It ocurred to me that the low calorie recipes on my site just didn't cut it when it came to sufferers of IBS and those looking for some low calorie low FODMAP chocolate desserts recipes. I wanted to put together a series of posts consisting of desserts made with low FODMAP ingredients. Here are some amazing all vegan - and non vegan - IBS chocolate desserts to try! These are so moreish and indulgent and low calorie too - all of the flavour and none of the heavy calories or unwanted ingredients - without compromising on taste at all! These contain all of the chocolate and all of the flavour!
Five min IBS friendly chocolate mug cake (99 cals)
Have 3 mins to spare and fancy something rich and chocolatey, that is IBS friendly? This amazing low calorie dreamy chocolate mug cake is the perfect quick fix dessert! Not only super moist and fudgy, it is super indulgent and clocks in at only 99 calories. This will become your new favourite dessert, especially for chocolate and dessert lovers! It satisfies all your sweet cravings and is incredibly moreish and indulgent. So easy to put together, it requires only a handful of ingredients.
It’s also a single serve recipe, so you can eat the whole thing without feeling any guilt afterwards, plus is so easy to make when you are tired and hungry. Made with just 5 simple everyday ingredients, it is low FODMAP, egg free, dairy free, vegan and gluten-free! We hope you enjoy this low calorie IBS friendly chocolate mug cake!
THE INGREDIENTS
🤍 Your go to microwaveable mug - or small ramekin
🤍 A fork - or a small whisk
🤍 A set of measuring spoons
🤍 2 tbsp oat flour
🤍 1 tbsp unsweetened cocoa powder – this is brilliant for using in your low calorie chocolate bakes and desserts!
🤍 3/4 tsp pure Stevia (this equates approx to 2 tbsp of regular Stevia, which is usually mixed with Erythritol) – if you are sensitive to Stevia, you can also swap this out for 2 tbsp of regular white sugar/brown sugar (it will raise the calorie count of this dessert a little)
🤍 1/4 tsp Baking powder – to help the mug cake rise and give it a lovely soft, fluffy texture
🤍 1/2 tsp Olive oil or similar – a little oil will give the mug cake a soft and moist texture
🤍 3 tbsp Unsweetened almond milk – this is perfect for our recipe as it is super low in calories and low FODMAP too!
🤍 1-2g of Chocolate chips (optional but delicious)
HOW TO MAKE THIS IBS FRIENDLY CHOCOLATE MUG CAKE
1. Grab your small mug or ramekin and combine the dry ingredients together.
2. Next we're going to add in the oil and milk and mix together well, stirring until well combined. An extra optional step is to sprinkle the mixture with a few chocolate chips.
3. Next we're going to pop it in the microwave for 50-60 seconds (for example, 55 seconds for a 700w microwave).
And voila! Feel free to add any extra toppings you prefer.
TOP TIPS
🤍 Allow the mug cake 1-2 minutes to cool before enjoying.
🤍 Be sure to use pure Stevia in your baking - double check the ingredients and avoid any Stevia products containing ingredients ending in 'ol' (for example, the bulking agent erythritol)
🤍 For reference, we are using the Sweet Leaf Stevia sweetener (the erythritol free version) for use in this recipe, but any pure Stevia sweetener should be fine!
Low calorie IBS friendly chocolate brownies (47 cals)
Looking for a moreish fudgy chocolate dessert you can eat on a calorie deficit? These low calorie chocolate fudge brownies are the best thing ever! Not only super indulgent and full of flavour, they are super fudgy and taste just like the full calorie version, but at only 50 cals each! Made in one bowl and only taking 15 mins, plus guaranteed to hit the spot, you will never go back to normal chocolate brownies again after trying this recipe!
THE INGREDIENTS
🤍 50g oat flour – you could also switch this out for a gluten free flour or oat flour
🤍 33g Unsweetened cocoa powder – this is brilliant for using in your low calorie chocolate bakes and desserts!
