18 Delicious Low Calorie Dessert Recipes Healthy

Unleash your sweet tooth without the guilt with our collection of 18 Delicious Low Calorie Dessert Recipes! Perfect for home cooks across North America, these treats are as healthy as they are heavenly. Whether you’re craving something chocolatey, fruity, or creamy, we’ve got you covered. Dive in and discover how easy it is to enjoy dessert every day—without compromising your health goals. Let’s get baking!

Pumpkin Spice Protein Balls

Busy mornings call for quick, nutritious snacks. These Pumpkin Spice Protein Balls pack flavor and energy into bite-sized treats.

Ingredients

• 1 cup creamy almond butter
• 1/2 cup pure maple syrup
• 1/2 cup pumpkin puree
• 1 tsp vanilla extract
• 1 1/2 cups old-fashioned oats
• 1/2 cup vanilla protein powder
• 1 tbsp pumpkin pie spice
• 1/4 tsp sea salt

Instructions

1. In a large bowl, mix almond butter, maple syrup, pumpkin puree, and vanilla extract until smooth.
2. Add oats, protein powder, pumpkin pie spice, and sea salt to the wet ingredients. Stir until fully combined.
3. Chill the mixture in the refrigerator for 30 minutes to make it easier to handle.
4. Roll the mixture into 1-inch balls, placing them on a parchment-lined tray. Tip: Wet your hands slightly to prevent sticking.
5. Refrigerate the balls for at least 1 hour to set. Tip: For a firmer texture, leave them overnight.
6. Store in an airtight container in the fridge for up to 1 week. Tip: Freeze for longer storage and enjoy chilled.

Velvety and spiced, these protein balls offer a soft chew with a hint of autumn. Serve them alongside a hot coffee or as a post-workout boost.

Blueberry Almond Flour Muffins

Whip up these Blueberry Almond Flour Muffins for a gluten-free treat that doesn’t skimp on flavor or texture. Perfect for breakfast or a snack, they’re packed with juicy blueberries and nutty almond flour.

Ingredients

• 2 cups finely ground almond flour
• 1/2 cup pure maple syrup
• 3 large farm-fresh eggs
• 1/4 cup melted coconut oil
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 cup fresh, plump blueberries

Instructions

1. Preheat oven to 350°F. Line a muffin tin with parchment liners.
2. In a large bowl, whisk almond flour, baking soda, and sea salt.
3. In another bowl, beat eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Fold wet ingredients into dry ingredients until just combined. Tip: Overmixing can lead to dense muffins.
5. Gently fold in blueberries. Tip: Toss blueberries in a bit of almond flour to prevent sinking.
6. Divide batter evenly among muffin cups, filling each 3/4 full.
7. Bake for 22-25 minutes, until tops are golden and a toothpick comes out clean. Tip: Rotate pan halfway for even baking.
8. Cool in pan for 5 minutes, then transfer to a wire rack.

Velvety and moist, these muffins boast a tender crumb with bursts of blueberry. Serve warm with a dollop of almond butter for extra richness.

Raspberry Chia Pudding

Just when you thought breakfast couldn’t get any easier, this Raspberry Chia Pudding proves you wrong. Jam-packed with flavor and nutrients, it’s a no-cook, make-ahead dream.

Ingredients

• 1 cup creamy almond milk
• 3 tbsp organic chia seeds
• 1 cup fresh, juicy raspberries
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract

Instructions

1. In a medium bowl, combine 1 cup creamy almond milk and 3 tbsp organic chia seeds. Whisk thoroughly to prevent clumping.
2. Add 1 tbsp pure maple syrup and 1/2 tsp vanilla extract to the mixture. Stir until fully incorporated.
3. Gently fold in 1 cup fresh, juicy raspberries, being careful not to crush them too much for a vibrant texture.
4. Cover the bowl with plastic wrap, ensuring it touches the surface of the pudding to prevent a skin from forming.
5. Refrigerate for at least 4 hours, or overnight, until the mixture thickens to a pudding-like consistency.
6. Before serving, give the pudding a good stir to redistribute any settled chia seeds.

Fluffy and slightly tart, this pudding is a delight on its own or layered with granola for crunch. Try topping with extra raspberries and a drizzle of maple syrup for a breakfast that feels indulgent yet wholesome.

