into the bottom of baking dish, then spray 22 times with ICBINB. Bake 400 degrees 6-8 minutes, set aside to cool.

Combine the remaining ingredients, hand mix until smooth, taste it, if you need more sweet add more powdered sugar, spoon over top of crust, refrigerate until set.

Top with a tablespoon of your favorite low point whipped topping!

Serves 6 – over 8 grams of protein ea.

Preheat oven 350 degrees, grease a 9x5 loaf pan

2 Medium Mashed bananas

1 cup of Pumpkin Puree

¼ cup of white sweetener

¼ tsp of nutmeg

2 tsp of cinnamon

1 ½ cups of a high protein pancake mix, I use Kodiak Buttermilk

½ tsp of baking powder.

In a medium bowl add the first 5 ingredients, whisk, whisk in flour & powder.  Transfer to a baking dish.

Bake 40 minutes.

Let cool 5 minutes, then transfer to a serving plate and refrigerate until cold. 

Slice into desired number of pieces add a dollop or 2 of cool whip and enjoy!