4 Delightful Dessert Recipes That You Won’t Believe Are High In Good Fats and Low In Carbs

Avocado Chocolate Mousse

Avocado? In Dessert?… Absolutely!

Avocados are filled with Vitamins, Fiber, Magnesium, Potassium, and Healthy Fats. And the best part — the mild flavor of avocados make them perfect for blending into dishes. You won’t even notice that you’re eating them in your desserts!

What You’ll Need:

  • 2 medium ripe avocados (pits removed)
  • 6–7 Tbsp. unsweetened cocoa powder
  • 6–8 Tbsp. pure maple syrup
  • 6–8 Tbsp. unsweetened almond milk (or your favorite)
  • 1 1/2–2 tsp. vanilla extract
  • 1/8–1/4 tsp. salt

Put It Together:

  1. Scoop the avocado into a food processor or blender.
  2. Add 6 Tbsp. cocoa powder, 6 Tbsp. syrup, 6 Tbsp. milk, 1 1/2 tsp. vanilla, and 1/8 tsp.
  3. Puree until the mixture is smooth and velvety, adding additional syrup or milk as needed.
  4. Transfer mousse to an airtight container and cover.
  5. Chill at least 1 hour in the refrigerator before serving.

This chocolate mousse recipe is light, airy, and just the right touch of sweet. And you’ll be getting essential nutrients while enjoying it!

Whipped Yogurt With Apples and Walnuts

Greek Yogurt is a wonderful option if you are looking to get in some Healthy Fats without going overboard on the carbs. Whipped up and paired with warm cinnamon apples and toasted walnuts — it makes for a delicious dessert option for people watching their sugar intake.

What You’ll Need:

  • 1 cup plain Greek yogurt
  • 1/2 cup heavy cream
  • 1 tbsp honey
  • 2 tbsp unsalted butter
  • 2 firm apples, cored and chopped into small 1/2-inch cubes
  • 2 tbsp sugar
  • 1/8 tsp ground cinnamon
  • 1/4 cup walnut halves, toasted and coarsely chopped

Whip It Up:

  1. Combine the yogurt, cream, and honey in a bowl, and beat vigorously with a hand mixer until the mixture thickens and forms soft peaks.
  2. Warm the butter in a large skillet over medium heat. Add the apples and 1 tablespoon sugar to the pan. Stir well and cook the apples for 6 to 8 minutes, stirring occasionally to avoid sticking, until they just begin to soften. Once softened, sprinkle the apples with the remaining sugar and the cinnamon, and cook for an additional 2 to 3 minutes. Remove from the heat and let sit for 5 minutes to cool slightly.
  3. To serve, spoon a generous serving of whipped yogurt into each bowl and top with warm apples and toasted walnuts.

Enjoy that “warm apple pie with cream” taste without the guilt!

Pumpkin Parfait

This scrumptious dessert has a wonderful trio of High-Fat, Low-Carb options including Pumpkin, Greek Yogurt, and Mascarpone. You’ll also be getting a good dose of Essential Vitamins, Minerals, Antioxidants, and Calcium.

What You’ll Need:

  • 1 15- oz can pumpkin puree
  • 1 1/4 cup Greek yogurt
  • 3-4 tbsp mascarpone cheese
  • 1 tbsp vanilla extract
  • 2 1/2 tbsp brown sugar
  • 1 1/2-2 tsp ground cinnamon
  • 1/4 tsp nutmeg

Parfait Toppings:

  • 2 tbsp honey or molasses, more for garnish
  • Chocolate chips for garnish
  • Chopped hazelnuts or walnuts for garnish

Layer It Up:

  1. Place the pumpkin puree, Greek yogurt and the remaining ingredients, except the chocolate chips and nuts, in a large mixing bowl. Using a hand electric mixer or a whisk, mix together until you reach a smooth consistency.
  2. Transfer the pumpkin-yogurt mixture to small (3-oz) serving goblets or small mason jars. Cover and refrigerate for 30 minutes or overnight.
  3. When ready to serve, top each with a drizzle of molasses, chocolate chips and chopped hazelnuts or walnuts.

Smooth, creamy, and bursting with flavor. You can’t go wrong!

Brûléed Fruit with Mascarpone Yogurt Sauce

Another option that includes High-Fat, Low-Carb options of Mascarpone and Greek Yogurt — But this time it’s paired with an array of warm fruits and toasted nuts which add Vitamins, Minerals, Antioxidants, and Fiber.

What You’ll Need:

For the fruit:

  • 1/4 cup packed dark brown sugar
  • 1 tsp vanilla extract
  • 1/4 tsp fine salt
  • 2 blood, Cara Cara, or navel oranges
  • 1 small grapefruit
  • 1 large mango
  • 1/2 medium pineapple

For the topping:

  • 1 cup plain Greek yogurt
  • 1/4 cup mascarpone cheese
  • 1/2 cup coarsely chopped toasted macadamia nuts

The Prep:

For the fruit:

  1. Arrange an oven rack 6 inches from the broiler and heat the broiler.
  2. Place the brown sugar, vanilla, and salt in a large bowl.
  3. Trim the tops and bottoms from the oranges and grapefruit; cut into pieces and add to a bowl.
  4. Peel the mango, cut the flesh away from the pit, and cut into thick slices; add to the bowl of citrus.
  5. Cut the peel away from the pineapple, cut out the core, and then cut the fruit into long strips; add to the bowl of citrus.
  6. Gently toss the fruit together with the brown sugar. Lift the fruit out of the juice onto a rimmed baking sheet and spread into an even layer. Reserve the bowl and juices.
  7. Broil until browned in spots, about 10 minutes (watch closely and rotate the pan as needed). Remove the pan to a wire rack to cool slightly.

For the topping:

  1. Remove all but 3 tablespoons of the juice from the bowl.
  2. Add the yogurt and mascarpone and whisk until smooth.

Put It Together:

  1. Transfer the broiled fruit to serving bowls.
  2. Top with the mascarpone mixture and macadamia nuts.

You won’t want to put down this dish with all the flavors and comforts of home wrapped up in one little package.

HFLC

The best thing you can do when planning out any recipe is to include Whole Food options that provide your body with necessary nutrients. High-Fat, Low-Carb options are great for a balanced diet and kicking out excess sugar.

It’s okay to want to enjoy desserts from time to time. We all have a little bit of a sweet tooth! Just make sure that touch of sweetness has some nutritional benefits as well.

I know we could all use some more tips to live our best lives – CLICK HERE to learn more about Intermittent Fasting and The M.A.D.E. Diet.

For more information about what I do, or if you are interested in coaching, or joining my team, CLICK HERE.

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