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These cookies, known as Vanillekipferl in Austria, are similar to shortbread, with a melt-in-the-mouth texture, buttery flavor, and hint of almond. They’re a favorite during the holiday season and go perfectly dunked in Viennese hot chocolate, which is thick and decadent.
If you love fruit pies, you have to try this delectable pear pie. It’s subtly flavored and minimally sweetened, so the fruit’s natural flavors shine. You can either serve alone or with a vanilla ice cream.
This flourless chocolate cake has a beautifully light, airy, and moist consistency and a deeply chocolaty flavor! It’s wonderful right out of the oven but also leftover, not drying out or getting grainy. If you’re keto or have a keto guest coming, this cake is very easy to make sugar-free by using Lily’s Sweets no-sugar chocolate chips and monk fruit.
This variation on the classic tiramisu is lightly flavored with pumpkin spice to evoke the favorite autumnal latte. It’s quick and easy to assemble, yet decadent and satisfying—the perfect end to a holiday feast.
These apples are easy and delicious, combining two favorite fall-time desserts.
There’s nothing like a simple and classic apple crisp! This one is entirely vegan and goes great with a vegan vanilla ice cream.
Are you looking for a treat that’s free of tricks? Try this easy-to-make candy with chewy and caramelly dates, tasty nut butter, and delectable chocolate. It’s quick to make and way healthier than a candy bar!
If you’re looking for a knockout summertime dessert, look no further than strawberry upside-down cake! Moist cake, sweet strawberries, what’s not to love?
Nigerian buns are similar to doughnuts, though, unlike Nigerian Puff Puffs, they’re made without yeast. They have a crisp outside and a soft, pillowy inside. The flavor is mildly sweet, with a hint of nutmeg and lime zest. Nigerian Buns are a fun snack or breakfast and go great with coffee or tea.
Loukoumades are delicious, soft and airy, fried confections with a sweet and sticky honey glaze. The recipe is easy and can be made with very little prep time, aside from waiting for the yeast to proof. These doughnuts go well with coffee, tea, or (if you’re feeling decadent) ice cream!
This Danish favorite is a simple dessert made from red berries. It’s basically a compote, served alone or with a splash of cream. Any red berries, such as strawberries, raspberries, or red currants, can be used. Mixing different types is also welcome. If you don’t mind losing the bright red color any blackberries or blueberries can also be added. This dish can also be made with frozen berries, though you should use more cornstarch if that’s the case since the water content will be higher.
If you’re looking for a light cookie to fill out your holiday selection, look no further. These Austrian cookies are like little clouds, with a perfect crisp outside and a fluffy sweet inside. They’re sensational dipped in coffee!
These simple unfrosted yet delicious cookies are hugely popular in New Mexico where they are the official state cookie. They are flavored with orange and anise seed and coated with cinnamon and sugar.
No, it’s not actually salami! This fun dessert is made with chocolate, nuts, cookies, and cranberries rolled into a sausage-like log. When cut, it looks like salami slices. Perfect for a holiday cookie board.
These cookies have a soft, crumbly texture that melts in your mouth like butter. They have a deliciously strong mocha flavor that matches their adorable coffee bean shape. Best of all, they only take about 30 minutes to make, including bake time. You will need a kitchen scale that has a setting for grams.
If you can’t decide between an apple pie or a cheesecake, these apple bars are perfect for you! Sweet apples, rich and creamy mascarpone, and a crunchy crumble make a delicious dessert!
You’re sure to impress your guests with these apple dumplings. These baked apples wrapped in flaky pastry are delicious on their own or with whipped cream or vanilla ice cream.
This is a great dessert option if you want something a little fancier than a standard pumpkin pie. The flan is sweet, creamy, and topped with a delicious caramel sauce. It’s also an excellent recipe for a keto or sugar-free dessert, as you can make it with allulose and monk fruit.
For an easy but decadent dessert, get some Tinder Hearth croissants and dress them up. When you make the delicious and flavorful pumpkin butter ahead of time, this dessert is quickly assembled after your holiday meal. And it will look and taste like you got it at a fancy patisserie in Paris!
