Wheat Free Sugar Free Desserts: 31 Classic Recipes for Today's Healthy Diets (Wheat free, gluten free, sugar free dessert recipes) (4 page)

This pie is best made with fresh, in-season fruit for out-of-this-world flavor.

Pie Crust:

2 ½  cups almond flour

1 tsp. salt

2 tbsp. granulated stevia

1 cup unsalted butter, cubed

4 to 6 tbsp. ice water

Pie Filling:

3 cups fresh blackberries

3 fresh peaches, peeled and sliced

½ cup agave nectar

4 tbsp. cornstarch

1 tbsp. ground cinnamon

½ tsp. ground nutmeg

2 tbsp. unsalted butter, melted

1. To prepare the crust, combine the almond flour, salt, and stevia in a food processor and pulse to combine. Add the cubes of butter and pulse until a coarse, crumbly mixture forms.

2. Add the ice water 1 tablespoon at a time, with the food processor running, until the dough just begins to cling together.

3. Turn the dough out onto a floured surface. Divide the dough in half and wrap it in plastic. Refrigerate for one hour.

4. Remove the dough from the refrigerator and let sit for 5 minutes then roll each half out between two sheets of wax paper.

5. Spread one of the rolled-out crusts into a pie plate and pat it down using your fingers, pinching it together at the edges to form the crust.

6. Trim the excess from the edges and prick the bottom and sides of the crust with a fork. Set the other crust aside.

7. Preheat the oven to 450
°
F.

8. To prepare the filling, stir together the blackberries, peaches, cornstarch, agave nectar, cinnamon and nutmeg in a large bowl.

9. Spoon the filling into the prepared pie crust and lay the other pie crust on top, pinching the edges together. Use a knife to cut slits in the top crust.

10. Brush the top crust with melted butter and bake at 450
°
F for 15 minutes then reduce temperature to 350
°
and bake for another 30 to 40 minutes or until top crust is golden brown.

Makes about 12 servings.

Each serving has approximately 365 calories.

Though pecan pie is commonly thought of as a holiday dessert, it can really be enjoyed all year – especially when it is made without refined sugars or wheat flour.

Pie Crust:

1 ¼ cups almond flour

1 tsp. salt

1 tbsp. granulated stevia

½ cup unsalted butter, cubed

2 to 4 tbsp. ice water

Pie Filling:

2 large eggs

¾ cup agave nectar

½ tsp. salt

2 tbsp. unsalted butter, melted

1 tsp. vanilla extract

1 cup pecan halves, coarsely chopped

20 whole pecans

1. Put the almond flour, salt, and stevia in a food processor. Pulse to combine.

2. Add the cubes of butter and pulse until a coarse, crumbly mixture forms. Add the ice water 1 tablespoon at a time until the dough just begins to cling together.

3. Turn the dough out onto a floured surface and shape it into a disc. Wrap the dough in plastic and refrigerate for one hour.

4. Preheat the oven to 400
°
F

5. Remove the dough from the refrigerator and let sit for 5 minutes then roll it out between two sheets of wax paper.

6. Spread the rolled-out crust into the pie plate and pat it down using your fingers, pinching it together at the edges to form the crust.

7. Trim the excess from the edges and prick the bottom and sides of the crust with a fork.

8. To prepare the filling, beat the eggs, agave nectar, salt, butter and vanilla on high speed until well combined.

9. Fold in the chopped pecans and pour the filling into the prepared pie crust.

10. Arrange the whole pecans on top of the pie filling.

11. Bake at 400
°
F for 15 minutes then lower the temperature to 350
°
F and bake for another 30 minutes or until the filling is set.

12. Cool on a wire rack before serving.

Makes about 12 servings.

Each serving has approximately 315 calories.

Perfect for fall get-togethers, this pumpkin cheesecake offers the tasty combination of smooth pumpkin and ground cinnamon.

