The Best Gluten Free Sugar Free Desserts for a Healthy Sweet Tooth

Crave-worthy treats with no gluten, no sugar, and no regrets

Here’s the thing: finding real-deal gluten free sugar free desserts that actually taste like dessert is harder than it should be. If you’ve ever sunk your teeth into a dry, crumbly cookie that promised “healthy indulgence,” only to be hit with a weird aftertaste and a whole lot of disappointment, I’ve been there too.

When Emma was diagnosed with celiac, I made a promise — dessert would never feel like a loss. I wanted options that didn’t just “pass” for sweets but were truly delicious. Safe for her. Satisfying for all of us.

So I got to testing. And failing. And testing again. (One recipe took me twelve tries — yep, I counted.) I started blending low-glycemic sweeteners, texture-rich ingredients like almond flour, and dairy-free swaps where needed. Slowly but surely, I built up a collection of gluten free sugar free desserts that felt like wins — not compromises. If you’re just getting started, you might also love my best easy gluten free desserts and this beginner-friendly guide to easy gluten free desserts for days when you’re not worried about the sugar as much as the gluten.

The result? These 18 recipes that now live on repeat in our kitchen. Creamy puddings, chewy cookies, gooey bars, bliss balls you’ll keep in the freezer — these aren’t just “good for sugar-free,” they’re good period. And if you’re planning for a crowd, don’t miss my top 6 easy gluten free desserts for a crowd — they’re perfect partners for these sugar-free treats on a big dessert table.

Let’s kick things off with four favorites I make when Emma’s friends come over — the ones where nobody even asks if they’re “healthy.”

🎄 Jump to Your Favorite Gluten Free Sugar Free Desserts:

• Cashew Cream Cheese Fat Bombs
• Sugar-Free Egg Custard
• Avocado Chocolate Pudding
• Coconut Cocoa Bliss Balls
• Zucchini “Apple” Crumble Bars
• Keto Chocolate Chip Cookies
• Cranberry Almond Bars
• Cinnamon Pecan Muffins
• Sugar-Free Hot Cocoa Mix
• Chocolate Hazelnut Fudge
• “Sex in a Pan” Layered Dessert
• Gingerbread Truffles
• Raspberry Thumbprint Cookies
• Almond Flour Pumpkin Blondies
• Coconut Flour Banana Muffins
• Lemon Coconut Bliss Balls
• No-Bake Chocolate Oat Bars
• Naturally Sweetened Apple Crisp

Want more ideas beyond the sugar-free options here? Check out my easy gluten free chocolate desserts and easy gluten free desserts no bake roundups for even more inspiration.

Cashew Cream Cheese Fat Bombs (No Bake, Gluten-Free, Sugar-Free)

These little guys are exactly what they sound like: rich, creamy bites of cheesecake-like heaven. They’re sugar-free, gluten-free, no-bake, and only take about ten minutes to make. I keep a batch in the freezer for quick snacks — Emma loves them in her lunchbox.

They’re also the kind of treat I include whenever I’m making a platter from my simple gluten free desserts with few ingredients — minimal effort, maximum payoff.

Sweetener: None — naturally low in carbs and sugar
Prep Time: 10 minutes Freeze Time: 2 hours Servings: 12

Ingredients

• 8 oz full-fat cream cheese, softened
• 1 cup cashew butter (or almond butter, if you prefer)
• 1 tsp ground cinnamon
• ¼ cup chopped cashews (optional, for topping)

Instructions

1. Line your muffin tin: Use a 12-cup muffin tin and add paper liners. These make removal and cleanup easier.
2. Mix the base: In a medium mixing bowl, beat together the cream cheese, cashew butter, and cinnamon using a hand mixer. You want the mixture smooth and slightly fluffy — about 1–2 minutes.
3. Portion: Spoon the mixture evenly into the liners. You should fill each cup about halfway.
4. Top it off: Sprinkle chopped cashews on top if you’re using them — it adds great crunch and a little visual flair.
5. Freeze — Slide that tray into the freezer for a good 2 hours (or longer) until those little bites are nice and firm.
6. Pop out & stash away — Once they’re set, just peel them out of the liners and tuck them into an airtight container. They’ll keep happily in the fridge for about 5 days — or hang out in the freezer for up to 3 months (if y’all don’t eat them all first).
7. Serve chilled — they’re firm, creamy, and satisfying right from the fridge.

Optional Drizzle

Melt some sugar-free dark chocolate (like Lily’s) and drizzle on top before freezing for an extra decadent finish.

Rachel’s Tip: These taste like cinnamon cheesecake cups and they travel well. I pack two in Emma’s lunchbox when she needs a boost — she calls them “school candy.”

Cashew Cream Cheese Fat Bombs (No Bake, Gluten-Free, Sugar-Free)

Rich, creamy cheesecake-like fat bombs made with cream cheese and cashew butter. They’re sugar-free, gluten-free, no-bake, and perfect for quick snacks or lunchboxes.

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Prep Time 10 minutes mins

Course Dessert

Cuisine American

Servings 12 fat bombs

Ingredients

  

Main

• 8 oz full-fat cream cheese softened
• 1 cup cashew butter (or almond butter, if you prefer)
• 1 tsp ground cinnamon
• 1/4 cup chopped cashews (optional, for topping)

Instructions

 

• Line your muffin tin: Use a 12-cup muffin tin and add paper liners. These make removal and cleanup easier.
• Mix the base: In a medium mixing bowl, beat together the cream cheese, cashew butter, and cinnamon using a hand mixer until the mixture is smooth and slightly fluffy, about 1–2 minutes.
• Portion: Spoon the mixture evenly into the liners, filling each cup about halfway.
• Top it off: Sprinkle chopped cashews on top, if using, for extra crunch and visual appeal.
• Freeze: Slide the tray into the freezer for about 2 hours, or longer, until the bites are firm.
• Pop out and stash away: Once set, peel the fat bombs out of the liners and transfer them to an airtight container. They’ll keep in the fridge for about 5 days or in the freezer for up to 3 months.
• Serve chilled: Enjoy the fat bombs straight from the fridge or freezer; they should be firm, creamy, and satisfying.
• Melt some sugar-free dark chocolate (such as Lily’s) and drizzle over the tops of the fat bombs before freezing for an extra decadent finish.
• These taste like cinnamon cheesecake cups and travel well. Pack one or two in a lunchbox or snack container for an easy pick-me-up.

Notes

These cashew cream cheese fat bombs are naturally low in carbs and sugar, with no added sweetener. Store them in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. For an extra decadent finish, drizzle melted sugar-free dark chocolate over the tops before freezing. They taste like cinnamon cheesecake cups and travel well; they’re great packed as a lunchbox treat or quick snack.

Keyword cashew butter dessert, cashew cream cheese fat bombs, gluten-free, low carb dessert, lunchbox snack, no-bake, simple gluten free desserts with few ingredients, sugar-free

Sugar-Free Egg Custard (Microwave or Stovetop)

This is one of those comforting desserts that feels fancy but takes just five ingredients and about ten minutes. I usually make it on snow days or after church on Sundays — it’s warm, creamy, and Emma says it tastes like “hot ice cream.”

Sweetener: Truvia or monk fruit blend
Prep Time: 5 min Cook Time: 8 min Servings: 6

Ingredients

• 4 large eggs
• 1 cup half-and-half
• ½ cup heavy whipping cream
• ¼ cup Truvia (or ½ cup monk fruit blend)
• ¼ tsp ground nutmeg

Instructions

Microwave Method

1. In a blender, combine the eggs, half-and-half, heavy cream, sweetener, and nutmeg. Blend on low for about 15–20 seconds — just enough to combine without foaming.
2. Pour into a 6-cup microwave-safe glass bowl or individual custard cups.
3. Microwave at 50% power for 4 minutes. Stir gently.
4. Microwave for another 3–4 minutes, still at 50% power, stirring every minute until the custard thickens slightly.

