7 Delicious No-Guilt "Slimming" Desserts

One of the biggest temptations when trying to lose weight is dessert.

Maybe it’s at the end of a nice meal out at a restaurant… or the pastries your co-workers bring in seemingly every day…

Or even that pint of Haagen Dazs that always somehow gets replenished in the back of the freezer…

But I don’t know how many times I swore I “wouldn’t eat dessert that day,” and ended up in a full-on sugar binge.

I get it: we only have so much willpower that we can dedicate to resisting the urge to indulge our sweet teeth.

So instead of depriving yourself of those delicious desserts that just scream out to be eaten everywhere you turn…

Why not replace them with these healthy, “no guilt” alternatives, that you can eat all you want without having to worry about putting on pounds or fitting into your favorite pair of jeans?

I’ll do you one better: many of these were created within guidelines provided by Dr. Steven Masley, who runs a famous clinic in Florida that’s helped thousands of people lose tons and tons of weight…

And they all contain ingredients that can actually help you lose weight… especially in those “problem areas” like your belly, hips, and thighs.

(More on that in a minute).

Before we get started with the desserts though… 

3 Sugar Substitutes That Actually Burn Fat & Boost Weight Loss (Plus 2 That Can Increase Cravings & Increase Weight Gain)

There’s a lot of bad information out there about sugar and sugar substitutes… especially when baking.

Some sites have “healthy” desserts that are loaded with maple syrup or honey.

But both maple syrup and honey are little better than table sugar in disguise!

Your body may have to work slightly harder to burn either of these… but ultimately, both still spike your blood sugar just like table sugar!

And of course, other sugar substitutes like aspertame, splenda, and saccharine have tons of studies and data showing how harmful they can be.

So when making these desserts, we consulted Doctor Masley, and these are the 3 sugar substitutes that “made the grade” for him:

1) Stevia

Stevia is an extract of a South American plant that is naturally sweet, and contains zero calories.

While other zero-calorie sweeteners have mountains of studies saying they’re bad for you…

Stevia has been given the “green light” by several scientific, peer-reviewed, PubMed surveys.

(PubMed is the study database that doctors use to better inform their medical decisions).

It’s Dr. Masley’s preferred sweetener of choice, and especially when baking it works really well to maintain the proper texture and level of sweetness.

When baking, for every cup of sugar a recipe calls for, you can replace it with:

• 1 teaspoon of liquid stevia
  
  
• 1/2 teaspoon stevia extract powder, or
  
  
• 1 tablespoon concentrated stevia liquid

You can also use packets, but it’d require about 20 packets of stevia to equal one cup of sugar!

2) Xylitol

Xylitol is a sugar alcohol that’s extracted from different types of wood.

It contains 2.4 calories per gram, which is 60% of the calories found in sugar.

Most importantly, Xylitol doesn’t spike insulin levels. Frequent insulin spikes lead to insulin resistance, which leads to your body storing more energy as fat, instead of using it to power your cells.

The only downside is that some people don’t tolerate Xylitol well, and report gastrointestinal problems.

So while Xylitol isn’t a “zero calorie” sweetener, it is significantly better for you than sugar.

Better still, in recipes, you can use it at a 1:1 ratio with the sugar a recipe calls for.

So if a recipe calls for 1/4 cup sugar, you can use 1/4 cup xylitol instead.

3) Coconut Sugar

Coconut sugar has the same amount of calories as regular table sugar.

So why does it make the list?

Because it doesn’t spike insulin like table sugar does.

Not only that, but it also contains inulin, which is a substance that lowers coconut sugar’s glycemic index.

Plus it contains more antioxidants than table sugar, as well as zinc, potassium, and calcium.

So while it’s not great for you, it’s decidedly better than regular sugar.

That said, whenever possible, you can substitute in stevia or xylitol for coconut sugar in the desserts below.

I optimized the sweeteners in each of these for taste… but that said, it’s my taste.

You might find that Stevia tastes great to you, so feel free to substitute it in wherever you see Xylitol or coconut sugar instead.

Remember, that for every cup of Xylitol or coconut sugar in these recipes, you can sub in:

• 1 teaspoon of liquid stevia
  
  
• 1/2 teaspoon stevia extract powder, or
  
  
• 1 tablespoon concentrated stevia liquid

Now onto the 7 desserts!

These chocolate chip cookies don’t have any wheat flour in them!

1) Chocolate Chip Cookies

Sometimes you just want to sink your teeth into some freshly-baked chocolate chip cookies.

