18 Delicious Low Calorie Dessert Recipes Healthy

Who says dessert has to derail your healthy habits? We’ve rounded up 18 irresistibly delicious low-calorie treats that satisfy your sweet tooth without the guilt. From creamy chocolate mousse to fruity popsicles, these recipes prove that lighter can still mean decadent. Whether you’re craving a quick bite or a showstopping finale, these desserts are sure to delight—no deprivation required. Ready to indulge? Let’s dig in!

Chocolate Avocado Mousse

This dreamy mousse swaps heavy cream for ripe avocado, giving you a silky, guilt-free dessert that’s secretly packed with good fats.

Ingredients:

• 2 ripe avocados, pitted and scooped
• 1/4 cup unsweetened cocoa powder
• 1/3 cup pure maple syrup
• 1 tsp vanilla extract
• 1/8 tsp salt
• 2 tbsp almond milk (or any milk)
• Fresh berries or shaved chocolate for topping (optional)

Instructions:

1. In a food processor, blend avocados until completely smooth, scraping down the sides as needed (about 1 minute).
2. Add 1/4 cup cocoa powder, 1/3 cup maple syrup, 1 tsp vanilla, and 1/8 tsp salt. Blend again until combined.
3. With the processor running, drizzle in 2 tbsp almond milk until the mixture is fluffy and resembles pudding (about 30 seconds).
4. Divide into serving cups and chill for at least 30 minutes. Top with berries or chocolate if desired.

The magic here? The avocados lend a buttery richness that makes this mousse taste decadent—no one will guess it’s dairy-free!

Tip: For a minty twist, add 1/4 tsp peppermint extract with the vanilla.

Strawberry Chia Seed Pudding

This creamy, dreamy chia pudding is like dessert for breakfast—packed with fresh strawberry flavor and ready to grab straight from the fridge.

Ingredients:

• 1 1/2 cups unsweetened almond milk (or milk of choice)
• 1/4 cup chia seeds
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 1 cup fresh strawberries, hulled and diced
• 1 tbsp honey (optional, for topping)

Instructions:

1. In a medium bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla until fully combined. Let sit for 5 minutes, then whisk again to prevent clumping.
2. Cover and refrigerate for at least 4 hours (or overnight) until thickened to a pudding-like consistency.
3. Just before serving, fold in the diced strawberries, reserving a few for garnish. Drizzle with honey if desired.

The magic here? The chia seeds plump up into a silky texture while the strawberries add juicy bursts of sweetness—no cooking required!

Tip: For extra creaminess, blend half the pudding with an additional 1/4 cup strawberries before layering.

Banana Oat Cookies

These soft, chewy cookies are a guilt-free treat that come together with just a few pantry staples—perfect for breakfast or an afternoon snack.

Ingredients:

• 2 ripe bananas, mashed (about ¾ cup)
• 1 ½ cups old-fashioned rolled oats
• ¼ cup creamy peanut butter
• 2 tbsp honey
• ½ tsp cinnamon
• ¼ tsp salt
• ⅓ cup dark chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, combine the mashed bananas, 1 ½ cups oats, ¼ cup peanut butter, 2 tbsp honey, ½ tsp cinnamon, and ¼ tsp salt. Fold in ⅓ cup chocolate chips if using.
3. Scoop 1-tbsp portions of dough onto the sheet, spacing them 1 inch apart. Flatten slightly with a fork.
4. Bake for 12–15 minutes until edges are golden. Let cool on the sheet for 5 minutes before transferring.

The natural sweetness of bananas means no refined sugar is needed, while the oats add a satisfying chew. Tip: For extra crunch, toast the oats in a dry skillet for 5 minutes before mixing!

Greek Yogurt Berry Parfait

This Greek Yogurt Berry Parfait is a fuss-free breakfast or snack that feels indulgent but comes together in minutes—layered with creamy yogurt, juicy berries, and a satisfying crunch.