Stovetop Method

1. In a medium saucepan over low heat, stir the mixture constantly until it reaches 185°F or thickly coats the back of a spoon.
2. Remove from heat and strain through a fine mesh sieve if needed for extra-smooth texture.
3. Let it cool slightly, then chill in the fridge for at least 2 hours for a classic custard. You can serve it warm if you prefer.

Top with a dash of nutmeg or fresh berries for a festive look.

Rachel’s Real-Talk: When I don’t have time to bake, this is my go-to. It’s foolproof, even for a microwave. And if you have any left over? Blend it with a splash of cream and you’ve got a pourable custard sauce perfect over gluten free Christmas desserts or any of the cozy bakes in my easy gluten free baking guide.

Sugar-Free Egg Custard (Microwave or Stovetop)

A warm, creamy five-ingredient custard that cooks in minutes using either the microwave or stovetop.

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Prep Time 5 minutes mins

Cook Time 8 minutes mins

Course Dessert

Cuisine American

Servings 6

Ingredients

  

• 4 large eggs
• 1 cup half-and-half
• 1/2 cup heavy whipping cream
• 1/4 cup Truvia or 1/2 cup monk fruit blend
• 1/4 tsp ground nutmeg

Instructions

 

Microwave Method

• In a blender, combine the eggs, half-and-half, heavy cream, sweetener, and nutmeg. Blend on low for about 15–20 seconds.
• Pour into a 6-cup microwave-safe glass bowl or individual custard cups.
• Microwave at 50% power for 4 minutes. Stir gently.
• Microwave for another 3–4 minutes at 50% power, stirring every minute until the custard thickens slightly.

Stovetop Method

• In a medium saucepan over low heat, stir the mixture constantly until it reaches 185°F or coats the back of a spoon.
• Remove from heat and strain through a fine mesh sieve if needed.
• Let cool slightly, then chill for at least 2 hours. Serve warm if preferred.
• Top with a dash of nutmeg or fresh berries.

Notes

Top with nutmeg or berries. Leftovers can be blended with a splash of cream for a pourable custard sauce.

Keyword cream dessert, egg custard, gluten-free, low carb, microwave custard, stovetop custard, sugar-free

Avocado Chocolate Pudding (Dairy-Free, Sugar-Free)

I’ll be honest: I was skeptical the first time I saw avocado in a dessert recipe. But after making this for the third time in one week, I stopped questioning it. This pudding is luscious, silky, and has zero weird aftertaste. Even Emma, who swore she hated avocados, asked for seconds.

Sweetener: Sugar-free maple syrup or liquid stevia
Prep Time: 10 min Chill Time: 1 hour Servings: 4

Ingredients

• 2 ripe avocados (about 8 oz total)
• ⅔ cup unsweetened coconut milk
• ⅓ cup sugar-free maple syrup (or 2 Tbsp powdered sweetener + extra milk as needed)
• ⅓ cup unsweetened cocoa powder
• 1 tsp vanilla extract
• ¼ tsp salt
• Optional toppings: sugar-free chocolate chips, sea salt flakes

Instructions

1. Prep the avocados: Scoop out the flesh and discard any brown spots.
2. Blend: In a food processor or high-speed blender, add all ingredients. Blend for 1 minute until completely smooth.
3. Scrape down the sides and blend again for 20 more seconds.
4. Taste and adjust: Add more sweetener or cocoa, or thin slightly with extra coconut milk.
5. Chill: Spoon into ramekins or jars and refrigerate for at least 1 hour to let the flavors deepen.
6. Top with sugar-free chocolate chips or a sprinkle of flaky sea salt before serving.

Rachel’s Tip: This is a great make-ahead dessert — you can even freeze it into pops for the summer. It’s secretly healthy and genuinely indulgent. If you’re a chocolate lover, pair this with a few recipes from my easy gluten free chocolate desserts roundup for a full chocolate-lover’s dessert spread.

Avocado Chocolate Pudding (Dairy-Free, Sugar-Free)

Luscious, silky avocado chocolate pudding that’s dairy-free, sugar-free, and secretly healthy, with rich chocolate flavor and no weird aftertaste.

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Prep Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Servings 4

Ingredients

  

Ingredients

• 2 ripe avocados about 8 oz total
• 2/3 cup unsweetened coconut milk
• 1/3 cup sugar-free maple syrup or 2 Tbsp powdered sweetener + extra milk as needed
• 1/3 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• sugar-free chocolate chips or flaky sea salt optional toppings

Instructions

 

• Prep the avocados: Scoop out the flesh and discard any brown spots.
• In a food processor or high-speed blender, add all ingredients. Blend for 1 minute until completely smooth.
• Scrape down the sides and blend again for 20 more seconds.
• Taste and adjust by adding more sweetener or cocoa, or thinning slightly with extra coconut milk as needed.
• Spoon the pudding into ramekins or jars and refrigerate for at least 1 hour to let the flavors deepen.
• Top with sugar-free chocolate chips or a sprinkle of flaky sea salt before serving.

Notes

Sweetener: Sugar-free maple syrup or liquid stevia. Rachel’s Tip: This is a great make-ahead dessert — you can even freeze it into pops for the summer. It’s secretly healthy and genuinely indulgent. If you’re a chocolate lover, pair this with a few recipes from my easy gluten free chocolate desserts roundup for a full chocolate-lover’s dessert spread.

Keyword avocado chocolate pudding, avocado dessert, chocolate dessert, dairy-free dessert, healthy dessert, make-ahead dessert, sugar-free dessert

Coconut Cocoa Bliss Balls (No Bake, Sugar-Free)

When the Texas heat makes baking unthinkable, I whip up a batch of these no-bake bliss balls. They’re coconutty, chocolatey, and ready in about 20 minutes from start to fridge.

Sweetener: None — naturally sweet from nut butter and coconut
Prep Time: 15 min Chill Time: 15 min Servings: 12

Ingredients

• 1 cup almond butter
• ½ cup coconut oil, softened
• ⅓ cup shredded coconut (fresh or unsweetened)
• 1 Tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a medium bowl, stir together almond butter, softened coconut oil, shredded coconut, cocoa powder, vanilla, and salt until everything’s fully mixed.
2. Chill the mixture for 15 minutes in the fridge so it firms up just a bit — this makes rolling easier.
3. Scoop and roll into 1-inch balls.
4. Roll each ball in extra shredded coconut or cocoa powder if desired.
5. Place on a parchment-lined tray and refrigerate for 20 minutes until set.
6. Store in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.

Rachel’s Real-Talk: Add a pinch of instant espresso for a mocha version that grown-ups love. These also make great hostess gifts — pop a few in a tin with a note and you’re everyone’s favorite neighbor. I often tuck them alongside a tray from my gluten and dairy free desserts collection when I’m hosting friends who have mixed dietary needs.

Coconut Cocoa Bliss Balls (No Bake, Sugar-Free)

These no-bake bliss balls are coconutty, chocolatey, and ready in about 20 minutes from start to fridge.

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Prep Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert

Servings 12

Ingredients

  

Ingredients

• 1 cup almond butter
• 1/2 cup coconut oil softened
• 1/3 cup shredded coconut fresh or unsweetened
• 1 Tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• salt pinch

Instructions

 

• In a medium bowl, stir together almond butter, softened coconut oil, shredded coconut, cocoa powder, vanilla, and salt until fully mixed.
• Chill the mixture for 15 minutes in the fridge so it firms up.
• Scoop and roll into 1-inch balls.
• Roll each ball in extra shredded coconut or cocoa powder if desired.
• Place on a parchment-lined tray and refrigerate for 20 minutes until set.
• Store in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.

Notes

Add a pinch of instant espresso for a mocha version. Makes great hostess gifts. Fits well within gluten and dairy free desserts collections.

