best low calorie desserts

If you can not imagine your life without the sweets, yet are afraid of gaining extra pounds – dietary desserts are here to help you. Many of them are much more delicious than those that contain sugar and gluten, but are less caloric. And they are easy to cook by yourself. We share five best recipes for homemade pancakes, muffins and brownies.

OAT MUFFINS WITH STRAWBERRIES

Ingredients:

  • 2.5 tbsp. oat flakes,
  • 200 ml natural yogurt,
  • 2 eggs,
  • 150 g maple syrup or honey,
  • 2.5 tsp. baking powder,
  • 0.5 tsp. soda,
  • 300 g strawberries,
  • 1 tsp. lemon juice.

How to cook:

  1. Preheat the oven to 200 degrees.
  2. Stir all ingredients (except strawberries) with a blender until smooth.
  3. Cut three quarters of all strawberries and add them to the dough.
  4. Stir again.
  5. Place the dough in the cupcake molds, and place the remaining berries on top of the muffins. This will provide a brighter color to your muffins.
  6. Bake for 25-35 minutes.

BANANA BREAD WITHOUT FLOUR AND SUGAR

Ingredients:

  • 0.75 cup almond flour (ground almonds),
  • 0.25 cup coconut flour,
  • 3-4 eggs,
  • 2-3 ripe bananas,
  • 0.5 tsp. salt,
  • 0.75 tsp. soda,
  • 2 tbsp.  coconut oil,
  • 0.25 tbsp. maple syrup (honey or other sweetener),
  • 0.5 cup nuts, berries or other stuffing.

How to cook:

  1. Preheat the oven to 170-180°C.
  2. Puree the bananas.
  3. Mix all the dry ingredients, mix soda with lemon juice, then add all the rest.
  4. Mix with a blender.
  5. Oil the cake mold with coconut oil (or ghee) or cover with parchment paper.
  6. Put the dough into the mold, sprinkle with nuts (you can paint it with egg wash or maple syrup to get a crust and shine).
  7. Bake for 40 minutes or until cooked – until the toothpick stuck into the bread remains clean.
  8. Let the ready dish cool and cut into pieces.
  9. Use fruits, honey or favorite jam to garnish.

GRANOLA COOKIES

Ingredients:

  • 2 tbsp.  vegetable oil,
  • 3 tbsp. honey,
  • 1 tbsp. muscovado or coconut sugar,
  • 1 tsp. maple syrup,
  • 170 g oat flakes,
  • 2 tbsp. peeled unsalted pistachios,
  • 1 tbsp. sliced almonds,
  • 1 tbsp. peeled pumpkin seeds,
  • a pinch of ground cinnamon,
  • 1 tbsp. dried cranberries,
  • a pinch of salt.

How to cook:

  1. On a water bath, melt and bring to a homogeneous mass vegetable oil, honey, coconut sugar and maple syrup.
  2. Add the remaining ingredients to the mixture.
  3. Knead the dough and roll a 0.5 cm thick layer.
  4. Bake at 145°C for 35 minutes and cut into servings.

GLUTEN-FREE PANCAKES

Ingredients:

  • 300 ml soy milk,
  • 7 heaping tbsp. rice flour,
  • 3 tbsp. Jerusalem artichoke syrup,
  • 2 eggs,
  • 1 tsp. baking powder,
  • 1 pinch of vanilla,
  • 1 tbsp. nut butter.

How to cook:

  1. Whisk the eggs and, without stopping to whisk, pour in the milk.
  2. Mix and sift dry ingredients.
  3. Add milk, nut butter, Jerusalem artichoke syrup and stir well with a whisk.
  4. The density of dough should resemble sour cream (if necessary, add a little milk or flour to get the desired consistency).
  5. Fry the pancakes in a hot pan with a little oil.

HEALTHY BROWNIES WITH WALNUTS

Ingredients:

  • 200 g dark chocolate,
  • 150 g butter,
  • 1 tsp. vanilla extract,
  • 4 eggs,
  • 100 g wheat flour,
  • 1.5 tbsp. cocoa powder,
  • 100 g shelled and peeled walnuts,
  • sugar.

How to cook:

  1. Preheat the oven to 180 degrees.
  2. Chop chocolate and butter into pieces and melt together on a water bath.Let it cool down.
  3. Add sugar into the melted chocolate, as well as vanilla and eggs, stirring well after each ingredient added.
  4. Sift the flour and cocoa, add to the same mixture.
  5. Add nuts.
  6. Pour into the mold and bake for 20-25 minutes.