What is the healthiest dessert

Healthy dessert recipes: 6 ingenious low-carb desserts

It has been scientifically proven: sweets make you happy! So it's no wonder that we find it hard to resist delicious desserts.

Instead of banning the delicacies completely and thus risking hunger pangs and a lousy mood, we should rather eat it consciously and in moderation. But not with any sugar bombs, but preferably with healthy low-carb desserts.

First in the video: Low Carb - The best foods for weight loss

Video by Sarah Glaubach

Healthy sugar substitutes: what good are honey, maple syrup, stevia & Co?

Before we get to the dessert recipes: Even low-carb desserts cannot do without sweetness. After all, we want dessert to make us happy and satisfied. Instead of normal sugar, it is better to use healthy alternatives. They have significantly fewer calories and have more positive properties on our body than table sugar.

Maple syrup is great for sweetening creams or pancakes. The dark, thin syrup has only 260 calories per 100 grams and a delicious caramel note. Agave syrup or 2-3 finely mixed dates are also great for adding a bit of healthy sweetness to creamy desserts.

The following applies to honey: Although it contains many healthy ingredients, with 304 calories per 100 grams it is not a slimming agent. Therefore use sparingly.

The sugar substitute xylitol, on the other hand, has far fewer calories. The natural sweetener tastes almost like normal sugar, but does not have as much of an effect on blood sugar levels. Also good for sweetening cakes: stevia.

Tip: It is best to test stevia on pancakes. First add a teaspoon to the batter and fry a pancake to test the degree of sweetness and taste. Then add more stevia powder if needed.

Healthier and fewer calories: These are the best sugar alternatives

So much for theory - let's get to practice: Here are 6 ingeniously healthy low-carb desserts that you can eat (almost) without regrets!

Low carb panna cotta with strawberries

Is panna cotta always heavy and a real fattening food? We'll show you how you can prepare the popular dessert easily and low-carb.

You need (for 4 glasses):

For the panna cotta:

  • 400 ml coconut milk (reduced fat)
  • 1 teaspoon vanilla extract or the pulp of a vanilla pod
  • 1 tbsp birch sugar (xylitol) (or alternatively 1 tbsp stevia)
  • 4 sheets of gelatine, alternatively 1 teaspoon of agar agar
  • 1 pinch of salt
  • 1 splash of lime juice

For the strawberry topping:

  • 300 g fresh strawberries
  • Juice of a lime
  • some honey or maple syrup for sweetening


That's how it's done:
Pour coconut milk into a saucepan and heat it up. Add the vanilla extract, birch sugar (or alternative sweetener) and a pinch of salt, stir with a whisk and bring the mixture to the boil briefly, then turn the stove on low.

In the meantime, soak the gelatine sheets in cold water according to the instructions on the package, squeeze out and add to the coconut milk mixture. Wait briefly until the gelatine has completely dissolved and stir again. Pour the coconut milk mixture into rinsed glasses and put the panna cotta in the refrigerator for about 2 hours.

Then wash the strawberries, remove the greens and puree all but a handful together with a little honey and the juice of a lime in a blender. Then rub through a sieve into a container. Cut the remaining strawberries into small pieces. Finally, add strawberry sauce to the low carb panna cotta and garnish with chopped strawberries.

Low carb zucchini brownies

Who says that juicy chocolate cake always has to be a calorie bomb? Our brownies with zucchini are low carb and definitely worth a sin!

You need:

  • 1 medium zucchini
  • 4 tbsp butter
  • 1 tbsp coconut oil (liquid)
  • 1 egg (size M)
  • 150 g birch sugar (xylitol)
  • 150 g almond flour
  • 4 heaped tablespoons of baking cocoa
  • 1 teaspoon vanilla extract
  • 1 teaspoon Baking powder
  • 1 pinch of salt
  • 60 g chocolate (at least 70% cocoa content)


That's how it's done:
Preheat the oven to 175 degrees and line the flat, rectangular baking pan with baking paper. Wash zucchini, cut off the ends and finely grate with a grater in a bowl.

Melt the butter in a bowl on low heat in the microwave or in a saucepan. Add coconut oil and add to the zucchini mixture. Add the egg, birch sugar and vanilla extract to the zucchini mixture and stir everything well.

In another bowl, mix the dry ingredients (almond flour, baking powder, salt and baking cocoa) and slowly fold into the zucchini mixture step by step. Chop chocolate on a board. Fold 2/3 of it under the dough. Pour the batter into the mold and sprinkle with the remaining chocolate.

Bake in the oven for 30 minutes and then leave to cool in the mold for another 30 minutes. Then turn the brownie cake out and cut into rectangular pieces. Let cool down again, then serve.