🤍 Half a tbsp pure Stevia – (this equates approx to 4 tbsp of regular Stevia, which is usually mixed with Erythritol) – if you are sensitive to Stevia, you can also swap this out for 4 tbsp of regular white sugar/brown sugar (it will raise the calorie count of this dessert a little)
🤍 1/2 tsp Baking powder
🤍 1 medium egg
🤍 40g low fat Greek yogurt – because there is no butter or oil in this recipe, using reduced fat yoghurt instead of fat free yoghurt provides moisture and structure and helps the brownies come out better
🤍 30ml Unsweetened almond milk
🤍 1/4 tsp Vanilla extract
🤍 15g Dark chocolate chips to finish
HOW TO MAKE IBS FRIENDLY LOW CALORIE CHOCOLATE BROWNIES
This recipe is super quick and easy and consists of pretty much 3 simple steps!
1. First pre heat the oven to 175°C (350°F), then prepare a 7.5 x 7.5 inch baking tin.
2. Next, whisk together the wet ingredients in a medium bowl. Fold in the flour, cocoa powder, stevia and baking powder and combine until smooth and lump free.
3. Add in the chocolate chips and combine, then pour mixture in to tin and bake for around 15 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool before slicing and enjoy!
TOP TIPS
🤍 Take care not to over mix the batter – for a fudgier brownie, try to mix the batter just so that the ingredients are combined and for no longer. A longer mixing time often results in a brownie with a cakier texture - still delicious, but this tip is for those wanting the fudgier brownies that are more dense and carry that iconic brownie texture. Due to the low fat in this recipe, they may naturally not be as fudgy as their high calorie counterpart can be, but following this tip, I found it's hard to notice a difference between the high calorie and low calorie brownie!
🤍 Be sure to use pure Stevia in your baking - double check the ingredients and avoid any Stevia products containing ingredients ending in 'ol' (for example, the bulking agent erythritol)
🤍 For reference, we are using the Sweet Leaf Stevia sweetener (the erythritol free version) for use in this recipe, but any pure Stevia sweetener should be fine!
🤍 Let the brownies cool down before slicing – this will ensure a firmer brownie that is less likely to crumble! About ten mins or so should be fine (if you can wait that long!)
🤍 You can store these brownies at room temperature for up to four days - by popping them in an airtight container, or can store them in the refrigerator for up to 7 days.
Low calorie IBS friendly chocolate cookies (95 cals each)
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Now, moving on to the cookie section! As we often say, there's no need to go to the dark side to enjoy cookies. These chunky style cookies are around 95 calories each and you can have a whole batch ready to eat in just 15 mins! These low calorie moreish chocolate cookies are ultra decadent and really hit the spot, and are so quick and easy to whip up too. Even though this recipe produces three servings, with each cookie at only 95 cals, you could still eat all three for the same amount of calories as a normal cookie!
These cookies taste so similar to bakery style double chocolate chip cookies and the recipe is not only sugar-free but is low in fat, but you would never know as they are so moreish and fudgy!
INGREDIENTS
🤍 4 tbsp oat flour – you could also switch this out with gluten free plain flour
🤍 1 tbsp brown sugar – brown sugar is low FODMAP in moderation and ensures a perfect and chewy fudgy cookie texture
🤍 1/3 tsp pure Stevia – (this equates approx to 1 tbsp of regular Stevia, which is usually mixed with Erythritol) – if you are sensitive to Stevia, you can also swap this out for 1 tbsp of regular white sugar/brown sugar (it will raise the calorie count of this dessert a little)
🤍 1 tsp Unsweetened cocoa powder
🤍 ⅛ tsp Baking soda – helps the cookies spread and rise.
🤍 30g mashed unripe (green) bananas – our alternative to eggs and butter, unripe bananas are low FODMAP, unlike ripe bananas. Opt for the greenest you can find here!
🤍 1 tsp Olive oil – A small amount of olive oil helps keep the cookie intact and gives it a super soft texture. You can swap out olive oil for any oil you would prefer.
🤍 ¼ tsp Vanilla extract
🤍 10g Dark chocolate chips – You could also switch them out for sugar free or vegan chocolate chips. For an even lower calorie and completely sugar-free cookie, sugar-free chocolate chips are perfect!
HOW TO MAKE LOW CALORIE CHOCOLATE COOKIES
1. First, start off by setting the oven to 180°C (356°F). Grab a medium bowl and mix together the dry ingredients, the flour, sugar, Stevia, cocoa powder and baking soda, until these are just nicely combined.