Lemon Yogurt Cake

Outstandingly simple yet irresistibly moist, this lemon yogurt cake is a weekday warrior. Perfect for breakfast or dessert, it’s a no-fuss recipe that delivers big on flavor.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 2 tsp baking powder, aluminum-free
• 1/2 tsp sea salt, finely ground
• 1 cup granulated sugar, organic
• 3 farm-fresh eggs, room temperature
• 1 cup plain Greek yogurt, full-fat
• 1/2 cup rich extra virgin olive oil
• 2 tbsp lemon zest, freshly grated
• 1/4 cup lemon juice, freshly squeezed
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 350°F. Grease a 9-inch loaf pan and line with parchment paper.
2. In a medium bowl, whisk together sifted flour, baking powder, and sea salt.
3. In a large bowl, beat sugar and eggs until pale and fluffy, about 3 minutes.
4. Fold in Greek yogurt, olive oil, lemon zest, lemon juice, and vanilla extract until just combined.
5. Gently mix dry ingredients into wet ingredients until no flour pockets remain.
6. Pour batter into prepared loaf pan. Smooth top with a spatula.
7. Bake for 50-55 minutes, or until a toothpick inserted comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Wonderfully tender with a bright lemon tang, this cake pairs beautifully with fresh berries or a dollop of whipped cream. For an extra zing, drizzle with a simple lemon glaze before serving.

Peanut Butter Protein Bars

Bite into these Peanut Butter Protein Bars for a quick, energizing snack. They’re packed with protein and perfect for on-the-go moments.

Ingredients

– 1 cup creamy natural peanut butter, smooth and rich
– 1/2 cup honey, golden and sticky
– 1 1/2 cups rolled oats, hearty and whole
– 1/2 cup vanilla protein powder, sweet and fragrant
– 1/4 cup mini chocolate chips, dark and melty
– 1 tsp vanilla extract, pure and aromatic
– 1/4 tsp sea salt, fine and crunchy

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a medium saucepan over low heat, warm the peanut butter and honey until smooth, stirring constantly to prevent burning. Tip: Keep the heat low to avoid separating the peanut butter.
3. Remove from heat and stir in vanilla extract and sea salt.
4. Add rolled oats and protein powder to the saucepan, mixing until fully combined. Tip: For extra texture, toast the oats beforehand.
5. Fold in mini chocolate chips until evenly distributed.
6. Press the mixture firmly into the prepared pan, using the back of a spoon to smooth the top. Tip: Wet your hands slightly to prevent sticking while pressing.
7. Chill in the refrigerator for at least 2 hours, or until set.
8. Lift out of the pan using the parchment overhang and cut into 12 bars.
Oatmeal-like texture meets the creamy richness of peanut butter in every bite. Serve chilled for a firm bar or at room temperature for a softer chew.

Vanilla Bean Greek Yogurt Popsicles

Just when you thought Greek yogurt couldn’t get any better, these Vanilla Bean Greek Yogurt Popsicles prove otherwise. Perfect for a hot summer day, they’re creamy, tangy, and subtly sweet.

Ingredients

• 2 cups thick, creamy Greek yogurt
• 1/2 cup pure honey
• 1 vanilla bean, split and seeds scraped
• 1/4 cup cold whole milk
• 1 tsp pure vanilla extract

Instructions

1. In a medium bowl, whisk together 2 cups thick, creamy Greek yogurt and 1/2 cup pure honey until smooth.
2. Add the seeds from 1 split vanilla bean, 1/4 cup cold whole milk, and 1 tsp pure vanilla extract to the bowl. Whisk until fully incorporated.
3. Pour the mixture into popsicle molds, leaving a small space at the top for expansion.
4. Insert popsicle sticks and freeze for at least 6 hours, or until solid.
5. To unmold, run warm water over the outside of the molds for a few seconds before gently pulling the popsicles out.

Silky smooth with a hint of vanilla, these popsicles are a refreshing treat. Try drizzling them with melted dark chocolate for an extra indulgent twist.

