Looking for a healthy fix for your sweet tooth? Desserts are often associated with too much sugar or fat, but they don’t have to be! Before we jump into the recipes, let’s answer the question: what is ‘healthy?’
Health depends on what your weight and fitness goals are. Do you want to lose weight? Lose weight and gain muscle? Or maybe you’re trying to gain both weight and muscle? Just because a dessert is high in fat doesn’t mean it’s unhealthy. In fact, keto-diets thrive on a high-fat diet, as long as it’s the right type of fat, unsaturated fats, and omega-3 fatty acids, for example.
Runners and other endurance athletes tend to need a higher-carb diet, which means it’s ‘okay’ to have sugar and starch foods (in moderation), as they will burn those off during workouts.
To balance your nutrition, the main three macros you need to pay attention to are carbs, protein, and fat. Below you’ll find healthy dessert recipes for all different nutrition styles. If you need more recipes, you can view another recipe from Corrie cooks.
No-Bake Peanut Butter Drops
- ½ cup natural peanut butter
- ¼ cup nonfat milk
- ¼ cup unsweetened flaked coconut
- 1/3 cup rolled oats
- ½ teaspoon ground cinnamon
- ¼ cup wheat germ
- ¼ cup unsweetened apple juice concentrate
- Combine milk, peanut butter, and coconut in a large mixing bowl.
- Stir in wheat germ, oats, ground cinnamon, and unsweetened apple juice concentrate until thoroughly combined
- Roll mixture into 1-inch balls and chill for at least 1 hour before serving.
- Store remaining drops in the refrigerator.
- 46 calories
- 1.9g protein
- 3.8g carbs
- 2.9g fat
This amazing cheese cake requires two parts: making the crust and making the filling. It’s all worth it!
- 6 packages of 8 ounce cream cheese at room temperature
- 2 cups powdered sweetener (Serve or powdered Monk Fruit Sweetener work great!)
- 5 large eggs
- 8 ounces sour cream
- 1 tablespoon vanilla extract
- 1 ½ cups almond flour
- ¼ cup powdered sweetener (Swerve or powdered Monk Fruit Sweetener work great!)
- 1 teaspoon cinnamon
- 6 tablespoons melted butter
- Pre-heat oven to 325F
- Crust: combine almond flour, powdered sweetener, and cinnamon in a medium bowl.
- Mix in the butter
- Pour crust mixture into a 10” X 4’ pan.
- Press crust halfway up the sides of the pan and press the mixture into the bottom using a flat-bottomed cup.
- Refrigerate crust for 25 minutes.
- Filling: Use a large mixing bowl to beat cream cheese with a hand mixer until fluffy.
- Slowly add the sweetener and mix.
- Add eggs, one at a time, and beat until well mixed.
- Add sour cream and vanilla until incorporated.
- Once the crust is refrigerated, pull it out and pour the filling into the crust and even out the top.
- Bake for 50 minutes at 325F
- Note, the top of the cheesecake should not be glossy and the center should still be jiggly. If not, bake at 3 minute intervals and check until top is no longer glossy.
- Turn off the oven and leave the door cracked open. Let cheesecake sit for 30 minutes.
- Let cheesecake sit on the counter for 50 minutes.
- Store in the refrigerator for at least 8 hours, loosely covered with plastic wrap.
- 600 calories
- 7g carbs
- 14g protein
- 54g fat
Protein Packed Desserts
Chocolate pumpkin mini muffins
- 1 cup pumpkin puree
- ½ cup almond butter
- ¼ cup cocoa powder
- 2 scoops protein powder
- 1 serving liquid stevia
- Preheat the oven to 350F.
- Line a mini muffin tin with liners, or grease generously with coconut oil spray.
- Combine all ingredients in a large mixing bowl and blend until smooth.
- Distribute mixture into each muffin liner or tin until full.
- Note: no baking powder, so this mixture will not rise. Fill those tins to the top!
- Bake 12-15 minutes. You can check if they are done by using a toothpick or fork; insert it into the center of a muffin, if it comes out clean, they’re done!
- Keep refrigerated.
- 95 calories
- 5g carbs (2g net)
- 8g protein
- 4g fat
This recipes can be vegan if using vegan protein powder. It is also keto and paleo friendly!
Cashew and Chocolate Protein Balls
- ½ cup cashews
- ¼ cup coconut sugar (can substitute stevia for coconut sugar)
- 50g (about five squares) of 75% to 85% dark chocolate
- ¼ cup almond milk
- ¼ cup protein powder (try vanilla or chocolate flavor!)
- In a large mixing bowl, blend all ingredients together until smooth.
- Roll mixture into small balls and place on a plate or tray that will be able to fit in your refrigerator.
- Grate cashews into small pieces using a food processor or hand grater.
- Melt the chocolate: fill a small pot with 1 inch of water. Place chocolate bars in a heat-proof bowl over the pot over medium heat.
- Note, water should not touch bowl
- Stir chocolate occasionally until completely smooth and melted.
- Cover balls in melted chocolate.
- You can dunk them in the chocolate and spoon some on top.
- Add grated cashews on top.
- Refrigerate for 1 hour before serving.
- 148 calories
- 7g protein
- 11g carbs
- 9g fat
● Try substituting cashews with almonds or walnuts for a different flavor and crunch
Angel Food Cake
- 1 ¼ cups cake flour
- 1 ¾ cups sugar (white)
- ¼ teaspoon salt
- 1 ½ cups egg whites
- 1 teaspoon cream of tartar
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- In a medium bowl, beat egg whites together.
- Add cream of tartar, almond extract, and vanilla extract to bowl.
- In a separate bowl, sift together the flour, sugar, and salt.
- Slowly add dry ingredients to egg mixture until combined.
- Pour mixture into a Bundt pan or tube pan.
- Place pan in oven (cold) and set to 325F.
- Bake for 1 hour and check cake. If the cake is golden brown, it is done.
- Let cool and serve with your favorite fruit!
- 137 calories
- 3.5g protein
- 31g carbs
- Less than 1g fat