18 Sweet Splenda Recipes for Healthy Desserts

Craving something sweet but want to keep it light? We’ve got you covered with these 18 irresistible Splenda desserts that prove healthy treats don’t have to skimp on flavor! From creamy cheesecakes to fudgy brownies, these recipes are perfect for satisfying your sweet tooth guilt-free. Whether you’re baking for a crowd or just treating yourself, dive in—your next favorite dessert is waiting!

Splenda Chocolate Chip Cookies

These Splenda Chocolate Chip Cookies deliver all the classic chewy-gooey goodness with a lighter touch—perfect for when you’re craving something sweet without the sugar overload.

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups Splenda granulated sweetener
• 2 large eggs
• 2 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups semi-sweet chocolate chips

1. Preheat oven to 375°F and line baking sheets with parchment paper.
2. In a large bowl, beat softened butter and Splenda together until fluffy (about 2 minutes). Add eggs one at a time, then mix in vanilla extract.
3. In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet ingredients, mixing just until combined. Fold in chocolate chips.
4. Drop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart. Bake for 9–11 minutes until edges are lightly golden but centers are still soft.
5. Let cool on sheets for 5 minutes before transferring to a wire rack.

The secret? Splenda keeps these cookies tender without that gritty aftertaste—no one will guess they’re lower-sugar! Tip: For extra chewiness, slightly underbake and let them firm up as they cool.

Low-Calorie Splenda Cheesecake

This low-calorie cheesecake proves you don’t need sugar to enjoy a rich, velvety dessert—just a few smart swaps and a whole lot of love.

Ingredients:

• 1 ½ cups graham cracker crumbs
• ¼ cup melted butter
• 2 tbsp Splenda Granulated Sweetener
• 24 oz (3 blocks) reduced-fat cream cheese, softened
• 1 cup Splenda Granulated Sweetener
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup light sour cream

Instructions:

1. Prep the crust: Mix 1 ½ cups graham cracker crumbs, ¼ cup melted butter, and 2 tbsp Splenda. Press firmly into a 9-inch springform pan. Chill for 15 minutes.
2. Make the filling: Beat softened cream cheese with 1 cup Splenda and 1 tsp vanilla until smooth. Add eggs one at a time, blending after each. Fold in ½ cup light sour cream.
3. Bake: Pour filling over crust. Bake at 325°F for 45–50 minutes until edges are set but the center slightly jiggles. Turn off the oven, crack the door, and let cool inside for 1 hour to prevent cracking.
4. Chill: Refrigerate for at least 4 hours (or overnight) before slicing.

The magic here? A touch of sour cream keeps it luxuriously creamy without the guilt—no one will guess it’s low-cal!

Tip: For a fruity twist, top with fresh berries tossed in a sprinkle of Splenda.

Splenda Banana Bread

This lightly sweetened banana bread is perfect for those looking to cut back on sugar without sacrificing flavor—moist, tender, and packed with ripe banana goodness.

Ingredients:

• 3 medium overripe bananas, mashed (about 1 1/2 cups)
• 1/3 cup unsweetened applesauce
• 1/4 cup melted coconut oil (or vegetable oil)
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup Splenda granulated sweetener
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together mashed bananas, applesauce, melted coconut oil, eggs, and 1 tsp vanilla extract until smooth.
3. In a separate bowl, combine 1 1/2 cups flour, 1/2 cup Splenda, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon. Fold dry ingredients into the wet mixture until just combined. Stir in walnuts (if using).
4. Pour batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The applesauce keeps this loaf extra moist, while the Splenda lets the natural banana flavor shine—no one will guess it’s lower in sugar!

Tip: For even sweeter bananas, roast them (peels on) at 300°F for 15–20 minutes before mashing.

Sugar-Free Splenda Lemon Bars

These zesty lemon bars deliver all the bright, tangy flavor you love without the sugar—perfect for a guilt-free treat that still feels indulgent.

