5 Best Gluten Free Sugar Free Dessert Recipes And Baking Recipes

Being diabetic isn’t an easy thing to tackle. If you are a foodie, then it would be more difficult. So, to make your diabetic life easy, then you must learn these recipes of some of the yummy and delicious sugar-free dessert recipes and baking recipes. So, check out some gluten-free sugar-free dessert recipes here.

Gluten Free Sugar Free Dessert Recipes

1. Gluten-Free Dairy-Free Chocolate Chip Cookies

gluten free sugar free dessert recipes 1

A simple but tasty classic chocolate chip cookie that is gluten, dairy, and refined sugar-free and still tastes just like the original version!

These cookies are so easy to make you can’t tell that these cookies are gluten-free. They taste just like the classic chocolate chip cookie if not better!

Check out this amazing recipe of gluten free dairy free sugar-free cookies.


  • 2/3rd cup coconut oil, melted and cooled to room temperature
  • 1/2 cup rapadura sugar or coconut sugar
  • 1 tspn vanilla essence
  • 1 egg
  • 1 cup all purpose gluten free flour
  • 1/4 cup tapioca starch
  • 2 Tbspn white rice flour
  • 1 Tbspn arrowroot powder
  • 1/2 tspn baking soda
  • 1/2 cup dairy free or vegan chocolate chips


  1. Preheat oven to 180C/355F.
  2. Line two baking trays with parchment or baking paper.
  3. In a medium bowl using an electric mixer whisk the egg, add the coconut oil, sugar and vanilla until combined.
  4. In a separate bowl sift the dry ingredients and then add these to the wet ingredients, add the chocolate chips and stir until combined.
  5. Place the dough covered in the fridge for 1 hour.
  6. Using wet hands, roll tablespoons of mixture into balls. Place on baking trays about 5 cm apart and flatten slightly.
  7. Bake for 15-18 minutes until lightly golden.
  8. Leave to cool on baking trays.
  9. Store in an airtight container.
Also Read -   Different Cheapest Ways Straighten Teeth Without Braces

2. Gluten Free Diabetic Desserts

Lemon Squares

gluten free sugar free dessert recipes 2

You will love these luscious lemon squares! Full of zesty lemon flavor this easy dessert has a smooth and creamy lemon topping that is naturally sweetened with honey. These creamy lemon squares will melt in your mouth with the perfect sweet-tart balance.



  • 1.5 cups almond meal
  • 1/4 cup tapioca starch
  • 2 Tbspn coconut flour
  • 1/4 cup maple syrup or honey
  • 1/4 cup coconut oil, melted and cooled to room temperature
  • zest of 1 lemon


  • 1 cup coconut milk
  • 1/2 cup lemon juice
  • 1/4 cup honey
  • 1/4 cup water, room temperature
  • 1 Tbspn gelatin
  • couple pinches of ground turmeric (optional, gives a yellow color but not enough to taste)
  • top with lemon zest and desiccated coconut


  1. Preheat oven to 180°C/350°F
  2. Line an 8 x 8 baking tray with parchment/baking paper. I greased mine with coconut oil so the slice was easy to remove.
  3. In a large bowl mix the dry ingredients for the crust and then add the coconut oil, maple syrup or honey and lemon zest until you have a crumbly dough.
  4. Put the dough in the lined baking tray and press it down with your fingers until you have a firm, even base.
  5. Cook for 12 minutes, the edges should be a light golden brown.
  6. Remove and leave to cool while you prepare the filling.
  7. Place a saucepan on medium heat and gently heat coconut milk, lemon and honey with a couple of pinches of turmeric. Don’t boil.
  8. In a bowl whisk the gelatin and water together then whisk this through the lemon coconut milk mixture in the saucepan ensuring no lumps.
  9. Remove from the heat and pour the liquid evenly over the crust.
  10. Place in the fridge to set for 3-4 hours. Should be firm to touch.
  11. Remove from the fridge and top with desiccated coconut and lemon zest.
  12. Cut into squares to serve.
  13. Should keep up to 5 days in an airtight container in the fridge.
Also Read -   Cystoscopy: Information And Tips You Must Know Before The Procedure Know Before The Procedure