It doesn’t need to be summer time to enjoy Cherry Pie! You can make a delicious, vegan pie with frozen cherries and our vegan pie dough recipe. It’s sweet, tart, and goes great with a dairy-free vanilla ice cream!
Craving Halloween candy? Skip the additives and make your own simple candy crunch bars with only three ingredients. Smooth and silky chocolate with crunchy nuts make for a deliciously satisfying snack. You can use any chocolate chips, including Lily’s Sweets sugar-free or Hu’s no processed sugar. You can also use almond butter.
Gingerbread without flour or sugar is not only possible but delicious with this easy recipe. You will get a moist consistency with an authentic crumb through the power of almond butter, pumpkin, and egg. You’d hardly know it had no grains. Spiced and topped with a cream cheese glaze, it’s a dessert perfect for cooler fall days. You can also use brown sugar for the recipe if you’d like. Also, the recipe can easily be halved and cooked in an 8×8” pan for 30 minutes to make pumpkin gingerbread bars.
A spin on traditional pumpkin pie, this recipe uses kabocha, a sweet, nutty squash from Japan. Serve with vanilla ice cream, whipped cream, or crème fraîche.
Juicy, tart berries and sweet custard are a perfect combo. This recipe is just right for blackberry season, highlighting the fruit’s amazing flavor.
This dessert is sure to impress while being very simple and straightforward to make. The fillo cinnamon rolls will have a crispy top and soft bottom, much like the center of a sticky bun. The custard that holds it together has a mild sweet flavor. The cream cheese icing is the perfect finish—all in all, a delicious dish perfect for dessert or a Sunday brunch.
Who doesn’t love cookies for breakfast? These delicious morsels are packed with protein and leave off the gluten, butter, and processed sugar. You can even replace the eggs with flax eggs to make them vegan. Perfect for people who love peanut butter cookies and oatmeal cookies but want something a little healthier to start their day!
These chocolate plant pots are sure to impress your friends and family with their amazing looks. But they’re actually far easier to make than they look. Filled with chocolate cottage pudding, contained in snappy chocolate cups, and topped with cookie crumbs and mint leaves, they’re a dreamy dessert and perfect for Mother’s Day. If you want to make them vegan, we recommend replacing the cottage pudding with a vegan chia seed pudding and using vegan cookies and chocolate chips.
The Apple Amber is a traditional Irish dessert. It’s made with grated apples and a meringue top. We used granny smiths, which gave it a nice tart-sweet flavor, similar to a lemon meringue pie.
A classic banana cream pie is made with vanilla pudding and sliced bananas, with whipped cream piled on top. This variation uses extra ripe bananas pureed into the pudding, creating a flavor explosion! It’s a messy pie though, without a particularly clean cut, but the flavor makes up for it. If you want a firmer filling, you can bloom 1 tbsp of gelatin powder in water and add it to the pudding after it’s done cooking.
Peanut butter cookies are a classic American cookie with hundreds of variations. This recipe only uses five ingredients, none of which are flour or grains. They result in a delicious, slightly crumbly, protein-packed treat.
This basic cake is like eating a cloud, with a soft and light texture paired with a creamy whipped filling and sweet strawberries. You would never believe that this recipe doesn’t use grain at all, making it gluten-free and, if you sweeten it with monkfruit, keto-friendly. The softness of the cake makes this one of the easiest cakes to roll and possibly one of the fastest Swiss roll recipes to boot!
Buche de Noel or yule log cakes are made with a thin sponge cake rolled around a filling of whipped cream or jelly. They may look intimidating, but they’re surprisingly easy to put together with a little care. Traditionally, a Buche de Noel is decorated to look like a wooden log and is served at Christmas or Yule. But they’re delicious anytime.
Rugelach are rolled crescent pastries originating in the Jewish communities in Poland, and today they are popular across the Jewish diaspora, especially during holiday times. The name means “little twists,” and some believe the pastries inspire French Croissants. The dough for rugelach is usually made with sour cream and/or cream cheese, making a flaky pastry. The filling is made with sugar and walnuts, with dried fruit sometimes included. They’re a delicious treat, easy to make, and perfect for holiday baking.