Ingredients:

• For the crust: 1 1/2 cups all-purpose flour, 1/2 cup unsalted butter (cold and cubed), 1/4 cup Splenda granulated sweetener, 1/4 tsp salt
• For the filling: 4 large eggs, 3/4 cup Splenda granulated sweetener, 1/2 cup fresh lemon juice (about 3 lemons), 1 tbsp lemon zest, 1/4 cup all-purpose flour, 1/2 tsp baking powder
• For dusting (optional): 1 tbsp powdered Splenda sweetener

Instructions:

1. Prep the crust: Preheat oven to 350°F. In a food processor, pulse 1 1/2 cups flour, 1/2 cup cold butter, 1/4 cup Splenda, and 1/4 tsp salt until crumbly. Press evenly into an 8×8″ baking pan lined with parchment. Bake for 15 minutes until lightly golden.
2. Make the filling: Whisk together eggs, 3/4 cup Splenda, lemon juice, and 1 tbsp zest until smooth. Sift in 1/4 cup flour and 1/2 tsp baking powder, then whisk until just combined. Pour over the warm crust.
3. Bake: Return to the oven for 20–22 minutes until the filling is set (edges should be slightly golden, center just jiggly). Cool completely in the pan.
4. Chill & serve: Refrigerate for 2 hours, then dust with powdered Splenda if desired. Slice into squares.

The secret here? Splenda keeps the filling silky-smooth without graininess, while the buttery shortbread crust balances the tart lemon perfectly.

Tip: For extra tang, add an extra 1/2 tbsp of lemon zest to the filling!

Splenda Pumpkin Pie

This lighter take on classic pumpkin pie keeps all the cozy spice and creamy texture but cuts back on sugar—perfect for those who love dessert without the guilt.

Ingredients:

• 1 (9-inch) unbaked pie crust, chilled
• 1 (15-oz) can pure pumpkin puree
• 3/4 cup Splenda Granulated Sweetener
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 2 large eggs
• 1 (12-oz) can evaporated milk

Instructions:

1. Preheat oven to 425°F. Place the chilled pie crust in a 9-inch pie dish and crimp edges.
2. In a large bowl, whisk together the pumpkin puree, 3/4 cup Splenda, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, and 1/2 tsp salt until smooth.
3. Beat in the eggs one at a time, then gradually stir in the evaporated milk until fully combined.
4. Pour the filling into the pie crust. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake for 40–45 minutes until the center is set (a knife inserted should come out clean).
5. Cool completely on a wire rack before slicing.

The Splenda lets the pumpkin and spices shine, while the slow bake ensures that signature velvety custard texture. Tip: For extra flair, top with a dollop of whipped cream sweetened with a sprinkle of cinnamon.

Splenda Strawberry Shortcake

This lightened-up strawberry shortcake swaps sugar for Splenda, making it a guilt-free treat that still tastes like summer in every bite.

Ingredients:

• 2 cups sliced fresh strawberries
• 1/4 cup Splenda Granulated Sweetener, divided
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup cold unsalted butter, cubed
• 1/2 cup milk (whole or 2%)
• 1 cup whipped cream or whipped topping

Instructions:

1. Prep strawberries: Toss sliced strawberries with 2 tbsp Splenda in a bowl. Let sit 15 minutes until juicy.
2. Make shortcakes: Preheat oven to 425°F. Whisk flour, remaining 2 tbsp Splenda, baking powder, and salt in a large bowl. Cut in butter with a pastry cutter until crumbly. Stir in milk just until dough forms.
3. Bake: Drop 6 mounds of dough onto a parchment-lined baking sheet. Bake 12-15 minutes until lightly golden. Cool 5 minutes.
4. Assemble: Split warm shortcakes horizontally. Spoon strawberries and juice over bottoms, top with whipped cream, then crown with shortcake tops.

The magic here? Splenda keeps the shortcakes tender without weighing them down, so they stay fluffy against the juicy berries. Perfect for when you want dessert to feel special but not heavy.

Tip: For extra flavor, add a splash of vanilla or almond extract to the whipped cream!

Splenda Blueberry Muffins

These tender, lightly sweetened muffins are perfect for a guilt-free breakfast or snack—bursting with juicy blueberries in every bite!

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup Splenda granulated sweetener
• 2 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1 cup milk (whole or 2%)
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries (or frozen, unthawed)

Instructions:

1. Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together flour, Splenda, baking powder, and salt.
3. In another bowl, beat the egg, then stir in milk, vegetable oil, and vanilla extract.
4. Pour wet ingredients into dry ingredients and mix just until combined (a few lumps are okay). Gently fold in blueberries.
5. Divide batter evenly among muffin cups, filling each about 3/4 full. Bake for 18–20 minutes, until tops spring back when lightly touched.

The Splenda keeps these muffins light without overpowering the natural sweetness of the berries—ideal for pairing with your morning coffee.