3. Watermelon Coconut Popsicles

gluten free sugar free dessert recipes 3


  • 1 watermelon (1kg or 2lbs)
  • 1.5 cups coconut yoghurt
  • 2 Tbspn pomegranate seeds/arils
  • 2 Tbspn mint, finely chopped
  • 2 Tbspn shredded coconut


  1. Cut watermelon into 12 wedge shapes. They should be about 2cm (3/4in) thick at the base. Remove any watermelon seeds that you can see. Pat the wedges dry with a paper towel.
  2. Line two trays with baking or parchment paper. In the base of each watermelon, wedge make a small incision, cut gently through to the watermelon flesh. Insert a popsicle or ice block stick into each incision, it should be firmly held in each wedge.
  3. Place the watermelon wedges on the lined trays and freeze for 1 hour.
  4. Dip the tip of each watermelon wedge in coconut yoghurt so it is halfway down each wedge. Return the wedges to the trays and freeze for 20 minutes.
  5. Dip the wedges a second time to make a thicker layer of yoghurt.
  6. Sprinkle the watermelon popsicles with the chopped mint, pomegranate seeds and shredded coconut.
  7. Freeze until they are ready to serve.

4. Sugar Free Gluten Free Brownies

gluten free sugar free dessert recipes 4


  • 1 1/4 cups sugar-free chocolate chips or carob chips or grain sweetened chocolate chips
  • 1 15.5 ounce can black beans, rinsed and drained
  • 1/4 cup carob powder or cocoa powder unsweetened
  • 2 eggs
  • 1/3 cup olive oil or coconut oil melted
  • 1/4 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon instant coffee
  • 1 tablespoon powdered stevia


  • Preheat oven to 350 degrees.
  • Line an 8 by 8 baking dish with parchment paper.
  • Spray parchment paper with non-stick cooking spray.
  • Process all ingredients in a food processor until smooth.
  • Pour onto parchment paper in baking dish and smooth out batter to edges of dish.
  • Bake 30-35 minutes until a toothpick comes out perfectly clean.
  • Mine were perfect at 35 minutes.
  • Cool on wire wrack for 10 minutes then remove by holding edges of parchment paper and lifting out.
  • Transfer onto a wire rack to cool before slicing on a cutting board.
Also Read -   Different Cheapest Ways Straighten Teeth Without Braces

5. Chocolate Almond & Cranberry Clusters

gluten free sugar free dessert recipes 5


  • 100 gm/3.5 oz dark chocolate, roughly chopped
  • 2.5 tspn coconut oil
  • 2 Tbspn maple syrup
  • 1/2 tspn vanilla essence
  • 1 cup almonds, raw or unsalted and roasted
  • 3/4 cup dried cranberries*
  • 1/2 to 1 tsp of coarse sea salt


  1. In a medium saucepan bring 1 inch of water to the boil. Reduce to a simmer then place a heatproof glass or metal bowl over the top of the saucepan.
  2. Add the chocolate and coconut oil into the bowl, stirring constantly until it is all slowly melted.
  3. Add in the maple syrup and vanilla essence. Stir until all combined. Remove chocolate from the heat and let cool for 10 minutes. It should slightly thicken during this time.
  4. Stir the almonds and dried cranberries into the chocolate. Line a baking tray with parchment/baking paper. Spoon mounds onto the prepared baking tray. Sprinkle with sea salt as desired.
  5. Place in the refrigerator for 30 minutes until set.
  6. Store in an airtight container in the fridge for up to 1 week.

So, do try these amazing gluten free sugar fee recipes this holiday season to fill in your tummy.