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Sweets with less than 200 calories and 15g sugar per serving.

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Lemon Ricotta Cookies

by Elif
Posted on December 2, 2019December 3, 2019

108 cal, 5g sugar. Low-sugar Lemon Ricotta Cookies with a crunchy outside and soft pillowy…

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About Elif Yamangil

Hi there, I'm Elif!

Don't you just hate it when you land on a "Healthy" Dessert Blog and that eye-catching cake or pie is 400 calories and contains 30+ grams of sugar per slice? Yeah, me too.

All my sweets are less than 200 cal and 15g sugar per serving (most of them even a lot less than that). So follow me and Let's get cooking!

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Recent Posts

Lemon Ricotta Cookies
No Bake Chocolate Pecan Pie Bars
Mom’s Oatmeal Breakfast Cookies
Easy Coffee Cake
Easy Chocolate Freezer Fudge

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Vegan Chocolate Donuts, 103 and 114 cal each, soft, filling, nutritious, low sugar! you NEED. . don’t have a donut pan yet? gotchu. goooooo to the link in my bio and order it. finally set up an amazon storefront like some of u requested, and it might help me cover some flour expenses 😅 . i looove my silicone pans you just spray some oil and perfectly shaped baked donuts slip right out 👌 . now, the recipe: make my new vegan chocolate muffin batter from a few posts back, easy! i made 7 donuts, they bake a little quicker than muffins, 15-20 min. let them cool then top with 1 tbsp chia jam or 1 tsp peanut butter!

This Blueberry Quick Bread (101 cal, vegan+gf, swipe for nutrition info!) was this week’s breakfast solution and all 3 of us LOVED it. so soft and filling, all thanks to almond flour 👌 . . i’ve been hesitant to experiment with almond flour because it’s higher in calories (and 💵). but i picked up a big bag at costco and started trying some stuff. well it works, why? because it makes baked goods so soft without any oil! add some calories, remove some calories! also, hey ur eating almonds in bread form, nothing bad about that! tasty + healthy + filling + nutritious. wow i’m getting the hang of this marketing thing no? ha i wish. . ps, this MFP screencap thing is the GREATEST idea i ever had (and i have a harvard phd 😂) anybody else into this?? . . . - 1 flax egg (or 1 regular egg) - 1/2 cup applesauce (120 g) - 2 tbsp maple syrup (42 g) - 1/2 cup almond flour (56 g) - 1/2 cup oat flour (or regular) (60 g) - 1 tsp baking powder - 2/3 cup wild bluebs (100 g) . preheat oven to 350F. grease a small loaf pan. mix all (you CAN overmix this one since there’s no gluten haha). add bluebs, bake 50 mins until center is done. cool COMPLETELY and only then slice! slices so much better after cooling. or make 8 muffins and don’t worry about slicing 🤗😉❤️ ok make this!!!! so easy and honestly melts in your MOUTH!

oh she kept coming with that savory content 😱 Turkish Unstuffed Cabbage Rolls AKA. “Kapuska” !! . . 261 cal, full of protein, fiber and FLAVOR. option to substitute a plantbased protein, easily made in the #instantpot except as u might know from my stories that our IP crapped out so i had to cook it on the stove 😅. . it’s based on @skinnytaste ‘s recipe but much easier and TOTALLY different (turkish sauces are the best guyssss. bias? me? heeell no 😉). . . not everyone here has an IP right? is there any interest in stove top instructions? . . - 1 onion chopped - 1 tbsp oil - 1 lb lean ground beef/turkey/tofu/other protein - 1 head cabbage - 1/4 cup tomato paste - 1/4 cup brown rice of similar - 2 1/2 cup broth or water - salt, pepper, thyme/basil . saute oil and onion in the instant pot. add tomato paste, ground protein, salt, spices, cook fully. add rice, cabbage, broth, seal. pressure cook 10 min. quick release. makes 5 servings. . optional: serve with 2-3 tbsp yogurt sauce which is yogurt, thinned with water and minced garlic. and red sauce which is heat olive oil, stir in paprika and crushed red pepper flakes. don’t burn them! 1 tsp per serving.

