gluten free dessert

This keto no bake cheesecake is low in carbs, easy, and perfect for little lunch boxes or end of summer bashes. No cooking required for this keto dessert!

Easy Keto No Bake Cheesecake

heavy cream

cream cheese, softened (3 8 ounces blocks)

sweetener

vanilla extract

lemon

almond flour

brown sugar substitute I use this

cinnamon

granulated sweetener I use this

butter

In a small bowl, mix all of the...

In a small bowl, mix all of the crust ingredients with a fork until it resembles wet sand.

Line the bottom of a 10" springform pan...

Line the bottom of a 10" springform pan with parchment paper. Use your hands to press the crust mixture into an even layer in the bottom of the pan. Work the crust up the edge, if desired.

In a large mixing bowl, beat the heavy...

In a large mixing bowl, beat the heavy cream until stiff, about 5 minutes.

In a seperate bowl, beat the cream cheese,...

In a seperate bowl, beat the cream cheese, lemon juice, and vanilla extract. Slowly add the powdered sweetener and beat until fluffy and combined, about 1 minute.

Add the cream cheese mixture to the whipped...

Add the cream cheese mixture to the whipped cream and mix to combine, about 30 seconds.

Use a spatula to spread the cheesecake mixture...

Use a spatula to spread the cheesecake mixture in the springform pan. Make sure the top is level.

Refrigerate a full 6 to 8 hours. Keep...

Refrigerate a full 6 to 8 hours. Keep cold until ready to serve.

A fancy name for muffins with chocolate filling, these gluten-free Financiers will be your go-to dessert. Be prepared: you might just want to hide them for yourself once you taste them.

Gluten-Free Financiers With Chocolate Ganache

dark chocolate

Tablespoons of butter, melted

hazelnut meal

sugar

potato starch

tapioca starch

salt

egg eggs

Place the dark chocolate pieces in a glass or metal bowl. In a small sauce pot, scald the cream until the edges of the pot are just starting to bubble. Do not boil! Pour over the chocolate and let sit for a moment, to melt the chocolate. Stir slowly to incorporate the cream and chocolate together. It should start to thicken up as the chocolate gets melted completely and incorporated into the cream. Set in the fridge to chill and thicken even more. You are aiming for the consistency of peanut butter. Meanwhile, make the financiers.

Dark Chocolate Ganache:

Preheat oven to 375 degrees Fahrenheit. In a small pot, heat the ¾ cup of butter over medium-high heat, occasionally swirling the pan until the butter begins to bubble and turn brown. Set aside to cool.

Using a pastry brush, spread the 3 tablespoons of melted butter into 30 cavities of the mini muffin tins. Set aside.

Whisk together the hazelnut meal, powdered sugar, potato starch, tapioca starch and salt. Add the egg whites and whisk to combine. While whisking vigorously, pour the browned butter into the batter and blend to a uniform texture. Using a small food scoop, fill each of the prepared muffin cavities 2/3 full. Bake 4 minutes to begin to set the financiers.

While the little cakes are baking, fill a small pastry bag with chilled chocolate ganache. Pull the cakes from the oven, squeeze a small dollop of ganache into the center of each cake, and return the cakes to the oven. Drop the oven temperature to 350 degrees and finish baking until lightly golden brown and a toothpick inserted in the center comes out clean, about 8-10 minutes.

Remove onto cooling racks and let cool at least 10 minutes before you eat them (so the ganache doesn’t burn your mouth!). Enjoy!

To make the Financiers:

https://www.youtube.com/watch?v=rk1D3vb21po

Kyra Bussanich of Kyra's Bake Shop joins KC to make Hazelnut Financiers!  (Recipe Below)
Mildly sweet and nutty, these little bites are the perfect showstopper dessert. The dollop of dark chocolate ganache makes for a decadent treat! Get the printable recipe here: https://gfreefoodie.com/gluten-free-financiers-dark-chocolate-ganache/

Hazelnut Financiers with Dark Chocolate Ganache recipe, courtesy Kyra Bussanich, Gluten Free Cupcake Wars winner - 
Dark Chocolate Ganache

2/3 cup dark chocolate
2/3 cup heavy cream

Place the dark chocolate pieces in a glass or metal bowl. In a small sauce pot, scald the cream until the edges of the pot are just starting to bubble. Do not boil! Pour over the chocolate and let sit for a moment, to melt the chocolate. Stir slowly to incorporate the cream and chocolate together. It should start to thicken up as the chocolate gets melted completely and incorporated into the cream. Set in the fridge to chill and thicken even more. You are aiming for the consistency of peanut butter. Meanwhile, make the financiers.

