10 Delicious Low FODMAP Desserts to Satisfy Your Sweet Tooth

Low FODMAP desserts are a delicious solution for anyone needing to manage digestive issues while still enjoying sweet treats. These recipes focus on using ingredients that are gentle on the gut without sacrificing flavor, making them perfect for satisfying your cravings and leaving you feeling great afterward. Dive into a world of creamy, fruity, and chocolatey delights that are easy on your tummy!

Avocado Chocolate Mousse

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Avocado chocolate mousse is a delicious and creamy dessert that surprises everyone with its rich chocolate flavor and velvety texture. This dessert is not only indulgent, but it’s also a healthy alternative, perfect for those following a low FODMAP diet. With just a few simple ingredients, you can whip this up in no time, making it an easy choice for any occasion.

The natural creaminess of ripe avocados blends beautifully with cocoa powder, creating a dessert that’s both satisfying and nutritious. Plus, it’s a great way to sneak in some healthy fats while satisfying your sweet tooth!

Ingredients

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1/4 cup maple syrup or honey
• 1/4 cup almond milk (or any low FODMAP milk)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Prepare the Avocados: Cut the avocados in half, remove the pit, and scoop the flesh into a blender or food processor.
2. Add Ingredients: Add the cocoa powder, maple syrup (or honey), almond milk, vanilla extract, and a pinch of salt to the blender.
3. Blend Until Smooth: Blend the mixture until it is completely smooth and creamy. You may need to scrape down the sides to ensure everything is well combined.
4. Chill: Transfer the mousse into serving bowls and refrigerate for at least 30 minutes to set.
5. Serve: Enjoy as is, or top with some fresh berries or low FODMAP whipped cream for an extra treat!

Coconut Chia Seed Pudding

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Coconut chia seed pudding is a delightful, creamy dessert that perfectly balances taste and simplicity. It has a subtle coconut flavor with a hint of sweetness, making it a satisfying treat that everyone will love. Plus, it’s super easy to whip up, requiring just a few ingredients and minimal effort.

This pudding is not only delicious but also a great option for those following a low FODMAP diet. Chia seeds are packed with nutrients and will keep you feeling full. You can customize it with your favorite toppings, making it versatile enough for any occasion.

Ingredients

• 1 cup coconut milk
• 1/4 cup chia seeds
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• Fresh berries (strawberries, blueberries, raspberries) for topping
• Mint leaves for garnish (optional)

Instructions

1. In a medium bowl, combine coconut milk, chia seeds, maple syrup, and vanilla extract. Stir well to combine.
2. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to expand and thicken the mixture.
3. Once the pudding has set, give it a good stir. Serve in bowls or jars, topped with fresh berries and mint leaves if desired.
4. Enjoy your refreshing coconut chia seed pudding!

Lemon Sorbet with Fresh Mint

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Lemon sorbet is a refreshing treat that brings a burst of citrus flavor with every spoonful. This dessert is not only low in FODMAPs, making it suitable for those with dietary sensitivities, but it’s also incredibly easy to prepare. The combination of tangy lemon and cool mint creates a delightful balance, perfect for warm days or as a light finish to a meal.

The creamy texture and vibrant taste make this sorbet a crowd-pleaser. Plus, it requires only a few simple ingredients and minimal effort. Just blend, freeze, and enjoy!

Ingredients

• 2 cups fresh lemon juice (about 8-10 lemons)
• 1 cup granulated sugar
• 1 cup water
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon lemon zest

Instructions

1. Make the Syrup: In a saucepan, combine water and sugar. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and let it cool.
2. Mix the Ingredients: In a blender, combine the lemon juice, cooled syrup, lemon zest, and chopped mint. Blend until well mixed.
3. Freeze: Pour the mixture into a shallow dish and place it in the freezer. After 30 minutes, stir with a fork to break up any ice crystals. Repeat every 30 minutes until the sorbet is fully frozen and fluffy (about 2-3 hours).
4. Serve: Scoop the lemon sorbet into bowls and garnish with fresh mint leaves or lemon slices.

