5 Indulgent Low Carb Gluten Free Desserts You Won’t Believe 2024

Looking for Thanksgiving desserts that won’t leave you feeling guilty? Search no more. Our assortment of low-carb, gluten-free sweets is exactly what you need to quench your dessert desires. Bid farewell to dense carbs and gluten, all the while gratifying your craving for something sweet.

Ingredients Used in Low Carb Gluten Free Desserts

When it comes to making low carb gluten free desserts, there are a few key ingredients that I always have on hand.

Natural Sweeteners

One of the most important ingredients in low carb gluten free desserts is a natural sweetener. I prefer to use sweeteners like stevia, erythritol, and xylitol. These sweeteners are low in carbs and calories, and they don’t have the same negative health effects as artificial sweeteners.

Gluten Free Flours

To make gluten free desserts, you’ll need to use a gluten free flour. There are many different types of gluten free flours available, including almond flour, coconut flour, and flaxseed meal. Each flour has its own unique taste and texture, so it’s important to experiment with different flours to find the ones you like best.

Healthy Fats

Healthy fats are an important ingredient in low carb gluten free desserts. I like to use coconut oil, butter, and avocado oil in my desserts. These fats not only add flavor and richness to the desserts, but they also help to keep you feeling full and satisfied.

5 Indulgent Low Carb Gluten Free Desserts

Here is a list of my top 5 indulgent low carb gluten free desserts that you won’t believe are actually healthy!

Chocolate Avocado Mousse Cake

Low Carb Chocolate Avocado Mousse Cake
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This delectable Low Carb Avocado Chocolate Cake is not only a healthier dessert option but also irresistibly delicious. This low carb gluten free desserts is sugar-free, and features the creamy goodness of avocados. The moist and fudgy cake is topped with a luscious avocado-chocolate frosting. You won’t believe it’s low in carbs!


For the Cake:

  • 1 1/2 ripe and soft avocados (approximately 100g), mashed
  • 3 eggs
  • 120g (1/2 cup) coconut cream
  • 120ml (1/2 cup) almond milk (or your choice of milk)
  • 40g (1/3 cup) unsweetened cocoa powder
  • 40g (1/3 cup) powdered erythritol, xylitol, or swerve (adjust to taste)
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 200g almond flour

For the Frosting:

  • 1 ripe avocado (approximately 100g), mashed
  • 56g unsweetened chocolate or dark chocolate (85% minimum of solids)
  • 60g erythritol (I use 2x more – 120g, adjust to taste)
  • 4 tsp almond milk
  • 1 tbsp cocoa powder


For the Cake:

  1. Preheat the oven to 180°C (350°F).
  2. To make the cake, mash the ripe avocados and blend them in a food processor with eggs, almond milk, coconut cream, cocoa powder, and vanilla extract. Blend for a few minutes until the mixture is completely smooth, with no lumps remaining. If needed, scrape down the sides with a spatula.
  3. Add the almond flour and sweetener to the mixture, then blend until well combined. Finally, add the baking powder and mix until fully incorporated.
  4. Line a 7-inch springform pan with parchment paper and grease the sides. Alternatively, grease the sides and dust with cocoa powder. Pour in the batter and bake for about 30-35 minutes or until the top is firm. Allow the cake to cool completely before frosting.

For the Frosting:

  1. Melt the chocolate using a double boiler or microwave in 30-second bursts.
  2. In a food processor, blend the mashed avocado, sweetener, cocoa powder, and almond milk until the mixture is perfectly smooth. Then, add the melted chocolate and blend until well combined.
  3. Spread the frosting evenly over the completely cooled cake.
  4. Refrigerate the cake after frosting for the best results.
  • Be sure to use ripe and soft avocados and blend them until smooth.
  • The frosting is optional but takes the cake to the next level.
  • You can add more melted unsweetened or dark chocolate to the cake for extra richness.
  • Use a food processor or a high-speed blender for best results.

Almond Flour Brownies

Low Carb Almond Flour Brownies
IG: thebigmansworld

Indulge in low carb gluten free desserts with these delectable Low-Carb Keto Chocolate Chip Brownies. Packed with rich chocolate flavor and keto-friendly ingredients. They are quick to make and can be stored for later enjoyment.


