18 Delicious Splenda Dessert Recipes Easy to Make

Kick your sweet cravings into high gear without the sugar overload! We’ve gathered 18 irresistible Splenda dessert recipes that are surprisingly simple to whip up. From creamy cheesecakes to fudgy brownies, these treats prove you don’t need refined sugar to enjoy something decadent. Ready to bake up some magic? Let’s dive into these deliciously easy creations perfect for any occasion!

Splenda Chocolate Chip Cookies

Very few sugar-free cookies deliver that classic chewy texture we all crave. These Splenda chocolate chip cookies achieve that perfect balance with crisp edges and soft centers. They’re surprisingly simple to make and satisfy sweet cravings without the sugar spike.

Ingredients

– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup Splenda Granulated Sweetener
– 3/4 cup brown sugar substitute
– 2 large eggs
– 2 tsp vanilla extract
– 2 cups semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F and line baking sheets with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl until fully combined.
3. Beat softened butter, Splenda, and brown sugar substitute in a large bowl for 2 minutes until light and fluffy.
4. Add eggs one at a time, beating well after each addition until fully incorporated.
5. Mix in vanilla extract until the liquid ingredients are completely smooth.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
7. Fold in chocolate chips with a spatula until evenly distributed throughout the dough.
8. Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
9. Bake for 9-11 minutes until edges are golden brown but centers still appear slightly soft.
10. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.
11. Cool completely on wire racks for 15 minutes before serving. Let these cookies cool completely to develop their signature chewy texture with crisp edges. Lasting chewy centers and rich chocolate flavor make these perfect with cold milk or crumbled over vanilla ice cream for an elevated dessert experience.

Splenda Cheesecake with Strawberry Topping

Tired of overly sweet desserts? This Splenda cheesecake delivers rich flavor without the sugar spike. The strawberry topping adds fresh brightness that balances the creamy filling perfectly.

Ingredients

– 2 cups graham cracker crumbs
– 1/2 cup melted butter
– 24 oz cream cheese, softened
– 1 cup Splenda granulated sweetener
– 3 large eggs
– 1 tsp vanilla extract
– 1 cup sour cream
– 2 cups fresh strawberries, sliced
– 1/4 cup water
– 2 tbsp cornstarch
– 1/4 cup Splenda granulated sweetener

Instructions

1. Preheat oven to 325°F.
2. Combine graham cracker crumbs and melted butter in a medium bowl.
3. Press mixture firmly into the bottom of a 9-inch springform pan.
4. Bake crust for 10 minutes at 325°F until lightly golden.
5. Beat softened cream cheese with Splenda until completely smooth.
6. Add eggs one at a time, mixing just until incorporated after each addition.
7. Mix in vanilla extract and sour cream until combined.
8. Pour filling over the baked crust and smooth the top.
9. Bake at 325°F for 45-50 minutes until edges are set but center still jiggles slightly.
10. Turn off oven and let cheesecake cool inside with door slightly ajar for 1 hour.
11. Refrigerate cheesecake for at least 4 hours until completely chilled.
12. Combine sliced strawberries, water, cornstarch, and Splenda in a saucepan.
13. Cook strawberry mixture over medium heat, stirring constantly, until thickened and bubbling.
14. Cool strawberry topping completely before spreading over chilled cheesecake.
15. Run a knife around the edge of the pan before releasing the springform.

Refreshingly light yet satisfyingly creamy, this cheesecake has a velvety texture that melts on the tongue. The tangy strawberry topping cuts through the richness beautifully. For an elegant presentation, garnish with whole fresh strawberries and mint leaves before serving.

Splenda Lemon Bars

Baking with Splenda creates a surprisingly delicious lemon bar that satisfies sweet cravings without the sugar spike. These bars feature a buttery shortbread crust topped with tangy lemon filling that sets perfectly. You’ll appreciate how simple they are to make while still delivering that classic lemon bar flavor.

