Our 9 Favorite Sweet Treats Under 100 Calories
Eating healthy and steering clear of refined sugar and high-calorie foods is no easy feat.
If you’re on one of Diet-to-Go’s healthy meal plans, you’re already on the right track with eating a balanced, properly portioned meal. (Doesn’t hurt that the meals taste amazing, too!)
But there will come those times when you really want a sweet treat. The key is to not go over the top with a calorie-laden, high-sugar treat.
With that in mind, we rounded up our 9 favorite sweet treats under 100 calories, things you can use to satisfy your craving without totally derailing your healthy diet.
1. Apple Caramel Crunch Balls
Yield: 18 balls
Calories: 75 per ball
– 1/3 cup reduced fat peanut butter
– 1/4 cup light margarine
– 1/4 cup honey
– 2 cups wheat flakes cereal, coarsely crushed
– 1/3 cup dried apples, finely chopped
– 2 tablespoons walnuts, finely chopped
– 1/8 teaspoon apple pie spice
– 1 tablespoon sugar-free caramel syrup
1. In a medium saucepan, combine peanut butter, margarine, and honey. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Stir in cereal, apples, walnuts, and apple pie spice, until well mixed. Transfer to a small bowl; cover and chill 30 minutes. Divide mixture into 18 portions.
2. Using slightly wet hands, firmly press mixture into balls. Place on a waxed paper-lined baking sheet and refrigerate 15 minutes, or until firm.
3. Drizzle balls with caramel sauce. Chill at least 15 minutes, and serve, or store covered in refrigerator.
Recipe courtesy Everyday Diabetic Recipes
2. Healthy Chocolate Muffins
– 1 3/4 cup of old fashioned oats
– 3 egg whites
– 3/4 cup unsweetened cocoa
– 1/2 cup unsweetened applesauce
– 1 tsp. vanilla extract
– 1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
– 1/2 tsp cream of tartar
– 1/4 tsp. salt
– 1 cup hot water
– 1-1/2 tsp. baking powder
– 1-1/2 tsp. baking soda
– 1/2 cup truvia baking blend (or baking stevia)
– 1/2 cup semi-sweet chocolate chips (I used the mini chips)
1. Line a muffin pan with foil cupcake liners, or you can also spray a muffin tin with non-stick cooking spray.
2. Heat oven to 350 degrees.
3. Mix all of the ingredients together in a blender (except for the chocolate chips) on LOW. Blend until mixture is smooth. Do not over blend.
4. Place mixture in cupcake liners. I filled mine about 3/4 the way full. Once the batter was in the liners, I placed the chocolate chips on top.
5. Bake for 15 minutes.
6. Remove from oven and allow to cool.
Recipe courtesy iHeartNapTime
3. Carrot Cake Gelly Shots
Yield: 16 servings (2 cubes per serving)
– 2/3 cup carrot juice
– 1/3 cup pineapple juice
– 3 tablespoons sugar
– 2 tablespoons honey
– 1 tablespoon ginger juice (such as The Ginger People)
– 1/4 teaspoon ground cinnamon
– Dash of ground cloves
– 2 (1/4-ounce) packets unflavored gelatin
– 3/4 cup bourbon
– 1/2 teaspoon vanilla extract
– 1/2 teaspoon almond extract
– Cooking spray
Vermouth cream layer
– 2/3 cup evaporated milk
– 1/3 cup dry vermouth
– 2 1/2 tablespoons sugar
– 1 tablespoon fresh lemon juice
– 1 tablespoon fresh orange juice
– 1/2 teaspoon vanilla extract
– 1 (1/4-ounce) packet unflavored gelatin
1. To prepare carrot layer, combine carrot and pineapple juices, 3 tablespoons sugar, honey, ginger juice, cinnamon, and cloves in a saucepan over medium-low heat. Sprinkle 2 packets gelatin over mixture; let stand 1 minute. Increase heat to medium; cook, stirring constantly, until gelatin and sugar dissolve.
2. Remove pan from heat; stir in bourbon, 1/2 teaspoon vanilla, and almond extract. Pour into an 11 x 7-inch glass baking dish lightly coated with cooking spray. Place dish in refrigerator; refrigerate 45 minutes.
3. To prepare cream layer, combine evaporated milk, vermouth, 2 1/2 tablespoons sugar, lemon and orange juices, and 1/2 teaspoon vanilla in a saucepan over medium-low heat; sprinkle 1 packet gelatin over mixture. Increase heat to medium; cook until sugar and gelatin dissolve, stirring constantly. Cool 3 minutes.
4. Gently pour vermouth mixture evenly over carrot mixture in dish.
5. Refrigerate 4 hours or until set. Dip bottom of dish in warm water.
6. Using a sharp knife, cut gelatin into 32 equal cubes; carefully remove from dish using a spatula.
Recipe courtesy MyRecipes.com
4. Chocolate-Cherry Heart Smart Cookies
Yield: 30 cookies
Calories: 94 per cookie
– 1.5 ounces all-purpose flour (about 1/3 cup)
– 1.5 ounces whole-wheat flour (about 1/3 cup)
– 1 1/2 cups old-fashioned rolled oats
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 6 tablespoons unsalted butter
– 3/4 cup packed light brown sugar
– 1 cup dried cherries
– 1 teaspoon vanilla extract
– 1 large egg, lightly beaten
– 3 ounces bittersweet chocolate, coarsely chopped
– Cooking spray
1. Preheat oven to 350°.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.
3. Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth.
4. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended.
5. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate.
6. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray.
7. Bake at 350° for 12 minutes.
8. Cool on pans 3 minutes or until almost firm.
9. Remove cookies from pans; cool on wire racks.
Recipe courtesy of MyRecipes.com
5. Skinny Mug Brownies
Yield: 1 brownie
– 1 tablespoons cocoa powder, unsweetened
– 2 packets truvia (may substitute for other sweeteners)
– 2 tablespoons all purpose flour (may substitute for Almond Flour)
– 3 tablespoons almond milk (may substitute for regular milk or yogurt)
1. Place all ingredients in a microwave safe mug. Mix with a fork or small whisk
2. Microwave on high for 60 seconds
Recipe courtesy Living Sweet Moments
6. Healthy Strawberry-Filled Chocolates
Yields: 10 chocolates
Calories: 35 per chocolate
– 1 cup frozen strawberries (I used fresh that I froze myself and chopped into smaller pieces prior to freezing)
– 1 tablespoon Coconut Flour
– 1 cup dark chocolate (for coating)
1. Gently blitz strawberries (gently so it doesn’t become too mushy, I liked mine to still have chunks).
2. Stir in the coconut flour until combined really well.
3. Melt the dark chocolate and spoon a small amount in to a silicone chocolate mould.
4. Brush chocolate up the edges to create a chocolate bowl.
5. Gently spoon in the strawberry mix (alternatively you could freeze the chocolate at this point until set then add the strawberry mix).
6. Top with chocolate to create the lid.
7. Freeze until set.
Recipe Courtesy Lose Baby Weight
7. Peach Souffle
Yields: 6 servings
Calories: 50 per serving
– 1/2 cup egg whites
– 1 dab of butter
– 0.12 tsp ground ginger
– 3 small peaches
– 4 tsps granulated sugar
– 2 tbsps powdered sugar
1. Butter and sugar ramekins.
2. Set aside and pre-heat oven to 350 °F (175 °C).
3. Put peeled and stoned peaches in blender. Puree, add ginger and sugar.
4. Add unsifted powdered sugar to egg whites and whip up egg whites with a mixer or stand mixer until stiff. Gently fold in peach puree.
5. Pour into ramekins and set on a baking sheet or baking stone.
6. Bake for 15-20 minutes until puffed and golden.
7. Dust with powdered sugar and serve immediately.
8. Note: try it with other fruits like strawberries as well.
Recipe courtesy Fat Secret
8. Raspberry Sweet Grilled Cheese Bites
Yields: One serving
– 1 wedge light creamy Swiss spreadable cheese
– 1 slice cinnamon swirl bread
– 1 tablespoon red raspberry preserves
– 1 teaspoon Blue Bonnet® Spread-tub
1. Spread cheese on bread; top with preserves. Melt Blue Bonnet in small skillet over medium heat.
2. Place bread, cheese-side up, in skillet; cook 3 to 5 minutes or until bread is toasted and cheese begins to soften.
3. Cut into 4 pieces.
Recipe courtesy Ready Set Eat
9. Nutella Chocolate Chip Blondies
Calories: 60 calories
– 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed very well) (250g after draining)
– 3/4 tsp baking powder
– 1/8 tsp baking soda
– 1/4 tsp salt
– 2/3 cup granulated sugar of choice or xylitol
– pinch uncut stevia OR 2 additional tbsp sugar of choice
– 1/4 cup rolled oats
– 1/3 cup choc-hazelnut spread or Nutella
– 1/4 cup milk of choice
– 2 tsp pure vanilla extract
– 1/2 cup chocolate chips, plus extra for the top if desired
1. Grease an 8-in square baking pan, and set aside.
2. Preheat oven to 350 degrees.
3. In a high-quality food processor (taste and texture will be much better if a blender is not used), process all ingredients but the chips until smooth.
4. Stir in the chips, then smooth into the baking pan, being sure to scoop out every last bit of the batter.
5. Sprinkle some extra chips on the top if desired for presentation.
6. Bake 30 minutes, then remove from the oven to cool.
7. The Nutella blondies will look underdone at first, but this is okay.
8. Once completely cool, cover the pan and refrigerate overnight. The texture will be much firmer the next day.
Recipe courtesy Chocolate Covered Katie
Do you have a favorite low-carb sweet treat recipe? Share it in the comments below!
Author: Caitlin Hendee
Diet-to-Go Community Manager
Caitlin is the Diet-to-Go community manager and an avid runner. She is passionate about engaging with others online and maintaining a healthy, active lifestyle. She believes moderation is key, and people will have the most weight loss success if they engage in common-sense healthy eating and fitness.