Financier batter

¾ cup butter
3 Tablespoons of butter, melted
1 ½ cups ground hazelnut meal
1 ½ cups powdered sugar
¼ cup potato starch
¼ cup tapioca starch 
1 teaspoon salt
egg whites from 5 large eggs

Preheat oven to 375 degrees Fahrenheit. In a small pot, heat the ¾ cups of butter over medium-high heat, occasionally swirling the pan until the butter begins to bubble and turn brown. Set aside to cool.

Using a pastry brush, spread the 3 tablespoons of melted butter into 30 cavities of the mini muffin tins. Set aside.

Whisk together the hazelnut meal, powdered sugar, potato starch, tapioca starch and salt. Add the egg whites and whisk to combine. While whisking vigorously, pour the browned butter into the batter and blend to a uniform texture. Using a small food scoop, fill each of the prepared muffin cavities 2/3 full. Bake 4 minutes to begin to set the financiers. While the little cakes are baking, fill a small pastry bag with chilled chocolate ganache. Pull the cakes from the oven, squeeze a small dollop of ganache into the center of each cake, and return the cakes to the oven. Drop the oven temperature to 350 degrees and finish baking until lightly golden brown and a toothpick inserted in the center comes out clean, about 8-10 minutes.

Remove onto cooling racks and let cool at least 10 minutes before you eat them (so the ganache doesn't burn your mouth!). Enjoy!

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How to make Gluten-Free Hazelnut Financiers and Dark Chocolate Ganache

Life is busy, but that doesn't mean there isn't time for dessert. Silvia Colloca shares her hacks for impressive Italian bakes made at the touch of a (food processor) button.

Coffee and hazelnut amaretti

eggwhites,

caster sugar, plus extra to sprinkle

(300 grams) hazelnut meal

vanilla bean paste

instant coffee powder

dark chocolate coated coffee beans

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852770001&=domain=del

5348771529001-5981852770001

This vegan cashew butter silky chocolate pie is creamy and rich with all sorts of healthy ingredients.  Not only is it an awesome vegan dessert, but it also fits in your gluten-free and low sugar diet.

Vegan Cashew Butter Silky Chocolate Pie

cashew nuts (soaked

water

oz Baker’s bittersweet baking chocolate bar (melted)

pure stevia extract powder

Medjool dates (pitted)

Joyce’s all-purpose gluten-free flour mix

vegan butter (melted)

mini chocolate chips (vegan)

Combine together soaked cashew nuts and water in a large microwave safe bowl.  Heat in microwave for 1 minute.  Transfer the heated cashew nuts and water into a high-speed blender and blend until smooth.  If it forms air pockets during blending, stop the blender and use a rubber spatula to push and stir the pie filling to get rid of the air pockets.

Transfer the blended cashew nuts into a bowl. Stir in 2 oz of melted chocolate and the remaining filling ingredients.

Transfer the chocolate pie filling into an airtight container, cover with lid, and refrigerate for at least 2 hours.

To make the filling

&nbsp;Preheat oven to 350 °F.

Blend the dates in a food processor until it forms a ball. Add the remaining ingredients and blend until the mixture resembles moist sand.

Transfer the dough into an 8” pie pan. Spread evenly on the bottom and up the side of the pie pan. Pat and press with hands to compact the mixture. Use a fork to gently poke some holes on the bottom of the pie dough. Bake for 10 minutes, remove from the oven, and then set aside.

To make the crust

Remove the pie filling from the refrigerator before assembling the chocolate pie.  Use a hand blender to blend the filling to achieve a fluffy texture. (see picture in post)  Fill the pie pan with the filling.  Let the pie rest in the refrigerator for another 2 hours before serving.  This will make the cutting and serving much easier.

Garnish the pie with melted chocolate and chocolate chips before serving.

To assemble the chocolate pie

Foolproof yet impressive dark chocolate fudge topped with flaky sea salt and lime zest. Best of all? No candy thermometer needed! (Gluten-Free)

Dark Chocolate Fudge With Lime And Sea Salt

790 g (about 2 ½ cups) Sweetened condensed milk

80 g (about ¼ cup) Salted butter

640 g (about 3 ¾ cups) coarsely chopped Dark chocolate

70 g (about ½ cup) Powdered sugar

(about 400 g) zest of Lime

⅛ teaspoon flaked Sea salt

Sweet Rice Mini Bundt Cake is a great naturally gluten free dessert or snack that's made with wholesome freshly milled brown sweet rice flour. Addition of sweet red bean paste gives this cake a great Korean flavor.