Whether youre baking for a party, special occasion, or simply need a chocolate fix, you wont believe this mouth-watering chocolate chip cookie recipe is low-carb, good-for-you, and quite delicious!

Ingredients

• 3/4 cup almond butter
• 1/2 cup coconut sugar or xylitol
• 2 tbsp coconut oil (melted and cooled to room temperature)
• 2 large eggs
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt (optional)
• 1/3 cup dairy-free chocolate chips (like Enjoy Life)

Equipment Needed

• Cookie sheet
• Parchment paper
• Measuring cups
• Food processor
• Cookie scoop (or spoon)

Recipe

1. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.
2. Add almond butter, coconut sugar or xylitol, and coconut oil to a food processor until thoroughly mixed. Add eggs and process. (You can mix by hand, but it will take longer).
3. Add coconut flour, baking soda, and salt and process until a dough forms. Gently fold in chocolate chips and mix by hand.
4. Use a cookie scoop or spoon to scoop dough into evenly sized balls on the cookie sheet. Flatten gently with the back of a spoon.
5. Bake for 8-10 minutes until golden brown along the edges. Let cool for 5 minutes. Yields roughly 20 cookies.

2) Lemon Bars

If you're craving these sweet and tart treats, you're in luck.

These delicious bars are bright and fragrant and they'll make your kitchen smell amazing while you're baking them.

Plus, these bars are loaded with fresh fruit and only require 6-ingredients to make.

Ingredients

Crust:

• 1 tsp Stevia
• 1/4 cup unsweetened applesauce
• 1/4 cup coconut oil (room temperature)
• 1 pinch of salt (optional)
• 1 cup coconut flour

Lemon Filling:

• 3 large eggs
• 2 tsp Stevia
• 1/2 cup unsweetened applesauce
• 2 tsp lemon zest
• 2 tsp coconut flour
• 1/2 cup lemon juice (3 large lemons)

Equipment Needed

• 8×8 baking pan
• Measuring cups
• Whisk

Recipe

1. Preheat your oven to 350 degrees and grease an 8×8 pan with coconut oil.
2. In a large bowl, beat the Stevia, unsweetened applesauce, coconut oil, and salt until well-combined. Once mixed, add the coconut flour to form a dough.
3. Press your dough down evenly onto the greased pan and bake for 6-8 minutes until golden brown. Cool for 30 minutes.
4. Change the oven temperature to 325 degrees.
5. Whisk eggs, Stevia, applesauce, and lemon zest by hand.
6. In another bowl, whisk the lemon juice and slowly add the coconut flour. Once mixed, pour into into the egg mixture and whisk to combine.
7. Pour the lemon mixture over the cooled crust and bake on the lower rack for 21-23 minutes (until set). Dont overbake. The lemon topping should be jiggly, but firm.
8. Cool at room temperature, then refrigerate overnight (or for 6 hours).
9. Cut into squares and serve.

3) Fudge Brownies

If brownies were your favorite dessert, you'll love trying out this simple Paleo-friendly version.

These healthy treats can be made in one bowl and are so good, you might even indulge in them for breakfast.

But don't feel too guilty – they're healthy after all!

Ingredients

• 2 cups almond flour
• 1/2 cup unsweetened cacao powder
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup coconut oil
• 1 cup coconut sugar
• 2 eggs
• 1/2 cup unsweetened almond milk
• 2 tsp vanilla extract
• 3/4 cup non-dairy chocolate chips (like Enjoy Life)

Equipment Needed

• 8×8 baking pan
• Parchment paper
• Measuring cups
• Mixing bowls
• Whisk

Recipe

1. Preheat your oven to 350 degrees. Line an 8×8 baking pan with parchment paper and grease with coconut oil.
2. In a large bowl, sift together almond flour, cacao powder, baking powder, and salt.
3. In another bowl, whisk coconut oil, coconut sugar, eggs, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix to combine. Add cup chocolate chips to the batter and stir gently to combine.
5. Pour batter into the pan and spread evenly. Sprinkle remaining chocolate chips on top.
6. Bake for 40 minutes. Let cool for 15 minutes before cutting and serving.

4) Cookie Dough Truffles

These luscious cookie dough truffles are a no-bake dessert that you'll love making again and again.

They taste exactly like the cookie dough you remember licking off a spoon as a child, and the chocolate layer melts in your mouth like candy.