Lemon Posset is a simple yet decadent English dessert. It is a cross between a velvety pudding and a rich lemon curd. It only has three ingredients and takes less than fifteen minutes to make (plus chilling time).
Trifle is a traditional dessert made with layers of cream, cake, fruit, jelly, and custard. Many combinations of flavors can be employed, making them a creative endeavor while creating a visual piece of art as the layers show through the traditional glass vessel. This recipe simplifies the concept to cinnamon whipped cream, apples, and caramel. It’s quick to make, delicious, and gluten-free/grain-free. We’ve also made it no-sugar, but if you prefer to sweeten it with sugar, replace the monkfruit with brown sugar and use a recipe for a traditional caramel. This recipe makes six single servings assembled in wine glasses.
Tiramisu is a delicious coffee-flavored dessert from Italy. It’s usually made with layers of coffee-soaked ladyfingers, whipped egg yolks and mascarpone, and dusted cocoa. This simple variation highlights the flavors without the ladyfingers, making it gluten-free, grain-free, and low-carb (if you use the monkfruit sweetener). Assembling the dessert in glasses shows off the beautiful layering of mousse and cocoa. It’s beautiful, delicious, and quick to prepare!
If you’re burnt out on cooking, you couldn’t ask for a simpler, or more delicious, recipe for dessert. These soft, lightly sweetened pears are the perfect sweet treat after a heavy dinner. The recipe is easy to scale up or down, depending on your guest numbers. One pear per person!
This recipe is ideal if you are tasked with bringing a dessert to the holiday gathering. It’s beautiful and looks like you spent hours preparing it, while actually being quite easy. If you don’t want to fuss with the popcorn, you can also leave the cheesecake unembellished. It has a creamy texture and is lighter than a traditional dense cheesecake.
In autumn, pumpkin pie is a classic must! Luckily, making a vegan version that is just as delicious and satisfying as the original is easy.
Quince season is underway, and we have a supply from Flying Squirrel Farm in Bucksport this year. If you’ve never cooked with quince before, you might think they work similarly to pears because they look alike. But quince start out much more dense and astringent. They need to be poached before baking to bring out the delicate flavor and soft texture. But once they are, the tart, floral, honey-like flavor will delight. In this recipe, we’ve paired them with puff pastry and vanilla cream cheese, balancing their tartness perfectly. The recipe uses two puff pastry sheets, but you can cut the recipe in half and make a rectangular pie.
If you have given up on sugar, you may have thought caramel popcorn was a thing of the past. Well, it’s not only possible to make no-sugar caramel popcorn that tastes exactly like the original, but it’s super easy, too! It’s made possible by the power of allulose, a natural sugar alternative derived from plants. It doesn’t affect blood glucose and has a wonderfully mild sweetness with no aftertaste. It’s ideal for making caramels because, unlike monkfruit, it doesn’t crystalize. This recipe can be made for gooey caramel popcorn and crisp so you can make it to your preference. You can also easily make caramel popcorn balls.
Ready for the most delicious pear pie you’ve ever tasted? Look no further. This gluten-free crumble pie lets the pear flavor shine, with very little added sweetness and a crunchy crumble to pair with the soft fruit. It’s amazing both by itself and with vanilla ice cream or whipped cream.
This recipe comes from one of our staff members, passed down from their great-grandmother. It’s a simple and delicious dessert, with a crispy outside and chewy interior wrapped around a sweet date.
This is a classic Acadian dessert, usually translated in English to “baked apple dumplings.” They’re circular apple pastries with a hole at the top (trou means hole), in which you pour a sugar syrup after they’re done baking.
The Pineapple Upside-Down Cake may reign supreme as far as upside-down cakes go, but this keto dessert takes advantage of the delicious and low-glycemic peach! It’s a delicious, moist cake with a caramely top made with allulose, a natural sugar alternative. This beautiful show stopper has a flavor and texture that nobody would guess was grain and sugar-free.
Blueberries and basil are a match made in heaven. Add chèvre cheese, and it’s even better! This simple country pastry has the perfect balance of savory and sweet. It works well for breakfast, dessert, or as an appetizer.
