Delicious Candida Diet Dessert Recipes

Can you eat desserts on the Candida diet? Absolutely! Making yummy desserts on the Candida diet requires a little more work than regular desserts but with a little inspiration, you can make delicious cakes, bars, and biscuits that contain no added sugar, no gluten, and contain lots of healthy nutrition for your body. The results are worth it when you get to eat healthy, nutritious foods that won’t ruin your gut health.

When making desserts on the Candida diet, you need to be very careful not to use any sweeteners that might make your Candida worse. Those sweeteners include table sugar, honey, molasses, agave syrup, maple syrup, and many more. Better options include stevia, xylitol, and monk fruit extract, all of which will sweeten your food without raising your blood sugar. Depending on how strictly you are following the diet, you can also include some low-sugar fruits like green apple or berries.

Here are some tasty Candida recipes you can make using ingredients like coconut, avocado, stevia, and various flours that won’t make your Candida worse.

Almond Sponge Cake with Lemon Curd

This delicious almond sponge cake is a light but filling dessert that is perfect to share with friends or family. This simple recipe only uses 6 ingredients and can be prepared in just 10 minutes. It has a wonderfully moist texture and a lovely almond flavor. You’ll also see that I’ve included a tasty lemon curd topping to go with the almond sponge. When I was younger, lemon curd was one of my favorite treats, but this version is much healthier than the one I used to eat as a child! I hope you enjoy it as much as I do.

Servings: 1 8-9 inch cakeCalories: 186 kcalAuthor: Lisa Richards

Read also: Breakfast on the Candida Diet

Ingredients for Almond Sponge Cake

• 5 egg whites
• 5 egg yolks
• ½ cup plain yogurt
• 4 packets of Stevia
• 1 Tbsp. alcohol-free vanilla
• Zest of one lemon, preferably organic
• 1 ¾ cups almond flour

Ingredients for the Lemon Curd

• 3 eggs
• 3 packets of Stevia
• 1 tsp. alcohol-free vanilla
• Zest of one lemon, preferably organic
• ¼ cup coconut oil, melted but not too hot
• 2 Tbsp. lemon juice

Directions for Almond Sponge Cake

1. Preheat oven to 350 degrees F (177 degrees C).
2. Brush sides and bottom of an 8 or 9 inch cake pan with coconut or olive oil.
3. Cut a circle of parchment paper to fit the bottom of the cake pan, place in pan, brush with oil, set aside.
4. In a medium bowl, beat egg whites until stiff peaks form, set aside.
5. In a small bowl whisk egg yolks, yogurt, stevia, alcohol free vanilla and lemon zest, set aside.
6. In a large bowl, add almond flour, then add egg whites and egg yolk mixture, fold gently to combine.
7. Pour the cake mixture into prepared pan and bake for 20 to 25 minutes, until the top of the cake springs back when pressed and a toothpick inserted in center of cake comes out clean.
8. Cool in pan 10 minutes.
9. Run a knife around the edge of the pan to loosen cake.
10. Invert cake to remove from pan and remove parchment paper.
11. Reinvert cake and transfer to a wire rack to cool completely.
12. Using a serrated knife, slice and serve with a spoonful of Lemon Curd.

Directions for the Lemon Curd

1. In a medium saucepan off heat, whisk together eggs, stevia, alcohol free vanilla and lemon zest.
2. Add melted coconut oil, and whisk to combine.
3. Finally, whisk in lemon juice.
4. Now place pan over medium heat, whisking constantly, until mixture becomes opaque and just begins to thicken, 1 to 2 minutes.
5. Remove pan from heat and pour curd through a mesh strainer into a bowl.
6. Cool and serve.
7. The lemon curd can be refrigerated in covered container for 3 to 4 days.

Nutritious, tasty desserts like this are what the Candida diet is all about.

Cinnamon Pecan Crumb Cakes

Here’s a tasty, filling dessert recipe that combines two of my favorite flavors - cinnamon and pecan. You can adjust this recipe in so many ways. Add in some extra almonds or pumpkin seeds, mix in some shredded, unsweetened coconut, or even add a little vanilla extract. Don’t be afraid to make your own version! Almond flour is a gluten-free low-carbohydrate alternative to your regular flour. And antifungal ingredients like the coconut oil and cinnamon give it an antifungal kick to help maintain a healthy balance of microorganisms in your gut. These little cakes are the perfect snacks for friends and family. You can make a large batch and freeze them too. Take them on a picnic, or just keep them in the house for those between-meal hunger pangs. Just remember to make enough!

Servings: 9 servingsCalories: 305 kcalAuthor: Lisa Richards

Ingredients for the Topping

• 1 ½ cups pecans, chopped
• ½ cup almond flour
• ½ tsp. powdered stevia
• 1 tsp. ground cinnamon
• Pinch of salt
• ¼ cup coconut oil, melted

Ingredients for the Cake

• 1 cup almond flour
• 2 tsp. coconut flour
• Pinch of salt
• ¼ tsp. baking soda
• 1½ Tbsp. ground cinnamon
• 2 eggs
• 1 tsp. powdered stevia
• ⅓ cup plain yogurt

Directions

1. Preheat oven to 350 degrees F (177 degrees C).
2. Brush an 8 x 8 inch baking pan with oil.
3. Cut a piece of parchment paper the width of the bottom of the pan and long enough to overlap the two sides of the pan.
4. Brush parchment paper with oil, set aside.
5. To make crumb topping, add chopped pecans, almond flour, powdered stevia, salt, cinnamon, and melted coconut oil in a medium bowl.
6. Stir to combine, chill.
7. For the cake, start by adding the almond flour, coconut flour, salt, baking soda, and ½ Tbsp of the cinnamon in a large bowl.
8. Whisk to combine, then set aside.
9. In a small bowl, add the eggs, powdered stevia, and the remaining 1 Tbsp of cinnamon, and whisk until frothy.
10. Add yogurt, then stir to combine.
11. Add the liquid ingredients to the dry ingredients.
12. Stir to thoroughly combine.
13. Spoon your cake batter into the parchment paper in a oven dish, then evenly sprinkle with crumb topping.
14. Bake the crumb cake for 20 minutes or until center is firm to the touch.
15. Cool, and serve!

No-Bake Almond Butter Balls

People often want to know how they can prepare healthy, low-sugar snacks and desserts while on the Candida diet. Here is a delicious recipe that uses unsweetened almond butter and stevia. This recipe requires no baking at all. You can eat these no-bake balls in moderation during your Candida diet. You can keep these balls in the fridge for several days (although they will probably be eaten much sooner!) and you can freeze them too. They are gluten-free, sugar-free, and packed full of healthy nutrients from the almond butter and coconut. If you get hungry between meals, these balls are a really satisfying little snack.

Calories: 208 kcalAuthor: Lisa Richards

Read also: Popcorn on a Candida Cleanse

Ingredients

• 1 cup almond butter (unsweetened)
• ½ cup coconut flour
• ½ cup unsweetened shredded coconut
• 4 Tbsp. canned coconut milk
• 4 Tbsp. coconut oil
• 1 packet Stevia

Directions

1. Set aside a heaped tablespoon of the shredded coconut in a bowl.
2. Add all the other ingredients to a food processor and blend until nicely mixed together.
3. Now mold the mixture with your hands into bite sized balls, and roll them in the shredded coconut.
4. Place them on a plate and refrigerate for 30 minutes.
5. Enjoy!

Healthy foods like this are an excellent option for between-meals snacking on the Candida diet.

Other Candida Diet Dessert Ideas

Worried that you won’t be able to eat dessert on your Candida diet plan? Don’t be!

My favorites in this list include the avocado lime tart and the coconut vanilla custard. They both take me back to desserts I ate when I was a child, but without all the added sugars!

Here are a few other dessert ideas:

• Quick-and-Easy Avocado Mousse
• Blueberry Panna Cotta
• Apple Galette
• Lemon Coconut Cookies
• Rhubarb Muffins
• Strawberry Muffins
• Vanilla Cardamom Ice Cream
• Avocado Lime Tart
• Almond Coconut Tart Crust
• Pumpkin Seed Butter Energy Bars
• An Easy, Sugar-Free Eggnog Recipe!

Read also: Best Bread for Candida

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