40 Honestly Delicious Sugar Free Dairy Free Desserts That Satisfy Every Craving
Gluten Free Allergy Friendly No Added Sugar
Fudgy black bean brownies first, then 39 more by craving: cookies, pies, cheesecakes, pumpkin cakes, peanut butter cups and frozen treats. Every one is gluten-free and dairy-free, sweetened with monk fruit, allulose, erythritol or stevia, or by fruit alone.
The collage from the pin: brownies, lime avocado pie, chocolate chip cookies, pumpkin muffins, peanut butter cups, frosted pumpkin cake, cheesecake and chocolate cake.
These sugar free dairy free desserts cover every craving on the pin: fudgy brownies, lime avocado pie, chocolate chip cookies, pumpkin muffins, peanut butter cups, frosted pumpkin cake, cinnamon rolls, cheesecake and chocolate cake. All 40 are gluten-free too, and every card says whether it is nut-free, egg-free or no-bake.
In this post
- The black bean brownies, made truly sugar free
- 39 more, from cookies to nice cream
- Nut-free, egg-free and coconut-free picks
- A sweetener chart with swap amounts
- Dairy-free creamy bases and baking tips
- Freezer table, pantry list and 13 FAQs
How These Sugar Free Dairy Free Desserts Are Labelled
“Sugar free” gets used loosely, so here is exactly what each tag on the 40 cards means. In the recipes, “monk fruit” is a granulated monk fruit blend that measures cup for cup like sugar, unless it says syrup or powdered.
What “sugar free” means here
Sweetened only with monk fruit, allulose, erythritol or stevia: no sugar, honey, maple syrup, agave or coconut sugar. Fruit, cocoa and nuts in a recipe still bring their own natural sugars.
What “no added sugar” means
Sweetened by fruit alone: dates, ripe bananas or mango. Nothing sweet is added, but fruit is sugar, so these five are never called sugar free.
Dairy-free and gluten-free, all 40
No milk, butter, cream, cheese or whey; coconut, cashews, soy or oat milk and dairy-free baking blocks stand in. Flours are almond, coconut, certified gluten-free oats or a 1:1 gluten-free blend.
Allergen tags on every card
Nut-free, egg-free and no-bake tags sit under each name, and peanuts count as nuts. The allergy chooser lists nut-free, egg-free and coconut-free picks by number. Check chocolate and flour labels for cross-contact.
No. 1: Fudgy Flourless Black Bean Brownies, Truly Sugar Free
Number 1 of 40, and the brownie square on the pin. Many black bean brownies lean on maple syrup or coconut sugar, which are both sugar; this one uses monk fruit or allulose syrup and sugar-free chips. The card is set for an 8-inch pan.
Fudgy Flourless Black Bean Brownies
Fudgy, flourless and genuinely sugar free: black beans, eggs and cocoa blended smooth, sweetened with monk fruit or allulose syrup and sugar-free dark chocolate chips. Gluten-free, dairy-free and nut-free. Tap a pan and every amount updates.
Which pan?
Ingredients
- 1 can (about 1½ cups)2 cans (about 3 cups)1 can (about 1½ cups)½ can (about ¾ cup) of 15-oz black beans, rinsed and drained very well
- 3631½ (1 whole + 1 white) large eggs
- ⅓ cup⅔ cup⅓ cup2 tbsp + 2 tsp sugar-free maple-style syrup, sweetened with monk fruit or allulose
- ¼ cup½ cup¼ cup2 tbsp unsweetened cocoa powder
- 3 tbsp6 tbsp3 tbsp1½ tbsp refined coconut oil, melted, plus a little for the pan
- 1 tsp2 tsp1 tsp½ tsp alcohol-free vanilla
- ½ tsp1 tsp½ tsp¼ tsp baking powder
- ¼ tsp½ tsp¼ tspa pinch fine salt
- ⅓ cup⅔ cup⅓ cup2 tbsp + 2 tsp sugar-free dairy-free dark chocolate chips, plus a few for the top
Granulated instead of syrup: ½ cup granulated monk fruit sweetener plus 2 tbsp water for the 8-inch pan. Chips: the label must say sugar-free and dairy-free; some sugar-free chocolate contains milk. No coconut sugar on top: coconut sugar is sugar.
Instructions
Heat and line
Heat the oven to 350°F (175°C). Grease an 8-inch square pana 9×13-inch pana 24-cup mini muffin pana 6-inch square or round pan with coconut oil and line it with parchment, or paper liners for the minis.
