Dessert is sacred. I know what I’m talking about—I just can’t finish a meal without something sweet. Sugar doesn’t just give us energy, it also boosts dopamine, the hormone of happiness.
But today, sugar—and carbs in general—are under fire. In excess, they’re linked to heart disease, diabetes, and even cancer. Worse, overconsumption can lead to sugar addiction. The good news? You can still enjoy a sweet treat while keeping carbs and sugar low. The secret: low carb dessert recipes with a low glycemic index (GI).
Here are 10 delicious low carb desserts that are high in fiber and full of flavor—great for your body, your heart, and your mood!
And we promise—you won’t even notice these low carb desserts are low in sugar. Find the video recipes on Tchac and start baking these irresistible sweets today.
- Low Carb Raspberry Cake
- Low Carb Chocolate Cake
- Low Carb Banana Bread
- Low Carb Chia Seed Pudding
- Vegan Chocolate Popsicle
- Dairy-Free Panna Cotta
- Low Carb Granola
- Chocolate Truffles
- Vegan Brownie
- Oh Oui! Pastries
If you want to learn (and listen) more about low carb cuisine, check out our podcast (only in French for now).
Low Carb Raspberry Cake
Nutrition coach Bérengère Philippon shares her airy and light raspberry cake recipe. This low carb dessert is perfect warm or chilled, ideal for tea time or a balanced snack.
Instead of white sugar, she uses agave syrup (in small amounts) and fruits. You can swap raspberries for any seasonal fruit: apricot, peach, or strawberry in summer; pear or apple in fall and winter.
Low Carb Chocolate Cake
Did you know carbs come from both sugar and flour? Regular wheat flour has a very high GI (about 85). To make a proper low carb dessert, use flours like barley, spelt, or nut-based ones—or skip flour entirely!
This flourless chocolate cake by chocolatier Jade Genin uses red beans (don’t worry, you won’t taste them!). Choose high-quality dark chocolate for a rich, indulgent flavor.
Low Carb Banana Bread
This banana bread by Bérengère Philippon is rich, moist, and totally satisfying. You can make it with or without dark chocolate chips to keep the GI low. Enjoy it for breakfast, a snack, or dessert.
She uses agave syrup and banana to sweeten, and swaps regular flour for low carb, high-fiber options like barley flour, almond meal, or chickpea flour. You can also try coconut, hazelnut, buckwheat, or oat flour.
Low Carb Chia Seed Pudding
Chef Paul Guény’s low carb dessert is inspired by traditional English pudding, but made with chia seeds. It’s great for breakfast and keeps you full for hours.
Chia seeds help regulate blood sugar, are rich in protein and calcium, and create a creamy texture when mixed with plant-based milk. Try almond, hazelnut, macadamia, or oat milk for variety.
Vegan Chocolate Popsicle
Yes, even ice cream can be low carb! Ice cream chef Henri Guittet created this vegan chocolate popsicle—perfect for summer cravings.
He uses coconut cream and unrefined sweeteners like maple syrup. Plant-based creams lower the GI and eliminate saturated fats from dairy, making this low carb dessert both healthy and delicious.
Dairy-Free Panna Cotta
Chef Julia Sedefdjian offers a fresh and simple lactose-free panna cotta recipe. She uses coconut cream and pairs it with exotic fruit for a summer-ready dessert.
Use agave syrup or honey instead of white sugar, and let the fruits naturally sweeten the dish. Try it with almond, hazelnut, or oat cream and any seasonal fruit.
Low Carb Granola
Chef Marine Gora created a fiber-rich “Grammola” served in her Paris café. It pairs perfectly with yogurt or fresh fruit. It keeps for weeks in an airtight jar—perfect for healthy snacking.
Her version uses oats, flax seeds, nuts, vegetable oil, and low GI sweeteners like agave or maple syrup. Add spices for extra flavor.
Chocolate Truffles
Pastry chef Muriel Aublet Cuvelier keeps it simple: cream, dark chocolate, a bit of butter, and cocoa powder. That’s it! These truffles are rich, easy, and make the perfect low carb dessert.
Dark chocolate has a GI of just 22. Make a big batch to serve with coffee or gift them in jars or bags.
Vegan Brownie
Another recipe from chef Julia Sedefdjian: a vegan brownie without butter or eggs. She uses coconut oil, aquafaba (chickpea water), and coconut sugar for a moist and indulgent dessert.
The secret ingredient? Chickpea flour. It’s gluten-free, low GI, and adds a subtle sweetness—perfect for light, healthy baking.
Le petit ingrédient secret de ce brownie ig bas ? La farine de pois chiche. Julia Sedefdjian l’a compris, la farine de pois chiche présente de nombreux avantages : sans gluten, à indice glycémique bas, cette farine offre même un léger goût sucré, idéale pour les pâtisseries légères. Suivez ses conseils pour utiliser vous aussi la farine de pois chiche dans vos recettes.
Oh Oui! Pastries
The Oh Oui! bakery in Paris offers a full range of tested low carb desserts, including tarts, flans, éclairs, and cookies. Whether you’re diabetic or simply reducing sugar, you’ll love these treats.
Their recipes use coconut sugar, agave syrup, chickpea flour, and oats. You can visit the Paris store or order nationwide. Some of their best low carb desserts are even available at Picard stores!
How to find low carb desserts ?
On Tchac, use the “Low GI” filter to explore all our low carb recipes, from starters to main dishes to desserts by professional chefs.
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