Ingredients

– 1 1/2 cups all-purpose flour
– 1/2 cup powdered Splenda
– 1/2 cup unsalted butter
– 4 large eggs
– 1 1/2 cups granulated Splenda
– 1/2 cup fresh lemon juice
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Combine 1 1/2 cups flour and 1/2 cup powdered Splenda in a medium bowl.
3. Cut 1/2 cup cold butter into small cubes and add to the flour mixture.
4. Use your fingers or a pastry cutter to blend the butter into the flour until the mixture resembles coarse crumbs.
5. Press the crust mixture firmly into the bottom of your prepared pan using the bottom of a measuring cup for even distribution.
6. Bake the crust for 15-18 minutes until lightly golden around the edges.
7. While the crust bakes, whisk 4 eggs in a large bowl until well combined.
8. Add 1 1/2 cups granulated Splenda to the eggs and whisk until smooth.
9. Pour 1/2 cup fresh lemon juice into the egg mixture and whisk thoroughly.
10. Sift 1/4 cup flour and 1/2 teaspoon baking powder directly into the wet ingredients to prevent lumps.
11. Whisk the filling until completely smooth and no flour streaks remain.
12. Pour the lemon filling over the hot crust immediately after removing it from the oven.
13. Return the pan to the oven and bake for 20-25 minutes until the center is set and doesn’t jiggle when shaken.
14. Cool the lemon bars completely in the pan on a wire rack for at least 2 hours.
15. Refrigerate the cooled bars for 1 hour before cutting to ensure clean slices.
16. Dust the top with additional powdered Splenda just before serving. Getting perfectly cut lemon bars requires patience during cooling – the refrigeration step is crucial for clean edges. The final texture features a crisp shortbread base contrasting with the smooth, tangy lemon layer that melts in your mouth. For an elegant presentation, serve these chilled with fresh raspberries or garnish with lemon zest curls for extra citrus aroma.

Splenda Banana Bread

A moist, tender banana bread gets a sugar-free makeover with Splenda. Anyone watching their sugar intake will appreciate this simple adaptation. The result is surprisingly light with all the classic banana flavor you crave.

Ingredients

– 3 medium ripe bananas
– 1 3/4 cups all-purpose flour
– 1 cup Splenda Granulated Sweetener
– 1/2 cup unsalted butter, melted
– 1/4 cup milk
– 2 large eggs
– 1 tsp baking soda
– 1 tsp vanilla extract
– 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. Mash the 3 ripe bananas thoroughly in a large mixing bowl until only small lumps remain.
3. Add the 1 cup Splenda, 1/2 cup melted butter, 1/4 cup milk, 2 eggs, and 1 tsp vanilla extract to the bananas.
4. Whisk these wet ingredients together until fully combined.
5. In a separate bowl, whisk together 1 3/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt.
6. Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
7. Pour the batter into your prepared loaf pan and spread it evenly.
8. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
10. Allow the bread to cool completely before slicing for clean cuts. Soft and moist with a tight crumb, this banana bread stays fresh for days. Serve it warm with a pat of butter or toast slices for a crisp exterior. The banana flavor shines through without being overly sweet.

Splenda Pumpkin Pie

Generally, this Splenda pumpkin pie delivers classic autumn flavor without excessive sugar. Getting that perfect custard texture requires careful temperature control. Follow these precise steps for a reliably delicious dessert.

Ingredients

– 1 9-inch unbaked pie crust
– 2 large eggs
– 1 15-ounce can pumpkin puree
– 3/4 cup Splenda granulated sweetener
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/2 teaspoon salt
– 1 12-ounce can evaporated milk

Instructions

1. Preheat your oven to 425°F and position a rack in the center.
2. Place the unbaked pie crust in a 9-inch pie plate and crimp the edges decoratively.
3. In a large mixing bowl, whisk the 2 large eggs until fully blended and slightly frothy.
4. Add the 15-ounce can of pumpkin puree to the eggs and mix thoroughly until smooth.
5. Incorporate the 3/4 cup Splenda granulated sweetener, stirring until completely dissolved.
6. Sprinkle in 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt.
7. Gradually pour in the 12-ounce can of evaporated milk while continuously stirring to prevent lumps.
8. Pour the complete filling mixture into the prepared pie crust, filling it to within 1/4 inch of the rim.
9. Place the pie on a baking sheet to catch any potential spills during baking.
10. Bake at 425°F for exactly 15 minutes to set the crust edges.
11. Reduce oven temperature to 350°F without opening the oven door.
12. Continue baking for 40-50 minutes until the filling jiggles slightly in the center when gently shaken.
13. Insert a knife 1 inch from the center; it should come out clean when properly cooked.
14. Cool the pie completely on a wire rack for at least 2 hours before slicing.
15. Refrigerate the cooled pie for at least 4 hours to fully set the custard texture. But this pie’s smooth, spiced filling pairs wonderfully with lightly sweetened whipped cream. Consider serving individual slices with a sprinkle of toasted pecans for added crunch.