Dark Chocolate Covered Strawberries

Easy to make yet impressively elegant, dark chocolate covered strawberries are a timeless treat. Perfect for any occasion, they combine the natural sweetness of strawberries with the deep richness of dark chocolate.

Ingredients

• 1 lb fresh, ripe strawberries
• 8 oz high-quality dark chocolate, finely chopped
• 1 tbsp coconut oil, unrefined

Instructions

1. Wash the strawberries gently under cold water and pat them completely dry with paper towels. Any moisture can cause the chocolate to seize.
2. Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier.
3. Combine the dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. The coconut oil adds a subtle sheen and helps the chocolate set perfectly.
4. Hold each strawberry by the stem and dip it into the melted chocolate, swirling to coat evenly. Allow excess chocolate to drip off.
5. Place the dipped strawberries on the prepared baking sheet. For a decorative touch, drizzle any remaining chocolate over the strawberries using a fork.
6. Refrigerate the strawberries for at least 30 minutes, or until the chocolate is firm to the touch. This ensures a crisp shell.

Decadently rich with a juicy burst of freshness, these strawberries are a crowd-pleaser. Serve them on a platter for a stunning dessert or package individually as sweet gifts.

Coconut Flour Pancakes with Maple Syrup

Simple yet satisfying, these coconut flour pancakes offer a gluten-free twist on a breakfast classic. Serve them warm with a drizzle of maple syrup for a cozy morning treat.

Ingredients

• 1/2 cup coconut flour, finely sifted
• 4 large farm-fresh eggs, lightly beaten
• 1/2 cup unsweetened almond milk, creamy
• 2 tbsp pure maple syrup, plus extra for serving
• 1 tsp vanilla extract, aromatic
• 1/4 tsp sea salt, finely ground
• 1/2 tsp baking powder, aluminum-free
• 2 tbsp coconut oil, unrefined for cooking

Instructions

1. In a large mixing bowl, whisk together the sifted coconut flour, baking powder, and sea salt.
2. Add the beaten eggs, almond milk, 2 tbsp maple syrup, and vanilla extract to the dry ingredients. Whisk until smooth. Let the batter sit for 5 minutes to thicken.
3. Heat a large non-stick skillet over medium-low heat. Add 1 tbsp coconut oil, swirling to coat the pan.
4. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until edges are set and bubbles form on the surface.
5. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown. Tip: Keep the heat medium-low to prevent burning.
6. Repeat with the remaining batter, adding more coconut oil as needed. Tip: Stir the batter occasionally to maintain consistency.
7. Serve the pancakes warm with extra maple syrup. Tip: For extra flavor, top with fresh berries or toasted coconut flakes.

Light and fluffy, these pancakes have a subtle coconut flavor that pairs perfectly with the sweetness of maple syrup. Try stacking them high with layers of banana slices for a decadent breakfast tower.

Mango Sorbet

Mango sorbet is the ultimate summer refresher, blending sweet, ripe mangoes into a smooth, icy treat. Perfect for beating the heat, it’s simple, vegan, and bursting with natural flavors.

Ingredients

• 3 cups ripe mango chunks, sweet and fragrant
• 1/2 cup granulated sugar, fine and evenly dissolving
• 1 cup cold water, crisp and clear
• 1 tbsp fresh lime juice, bright and tangy
• Pinch of salt, to enhance flavors

Instructions

1. Combine sugar and water in a small saucepan over medium heat. Stir until sugar completely dissolves, about 3 minutes. Cool to room temperature.
2. Puree mango chunks in a blender until perfectly smooth, scraping down sides as needed.
3. Mix cooled sugar syrup, mango puree, lime juice, and salt in a large bowl. Taste and adjust lime if desired.
4. Pour mixture into an ice cream maker. Churn according to manufacturer’s instructions until thick and creamy, about 20 minutes.
5. Transfer sorbet to a freezer-safe container. Freeze until firm, at least 4 hours.

Velvety and vibrant, this mango sorbet melts luxuriously on the tongue. Serve in chilled glasses garnished with thin mango slices for an elegant touch.

Almond Joy Energy Bites

Busy days call for quick, nutritious snacks. These Almond Joy Energy Bites pack flavor and energy into every bite.