Ingredients

Cookie Dough:

• 1/2 tbsp ground flaxseed
• 1 tbsp unsweetened almond milk
• 2 tbsp coconut oil (melted)
• 3 tbsp coconut sugar
• 1 tsp vanilla extract
• 1/2 cup almond flour
• 2 tbsp coconut flour
• Pinch of salt

Chocolate Coating:

• 1 tbsp dairy free chocolate chips (like Enjoy Life)
• 1 tsp coconut oil

Equipment Needed

• Cookie sheet
• Parchment paper
• Measuring cups
• Mixing bowls
• Cookie scoop (or spoon)
• Small saucepan

Recipe

1. Line a cookie sheet with parchment paper.
2. In a large bowl, mix together flaxseed, almond milk, coconut oil, vanilla extract, and coconut sugar.
3. In a small bowl, mix together almond flour, coconut flour, and salt.
4. Add the dry mixture to the wet and stir to form a dough-like consistency.
5. Gently stir chocolate chips into the dough.
6. Use cookie scoop or spoon to create 1 tbsp sized balls and set on your baking sheet.
7. Freeze for 10 minutes.
8. Make the coating by melt chocolate chips and coconut oil in a small saucepan over low heat. Alternatively, you can microwave for 30 seconds at a time, mixing between heating to ensure the chocolate doesnt burn.
9. Use a fork to dip cookie dough balls into the melted chocolate. Transfer covered cookie dough balls back to your cookie sheet.
10. Freeze for 20 minutes before serving.

5) Strawberry Cashew Butter Cheesecake Bars

These delicious no-bake cheesecake bars are rich, tangy, and surprisingly creamy.

While this recipe is for strawberry, you can easily sub your favorite berry like blueberry, raspberry, or blackberry.

The fresh fruit topping pairs well with the zest and depth of the cheesecake filling and are bound to please.

Ingredients

Crust:

• 2/3 cup pecans
• 1/3 cup walnuts
• 6 Medjool dates
• 1/4 cup unsweetened coconut flakes
• Pinch of salt

Cheesecake Filling:

• 3 cups raw cashews (soaked in boiling water for 2 hours)
• 3/4 cup coconut sugar or xylitol
• 3/4 cup canned coconut milk
• 1/4 cup coconut oil
• 3 tbsp lemon juice
• 1/2 tsp sea salt
• 1 cup freeze dried strawberries

Strawberry Topping:

• 1 1/2 cups fresh strawberries
• 2 tbsp coconut sugar
• 1/2 tbsp canned coconut milk
• 1 1/2 tbsp chia seeds
• 1 tbsp lemon juice

Equipment Needed

• 8×8 baking dish (or muffin pan)
• Parchment paper (or parchment cups)
• Measuring cups
• Food processor or blender
• Cookie scoop (or spoon)
• Plastic wrap
• Aluminum foil

Recipe

1. After soaking the cashews, rinse them in cold water and drain them.
2. Line 8×8 baking dish (or muffin pan) with parchment paper (or parchment cups).
3. Add nuts to a food processor and pulse until you have a coarse mixture. Add remaining crust ingredients and pulse until the meal begins clumping.
4. Transfer your mixture to your pan and press down evenly, creating an even, flat base.
5. Next move onto the filling. Add drained cashews and all other filling ingredients (except freeze dried strawberries) to your food processor. Process until creamy and smooth. Taste once blended. You might want to add more sweetener or lemon juice, depending on your taste.
6. Pour 2/3 of the filling over the crust. Lift the pan and tap down on the counter several times to flatten and release air bubbles. .
7. Add freeze dried strawberries to the rest of the filling. Blend until smooth, then add to the top of the cashew cream mixture. Place in freezer.
8. Rinse your blender, then add the ingredients for the topping to your food processor. Blend until smooth, then add as the last layer for the cheesecake bars.
9. Cover the pan with plastic wrap and foil, then let set in the freezer for 6 hours.
10. Let sit at room temperature for 15 minutes before slicing and serving.

6) Pumpkin Pie

Whether for the holidays or as an everyday treat, there's nothing better than a hearty and sweet pumpkin pie.

This delicious pumpkin pie is buttery and flaky on the outside and creamy and rich on the inside.

You'll have a hard time convincing anyone that this is actually good for you!