Keyword bliss balls, chocolate, coconut, gluten-free, healthy dessert, no-bake, sugar-free

Zucchini “Apple” Crumble Bars (Strictly Sugar-Free & Gluten-Free)

I swear, if you don’t tell folks what’s inside, they’ll never guess it’s zucchini. Emma thought I snuck in apple pie filling — and that’s exactly the goal. If you love this fake-out apple filling, you’ll be obsessed with my best gluten free apple crisp and the cozy ideas in easy gluten free apple desserts too.

These bars are cozy, cinnamony, and sneakily veggie-packed.

Sweetener: Swerve or erythritol
Prep Time: 25 min Bake Time: 25 min Servings: 12 bars

Ingredients

Crust + Crumble:

• 1 ½ cups almond flour
• 2 Tbsp coconut flour
• ¼ cup + 2 Tbsp Swerve (or monk-fruit blend)
• ⅛ tsp baking soda
• ¼ tsp xanthan gum
• 2 pinches salt
• 5 Tbsp cold unsalted butter, cubed

Filling:

• 3 medium zucchini, peeled, seeded, chopped
• 4 Tbsp unsalted butter
• 1 tsp cinnamon
• 2 Tbsp Swerve
• 2 Tbsp lemon juice
• 1 tsp vanilla extract
• ⅛ tsp xanthan gum

Instructions

1. Prep the pan: Preheat oven to 350°F. Line a 6×6 or 7×7 pan with parchment.
2. Make the crust: In a mixing bowl, combine almond flour, coconut flour, sweetener, baking soda, xanthan gum, and salt. Cut in cold butter using a pastry cutter or fork until crumbly.
3. Press ⅔ of the dough into the prepared pan to form the base. Refrigerate the rest for the crumble topping.
4. Pre-bake crust for 10–12 minutes, just until the edges look golden. Cool.
5. Make the filling: In a saucepan, melt butter and add chopped zucchini, cinnamon, sweetener, lemon juice, and vanilla. Cook 15–20 minutes, stirring often, until the zucchini softens and the mixture reduces.
6. Sprinkle in xanthan gum and stir until thick.
7. Assemble: Spread filling over baked crust. Crumble the reserved dough on top.
8. Bake again for 15–18 minutes, until topping is golden.
9. Cool completely and chill 1 hour before slicing.

Why this matters: Cold butter keeps the crust tender and creates that shortbread texture.

Rachel’s Real-Talk: These bars are great make-ahead desserts. Keep them in the fridge and serve cold — they slice cleaner and hold up better on dessert platters.

Zucchini “Apple” Crumble Bars

Cozy, cinnamony, veggie-packed crumble bars that taste just like apple — even though they’re made with zucchini.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Course Dessert

Servings 12 bars

Ingredients

  

Crust + Crumble

• 1 1/2 cups almond flour
• 2 Tbsp coconut flour
• 1/4 cup + 2 Tbsp Swerve or monk-fruit blend
• 1/8 tsp baking soda
• 1/4 tsp xanthan gum
• 2 pinches salt
• 5 Tbsp unsalted butter cold, cubed

Filling

• 3 medium zucchini peeled, seeded, chopped
• 4 Tbsp unsalted butter
• 1 tsp cinnamon
• 2 Tbsp Swerve
• 2 Tbsp lemon juice
• 1 tsp vanilla extract
• 1/8 tsp xanthan gum

Instructions

 

• Prep the pan: Preheat oven to 350°F. Line a 6×6 or 7×7 pan with parchment.
• Make the crust: In a mixing bowl, combine almond flour, coconut flour, sweetener, baking soda, xanthan gum, and salt. Cut in cold butter until crumbly.
• Press 2/3 of the dough into the prepared pan to form the base. Refrigerate the rest for the crumble topping.
• Pre-bake crust for 10–12 minutes, just until the edges look golden. Cool.
• Make the filling: In a saucepan, melt butter and add chopped zucchini, cinnamon, sweetener, lemon juice, and vanilla. Cook 15–20 minutes until softened and reduced.
• Sprinkle in xanthan gum and stir until thick.
• Assemble: Spread filling over baked crust. Crumble the reserved dough on top.
• Bake again for 15–18 minutes, until topping is golden.
• Cool completely and chill 1 hour before slicing.

Notes

Why this matters: Cold butter keeps the crust tender and creates that shortbread texture. Rachel’s Real-Talk: These bars are great make-ahead desserts and slice cleaner when chilled.

Keyword crumble bars, fake apple, gluten free desserts, gluten-free, low carb, sugar-free, zucchini

Chocolate Chip Cookies (Monk-Fruit Sweetened)

I’ve tried a dozen versions of sugar-free cookies. Most were sad. These are not. They’re buttery, crisp on the edges, and soft inside — everything a Christmas cookie should be, just without the crash.

Sweetener: Golden monk fruit + erythritol
Prep Time: 15 min Bake Time: 12–13 min Servings: 18 cookies

Ingredients

• 1 large egg
• ⅓ cup ghee or softened butter
• ⅔ cup golden monk fruit sweetener
• 1 ½ tsp vanilla extract
• 1 cup super-fine almond flour
• 2 Tbsp coconut flour
• ½ tsp xanthan gum
• ½ tsp baking soda
• 1 tsp cinnamon (optional)
• 3 oz sugar-free chocolate chips
• Pinch sea salt (for topping)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment.
2. Cream together butter/ghee and sweetener until fluffy (about 2 minutes).
3. Add the egg and vanilla, beating until smooth.
4. In a separate bowl, whisk together almond flour, coconut flour, xanthan gum, baking soda, and cinnamon.
5. Combine dry and wet ingredients. Fold in chocolate chips.
6. Scoop dough into 1 Tbsp-sized balls. Place on baking sheet and gently flatten.
7. Sprinkle with sea salt.
8. Bake 11–13 minutes, or until the edges are golden brown.
9. Cool on the pan for 10 minutes — they firm up as they cool.

Rachel’s Tip: These are freezer-friendly. I stash a batch uncooked and pop a few in the air fryer when I want that warm cookie smell without turning on the oven — right alongside comfort recipes like my gluten free air fryer apple crisp for a full air-fryer dessert night.

Chocolate Chip Cookies (Monk-Fruit Sweetened)

Buttery, crisp-edged, soft-centered sugar-free chocolate chip cookies sweetened with golden monk fruit and perfect for Christmas baking.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Course Dessert

Cuisine American

Servings 18 cookies

Ingredients

  

• 1 large egg
• 1/3 cup ghee or softened butter
• 2/3 cup golden monk fruit sweetener
• 1 1/2 tsp vanilla extract
• 1 cup super-fine almond flour
• 2 Tbsp coconut flour
• 1/2 tsp xanthan gum
• 1/2 tsp baking soda
• 1 tsp cinnamon optional
• 3 oz sugar-free chocolate chips
• pinch sea salt for topping

Instructions

 

• Preheat oven to 350°F. Line a baking sheet with parchment.
• Cream together butter/ghee and sweetener until fluffy (about 2 minutes).
• Add the egg and vanilla, beating until smooth.
• In a separate bowl, whisk together almond flour, coconut flour, xanthan gum, baking soda, and cinnamon.
• Combine dry and wet ingredients. Fold in chocolate chips.
• Scoop dough into 1 Tbsp-sized balls. Place on baking sheet and gently flatten.
• Sprinkle with sea salt.
• Bake 11–13 minutes, or until the edges are golden brown.
• Cool on the pan for 10 minutes — they firm up as they cool.

Notes

Rachel’s Tip: These are freezer-friendly and can be baked from frozen in the air fryer.

Keyword almond flour cookies, chocolate chip cookies, christmas cookies, gluten-free, holiday cookies, monk fruit, sugar-free

Cranberry Almond Bars (Allulose-Sweetened)

These bars scream holiday with their tart-sweet filling and golden crumb topping. The cranberry jam sets up beautifully thanks to chia seeds (bonus fiber!) and no refined sugar in sight.