Tip: Toss frozen blueberries in 1 tbsp flour before folding in to prevent sinking!

Splenda Apple Crisp

This lighter take on classic apple crisp swaps sugar for Splenda, delivering all the cozy cinnamon-spiced flavor with fewer calories—perfect for satisfying your sweet tooth guilt-free.

Ingredients:

• 6 cups thinly sliced peeled apples (like Granny Smith or Honeycrisp)
• 1 tbsp lemon juice
• 1/2 cup Splenda Granulated Sweetener
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/4 cup cold unsalted butter, cubed
• 1/4 cup chopped pecans (optional)

Instructions:

1. Preheat oven to 375°F. Toss apples with lemon juice, 1/4 cup Splenda, 1/2 tsp cinnamon, and nutmeg in a bowl. Spread evenly in a greased 8×8-inch baking dish.
2. In another bowl, mix oats, flour, remaining 1/4 cup Splenda, and 1/2 tsp cinnamon. Cut in butter with a pastry blender (or fingers) until crumbly. Stir in pecans if using.
3. Sprinkle topping over apples. Bake for 30–35 minutes until bubbly and golden. Cool 10 minutes before serving.

The oat-pecan topping stays extra crisp thanks to Splenda’s moisture-reducing magic—no soggy bites here!

Tip: For deeper flavor, let the apple mixture sit for 15 minutes before baking to draw out juices.

Splenda Chocolate Mousse

This light yet decadent chocolate mousse swaps sugar for Splenda, making it a guilt-free treat that still feels indulgent.

Ingredients:

• 1 cup heavy cream, chilled
• 1/2 cup unsweetened cocoa powder
• 1/3 cup Splenda granulated sweetener
• 1 tsp vanilla extract
• Pinch of salt
• 3 large egg whites

Instructions:

1. In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form, about 3–4 minutes. Set aside.
2. In another bowl, sift together the cocoa powder, Splenda, vanilla extract, and salt. Gently fold this mixture into the whipped cream until fully combined.
3. In a clean, dry bowl, beat the egg whites until stiff peaks form, about 2–3 minutes. Carefully fold them into the chocolate mixture in two additions, keeping the mousse light and airy.
4. Divide the mousse among 4 serving glasses and refrigerate for at least 2 hours, or until set.

The magic here? The whipped egg whites give this mousse an ethereal texture—no one will guess it’s sugar-free!

Tip: For extra flair, top with a dollop of whipped cream and a dusting of cocoa powder before serving.

Splenda Peanut Butter Cookies

These sugar-free peanut butter cookies are delightfully tender with a rich nutty flavor—no one will guess they’re made with Splenda!

Ingredients:

• 1 cup creamy peanut butter (no-stir recommended)
• 1/2 cup Splenda Granulated Sweetener
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix 1 cup peanut butter, 1/2 cup Splenda, 1 egg, 1 tsp vanilla, and 1/4 tsp salt until fully combined (dough will be thick).
3. Roll dough into 1-inch balls, place on the sheet 2 inches apart, and flatten slightly with a fork in a crisscross pattern.
4. Bake for 10–12 minutes until edges are set but centers still look soft. Cool on the sheet for 5 minutes before transferring.

The magic here? Splenta keeps them perfectly sweet without graininess, while peanut butter ensures a melt-in-your-mouth texture. Tip: For extra crunch, press a few sugar-free chocolate chips into the tops right after baking.

Splenda Carrot Cake

This moist, spiced carrot cake swaps sugar for Splenda, giving you all the cozy flavors with fewer calories—perfect for satisfying your sweet tooth guilt-free.

Ingredients:

• 2 cups grated carrots (packed)
• 1 1/2 cups all-purpose flour
• 1 cup Splenda Granulated Sweetener
• 1/2 cup unsweetened applesauce
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan or line with parchment paper.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup Splenda, 1 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp cinnamon, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup applesauce, 1/3 cup vegetable oil, 2 eggs, and 1 tsp vanilla until smooth. Stir in grated carrots.
4. Fold wet ingredients into dry ingredients until just combined (don’t overmix). Pour batter into the prepared pan.
5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool before slicing.

The applesauce keeps this cake incredibly tender, while the cinnamon and carrots create a warmly spiced bite that’s hard to resist.

Tip: For extra flair, top with a light dusting of powdered Splenda or a dollop of Greek yogurt mixed with vanilla.