Sweet Rice Bundt Cake

brown sweet rice flour

sweet rice flour

sugar ((I used organic))

tsp fine sea salt

tsp baking powder

milk

oz unsalted butter ((melted))

sweet red bean paste ((anko))

tsp vanilla extract

Preheat oven to 350°F (180°C).

Grind sweet rice and brown rice in the Nutrimill grinder at the finest setting. 1 cup sweet rice produces about 1 1/2 cup ground flour. If you don't want to use a Nutrimill grinder, just buy and use sweet brown rice flour and sweet rice flour (mochiko).

Melt butter in the microwave until it becomes fully liquid.

Spray or brush mini bundt cake pan and/or cakelette pan with oil to prevent sticking.

In a large mixing bowl or cake mixer bowl, add both sweet brown rice and sweet rice flour.&nbsp;

Add salt and baking powder. Mix dry powder with a whisk.

Add milk, vanilla extract, eggs, butter and sugar to dry mixture in 6.

If using a cake mixer, mix for 3 min. or more until well blended with no lumps. I used a hand whisk and it was quite easy to mix so you can do it without a cake mixer if you don't have one.

Fold in red bean paste into the batter.

When red bean paste is evenly mixed in, pour batter into cake molds.

For mini bundt cake pans, bake for 35 minutes. For cakelettes, bake for 25 minutes or until a toothpick comes out clean when inserted into the thickest part of the batter.&nbsp;

You only need 4 ingredients to make this easy homemade healthy nutella! This rich chocolate spread is made with real hazelnuts, cacao powder, and sweetened with pure maple syrup. The perfect chocolate spread with HALF the calories as store-bought nutella.

Homemade Healthy Nutella (Just 4 Ingredients!)

Cup Roasted, Peeled and Unsweetened Hazelnuts (See Note 1)

¼ Cup Warm Water

¼ Cup Cacao Powder (can sub cocoa powder)

¼ Cup Pure Maple Syrup (or more to taste, See Note 2) (can sub coconut sugar)

Tbs Water if needed (See Note 2)

Optional: ¼ tsp Maca Powder

Indonesian bubur ketan hitam (glutinous black rice sweet porridge) is a delicious, sweet, thick, and very filling porridge that is always a popular choice for breakfast, tea time, or supper. Plus, this happens to be gluten-free and vegan friendly.

Bubur Ketan Hitam - Glutinous Black Rice Sweet Porridge

black glutinous rice

liter (8 cup) water

pandan leaves

100-150 gram palm sugar (or regular sugar)

coconut milk (or coconut cream)

Soak glutinous black rice in cold water for 4 hours, preferrably overnight, drained.

In a soup pot, add the glutinous rice, water, pandan leaves, and salt and bring to boil. Cook until the liquid has thickened.

Reduce heat, cover the lid and simmer until it reaches a porridge like consistency.

Add the sugar and stir until sugar has fully dissolved. Turn off the heat.

Divide into serving bowls and add 1 tablespoon of thick coconut milk (or coconut cream) per serving.

Anita If I want double the recipe, should the water be doubled from 2 litres to 4 litres? Seems like a lot. Thanks.  

These gluten-free banana walnut muffins taste so good, you will never know they are healthy and low-sugar! The perfect way to make use of overripe bananas. And they make the perfect breakfast on-to-go or a quick snack in between meals.

Gluten-Free Banana Walnut Muffins

tbsp olive oil

syrup

stevia

bananas

quick oats

baking soda

salt -

walnuts

In a mixing bowl, mash bananas with a fork. Then, add in all other wet ingredients and mix until combined. Set aside.

Put quick oats, baking soda, salt and cinnamon in a food processor or high-power blender and blitz until combined and the texture becomes powdery like flour. Add mixture to mixing bowl and mix until combined and no lumps remain.

Grease your muffin tin, and pour the batter in. Fill each cup to about 3/4 full.

Bake for 25 minutes or until an inserted toothpick comes out clean.

Transfer to cooling rack and let them cool down completely before storing in an air-tight container.

This strawberry blueberry crisp is a healthy gluten-free fun summer dessert filled with warm bursting berries under a crunchy buttery crust.

Strawberry Blueberry Crisp

strawberries (frozen

blueberries (frozen

tbsp corn starch (or tapioca flour

coconut sugar

.5 cup old fashion oats

butter oil

Preheat the oven to 350F and grease a casserole dish with butter or ghee. Mine is a weird &quot;flag&quot; size of 10 x 6, whatever you have as close to that will work like a square 8 or 10-inch pan.   