Ingredients

Crust:

• 1 cup blanched almond flour
• 2 tbsp coconut flour
• 2/3 cup tapioca flour
• 1/2 cup of grassfed butter or coconut oil
• 1 tbsp coconut sugar
• 1/2 tsp salt
• 1 egg

Filling

• 1 15oz can of pumpkin puree
• 2/3 cup full fat coconut milk
• 1/2 cup coconut sugar
• 2 tsp vanilla extract
• 1 tbsp pumpkin pie spice
• 1 tsp cinnamon
• Pinch of salt
• 2 large eggs
• 1 egg yolk

Equipment Needed

• 9" pie dish
• Parchment paper
• Measuring cups
• Whisk
• Food processor
• Plastic wrap
• Aluminum foil

Recipe

1. Preheat your oven to 375.
2. Add all crust ingredients (except egg) to a food processor until you have a thick, crumbly mixture. Add egg and pulse until a dough forms.
3. Roll the dough into a ball and wrap in plastic wrap. Set in the fridge for 20 minutes.
4. After the dough is set, roll into a circle and place your 9" pie dish upside down onto the dough. Flip it over and gently press flat. Gently pierce with a fork to prevent the crust from puffing while baking.
5. Bake for 10 minutes and allow to cool for 5 minutes. Leave oven on.
6. Make the filling by whisking all filling ingredients except the eggs together. Once mixed, add eggs one at a time, then add the egg yolk last.
7. Pour the filling over the pie crust, spreading it evenly. Cover with foil and bake for 55-60 minutes. When baked, the crust should be golden brown and the filling will be firm, but jiggly.
8. Let cool at room temperature and then move to the fridge to cool.

7) Ice Cream!

Sometimes no dessert will do like an ice cold, creamy bowl of ice cream.

This recipe has only 4 ingredients and can be dressed up with fresh fruit or low-glycemic chocolate chips.

Serve alone for a cool, sweet treat or serve on top of the brownies, pie, or cheesecake recipes above.

Ingredients

• 1 13.7 oz can full fat coconut milk
• 1/3 cup almond butter
• 2 tbsp vanilla extract
• 1/8 tsp pure stevia powder

Equipment Needed

• Ice cream bowl
• Blender
• Ice cream maker
• Loaf pan

Recipe

1. Set ice cream serving bowl in freezer for 24 hours.
2. Blend all ingredients in a blender until smooth.
3. Taste and adjust, adding more stevia or vanilla extract to taste.
4. Chill mixture for 1 hour.
5. Pour into ice cream maker and churn for 10 minutes.
6. Transfer to loaf pan and freeze for 1 hour.
7. Thaw for 10 minutes before serving.

What’s the “Secret Ingredient” All of These Have In Common?

By now, you may have noticed that a lot of these recipes have a few things in common:

1) Low (or No) Carbs

These generally don’t have wheat flour in them, and whatever carbs they do have aren’t processed.

This means that your digestive system is better able to break them down into fuel instead of fat.

2) Low-Glycemic Index Foods

I’ve mentioned the glycemic index a lot.

All that means is how quickly and easily that food gets broken down into sugar, and that sugar gets absorbed by the bloodstream.

Foods with a high glycemic index (>55) break down into sugar more quickly, and that sugar gets into the bloodstream more quickly.

Consequently, insulin is released more quickly too. And as I mentioned earlier, these “insulin spikes” often signal your body to store more of this sugar as fat.

Foods with a lower glycemic index break down into sugar more gradually, over time.

That means that insulin is released more slowly… which means that more of this sugar can be used as fuel by your body as it’s broken down.

So low glycemic index foods in these recipes are one of the main reasons they’re “slimming.”

But that’s not the major reason these desserts are actually good for you…

3) How These Delicious Desserts ACTUALLY Cause Belly Fat to Melt Right Off…

The REAL reason these desserts are so slimming is simple:

They promote the right kind of bacteria in your gut!

You may have heard about “gut flora,” “probiotics,” or even these recent experiments where they transplanted fecal bacteria (!) from a skinny person to an overweight person…

…and the overweight person lost a ton of weight over the course of a couple months.

The truth is, the type of bacteria in your gut has a huge impact on how your body processes food.

It’s the difference between those who can eat anything they want and stay fit, trim, and happy…

…and those who eat all the “right” foods and still struggle to keep the weight off.

Until now, doctors, nutritionists, and other health researchers had no idea about how gut bacteria actually influences your weight.

But as I mentioned before, one doctor, Dr. Steven Masley, has been on the cutting edge of this formerly secret area of research for over a decade.

And he’s discovered the secret foods that can help you lose weight effortlessly, and keep it off…

(It’s how he was able to consult me on the fat-melting foods to include in this cookbook).

Dr. Masley made a short, free video that will show you:

• What these naturally “slimming” foods are
• How they positively benefit your gut bacteria, and
• How to use these foods to burn off stubborn belly fat by the pound week-after-week

To watch the short, free video right now, just click the button below:

Click Here Now to Get Dr. Masley’s “Slimming” Secret

P.S. – If you’ve ever had trouble losing weight and keeping it off… I think this will really help you a lot.