Splenda Key Lime Pie

This light and tangy Key lime pie swaps sugar for Splenda, giving you all the citrusy sweetness without the guilt—perfect for a refreshing summer dessert!

Ingredients:

• 1 ½ cups graham cracker crumbs
• ⅓ cup melted butter
• ¼ cup Splenda granulated sweetener
• 4 large egg yolks
• 1 (14-oz) can sweetened condensed milk
• ½ cup Key lime juice (or regular lime juice)
• 1 tbsp lime zest
• 1 cup heavy whipping cream
• 2 tbsp Splenda granulated sweetener (for topping)

Instructions:

1. Preheat oven to 350°F. In a bowl, mix graham cracker crumbs, melted butter, and ¼ cup Splenda until combined. Press firmly into a 9-inch pie dish and bake for 8 minutes. Let cool.
2. Make the filling: Whisk egg yolks in a bowl until smooth. Blend in sweetened condensed milk, Key lime juice, and lime zest until creamy. Pour into the cooled crust.
3. Bake for 15 minutes until the edges are set (center will still jiggle slightly). Cool completely, then chill for at least 4 hours.
4. Whip the topping: Beat heavy cream and 2 tbsp Splenda until stiff peaks form. Spread over chilled pie and garnish with extra lime zest if desired.

The magic here? The Splenda keeps the filling silky-smooth while letting the bright lime flavor shine—no one will guess it’s sugar-free!

Tip: For extra tang, use freshly squeezed Key lime juice (about 20-25 limes). Bottled works in a pinch, but fresh is best!

Splenda Raspberry Sorbet

This bright, sugar-free sorbet is a guilt-free summer treat that lets raspberries shine with just a hint of citrus.

Ingredients:

• 4 cups fresh or frozen raspberries (thawed if frozen)
• 1/2 cup Splenda Granulated Sweetener
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup cold water

Instructions:

1. In a blender, combine raspberries, 1/2 cup Splenda Granulated Sweetener, 1/4 cup lemon juice, and 1/2 cup cold water. Blend until completely smooth, about 1 minute.
2. Strain the mixture through a fine-mesh sieve into a bowl, pressing with a spatula to remove seeds (discard solids).
3. Pour into a 9×5-inch loaf pan and freeze for 1 hour. Stir with a fork to break up ice crystals, then return to freezer.
4. Repeat forking every 30 minutes for 3-4 hours total, or until uniformly icy but scoopable.

The magic here? Splenda keeps the sorbet scoopably soft straight from the freezer—no rock-hard texture like traditional versions.

Tip: For extra creaminess, blend in 1/4 cup plain Greek yogurt before freezing.

Splenda Vanilla Cupcakes

These Splenda Vanilla Cupcakes are delightfully light and just sweet enough—perfect for anyone looking to indulge without the sugar overload.

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup Splenda granulated sweetener
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup whole milk

1. Preheat oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, and ¼ tsp salt.
3. In a separate bowl, beat ½ cup unsalted butter and ¾ cup Splenda until fluffy. Add 2 large eggs one at a time, then mix in 2 tsp vanilla extract.
4. Alternately add the dry ingredients and ½ cup whole milk to the butter mixture, beginning and ending with the dry ingredients.
5. Divide batter evenly among liners and bake for 18–20 minutes, until a toothpick comes out clean.

The secret to these cupcakes? Splenda keeps them tender without that artificial aftertaste—just pure vanilla goodness.

Tip: For extra flavor, brush warm cupcakes with a splash of vanilla syrup before frosting!

Splenda Pecan Pie

This sugar-free pecan pie swaps in Splenda for a lighter twist on the classic, without skimping on that rich, buttery flavor.

Ingredients:

• 1 (9-inch) unbaked pie crust, chilled
• 3 large eggs, lightly beaten
• 1 cup Splenda Granulated Sweetener
• 1 cup light corn syrup
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups pecan halves

Instructions:

1. Preheat oven to 350°F. Place the pie crust in a 9-inch pie dish and crimp edges decoratively.
2. In a large bowl, whisk together the eggs, 1 cup Splenda, 1 cup corn syrup, 2 tbsp melted butter, 1 tsp vanilla, and 1/4 tsp salt until smooth.
3. Arrange the pecan halves evenly over the bottom of the pie crust, then slowly pour the filling over them.
4. Bake for 50–55 minutes, until the center is set but slightly jiggly (it’ll firm up as it cools). Cool completely on a wire rack before slicing.