Almond Flour Chocolate Chip Cookies

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These Almond Flour Chocolate Chip Cookies are a delightful twist on a classic treat. They offer a rich chocolate flavor while being friendly to those following a low FODMAP diet. With a chewy texture and buttery taste, they are simple to whip up and perfect for satisfying your sweet tooth without the bloat.

Making these cookies is a breeze, taking only about 30 minutes from start to finish. Whether you’re baking for yourself or sharing with friends, these cookies are sure to impress. Enjoy them fresh out of the oven, and watch them disappear!

Ingredients

• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips (ensure low FODMAP)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine almond flour, baking soda, and salt.
3. In another bowl, mix the melted coconut oil, maple syrup, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until a dough forms. Gently fold in the chocolate chips.
5. Using a spoon, scoop out dough balls and place them on the prepared baking sheet, leaving some space between each cookie.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Banana Coconut Ice Cream

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This Banana Coconut Ice Cream is a delightful treat that’s perfect for anyone following a low FODMAP diet. The sweet, creamy flavor of ripe bananas pairs beautifully with the rich, tropical taste of coconut, creating a refreshing dessert that’s a great way to cool down.

Making this ice cream is super simple! With just a few ingredients and minimal prep time, you’ll have a homemade dessert ready to enjoy. It’s a delightful way to satisfy your sweet tooth without any digestive worries.

Ingredients

• 2 ripe bananas
• 1 cup coconut milk (full-fat for creaminess)
• 1/4 cup maple syrup (or sweetener of choice)
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened shredded coconut

Instructions

1. Prepare the Bananas: Peel and slice the ripe bananas. Place them in a blender or food processor.
2. Add Ingredients: Pour in the coconut milk, maple syrup, and vanilla extract. Blend until smooth and creamy.
3. Mix in Coconut: Stir in the shredded coconut by hand, ensuring it’s evenly distributed.
4. Freeze: Pour the mixture into a freezer-safe container. Cover and freeze for at least 4 hours or until solid.
5. Serve: Let the ice cream sit at room temperature for a few minutes before scooping. Enjoy your homemade Banana Coconut Ice Cream!

Blueberry Oatmeal Bars

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These blueberry oatmeal bars are a delightful treat that combines the wholesome goodness of oats with the sweet burst of blueberries. They are soft, chewy, and have a perfect balance of sweetness, making them a satisfying dessert or snack. If you’re looking for a simple recipe, these bars come together quickly with minimal fuss.

Perfect for breakfast on the go or an afternoon pick-me-up, these bars are not only delicious but also beneficial for those following a low FODMAP diet. Enjoy them warm or at room temperature, and feel free to store leftovers for later!

Ingredients

• 2 cups rolled oats
• 1 cup gluten-free flour
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1/2 teaspoon baking powder

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan.
2. In a large bowl, mix together the rolled oats, gluten-free flour, baking powder, and salt.
3. Add the maple syrup, melted coconut oil, and vanilla extract to the dry ingredients. Stir until well combined.
4. Gently fold in the fresh blueberries.
5. Pour the mixture into the prepared baking pan, spreading it evenly.
6. Bake for 25-30 minutes or until the edges are golden and a toothpick inserted in the center comes out clean.
7. Allow to cool for a few minutes before slicing into bars. Enjoy!

Raspberry Coconut Energy Balls

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Raspberry Coconut Energy Balls are a delicious and healthy treat, perfect for satisfying your sweet tooth without the guilt. These little bites are packed with flavor and provide a great energy boost, making them ideal for an afternoon snack or a post-workout pick-me-up.

Making these energy balls is super simple. With just a few ingredients, you can whip them up in no time! The combination of sweet raspberries and shredded coconut creates a delightful taste that everyone will love. Plus, they are low FODMAP, making them a great option for those with dietary sensitivities.