Rinse the beans hard
Rinse the beans in a sieve until the water runs clear and no foam is left, then shake them dry. Canning liquid is what makes black bean brownies taste of beans.
Blend 2 full minutes
Blend the beans, eggs, syrup, cocoa, coconut oil, vanilla, baking powder and salt in a food processor for 2 minutes, scraping down twice, until no flecks of bean skin remain.
Stir in the chips
Stir the chocolate chips in by hand. The batter is thick but pourable, like a loose chocolate pudding.
Fill and top
Spread the batter in the pan, or fill the mini cups three-quarters full, and smooth the top. Scatter a few extra chips. No sugar topping: the chips do that job.
Bake until just set
Bake 22 to 2626 to 3012 to 1520 to 24 minutes, until the edges pull away and the centre springs back. A toothpick should show moist crumbs, not wet batter.
Cool, then cut
Cool in the pan at least 40 minutes (the minis 15), then cut with a hot, dry knife. They are fudgiest after a night in the fridge.
Everything for the batter: black beans, eggs, cocoa, coconut oil, monk fruit sweetener and dark chocolate chips, with a lined 8-inch pan.
Brownie Fixes
| Problem | Likely cause | Fix |
|---|---|---|
| ProblemTastes of beans | Likely causeCanning liquid left on, or flecks of skin | FixRinse until the water runs clear; blend a full 2 minutes |
| ProblemGummy, wet middle | Likely causeUnderbaked, or cut while warm | FixBake until the edges pull away; cool 40 minutes or chill overnight |
| ProblemDry and cakey | Likely causeOverbaked | FixCheck at the first time given; moist crumbs on the toothpick |
| ProblemDark, bitter edges | Likely causeAllulose browns fast | FixBake at 325°F for 3 to 5 minutes longer, or tent with foil |
| ProblemCool, minty aftertaste | Likely causeAn erythritol-heavy sweetener | FixUse allulose syrup or a monk fruit and allulose blend |
| ProblemNot sweet enough | Likely causeSweeteners differ in strength | FixAdd 2 tbsp more syrup next time; check the label’s sugar equivalent |
What to aim for: a crackled top over a dense, fudgy centre.
Nutrition (approximate, per square)
One of 16 squares from the 8-inch pan as written, about 2 g of the carbs as fiber. Allulose and erythritol show as carbohydrate on a label but add almost no calories, so they are left out here. The other 39 desserts vary.
Brownies and Chocolate: Fudgy, Flourless, Molten
Numbers 1 to 7. From a five-minute mug cake to lava cakes, all with unsweetened cocoa or sugar-free dark chocolate. Buy chocolate labelled dairy-free as well as sugar-free; plenty of sugar-free chocolate contains milk.
Fudgy Flourless Black Bean Brownies
The recipe card above: a can of black beans blended with 3 eggs, cocoa, coconut oil and monk fruit or allulose syrup, then baked 22 to 26 minutes in an 8-inch pan. Dense, fudgy and nut-free.
Almond Flour Brownies
Melt ½ cup coconut oil with 2 oz unsweetened chocolate; whisk in ¾ cup granulated monk fruit, 3 eggs and alcohol-free vanilla, then ¾ cup almond flour, ¼ cup cocoa and salt. Bake in an 8-inch pan at 350°F for 20 to 24 minutes.
Coconut Flour Brownies
Melt ½ cup coconut oil with ½ cup sugar-free dairy-free chocolate chips; whisk in 4 eggs, ¾ cup granulated monk fruit and alcohol-free vanilla, then ⅓ cup coconut flour and ¼ cup cocoa. Rest 5 minutes; bake at 350°F, 22 to 25 minutes.
Chocolate Mug Cake
Stir 3 tbsp almond flour, 1 tbsp cocoa, 1½ tbsp granulated monk fruit, ¼ tsp baking powder, 1 egg, 1 tbsp melted coconut oil and 1 tbsp almond milk in a mug. Microwave 60 to 80 seconds, until just set. One serving, five minutes.
Flourless Chocolate Cake
Melt 6 oz sugar-free dairy-free dark chocolate with ½ cup coconut oil. Whisk in 4 eggs, ½ cup granulated monk fruit, ¼ cup cocoa and salt. Bake a lined 8-inch round at 350°F for 22 to 25 minutes; it sinks into a truffle-like cake.
