These healthy dessert ideas are made from scratch with nourishing ingredients. Whether you’re looking for gluten-free recipes, following a Paleo or Keto diet, or just want to enjoy a tasty snack with less sugar, we have tons of ideas.
Paleo dessert recipes are naturally sweetened with honey, maple syrup, and dates. Keto desserts are low carb and use sugar alternatives, like stevia and monk fruit. I also love making dairy free dessert recipes using coconut milk and plant-based butter alternatives. And of course, you’ll find plenty of desserts made with minimally processed ingredients like whole grain oats, whole wheat flour, and fresh fruit.
Some of my personal favorite dessert recipes include:
Dairy free cupcakes, chock-full of banana flavor and topped with amazing brown sugar buttercream frosting that you’ll want to eat by the spoonful
Air fryer donut holes made from scratch, like these delightful pumpkin spice donut holes that are perfect for Fall
Small-batch thumbprint cookies made with almond flour and topped with apricot and tart cherry preserves
Say goodbye to processed treats and hello to delicious desserts made from scratch in your own kitchen.
Disclosure: This post was sponsored by Betty Crocker.
Fall is here and I’m in full-on hibernation mode. I just want to curl up on the couch with a fluffy comforter, a giant mug of tea, and and a chocolatey snack. Of course I have a gazillion things to do so that isn’t really an option but a girl can dream, right? These chocolate peanut butter scones are definitely part of that dream.
I was so excited when I opened the mail the other day and saw that my latest shipment of Walkers shortbread included some Stem Ginger cookies. Along with Highlanders, they’re my very favorites! They have a really assertive ginger flavor, and are kind of like the best, butteriest gingersnaps ever. As tempted as I was to just eat them, I decided that I really wanted to make a recipe combining them with pears. The pear-ginger combination is just so perfect for fall.
Once I got it into my head that I wanted to make apple butter blondies, there was no stopping me. What can I say? I’m really stubborn. It’s both a blessing and a curse.
Anyway, this weekend I went through an entire box of brown sugar, a pound and a half of butter, a dozen eggs, and the better part of a jar of apple butter in my quest. The first batch was too soft (it ended up being a delicious apple cake, but that’s not what I wanted), the second batch wasn’t apple-y enough and tasted way too healthy, the third batch was delicious and buttery, but just a little bit too greasy. The fourth batch? Perfection.
We had a dark, rainy day earlier this week that left me wanting nothing more than to curl up with a big mug of tea and honey. There’s something so cozy and comforting about those flavors together. I’m not quite ready to make the switch back to warm beverages though – I’m still firmly in summer mode – so I came home and whipped up this light, fluffy buttercream instead.
Tea and honey buttercream. I’m not sure why it’s taken me 30 years to come up with that idea, but it’s DELICIOUS! I sandwiches mine between oatmeal cookies that came in my last shipment from Walkers (how cute are those little minis?!) for the perfect little sweet bites.
Have you ever had fried ice cream? You can sometimes find it at Mexican or Chinese restaurants and it’s a real treat, with a cool, creamy core of ice cream surrounded by a crispy cornflake crust. Until about a month ago I had no idea that fried ice cream was actually fried. I always figured they just toasted up the outside with a torch or something. Anyway, I was doing some research after being asked to create a healthy new dessert recipe featuring Yoplait’s new frozen yogurts and, well, what do you know?
Ultimately, I decided that frozen yogurt + hot oil didn’t sound like the safest idea but I was set on the idea of creating a fried frozen yogurt treat. I started by mixing strawberry frozen yogurt with pistachios and mint. Then, instead of frying it in sugary cereal, I rolled it in graham cracker crumbs that I toasted on top of the stove. The result is a light, fresh dessert that’s perfect on a warm summer night.