257 cal 5-ingredient Vegan Blueberry Scone for One - happy CUSTOMERS! 🤗 “buttery without any butter” they all said! . . the first video is my “remake” showing u how CRISPY on the outside and SOFT FLAKY on the inside these are 😮 the rest of them are screencaps from you. 🥰 . . would you like me to do a video TUTORIAL?? because i totally will - i want you all having these in your life next weekend. . . and here’s the recipe of course: . . - 1 tbsp coconut oil (15g) - 1/2 tbsp maple syrup (10g) - 1/2 tbsp nut milk (7g) - 1/4 tsp vanilla extract - 1/4 cup flour (30g) - 1/2 tsp baking powder - heaping tbsp wild blueberries fresh or frozen (15g) . . . preheat oven to 350F. microwave coconut oil until liquid (not too much, keep ur bowl cool). add maple syrup, milk, vanilla. whisk together. add flour, make a little well, add baking powder and salt. first mix those into the flour then combine all. you might need 1 tbsp more flour to make the dough not sticky. fold in blueberries just a few times over (u don’t wanna fold too much to preserve the flakiness). shape or cut how u like. bake 20 ish minutes until golden.

lemme put out another savory content that will TANK on insta because nobody will recognize that it’s me let alone like it 😂 do i care? yes. will it stop me. NO. . . swipe for nutrition info! (i’m getting tired of keeping these numbers in my head all the time 🤯) . . best thing about living in 21st century guys is that u can eat ur PASTA AND HAVE UR PROTEIN. 😂 honestly i stopped eating pasta regularly like in my early 20s? along with french fries. but pasta made a COMEBACK. in bean form. 😂 i seriously cannot tell the diff. to make this just cook 1 serving bean-pasta per package instructions (edamame noodles take like 5 min). saute the veggies. add pasta, 2 tbsp pesto (or any other sauce, vegan if desired). EAT. i used @explorecuisine edamame pasta (not sponsored, costco sells it, it’s so good - the only ingredient: EDAMAME) 💥

98 cal BEST DANG Fluffy Vegan Chocolate Muffins and here’s the recipe. 5-ingredients + leavening! . . . - flax egg (or regular egg) - 1/2 cup applesauce (120g) - 3 tbsp sugar (36 g) - 3 tbsp cocoa (18 g) - 1/2 cup flour (60 g) - 1/2 tsp baking powder - 1/4 tsp baking soda - vanilla, salt. preheat oven to 350f. whisk together all but flour, bp, bs. whisk together flour, bp, bs. combine by folding (dont overmix) scoop into 6 muffin cavities, bake 20-25 min. DONE. i sprinkled 1 tbsp chocolate chips (+10 cal optional). muffinz are PLENTY sweet but add some stevia for mega sweet muffinz (i don’t). now r u making these? i need to see ur photos! 👀 . . . ps. @sallysbakeblog and i have the same plates!! #fangirl don’t believe me? check it out yo! (they’re super cheap plates from @wegmans 😂)

tldr: Vegan Chocolate Muffinzzz, SOFT, 98 cal, only 7g sugar each, can be gf if u like!! ingredients: flax egg (or egg), applesauce, oil, sugar, flour, cocoa. i woke up in anticipation of this bowl and it did not disappoint 🤤 so quick and easy. see my stories for more. i’ve been trying to create more vegan recipes. WHY? i’m not vegan or plantbased (though i’m plantstrong i guess) well there are a lot of vegans! and i don’t wanna exclude anybody! i also have mad respect vegan bakers creating things like aquafaba meringue and whatnot 🤯 i’m interested in constraints (uuuhh calories ?) constraints lead people into creativity. so while i cannot promise everything here will be vegan, i’ll try to at least always give a vegan+gf option for bakes. so i’m as usual too lazy to type a recipe but if anyone wants it i’ll edit. (does anyone even read this far?) 😅❤️

Baked French Toast with Crumb Topping (with vegan option)... best thing i’ve had this week and the LEAST damn photogenic 😒there’s absolutely zero angles for this guy but oh my YUM. CREAMY. recipe inspired by @thepioneerwoman no less ❤️ . . btw - it is 279 cal per serving. i mean i feel like a scumbag blogger to lure u in with “200 cal or less” then do this 😅 but it’s for breakfast and you can halve it for dessert right? this baby is HUGE. see stories for video. . . - 2 dinner rolls (4 oz any bread) cut up - 1 apple/pear chopped (or 2 tbsp any sugar) - 2 eggs or flax eggs - 1/2 cup + 2 tbsp nut milk - vanilla Mix these, let rest in the fridge, at least 30 min or overnight. Pour into greased loaf pan. Preheat oven to 350F. Make the crumb topping 🤤: - 2 tbsp flour - 1/4 cup oats - 1 tbsp melted coconut oil - 1 tbsp coconut/brown sugar Mix these, sprinkle top of french toast and bake 1 hour. Makes 3 servings, perfect for vday weekend but feel free to double!

