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Delectable Desserts for One

Peanut Butter Cake

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All you need are a few ingredients and a microwave to whip up this chewy PB dessert. Good thing it’s meant for one—it’s too delicious to share!

1 tablespoon plus 1 teaspoon peanut butter
3 tablespoons unsweetened almond milk
2 egg whites (for vegans, use 1 tablespoon egg replacer mixed with 4 tablespoons water)
2 tablespoons coconut flour
1/2 teaspoon baking powder
1 pinch salt
Sweetener to taste

1. Place 1 tablespoon peanut butter and 2 tablespoons almond milk in a small microwaveable bowl or mug. Microwave for 45 seconds to 1 minute, stir, and let sit for a few minutes. Add remaining ingredients and stir until everything is evenly incorporated. Spoon batter into a greased mug and smooth out the top. Microwave for about 2 minutes, keeping a close eye on it since microwave cooking times vary so greatly. Let cool for a few minutes.
2. Meanwhile combine remaining 1 teaspoon peanut butter and 1 tablespoon almond milk in a small bowl. Microwave for 1 minute. Stir. If too thin, microwave another 15 seconds. Drizzle over cake.

Nutrition score per serving: 277 calories, 13g fat, 28g carbs, 15g protein

Recipe provided by Foodie Fiasco

RELATED: Whip up healthy chocolate pudding to share with your friends.

Blueberry Pie Breakfast Cookie

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Who says you can’t have dessert for breakfast? This mildly sweet cookie, fortified with fiber-rich oats and ground flax, is easy to prepare and take with you on the go.

1/4 cup oats
2 tablespoons buckwheat or all-purpose flour
1/4 teaspoon baking powder
1 tablespoon ground flaxseeds or chia seeds
Ground cinnamon to taste
Vanilla extract to taste
1 tablespoon maple syrup
3 tablespoons soy or regular yogurt
1/4 cup frozen blueberries
1 tablespoon sliced almonds (or nuts of your choice)

Combine oats, flour, baking powder, flaxseeds, cinnamon, vanilla, maple syrup, and yogurt, mixing and mashing well to form a thick, sticky ball of dough. Roughly flatten with palms and place on a small microwaveable plate. Push blueberries into dough evenly across the top, sprinkle with almonds, and dust with additional cinnamon, if desired. Microwave on high for 1 minute. Press surface with your finger: Cookie is ready when it springs back, there are no visibly sticky parts, and berries are fully cooked.

Nutrition score per serving: 310 calories, 7.5g fat, 52.5g carbs, 10g protein

Recipe provided by Including Cake

Apple Crisp

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Crunchy oats, pecans, and cinnamon replace the typical buttery crumb topping in this microwavable treat.

1 small apple, cored and diced
1/2 teaspoon cinnamon, divided
1 teaspoon brown sugar, divided
Juice of 1/4 lemon
2 tablespoons old-fashioned oats
1 tablespoon pecans (or nuts of your choice)
1 teaspoon butter

1. In a small microwaveable baking dish, combine apple, 1/4 teaspoon cinnamon and 1/2 teaspoon brown sugar. Add lemon juice and stir together.
2. In a small bowl, stir together remaining 1/4 teaspoon cinnamon and 1/2 teaspoon brown sugar, oats, and nuts. Using a fork or fingers, stir in butter, coating as much oat-nut mixture as possible. (It should feel like wet sand.) Sprinkle crumb topping over apples and microwave on high for 2 to 3 minutes until apples are softened. Let cool for 1 minute.

Nutrition score per serving: 210 calories, 9g fat, 34g carbs, 2g protein

Recipe provided by Living Well Kitchen

Honey Walnut Cupcake

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A sprinkle of walnuts gives this gluten-free cupcake a little crunch, while a trace of honey satisfies your sweet tooth.

2 tablespoons almond flour
1 teaspoon coconut flour
1 pinch salt
1 pinch baking soda
1 egg white
2 teaspoons honey
1 tablespoon chopped walnuts

Preheat oven to 350 degrees. Line one muffin cup with a paper liner. In a small bowl, combine almond flour, coconut flour, salt, and baking soda. In a ramekin, stir together egg white and honey. Mix wet ingredients into flour mixture with a spoon, then stir in walnuts. Scoop batter into prepared muffin cup. Bake for 18 to 22 minutes until a toothpick inserted into center of cupcake comes out with just a few moist crumbs attached. Let cupcake cool in pan for 30 minutes.

Nutrition score per serving: 263 calories, 18.5g fat, 19g carbs, 10g protein

Recipe provided by Elana Amsterdam of Elana’s Pantry

Homemade Hot Chocolate

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Skip the instant hot cocoa packets, which are often ultra-sweet, and make your own rich, velvety version with just three ingredients.

1 tablespoon plus 1 teaspoon unsweetened Dutch process cocoa powder
1 tablespoon sugar
1 cup unsweetened almond milk

In a small pot, whisk together cocoa powder and sugar. Add a few spoonfuls of almond milk and whisk to make a paste. Slowly whisk in remaining almond milk. Place pot over medium heat, whisking occasionally until hot.