Graham Cracker Crust
:

1 ½ cups gluten-free graham cracker crumbs

2 tsp. granulated stevia

1/3 cup unsalted butter, melted

Cheesecake:

2 (8 oz.) packages light cream cheese, room temperature

1½ cups pumpkin puree

2 large eggs plus 1 large egg yolk

¼ cup sour cream

½ cup granulated stevia

½ tsp. ground cinnamon

1/8 tsp. ground nutmeg

2 tbsp. almond flour or gluten-free flour blend

1 tsp. vanilla extract

1. Preheat the oven to 375
°
F.

2. Combine the graham cracker crumbs and stevia in a small bowl. Pour in the melted butter and blend the mixture well to combine.

3. Press the graham cracker mixture into an ungreased pie plate, spreading it evenly along the bottom and up the sides of the plate.

4. Bake at 375
°
for 8 to 10 minutes or until crust begins to brown. Set aside to cool.

5. Beat the cream cheese until smooth then beat in the pumpkin, eggs, egg yolk, sour cream, stevia and spices.

6. Stir in the almond flour and vanilla extract, beating until well combined.

7. Pour the cheesecake mixture into the crust and bake at 350
°
F for one hour or until center is set.

8. Remove from oven and let sit for 15 minutes. Refrigerate overnight before serving.

Makes about 10 servings.

One serving has approximately 230 calories.

Pumpkin pie is the ultimate winter dessert. Full of rich pumpkin flavor and a hint of cinnamon and spice, this recipe is sure to be a hit.

Pie Crust:

1 ¼ cups almond flour

1 tsp. salt

1 tbsp. granulated stevia

½ cup unsalted butter, cubed

2 to 4 tbsp. ice water

Pie Filling:

1 ¼ cups canned pumpkin puree

½ cup agave nectar

2 tbsp. almond flour or gluten-free flour blend

½ tsp. salt

¼ tsp. ground ginger

1 tsp. ground cinnamon

2 large eggs, beaten

1 cup evaporated milk

½ tsp. vanilla extract

1. Combine the almond flour, salt, and stevia in a food processor and pulse to combine. Add the cubes of butter and pulse until a coarse, crumbly mixture forms.

2. Add the ice water 1 tablespoon at a time, with the food processor running, until the dough just begins to cling together.

3. Turn the dough out onto a floured surface and use your hands to shape it into a disc. Wrap the dough in plastic and refrigerate for one hour.

4. Remove the dough from the refrigerator and let sit for 5 minutes then roll it out between two sheets of wax paper.

5. Spread the rolled-out crust into the pie plate and pat it down using your fingers, pinching it together at the edges to form the crust.

6. Trim the excess from the edges and prick the bottom and sides of the crust with a fork.

7. Preheat the oven to 400
°
F.

8. Beat together the pumpkin puree, agave nectar, almond flour, salt and the spices in a large mixing bowl until well combined.

9. Add the egg, evaporated milk and vanilla extract and beat until the mixture is smooth.

10. Pour the filling into the prepared pie crust and bake at 400
°
F for 45 to 50 minutes or until the center of the pie is set.

11. Cool to room temperature before serving and garnish with sugar-free whipped topping.

Makes about 8 servings.

Each serving has approximately 365 calories.

This light and refreshing dessert is a simple way to enjoy seasonal fruit and berries.

1 cup nonfat plain yogurt

1 cup raspberries

2 tsp. arrowroot powder

2 tbsp. water

1 tsp. vanilla extract

¼ tsp. lemon juice

1 cup gluten-free granola

1 cup strawberries, diced

4 tbsp. sugar free whipped topping

1. Puree the raspberries in a food processor then heat in a small saucepan over medium heat.

2. Dilute the arrowroot powder with water and stir it into the raspberries. Add the lemon juice and whisk for 2 to 3 minutes until it boils. Continue to heat, stirring, until it reaches the desired thickness. Allow to cool.

3. Pour the raspberry puree into the bottom of two parfait glasses.

4. Spoon ½ cup of yogurt into each glass on top of the puree then top with ½ cup granola.

5. Add the strawberries on top of the granola and top each parfait with 2 tbsp. sugar free whipped topping.

Makes about 2 servings.

Each serving has about 390 calories.