Ingredients

• 1 cup creamy almond butter, smooth and unsweetened
• 1/3 cup honey, raw and unfiltered
• 1 tsp pure vanilla extract, aromatic and rich
• 1 cup old-fashioned rolled oats, hearty and whole
• 1/2 cup unsweetened shredded coconut, finely textured
• 1/4 cup mini dark chocolate chips, bittersweet and melty
• 1/4 cup sliced almonds, crunchy and toasted

Instructions

1. Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, mix almond butter, honey, and vanilla extract until smooth.
3. Add oats, shredded coconut, chocolate chips, and sliced almonds. Stir until fully combined.
4. Chill the mixture in the refrigerator for 30 minutes to firm up, making it easier to handle.
5. Using a tablespoon, scoop the mixture and roll into 1-inch balls. Place on the prepared baking sheet.
6. Refrigerate the energy bites for at least 1 hour to set completely before serving.

Keep these bites stored in the fridge for a quick grab-and-go snack. Their chewy texture and rich, nutty flavor make them irresistible. Try rolling them in extra coconut or drizzling with melted chocolate for an extra treat.

Zucchini Brownies

Rich in flavor yet surprisingly healthy, these zucchini brownies are a must-try for any chocolate lover. Ready in under an hour, they’re perfect for a quick dessert fix.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, rich and dark
• 1/2 teaspoon baking soda, fresh
• 1/4 teaspoon salt, fine
• 1/2 cup granulated sugar, fine
• 1/2 cup brown sugar, packed
• 1/3 cup vegetable oil, light
• 2 large eggs, farm-fresh
• 1 teaspoon vanilla extract, pure
• 1 1/2 cups zucchini, grated and moisture squeezed out
• 1/2 cup semi-sweet chocolate chips, high quality

Instructions

1. Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper.
2. In a medium bowl, whisk together sifted flour, cocoa powder, baking soda, and salt.
3. In a large bowl, mix granulated sugar, brown sugar, and vegetable oil until combined.
4. Add eggs and vanilla extract to the sugar mixture. Beat until smooth.
5. Fold in the grated zucchini until evenly distributed.
6. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
7. Gently fold in chocolate chips.
8. Pour batter into the prepared pan, spreading evenly.
9. Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
10. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Dense and fudgy, these brownies boast a deep chocolate flavor with a hint of freshness from the zucchini. Serve slightly warm with a scoop of vanilla ice cream for an indulgent treat.

Cherry Almond Smoothie Bowl

Yearning for a quick, nutritious breakfast? This Cherry Almond Smoothie Bowl packs a punch of flavor and energy to start your day right.

Ingredients

• 1 cup frozen sweet cherries
• 1 ripe banana, sliced
• 1/2 cup creamy almond butter
• 1 cup unsweetened almond milk, chilled
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 1/4 cup crunchy granola
• 1 tbsp sliced almonds, toasted
• A pinch of sea salt

Instructions

1. In a high-speed blender, combine the frozen sweet cherries, sliced banana, creamy almond butter, chilled almond milk, pure maple syrup, and vanilla extract.
2. Blend on high for 45 seconds until smooth and creamy. Tip: For a thicker consistency, add more frozen cherries.
3. Pour the smoothie into a bowl.
4. Sprinkle the crunchy granola and toasted sliced almonds on top. Tip: Toast the almonds in a dry pan over medium heat for 2 minutes for extra crunch.
5. Add a pinch of sea salt to enhance the flavors. Tip: A little salt balances the sweetness perfectly.

Bright and velvety, this bowl offers a delightful contrast between the creamy base and crunchy toppings. Serve immediately to enjoy the contrast in textures at its best.