Splenda Peanut Butter Cookies

Very few treats hit that perfect balance of sweet and salty like these peanut butter cookies. Using Splenda keeps them diabetic-friendly while maintaining that classic chewy texture everyone loves. They come together in under 30 minutes with minimal cleanup required.

Ingredients

– 1 cup creamy peanut butter
– 1 cup Splenda Granulated Sweetener
– 1 large egg
– 1 tsp vanilla extract
– 1/2 tsp baking soda
– 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine 1 cup peanut butter, 1 cup Splenda, 1 egg, 1 tsp vanilla extract, 1/2 tsp baking soda, and 1/4 tsp salt in a medium bowl.
3. Mix vigorously with a wooden spoon until the dough becomes thick and uniform in texture.
4. Scoop rounded tablespoons of dough and roll into 1-inch balls between your palms.
5. Arrange dough balls 2 inches apart on the prepared baking sheet.
6. Press each ball flat with a fork, creating a crisscross pattern on top.
7. Bake at 350°F for exactly 10-12 minutes until the edges are lightly golden.
8. Remove the baking sheet from the oven and let cookies cool completely on the sheet. You’ll notice they firm up significantly as they cool.
9. Transfer cooled cookies to an airtight container for storage. Yield: chewy cookies with a distinct peanut flavor and subtle sweetness. You can sandwich them with sugar-free jam for an extra treat.

Splenda Apple Crisp

Falling apples and cozy spices make this dessert irresistible. Splenda keeps it sweet without the sugar spike. This crisp comes together quickly for a comforting treat any night.

Ingredients

– 6 cups sliced apples
– 1/2 cup Splenda Granulated Sweetener
– 1 tbsp lemon juice
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 cup old-fashioned oats
– 1/2 cup all-purpose flour
– 1/2 cup packed brown sugar substitute
– 1/2 cup cold unsalted butter, cubed
– 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F.
2. Toss the sliced apples with Splenda, lemon juice, cinnamon, and nutmeg in a large bowl.
3. Spread the apple mixture evenly in a 9×9-inch baking dish.
4. Combine oats, flour, brown sugar substitute, and salt in a separate bowl.
5. Cut in the cold butter cubes using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
6. Sprinkle the oat topping evenly over the apples.
7. Bake for 35–40 minutes until the topping is golden brown and the apples are bubbling at the edges.
8. Let the crisp cool for 15 minutes before serving to allow the juices to thicken. Delicious warm with a scoop of vanilla ice cream, the crisp topping provides a satisfying crunch against the tender, spiced apples. For a fun twist, try serving it alongside sharp cheddar cheese slices to balance the sweetness.

Splenda Vanilla Pudding

Foolproof and family-friendly, this Splenda vanilla pudding delivers classic comfort without the sugar spike. Simple ingredients transform into a silky dessert in minutes. Perfect for those watching their sugar intake but craving something sweet.

Ingredients

– 1/2 cup Splenda Granulated Sweetener
– 3 tbsp cornstarch
– 1/4 tsp salt
– 2 cups whole milk
– 2 large egg yolks
– 2 tbsp unsalted butter
– 2 tsp vanilla extract

Instructions

1. Whisk Splenda, cornstarch, and salt together in a medium saucepan.
2. Gradually pour in milk while whisking constantly to prevent lumps.
3. Cook over medium heat, stirring continuously with a wooden spoon, until mixture thickens and bubbles, about 5-7 minutes.
4. Continue cooking for exactly 1 more minute to fully cook the cornstarch.
5. Temper the egg yolks by slowly pouring 1/2 cup of the hot pudding mixture into the yolks while whisking vigorously.
6. Pour the tempered yolk mixture back into the saucepan.
7. Cook over medium-low heat for 2 minutes, stirring constantly, until pudding coats the back of a spoon.
8. Remove from heat and stir in butter until fully melted and incorporated.
9. Stir in vanilla extract until evenly distributed.
10. Pour pudding into individual serving dishes or a large bowl.
11. Press plastic wrap directly onto the pudding surface to prevent skin formation.
12. Refrigerate for at least 4 hours or until completely set and chilled.