Chocolate Lava Cakes
Melt 4 oz sugar-free dairy-free dark chocolate with ¼ cup coconut oil. Whisk in 2 eggs, 2 yolks, 3 tbsp powdered monk fruit and 2 tbsp almond flour. Bake in 4 greased ramekins at 425°F for 9 to 11 minutes: firm edges, molten middles.
Hot Fudge Sauce
Warm ¾ cup coconut cream with ⅓ cup allulose syrup until steaming, then whisk in ⅓ cup cocoa, 2 oz unsweetened chocolate, alcohol-free vanilla and a pinch of salt until glossy. Allulose keeps it pourable straight from the fridge. Spoon over nice cream (36).
Pies and Cheesecakes: Lime Avocado, Cashew, Pumpkin
Numbers 15 to 20. Creamy fillings come from avocado, soaked cashews, coconut cream or silken tofu instead of cream cheese. For a sliceable take on number 18, see these gluten-free pumpkin pie bars.
Lime Avocado Pie
Press 1½ cups almond flour, ¼ cup melted coconut oil and 1 tbsp monk fruit into a 9-inch pie plate. Blend 3 ripe avocados with ½ cup lime juice and zest, ½ cup coconut cream and ⅓ cup allulose syrup; fill and chill 4 hours.
Classic Cashew Cheesecake
Soak 2 cups raw cashews 4 hours. Blend with ½ cup coconut cream, ⅓ cup melted coconut oil, ⅓ cup lemon juice, ½ cup allulose syrup and alcohol-free vanilla. Pour over a pressed almond-flour crust, freeze 4 hours and thaw 20 minutes to slice.
Baked Tofu Cheesecake
Blend 16 oz silken tofu, ½ cup coconut cream, ½ cup monk fruit, 3 tbsp lemon juice, 2 tbsp cornstarch and alcohol-free vanilla. Pour over a crust of ground certified gluten-free oats and coconut oil; bake at 350°F, 40 to 45 minutes; chill overnight.
Crustless Pumpkin Pie
Whisk 15 oz pumpkin puree, ¾ cup full-fat coconut milk, 2 eggs, ⅔ cup granulated monk fruit, 2 tsp pumpkin pie spice and salt. Pour into a greased 9-inch pie plate and bake at 350°F for 40 to 45 minutes, until the centre barely wobbles.
Chocolate Silk Pie
Melt 6 oz sugar-free dairy-free dark chocolate and blend it with 14 oz silken tofu, 2 tbsp monk fruit syrup, alcohol-free vanilla and salt until glossy. Spread into a pressed almond-flour crust and chill 3 hours. Top with whipped coconut cream.
Mixed Berry Crisp
Toss 5 cups berries, 2 tbsp monk fruit and 1 tbsp tapioca starch in a 9-inch dish. Crumble 1 cup almond flour, ½ cup certified gluten-free oats, ¼ cup coconut oil and 3 tbsp monk fruit on top; bake at 375°F, 30 to 35 minutes.
Cakes, Muffins and Cinnamon Rolls
Numbers 21 to 27. Almond flour for tender, moist cakes; oat flour or a 1:1 gluten-free blend where nuts are out. The cinnamon rolls are yeast-free, so they bake up tender rather than bready. Frost the chocolate cake with cooled hot fudge sauce (7); for a plain layer cake, see this sugar-free vanilla cake.
Pumpkin Muffins
Whisk 1 cup pumpkin puree, 3 eggs, ⅓ cup melted coconut oil and ½ cup granulated monk fruit. Stir in 2 cups almond flour, 2 tsp pumpkin spice, 1 tsp baking soda and salt. Fill 12 lined cups; bake at 350°F, 22 to 25 minutes.
Frosted Pumpkin Cake
Bake the muffin batter (21) in a lined 8-inch square at 350°F for 28 to 32 minutes. Frost it with 8 oz plain dairy-free cream cheese beaten with ¼ cup dairy-free baking block, ½ cup powdered monk fruit and alcohol-free vanilla; dust with cinnamon.
Cinnamon Rolls
Mix 2¼ cups almond flour, 1 tbsp psyllium husk, 2 tsp baking powder, 2 eggs and 3 tbsp coconut oil into a dough; roll out between parchment. Scatter ⅓ cup golden monk fruit and cinnamon, roll up, cut 9 and bake at 350°F, 20 minutes.