Sweetener: Allulose or powdered erythritol
Prep Time: 20 min Bake Time: 20 min Chill Time: 2 h Servings: 12

Ingredients

Cranberry Filling

• 10.5 oz cranberries (fresh or frozen)
• ¾ cup allulose
• ½ tsp vanilla extract
• 1 Tbsp orange zest
• ¼ cup water
• 1 Tbsp chia seeds

Crust + Topping

• 2 ½ cups almond flour
• 5 Tbsp unsalted butter, melted
• 3 Tbsp allulose
• 1 large egg
• 1 tsp vanilla extract
• 2 tsp cinnamon

Instructions

1. Make the filling: In a saucepan, bring cranberries, allulose, vanilla, orange zest, and water to a boil. Reduce to medium and cook 8–10 minutes, until berries pop and thicken.
2. Stir in chia seeds and let chill in the fridge to set while crust bakes.
3. Preheat oven to 350°F. Line a square pan with parchment.
4. Make the crust: Mix almond flour, butter, sweetener, egg, vanilla, and cinnamon into a dough.
5. Press ⅔ of the dough into the pan. Bake 10–12 minutes until just golden.
6. Bake topping: Crumble the rest of the dough on a separate tray and bake 8–10 minutes.
7. Assemble: Spread cooled cranberry filling over base. Crumble topping over it and press gently.
8. Chill 2 hours to fully set before slicing.

Rachel’s Tip: These freeze perfectly and hold their shape on holiday trays. That cranberry chia jam? Pure magic — no one misses the sugar. They fit right in with the rest of my gluten free Thanksgiving desserts for a crowd and gluten and dairy free desserts for Christmas — bright, pretty, and easy to prep ahead.

Cranberry Almond Bars (Allulose-Sweetened)

Tart-sweet cranberry filling layered with a golden almond flour crust and crumble topping, made with allulose and no refined sugar.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

  

Cranberry Filling

• 10.5 oz cranberries fresh or frozen
• 3/4 cup allulose
• 1/2 tsp vanilla extract
• 1 Tbsp orange zest
• 1/4 cup water
• 1 Tbsp chia seeds

Crust + Topping

• 2 1/2 cups almond flour
• 5 Tbsp unsalted butter melted
• 3 Tbsp allulose
• 1 large egg
• 1 tsp vanilla extract
• 2 tsp cinnamon

Instructions

 

• Make the filling: In a saucepan, bring cranberries, allulose, vanilla, orange zest, and water to a boil. Reduce to medium and cook 8–10 minutes, until berries pop and thicken.
• Stir in chia seeds and let chill in the fridge to set while crust bakes.
• Preheat oven to 350°F. Line a square pan with parchment.
• Make the crust: Mix almond flour, butter, sweetener, egg, vanilla, and cinnamon into a dough.
• Press ⅔ of the dough into the pan. Bake 10–12 minutes until just golden.
• Bake topping: Crumble the rest of the dough on a separate tray and bake 8–10 minutes.
• Assemble: Spread cooled cranberry filling over base. Crumble topping over it and press gently.
• Chill 2 hours to fully set before slicing.

Notes

These bars freeze well and slice cleanly once chilled. The cranberry chia jam sets up beautifully without refined sugar.

Keyword allulose, almond flour, christmas dessert, cranberry bars, gluten-free, holiday dessert, sugar-free, thanksgiving dessert

Chocolate Hazelnut Fudge (Sugar-Free & Gluten-Free)

This is my “church potluck” dessert because people beg for the recipe every single time. It’s rich, silky, and loaded with toasted hazelnuts — and absolutely no one guesses it’s sugar-free.

Sweetener: Allulose or erythritol + monk fruit
Prep Time: 15 min Chill Time: 3 h Servings: 16 pieces

Ingredients

• 1 cup sugar-free condensed milk
• 5 oz sugar-free dark chocolate chips
• ⅓ cup sugar-free Nutella-style spread
• ⅓ cup powdered allulose or erythritol
• ⅓ cup collagen protein powder (optional)
• 1 tsp hazelnut extract (or vanilla)
• ⅔ cup toasted hazelnuts, chopped

Instructions

1. Prep the pan: Line an 8×8 pan with parchment and lightly grease.
2. Warm the condensed milk in a saucepan just until simmering. Don’t boil!
3. Add chocolate and hazelnut spread; let sit 2 minutes, then whisk until smooth.
4. Stir in sweetener, collagen, and extract until glossy.
5. Fold in ⅔ of the hazelnuts, reserving some for topping.
6. Pour into pan, smooth the top, and press remaining nuts on top.
7. Chill 3–4 hours until firm.
8. Slice with a warm knife into 16 squares.

Rachel’s Real-Talk: This freezes beautifully. I wrap individual squares and keep them hidden in the back of the freezer (shhh — don’t tell Emma).

Chocolate Hazelnut Fudge (Sugar-Free & Gluten-Free)

Rich, silky chocolate hazelnut fudge made sugar-free and gluten-free, perfect for potlucks and always a crowd favorite.

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Prep Time 15 minutes mins

Total Time 3 minutes mins

Course Dessert

Cuisine American

Servings 16 pieces

Ingredients

  

• 1 cup sugar-free condensed milk
• 5 oz sugar-free dark chocolate chips
• 1/3 cup sugar-free Nutella-style spread
• 1/3 cup powdered allulose or erythritol
• 1/3 cup collagen protein powder optional
• 1 tsp hazelnut extract or vanilla
• 2/3 cup toasted hazelnuts chopped

Instructions

 

• Prep the pan: Line an 8×8 pan with parchment and lightly grease.
• Warm the condensed milk in a saucepan just until simmering. Don’t boil!
• Add chocolate and hazelnut spread; let sit 2 minutes, then whisk until smooth.
• Stir in sweetener, collagen, and extract until glossy.
• Fold in 2/3 of the hazelnuts, reserving some for topping.
• Pour into pan, smooth the top, and press remaining nuts on top.
• Chill 3–4 hours until firm.
• Slice with a warm knife into 16 squares.

Notes

Rachel’s Real-Talk: This freezes beautifully. Wrap individual squares and store in the freezer.

Keyword chocolate, fudge, gluten-free, hazelnut, no-bake, sugar-free

Sugar-Free Hot Cocoa Mix (Gluten-Free, Keto-Friendly)

This cocoa mix is a pantry staple at our house. I’ve tested a dozen versions over the years, but this one? It’s silky, rich, and made with real chocolate and low-glycemic sweeteners. I give it out in little mason jars during the holidays with handwritten tags. Emma calls it “mom’s secret cocoa dust.”

Sweetener: Powdered erythritol or monk fruit blend
Prep Time: 10 min Servings: 12 cups of cocoa (from one mix batch)

Ingredients

• 1 ¼ cups powdered erythritol (or monk fruit/allulose blend)
• ¾ cup unsweetened cocoa powder (Dutch-processed = richer flavor)
• ⅓ cup collagen peptides (optional for creaminess + protein)
• 2 oz unsweetened baking chocolate, chopped
• ¼ tsp fine sea salt
• 1 tsp vanilla powder (optional, but gives great depth)

Instructions

1. Blend the mix: Add all ingredients to a food processor.
2. Pulse 30–60 seconds, until chocolate is finely ground and the whole thing looks like soft, cocoa-colored powder.
3. Store in a glass jar with a tight lid at room temp. Keeps for 3+ months.

To Serve

• Heat 10–12 oz unsweetened almond milk (or your choice of milk). Stir in 2–3 Tbsp cocoa mix until dissolved. For a café-style finish, blend it for 5 seconds in a bullet blender.
• Top with sugar-free whipped cream or shaved dark chocolate.