Nutrition score per serving: 105 calories, 4g fat,19g carbs, 2.5g protein

Recipe provided by Desserts with Benefits

Vegan Pumpkin Microwave Cake

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This rich, moist cake is actually fairly wholesome and has 5.5 grams of fiber thanks to flaxseed and oat flour.

2 teaspoons ground flaxseed
3 1/2 tablespoons unsweetened almond milk
3 1/2 tablespoons 100% pure pumpkin puree
1/2 teaspoon apple pie spice or cinnamon
2 to 4 teaspoons sugar to taste
1 dash teaspoon salt
1/3 cup oat flour or all-purpose flour
1/4 teaspoon baking powder

Line a ramekin with parchment paper or spray with cooking spray. In a medium-sized bowl, stir together flaxseed and almond milk. Stir in pumpkin, apple pie spice, sugar, and salt. Stir in oat flour, then mix in baking powder (batter should be thick). Scoop into prepared baking dish and microwave for about 4 minutes or until surface springs back when tapped. Let cool slightly.

Nutrition score per serving: 289 calories, 3g fat, 59.5g carbs, 7g protein

Recipe provided by Desserts with Benefits

RELATED: If you can't get enough of this fall squash, you'll love these 10 delicious ways to cook pumpkin.

Peanut Butter Cookie

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Using natural PB in cookies can be a bit messy. The solution: Grind the protein-rich nuts into powder.

1/4 cup raw peanuts, skins removed
2 teaspoons pure maple syrup
1 teaspoon soy creamer or low-fat condensed milk
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 teaspoon baking powder

Preheat oven to 350 degrees. Grind peanuts in a food processor or grinder until the consistency is between the powdery and peanut butter stages. (When you press the powder, it should become a paste.) Place in a bowl, add remaining ingredients, and knead into a dough. Form into a ball, place onto baking tray, and flatten with the back of a fork. Bake for 15 minutes. Let cool 5 minutes.

Nutrition score per serving: 239 calories, 17.5g fat, 15.5g carbs, 9g protein

Recipe provided by A Dessert Diet

Skinny Apple Pie

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You can blame most of the calories in the classic pie on the crust, but this fuss-free recipe allows you to indulge in the juicy, sweet fruit filling without breaking your diet.

1 large Granny Smith apple, peeled, cored, and chopped
3 teaspoons sugar
1/2 teaspoon cinnamon
1 teaspoon cornstarch
1/4 cup water
1 tablespoon whipped cream
1/8 rectangular cinnamon graham cracker, crumbled

In a small skillet, stir together apple, sugar, cinnamon, and cornstarch over medium heat. When a sauce starts to form, about 3 to 5 minutes, add water, continuing to stir occasionally for 8 to 10 minutes. Spoon into a glass or jar and swirl whipped cream on top. Sprinkle with graham cracker crumbs.

Nutrition score per serving: 200 calories, 5g fat, 41.5g carbs, 0.5g protein

Recipe provided by Back for Seconds

Blueberry Cobbler

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Served warm, this tangy cobbler’s the ultimate comfort food. The recipe swaps out fatty ingredients, like butter, for healthier ones, like applesauce, so feel free to lick the bowl.

2 teaspoons sugar
3/4 cup fresh or frozen blueberries
1 tablespoon unsweetened shredded coconut
1 1/2 tablespoons almond meal or all-purpose flour
1 teaspoon unsweetened applesauce
1 pinch salt
1 splash vanilla extract
Sweetener to taste

1. Preheat oven to 400 degrees. In a small skillet, melt sugar over medium-low heat. When completely dissolved (about 1 minute), add blueberries and cook, stirring frequently, for 3 to 4 minutes or until berries are liquidy but still retain some of their shape. Remove from heat.
2. Meanwhile, combine coconut, almond meal, applesauce, salt, vanilla extract, and sweetener in a small bowl and mix well. Applesauce should coat other ingredients so they stick together but aren’t too moist. Place blueberry mixture in a greased 6- to 8-ounce ramekin and sprinkle coconut mixture in small bits over top. Bake for about 20 minutes or until top is cooked, crisp, and slightly browned. Let cool.

Nutrition score per serving: 168 calories, 5.5g fat, 24.5g carbs, 2g protein

Recipe provided by Foodie Fiasco

Easy Vanilla Cupcake

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Enjoy a childhood fave without having any extras tempting you to eat another (and another). Bonus: You likely have all of the ingredients on hand already.

1 tablespoon unsweetened applesauce
1 tablespoon sugar
1 tablespoon unsalted butter, melted
1/2 teaspoon vanilla extract
1 tablespoon skim milk
2 tablespoons all-purpose flour
1/8 teaspoon baking powder
1 tablespoon prepared frosting (optional)
1 teaspoon sprinkles (optional)

Preheat oven to 350 degrees. Line a muffin pan with one liner. In a small mixing bowl, whisk together applesauce and sugar until combined. Stir in butter, vanilla, and milk. Add flour and baking powder and mix everything together well. Spoon batter into cupcake liner and bake for 10 to 12 minutes. Let cool completely. Frost and add sprinkles, if desired.

Nutrition score per serving: 276 calories, 14g fat, 35g carbs, 2g protein

Recipe provided by Sally’s Baking Addiction

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