Chocolate Cake
Whisk 2 cups almond flour, ½ cup cocoa, ¾ cup monk fruit, 1 tsp baking soda and salt. Add 3 eggs, ⅓ cup coconut oil and ½ cup almond milk soured with 1 tbsp vinegar. Bake an 8-inch round at 350°F, 25 to 30 minutes.
Lemon Almond Cake
Whisk 2 cups almond flour, ⅔ cup monk fruit and 2 tsp baking powder with 4 eggs, ⅓ cup melted coconut oil and the zest and ¼ cup juice of 2 lemons. Bake an 8-inch round at 350°F, 25 to 30 minutes.
Banana Bread
Mash 3 very ripe bananas; whisk in 2 eggs, ¼ cup avocado oil and alcohol-free vanilla. Stir in 2 cups certified gluten-free oat flour, 1 tsp baking soda, cinnamon and salt. Bake in a lined 9×5-inch loaf pan at 350°F, 50 to 55 minutes.
Blueberry Muffins
Whisk 2 cups 1:1 gluten-free flour blend, ½ cup monk fruit and 2 tsp baking powder. Add 2 eggs, ⅔ cup unsweetened soy milk and ⅓ cup avocado oil, then fold in 1 cup blueberries. Fill 12 cups; bake at 375°F, 20 to 22 minutes.
Candies and Cups: Peanut Butter Cups, Bark, Fudge
Numbers 28 to 33. Melt sugar-free chocolate gently, in 30-second bursts at half power, and keep every drop of water away. More no-bake bites: coconut protein balls, and set desserts like these sugar-free jelly desserts.
Peanut Butter Cups
Melt 1 cup sugar-free dairy-free chocolate chips with 1 tsp coconut oil. Spoon half into 12 mini liners; freeze 10 minutes. Add 1 tsp filling each (⅓ cup natural peanut butter, 1 tbsp powdered monk fruit, salt), cover with the rest and chill 30 minutes.
Dark Chocolate Bark
Melt 8 oz sugar-free dairy-free dark chocolate and spread it ¼ inch thick on parchment. Scatter toasted pumpkin seeds, crushed freeze-dried raspberries and flaky salt, or almonds where nuts are fine. Chill 30 minutes, then snap into pieces.
Chocolate Almond Fudge
Melt 1 cup sugar-free dairy-free chocolate chips with ½ cup almond butter and ¼ cup coconut cream, then stir in alcohol-free vanilla and salt. Spread in a parchment-lined loaf pan, chill 2 hours until firm and cut 24 squares. Sunflower seed butter makes it nut-free.
Chocolate Date Balls
Pulse 1 cup soft pitted Medjool dates, 1 cup certified gluten-free oats, 2 tbsp cocoa, 2 tbsp sunflower seed butter and salt until the mix sticks when pressed. Roll 16 balls and coat them in cocoa. They keep a week in the fridge.
Chocolate-Dipped Strawberries
Dip 1 lb dry, room-temperature strawberries into 4 oz melted sugar-free dairy-free dark chocolate, letting the excess drip off. Set them on parchment, drizzle with more chocolate and chill 15 minutes. Best the same day; damp berries make the chocolate slide.
Berry Jelly Bites
Simmer 1 cup strained berry puree, 2 tbsp allulose and 2 tsp agar powder for 2 minutes, stirring. Pour into small silicone molds and chill 30 minutes. Agar is plant-based, so there is no gelatin; the bites set firmer and less chewy than gummies.
Mousse, Puddings and Frozen Treats
A spoon-dessert table: chocolate avocado mousse (34), mango chia pudding (35), berry coconut parfaits (37), almond flour cookies (8), dark chocolate bark (29) and banana nice cream (36).
Numbers 34 to 40. Mostly blender desserts, set with agar where they need setting, never gelatin. Use the spottiest bananas for nice cream; the riper the fruit, the sweeter the bowl.
Chocolate Avocado Mousse
Blend 2 ripe avocados, ⅓ cup cocoa, ¼ cup allulose or monk fruit syrup, ¼ cup unsweetened soy milk, alcohol-free vanilla and a pinch of salt until silky, scraping down twice. Chill 1 hour. Rich and dark; the cocoa hides the avocado.
Mango Chia Pudding
Stir ¼ cup chia seeds into 1 cup unsweetened coconut milk from a carton with alcohol-free vanilla; rest 10 minutes, stir again and chill 4 hours. Layer with 1 cup diced ripe mango, which does all the sweetening. Makes two cups.