• 2 cups plain Greek yogurt (whole or 2%)
• 1 tbsp honey
• 1 tsp vanilla extract
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1/2 cup granola
• 1 tbsp chia seeds (optional)

1. In a small bowl, whisk together the Greek yogurt, 1 tbsp honey, and 1 tsp vanilla extract until smooth.
2. Slice strawberries if using, and gently toss all berries together in another bowl.
3. In a glass or jar, layer half the yogurt mixture, followed by half the berries, 1/4 cup granola, and a sprinkle of chia seeds (if using). Repeat layers.
4. Serve immediately, or refrigerate for up to 2 hours (the granola will stay crisp for a bit!).

The magic here is in the contrast—silky yogurt, bursts of sweet-tart berries, and that irresistible granola crunch. It’s a texture lover’s dream!

Tip: For a make-ahead version, store the granola separately and add just before serving.

Pumpkin Spice Rice Cakes

These cozy, lightly spiced rice cakes are like a hug in snack form—soft, subtly sweet, and perfect with a cup of tea.

Ingredients:

• 2 cups cooked short-grain white rice (cooled)
• 1/4 cup pumpkin puree
• 2 tbsp brown sugar
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1 tbsp butter (for cooking)
• Maple syrup (for drizzling, optional)

Instructions:

1. In a bowl, mash the cooked rice lightly with a fork. Stir in the pumpkin puree, 2 tbsp brown sugar, 1 tsp pumpkin pie spice, 1/2 tsp vanilla extract, and 1/4 tsp salt until evenly combined.
2. Heat 1 tbsp butter in a nonstick skillet over medium-low. Scoop 1/4-cup portions of the mixture into the pan, flattening gently into 1/2-inch-thick cakes. Cook for 3–4 minutes per side until golden and crisp at the edges.
3. Serve warm with a drizzle of maple syrup if desired.

The pumpkin keeps these rice cakes tender inside while the edges caramelize into a delicate crunch—a fun twist on classic fried rice cakes.

Tip: For extra texture, press a few chopped pecans into the cakes before flipping.

Skinny Lemon Cheesecake Bars

These lightened-up lemon cheesecake bars are creamy, tangy, and just sweet enough—perfect for when you want a guilt-free treat that doesn’t skimp on flavor.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 3 tbsp melted butter
• 1 tbsp granulated sugar
• 16 oz reduced-fat cream cheese, softened
• 1/2 cup plain Greek yogurt
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix 1 1/2 cups graham cracker crumbs, 3 tbsp melted butter, and 1 tbsp sugar. Press firmly into the pan’s bottom. Bake for 10 minutes, then cool slightly.
3. Beat 16 oz cream cheese and 1/2 cup Greek yogurt until smooth. Add 1/2 cup sugar, 2 eggs, 1/4 cup lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla. Mix until just combined.
4. Pour filling over the crust. Bake for 30–35 minutes until edges are set but the center jiggles slightly. Cool completely, then chill for 4 hours.

The secret? Greek yogurt adds a luscious tang while keeping these bars ultra-creamy—no one will guess they’re lighter!

Tip: For clean slices, wipe your knife between cuts and dip it in warm water first.

Apple Cinnamon Energy Bites

These no-bake bites taste like apple pie in snackable form—packed with cozy spice and chewy sweetness for a quick energy boost.

Ingredients:

• 1 cup old-fashioned rolled oats
• 1/2 cup almond butter
• 1/3 cup honey
• 1/2 cup finely diced dried apples
• 1 tsp ground cinnamon
• 1/4 tsp sea salt
• 1 tbsp chia seeds

Instructions:

1. In a large bowl, mix rolled oats, dried apples, 1 tsp cinnamon, 1/4 tsp salt, and chia seeds until combined.
2. Add almond butter and honey, stirring until the mixture clumps together like a sticky dough (use your hands if needed).
3. Roll into 12 balls (about 1 tbsp each) and place on a parchment-lined tray. Chill for 30 minutes to firm up.

The chia seeds add a subtle crunch, while the dried apples keep every bite juicy—no one will guess they’re gluten-free! Tip: For extra flavor, roll the bites in crushed pecans before chilling.

Peanut Butter Protein Balls

These no-bake peanut butter protein balls are the perfect grab-and-go snack—packed with energy, protein, and just the right amount of sweetness.

Ingredients:

• 1 cup creamy peanut butter
• 1/3 cup honey
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 1 cup old-fashioned oats
• 1/4 cup ground flaxseed
• 1/4 cup mini chocolate chips
• 2 tbsp chia seeds

Instructions:

1. In a large bowl, mix 1 cup creamy peanut butter, 1/3 cup honey, 1 tsp vanilla extract, 1/2 tsp cinnamon, and 1/8 tsp salt until smooth.
2. Stir in 1 cup old-fashioned oats, 1/4 cup ground flaxseed, 1/4 cup mini chocolate chips, and 2 tbsp chia seeds until fully combined.
3. Roll the mixture into 1-inch balls (about 1 tbsp each) and place them on a parchment-lined tray.
4. Chill in the fridge for 30 minutes to firm up before serving.

The chia seeds add a subtle crunch, while the honey and peanut butter keep these bites irresistibly chewy—no baking required!

Tip: For a firmer texture, freeze the balls for 10 minutes before transferring to the fridge.

Zucchini Brownies

These fudgy zucchini brownies are secretly packed with veggies, but you’d never know it—just rich chocolate flavor and a melt-in-your-mouth texture.

Ingredients:

• 1 ½ cups shredded zucchini (packed, excess moisture squeezed out)
• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 tsp vanilla extract
• 1 large egg
• 1 ½ cups all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking pan.
2. In a bowl, whisk together melted butter, 1 cup granulated sugar, ½ cup brown sugar, 2 tsp vanilla extract, and the egg until smooth.
3. Fold in shredded zucchini.
4. In another bowl, sift together 1 ½ cups flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt. Gradually mix dry ingredients into the wet batter until just combined.
5. Stir in 1 cup chocolate chips, then spread batter evenly into the prepared pan.
6. Bake for 25–30 minutes, until a toothpick inserted comes out with moist crumbs (not wet batter). Let cool before slicing.

The zucchini keeps these brownies incredibly moist while letting the deep chocolate flavor shine—no one will guess there’s a veggie hiding inside!

Tip: For extra decadence, drizzle with melted chocolate or dust with powdered sugar after cooling.

Watermelon Sorbet

This refreshing sorbet is summer in a bowl—naturally sweet, icy-cold, and ridiculously easy to blend up with just three ingredients.

Ingredients:

• 4 cups seedless watermelon, cubed (about 1 small watermelon)
• 1/4 cup granulated sugar
• 2 tbsp fresh lime juice

Instructions:

1. Blend the watermelon, 1/4 cup sugar, and 2 tbsp lime juice in a blender until completely smooth, about 1 minute.
2. Pour the mixture into a 9×5-inch loaf pan or shallow freezer-safe dish. Freeze for 1 hour, then scrape with a fork to break up ice crystals. Repeat every 30 minutes for 3–4 hours total, until fluffy and scoopable.

The secret? Those frequent scrapes create the perfect light, almost creamy texture—no fancy ice cream maker required.

Tip: For extra vibrancy, stir in a handful of torn mint leaves before freezing.

Almond Flour Chocolate Chip Cookies

These almond flour chocolate chip cookies are chewy, nutty, and just sweet enough—perfect for when you want a gluten-free treat that doesn’t skimp on flavor.

• 2 ½ cups blanched almond flour
• ½ tsp baking soda
• ¼ tsp fine sea salt
• ⅓ cup melted coconut oil (cooled slightly)
• ⅓ cup pure maple syrup
• 1 tsp vanilla extract
• ½ cup dark chocolate chips

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 ½ cups almond flour, ½ tsp baking soda, and ¼ tsp salt.
3. Stir in ⅓ cup melted coconut oil, ⅓ cup maple syrup, and 1 tsp vanilla until a thick dough forms.
4. Fold in ½ cup chocolate chips, then scoop dough into 1-tbsp balls and place 2 inches apart on the sheet.
5. Bake for 10–12 minutes until edges are golden (centers will look soft—they’ll firm up as they cool).

The almond flour gives these cookies a tender, slightly crumbly texture, while the maple syrup adds a subtle caramel note. Let them cool for 5 minutes before devouring!

Tip: For extra richness, sprinkle flaky sea salt on top right after baking.

Raspberry Coconut Ice Pops

These creamy, fruity pops are a dreamy way to beat the heat—bursting with tart raspberries and rich coconut milk for a treat that feels indulgent but couldn’t be simpler.

