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Desserts

Desserts

Gluten Free Pecan Pie

This gluten free pecan pie is perfect for the holidays! Sweet and creamy inside with a crunchy, salty topping, it’s so easy to make and tastes just like the real thing.

A slice of gluten free pecan pie on a white plate next to the full pie

What Makes This Recipe So Good

  • Pecan pie is one of our favorite Southern desserts for the holidays. With a creamy, gooey center that’s perfectly sweet and a crunchy, nutty top, it’s a tradition for a reason.
  • This gluten free pecan pie is so rich and creamy, yet it’s surprisingly easy to throw together. It’s perfect for when you want an easy, yet delicious dessert to wow your guests at Thanksgiving or Christmas.
  • This recipe can either use a store-bought gluten free pie crust, or you can make your own (we linked to one of our faves in the top tips). This recipe can be as easy or as homemade as you like!

How To Make Gluten Free Pecan Pie

The full recipe is below, but here you’ll find all the steps for making this recipe perfectly the first and 100th time, along with useful tips and info!

In a large mixing bowl, whisk together the sugar, butter, maple syrup, eggs, vanilla, and sea salt. Fold in the pecans.

Pour the filling into the pie crust and place the pie on a large baking sheet. Bake until the pie doesn’t jiggle. Let the pie cool before you serve with whipped cream or vanilla ice cream.

Instructions for gluten free pecan pie

Top Tips For Making

  • You can use a store-bought gluten free pie crust, or try making this one from our keto pumpkin pie recipe.
  • We used vegan butter and coconut sugar for this recipe, but you can also use traditional butter and granulated sugar if you prefer.
Gluten free pecan pie on a wooden board

More Gluten Free Desserts

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Gluten free pecan pie on a wooden board
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Gluten Free Pecan Pie

This creamy and crunchy pecan pie is gluten free and perfect for the holidays!
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: easy dessert, pecans, thanksgiving
Servings: 9 servings
Calories: 467kcal
Cost: $3

Ingredients

  • 1 gluten-free pie crust unbaked
  • 1 cup coconut sugar
  • 1 cup maple syrup
  • 4 tablespoons vegan butter melted
  • 3 large eggs room temperature
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 2 cups pecan halves

Instructions

  • Preheat oven to 400º F. In a large mixing bowl, whisk together the coconut sugar, vegan butter, maple syrup, eggs, vanilla extract, and sea salt. Fold in pecan halves.
  • Pour filling into the pie crust and put pie on a large baking sheet. Place the baking sheet in the oven and bake for 20 minutes. Reduce temperature to 350º F and bake for an additional 25-30 minutes. Pie is ready when the filling doesn’t jiggle. Place on a wire rack to cool. Chill completely before slicing and serving. 

Notes

  • Pie crust: You can use a store-bought gluten free pie crust, or try making this one from our keto pumpkin pie recipe.
  • Ingredient variations: Can also use traditional butter and/or granulated sugar in place of vegan butter and coconut sugar.

Nutrition

Calories: 467kcal | Carbohydrates: 54g | Protein: 5g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 319mg | Potassium: 212mg | Fiber: 3g | Sugar: 34g | Vitamin A: 329IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg

Desserts

Gluten Free Gingerbread

This gluten free gingerbread is deliciously spiced, sweet, and perfect for the holidays. Soft and moist with a dusting of powdered sugar, it’s as richly flavored as the traditional, but with absolutely no gluten.

Gluten free gingerbread on a plate

What Makes This Recipe So Good

  • This gingerbread is surprisingly easy to make and perfect for winter and Christmas. Spiced with traditional ginger, cinnamon, cloves, and a dash of molasses, it’s amazingly sweet and moist.
  • Made with gluten-free ingredients, it’s naturally vegetarian and easy to make vegan with a few simple swaps.
Slices of gluten free gingerbread

How To Make Gluten Free Gingerbread

The full recipe is below, but here you’ll find all the steps for making this recipe perfectly the first and 100th time, along with useful tips and info!

