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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
A dark, honey-rich French spice cake perfumed with cinnamon, ginger, cloves, nutmeg, and a whisper of black pepper, crowned with candied orange slices in a shining orange glaze.
A gluten-free tea cake of almond flour and polenta bound with sour cream, eggs, lemon zest and vanilla, topped with halved fresh figs and a sprinkling of sugar before baking.
A pound cake in the quatre-quarts tradition — equal weights of eggs, sugar, butter and flour — lightened with beaten egg whites and perfumed with vanilla, citrus zest and fiori di Sicilia extract, baked in a loaf pan.
Flan (Traditional Caramel Custard) is a Spanish dessert built around egg. It takes PT18000S in total and makes 8 to 10 servings. It pairs well with toast and hash browns.
SpanishDessert8 to 10 servings290 kcalVegetarianGluten-freeLow-SodiumRenal
A smooth baked custard of condensed milk, evaporated milk, eggs, and vanilla over a dark caramel, baked in a water bath and served chilled and inverted so the caramel coats the top.
Flan de Leche (Caramel Cream) is a Dominican dessert built around egg. It takes 80 min in total and serves 6. It pairs well with toast and hash browns.
Flan de Leche (Caramel Cream) is a Dominican dessert built around egg. It takes 80 min in total and serves 6. It pairs well with toast and hash browns.
Flan de Queso is a Puerto Rican cream-cheese flan: a smooth custard of cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla baked in a water bath over a layer of caramel. It is chilled, inverted, and served in wedges with the caramel on top.
Puerto RicanDessert1 hr 20 min12 servings126 kcalVegetarianGluten-freeLow-SodiumRenal
These flourless brownies rely on melted chocolate, cocoa and cornstarch for a thin, chewy crumb with a deep chocolate flavor. Chocolate chips scattered over the batter melt into the top as they bake.
Gluten-free brownies made by melting dark chocolate and butter, stirring in brown sugar, vanilla and eggs, then folding in almond meal and rice flour for a fudgy, moist crumb.
A dense flourless chocolate cake of melted semi-sweet chocolate and butter with sugar, espresso powder and cocoa, baked with a pan of steam in the oven, cooled and served with a mocha whipped cream.
A rich, dense flourless chocolate cake of bittersweet chocolate and butter whisked with sugar, eggs and cocoa, baked in a parchment-lined 8-inch pan until a thin crust forms on top, and dusted with more cocoa.
Dessert45 minMakes one 8-inch cake (12-16 servings)110 kcalVegetarianGluten-freeDiabeticLow-SodiumRenal
A dense flourless dark chocolate cake scented with orange blossom water, served chilled with orange blossom whipped cream and a strawberry Champagne sauce.
AmericanDessertOne 9 in/23 cm cake427 kcalGluten-freeDiabeticLow-SodiumRenal
Individual flourless chocolate cakes of melted dark chocolate and butter with eggs, sugar and cacao, baked in ramekins and served with vanilla ice cream and shaved chocolate.
Blondies with no flour at all: chickpeas blended smooth with peanut butter, maple syrup and vanilla, folded with chocolate chips, baked in a square pan and finished with coarse sea salt.
A flourless banana and almond butter skillet cake blended with cocoa and maple syrup, baked just until the center stays fudgy and spread with almond butter to finish.
Five-ingredient peanut butter cookies with no flour at all bake up soft in the center with fork-pressed tops. They set as they cool, so patience at the end matters.
Delicate flower cakes of sweet white bean paste shade from color to white in a soft gradient. A walnut bean paste center and a coat of coconut powder finish each piece.
Peanut butter cookie bars baked in a square pan and pressed into a well while hot, then filled with a fluffy peanut butter filling and topped with a layer of marshmallow fluff.
Rice square cereal folded through a melted coating of semi-sweet chocolate, peanut butter, butter and marshmallow fluff with vanilla. The coated cereal is dusted with powdered sugar and can be mixed with mini marshmallows, mini peanut butter cups and other small candies and chips.
AmericanDessertMakes about 6 1/2 cups1106 kcalVegetarianGluten-freeEgg-freeHigh Fiber
Carrot cake bars built on a banana bread mix with grated carrots, raisins and cinnamon, frosted and finished with shredded coconut, then cut into twelve bars.
Lemon bars with a sandy, pressed shortbread crust of flour, powdered sugar, butter and egg yolk, baked golden and covered while still warm with a tangy lemon, egg and milk filling, then chilled and cut into squares.
A rich French frosting built on pâte à bombe: hot sugar syrup whipped into egg yolks until they ribbon, then emulsified with a generous amount of cold butter. The result is lush, smooth and far less sweet than a meringue-based buttercream.
Dessert35 minMakes enough for 24 cupcakes or a 3-layer cake66 kcalVegetarianGluten-freeDiabeticLow-SodiumRenal
Egg yolks whipped with a 240°F sugar syrup until the bowl cools, then beaten with room-temperature butter, vanilla and a pinch of salt. The finished frosting is silky, glossy and ready for cakes and cupcakes.
A chilled chocolate pie in a baked graham cracker crust, with a whipped chocolate layer, a cream cheese whipped cream layer and chocolate curls on top.
A thick, rich drinking chocolate made by whisking finely chopped semi-sweet chocolate into steaming milk and cream with brown sugar and vanilla, topped with soft whipped cream.
AmericanDessert25 min5 to 6600 kcalVegetarianGluten-freeEgg-freeLow-SodiumRenal
A baked graham cracker crust filled with a stovetop strawberry filling thickened with cornstarch, half mashed and half chopped for texture. A whipped cream cheese topping goes over the chilled filling before the pie is served cold.
AmericanDessert3 hr10 to 10 servings250 kcalGluten-freeEgg-freeDiabeticLow-SodiumRenal
Ripe bananas are dipped in a coconut and sesame batter and fried until the coating is deep golden and crisp with caramelized edges. Served hot with vanilla ice cream, it is a simple contrast of warm crunch and cold cream.