Rachel’s Tip: This cocoa mix saved me the year we did a dairy-free Christmas movie night with Emma’s entire soccer team. No one even noticed it wasn’t Swiss Miss.

Sugar-Free Hot Cocoa Mix (Gluten-Free, Keto-Friendly)

A silky, rich sugar-free hot cocoa mix made with real chocolate and low-glycemic sweeteners. This gluten-free, keto-friendly pantry staple is perfect for gifting in mason jars and makes cozy mugs of cocoa all season long.

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Prep Time 10 minutes mins

Course Beverage

Servings 12 cups cocoa

Ingredients

  

Cocoa Mix

• 1 1/4 cups powdered erythritol or monk fruit/allulose blend
• 3/4 cup unsweetened cocoa powder Dutch-processed = richer flavor
• 1/3 cup collagen peptides optional for creaminess + protein
• 2 oz unsweetened baking chocolate chopped
• 1/4 tsp fine sea salt
• 1 tsp vanilla powder optional, but gives great depth

To Serve

• 10-12 oz unsweetened almond milk or your choice of milk
• 2-3 Tbsp cocoa mix
• sugar-free whipped cream for topping
• shaved dark chocolate for topping

Instructions

 

• Blend the mix: Add all ingredients to a food processor.
• Pulse 30–60 seconds, until the chocolate is finely ground and the mixture looks like soft, cocoa-colored powder.
• Store the cocoa mix in a glass jar with a tight lid at room temperature. It keeps well for 3+ months.
• Heat 10–12 oz unsweetened almond milk, or your preferred milk, until steaming but not boiling.
• Stir in 2–3 tablespoons of cocoa mix until fully dissolved.
• For a café-style finish, blend the hot cocoa for about 5 seconds in a bullet blender.
• Top with sugar-free whipped cream or shaved dark chocolate before serving.

Notes

Sweetener: use powdered erythritol or a monk fruit/allulose blend. Collagen peptides are optional but add extra creaminess and protein. Store the finished cocoa mix in a glass jar with a tight lid at room temperature; it keeps for 3+ months. Rachel’s Tip: This cocoa mix saved me the year we did a dairy-free Christmas movie night with Emma’s entire soccer team. No one even noticed it wasn’t Swiss Miss.

Keyword drink mix, gluten-free, holiday, hot chocolate, keto-friendly, low carb, make ahead, sugar-free hot cocoa mix

Cinnamon Pecan Muffins (Sugar-Free, Gluten-Free)

These muffins make the whole house smell like a December morning in Texas — warm, nutty, cinnamon-sweet, and cozy as all get-out. They freeze beautifully and reheat like a dream.

Sweetener: Golden erythritol
Prep Time: 15 min Bake Time: 25–30 min Servings: 10 muffins

Ingredients

Muffin Batter

• 3 large eggs, room temp
• ¼ cup unsalted butter, melted and cooled
• ¼ cup cream cheese, softened
• ⅓ cup golden erythritol (or monk fruit blend)
• 1 ½ cups blanched almond flour
• ½ cup chopped pecans
• 2 ½ tsp cinnamon
• 1 ½ tsp baking powder
• Pinch salt

Streusel Topping

• ½ cup chopped pecans
• 1 Tbsp unsalted butter, melted
• 1 Tbsp golden erythritol
• ½ tsp cinnamon

Instructions

1. Preheat oven to 350°F. Line 12 muffin cups (you’ll fill 10).
2. In one bowl, whisk eggs, melted butter, cream cheese, and erythritol until smooth.
3. In another, stir almond flour, baking powder, cinnamon, and salt.
4. Add dry to wet. Mix well. Fold in chopped pecans.
5. Divide batter among liners, filling ¾ full.
6. Mix streusel topping and sprinkle over each muffin.
7. Bake — Pop that pan in the oven for about 25 to 30 minutes, until the top turns golden and a toothpick poked in the center comes out clean.
8. Cool 10 minutes before transferring to a rack.

Rachel’s Real-Talk: These smell like cinnamon cupcakes. Emma always sneaks one when they’re still warm — and honestly, so do I. They’re also a natural fit for my gluten free nut free desserts crowd if you swap the pecans for a nut-free crunchy topping and want something breakfast-ish but still dessert-worthy.

Cinnamon Pecan Muffins (Sugar-Free, Gluten-Free)

These muffins make the whole house smell like a December morning in Texas — warm, nutty, cinnamon-sweet, and cozy as all get-out. They freeze beautifully and reheat like a dream.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 10 muffins

Ingredients

  

Muffin Batter

• 3 large eggs room temperature
• 1/4 cup unsalted butter melted and cooled
• 1/4 cup cream cheese softened
• 1/3 cup golden erythritol or monk fruit blend
• 1 1/2 cups blanched almond flour
• 1/2 cup chopped pecans
• 2 1/2 tsp cinnamon
• 1 1/2 tsp baking powder
• 1 pinch salt

Streusel Topping

• 1/2 cup chopped pecans
• 1 Tbsp unsalted butter melted
• 1 Tbsp golden erythritol
• 1/2 tsp cinnamon

Instructions

 

• Preheat oven to 350°F. Line 12 muffin cups (you’ll fill 10).
• In one bowl, whisk eggs, melted butter, cream cheese, and erythritol until smooth.
• In another, stir almond flour, baking powder, cinnamon, and salt.
• Add dry to wet. Mix well. Fold in chopped pecans.
• Divide batter among liners, filling 3/4 full.
• Mix streusel topping and sprinkle over each muffin.
• Bake for about 25 to 30 minutes, until the top turns golden and a toothpick poked in the center comes out clean.
• Cool 10 minutes before transferring to a rack.

Notes

Sweetener: Golden erythritol. Rachel’s Real-Talk: These smell like cinnamon cupcakes. Emma always sneaks one when they’re still warm — and honestly, so do I. They’re also a natural fit for my gluten free nut free desserts crowd if you swap the pecans for a nut-free crunchy topping and want something breakfast-ish but still dessert-worthy.

Keyword almond flour muffins, cinnamon pecan muffins, gluten free breakfast, gluten free dessert, gluten-free, golden erythritol, low sugar dessert, sugar-free

Gingerbread Truffles (No Bake, Sugar-Free)

These taste like a cross between cookie dough and gingerbread fudge — rich, spicy, and dipped in chocolate. No oven required. Just mix, roll, dip, and chill.

Sweetener: Sugar-free maple syrup (monk fruit or allulose)
Prep Time: 20 min Freeze Time: 30 min Servings: 12 truffles

Ingredients

• 1 ¼ cups blanched almond flour
• 3 Tbsp vegan butter or regular butter
• 3 Tbsp sugar-free maple syrup (like Lakanto or Wholesome Yum)
• ½ tsp vanilla extract
• ¾ tsp cinnamon
• ¾ tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp cloves
• ¼ tsp allspice
• ¼ tsp salt
• 1 cup sugar-free chocolate chips
• 1 tsp coconut oil

Instructions

1. Mix the dough: In a bowl, stir almond flour, melted butter, syrup, vanilla, and all spices. Mix into a sticky dough.
2. Taste and adjust sweetness if needed.
3. Scoop and roll into 1-inch balls.
4. Freeze 30 minutes on a parchment-lined tray.
5. Melt chocolate: Combine chips and coconut oil. Microwave in 30-second bursts, stirring until smooth.
6. Dip truffles in melted chocolate using a fork. Tap off excess.
7. Place back on tray. Add crushed pecans or sugar-free cookie crumbs on top if you like.
8. Chill 15–20 minutes until set.

Rachel’s Tip: Emma calls these “holiday happiness bites.” They’re perfect for gifting or stashing in the fridge for late-night sweet cravings. I love pairing them with a few recipes from my vegan gluten free desserts collection when I’m putting together an inclusive holiday cookie box.

