3 healthy dessert recipes you can make at home for Christmas!
Here come the festivities again, and let’s celebrate it with some red colour, light, reindeer, and some healthy treats! Here are a few healthy treats to get you all set for the holidays!
Lemon Cheese Cake bars
If you like cheesecake but don’t want all the extra fat, calories, and sugar, make these Lemon Cheesecake Bars! It tastes like the original, but it’s secretly sugar-free, low carb, high protein, gluten-free, and keto-friendly too!
Ingredients for the crust:
- 2 cups almond flour
- ½ tsp ground cinnamon
- ¼ tsp salt
- 2 tbs unsalted butter or coconut oil (melted)
- 1 large egg white (reserve the yolk for filling)
Ingredients for the cheesecake:
- 16 oz fat free cream cheese (room temp; use full fat for keto)
- 16 oz plain, non-fat Greek yogurt (use whole for keto)
- 2 large eggs
- 1 large egg yolk (reserved from the crust)
- 1 packed tbs lemon zest
- 2 tsp liquid stevia extract
- 30g (3 tbs) organic corn starch
- ¼ tsp ground turmeric (optional, just for color)
For the crust
Preheat your oven to 350 degrees Fahrenheit and spray an 8×8″ brownie pan with cooking spray.
In a large bowl, whisk together the almond flour, cinnamon, and salt. Add in the melted butter/coconut oil and egg white, and stir until completely combined. Dump the mixture into the brownie pan and pat it out. Bake for 12 minutes. Let cool while you make the filling.
For the Cheesecake
In a stand mixer bowl fitted with a whisk attachment, add the cream cheese and yogurt. Whip on medium speed until smooth and fluffy. Scrape down the sides of the bowl and whip again.
Turn the mixer on low and add in the eggs, egg yolk, lemon zest, and stevia extract. Increase the speed to medium-high and mix until completely smooth.
Pour the mixture over the crust and bake for ~44 minutes, or until the center barely jiggles. The surface of the cheesecake will crack, but that’s okay. You can cover it with whipped cream lemon curd and blueberry compote! Let cool completely, then cover and refrigerate overnight. Slice, serve, and enjoy!
Greek yogurt popsicles
This is such a delight for the kids and can be prepared in no time!
2 cups of Greek yogurt (flavoured or non flavoured or almond milk yogurt if you want to go vegan)
2 cups mixed berries – fresh or frozen
1/4th cup mini chocolate chips
Blend all of this and pour the mixture into popsicle molds, insert the popsicle sticks and freeze until solid (4-6 hours is what it usually takes). Remove and put under warm water to easily remove the mold! That’s all – now enjoy.
Chocolate chip vegan muffin
- 1 cup of flour (I use all-purpose but you can also use whole wheat, pastry flour, or a gluten-free 1–1 substitute)
- 1/2 teaspoon of baking soda
- 1 teaspoon of baking powder
- pinch of salt
- 1/2 teaspoon of cinnamon
- 1/4 cup of maple syrup or honey
- 1/2 cup of almond milk
- 3 tablespoons of nut butter- peanut butter or almond butter
- 1 teaspoon of vanilla extract
- 1 medium banana, mashed
- 1/2 cup of non dairy chocolate chips- I used mini chocolate chips
- Pre-heat oven to 350 degrees F. Grease a 6 cup muffin tin.
- Sift together the flour, baking soda, baking powder, salt, and cinnamon.
- Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana.
- Stir until well combined.
- Gently stir in the chocolate chips.
- Evenly spoon the mixture into the 6 muffin cups.
- Top with a few more chocolate chips if desired.
- Bake in the oven for 20-25 minutes or until golden brown.
I am sure all these 3 recipes have come with a little surprise and lots of joy! I hope you enjoy making them and feeding them to your loved ones!
Wishing all of you a healthy Christmas!