  • 3/4 cup of butter
  • 3 large eggs
  • 1/4 cup of cocoa powder
  • 1/2 cup of keto chocolate chips (divided)
  • 1/2 cup of almond flour
  • 1/2 teaspoon of baking powder
  • 3/4 cup of allulose


  1. Preheat your oven to 180°C (350°F) and line an 8 x 8-inch pan with parchment paper. Set it aside.
  2. In a mixing bowl, combine all your dry ingredients – almond flour, cocoa powder, baking powder, and allulose. Mix them well to ensure even distribution.
  3. In a microwave-safe bowl, combine the butter with half of the keto chocolate chips. Melt this mixture on medium heat until it becomes warm and smooth. Stir continuously until the chocolate is fully melted and the mixture is glossy.
  4. In a separate large bowl, crack the eggs and, using an electric mixer, beat them until they become slightly frothy and the whites and yolks are well combined.
  5. Slowly add the melted chocolate and butter mixture to the beaten eggs while continuing to mix. This creates a luscious, chocolatey base for your brownies.
  6. Gradually add the dry ingredients mixture into the wet ingredients and continue mixing until you achieve a thick, glossy brownie batter. Don’t forget to fold in the remaining keto chocolate chips to add extra texture and sweetness.
  7. Transfer your brownie batter into the prepared 8 x 8-inch pan lined with parchment paper.
  8. Bake the brownies in the preheated oven for about 15 minutes, or until a skewer comes out just clean from the center.
  9. Once done, remove the brownies from the oven and allow them to cool in the pan for about 20 minutes. Afterward, carefully transfer them to a wire rack to cool completely.

Coconut Cream Pie

Low Carb Coconut Cream Pie
IG: highfalutinlowcarb

With a rich and creamy coconut filling and a crispy almond flour crust, it’s a delightful treat for those with dietary restrictions or those simply looking for a healthier dessert option. Give it a try, and you’ll be amazed at how satisfying and scrumptious low carb gluten free desserts can be!


For the Almond Flour Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup melted coconut oil
  • 2 tablespoons powdered erythritol or your preferred low-carb sweetener
  • 1/2 teaspoon vanilla extract
  • A pinch of salt

For the Coconut Cream Filling:

  • 1 can (14 ounces) coconut milk (full-fat)
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup powdered erythritol
  • 2 tablespoons coconut flour
  • 1 teaspoon vanilla extract
  • 4 large egg yolks
  • 1/4 teaspoon salt

For the Whipped Cream Topping:

  • 1 cup heavy whipping cream
  • 1 tablespoon powdered erythritol
  • 1/2 teaspoon vanilla extract


  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine all the ingredients for the almond flour crust: almond flour, melted coconut oil, powdered erythritol, vanilla extract, and a pinch of salt. Mix until a crumbly dough forms.
  3. Press the almond flour mixture into a 9-inch pie pan, evenly covering the bottom and sides. Prick the crust with a fork to prevent bubbling, and bake it in the preheated oven for 10-12 minutes, or until it turns golden brown. Remove the crust and allow it to cool.
  4. While the crust is cooling, prepare the coconut cream filling. In a saucepan, whisk together the coconut milk, shredded coconut, powdered erythritol, coconut flour, vanilla extract, egg yolks, and salt. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and let it cool.
  5. Once the coconut cream filling has cooled slightly, pour it into the almond flour crust, smoothing it out evenly. Place the pie in the refrigerator to chill for at least 2 hours, or until it sets.
  6. In a separate bowl, whip the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form. This will be your whipped cream topping.
  7. Just before serving, spread the whipped cream over the coconut cream filling. You can sprinkle some additional shredded coconuton top for added texture.

Chia Pudding

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If you’re looking for low carb gluten free desserts that’s both delicious and nutritious, then this Low Carb Chia Seed Pudding with Blueberry Topping is a must-try. It’s incredibly easy to make and can be prepared in advance for a quick and convenient meal.


  • 2 tablespoons chia seeds
  • 1/2 cup unsweetened almond milk (or any preferred milk)
  • 1/4 teaspoon vanilla extract
  • 1-2 tablespoons of your favorite low-carb sweetener (e.g., stevia, erythritol)
  • A handful of fresh blueberries for topping
  • Optional: a pinch of cinnamon for extra flavor


1. In a bowl or a jar, combine the chia seeds and unsweetened almond milk. Stir well to ensure the chia seeds are evenly distributed throughout the liquid.

2. Add the vanilla extract and your choice of low-carb sweetener to the chia seed mixture. Stir again to incorporate these ingredients. Taste the mixture and adjust the sweetness to your liking.

3. Cover the bowl or jar and refrigerate for at least 2 hours or overnight. This will allow the chia seeds to absorb the liquid and create a pudding-like consistency. You can give it a good stir after the first 15 minutes to prevent clumping.