Mix berries with sugar and starch then place them in the bottom of the pan.

Mix all of the topping ingredients.  Once the topping ingredients are well combined.  Spread the topping over the top of the apples.  

Bake at 350F for 30-35 minutes then broil for 1-2 minutes or until the topping is golden brown.  DO NOT OVERBOIL OR IT WILL BURN! Watch it like a hawk when it&#039;s under the broiler! DO NOT WALK AWAY

These Super Soft Rice Krispie Treats are the Rice Krispie Treats of your dreams! SUPER soft and they stay that way for DAYS!! The secret to getting super soft treats? Sweetened condensed milk. One bite and you will never make Rice Krispie treats any other way! Butter, sweetened condensed milk, marshmallows, vanilla, and Rice Krispies cereal. Perfect make-ahead gluten-free dessert for parties!

Super Soft Rice Krispie Treats

condensed milk

vanilla

Rice Krispies

mini marshmallows

Grease an 8×8×2-inch pan with cooking spray or softened butter. Line with parchment paper leaving a few inches of overhang.

Melt butter over medium heat in a large pot or Dutch oven. Add sweetened condensed milk and stir until combined.

Add the bag of marshmallows and stir until melted and smooth. Remove from heat.

Carefully stir in the vanilla, cereal, and the remaining cup of marshmallows.

Transfer the cereal mixture to the prepared pan and press down gently. Be careful to to overpack the cereal.

Refrigerate treats for 1 to 2 hours, until cool and set. Cut into 16 squares and serve.

Delicious butter mochi which taste chewy and buttery. This gluten free dessert is made using glutinous rice flour and is my all time favorite.

Butter Mochi Recipe

Unsalted Butter (100 grams)

Sugar

½ cup Glutinous Rice Flour

Baking powder

tsp Vanilla Extract

Eggs

Coconut Milk (200 ml)

Milk

½ tsp Baking Powder

Preheat oven to 180 degree C. Line a square pan with parchment paper and set aside.

Take butter in a bowl and mix well till creamy.

Add in sugar and vanilla extract and beat till creamy.

Add in 1/2 of the rice flour and mix.

Add in one egg and combined.

Now add remaining rice flour along with Egg.

Add in coconut milk and regular milk and mix gently.

Spoon this into a baking pan and spread evenly.

Pop this in oven and bake for 50 mins to 1 hour.

Remove and cool for 20 mins.

Slice and serve.

These rich tahini brownies have the perfect chewy texture. They taste like your favorite chocolate dessert, but with more protein! This tahini brownies recipe makes for the perfect gluten-free treat. 

Healthy Tahini Brownies

cocoa powder

tsp baking soda

tsp salt

eggs

tahini

maple syrup

chocolate chips

Preheat oven to 350F and line 8&#215;8 baking sheet with parchment paper or nonstick spray

Top 32 gluten free dessert recipes from across the web

The most viewed gluten free dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 32 gluten free dessert recipes from across the web

The most viewed gluten free dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Keto No Bake Cheesecake

Gluten-Free Financiers With Chocola...

Coffee and hazelnut amaretti

Vegan Cashew Butter Silky Chocolate...

Dark Chocolate Fudge With Lime And ...

Sweet Rice Bundt Cake

Homemade Healthy Nutella (Just 4 In...

Bubur Ketan Hitam - Glutinous Black...

Gluten-Free Banana Walnut Muffins

Strawberry Blueberry Crisp

Super Soft Rice Krispie Treats

Butter Mochi Recipe

Healthy Tahini Brownies

Gluten-Free Lemon Bars with Almond ...

Dark Chocolate Puppy Chow

Gluten Free Vegan Treacle Tart

Best Keto Pavlova Recipe - Low Carb...

Keto Frosty

Healthy Banana Brownies

Flourless Chocolate Brownies (glute...

Banana Butter Mochi

Healthy Blueberry Cobbler

Healthy Fudge Brownies

Healthy Peanut Butter Skillet Cooki...

Peanut Butter Chocolate Oat Cups

Vegan Berry Crumble Bars

Honey-Mint Melon Salad

Gluten Free Pumpkin Bars

Vegan High Protein Tofu Pancakes

Rizogalo (Greek Rice Pudding)

Chocolate Protein Mug Cake

Frosted Banana Bars (Gluten Free) R...

The most viewed gluten free dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine