The Best Blood-Sugar-Balancing Desserts, According To Top Wellness Experts

I enjoy fresh berries topped with unsweetened whipped cream and chopped almonds as a nightcap. What makes it so special is the simple, high-quality ingredients—plump, juicy strawberries; organic whipped cream; and chopped almonds. It's the perfect trifecta of taste, health, and convenience. 

—Jessica Jones, R.D., founder of Food Heaven Made Easy

Fresh berries served with a whipped Greek yogurt topping—combine plain Greek yogurt and coconut flour with maple syrup in a food processor and process until fluffy. Honestly, even just berries with a dollop of grass-fed whole milk yogurt is delicious. Again, you can add a little sweetness with a light drizzle of maple syrup or honey.

Lemon curd, especially in the springtime, is my favorite way to feed my sweet tooth. My favorite version uses coconut oil instead of butter and tastes just as creamy and luscious. It's a perfect topper for my almond flour tart crust. Pretty enough for company but easy (and wholesome) enough to whip up a half batch just for my husband and me.

My favorite dessert is a chocolate pudding made with banana, avocado, maple syrup, and cacao powder. After blending this up, you refrigerate for one hour before serving, then eat up!

I love black bean brownies because they give me that fudgy chocolate fix with the added bonus of the fiber and protein from the beans. You can't even tell the beans are in there—if anything, they only add to the fudgy texture.

I may be biased, but I'll always have heart eyes for my cashew chocolate chip cookie skillet. An ooey-gooey take on the classic pizookie but gluten-free, grain-free, dairy-free and will satisfy any cookie craving! I love them as individual cookies as well.

I love making my own cacao creations. I add raw cacao powder to the blender along with some combination of hazelnuts, dates, cinnamon, coconut oil, collagen, ghee, banana, and whatever flavor I'm in the mood for like mint or cardamom, and water.

I quell my sweet tooth with Medjool dates stuffed with cashew or seed-based butter. It's sweet, but there's no added sugar (just the sugar from dates!), and you get a mixture of savory (add some salt for extra-savory). It's also rich in minerals, iron, and magnesium.

Lately my favorite dessert is a concoction of a frozen banana, organic soy milk, cocoa powder, cinnamon, and sometimes a drop of vegan chocolate protein powder. It sounds like a smoothie, but the key is not to add too much liquid, so it's almost pudding consistency. It's delicious, easy to make, and always hits the spot!

My go-to desserts are keto smoothies, which are lower in sugar and higher in healthy fats. By using almond or coconut milk as my base, I add in superfoods like spirulina, greens, matcha, and adaptogens as well as some clean plant proteins like almond butter or hemp powder. You can sweeten with some low-fructose fruits like blueberries or a little stevia.

My favorite dessert is my adaptogenic fudge. It contains hormone-balancing ashwagandha and shatavari, with cacao, cinnamon, coconut oil, and sunflower seed butter, with a couple of droplets of monk fruit sweetener to sweeten it up without any sugar! It's so delicious, and the fat allows the herbs to absorb better into your system!

This combination of chocolate plus fats and sea salt is extremely satisfying, and storing it in ice cube trays makes for easy portion control. To make it, just combine 1 cup of melted coconut butter, ⅓ cup of nut butter, and ¼ cup of raw cacao until smooth. Pour into ice cube trays and sprinkle with sea salt. Let sit in freezer for one hour before enjoying!