2. Next we're going to mix in the wet ingredients, the mashed bananas, vanilla and oil. When these are nicely combined, fold in the chocolate chips.
3. Scoop the cookie dough into 3 equal balls onto a prepared baking tray and bake for 8 minutes.
4. Whip the cookies out and let them cool on the tray for 5 minutes before transferring to a cooling rack to cool completely. You could even add a tiny pinch of sea salt to finish!
TOP TIPS
🤍 Before baking the dough, pop it in to the fridge for 10-20 mins. Refrigerating the dough here is a totally optional step if you are in a rush, but chilling it helps to produce the best ever cookie texture
🤍 Be sure to use pure Stevia in your baking - double check the ingredients and avoid any Stevia products containing ingredients ending in 'ol' (for example, the bulking agent erythritol)
🤍 For reference, we are using the Sweet Leaf Stevia sweetener (the erythritol free version) for use in this recipe, but any pure Stevia sweetener should be fine!
🤍 Take extra care not to over-bake – even though these cookies can look softer than normal when you take them out, take care not to let them bake for longer. They tend to firm up and set more as they cool down.
🤍 To store these cookies - pop them in an airtight container and consume within 5 days, or even freeze them for up to 6 months, by popping them in a zip lock bag or airtight container and placing them in the freezer.
Low calorie IBS friendly chocolate chip muffins (79 calories each)
These moreish low FODMAP chocolate muffins are perfect for the chocolate desserts lover when eating on a calorie deficit! IBS friendly, they are so indulgent and perfect to satisfy every chocolate craving, plus the small batch serving means you don't need to worry about eating more than one (they are so good!), plus they take under 20 mins to make. These are my favourite way to put chocolate cake back on the menu when losing weight. This recipe makes 6 muffins altogether. Did I mention these are only 80 calories each!
INGREDIENTS
🤍 70g oat flour
🤍 16g Unsweetened cocoa powder
🤍 3/4 tsp pure Stevia – (this equates approx to 2 tbsp of regular Stevia, which is usually mixed with Erythritol) – if you are sensitive to Stevia, you can also swap this out for 2 tbsp of regular white sugar/brown sugar (it will raise the calorie count of this dessert a little)
🤍 1 tsp Baking powder – helps them to rise and gives a lovely soft, fluffy texture
🤍 One egg
🤍 50g low fat Greek yogurt – because there is no butter or oil in this recipe, using reduced fat yoghurt instead of fat free yoghurt provides moisture and structure and helps the muffins come out better
🤍 ½ tsp Vanilla extract
🤍 30ml Unsweetened almond milk – this is perfect for our recipe as it is super low in calories, although you can substitute for any milk of your choice (the calories will change slightly)
🤍 Dark chocolate chips or chunks – or any chocolate will do! Using sugar-free chocolate chips will make this recipe completely added sugar-free.
HOW TO MAKE LOW CALORIE CHOCOLATE MUFFINS
1. To start, pre-heat oven to 180°C (356°F). We're first going to grab a medium bowl, whisk together the egg and stevia until light and fluffy.
2. Stir in the milk, yogurt and vanilla until nicely combined, and then fold in the flour, cocoa powder and baking powder until well combined. Then gentle stir in the chocolate chips or chunks.
3. Now we're going to split the batter evenly between 6 lined muffin molds or cases. Pop them in the oven and bake for around 10-15 mins, or until a toothpick through the center comes out clean.
4. Allow the muffins to cool and then enjoy!
TOP TIPS
🤍 Take care to not over mix the batter – try to mix the batter just so that the ingredients are combined and for no longer, to give the cakes the best texture.
🤍 Be sure to use pure Stevia in your baking - double check the ingredients and avoid any Stevia products containing ingredients ending in 'ol' (for example, the bulking agent erythritol)
🤍 For reference, we are using the Sweet Leaf Stevia sweetener (the erythritol free version) for use in this recipe, but any pure Stevia sweetener should be fine!
🤍 These cupcakes are one of the easiest tastiest low calorie meal prep dessert ideas! To make them last all week long, store them in an airtight container in the fridge for up to 7 days.
🤍 Line the cases beforehand – a low calorie spray is perfect for this, so that the muffins don't stick to the cases.
Which one is your favourite? Let me know in the comments below!
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