In a large bowl, cream together the sugars and butter. Beat in the egg, then mix in the molasses.

In a separate bowl, sift together the dry ingredients, then blend into the creamed mixture. Stir in the hot water.

Pour into a prepared pan and bake until a knife inserted in the center comes out clean. Let cool, then dust with powdered sugar, if desired, and slice. Serve with whipped cream and cherries or cranberries if you like.

Gluten free gingerbread instructions

Top Tips For Making

  • Make sure your gluten free flour contains xanthan gum. If it doesn’t, you’ll definitely want to make sure you add some, otherwise the texture of your gluten free gingerbread will not be as light and fluffy as a traditional recipe!
  • To make this recipe vegan, use vegan butter and a flax egg.
Close-up of gluten free gingerbread

More Gluten Free Recipes

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

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Gluten Free Gingerbread

This deliciously spice gingerbread is absolutely perfect for the holidays.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: English
Keyword: baking, christmas, gluten free flour
Servings: 9 servings
Calories: 338kcal
Cost: $4

Ingredients

  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 1 egg
  • 1 cup molasses
  • 2 cups gluten-free flour
  • 1/2 teaspoon xanthan gum only if your flour does not contain xanthan gum
  • 2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups hot water
  • 1 teaspoon apple cider vinegar
  • powdered sugar for dusting, if desired
  • whipped cream for serving, optional
  • cranberries or cherries for serving, optional

Instructions

  • Preheat oven to 350º F. Grease and flour a 9×9 inch square pan. In a large bowl, cream together the sugars and butter.
  • Beat in the egg, then mix in the molasses.
  • In a separate bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water.
  • Pour into the prepared pan. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Continue baking another 10-15 minutes if necessary. Allow to cool in the pan before serving. Dust with powdered sugar and serve with whipped and cranberries or cherries, if desired.

Notes

  • Flour notes: Make sure your gluten free flour contains xanthan gum or add 1/2 tsp xanthan gum if it does not.
  • Vegan: Sub egg with flax egg and butter with vegan butter.

Nutrition

Calories: 338kcal | Carbohydrates: 60g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 481mg | Potassium: 569mg | Fiber: 3g | Sugar: 41g | Vitamin A: 315IU | Calcium: 112mg | Iron: 3mg

Appetizer

34 Healthy Pumpkin Recipes

If you’re craving healthy pumpkin recipes, we’ve got you totally covered! From breakfast to dinner to drinks to dessert, these 34 healthy pumpkin recipes will keep you living that pumpkin life.