Gingerbread Truffles (No Bake, Sugar-Free)

These taste like a cross between cookie dough and gingerbread fudge — rich, spicy, and dipped in chocolate. No oven required. Just mix, roll, dip, and chill.

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Prep Time 20 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 12 truffles

Ingredients

  

Ingredients

• 1 1/4 cups blanched almond flour
• 3 Tbsp vegan butter or regular butter
• 3 Tbsp sugar-free maple syrup like Lakanto or Wholesome Yum
• 1/2 tsp vanilla extract
• 3/4 tsp cinnamon
• 3/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp allspice
• 1/4 tsp salt
• 1 cup sugar-free chocolate chips
• 1 tsp coconut oil

Instructions

 

• Mix the dough: In a bowl, stir almond flour, melted butter, syrup, vanilla, and all spices. Mix into a sticky dough.
• Taste and adjust sweetness if needed.
• Scoop and roll into 1-inch balls.
• Freeze 30 minutes on a parchment-lined tray.
• Melt chocolate: Combine chips and coconut oil. Microwave in 30-second bursts, stirring until smooth.
• Dip truffles in melted chocolate using a fork. Tap off excess.
• Place back on tray. Add crushed pecans or sugar-free cookie crumbs on top if you like.
• Chill 15–20 minutes until set.

Notes

Rachel’s Tip: Emma calls these “holiday happiness bites.” They’re perfect for gifting or stashing in the fridge for late-night sweet cravings. I love pairing them with a few recipes from my vegan gluten free desserts collection when I’m putting together an inclusive holiday cookie box.

Keyword christmas treats, gingerbread truffles, gluten free dessert, holiday dessert, no bake truffles, sugar-free dessert

Raspberry Thumbprint Cookies (Sugar-Free, Gluten-Free)

These are classic holiday cookies with a twist — almond flour dough and sugar-free jam. They’re tender, buttery, and absolutely stunning on a cookie tray.

Sweetener: Erythritol
Prep Time: 15 min Bake Time: 15 min Servings: 20 cookies

Ingredients

• 1 ½ cups blanched almond flour
• ¼ cup cream cheese, softened
• ¼ cup unsalted butter, softened
• 5 Tbsp powdered erythritol
• ½ tsp vanilla extract
• 1 large egg
• ¼ cup sugar-free raspberry jam

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment.
2. Cream together butter, cream cheese, erythritol, and vanilla until fluffy.
3. Beat in the egg.
4. Stir in almond flour. If dough feels sticky, chill for 15 minutes.
5. Scoop 1-Tbsp balls onto tray. Press your thumb into each center.
6. Fill with about ½ tsp jam.
7. Bake 14–16 minutes until edges are golden.
8. Cool completely — they’ll firm up as they cool.

Rachel’s Tip: Warm the jam slightly before filling. It spreads easier and gives that gorgeous jewel-like center.

Raspberry Thumbprint Cookies (Sugar-Free, Gluten-Free)

Tender, buttery almond flour thumbprint cookies filled with sugar-free raspberry jam — perfect for a classic holiday cookie tray.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 20 cookies

Ingredients

  

Cookies

• 1 1/2 cups blanched almond flour
• 1/4 cup cream cheese softened
• 1/4 cup unsalted butter softened
• 5 Tbsp powdered erythritol
• 1/2 tsp vanilla extract
• 1 egg large
• 1/4 cup sugar-free raspberry jam

Instructions

 

• Preheat oven to 350°F. Line a baking sheet with parchment.
• Cream together butter, cream cheese, erythritol, and vanilla until fluffy.
• Beat in the egg.
• Stir in almond flour. If dough feels sticky, chill for 15 minutes.
• Scoop 1-Tbsp balls onto tray. Press your thumb into each center.
• Fill each indentation with about 1/2 teaspoon jam.
• Bake 14–16 minutes until edges are golden.
• Cool completely — they’ll firm up as they cool.
• Rachel’s Tip: Warm the jam slightly before filling. It spreads easier and gives that gorgeous jewel-like center.

Notes

Sweetener: Erythritol. Rachel’s Tip: Warm the jam slightly before filling. It spreads easier and gives that gorgeous jewel-like center.

Keyword almond flour cookies, erythritol, gluten-free, holiday cookies, low carb, raspberry jam cookies, raspberry thumbprint cookies, sugar-free

Sex in a Pan (Layered Chocolate Dessert, Sugar-Free)

Yeah, the name makes folks giggle, but this is a showstopper layered dessert — crust, cream cheese, chocolate mousse, whipped topping. Every layer sugar-free, gluten-free, and rich enough to hush a crowd.

Sweetener: Monk fruit + allulose blend
Prep Time: 25 min Chill Time: 2 hrs Servings: 16 squares

Ingredients

Crust

• 1 ½ cups almond flour
• ½ cup pecan flour (or ground pecans)
• 2 Tbsp powdered sweetener
• ⅓ cup melted butter

Cream Cheese Layer

• 8 oz cream cheese
• ¼ cup heavy cream
• ¼ cup powdered sweetener
• ½ tsp vanilla

Chocolate Layer

• ⅓ cup cocoa powder
• 1 ½ cups heavy cream
• ⅓ cup powdered sweetener
• ½ tsp vanilla

Topping

• 1 ½ cups heavy cream
• 2 Tbsp powdered sweetener
• ½ tsp vanilla
• Sugar-free chocolate shavings

Instructions

1. Preheat oven to 350°F. Line an 8×8 pan.
2. Crust: Mix all crust ingredients. Press into pan. Bake 12–15 minutes. Cool completely.
3. Cream cheese layer: Beat cream, sweetener, and vanilla until fluffy. Beat in softened cream cheese. Spread over cooled crust.
4. Chocolate layer: Whip cream, sweetener, vanilla, and cocoa into mousse. Spread over cream cheese.
5. Whipped topping: Beat cream, sweetener, and vanilla to stiff peaks. Spread on top.
6. Garnish with shaved chocolate.
7. Chill 2+ hours before slicing.

Rachel’s Tip: The layers meld overnight. Make it a day ahead and slice with a warm knife — it’s like sugar-free tiramisu with a Texas accent.

Sex in a Pan (Layered Chocolate Dessert, Sugar-Free)

A showstopper layered chocolate dessert with a nutty crust, cream cheese layer, chocolate mousse, and whipped topping — all sugar-free, gluten-free, and rich enough to hush a crowd.

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Prep Time 25 minutes mins

Cook Time 2 hours hrs

Course Dessert

Cuisine American

Servings 16 squares

Ingredients

  

Crust

• 1 1/2 cups almond flour
• 1/2 cup pecan flour or ground pecans
• 2 Tbsp powdered sweetener
• 1/3 cup butter melted

Cream Cheese Layer

• 8 oz cream cheese softened
• 1/4 cup heavy cream
• 1/4 cup powdered sweetener
• 1/2 tsp vanilla

Chocolate Layer

• 1/3 cup cocoa powder
• 1 1/2 cups heavy cream
• 1/3 cup powdered sweetener
• 1/2 tsp vanilla

Topping

• 1 1/2 cups heavy cream
• 2 Tbsp powdered sweetener
• 1/2 tsp vanilla
• sugar-free chocolate shavings

Instructions

 

• Preheat oven to 350°F. Line an 8×8 pan.
• Mix all crust ingredients and press the mixture evenly into the prepared pan. Bake for 12–15 minutes, then cool completely.
• In a mixing bowl, beat the heavy cream, powdered sweetener, and vanilla until fluffy.
• Beat in the softened cream cheese until smooth, then spread the cream cheese mixture over the cooled crust.
• In a clean bowl, whip the heavy cream, powdered sweetener, vanilla, and cocoa powder together until it turns into a light, fluffy mousse. Spread the chocolate mousse over the cream cheese layer.
• Beat the heavy cream, powdered sweetener, and vanilla to stiff peaks, then spread the whipped topping over the chocolate layer.
• Garnish the top with sugar-free chocolate shavings.
• Chill for at least 2 hours before slicing into squares.
• For clean slices and the best flavor, chill overnight and slice with a warm knife.