The magic here? Splenda keeps the pie decadently sweet while letting the toasted pecans shine—no syrupy overload. Perfect for when you want that holiday nostalgia with a lighter touch.

Tip: For extra depth, toast the pecans in a dry skillet for 3–4 minutes before adding them to the pie.

Splenda Cinnamon Rolls

These tender, sugar-free cinnamon rolls deliver all the cozy sweetness of the classic, with a lighter touch thanks to Splenda’s perfect caramel-like notes.

Ingredients

• 2 ¾ cups all-purpose flour, divided
• ¼ cup Splenda Granulated Sweetener
• 1 packet (2 ¼ tsp) active dry yeast
• ½ tsp salt
• ¾ cup warm milk (110°F)
• 3 tbsp unsalted butter, melted
• 1 large egg
• ¼ cup Splenda Brown Sugar Blend
• 1 ½ tsp ground cinnamon
• 2 tbsp softened butter (for filling)

Instructions

1. Make the dough: In a bowl, whisk 2 cups flour, ¼ cup Splenda Granulated Sweetener, yeast, and ½ tsp salt. Add warm milk, 3 tbsp melted butter, and egg; mix until sticky. Gradually add remaining ¾ cup flour until a soft dough forms.
2. Knead & rise: Turn dough onto a floured surface; knead 5 minutes until smooth. Place in a greased bowl, cover, and let rise 1 hour or until doubled.
3. Roll & fill: Punch down dough; roll into a 12×8″ rectangle. Spread 2 tbsp softened butter over top, then sprinkle evenly with ¼ cup Splenda Brown Sugar Blend and 1 ½ tsp cinnamon.
4. Slice & proof: Tightly roll dough into a log, cut into 8 slices, and place in a greased 9″ round pan. Cover and let rise 30 minutes.
5. Bake: Preheat oven to 375°F. Bake rolls 20–22 minutes until golden. Cool 5 minutes before serving.

The magic here? Splenda’s Brown Sugar Blend creates a gooey, caramelized filling without the sugar spike—ideal for slow weekend mornings.

Tip: For extra shine, brush warm rolls with a mix of 1 tbsp melted butter and 1 tbsp Splenda Granulated Sweetener.

Splenda Almond Biscotti

These crunchy, nutty biscotti are sweetened with Splenda, making them a lighter treat that pairs perfectly with your afternoon coffee.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup Splenda granulated sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chopped almonds

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together 2 cups all-purpose flour, 1/2 cup Splenda, 1 tsp baking powder, and 1/4 tsp salt.
3. Beat in 2 large eggs and 1 tsp vanilla extract until a stiff dough forms. Fold in 1/2 cup chopped almonds.
4. Shape dough into a 12-inch log on the baking sheet. Bake for 25 minutes until firm.
5. Cool for 10 minutes, then slice diagonally into 1/2-inch pieces. Lay slices flat and bake 10 more minutes per side until crisp.

The double-bake method gives these biscotti their signature snap, while the almonds add just the right crunch.

Tip: For extra flavor, toast the almonds before chopping and adding to the dough.

Splenda Coconut Macaroons

These chewy, golden macaroons are sweetened with Splenda, making them a lighter treat without sacrificing that classic coconut flavor.

Ingredients:

• 3 cups sweetened shredded coconut
• 2/3 cup Splenda Granulated Sweetener
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 4 large egg whites
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the shredded coconut, 2/3 cup Splenda, 1/4 cup flour, and 1/4 tsp salt until combined.
3. Gently fold in the egg whites and 1 tsp vanilla extract until the mixture holds together when pressed.
4. Using a cookie scoop or tablespoon, form small mounds (about 1.5″ wide) and place them 1″ apart on the baking sheet.
5. Bake for 18–20 minutes, rotating the tray halfway, until the edges are golden and the tops are lightly crisp.

The magic here? The macaroons stay soft inside with just the right crunch on the outside—perfect for those who love texture contrast.

Tip: For extra richness, drizzle melted dark chocolate over cooled macaroons.

Conclusion

With these 18 delicious Splenda recipes, enjoying healthier desserts has never been easier! Whether you’re craving cookies, cakes, or pies, there’s something sweet for everyone. Give these treats a try, and let us know which one is your favorite in the comments below. Don’t forget to share the love—pin this roundup on Pinterest so others can enjoy guilt-free indulgence too. Happy baking!