Ingredients

• 1 cup fresh raspberries
• 1 cup rolled oats
• 1/2 cup shredded coconut
• 1/4 cup almond butter
• 2 tablespoons honey or maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a mixing bowl, combine raspberries, rolled oats, shredded coconut, almond butter, honey or maple syrup, vanilla extract, and salt. Mix well until everything is evenly combined.
2. Using your hands, take small amounts of the mixture and roll them into bite-sized balls.
3. Place the energy balls on a plate or baking sheet lined with parchment paper.
4. Chill in the refrigerator for 30 minutes to firm up.
5. Enjoy your Raspberry Coconut Energy Balls as a quick snack or dessert!

Chocolate Dipped Strawberries

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Chocolate dipped strawberries are a simple and delightful treat that brings together the freshness of juicy strawberries and the rich taste of chocolate. This dessert is not only visually appealing but also incredibly satisfying, making it perfect for a special occasion or a sweet snack at home.

Making these treats is straightforward and requires minimal ingredients, making it great for those who are new to the kitchen. The combination of flavors is refreshing and indulgent, and you can customize them with various toppings if you like!

Ingredients

• 1 pound fresh strawberries, rinsed and dried
• 8 ounces dark chocolate (ensure it’s low FODMAP)
• 1 tablespoon coconut oil (optional, for smoothness)
• 2 tablespoons crushed nuts or sprinkles (optional, for decoration)

Instructions

1. Prepare Strawberries: Make sure the strawberries are completely dry, as moisture can prevent the chocolate from adhering properly.
2. Melt Chocolate: In a microwave-safe bowl, combine the dark chocolate and coconut oil. Heat in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
3. Dip Strawberries: Hold each strawberry by the green leaves and dip it into the melted chocolate, ensuring it’s coated well. Let any excess chocolate drip off.
4. Decorate: If using, sprinkle crushed nuts or sprinkles on the chocolate before it sets.
5. Set: Place the dipped strawberries on a parchment-lined baking sheet and refrigerate for about 30 minutes until the chocolate hardens.

Cinnamon Apple Crumble

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This Cinnamon Apple Crumble is a delightful treat that balances the sweetness of baked apples with a crispy, buttery topping. It’s perfect for anyone looking for a low FODMAP dessert option. The warm spices and tender fruit create a comforting flavor that feels like a hug in a bowl.

Making this crumble is easy and straightforward, making it a perfect choice for weeknight desserts or special occasions. Serve it warm with a scoop of your favorite ice cream or a drizzle of lactose-free cream for a delicious finish.

Ingredients

• 4 medium apples, peeled and diced
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 cup gluten-free oats
• 1/2 cup almond flour
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C). In a large bowl, toss the diced apples with lemon juice, maple syrup, cinnamon, and vanilla. Spread this mixture evenly in a baking dish.
2. In another bowl, combine the oats, almond flour, brown sugar, melted butter, and salt. Mix until crumbly.
3. Sprinkle the crumble topping over the apple mixture, covering it evenly.
4. Bake for 25-30 minutes or until the apples are tender and the topping is golden brown.
5. Let it cool slightly before serving; enjoy warm with ice cream or cream.

Maple Pecan Tart

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Maple Pecan Tart is a delightful dessert that beautifully balances the rich flavors of maple syrup and toasted pecans. It has a smooth, creamy filling nestled in a buttery crust, creating a comforting treat that’s both delicious and satisfying. This tart is perfect for those who are following a low FODMAP diet, providing a sweet option without the common triggers.

Making this tart is quite simple, even for beginner bakers. With just a few steps, you can create a stunning dessert that will impress friends and family alike. The nutty aroma and the caramelized maple flavor make it a wonderful choice for any occasion.

Ingredients

• 1 pre-made low FODMAP pie crust
• 1 cup pure maple syrup
• 2 large eggs
• 1 cup chopped pecans
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, whisk together the maple syrup, eggs, melted butter, vanilla extract, and salt until well combined.
3. Stir in the chopped pecans until evenly distributed in the mixture.
4. Pour the filling into the pre-made pie crust, spreading it evenly.
5. Bake for 30-35 minutes or until the filling is set and slightly golden on top.
6. Allow the tart to cool for at least 10 minutes before serving. Enjoy your Maple Pecan Tart warm or at room temperature!