Healthy pumpkin recipes
A bowl of pumpkin ice cream

1. Pumpkin Ice Cream

Pumpkin caramel macchiato

2. Pumpkin Caramel Macchiato

Keto pumpkin cheesecake

3. Keto Pumpkin Cheesecake

Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust

4. Paleo Pumpkin Pie Bars with Almond Flour Sugar Cookie Crust from Ambitious Kitchen

Pumpkin zucchini bread

4. Best Healthy Pumpkin Zucchini Bread from Once Upon a Pumpkin

No bake pumpkin cheesecake

5. No Bake Pumpkin Cheesecake

Paleo pumpkin pancakes

6. Paleo Pumpkin Pancakes from Bake It Paleo

Keto pumpkin pie

7. Easy Keto Pumpkin Pie

Paleo pumpkin pie

8. Paleo Pumpkin Pie

Pumpkin Pie Overnight Oats

9. Pumpkin Pie Overnight Oats (Vegan) from Beaming Baker

Vegan pumpkin pie

10. Vegan Pumpkin Pie

Pumpkin muffins

11. Healthy Pumpkin Muffins with Crumb Topping

Pumpkin butter

12. Instant Pot Pumpkin Butter from Tidbits

Whole30 Pumpkin Spice Creamer

13. Whole30 Pumpkin Spice Creamer (Vegan, Unsweetened)

Vegan pumpkin cheesecake

14. Vegan Pumpkin Cheesecake

Pumpkin seed butter

15. Pumpkin Seed Butter

Healthy pumpkin oat cookies

16. Healthy Pumpkin Oat Cookies from Running on Real Food

Paleo pumpkin breakfast bake

17. Paleo Pumpkin Breakfast Bake

Paleo pumpkin bread with cream cheese swirl

18. Paleo Pumpkin Bread with “Cream Cheese Swirl” (Gluten Free, Dairy Free)

Paleo pumpkin doughnuts

19. Paleo Pumpkin Donuts from Choosing Balance

Paleo Pumpkin Chocolate Chip Muffins with Cream Cheese Frosting

20. Paleo Pumpkin Chocolate Chip Muffins with Cream Cheese Frosting (Dairy-Free, GF)

Paleo Pumpkin Churros with Dark Chocolate Sauce

21. Paleo Pumpkin Churros with Dark Chocolate Sauce (Made in Waffle Iron)

Pumpkin custard

22. Maple Pumpkin Pot de Creme with Pumpkin Seed Brittle from Add 1 Tbsp

No bake pumpkin cookies

23. No Bake Pumpkin Cookies

Low carb pumpkin cheesecake bars

24. Low Carb Pumpkin Cheesecake Bars from Savory Tooth

Vegan pumpkin donuts

25. Vegan Pumpkin Donuts with Salted Caramel Glaze

Vegan pumpkin cookies

26. Healthy Pumpkin Cookies with Glaze (Vegan, GF, Refined Sugar Free)

Pumpkin cheesecake dip

27. Pumpkin Cheesecake Dip from Yellow Bliss Road

Pumpkin bisque

28. Pumpkin Bisque

Vegan pumpkin cinnamon rolls

29. Vegan Pumpkin Cinnamon Rolls

Vegan pumpkin spice latte

30. Vegan Pumpkin Spice Latte

Pumpkin seed granola

31. Healthy Pumpkin Seed Granola from LeelaLicious

Pumpkin cheesecake

32. Pumpkin Cheesecake

Truffle pumpkin seeds

33. Truffle Pumpkin Seeds

Pumpkin smoothie

34. Pumpkin Pie Smoothie from Frugal Farm Wife

Condiment

Keto Cream Cheese Frosting

This keto cream cheese frosting is smooth, creamy, and full of fluffy goodness! Made in just a few minutes with only 5 ingredients, it’s the perfect way to top keto cakes, cupcakes, or even brownies.

A chocolate cupcake in a paper wrapped topped with keto cream cheese icing

What Makes This Recipe So Good

Cream cheese – Use full-fat cream cheese for slightly tangy, rich flavor
Powdered erythritol – Unlike other sugar substitutes, erythritol doesn’t have a chemical or artificial taste, helping make this frosting taste like the real thing.
Heavy cream – Helps make the frosting smooth and creamy, perfect for decorating desserts (or eating out of the bowl – no judgment!)

How To Make Keto Cream Cheese Frosting

The full recipe is below, but here you’ll find all the steps for making this recipe perfectly the first and 100th time, along with useful tips and info!

Mix together the first four ingredients until creamy and fluffy.

Slowly add in the cream until the frosting is pipeable or spreadable enough to your liking. (You may not need all of it.)

Keto cream cheese being mixed in a large bowl

Top Tips For Making

  • Make sure the cream cheese is room temperature before mixing. Cool or cold cream cheese will be way too lumpy! You can either let your cream cheese sit out until it warms up or heat it in the microwave in 5-10 second intervals.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

A chocolate cupcake topped with keto cream cheese icing with a bite taken out of it

More Keto Desserts

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

A chocolate cupcake in a paper wrapped topped with keto cream cheese icing
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Keto Cream Cheese Frosting

Prep Time7 mins
Total Time7 mins
Course: Dessert
Cuisine: American
Keyword: icing, low carb, no added sugar
Servings: 8 servings
Calories: 208kcal
Author: Emily Stallings
Cost: $2

Ingredients

  • 1/2 cup butter softened
  • 8 ounces cream cheese
  • 3 cups powdered erythritol
  • 2 teaspoons vanilla extract
  • 1-3 tablespoons heavy cream for consistency

Instructions

  • Mix butter, cream cheese, powdered erythritol, and vanilla until smooth and fluffy. Slowly add cream until desired consistency for piping or spreading.
    Keto cream cheese being mixed in a large bowl

Notes

  • Cream cheese: Make sure the cream cheese is room temperature before mixing. Cool or cold cream cheese will be way too lumpy! You can either let your cream cheese sit out until it warms up or heat it in the microwave in 5-10 second intervals.

Nutrition

Calories: 208kcal | Carbohydrates: 5g | Protein: 2g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 64mg | Sodium: 193mg | Potassium: 39mg | Sugar: 1g | Vitamin A: 763IU | Calcium: 31mg | Iron: 1mg

Desserts

Pumpkin Ice Cream

This homemade pumpkin ice cream is the easiest, creamiest fall dessert ever. Made with just an electric mixer (no churn or ice cream machine needed), it’s like a frozen version of a pumpkin pie. Perfect for when it’s still hot outside, but you’re ready to start that pumpkin spice life!

A bowl of pumpkin ice cream with a tray of it in the background

What You’ll Need To Make This Recipe

Heavy whipping cream
Sweetened condensed milk
Pumpkin puree
Pumpkin pie spice
Vanilla extract

How To Make Pumpkin Ice Cream

Whip the heavy whipping cream until stiff peaks form.

While you’re still whipping, slowly add the condensed milk, then stir in the rest of the ingredients.

Pour the pumpkin mixture into a loaf pan. You may need to smooth down the top with the back of a spoon or a rubber spatula. Freeze for up to 4 hours before you enjoy!

Instructions for pumpkin ice cream

Top Tips For Making

  • You can freeze this for up to a month in an airtight container, or if you want to freeze in the loaf pan press some plastic wrap down onto the ice cream to keep it fresh longer. 
  • This recipes also make a great ice cream base if you’d like to try other flavors. Try it with a dash of peppermint extract and crushed candy canes for Christmas!

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Close-up of pumpkin ice cream in a bowl

More Fall Recipes

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

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Pumpkin Ice Cream

This homemade pumpkin ice cream recipe is so easy and perfect for starting the pumpkin spice season!
Prep Time10 mins
Freeze Time4 hrs
Total Time4 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: easy dessert, fall, no cooking
Servings: 6 servings
Calories: 355kcal
Author: Jenny Hurley
Cost: $2

Ingredients

  • 8 ounces heavy whipping cream
  • 14 ounces sweetened condensed milk
  • 3/4 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract

Instructions

  • In a medium sized bowl, whip the heavy whipping cream until stiff peaks form. While continuing to whip, add the condensed milk slowly. Stir in the other ingredients.
  • Pour the ingredients into a 9×5" loaf pan. Smooth the top with the back of a spoon or rubber spatula if needed. Freeze for up to 4 hours prior to serving.

Notes

  • Storage: Freeze in airtight container or loaf pan covered tightly with plastic wrap up to one month.
  • Flavor varieties: Omit pumpkin puree and pumpkin spice for vanilla ice cream. Sub vanilla extract for peppermint extract and add crushed candy canes or peppermints for peppermint ice cream.

Nutrition

Calories: 355kcal | Carbohydrates: 40g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 74mg | Sodium: 100mg | Potassium: 337mg | Fiber: 1g | Sugar: 37g | Vitamin A: 5498IU | Vitamin C: 3mg | Calcium: 223mg | Iron: 1mg

Dairy-Free

Vegan Apple Crisp

This easy vegan apple crisp is warm, sweet, and absolutely delicious! With crispy, gluten free crust and a perfectly seasoned apple filling, it’s a delicious and quick treat any time of the year.

Vegan apple crisp on a plate with a bowl of apples in the background

What You’ll Need To Make This Recipe

Red apples
Maple syrup
Cashew butter
Rolled oats
Vanilla extract
Cinnamon
Sea salt

How To Make Vegan Apple Crisp

Mix together some maple syrup, cashew butter, and sea salt in a large bowl until smooth and well combined.

Add the apples to the cashew butter mixture and stir until they’re coated. Pour the apple mixture into a baking dish.

Stir together all the topping ingredients in a large bowl.

Spread the the topping over the apples. (We prefer to use our hands, but you can also use a large spoon or spatula.)

Bake the crisp until it’s beginning to brown on top.

Serve plain or with a dollop of vegan ice cream or whipped cream.

Top Tips For Making

  • We used honeycrisp apples in our recipe, but you can use whatever your favorite red apple is! You can use green apples if you like, but the crisp may be a bit more tart, depending on which apples you use.
  • Cashew butter is a little expensive, but we highly recommend it for this recipe. It makes the apple crisp buttery, nutty, and absolutely decadent. If you prefer not to use it, you can swap it for vegan butter or regular butter.
  • You can also pulse your topping ingredients a few times in the food processor until fully blended.
  • We love this recipe with our keto whipped cream, but if you are vegan, try it with a plant-based whipped cream or ice cream.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Vegan apple crisp on a plate

More Delicious Desserts

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

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Vegan Apple Crisp

This warm, sweet apple crisp is absolutely delicious with an apple filling and gluten free topping.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: easy dessert, gluten-free, rolled oats
Servings: 6 servings
Calories: 564kcal
Author: Jenny Hurley
Cost: $4

Ingredients

Filling

  • 3/4 cup maple syrup
  • 1/2 cup cashew butter
  • 1/4 teaspoon sea salt
  • 2 1/2 cups red apples peeled and chopped
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons cinnamon

Topping

  • 2 cups gluten free rolled oats
  • 1/2 cup cashew butter
  • 1/2 cup maple syrup
  • 1/2 teaspoon sea salt or regular salt

Instructions

  • Preheat oven to 350º F. Mix 3/4 cup maple syrup, 1/2 cup cashew butter, and 1/4 teaspoon sea salt in large bowl well combined. Add apples and stir to coat well.
  • Pour apple mixture into medium sized baking dish.
  • Stir together all topping ingredients in a large bowl.
  • Spread topping over apple mixture, covering evenly. Using hands is recommended. Bake for 35 minutes, or until top is beginning to brown.

Notes

  • Apples: We used honeycrisp, but any red apple will work. You can use a green apple, but your crisp may be a bit tart, depending on the type of apple.
  • Butter: Highly recommend cashew butter, but you can sub with regular or vegan butter.
  • Mixing option: Can also pulse topping ingredients in a food processor until combined instead of hand-mixing.
  • Serving suggestions: Keto whipped cream (not vegan), plant-based whipped cream, or plant-based ice cream.

Nutrition

Calories: 564kcal | Carbohydrates: 83g | Protein: 11g | Fat: 23g | Saturated Fat: 4g | Sodium: 305mg | Potassium: 537mg | Fiber: 5g | Sugar: 46g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 3mg

Desserts

Chocolate Covered Almonds

These chocolate covered almonds are easy, crunchy, and perfect when you need something sweet! With just a few simple ingredients, these almonds make the perfect indulgent, yet healthier dessert. Easy to make vegan and dairy free.

Bowl of chocolate covered almonds

What You’ll Need To Make This Recipe

Almonds
Dark chocolate
Sea salt
Chili powder (optional, but recommended!)

How To Make Chocolate Covered Almonds

Line a baking or cookie sheet with parchment paper and set to the side.

Break your dark chocolate into small pieces and add to a bowl that’s safe for heating.

Fill a pot with water and set the bowl of chocolate inside. (You want to make sure that the bottom of the bowl doesn’t touch the water, but that the sides are covered.) Place the pot on the stove and bring to a low simmer.

Stir the chocolate constantly until it’s almost completely melted. Remove the pot from the heat source and stir the chocolate until it’s smooth.

Pour the almonds into the bowl of melted chocolate and stir, making sure the almonds are completely coated.

With a fork, remove the almonds one by one, wiping any excess chocolate on the side of the bowl. Place them onto the lined baking sheet and sprinkle with sea salt and chili powder.

Place the baking sheet in the freezer for about 30 minutes to allow the chocolate to harden.

Top Tips For Making

  • To make this recipe vegan or dairy-free, make sure you use dark chocolate without added dairy.
  • We used dark chocolate that had already been sweetened, but if you’d like less sugar, use unsweetened chocolate. You can add sugar or another granulated sweetener to your chocolate when you melt it, stirring to combine.
  • You can also melt your chocolate in the microwave if you prefer. Heat in 20 second intervals, stirring between each cook time, until completely melted.
  • This recipe is easy to make into chocolate almond brittle or clusters, too! Instead of spreading out each individual almond on your baking sheet, clump them together in small piles or pour all the chocolate and almonds into a thin sheet, then freeze.
  • Instead of chili powder, try other flavors, like cinnamon or even crushed peppermint.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Overhead of bowl of chocolate covered almonds

More Healthy Snacks & Desserts

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

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Chocolate Covered Almonds

These perfectly sweet chocolate covered almonds are so easy and incredibly delicious.
Prep Time10 mins
Cook Time5 mins
Freeze time30 mins
Course: Dessert, Snack
Cuisine: American
Keyword: dark chocolate, easy snack, party food
Servings: 2 servings
Calories: 1380kcal
Author: Jenny Hurley
Cost: $2

Ingredients

  • 1 1/2 cups almonds
  • 9 ounces dark chocolate
  • sea salt
  • chili powder optional

Instructions

  • Line a baking or cookie sheet with parchment paper and set to the side. Break your dark chocolate into small pieces and add to a bowl that's safe for heating.
  • Fill a pot with water and set the bowl of chocolate inside. (You want to make sure that the bottom of the bowl doesn't touch the water, but that the sides are covered.) Place the pot on the stove and bring to a low simmer. Stir the chocolate constantly until it's almost completely melted. Remove the pot from the heat source and stir the chocolate until it's smooth. Pour the almonds into the bowl of melted chocolate and stir, making sure the almonds are completely coated.
  • With a fork, remove the almonds one by one, wiping any excess chocolate on the side of the bowl. Place them onto the lined baking sheet and sprinkle with sea salt and chili powder. Place the baking sheet in the freezer for about 30 minutes to allow the chocolate to harden.

Notes

  • Vegan or dairy free: Use chocolate without dairy.
  • Less/no added sugar: Use unsweetened chocolate and add a small amount of granulated sugar or sugar substitute to the bowl when melting.
  • Melt chocolate in microwave: Heat in 20 second intervals, stirring between each cook time, until completely melted.
  • Make into chocolate almond brittle or clusters: Instead of spreading out each individual almond on your baking sheet, clump them together in small piles or pour all the chocolate and almonds into a thin sheet, then freeze.
  • Flavor variations: Omit chili powder and use cinnamon or crushed peppermint pieces.

Nutrition

Calories: 1380kcal | Carbohydrates: 82g | Protein: 33g | Fat: 107g | Saturated Fat: 35g | Cholesterol: 4mg | Sodium: 27mg | Potassium: 1668mg | Fiber: 27g | Sugar: 35g | Vitamin A: 50IU | Calcium: 376mg | Iron: 19mg

Desserts

Keto Chocolate Mousse

This creamy, rich chocolate mousse is an absolutely decadent keto treat! Like a thick, delicious pudding, this mousse is a perfect fat bomb when you need to hit all your macros or are just craving chocolate-y goodness.

Keto chocolate mousse in a bowl

What You’ll Need To Make This Recipe

Cream cheese
Heavy cream
Powdered erythritol
Cocoa powder
Vanilla extract

How To Make Keto Chocolate Mousse

Whip the heavy cream in a large bowl until it forms firm peaks.

In a separate bowl, mix together the rest of the ingredients.

Mix everything together until well combined.

Chill in the fridge for about an hour before serving.

Instructions for keto chocolate mousse

Top Tips For Making

  • We used a hand mixer for the whipped cream, but stirred together the cream cheese and powders with a spatula. You can use hand mixer for everything, but we preferred the consistency we got mixing our cream cheese manually.
  • Powdered erythritol was our sweetener of choice for this recipe, but you can use any powdered sweetener, such as monk fruit or Swerve. As long it’s powdered, it’ll work!

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Close-up of keto chocolate mousse in a bowl

More Keto Recipes

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Print Recipe

Keto Chocolate Mousse

This delicious and decadent chocolate dessert is absolutely perfect when you're on keto
Prep Time10 mins
Course: Dessert
Cuisine: American
Keyword: fewer than 5 ingredients, low carb, no added sugar
Servings: 4 servings
Calories: 411kcal
Author: Jenny Hurley
Cost: $2

Ingredients

  • 8 ounces cream cheese
  • 1 cup heavy cream
  • 1/2 cup powdered erythritol
  • 3 tablespoons cocoa powder
  • 1 teaspoon vanilla extract

Instructions

  • Whip the heavy cream in a large bowl until it forms firm peaks.
  • In a separate bowl, mix together the rest of the ingredients.
  • Mix everything together until well combined. Chill in the fridge for about an hour before serving.

Notes

  • Mixing: We recommend mixing cream cheese and powders with spatula or fork to get good consistency.
  • Sweetener: Can sub with monk fruit or Swerve, so long as they are powdered.

Nutrition

Calories: 411kcal | Carbohydrates: 8g | Protein: 5g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 144mg | Sodium: 205mg | Potassium: 180mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1636IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg

Desserts

Keto Mug Brownie

This decadent mug cake is the perfect way to get your fix of chocolate when you’re on keto. Warm, indulgent chocolate brownie goodness is just a few steps and a few minutes away! Gluten free, too!

A spoonful of keto mug brownie

What You’ll Need To Make This Recipe

Egg
Butter
Almond flour
Coconut flour
Swerve
Unsweetened cocoa powder
Vanilla extract
Baking powder
Salt

How To Make Keto Mug Brownie

Melt the butter in a medium bowl.

Add the egg and vanilla and whisk everything to combine.

Add in the rest of the ingredients and whisk well until everything is mostly smooth.

Pour the batter into a medium-sized mug.

Microwave for 65 seconds.

Top Tips For Making

  • Serve with a dollop or two of our keto whipped cream.
  • If you’re on a gluten free diet, make sure to use gluten free baking powder. Bob’s Red Mill and Clabber Girl are two good ones.
  • Try adding a handful of unsweetened chocolate chips for a delicious ooey, gooey chocolatey center.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Overhead of keto mug brownie

More Keto Recipes

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

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5 from 5 votes

Keto Mug Brownie

This keto mug brownie is chocolatey deliciousness in a mug!
Prep Time2 mins
Cook Time1 min
Course: Dessert
Cuisine: American
Keyword: gluten-free, low carb, no added sugar
Servings: 1 serving
Calories: 361kcal
Author: Jenny Hurley
Cost: $2

Ingredients

  • 1 egg
  • 2 tablespoons butter
  • 2 tablespoons Swerve or other keto sweetener
  • 2 tablespoons almond flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons coconut flour
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • salt pinch, optional

Instructions

  • Melt butter in a medium bowl. Add egg and vanilla. Whisk to combine.
  • Add almond flour, coconut flour, swerve, cacao powder, baking powder, and salt (if desired). Whisk well to combine.
  • Pour batter into medium-sized mug and microwave 65 seconds.

