Chocolate Dessert Recipes

A little bit of comfort in some creative chocolate dessert recipes while reducing your weight and transitioning away from sugar, can mean the difference between working your plan and sliding chin deep into a bowl of chocolate fudge brownie ice cream.

Choosing wisely and at the right moment in your journey is pivotal to your success. For some, even the taste of a natural sweetener can send one back to the refrigerator over and over. Don't let the guilt of over indulging get the best of you. Once you are secure with your will power, add a small dessert once or twice weekly. I will warn you though, this can become habitual. It did for me and as a result, I hit a 6 month stall.


Misty's Chocolate Raspberry Mousse

  • 1 Pint Heavy Whipping Cream
  • 1-8 oz. Tub of Whipped Cream Cheese or (block whipped well)
  • 3 Tbs. Unsweetened Cocoa Powder
  • ½ -¾ cup Xylitol or Erythritol
  • ½ Cup Raspberries (if frozen defrost for a few minutes)

Whip heavy cream and set aside

Mix remaining ingredients with blender and fold whipping cream in. Depending upon your taste, you may want to modify sweetener, berries or cocoa to your personal taste.

Some find that additional cream cheese (twice the amount) can add texture and taste more like a cheese cake.

For best results, the Xylitol or Erythritol can be slightly gritty so mixing it into the cream cheese 24 hours prior to soften OR put sweeteher in a coffee grinder.

Dish into dessert glass or bowl, garnish with a dollop of whipped cream, a few raspberries and a sprig of spearmint.

This is one of my favorite Chocolate Dessert Recipes for my low carb dinner parties. Many of my guests will agree!

Mint is one of the easiest herbs to grow even in the smallest of gardens or balconies. It comes back year after year and can be a nice compliment to many foods and beverages.

Never purchase canned whipped cream as it is a product that has been altered with chemicals and corn syrups. Once you are a heavy whip cream user, you'll soon realize that natural tastes better.

This is a Phase II recipe


Chocolate Dipped Strawberries

  • 10 Large Fresh Strawberries
  • 1 16 oz. 85% Dark Chocolate Bar

Insert toothpicks into the tops of the strawberries.

In a double boiler, melt the chocolate stirring occasionally until smooth.

Holding them by the toothpicks, dip the strawberries into the chocolate mixture.

Place strawberries on wax paper and let set in refrigerator for 20 minutes or until firm, gently remove tooth picks and serve. The chocolate will not be as firm as store purchased as old fashion recipes utilize shortening. This is not healthy.

This is a Phase II recipe

A Chocolate Dessert Recipes Hit for any occasion!

Chocolate Cream Cheese Freezer Bites


  • 1 High Quality Baking Chocolate Square
  • 4 oz. Whipped Cream Cheese
  • 1/2 Cup Xylitol or Truvia


In double boiler (or on very low heat) melt chocolate. Remove from heat and slowly add sweetener and mix until you find a chocolatey dry texture. Stir in the cream cheese until completely mixed, drop spoonfuls on wax paper and freeze for about 15 minutes. These are decadent treats and 2 will do the trick!

Variations include:

2 Tbs. Peanut Butter

Zest of Orange

This is also one of my favorite chocolate dessert recipes. (I love chocolate!)

This is a Phase II recipe

Chocolate Brownies


  • 1/2 Cup Melted Butter
  • 3/4 Cup Xylitol or Erythritol
  • 1 Tsp vanilla
  • 2 Eggs
  • 1/2 Cup Water
  • 1/2 Cup Almond Flour
  • 1/3 Cup cocoa
  • 1/4 Tsp baking powder
  • 1/4 Tsp salt
  • 1/2 Cup Chopped Walnuts


Pre-heat oven to 350 degrees. Stir melted butter, xylitol and vanilla together in a large bowl. Add eggs, beat until well blended using a spoon. Combine flour, cocoa, baking powder, water and salt; gradually add to egg mixture. Add nuts if desired. Spread into a greased 9 inch square pan. Bake at 350 degrees for 20-25 minutes or until brownie pulls away from the edge of the pan.

Creamcheese Frosting


  • 3 Tbsp Butter Softened
  • 3 Tbsp Cocoa Powder
  • 1/2 Cup Xylitol
  • (powdered in food processor)
  • 4 Tbsp Heavy Cream
  • 4 Oz Cream Cheese Whipped
  • 1 Tsp vanilla


Begin by powdering your xylitol in a food processor or magic bullet. Cream together butter, cream cheese and cocoa powder. Add remaining ingredients and frost cool brownies.

This is a Phase II recipe


Quick Mock Almond Joy


  • 4-85% Dark Chocolate Squares
  • 2 Tbs. Coconut Butter
  • 2 Tbs. Almond Butter


Break bars at lines ultimately at approximately 4 square pieces (about 2 inches in diameter.)

Spread with Coconut Butter and drizzle Almond Butter on top.

You can also cream the ingredients together and just dip your squares!

This is one of your easiest chocolate dessert recipes.

This is a Phase II recipe

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Egg Free, Sugar Free, Grain Free Brownies 
Whip with an electric mixer: 1/2 cup + 2 tbsp of water + 1/8 tsp xanthan gum Add to water and xanthan gum mixture: 1/2 tsp baking powder …

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