Ingredients:

• 1 (13.5 oz) can full-fat coconut milk
• 1/4 cup honey (or maple syrup for vegan)
• 1 tsp vanilla extract
• 1 1/2 cups fresh or frozen raspberries
• 1 tbsp lemon juice

Instructions:

1. In a blender, combine coconut milk, honey, and vanilla extract. Blend until smooth, about 30 seconds.
2. Pour 1/3 of the coconut mixture into popsicle molds, filling each about halfway. Freeze for 30 minutes to set slightly.
3. Meanwhile, blend raspberries and lemon juice until smooth. Strain through a fine-mesh sieve to remove seeds (optional).
4. Layer the raspberry puree over the coconut base, then top with remaining coconut mixture. Insert sticks and freeze for at least 4 hours or overnight.

The magic here? Swirling the layers creates a gorgeous ombre effect—and the contrast of tangy raspberry against the creamy coconut is downright addictive.

Tip: Run molds under warm water for 5 seconds to release pops easily.

Carrot Cake Energy Bars

Carrot Cake Energy Bars

These no-bake energy bars taste like a slice of carrot cake but are packed with wholesome ingredients—perfect for a quick breakfast or an afternoon pick-me-up.

Ingredients:

• 1 cup rolled oats
• 1 cup pitted Medjool dates (about 8–10)
• 1 cup grated carrots (packed)
• 1/2 cup raw walnuts
• 1/4 cup unsweetened shredded coconut
• 2 tbsp maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1/4 tsp ground ginger
• Pinch of salt

Instructions:

1. In a food processor, pulse the oats, walnuts, and shredded coconut until finely ground (about 20 seconds).
2. Add the dates, grated carrots, maple syrup, cinnamon, vanilla, ginger, and salt. Process until the mixture sticks together when pressed (1–2 minutes).
3. Line an 8×8-inch pan with parchment paper. Press the mixture firmly into the pan, smoothing the top with a spatula.
4. Chill in the fridge for at least 1 hour, then slice into 10 bars.

These bars nail the cozy spice of carrot cake with a chewy texture—thanks to the dates—and a subtle crunch from the walnuts. No oven required!

Tip: For extra decadence, drizzle melted dark chocolate over the bars before chilling.

Blueberry Oatmeal Muffins

These tender, wholesome muffins are bursting with juicy blueberries and a hint of cinnamon—perfect for a quick breakfast or afternoon snack.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 2/3 cup packed light brown sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 2 large eggs
• 1/2 cup whole milk
• 1/3 cup melted unsalted butter, cooled
• 1 tsp vanilla extract
• 1 1/2 cups fresh or frozen blueberries

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 1 1/2 cups flour, 1 cup oats, 2/3 cup brown sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon.
3. In another bowl, beat 2 eggs, then whisk in 1/2 cup milk, 1/3 cup melted butter, and 1 tsp vanilla until smooth.
4. Fold the wet ingredients into the dry mixture until just combined. Toss 1 1/2 cups blueberries with 1 tbsp flour (to prevent sinking), then gently fold into the batter.
5. Divide batter evenly among muffin cups (they’ll be nearly full). Bake for 20–22 minutes, until tops spring back when pressed.

The oats add a delightful chewiness, while the cinnamon-brown sugar combo makes these muffins taste like a cozy morning in every bite.

Tip: For extra crunch, sprinkle raw oats and a pinch of sugar on top before baking!

Coconut Chia Pudding with Mango

This creamy Coconut Chia Pudding with Mango is like a tropical vacation in a bowl—luscious, refreshing, and ready with just 5 minutes of prep!

• 1/2 cup chia seeds
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup unsweetened almond milk
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1 ripe mango, diced
• 2 tbsp toasted coconut flakes (for topping)

1. In a large bowl, whisk together chia seeds, coconut milk, almond milk, maple syrup, and vanilla extract until fully combined. Let sit for 5 minutes, then whisk again to prevent clumping.
2. Cover and refrigerate for at least 4 hours (or overnight) until thickened to a pudding-like consistency.
3. Divide the pudding into bowls and top with diced mango and toasted coconut flakes.

The magic here? The chia seeds plump up into a silky, custardy texture that pairs perfectly with juicy mango and crunchy coconut. It’s dessert-worthy but healthy enough for breakfast!