There are many different styles of cheesecake out there, from New York to soufflé to no-bake. They’re all special and delicious in their own way. The ricotta cheesecake combines cream cheese and ricotta, giving it a creamy and dense body with a delightful, mildly rich flavor. It pairs perfectly with fresh fruit or a compote.
Gooey brownies, creamy cheesecake, and none of the guilt! This recipe will make you forget it has no sugar or flour.
Peach cobbler is a soul food staple! These small serving-size cobblers are perfect for a dinner party or brunch. Topped with vanilla ice cream or whipped cream, they’re perfection! You can also easily make this recipe vegan by replacing the butter with Earth Balance and the milk with your favorite plant-based alternative.
Galettes are a type of rustic pasty from France. Generally, they’re made by wrapping a crust around a fruit filling, making a pie-like dessert without the frills. They’re very easy to make and delicious! This blackberry galette is the perfect dessert for summer, served alone or with vanilla ice cream!
This delicious compote is divine on top of vanilla ice cream, as pictured. But it’s also fantastic with Angel Food Cake, Poundcake, or other mildly flavored desserts.
Can you believe that this caramel is sugar-free? Allulose is an amazing, naturally sugar-free sweetener, extracted from various plants like jackfruit and wheat. It’s a little milder than sugar and is perfect for making caramels or toffee because it doesn’t crystallize like monkfruit or erythritol. This caramel is made with butter, allulose, and heavy cream. As for flavor, it’s exactly like regular caramel! No aftertaste, no tummy cramps, just perfection. It’s particularly delicious on ice cream or drizzled over apple pie!
This rustic cake is partway between a cheesecake and a custard, with a delicious, light yogurt flavor. It’s perfect for breakfast, brunch, or dessert, paired with fresh berries or fruit salad.
Pavlova is a light and airy dessert originating in Australia or New Zealand and named after the Russian ballerina Anna Pavlova (12 Feb 1881-23 Jan 1931). It consists of a meringue body filled with whipped cream and fruit. This recipe uses raspberry compote and lemon curd. The sweet-tart flavor is perfect with the cream and light meringue.
This recipe uses three-quarters of a loaf of our Easy Irish Soda Bread. It has a wonderful, caky texture and goes well with ice cream or whipped cream.
Flan is a delicious, silky custard topped with a thin caramel layer. This recipe uses milk steeped with whole coffee beans to give the flan a mild coffee flavor and aroma without losing the creamy white color of the custard. It’s also sugar-free, using allulose sweetener for the caramel and monkfruit sweetener for the custard.
Chocolate pie crust is a delicious alternative to the standard pie shell. It’s perfect for custard, banana cream, chocolate cream, pecan, and pumpkin pie. You can also make an extremely easy dessert by filling the baked crust with stovetop chocolate pudding and top it with whipped cream!
Velvety chocolate, smooth ganache, rich cheesecake, …the perfect dessert for chocolate lovers everywhere!
Just because you’ve given up grains and sugar doesn’t mean you can’t have delicious, moist chocolate cake! This recipe is super easy and can be made as a bunt cake, layer cake, or cupcakes! The texture is so spot on no one would ever guess it was keto.
Light, fluffy matcha meringues, sandwiching white chocolate cream! These bite-sized clouds are the perfect accompaniment to afternoon tea! White chocolate pairs really well with matcha (green tea powder), which mellows its super sweet flavor.
It seems like it would be impossible to make toffee without any sugar, but it’s not! This recipe uses allulose sweetener rather than sugar, which is low-calorie and diabetic-friendly. Allulose
Christmas Cake is hugely popular in Japan during the Christmas season. It’s a sponge cake frosted with whipped cream and decorated (often elaborately) with strawberries. This version is keto-friendly, sugar-free, and grain-free.
Spitzbuben are a Christmas cookie hailing from Switzerland. They’re crisp, buttery, and filled with jam. The name is derived from spitzbub, which means “mischievous boy.” This name is probably because, originally, little faces were cut into the top cookie. This version is keto-friendly and nut-free!
