Whether you’re down with rich brownies or you prefer to roll with cinnamon rolls, the five dessert recipes we’ve curated are sure to satisfy your sweet tooth. All five are easy and fun to make—so be sure to let the little ones help out too. And remember, using Stabilize carb & sugar blocker pre-meal capsules will help you enjoy Valentine's Day dinner and treats without the sugar crash, carb coma, or guilt.RASPBERRY FROZEN YOGURT
Serves 6 | about 1 hour
- 300 g frozen raspberries or berries of your choice
- 1½ cup plain Greek yogurt
- ⅓ cup RxSugar® organic vanilla syrup
- Combine all the ingredients in a blender and blend until smooth and creamy.
- Transfer the mixture to a container and freeze for an hour or two before serving, stirring every 20 minutes. Once fully frozen, you may have to let it thaw for a few minutes before you can scoop and serve.
- If using an ice cream maker: transfer blended mixture to the refrigerator and chill for an hour.
- Once chilled, pour the mixture in your ice cream maker, and freeze according to the manufacturer’s instructions.
- Remove the raspberry frozen yogurt and store in the freezer until ready to serve.
GOOEY KETO BROWNIES
Serves 8-12 | 45 minutes
- 9 tablespoons unsalted grass-fed butter or 8 tbsp coconut oil
- 1 ½ cup RxSugar®
- 11 tablespoons cup cocoa powder
- 1/2 teaspoon kosher salt
- 2 eggs at room temperature
- 3/4 cups almond flour
- Preheat oven to 350°F. Line with parchment paper the bottom and sides of an 8x8-inch baking pan. Set aside.
- Add butter, RxSugar®, cocoa powder and salt to a medium heatproof bowl. Melt over a water bath whisking constantly (or use the microwave, in small increments).
- Add one egg at a time, whisking well after each one until completely incorporated.
- Add the almond flour, whisking vigorously until fully blended (about a minute).
- Bake for 15-25 minutes.
Serves 9 | 45 minutes
- 18 tbsp almond flour
- 1/3 cup coconut flour
- 1 cup RxSugar®
- 3 tbsp golden flaxseed meal
- 2 tsp baking powder
- 1/2 tsp pink Himalayan salt
- 3 large eggs, room temperature
- 3 tbsp heavy whipping cream
- 2 tbsp butter, softened
- 2 tsp vanilla extract
- 3 tbsp warm water
For the filling
- 1/4 cup butter, softened
- 8 tbsp RxSugar®
- 2 tbsp ground cinnamon
For the cream cheese frosting
- 2 oz cream cheese, room temperature
- 2 tbsp butter, room temperature
- 6 tbsp RxSugar®
- 1 tsp vanilla extract
- 2 tbsp heavy whipping cream
- Preheat oven to 400°F.
- Grease cake pan with cooking spray or line with parchment paper.
- Whisk together the almond flour, coconut flour, RxSugar®, flaxseed, baking powder, and salt.
- Add in the eggs, cream, melted butter, vinegar, vanilla and water into the dry ingredients and whisk well until combined.
- Rest for 5 minutes.
- While the dough rests, mix Cinnamon Filling ingredients together in a small bowl. Set aside.
- Shape the dough into a ball. Place the ball between 2 large pieces of parchment paper and roll it into a rectangle to desired thinness. Spread the cinnamon filling onto the dough, leaving a 1-inch margin at the top empty.
- Using the parchment as an aid, roll the dough (towards the empty inch) up into a tight log. Seal the edge with wet fingertips.
- Cut the log crosswise into 9 equal pieces.
- Bake for 5 minutes, then reduce oven temperature to 350°F and continue baking for another 15-20 minutes until golden brown. If necessary, cover loosely with foil to prevent burning.
- Make the frosting by combining cream cheese, butter and RxSugar® in a mixing bowl. Use a hand mixer to whip until light and fluffy.
- Mix in vanilla; add cream 1 tablespoon at a time until a thick, spreadable icing comes together.
- Cool rolls before spreading frosting on them.
CHOCOLATE MUG CAKE
Serves 1 | 1-2 minutes
- ¼ cup almond flour
- 2 tablespoons cocoa
- 2 tablespoons RxSugar® organic pancake syrup
- 1 egg
- ½ teaspoon vanilla
- 1 tsp coconut oil
- 1 egg
- 1 tsp chocolate chips
- Whipped cream drizzled with RxSugar® organic pancake syrup
- Mix all ingredients together in a microwave-safe mug.
- Microwave for about 1-2 minutes or until the cake is cooked to the desired consistency.
Serves 12-15 | 2 ½ hours
- 2 cups semisweet chocolate chips or no-sugar-added chocolate chips of your choice, divided
- 2 tablespoons butter, softened
- 1 cup RxSugar®
- 2 large egg whites, room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup water
- In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside.
- Beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate.
- In another bowl, whisk together flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining chocolate chips.
- Refrigerate, covered, until easy to handle, about 2 hours.
- Preheat the oven to 350°F.
- Shape dough into 1-inch balls.
- Place balls about 2 inches apart on baking sheets coated with cooking spray.
- Bake until set, 10-12 minutes.
- Remove to wire racks to cool.
With all the festivities of Valentine's Day, there's bound to be sugary temptations lying around the house or office. And while it's okay to indulge moderately and occasionally, for most of us that's easier said than done; 75% of Americans find it hard to stop after eating 1 piece of chocolate, candy, or other sweet treat, and the majority of us continue to eat Valentine's Day snacks for up to a week after the holiday. Keep Resist functional breath strips by your side for willpower in your pocket, so “just 1 chocolate” doesn’t turn into the whole box. And don’t forget to spread the love by sharing your homemade desserts with family & friends!