Banana Nice Cream
Freeze 3 ripe bananas in coins overnight. Blend with 2 to 4 tbsp unsweetened soy or oat milk, scraping down often, until it turns to soft serve. Add 2 tbsp cocoa or ½ cup frozen berries. Eat soft, or freeze 1 hour to scoop.
Berry Coconut Parfaits
Whip the solid cream from a chilled 13.5-oz can of coconut cream with 1 tbsp powdered monk fruit and alcohol-free vanilla. Layer in 4 glasses with 2 cups mixed berries and ¼ cup toasted pumpkin seeds. Serve within 4 hours.
Vanilla Coconut Panna Cotta
Whisk a 13.5-oz can of coconut milk, ½ cup water, ¼ cup allulose and 1 tsp agar powder in a pan; boil 2 minutes, stirring, then add alcohol-free vanilla. Pour into 4 ramekins, chill 2 hours and top with berries. Agar sets it, not gelatin.
Chocolate Pudding
Whisk 2 cups unsweetened soy milk, ¼ cup cocoa, ⅓ cup granulated allulose, 3 tbsp cornstarch and salt. Simmer, whisking, until thick, then 1 minute more. Off the heat, stir in 2 oz sugar-free dairy-free dark chocolate and alcohol-free vanilla; chill 2 hours.
Strawberry Lemon Sorbet
Blend 4 cups frozen strawberries with ⅓ cup allulose syrup and the juice of 1 lemon until completely smooth. Eat it as soft sorbet or freeze 1 hour. Allulose keeps it scoopable; made with erythritol it freezes rock hard.
Allergy Chooser: Nut-Free, Egg-Free and Coconut-Free Picks
Every number is tagged from its ingredients as written. Tap a number to jump to its card. Peanuts count as nuts, and chocolate chips, oats and flours can carry “may contain” warnings, so read the labels.
| Need | Picks as written | Easy swaps | Check the label for |
|---|---|---|---|
| NeedNut-free (peanuts too) | Picks as written1 3 5 7 10 11 17 18 26 27 29 31 32 33 34 35 36 37 38 39 40 | Easy swapsSunflower seed butter for peanut or almond butter in 9, 13, 28 and 30 (it can tint faintly green when baked; harmless) | Check the label for“May contain” lines on chocolate chips, oats and flours |
| NeedEgg-free | Picks as written7 10 13 15 16 17 19 20 28 29 30 31 32 33 34 35 36 37 38 39 40 | Easy swapsA flax egg (1 tbsp ground flax + 3 tbsp water, 10 minutes) for 1 egg in the cookies (8) and blueberry muffins (27); denser. Not in brownies, lava cakes, macaroons or pumpkin pie | Check the label forEggs do the setting in every baked brownie and custard here |
| NeedCoconut-free | Picks as written9 10 26 27 29 31 32 33 34 36 39 40 | Easy swapsAvocado oil or a coconut-free dairy-free baking block for coconut oil; soy milk for coconut milk in 35 and 38 (softer set) | Check the label forCoconut oil in dairy-free chocolate, baking blocks and creamers |
| NeedNut-free and egg-free | Picks as written7 10 17 29 31 32 33 34 35 36 37 38 39 40 | Easy swapsMost are no-bake as well | Check the label forYour school’s rules on homemade food; add an ingredient card |
Sugar-Free Sweetener Guide: Which One for Which Dessert
Sweeteners are not interchangeable. They differ in sweetness, in bulk and in whether they brown, and each one suits different desserts.
