Recipes for lip-smacking sugar-free desserts

Indulge in these delicious treats that will satisfy your sweet tooth.


Raspberry Tea Cake
Makes a 5-inch cake

65 g dates
110 ml water
35g nut butter
½ tsp lemon juice
1 tbsp vanilla extract
1 tbsp tapioca starch
110 g almond flour
½ tsp baking soda
35 g raspberries

Preheat oven to 170°C. Prepare a 5-inch round tin by greasing it with olive oil and dust it with tapioca starch. Soak the dates in 110 ml water until they are soft. Once softened, combine the date mixture with the nut butter, lemon juice and vanilla extract and blend in a mixer. In another bowl, combine the tapioca starch, almond flour and baking soda. Add these dry ingredients to the prepared date paste and mix well. Lastly, fold in the raspberries. Transfer the batter to the prepared cake tin and bake for 20 minutes till a toothpick inserted comes out clean. Once cool, sprinkle with almond flakes and fresh raspberries. Serve warm.

Recipe courtesy: Deliciae Patisserie

Keto Chocolate Avo Mousse
Serves: 6

2 large ripe avocados
½ cup coconut cream
½ cup unsweetened cocoa powder
¼ cup powdered sugar-free sweetener
pinch of sea salt
½ tsp vanilla extract
1 tsp cinnamon
pinch of nutmeg
10-12 raspberries
handful of almond slivers

Add avocado and coconut cream to a processor and pulse. Add unsweetened cocoa powder, powdered sugar-free sweetener, salt and spices. Mix well. Pour mixture in to 6 shot glasses and chill for at least an hour. Garnish with almond slivers and raspberries. Serve chilled.

Recipe courtesy: Foodhall India

Blueberry Panna Cotta
150 ml milk
300 ml fresh cream
5 g powdered sugar-free sweetener
1½ gelatine leaf

Combine milk and cream in a saucepan with the sugar free powder. Bring it to a boil. Stir in the gelatin. Once blended together, keep the mixture aside to let it cool down. Arrange 4 pieces of blueberries into the mould, then pour the cooled batter in. Unmould once set.

For the blueberry compote
200 g frozen blueberry
12 g powdered sugar-free sweetener

Heat the blueberries and sugar and let it reduce till it reaches a mushy, compote consistency. This will take about 20 – 25 minutes. Cool the compote and serve it over the panna cotta. Garnish with a mint sprig.

Recipe courtesy: Chef Rachel Goenka, The Chocolate Spoon

Dark Chocolate Cake with Passion Fruit Emulsion
200 g dates, seedless
220 g roasted almonds
100 g passion fruit puree
50 g coconut sugar
200 ml coconut milk
110 g dark chocolate (70/30 dark chocolate)

Place the dates and roasted almonds in a food processor. Blitz until the mixture resembles fine sand in texture. Place the mixture inside a cake ring tin, which is placed on a tray lined with baking paper. Flatten the mixture using the back of a spoon and then put to one side to set. Add the passion fruit puree and coconut sugar to a small saucepan and place over medium heat until it almost comes to a boil. Remove from heat and allow to stand for 5 minutes, then stir in the coconut milk. Put the dark chocolate in a heatproof bowl. Place over a bain-marie (a pan of gently simmering water) and allow it to melt completely. Remove from heat. Strain the infused cream and add it to the bowl of melted chocolate, one-third at a time, making sure to incorporate the cream thoroughly after each addition. Allow the ganache to cool to room temperature. After 5 minutes, pour the ganache into the ring and place the tart in the fridge to set for 2 hours. Remove the gateau from the freezer and carefully lift it onto a plate. Spray it with the chocolate, turning carefully as you go. Return it to the freezer until 20 minutes before serving.

