Romantic, decadent, and rich – who knew healthy Valentine’s Day desserts could look this good? For those of you with a huge sweet tooth that still want to stay on the healthy-ish side, we have the perfect solution. Go on, bake your heart out + treat you and your someone special to the very best this Valentine’s Day!
Light and airy, low in carbs, and easy to make, these boozy chocolate soufflés are perfect! Impress your favorite person this Valentine’s Day with this French favorite gone healthy(ish)!
Prep Time: 45 minutes
Serves: Makes 2 souffles
- Granulated sweetener of choice (for ramekins)
- 1/2 cup heavy cream
- 2 tbsp Confectioner’s Swerve Sweetener
- 1/8 tsp xanthan gum
- 2 ounces unsweetened chocolate, chopped
- 2 tbsp sugar-free Kahlua (can use water, if preferred)
- 2 eggs room temperature, separated
- 2 tbsp granulated sweetener of choice
- 1/8 tsp cream of tartar
- Pinch salt
- Preheat oven to 375F and grease two 8-ounce ramekins with spray, then dust with a small amount of granulated sweetener.
- In a medium saucepan, whisk cream and confectioner’s Swerve over medium and bring to just a boil.
- Remove from heat and sprinkle with xanthan gum, whisking quickly to combine.
- Add chopped chocolate, let sit for a few minutes to melt, then whisk until smooth.
- Let cool for a few minutes and whisk in egg yolks and Kahlua (or water).
- Beat egg whites and cream of tartar until frothy, then add granulated sweetener and beat until whites are thick, glossy, and form stiff peaks.
- Fold in about 1/3 of the egg whites to the chocolate, then carefully fold chocolate mixture back into remaining egg whites until just combined.
- Divide among prepared ramekins and bake 12 to 14 minutes.
- Remove from oven, sprinkle with swerve and strawberries
Strawberry Rhubarb Meringue Bars
This low-carb & gluten-free meringue bar recipe is a guilt-free favorite for Valentine’s Day! With a lemon crust, tangy filling, and fluffy topping, you’ll enjoy every bite.
Prep Time: 2 hours + 20 minutes
Serves: Makes 16 servings
- 1/2 cup chopped raw rhubarb
- 1 cup chopped raw strawberries
- 1/2 cup granulated sweetener
- 6 Tbsp unsalted butter
- 6 egg yolks
- 1 Tbsp gelatin
- 1/4 tsp xanthan gum
- 2 Tbsp lemon juice
- 3 egg whites
- 1/6 cup granulated sweetener
- 1/8 cup strawberry puree
- Melt the butter, then stir in almond flour, sweetener, and lemon zest until fully combined.
- Line an 8×8-inch pan with parchment paper, then press dough evenly along the bottom and ½ inch up the sides
- Bake at 350 degrees (F) for 10 minutes, the remove and cool while you make the filling.
- Puree strawberries, rhubarb, and sweetener together in small blender
- Melt the butter in a small saucepan on low heat, then remove from heat and whisk in pureed mixture.
- Whisk in the egg yolks and return to the stove over low heat, whisking continually until curd starts to thicken.
- Remove from the heat and whisk in the the lemon juice, xanthan gum, and gelatin until dissolved and smooth.
- Pour the filling over the pre-baked crust and spread out evenly to the edges of the pan.
- Bake in a preheated 350 degree (F) oven for 20 minutes, remove and reduce oven heat to 325 degrees (F).
- Combine egg whites and sweetener in a large bowl, then whisk until soft peaks form and the mixture is shiny and stiff.
- Carefully fold in the strawberry puree, then spread 1/2 the meringue mixture over the strawberry rhubarb curd layer after the 20 minutes of baking. It should completely cover the curd and be 3/4 inch thick.
- Bake the meringue-topped bars in a 325 degree (F) oven for 10 minutes, then turn off the oven and leave the bars in for an additional five minutes.
- Remove and refrigerate for at least 2 hours or overnight before removing from the pan and cutting into 16 squares
Black Forest Avocado Mousse
Despite the unusual green addition to this recipe, avocado actually gives this mousse its to-die-for creamy texture! Plus, with only 1 tsp of honey and TLS® protein in this two-serving Valentine’s Day recipe, you can indulge for the day without overdoing it on unhealthy carbs and fats!
Prep Time: 30 minutes
Serves: Makes 2 servings
- 1/2 avocado, diced
- 30g TLS® Whey Protein – Chocolate
- 1 tbsp cocoa powder
- 1 tbsp coconut oil, melted
- 1 tsp honey
- 1 tbsp Greek yogurt
- 30g sweet cherries, to serve
- 10g 100% dark chocolate, finely grated, to serve
- 1/2 tsp. almond extract
- In a blender, combine all ingredients besides chocolate and cherries.
- Blend until the mixture is smooth, then pour into a serving bowl and chill for 15-30 minutes to set
- Grate over the dark chocolate and top with cherries, to serve.
Choco-Crazy Shortbread Cookies
If you and your sweetheart have fun baking together, these dark chocolate-dipped cookies are just the ticket! Packed with protein, you could even indulge in one or two after a duo gym date!
Prep Time: 15 minutes
Serves: Makes 12-16 cookies
- ¾ cup butter
- 2 teaspoons almond milk
- 1¼ cup brown sugar or brown sugar replacement
- 1 egg
- dash of salt
- 1 Tbsp baking soda
- 1 Tbsp pure vanilla extract
- 2 cups of whole wheat flour
- 1 svg. TLS® Shake – Vanilla
- 100% dark chocolate squares
- 1 Tbsp coconut oil
- Preheat oven to 375 and line a cookie sheet with parchment paper.
- Beat butter, almond milk, brown sugar (or brown sugar replacement), egg, salt, baking soda, and vanilla until fully combined
- Add flour and TLS® Shake, then beat at medium speed until combined.
- Roll into a ball (it’s supposed to be sticky, don’t worry!)
- Flatten until dough is about ½ inch thick.
- Cut dough into hearts, then place on baking sheet about 1/2 inch apart
- Bake for 8 minutes, then immediately remove from oven (they will firm as they cool)
- In small saucepan, melt chocolate and coconut oil until smooth, adding almond milk to thin as needed
- Once cookies are cool, dip half into chocolate then place back onto parchment paper and place tray in refrigerator to cool