If you’re looking for a mildly sweet, smooth, refreshing dessert, look no further than this custard cake. It pairs a plain vanilla custard, topped with a caramel sauce, with a light sponge cake bottom. Even better, this recipe can be sugar-free, using allulose sweetener for the caramel and monkfruit sweetener for the custard and cake.
Once the cakes are completely cool, beat together the frosting ingredients until light and creamy. You may need to adjust the amount of heavy cream, so add that last. Be sure to sift the powdered sugar or Swerve to avoid clumps. Frost the the cakes with a generous amount in-between. Carefully cover the sides in toasted coconut, and decorate the top with toasted pecans.
Sweet pears make a delicious crisp! It’s especially good paired with some vegan vanilla ice cream, hot out of the oven.
Galettes are a type of French pastry, most commonly a freeform pie filled with fruit. They’re easier to whip out than a pie, requiring only a single crust and a cookie sheet. This apple galette is a great holiday dessert for the harried cook because you can make the pie dough and filling ahead of time and refrigerate until you’re ready to throw it in the oven. No-fuss, no muss.
We all love a creamy New York-style cheesecake, but there’s something enchanting about those jiggly, fluffy soufflé cheesecakes. This variation hails from Japan and is a lighter, airier dessert, halfway between a sponge cake and a cheesecake. They’re pretty easy to make at home, with just a little attention to detail, and make a great holiday dessert! We especially recommend this dessert if your one task for the family gathering is to bring a dessert since you can focus on creating an impressive one.
Pecan Pie is a popular addition to the Thanksgiving dessert table. Its origins are somewhat obscured, but it seems to have been developed sometime in the 1800s, either in New Orleans or Alabama. Sugar custard pies, like treacle pie, were popularized in the Medieval period in Europe. This tradition gave birth to American classics like the shoofly pie, chess pie, and pecan pie. Generally, the custard is made with butter, egg, and a syrup (often corn syrup or maple syrup). This recipe mimics the sweet and sticky filling without actually using sugar, making a much healthier dessert.
This recipe makes a delicious, moist cake, perfect for a chilly fall evening or as a holiday dessert.
This dessert looks very impressive but is actually incredibly simple to make. Smooth and silky chocolate paired with a white chocolate and matcha layer gives it a bitter-sweet balance that is delightful. You can use standard chocolate chips and white chocolate chips, but we opted for using Lily’s Sweets chips, which are no-sugar-added, making this recipe sugar-free and keto-friendly.
Candied ginger is a delicious snack, pairing sweet and spicy with a crystalized chewy texture. It’s easy to make using young fresh ginger at home, which is less fibrous and sweeter than standard ginger root. This recipe uses monkfruit sweetener instead of sugar, creating a very healthy, super low calorie, low carb treat.
Blueberry pie is a Maine summertime favorite. This recipe uses less sugar, allowing you to savor the natural flavor of the berries. Serve with whipped cream or vanilla ice cream. You can use this same recipe with frozen berries, just add an extra 2 tbsp of cornstarch.
A classic cherry pie, made from scratch, like Grandma makes! Serve with whipped cream or vanilla ice cream.
Early Grey Tea is loved for its subtle floral flavors that pair exquisitely with cream. Ice cream is the ideal next step in enjoying this beloved tea.
We’ve all heard of cobbler, the delicious fruity dessert, but have you ever heard of slump? Also called grunts or pandowdy, slump is a stovetop cobbler variation from Canada. Much like its baked relative, slump consists of a cooked fruit filling with a caky topping, though in this case, much more like dumplings than biscuits. The dish is cooked on the stovetop with a lid, the top cooking from the hot fruit below and the steam trapped above. This method gives the dumpling top a soft, sticky texture that pairs well with the gooey fruit filling.
Cobblers are a dessert popular in North America and the UK. It features a fruit base (commonly peaches or berries) with a batter, biscuit, or scone topping. It’s believed the name is derived from the bumpy surface resembling a cobbled street. Cobblers are especially nice in the summer when fruit and berries are plentiful and ripe. This recipe uses no added sugar with minimal additional sweetness provided by golden monkfruit sweetener, making the flavor of the fruit the star of the dessert.