Recipe courtesy: Chef Hemant Pednekar, Pastry Chef, Smoke House Deli, Bandra (W), Mumbai

Strawberry Chocolate Tart With Whipped Chevre
Serves: 4

1 cup almond flour
1 tbsp cocoa powder
½ tsp salt
3 tbsp maple syrup
¼ cup coconut oil
300 g goat cheese
2 tbsp Greek yoghurt
2 cups fresh strawberries, quartered lengthwise

To make the crust, whisk together the almond flour, cocoa, and salt. Add in 2 tablespoons of maple syrup and coconut oil and knead into a crumbly dough. Divide the dough in half and press the dough into small tart or pie moulds. Use a fork and pierce the dough all over. Place in the fridge for 30 minutes. Preheat oven to 180°C and bake the pie crust for 15 minutes or until golden brown. Remove from oven and let it cool. In a blender combine goat cheese, yoghurt, and remaining maple syrup. Spoon a dollop of this prepared goat cheese mousse into the baked tarts crusts. Top with fresh strawberries.

Recipe courtesy: Foodhall India

Alea Belea
150 g all-purpose flour
100 g rice flour
300 ml milk
salt as per taste
30 ml ghee
300 g coconut, grated
250 g coconut jiggery
50 g cashew nuts, roasted
pinch of cardamom powder
10 ml honey

Take a bowl and mix all-purpose flour and rice flour. Add milk and salt and make a batter. Use the batter to make pancakes in a non-stick pan. Apply ghee and keep aside. Then in another bowl mix the grated coconut, coconut jiggery, roasted cashew nuts, and cardamom powder. Stuff the pancakes with the filling, roll them, and garnish with honey.

Recipe courtesy: Chef Godhan Singh, Executive Sous Chef, Mercure Goa Devaaya Retreat

Sugar Free Tiramisu

For the sabayon
3 egg yolks
½ vanilla bean
25 g powdered sugar-free sweetener
50 ml Kahlua
200 g mascarpone cheese
100 g whipping cream
25 ml espresso
cocoa powder for dusting

For the sponge
2 eggs
75 g powdered sugar-free sweetener
85 g flour

For the syrup
50 ml espresso
50 ml water
25 g powdered sugar-free sweetener

Whisk egg yolks, vanilla bean and sugar-free sweetener together. Heat the Kahlua and pour in the egg mix to make a sabayon (cook eggs at 80C). Mix mascarpone cheese and fold in the whipped cream into the cheese and Kahlua mixture. For the sponge, whip the eggs and sugar-free sweetener together and fold the flour in it. Dust icing sugar on sponge mixture and bake at 160C for 25 minutes. Mix all the ingredients for the syrup together. Pipe the sabayon mixture in a glass and alternately layer with sponge fingers soaked in the expresso syrup. Refrigerate and let it cool for an hour before serving.

Recipe courtesy: Chef Rajat Sachdev, Pastry Chef, Sofitel Mumbai BKC

Italian Ricotta Cheesecake
Makes 15 servings

For orange sauce
200 ml orange juice
15 pieces kumquats, diced
½ tsp iota powder
1 orange, split into segments

For the cheesecake
1 egg
250 g ricotta cheese
1 tsp lime juice
60 ml orange juice
zest of orange, finely grated
zest of lemon, finely grated
1⅔ tbsp Greek yoghurt
lime zest for garnishing
orange zest for garnishing

To make the orange sauce, place the orange juice, kumquats, and iota powder in a saucepan over medium heat and bring to the boil. Boil for 30 minutes, then remove from the heat and allow to cool for 1 hour. Add the orange segments and set aside. To make the cheesecake, preheat the oven to 120°C, and place a tray of water in the oven. Place the egg, ricotta, lime juice, orange juice, orange zest, lime zest, and yoghurt in a blender and blend until combined. Pour the mixture into 5 cm spring form pans. Place the pans in the water bath and bake for 1 hour or until just firm in the centre (the cake will firm further as it cools). Refrigerate. To serve, place a cheesecake on a dessert plate, top with orange sauce and garnish with orange and lime zest.

Recipe courtesy: Chiva-Som, Hua Hin, Thailand

Paal Payasam
1 L milk
100 g ukda basmati rice
3. 8 g jiggery
4. 2 g cashew nuts
pinch of cardamom powder
almonds for garnishing

Take 1 litre of milk in a saucepan. Bring it to boil. Once the milk is boiled, add rice and jaggery to it. Simmer and add cashew nuts and cardamom powder. Simmer till the rice is cooked well. Once the rice is cooked, remove it from the flame and let it get cold. Serve cold garnished with almonds.

Recipe courtesy: Dharmesh Karmorkar, Thangabali