Pistachio and Dark Chocolate Biscotti

Ready to elevate your coffee break? These Pistachio and Dark Chocolate Biscotti are crisp, nutty, and just sweet enough.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, rich and dark
• 1 tsp baking powder, aluminum-free
• 1/4 tsp salt, fine sea
• 3/4 cup granulated sugar, pure cane
• 2 large eggs, farm-fresh and room temperature
• 1 tsp pure vanilla extract, aromatic
• 3/4 cup pistachios, shelled and roughly chopped
• 1/2 cup dark chocolate chips, high-quality and bittersweet

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined.
3. In a large bowl, beat sugar, eggs, and vanilla extract on medium speed until light and fluffy, about 2 minutes.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in pistachios and dark chocolate chips with a spatula until evenly distributed.
6. Divide dough in half. On the prepared baking sheet, shape each half into a 12-inch log, spacing them 3 inches apart.
7. Bake for 25 minutes, or until the logs are firm to the touch. Let cool on the baking sheet for 10 minutes.
8. Reduce oven temperature to 325°F. Transfer logs to a cutting board. Slice diagonally into 1/2-inch thick pieces.
9. Arrange slices cut-side down on the baking sheet. Bake for 10 minutes, flip, then bake for another 10 minutes until crisp.
10. Transfer biscotti to a wire rack to cool completely.

Very satisfying with a snap that gives way to creamy chocolate and crunchy pistachios. Dunk in espresso or serve alongside vanilla ice cream for a decadent twist.

Honey Roasted Figs with Ricotta

Enjoy these honey roasted figs with ricotta as a simple yet elegant dessert or a luxurious breakfast. Each bite offers a perfect balance of sweetness and creaminess.

Ingredients

• 8 fresh, ripe figs, halved lengthwise
• 1/4 cup high-quality honey
• 1 cup creamy whole milk ricotta
• 1 tbsp pure vanilla extract
• 1/2 tsp finely ground sea salt
• 1/4 cup chopped, toasted walnuts
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2. Arrange the fig halves cut side up on the prepared baking sheet. Drizzle evenly with honey.
3. Roast in the preheated oven for 15 minutes, or until the figs are soft and the honey is bubbly.
4. While the figs roast, in a medium bowl, mix the ricotta, vanilla extract, and sea salt until smooth. Tip: For extra creaminess, let the ricotta come to room temperature before mixing.
5. Remove the figs from the oven and let them cool slightly. Tip: The figs will be very hot; allow them to cool for about 5 minutes to avoid burning your mouth.
6. To serve, spoon the ricotta mixture onto a plate, top with the roasted figs, and sprinkle with toasted walnuts and fresh thyme leaves. Tip: For an extra touch of elegance, drizzle a little more honey on top before serving.

Honey roasted figs with ricotta are a delightfully creamy and sweet treat, with the walnuts adding a satisfying crunch. Serve them warm for the best flavor experience, perhaps with a glass of dessert wine.

Spiced Carrot Cake Bites

Overflowing with warm spices and sweet carrots, these bites are a no-fuss treat. Perfect for snacking or dessert, they pack a flavorful punch in every bite.

Ingredients

• 1 cup finely grated, moist carrots
• 1/2 cup rich, dark brown sugar
• 1/3 cup smooth, unsweetened applesauce
• 1/4 cup melted, fragrant coconut oil
• 1 tsp pure, aromatic vanilla extract
• 1 cup soft, whole wheat flour
• 1/2 tsp baking soda, freshly opened
• 1/4 tsp fine sea salt
• 1 tsp ground, spicy cinnamon
• 1/4 tsp ground, warm nutmeg
• 1/4 tsp ground, zesty ginger

Instructions

1. Preheat your oven to 350°F. Line a mini muffin tin with paper liners.
2. In a large bowl, mix grated carrots, brown sugar, applesauce, coconut oil, and vanilla extract until well combined.
3. Tip: For extra moisture, let the mixture sit for 5 minutes before adding dry ingredients.
4. In another bowl, whisk together whole wheat flour, baking soda, salt, cinnamon, nutmeg, and ginger.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
6. Tip: Use a cookie scoop for evenly sized bites that bake uniformly.
7. Spoon the batter into the prepared muffin tin, filling each liner 3/4 full.
8. Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
9. Tip: Rotate the tin halfway through baking for even browning.
10. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Moist and tender, these bites boast a perfect balance of sweetness and spice. Serve them with a dollop of cream cheese frosting for an extra indulgent treat.

Conclusion

Variety is the spice of life, and our roundup of 18 Delicious Low Calorie Dessert Recipes proves just that! Whether you’re craving something chocolatey, fruity, or creamy, there’s a healthy treat here for you. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this collection? Share the sweet goodness with friends by pinning this article on Pinterest. Happy baking!

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