Notes

  • Serving: Serve with keto whipped cream or powdered sugar substitute.
  • Gluten free: Make sure baking powder is gluten free.

Nutrition

Calories: 361kcal | Carbohydrates: 16g | Protein: 7g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 85mg | Sodium: 234mg | Potassium: 354mg | Fiber: 8g | Sugar: 2g | Vitamin A: 700IU | Calcium: 129mg | Iron: 2mg

Desserts

Cream Cheese Fat Bombs

These creamy, delectably sweet fat bombs are the perfect keto dessert or snack! They taste so much like cream cheese frosting or cheesecake and are perfect when you’re craving a sweet or just need to increase your daily fat intake.

Cream cheese fat bombs on a plate

What You’ll Need To Make This Recipe

Cream cheese
Butter or coconut oil
Heavy cream
Powder erythritol
Vanilla extract
Cinnamon

How To Make Cream Cheese Bombs

Place all the ingredients in a medium mixing bowl.

Mix with an electric mixer until everything is creamy, usually about five minutes.

Place the bowl with the cream cheese mixture in the freeze for about 30 minutes until it has firmed.

Scoop the cream cheese with a ice cream scoop and place the scoops on a cookie sheet.

Refrigerate the tray for a couple hours or freeze for 30 minutes.

Once the scoops are set, transfer to an airtight container.

Top Tips For Making

  • Your cream cheese bombs will keep in the fridge for about 2 weeks (although they tend to get eaten way before that!).
  • You can line your cookie sheet with some parchment paper to help your bombs from sticking.
  • Switch up the flavor of your cream cheese bombs by omitting the cinnamon and instead adding a squeeze of lemon or lime juice, a little cocoa powder, or whatever you can think of!

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Close-up of a cream cheese fat bomb

More Keto Recipes

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Print Recipe

Cream Cheese Fat Bombs

These delectable keto fat bombs are the perfectly sweet way to hit all your daily macros!
Prep Time7 mins
Cooling time1 hr
Total Time1 hr 7 mins
Servings: 12 servings
Calories: 168kcal
Cost: $2

Equipment

  • Mixer

Ingredients

  • 8 ounces cream cheese room temperature
  • 4 ounces butter or coconut oil
  • 4 ounces heavy cream
  • 4 tablespoons erythritol powdered style
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon powder optional, See Notes for flavor variations

Instructions

  • Place all the ingredients in a medium mixing bowl.
  • Mix with an electric mixer until everything is creamy, usually about five minutes. Place the bowl with the cream cheese mixture in the freeze for about 30 minutes until it has firmed.
  • Scoop the cream cheese with a ice cream scoop and places the scoops on a cookie sheet. Refrigerate the tray for a couple hours or freeze for 30 minutes. Once the scoops are set, transfer to an airtight container.

Notes

  • Storage: Keep in airtight container in the fridge up to 2 weeks.
  • Flavor variations: Omit cinnamon and add a squeeze of lemon or lime juice or a tablespoon or two of cocoa powder, to taste.
  • Notes: Line cookie sheet with parchment paper if bombs are sticking.

Nutrition

Calories: 168kcal | Carbohydrates: 2g | Protein: 1g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 153mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 731IU | Calcium: 27mg | Iron: 1mg
  1. Add all the ingredients to a medium mixing bowl. Beat with an electric mixer for around 5 minutes or until creamy.
  2. Place the mix in the freezer until firm, around 30 minutes, then scoop into balls with an ice cream scoop onto a cookie sheet. Place in the refrigerator to set for 1-2 hours or in the freezer for 30 minutes.
  3. Transfer into an airtight container. Refrigerate for up to 2 weeks.