4-ingredient vegan biscuits! 84 cal, only 2.1 g sugar per biscuit. flaky, crispy and soft, and you don’t even have to cut them into heart shapes 😒😅. . . vday, the suckiest of all commercial holidays? potentially. we could make it whatever we want i guess? . i spent many a vday where my “v” was my mom or my cat 🐈 then after Gav and i got together one year we “tried” to join the masses and have a vday dinner and it was the WORST dinner we ever had. super high expectations, mediocre food in a crammed restaurant sitting under decorations elbow to elbow with strangers. 😬 basically stopped trying after that. this year we both “worked from home” yesterday 😉 and had a lovely tv lunch at home 👌 i ate half a pint of @eatenlightened with some honemade granola (my fave combo to DATE). . . the recipe. it’s the same as my scone recipe two posts back minus the blueberries, but if anyone wants me to write it i’ll stick it in my stories ❤️

Galentines WEEK pb blossoms are 101 cal, 6g sugar, 5-ingredient, vegan+gf option. ❤️ peanut butter, maple syrup, almond milk, flour, chocolate. 👌 ya know i said i’m gonna make french toast on sunday... i made these instead. a new low for even me, your IG procrastibaker. i’m officially procrastinating from procrastinating. so meta. 🤘 HAPPY GALENTINES DAY TO US ALL 🥰🥰🥰 make these for a galentine or valentine will ya, tell them they’re 101 cal each so they can choose their own BALANCE. like on sunday, while playing with these i ended up eating one (or three) too many, but then i ate a salad for dinner. moderation! it works! 🙌 recipe link in bio! @plentysweet200

i wasn’t about to leave u waiting so after a frenzy of re-testing (and cat bathing 😅) last night... . . . Vegan 5-ingredient Blueberry Scones, makes 2 snack sized (130 cal) or 1 breakfast sized (260 cal) scone 🤤 soft, flaky, almost buttery without any butter, so good! . . - 1 tbsp coconut oil (15g) - 1/2 tbsp maple syrup (10g) - 1/2 tbsp nut milk (7g) - 1/4 tsp vanilla extract - 1/4 cup flour (30g) - 1/2 tsp baking powder - heaping tbsp wild blueberries fresh or frozen (15g) . . . preheat oven to 350F. microwave coconut oil until liquid (not too much, keep ur bowl cool). add maple syrup, milk, vanilla. whisk together. add flour, make a little well, add baking powder and salt. first mix those into the flour then combine all. you might need 1 tbsp more flour to make the dough not sticky. fold in blueberries just a few times over (u don’t wanna fold too much to preserve the flakiness). shape or cut how u like. bake 20 ish minutes until golden . . . 1 tsp glaze turns it into dessert and is optional (only adds another 15 cal). to make mix powdered sugar with drops of maple syrup. or do what i did last night and drizzle some honey 🍯😅 best thing ever!!! let me know if u try this!

Single Serving Vegan Blueberry Scone (only 5 ingredients) 😳 260 cal. coconut oil, maple syrup, almond milk, flour, blueberries. today i was gonna share my valentine’s/galentine’s week special. but if u’ve seen my stories last night, i’m pumped for this instead 🤷‍♀️ so i’m saying fk it. reason #17 i’m bad at instagram, cannot hide/fake enthusiasm 😬 so last night. i was working on single serving cookies (i’ve got some single serving treats comin for you!!) and just went off a bit and into the oven went a SCONE 😮 and it came out 💣 made another “batch” of 4 mini scones just to make sure it wasn’t a fluke 😅 ate this guy breakfast and it was flaky, flavorful, SOFT, even next day! recipe can use a lil more testing but who else needs some single serving 5-min prep time scones in their life??

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