| Sweetener | Sweetness vs sugar | Best uses | Bakes and browns? | Aftertaste | For 1 cup sugar |
|---|---|---|---|---|---|
| SweetenerMonk fruit and erythritol blend, granulated | Sweetness vs sugarAbout the same (sold as 1:1) | Best usesCookies, brownies, cakes, muffins (2, 8, 21) | Bakes and browns?Bakes well; browns only lightly | AftertasteMild cooling in large amounts | For 1 cup sugar1 cup |
| SweetenerAllulose, granulated or syrup | Sweetness vs sugarAbout 70% as sweet | Best usesPecan filling, fudge sauce, cheesecake, sorbet (7, 14, 16, 40) | Bakes and browns?Yes, fast: lower the oven 25°F or tent with foil | AftertasteClean, the closest to sugar | For 1 cup sugar1⅓ cups |
| SweetenerErythritol, granulated or powdered | Sweetness vs sugarAbout 70% as sweet | Best usesCrisp cookies, crusts, frosting (powdered) | Bakes and browns?Bakes, barely browns; recrystallizes when chilled | AftertasteNoticeable cooling, like mint | For 1 cup sugar1⅓ cups |
| SweetenerPure monk fruit extract | Sweetness vs sugar150 to 250 times sweeter | Best usesChia pudding, whipped coconut cream, drinks | Bakes and browns?No bulk and no browning: pair it with a bulk sweetener | AftertasteFruity; bitter if overused | For 1 cup sugarFollow the label: often a pinch |
| SweetenerPure stevia extract | Sweetness vs sugar200 to 300 times sweeter | Best usesMousse, puddings, sauces | Bakes and browns?No bulk and no browning | AftertasteBitter or licorice-like if overused | For 1 cup sugarFollow the label: a few drops |
| SweetenerDates, bananas, mango | Sweetness vs sugarSweet, with fruit flavour | Best usesDate balls, banana bread, nice cream (26, 31, 36) | Bakes and browns?Browns fast; adds moisture | AftertasteCaramel or fruity | For 1 cup sugarNot a straight swap: about 1 cup date paste, less liquid |
| SweetenerCoconut sugar, maple syrup, honey, agave | Sweetness vs sugarThese are sugar | Best usesNot used in these 40 | Bakes and browns?– | Aftertaste– | For 1 cup sugar– |
Dates, bananas and mango are fruit sugar, so desserts sweetened with them are labelled no added sugar, never sugar free. Coconut sugar, maple syrup, honey and agave are sugar and do not appear in any of the 40.
Dairy-Free Creamy Bases
| Base | Texture | Best in | Tip |
|---|---|---|---|
| BaseCoconut cream, full-fat, chilled | TextureThick; whips like cream | Best inLime pie, parfaits, hot fudge (7, 15, 37) | TipChill the can 24 hours and use only the solid layer |
| BaseCashew cream | TextureDense, silky, mild | Best inCheesecake, fudge-style fillings (16) | TipSoak raw cashews 4 hours, or simmer 10 minutes; blend 2 to 3 minutes |
| BaseCoconut milk, full-fat canned | TextureRich and pourable | Best inPumpkin pie, panna cotta (18, 38) | TipShake the can; light coconut milk sets softer |
| BaseSilken tofu | TextureSmooth, custardy, neutral | Best inSilk pie, baked cheesecake (17, 19) | TipDrain well and blend a full minute so no grain is left |
| BaseAvocado | TextureButtery and rich | Best inMousse, lime pie (15, 34) | TipRipe but still green inside; lime or lemon keeps the colour |
| BaseSoy, oat or almond milk, unsweetened | TextureThin | Best inPudding, nice cream, muffins (27, 36, 39) | TipOat milk must be labelled gluten-free |
| BaseDairy-free baking block | TextureCreams like butter | Best inCookies, frosting (8, 22) | TipA firm block, not a soft tub spread |
Baking Tips for Sugar-Free, Dairy-Free Bakes
Blend your sweeteners
A monk fruit and erythritol blend measures like sugar but can taste cool; allulose tastes cleaner but browns fast. Using both, roughly half and half, gives sweetness without the chill or the scorch.
Put moisture back
Sugar holds water, so sugar-free bakes dry out sooner. Two or three tablespoons of unsweetened applesauce, or 1 tbsp ground flax with 3 tbsp water, keeps muffins and cakes soft for days.
Choose refined coconut oil
Refined coconut oil tastes of nothing; unrefined tastes of coconut. Use refined in brownies, cakes and cookies, unless coconut is the point, as in the macaroons.
Make dairy-free buttermilk
Stir 1 tbsp lemon juice or cider vinegar into 1 cup unsweetened soy or almond milk and wait 5 minutes; soy curdles best. It gives cakes the same lift and tenderness as buttermilk.
Take bakes out early
Almond-flour and sugar-free bakes stay pale, so colour is a poor guide. Take them out when the edges set and a toothpick shows moist crumbs; they firm up as they cool.
Rest coconut flour batters
Coconut flour keeps soaking up liquid for several minutes. Rest the batter 5 minutes before judging it, and never swap it one for one with almond flour: use about a quarter as much.
Powder it for creams
Granulated sweetener stays gritty in frosting, mousse and no-bake fillings. Blitz it to a powder in a dry blender, or use allulose in anything that chills, so it never recrystallizes.