This fruit tart is a variation of the traditional French patisserie and can be made either keto or classic. The vanilla cream is light and sweet, complementing the fresh fruit perfectly. We used the organic roasted salted mixed nuts for the keto crust, making a delicious base, the salty nuts balanced by the sweet cream. In honor of Pride Month, we arranged the fruit in a horizontal rainbow to represent the flag, but you can also set the fruit however you like and substitute any of the fruit with other varieties. Get creative!
Matcha tea is a great baking ingredient, lending a bright grass color and a green tea flavor. These cookies have a soft, crumbly texture that melts in your mouth like butter. It’s perfect for afternoon tea. You can also use cocoa powder instead of the matcha for chocolate cookies or divide the batter into thirds making matcha, chocolate, and vanilla cookies, for a Neapolitan-like selection.
Earl Grey’s delicate, floral flavor is ideal for baking. This moist tea cake is the perfect accompaniment to afternoon tea or brunch.
The texture of these cupcakes is so good you would never know they are grain-free. They can easily be made keto-friendly by using Lakanto’s monk fruit sweetener and Swerve powdered sweetener. A perfect, healthy addition to any Easter or springtime celebration.
Strawberry rhubarb is a classic summer combination! You can make this recipe keto (grain-free, sugar-free) or gluten-free. When we made it, we did a sugar-free filling with a half keto and half gluten-free topping. We loved both!
It’s currently citrus season, and we’ve been looking for ways to explore all the delicious flavors of the variety of fruits in that family. When it comes to desserts, Grapefruits may not be a flashy as lemons or oranges, but its subtle flavor can be fantastic, when done right. This recipe makes a rich, mildly sweet, dessert that goes great by itself or with our Flourless Angel Food Cake. In fact, it’s a great way to use up some egg yolks after making the cake.
This recipe is intended to be paired with our Orange Poundcake, which uses twelve egg yolks. This cake can be made the same day, or the next, with the twelve egg whites. This is a traditional baking hack, using whites for angel food and yolks for poundcake. We suggest this pairing if you’re having a group of people, some of whom are gluten-free, grain-free, or ketogenic, and some who are not. Or, if you simply want to have lots of cake!
This recipe is intended to be paired with our Flourless Angel Food Cake, which uses twelve egg whites. This cake can be made the same day, or the next, with the twelve egg yolks. This is a traditional baking hack, using whites for angel food and yolks for poundcake. We suggest this pairing if you’re having a group of people, some of whom are gluten-free, grain-free, or ketogenic, and some who are not. Or, if you simply want to have lots of cake!
Also known as a Yule log cake, Bûche de Noël is a Swiss roll-style dessert popular during Christmas. The outside is usually frosted and decorated like a log.
Also known as a Yule log cake, Bûche de Noël is a Swiss roll-style dessert popular during Christmas. The outside is usually frosted and decorated like a log. There’s also a recipe for a keto chocolate Bûche de Noël (pictured) on the Co-op Blog.
These German Christmas cookies are gluten-free and have a wonderfully airy, crunchy texture. They’re easy to throw together and pair well with hot chocolate, tea, or coffee. If you’d like a keto-friendly version, simply replace the sugar with monkfruit or Swerve.
These Mexican cinnamon cookies are often made during the Christmas season. They’re a delicious, crumbly dough coated with powdered sugar and cinnamon. Perfect for Christmas morning or during Las Posadas, December 16-24, a festival celebrating the journey of Mary and Joseph to Bethlehem.
This kind of hot chocolate is a popular part of Peruvian Christmas festivities. In fact, the name for gatherings in which families get together and exchange gifts, drink hot chocolate, and eat sweet bread is called Chocolatadas. Usually, this drink would be made with sweetened condensed and sometimes even butter. Some people make it so thick that a spoon could almost stand upright in the cup. This version is a vegan alternative and is perfect for Christmas morning, or maybe Christmas Eve night, while snuggled up by the fire.
Delicious jelly doughnuts are easy to make at home! A traditional Hanukkah recipe, sufganiyot are great for breakfast or dessert.
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