Notes

Sweetener: Monk fruit + allulose blend. Rachel’s Tip: The layers meld overnight. Make it a day ahead and slice with a warm knife — it’s like sugar-free tiramisu with a Texas accent.

Keyword allulose, chocolate mousse, cream cheese dessert, gluten free dessert, holiday dessert, layered chocolate dessert, low carb dessert, make-ahead dessert, monk fruit, Sex in a Pan, sugar-free dessert, whipped cream dessert

Almond Flour Pumpkin Blondies (Maple-Sweetened)

These taste like pumpkin pie and a soft cookie had a very delicious baby. They’re gently sweet, not cloying, and the maple syrup gives that warm holiday vibe.

Sweetener: Pure maple syrup (refined sugar–free)
Prep Time: 10 min Bake Time: 20–24 min Servings: 12 blondies

Ingredients

• 1 ½ cups almond flour
• 1 tsp pumpkin pie spice
• ½ tsp cinnamon
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup pumpkin puree (not pie filling)
• ¼ cup melted coconut oil (or butter)
• ⅓ cup pure maple syrup
• 1 egg (or flax egg)
• 1 tsp vanilla extract
• ¼ cup dark chocolate chips

Instructions

1. Preheat oven to 350°F. Line an 8×8 pan with parchment.
2. Whisk dry ingredients in one bowl.
3. In another, mix pumpkin, oil, syrup, egg, vanilla.
4. Stir wet into dry. Fold in chocolate chips.
5. Spread into pan, bake 20–24 minutes or until center is just set.
6. Cool completely before slicing.

Rachel’s Tip: These are even better the next day after chilling — the pumpkin flavor gets deeper and richer.

Almond Flour Pumpkin Blondies (Maple-Sweetened)

Soft, gently sweet pumpkin blondies made with almond flour and maple syrup for a warm, holiday-inspired treat.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Dessert

Cuisine American

Servings 12 blondies

Ingredients

  

• 1 1/2 cups almond flour
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup pumpkin puree not pie filling
• 1/4 cup melted coconut oil or butter
• 1/3 cup pure maple syrup
• 1 egg or flax egg
• 1 tsp vanilla extract
• 1/4 cup dark chocolate chips

Instructions

 

• Preheat oven to 350°F. Line an 8×8 pan with parchment.
• Whisk dry ingredients in one bowl.
• In another bowl, mix pumpkin, oil, syrup, egg, and vanilla.
• Stir wet ingredients into dry ingredients. Fold in chocolate chips.
• Spread batter into the prepared pan and bake 20–24 minutes, or until the center is just set.
• Cool completely before slicing.

Notes

Rachel’s Tip: These are even better the next day after chilling — the pumpkin flavor gets deeper and richer.

Keyword almond flour dessert, almond flour pumpkin blondies, gluten free pumpkin blondies, maple sweetened dessert, pumpkin blondies, refined sugar-free dessert

Coconut Flour Banana Muffins (Naturally Sweetened)

These banana muffins are soft, moist, and naturally sweetened with ripe bananas — no refined sugar needed. They’re perfect for breakfast, snacks, or lunchboxes, and freeze beautifully for busy weeks.

Sweetener: None — naturally sweet from bananas
Prep Time: 10 min Bake Time: 20 min Servings: 10 muffins

Ingredients

• 3 medium ripe bananas, mashed
• 4 large eggs
• ¼ cup melted coconut oil (or butter)
• 1 tsp vanilla extract
• ½ cup coconut flour
• ½ tsp baking soda
• ½ tsp cinnamon
• Pinch of salt
• Optional: ¼ cup chopped nuts or sugar-free chocolate chips

Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mash the bananas. Whisk in eggs, coconut oil, and vanilla until smooth.
3. Add coconut flour, baking soda, cinnamon, and salt. Stir until a thick batter forms.
4. Fold in nuts or chocolate chips if desired.
5. Divide batter evenly among 10 muffin cups, filling about ¾ full.
6. Bake 18–22 minutes, or until a toothpick comes out clean.
7. Cool on a rack before serving.

Rachel’s Tip: The secret to perfect texture? Let the batter sit for 5 minutes before baking — coconut flour needs a little time to absorb moisture.

Coconut Flour Banana Muffins (Naturally Sweetened)

These banana muffins are soft, moist, and naturally sweetened with ripe bananas — no refined sugar needed. They’re perfect for breakfast, snacks, or lunchboxes, and freeze beautifully for busy weeks.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 10 muffins

Ingredients

  

Ingredients

• 3 medium ripe bananas mashed
• 4 large eggs
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• salt pinch
• 1/4 cup chopped nuts or sugar-free chocolate chips optional

Instructions

 

• Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
• In a large bowl, mash the bananas. Whisk in eggs, coconut oil, and vanilla until smooth.
• Add coconut flour, baking soda, cinnamon, and salt. Stir until a thick batter forms.
• Fold in nuts or chocolate chips if desired.
• Divide batter evenly among 10 muffin cups, filling about 3/4 full.
• Bake 18–22 minutes, or until a toothpick comes out clean.
• Cool on a rack before serving.
• Rachel’s Tip: Let the batter sit for 5 minutes before baking so the coconut flour can absorb more moisture for the best texture.

Notes

Sweetener: None — naturally sweet from bananas. Rachel’s Tip: The secret to perfect texture? Let the batter sit for 5 minutes before baking — coconut flour needs a little time to absorb moisture.

Keyword banana muffins, breakfast, coconut flour, gluten-free, naturally sweetened, no refined sugar, snack

Lemon Coconut Bliss Balls (Date-Sweetened)

These bright, zesty bliss balls are a naturally sweet treat made with dates, coconut, and a pop of lemon. No refined sugar, no baking — just roll and chill.

Sweetener: Dates (natural)
Prep Time: 15 min Chill Time: 30 min Servings: 12 balls

Ingredients

• 1 cup shredded unsweetened coconut
• 6 Medjool dates, pitted
• 1 Tbsp coconut oil
• 2 Tbsp lemon juice
• 1 tsp lemon zest
• ½ tsp vanilla extract
• Pinch of salt
• Extra shredded coconut for rolling

Instructions

1. Add all ingredients to a food processor. Blend until mixture forms soft crumbs that stick together when pressed.
2. Taste and adjust lemon flavor or sweetness as desired.
3. Roll into 1-inch balls and coat in shredded coconut.
4. Refrigerate for at least 30 minutes to set.
5. Store in an airtight container in the fridge for up to 1 week or freeze for longer.

Rachel’s Real-Talk: These taste like little lemon truffles! I keep them in the freezer — one or two after dinner feels fancy but guilt-free.

Lemon Coconut Bliss Balls (Date-Sweetened)

These bright, zesty bliss balls are a naturally sweet treat made with dates, coconut, and lemon. No refined sugar and no baking required — just roll and chill.

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Prep Time 15 minutes mins

Total Time 45 minutes mins

Course Dessert, Snack

Servings 12 balls

Ingredients

  

Ingredients

• 1 cup shredded unsweetened coconut
• 6 Medjool dates pitted
• 1 Tbsp coconut oil
• 2 Tbsp lemon juice
• 1 tsp lemon zest
• 1/2 tsp vanilla extract
• pinch salt
• shredded coconut for rolling

Instructions

 

• Add all ingredients to a food processor. Blend until mixture forms soft crumbs that stick together when pressed.
• Taste and adjust lemon flavor or sweetness as desired.
• Roll into 1-inch balls and coat in shredded coconut.
• Refrigerate for at least 30 minutes to set.
• Store in an airtight container in the fridge for up to 1 week or freeze for longer.