Tip: For extra creaminess, swap almond milk with coconut water or light coconut milk.

Vanilla Protein Mug Cake

Craving something sweet but want to keep it high-protein? This fluffy vanilla mug cake comes together in minutes and tastes like dessert—without the guilt.

Ingredients:

• 1/4 cup vanilla protein powder (whey or plant-based)
• 2 tbsp almond flour
• 1 tbsp coconut sugar (or granulated sugar)
• 1/2 tsp baking powder
• 1/4 tsp vanilla extract
• 1 large egg white (or 3 tbsp liquid egg whites)
• 3 tbsp unsweetened almond milk
• 1 tsp melted coconut oil (or neutral oil)

Instructions:

1. In a 12-oz microwave-safe mug, whisk together 1/4 cup vanilla protein powder, 2 tbsp almond flour, 1 tbsp coconut sugar, and 1/2 tsp baking powder until no lumps remain.
2. Add 1/4 tsp vanilla extract, 1 large egg white, 3 tbsp almond milk, and 1 tsp melted coconut oil. Stir vigorously until smooth (about 30 seconds).
3. Microwave on high for 60–75 seconds, or until the center springs back when lightly pressed. Let cool 1 minute before digging in.

The secret? Whipping the batter well creates an airy, cake-like texture—no dense protein puck here! Top with fresh berries or a drizzle of nut butter for extra indulgence.

Tip: For a cakeier texture, microwave in 15-second intervals after the first minute to avoid overcooking.

Peach and Almond Crumble

This cozy peach and almond crumble is summer dessert perfection—juicy fruit beneath a buttery, nutty topping that’s impossible to resist.

Ingredients

• 4 cups sliced fresh peaches (about 5 medium)
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/3 cup sliced almonds
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed

Instructions

1. Preheat oven to 375°F. In a large bowl, toss peaches with 1/4 cup granulated sugar, 1 tbsp lemon juice, 1 tsp vanilla, and 1/2 tsp cinnamon. Pour into an 8-inch square baking dish.
2. In another bowl, mix 1 cup flour, 1/2 cup oats, 1/2 cup brown sugar, 1/3 cup almonds, and 1/4 tsp salt. Cut in 6 tbsp cold butter with a pastry cutter or fingers until crumbly.
3. Sprinkle topping evenly over peaches. Bake for 30–35 minutes until bubbling and golden. Cool 10 minutes before serving.

The almonds add a delightful crunch to the tender peaches, while the oat topping stays perfectly crisp—no soggy crumbs here!

Tip: For extra depth, swap half the vanilla for almond extract.

Matcha Green Tea Panna Cotta

Silky, subtly sweet, and infused with earthy matcha, this panna cotta is an elegant dessert that comes together with minimal effort—perfect for impressing guests or treating yourself.

Ingredients

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 1/2 tsp high-quality matcha powder
• 1 tsp vanilla extract
• 1 1/4 tsp unflavored gelatin

Instructions

1. In a small bowl, sprinkle 1 1/4 tsp gelatin over 1/2 cup milk. Let sit for 5 minutes to bloom.
2. In a saucepan over medium heat, whisk together 2 cups heavy cream, 1/4 cup sugar, and 1 1/2 tsp matcha powder until steaming (do not boil). Remove from heat.
3. Stir in the bloomed gelatin mixture and 1 tsp vanilla extract until fully dissolved. Strain through a fine-mesh sieve into a pitcher to remove any clumps.
4. Divide mixture among 4 ramekins or glasses. Chill for at least 4 hours, or until set (the edges should be firm when gently nudged).

The magic here? The matcha’s vibrant color and delicate bitterness balance the cream’s richness, making each spoonful feel like a mini spa moment.

Tip: For a stunning finish, top with a drizzle of honey or a sprinkle of crushed pistachios just before serving.

Conclusion

With these 18 delicious low-calorie desserts, satisfying your sweet tooth has never been easier—or healthier! Whether you’re craving something fruity, chocolatey, or creamy, there’s a guilt-free treat here for everyone. Give these recipes a try, and let us know which ones you love in the comments below. Don’t forget to share this roundup on Pinterest so others can enjoy these tasty delights too. Happy baking!