Buttery smooth with a clean vanilla sweetness, this pudding sets up with perfect spoonable consistency. Layer it with fresh berries for a parfait, or use it as a creamy filling between cake layers. The subtle Splenda flavor lets the vanilla shine through without overwhelming sweetness.

Splenda Carrot Cake

Filled with warm spices and natural sweetness, this Splenda carrot cake offers a lighter take on the classic dessert. Using Splenda instead of sugar reduces calories while keeping the moist texture intact. Perfect for those watching their sugar intake without sacrificing flavor.

Ingredients

– 2 cups all-purpose flour
– 1 cup Splenda Granulated Sweetener
– 2 tsp baking powder
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/2 tsp salt
– 3 large eggs
– 1 cup vegetable oil
– 1 tsp vanilla extract
– 3 cups grated carrots
– 1/2 cup crushed pineapple, drained
– 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup Splenda Granulated Sweetener, 2 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/2 tsp salt until fully combined.
3. In a separate bowl, beat 3 large eggs until frothy, about 1 minute.
4. Gradually mix in 1 cup vegetable oil and 1 tsp vanilla extract with the beaten eggs until emulsified.
5. Pour the wet ingredients into the dry ingredients and stir just until no flour streaks remain; do not overmix.
6. Fold in 3 cups grated carrots, 1/2 cup crushed pineapple (drained well to avoid excess moisture), and 1/2 cup chopped walnuts until evenly distributed.
7. Spread the batter evenly into the prepared pan and smooth the top with a spatula.
8. Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cake in the pan on a wire rack for 15 minutes before transferring it out to cool completely.
10. Slice and serve once fully cooled to room temperature.
Moist and tender with a subtle crunch from walnuts, this cake balances carrot sweetness with pineapple tang. The spice blend shines through without overwhelming, making it ideal for afternoon snacks or dressed up with a light cream cheese frosting. For a festive twist, toast extra walnuts to sprinkle on top before serving.

Splenda Blueberry Muffins

Craving something sweet but watching your sugar? These Splenda blueberry muffins deliver classic flavor without the guilt. They come together quickly and fill your kitchen with that irresistible bakery aroma.

Ingredients

– 2 cups all-purpose flour
– 1 cup Splenda Granulated Sweetener
– 2 tsp baking powder
– 1/2 tsp salt
– 1 cup milk
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 tsp vanilla extract
– 1 1/2 cups fresh blueberries

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups flour, 1 cup Splenda, 2 tsp baking powder, and 1/2 tsp salt in a large bowl.
3. In a separate bowl, combine 1 cup milk, 1/2 cup melted butter, 2 eggs, and 1 tsp vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
5. Toss 1 1/2 cups blueberries with 1 tbsp of the flour mixture to prevent sinking.
6. Gently fold the coated blueberries into the muffin batter.
7. Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
8. Bake at 375°F for 20-25 minutes until the tops are golden and a toothpick inserted comes out clean.
9. Cool the muffins in the pan for 5 minutes before transferring to a wire rack.
10. Allow muffins to cool completely before serving. A final dusting of Splenda adds subtle sparkle and crunch. These muffins stay remarkably moist with tender crumbs bursting with juicy berries. Enjoy them warm with coffee or pack them for a satisfying on-the-go breakfast.

Splenda Key Lime Pie

A perfectly sweet yet tart dessert that satisfies without the sugar overload. This Splenda Key Lime Pie delivers bright citrus flavor with a fraction of the calories. Anyone can make this refreshing treat with minimal effort.

Ingredients

– 1 ½ cups graham cracker crumbs
– ⅓ cup butter, melted
– 4 large egg yolks
– 1 (14 oz) can sweetened condensed milk
– ¾ cup Splenda Granulated Sweetener
– ½ cup key lime juice
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar

Instructions

1. Preheat your oven to 350°F.
2. Combine 1 ½ cups graham cracker crumbs with ⅓ cup melted butter in a medium bowl.
3. Press the crumb mixture firmly into a 9-inch pie plate using the bottom of a measuring cup.
4. Bake the crust for 8 minutes at 350°F until lightly golden.
5. Remove the crust from the oven and cool completely on a wire rack.
6. Whisk 4 large egg yolks in a separate bowl until pale and thickened.
7. Add 1 can sweetened condensed milk and ¾ cup Splenda Granulated Sweetener to the egg yolks.
8. Whisk the mixture continuously for 2 minutes until completely smooth.
9. Gradually pour in ½ cup key lime juice while whisking to prevent curdling.
10. Pour the filling into the cooled crust and spread evenly.
11. Bake the pie at 350°F for 15 minutes until the center is set but still slightly jiggly.
12. Cool the pie on a wire rack for 1 hour to room temperature.
13. Refrigerate the pie for at least 4 hours until completely chilled.
14. Beat 1 cup heavy whipping cream with 2 tablespoons powdered sugar until stiff peaks form.
15. Spread or pipe the whipped cream over the chilled pie before serving.
Zesty lime flavor shines through the creamy, smooth filling that contrasts beautifully with the crunchy crust. The texture remains firm yet velvety when sliced cleanly. Serve chilled with extra lime zest sprinkled on top for enhanced citrus aroma.

Splenda Coconut Macaroons

A perfect low-sugar treat that satisfies sweet cravings without guilt. These coconut macaroons deliver classic texture with modern convenience. Simple ingredients come together for chewy, golden bites.

Ingredients

– 14 oz sweetened shredded coconut
– 1 cup Splenda Granulated Sweetener
– 6 large egg whites
– 1 tsp vanilla extract
– 1/4 tsp salt

Instructions

1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. Combine 14 oz sweetened shredded coconut, 1 cup Splenda Granulated Sweetener, and 1/4 tsp salt in a large bowl.
3. In a separate bowl, whisk 6 large egg whites until frothy but not stiff peaks form.
4. Stir 1 tsp vanilla extract into the whisked egg whites.
5. Pour the egg white mixture into the coconut mixture and fold until fully combined.
6. Use a 2-tablespoon cookie scoop to portion mounds onto prepared baking sheets, spacing them 2 inches apart.
7. Bake for 18-22 minutes until edges are deep golden brown and tops feel set to the touch.
8. Let macaroons cool on baking sheets for 5 minutes before transferring to a wire rack.
9. Cool completely for 1 hour before serving or storing.

Very chewy interiors contrast with crisp golden exteriors in these delightful macaroons. Vanilla enhances the natural coconut flavor while Splenda provides balanced sweetness without aftertaste. Try dipping the bottoms in melted dark chocolate for an elegant presentation that elevates this simple cookie.

Splenda Chocolate Mousse

Tired of overly sweet desserts that leave you feeling guilty? This Splenda chocolate mousse delivers rich flavor without the sugar crash. It comes together in minutes with just a few simple ingredients.

Ingredients

– 1 cup heavy cream
– 1/2 cup Splenda Granulated Sweetener
– 1/4 cup unsweetened cocoa powder
– 1 tsp vanilla extract
– 1/4 tsp salt

Instructions

1. Chill a large mixing bowl and beaters in the freezer for 15 minutes.
2. Pour 1 cup heavy cream into the chilled bowl.
3. Whip the cream on medium speed until soft peaks form.
4. Add 1/2 cup Splenda Granulated Sweetener gradually while continuing to whip.
5. Sift 1/4 cup unsweetened cocoa powder into the bowl to prevent lumps.
6. Add 1 tsp vanilla extract and 1/4 tsp salt to the mixture.
7. Whip on high speed until stiff peaks form, about 2-3 minutes.
8. Divide the mousse evenly among 4 serving glasses.
9. Refrigerate for at least 2 hours to set completely.
10. Serve chilled directly from the refrigerator.

A velvety texture makes this mousse feel indulgent despite being sugar-free. The deep chocolate flavor shines through without overwhelming sweetness. Try topping with fresh berries or shaved dark chocolate for an elegant presentation.

Splenda Peach Cobbler

Hitting that sweet spot between comfort and convenience, this Splenda peach cobbler delivers classic flavor without the sugar spike. Using canned peaches keeps prep simple while Splenda maintains the sweetness. You’ll have a warm dessert ready in under an hour.