Make Ahead and Freeze: All 40
Most of these are better made a day ahead. Anything with dairy-free cream cheese, coconut cream or avocado stays in the fridge.
| Desserts | Make ahead | Fridge | Freezer | On the day |
|---|---|---|---|---|
| DessertsBrownies and bars (1–3, 12–14) | Make ahead2 days | Fridge5 days, airtight | Freezer3 months, wrapped squares | On the dayThaw 30 minutes; the bean brownies are fudgiest cold |
| DessertsCookies (8–11) | Make aheadDough 3 days | Fridge1 week; 3 days on the counter | Freezer3 months, baked or as dough balls | On the dayBake dough balls from frozen, 2 minutes longer |
| DessertsFlourless, chocolate and lemon cakes (5, 24, 25) | Make ahead1 day | Fridge4 days | Freezer3 months, unfrosted | On the dayThaw wrapped; frost or glaze on the day |
| DessertsMuffins, banana bread, rolls (21, 23, 26, 27) | Make ahead1 day | Fridge4 days | Freezer3 months | On the dayRewarm rolls at 325°F for 8 minutes |
| DessertsCheesecakes and creamy pies (15–17, 19) | Make ahead2 days | Fridge4 days | Freezer1 to 2 months, sliced | On the dayCashew cheesecake cuts cleanest half-frozen |
| DessertsPumpkin pie, crisp, frosted cake (18, 20, 22) | Make ahead1 day | Fridge4 days | FreezerCrisp 3 months; the others 1 month | On the dayRewarm the crisp at 350°F for 10 minutes |
| DessertsCandies and cups (28–31, 33) | Make aheadUp to 1 week | Fridge2 weeks; date balls 1 week, jelly bites 5 days | Freezer3 months, not the jelly bites | On the dayServe cups and fudge cold; they soften fast |
| DessertsMousse, puddings, parfaits (34, 35, 37–39) | Make ahead1 day; parfaits 4 hours | Fridge2 to 3 days | FreezerNot recommended | On the dayLoosen chia pudding with a spoon of milk |
| DessertsMade to order (4, 6, 32) | Make aheadLava batter 1 day, in the ramekins | FridgeDipped berries 1 day | FreezerNo | On the dayBake lava cakes from cold, 1 to 2 minutes longer |
| DessertsSauce and frozen (7, 36, 40) | Make aheadFudge sauce 2 weeks | FridgeFudge sauce 2 weeks | FreezerNice cream and sorbet 1 month | On the daySoften frozen ones 10 minutes before scooping |
The Pantry List
| Shelf | Keep on hand | Note |
|---|---|---|
| ShelfFlours and starches | Keep on handBlanched almond flour, coconut flour, certified gluten-free oats, a 1:1 gluten-free blend, tapioca starch, cornstarch, psyllium husk | NoteCoconut flour drinks liquid: never swap it 1:1 for almond flour |
| ShelfSweeteners | Keep on handGranulated monk fruit blend (white and golden), powdered sweetener, allulose syrup or granulated allulose, stevia or monk fruit drops | NoteBlitz granulated to powder for frostings |
| ShelfChocolate | Keep on handUnsweetened cocoa, unsweetened baking chocolate, sugar-free dairy-free dark chocolate chips | NoteRead every chocolate label for milk |
| ShelfDairy swaps | Keep on handFull-fat coconut milk and cream (cans), unsweetened soy, oat or almond milk, refined coconut oil, a dairy-free baking block, raw cashews, silken tofu | NoteKeep one can of coconut cream in the fridge for whipping |
| ShelfBinders and setters | Keep on handEggs, ground flax, chia seeds, agar powder | NoteAgar replaces gelatin and sets at room temperature |
| ShelfNut and seed butters | Keep on handNatural peanut butter, almond butter and sunflower seed butter, all with no added sugar | NoteStir the oil back in before measuring |
| ShelfFruit, beans and flavour | Keep on handCanned black beans, pumpkin puree, Medjool dates, ripe bananas, avocados, frozen berries, lemons, limes, alcohol-free vanilla, cinnamon | NotePumpkin pie filling is pre-sweetened: buy plain puree |
Sugar Free Dairy Free Desserts: FAQs
What desserts are sugar free and dairy free?
Plenty: black bean or almond flour brownies, peanut butter cups, cashew cheesecake, lime avocado pie, chocolate avocado mousse, coconut macaroons and strawberry sorbet. All 40 here skip both sugar and dairy, and the cards tag which are also nut-free, egg-free or no-bake.