Low carb cheesecake trifle with raspberries

Do you love cheesecake? Then you will love this low carb dessert! Our cheesecake trifle has everything a forbidden delicious dessert should have: a delicate cream, crispy crumble and fruity berries.

You need (for 4 glasses):

For the sprinkles:

  • 5 tbsp ground almonds
  • 2 tbsp oatmeal
  • 3 teaspoons coconut oil (liquid)


For the cream:

  • 3 teaspoons maple syrup
  • 350 g cream cheese
  • 200 g Greek yogurt
  • 1 vanilla pod
  • 1 splash of lime juice


For the raspberry sauce:

  • 200 g raspberries
  • 1 teaspoon maple syrup


To garnish:


That's how it's done:
Mix the ingredients for the crumble in a bowl and knead. Let the pan get hot and toast the crumbles until they turn golden brown and crispy. Then take it off the stove and let it cool down.

For the cream, mix all the ingredients together until smooth and add a little lime juice to taste. Cover the cheesecake mixture and place it in the refrigerator for 30 minutes. In the meantime, puree 200 g raspberries in a blender and, depending on your taste, sweeten with maple syrup. Strain the raspberry sauce through a sieve into a bowl.

Pour a thin layer of streusel into the glasses, then add the cheesecake mixture and a tablespoon of raspberry sauce on top. Repeat again and finally garnish glasses with whole raspberries. Before serving, chill again in the refrigerator for about 30 minutes.

Low carb layer dessert with Greek yogurt

You shouldn't be put off by the comparatively high fat content of Greek yogurt. Because the fitness secret of Greek yogurt lies in its high protein content. As a result, the super creamy yogurt will keep you full for a long time. In addition, it tastes less sour than natural yoghurt, which is why you only need very little sweetness for the following low-carb dessert - this also saves calories.

You need (for 4 glasses):

  • 1 cup of Greek yogurt (500 g)
  • approx. 250 g mixed berries
  • 1 small cup of mixed nuts
  • Maple syrup (to taste)

That's how it's done:
Roughly chop the nuts and puree the berries - except for a handful for garnish - in a blender. Sweeten with a little maple syrup, depending on your taste. Strain the berry sauce through a sieve into a bowl. Let a pan get hot and briefly toast the nuts, then add a dash of maple syrup and caramelize. Caution: stir well in between, as the nuts can burn quickly.

Take the pan off the stove and let the caramelized nuts cool down briefly. Then add a tablespoon as the first thin layer to the glasses. Add 1-2 tablespoons of Greek yogurt and a tablespoon of berry sauce on top of the yogurt. Then nuts again, etc. Finally, garnish the low-carb dessert with nuts and berries and drizzle some maple syrup over it to taste.

Skyr cream dessert with apricot pulp

Anyone looking for a protein-rich satiety maker that is perfect for low-carb desserts will love Skyr. The milk product from Iceland is reminiscent of a mixture of yoghurt and quark, tastes wonderfully fresh and goes perfectly with summer fruits.

You need (for 4 glasses):
For the cream:


For the apricot pulp:

  • 6 ripe apricots
  • 1 tbsp honey
  • 2 teaspoons of lemon juice
  • 4 tbsp water


To garnish:

  • 2 ripe apricots
  • chopped pistachios

That's how it's done:
For the apricot pulp, wash 6 apricots, stone them and cut into small pieces. Place in a small saucepan and add the remaining ingredients for the apricot pulp. Let it steep for about 1 hour without heat. Then turn on the plate and let the apricot mixture simmer over medium heat for about 20 minutes. Take it from the stove and let it cool off. Then put in a container and puree with a hand blender to a smooth pulp. If necessary, add lime juice and honey to taste.

For the cream, mix Skyr with honey until smooth. Pour the apricot pulp into the glasses and spread the cream on top. Finally, wash the remaining apricots, remove the seeds and cut into slices. Place on the low-carb dessert and top with pistachios.

Healthy berry ice cream with an exotic note

Are you looking for a fresh, healthy low-carb dessert that can be prepared in a few seconds? How about our fruity berry ice cream with a fine coconut note?

You need (for 4 servings):

  • 300 g mixed frozen berries
  • 2 tbsp Greek yogurt
  • approx. 50 ml coconut drink (e.g. from Alpro)
  • some maple syrup or honey


That's how it's done:
Put the frozen berries in a blender and add yogurt and about 50 ml coconut drink. Sweeten with a little maple syrup or honey. Puree everything briefly. Then serve immediately.

Tip: Put the bowls in the freezer for about 10 minutes before serving, so the ice won't melt as quickly.

You can find more easy recipes here: Lose Weight Overnight: Great Low Carb Dinner Ideas

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