4. Wash and rinse your fresh blueberries. You can also use frozen blueberries if fresh ones aren’t available.

5. Once the chia pudding has reached your desired consistency, take it out of the refrigerator. Spoon it into a serving dish or glass. Top it with the blueberrys.

Feel free to adjust the sweetness, thickness, or toppings to suit your personal preferences. It’s a versatile and healthy treat that can easily become a favorite in your low-carb repertoire.

Peanut Butter Cookies

Low Carb Peanut Butter Cookies
IG: thejoeduff

These cookies are ideal for those craving low carb gluten free desserts. Made with creamy peanut butter, these cookies are a delightful combination of flavors and textures. You can use the recipe with or without low chocolate chips. But for me, a cookie without chocolate chips is not a real cookie.


  • 1 cup natural peanut butter (unsweetened)
  • 1/2 cup erythritol (or your preferred low-carb sweetener)
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup low carb dark chocolate chips


  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the natural peanut butter, erythritol, egg, and vanilla extract. Stir until the mixture is smooth and well combined.
  3. In a separate bowl, whisk together the almond flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the peanut butter mixture, stirring until a cookie dough forms.
  5. Gently fold in the low carb dark chocolate chips. You can also use sugar-free or stevia-sweetened chocolate chips to keep it low carb.
  6. Using a tablespoon or cookie scoop, drop rounded spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Flatten each cookie slightly with a fork, creating a crisscross pattern on top.
  8. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
  9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Another great low carb and gluten free treat, especially for warmer days is cottage cheese ice cream.

Common Mistakes to Avoid

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When it comes to creating low carb gluten free desserts, there are a few common mistakes that can easily be made. Here are some things to keep in mind to ensure that your desserts turn out delicious and satisfying.

Overcompensating for Lack of Sugar

One of the biggest mistakes people make when creating low carb gluten free desserts is overcompensating for the lack of sugar. While it’s true that traditional desserts are often loaded with sugar, it’s important to remember that sugar isn’t the only ingredient that makes a dessert taste good.

Instead of adding more artificial sweeteners or sugar substitutes to your desserts, try using natural sweeteners. And keep in mind that even if the recipes above are low carb, should enjoy this low carb gluten free desserts on moderation.

Neglecting Texture

Another mistake people often make when creating low carb gluten free desserts is neglecting texture. Without gluten, it can be challenging to create desserts that have the same texture and consistency as traditional desserts.

To avoid this mistake, experiment with alternative flours like almond flour, coconut flour, or flaxseed meal. These flours can help create a texture that is similar to traditional desserts while still being low carb and gluten-free.

Ignoring Nutritional Balance

Finally, it’s important to remember that just because a dessert is low carb and gluten-free doesn’t mean it’s healthy. It’s easy to get carried away with creating desserts that are low in carbs and gluten-free, but it’s important to ensure that they are still nutritionally balanced.

When creating low carb gluten free desserts, try to incorporate ingredients that are high in healthy fats, protein, and fiber. This will not only help balance out the nutritional profile of your desserts but also help keep you feeling full and satisfied.

Where to Buy Low Carb Gluten Free Desserts

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One great option is to check out online retailers such as GreenChoice, which offers a variety of low carb gluten free desserts such as Alter Eco Blackout Deep Dark Organic Chocolate and Maxines Heavenly Cookies Chocolate Chunk. These desserts are made with high-quality ingredients and are a great way to satisfy your sweet tooth without compromising your diet.

Another option is to visit your local health food store or specialty grocery store. These stores often carry a variety of low carb gluten free desserts, such as keto-friendly brownies, and cakes. Look for brands such as Num Gourmet Desserts, which specializes in low carb gluten free desserts.


What sweeteners can I use for low carb gluten free desserts?

The best sweeteners are erythritol, stevia and monk fruit which have a very low glycemic impact. Coconut sugar or maple syrup can also work in smaller amounts.

How do I replace flour in low carb gluten free desserts?

Almond, coconut and nut flours work well. Start with a 1:1 replacement of wheat or gluten flour. For cakes use 1/4 less liquid and an extra egg. Ground nuts or nut butter can thicken too.

What’s a good flour substitute for thickening for low carb gluten free desserts?

For sauces, puddings or frostings try arrowroot powder, tapioca flour, xanthan gum or guar gum which have binding properties similar to wheat flour.

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Leon Rudolph
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