What is the best sugar substitute for dairy-free baking?
A granulated monk fruit and erythritol blend for cookies, brownies and cakes, because it measures like sugar. Allulose is better where texture matters: it caramelizes, keeps sorbet and sauces soft and does not recrystallize. Blending the two softens erythritol’s cooling aftertaste.
Are black bean brownies sugar free?
Only if the sweetener and the chocolate are. Many recipes, including the earlier version of this one, use maple syrup and a coconut sugar topping, and both are sugar. The card here uses monk fruit or allulose syrup and sugar-free dairy-free chips instead.
Can you taste the beans in black bean brownies?
Not when the beans are rinsed until the water runs clear and blended a full 2 minutes. The cocoa and chocolate cover the flavour; leftover canning liquid and flecks of skin are what taste beany. Chilled overnight, they eat like fudge.
Is dark chocolate dairy free?
Often, but not always. Many dark chocolates add milk fat, milk solids or whey, and some sugar-free chocolate does too. Look for chocolate labelled dairy-free, or a short list of cocoa, cocoa butter, sweetener and an emulsifier. Unsweetened baking chocolate is usually both.
Are dates and bananas sugar free?
No. Dates, bananas and mango are naturally high in sugar. Desserts sweetened only with fruit are labelled no added sugar here, not sugar free: nothing sweet is added, but the fruit’s own sugar is still there.
Is coconut sugar sugar free?
No. Coconut sugar is sugar made from coconut palm sap, just as maple syrup, honey and agave are sugars. None of them is used in these 40 desserts.
What can I use instead of butter in dairy-free baking?
Refined coconut oil, which tastes of nothing, a firm dairy-free baking block for cookies, crusts and frosting, or avocado oil in muffins and quick breads. Melted oils make chewier, denser bakes; a baking block creams like butter.
How do you make cheesecake without dairy?
Blend soaked raw cashews with coconut cream, coconut oil and lemon juice for a no-bake cheesecake (16), or silken tofu with coconut cream and cornstarch for a baked, nut-free one (17). Sweeten with allulose syrup or monk fruit and chill overnight before slicing.
Why do my sugar-free desserts taste cool or minty?
That is erythritol. In large amounts it gives a cooling feel, like mint without the flavour, and it can recrystallize into crunchy bits once chilled. Use a monk fruit and allulose blend, or replace a third of the erythritol with allulose, especially in cold desserts.
Can I use regular flour instead of almond flour?
Not if the dessert has to stay gluten-free, and not one for one in any case: almond flour has far more fat and no gluten, so those recipes are balanced for it. For nut-free baking, pick the recipes built on oat flour or a 1:1 gluten-free blend (26, 27).
Which sugar free dairy free desserts are nut-free for school?
As written: the black bean brownies (1), banana oat cookies (10), banana bread (26), blueberry muffins (27), dark chocolate bark with seeds (29), date balls (31) and chocolate pudding (39), among others. Peanuts count as nuts here. Check chip and oat labels for “may contain” warnings.
Do sugar-free desserts freeze well?
Most do. Brownies, cookies, muffins, cakes, cashew cheesecake, peanut butter cups and bark keep up to 3 months frozen. Mousse, chia pudding and chocolate-dipped strawberries do not. Allulose keeps sorbet and nice cream scoopable; erythritol versions freeze harder.
Save the pin so the brownie card, the allergy chooser and all 40 desserts are one tap away.
More Sugar-Free Desserts
Christmas bakes, a German chocolate cake, protein snacks, set cheesecakes, vegan desserts and dump cakes.
Sugar-Free Christmas Desserts
Sugar-free bakes for the holiday table. See the desserts → Layer CakeSugar-Free German Chocolate Cake
Chocolate layers and a coconut-pecan filling. See the cake → SnacksSugar-Free Protein Snacks
Small bites for between meals. See the snacks → CheesecakeSugar-Free Jelly Cheesecakes
Set, chilled and sliceable. See the recipes → Plant-BasedVegan Dessert Recipes
No eggs and no dairy at all. See the list → Easy BakesSugar-Free Dump Cakes
Stir, pour and bake. See the cakes →Rinse the beans, blend two minutes, bake until just set. Then pick a craving and work through the other 39.
Pin these sugar free dairy free desserts for the next bake sale, birthday or allergy-friendly party.