Notes

Sweetener: Dates (natural). Refrigerate for at least 30 minutes to set. Store in an airtight container in the fridge for up to 1 week or freeze for longer. Rachel’s Real-Talk: These taste like little lemon truffles; one or two after dinner feels fancy but guilt-free.

Keyword date-sweetened, energy balls, healthy treat, lemon coconut bliss balls, no refined sugar, no-bake

No-Bake Chocolate Oat Bars (Maple + Coconut Oil Version)

These chewy, fudgy oat bars are naturally sweetened with maple syrup and layered with silky chocolate topping. Gluten-free, dairy-free, and perfect for when you don’t want to turn on the oven.

Sweetener: Pure maple syrup
Prep Time: 15 min Chill Time: 2 h Servings: 12 bars

Ingredients

Base Layer

• 2 cups gluten-free quick oats
• ½ cup almond butter (or sunflower seed butter)
• ½ cup coconut oil, melted
• ⅓ cup pure maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Chocolate Layer

• ½ cup sugar-free chocolate chips
• 1 Tbsp coconut oil
• 1 Tbsp maple syrup (optional, for shine)

Instructions

1. Line an 8×8 pan with parchment paper.
2. In a large bowl, mix oats, almond butter, melted coconut oil, maple syrup, vanilla, and salt until evenly coated.
3. Press mixture firmly into the pan to form an even base.
4. Melt chocolate chips with coconut oil (and maple syrup if using). Stir until smooth.
5. Pour chocolate layer over oat base and spread evenly.
6. Chill at least 2 hours or until set. Slice into bars.

Rachel’s Tip: These store best in the fridge — the coconut oil keeps them firm and perfectly chewy. Emma says they taste like “healthy fudge.”

No-Bake Chocolate Oat Bars (Maple + Coconut Oil Version)

Chewy, fudgy oat bars naturally sweetened with maple syrup and layered with a silky chocolate topping. Gluten-free, dairy-free, and no oven required.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Dessert

Cuisine American

Servings 12 bars

Ingredients

  

Base Layer

• 2 cups gluten-free quick oats
• 1/2 cup almond butter or sunflower seed butter
• 1/2 cup coconut oil melted
• 1/3 cup pure maple syrup
• 1 tsp vanilla extract
• salt pinch

Chocolate Layer

• 1/2 cup sugar-free chocolate chips
• 1 Tbsp coconut oil
• 1 Tbsp maple syrup optional, for shine

Instructions

 

• Line an 8×8 pan with parchment paper.
• In a large bowl, mix oats, almond butter, melted coconut oil, maple syrup, vanilla, and salt until evenly coated.
• Press mixture firmly into the pan to form an even base.
• Melt chocolate chips with coconut oil (and maple syrup if using). Stir until smooth.
• Pour chocolate layer over oat base and spread evenly.
• Chill at least 2 hours or until set. Slice into bars.

Notes

These store best in the fridge — the coconut oil keeps them firm and chewy. Optional maple syrup in the chocolate adds shine.

Keyword chocolate, dairy-free, gluten-free, healthy desserts, maple syrup, no-bake, oat bars

Naturally Sweetened Gluten-Free Apple Crisp

This is the one that makes the whole house smell like cinnamon, apples, and December mornings. The topping is golden and crisp, and the filling? Jammy but still juicy.

Sweetener: Maple syrup + coconut sugar
Prep Time: 15 min Bake Time: 35–40 min Servings: 6

Ingredients

Filling

• 5 cups sliced apples (Honeycrisp or Pink Lady)
• 2 Tbsp maple syrup
• 1 tsp cinnamon
• 1 tsp lemon juice
• 1 Tbsp arrowroot starch

Topping

• ¾ cup gluten-free oats
• ½ cup almond flour
• ¼ cup coconut sugar
• ¼ cup chopped pecans (optional)
• ⅓ cup melted butter (or coconut oil)
• ½ tsp cinnamon
• Pinch salt

Instructions

1. Preheat oven to 350°F. Grease an 8×8 dish.
2. Mix filling ingredients. Spread into dish.
3. Stir together topping ingredients. Sprinkle over apples.
4. Bake 35–40 minutes until golden and bubbly.
5. Let rest 10 minutes before serving.

Rachel’s Real-Talk: Serve this warm with coconut whipped cream. I’ve never had leftovers last more than 24 hours.

Naturally Sweetened Gluten-Free Apple Crisp

A cozy gluten-free apple crisp with a jammy but still juicy apple filling and a golden, crisp oat-almond topping, naturally sweetened with maple syrup and coconut sugar.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Dessert

Cuisine American

Servings 6

Ingredients

  

Filling

• 5 cups sliced apples Honeycrisp or Pink Lady
• 2 Tbsp maple syrup
• 1 tsp cinnamon
• 1 tsp lemon juice
• 1 Tbsp arrowroot starch

Topping

• ¾ cup gluten-free oats
• ½ cup almond flour
• ¼ cup coconut sugar
• ¼ cup chopped pecans optional
• ⅓ cup melted butter or coconut oil
• ½ tsp cinnamon
• pinch salt

Instructions

 

• Preheat oven to 350°F. Grease an 8×8 dish.
• Mix filling ingredients together in a bowl, then spread the mixture into the prepared baking dish.
• Stir together all topping ingredients in a separate bowl, then sprinkle the mixture evenly over the apples.
• Bake for 35–40 minutes, or until the topping is golden and the filling is bubbly.
• Let rest for 10 minutes before serving.

Notes

Rachel’s Real-Talk: Serve this warm with coconut whipped cream. I’ve never had leftovers last more than 24 hours.

Keyword almond flour, apple crisp, apple dessert, coconut sugar, gluten-free, holiday dessert, maple syrup, naturally sweetened, oats, pecans

FAQs (Gluten Free Sugar Free Desserts Edition)

What sweet treats can you make without sugar?

Y’all, you’d be amazed. I’ve made cookies, fudge, mousse, custards, truffles, and even layered “tiramisu-style” desserts all without added sugar. The key is using natural, low-glycemic sweeteners like monk fruit, allulose, and erythritol. These natural sugar alternatives sweeten beautifully without spiking blood sugar — and they bake like a dream when paired with nut butter or coconut oil.

What foods are gluten free and sugar free?

Most whole foods are naturally both — think eggs, nuts, seeds, coconut, cocoa, fruits (in moderation), and dairy. For baking, almond flour, coconut flour, and certified gluten-free oats are my go-tos. (Just make sure your oats are labeled gluten-free — cross-contamination is super common!)

What sweets can you have if you are gluten-free?

Anything in this roundup! Cookies, bars, custards, puddings, muffins, and more — all safe for celiac and gluten-sensitive folks, and tested by me and Emma right here in our Texas kitchen. Every recipe is designed to taste like the “real” thing — no gritty textures or weird aftertastes.

What food is sweet but has no sugar?

Great question. Ripe Medjool dates, bananas, and apples have natural sweetness. For zero added sugar, try unsweetened coconut, cashew butter, or even sugar-free dark chocolate. These ingredients make desserts taste indulgent without needing a single spoonful of refined sugar.

Conclusion

So there you have it — 18 of my go-to gluten free sugar free desserts that deliver all the joy, flavor, and none of the crash. These aren’t the kind of desserts you settle for just because they’re gluten-free — they’re genuinely, lick-the-spoon delicious all on their own. I’ve tested every one (sometimes too many times, let’s be honest), Emma’s given her thumbs-up, and they’ve passed the toughest critics at school potlucks and family dinners.

I hope you bake one, share one, or hide a batch in the back of your freezer for those late-night sweet cravings (no shame in that game). And if you do? Please tag me or shoot me a photo. I love seeing what y’all make — it reminds me why I keep doing this.

– Rachel