Ingredients

– 2 (15 oz) cans sliced peaches in juice
– 1 cup Splenda Granulated Sweetener
– 1 cup all-purpose flour
– 1 cup whole milk
– 1/2 cup unsalted butter
– 1 tbsp baking powder
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F.
2. Place 1/2 cup butter in a 9×13 inch baking dish.
3. Put the baking dish in the preheating oven until butter melts completely, about 3-4 minutes.
4. Remove the baking dish from oven using oven mitts.
5. Drain both cans of peaches, reserving 1/4 cup of the juice.
6. Combine drained peaches, 1/2 cup Splenda, and reserved peach juice in a medium bowl.
7. Stir peach mixture until Splenda dissolves completely.
8. In a separate large bowl, whisk together 1 cup flour, remaining 1/2 cup Splenda, 1 tbsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt.
9. Pour 1 cup milk and 1 tsp vanilla extract into the dry ingredients.
10. Whisk the batter until just combined with no dry spots remaining, being careful not to overmix.
11. Pour the batter directly over the melted butter in the baking dish without stirring.
12. Spoon the peach mixture evenly over the batter without mixing.
13. Bake at 375°F for 40-45 minutes until the top is golden brown and a toothpick inserted comes out clean.
14. Let the cobbler rest for 15 minutes before serving to allow the filling to set properly.
15. Serve warm directly from the baking dish. During baking, the batter will rise through the peaches creating a beautiful cobbled appearance. The finished cobbler features a tender cake-like topping with juicy peach filling beneath. For an extra treat, serve with a scoop of vanilla ice cream that melts into the warm peaches.

Splenda Cinnamon Rolls

You know those mornings when only warm, gooey cinnamon rolls will do? Yet you want something a little lighter on sugar? These Splenda cinnamon rolls deliver all that cozy comfort with a smart sugar swap. They’re surprisingly simple to whip up for a weekend treat.

Ingredients

– 2 ¼ tsp active dry yeast
– 1 cup warm water (110°F)
– 3 cups all-purpose flour
– 1 tsp salt
– ¼ cup vegetable oil
– ½ cup Splenda Granulated Sweetener
– 2 tbsp ground cinnamon
– 4 tbsp unsalted butter, melted
– 1 cup powdered sugar
– 2 tbsp milk

Instructions

1. Combine 2 ¼ tsp active dry yeast with 1 cup warm water (110°F) in a large bowl.
2. Let the yeast mixture sit for 5 minutes until foamy.
3. Stir in 3 cups all-purpose flour, 1 tsp salt, and ¼ cup vegetable oil until a shaggy dough forms.
4. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
6. Roll the risen dough into a 12×16-inch rectangle on a floured surface.
7. Brush the entire surface with 4 tbsp melted unsalted butter using a pastry brush.
8. Sprinkle ½ cup Splenda Granulated Sweetener and 2 tbsp ground cinnamon evenly over the buttered dough.
9. Tightly roll the dough into a log starting from the long edge.
10. Slice the log into 12 equal pieces using a sharp serrated knife.
11. Place the rolls cut-side up in a greased 9×13-inch baking pan.
12. Cover the pan and let the rolls rise for 30 minutes until puffy.
13. Preheat your oven to 350°F while the rolls are rising.
14. Bake the rolls at 350°F for 25 minutes until golden brown.
15. Whisk together 1 cup powdered sugar and 2 tbsp milk in a small bowl until smooth.
16. Drizzle the glaze over the warm rolls immediately after removing from oven.
Moist and tender with that classic cinnamon swirl, these rolls have just the right sweetness without being overwhelming. The Splenda creates a cleaner finish that lets the warm spice notes shine through beautifully. Try serving them still warm from the oven with a cold glass of milk for the ultimate comfort breakfast.

Splenda Almond Biscotti

Unbelievably crisp and perfect for dunking, these almond biscotti use Splenda for a lower-sugar alternative. They maintain that classic twice-baked crunch without the guilt. You’ll appreciate how the almond flavor shines through in every bite.

Ingredients

– 2 cups all-purpose flour
– 1 cup Splenda granulated sweetener
– 1 tsp baking powder
– 1/4 tsp salt
– 3 large eggs
– 1 tsp almond extract
– 1 cup whole almonds

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 cup Splenda, 1 tsp baking powder, and 1/4 tsp salt in a large bowl.
3. Beat 3 large eggs with 1 tsp almond extract in a separate bowl until frothy.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in 1 cup whole almonds until evenly distributed throughout the dough.
6. Divide the dough in half and shape each portion into a 12-inch long log on the prepared baking sheet.
7. Bake for 25 minutes at 350°F until the logs are firm and lightly golden.
8. Remove the logs from the oven and let them cool for 10 minutes.
9. Reduce the oven temperature to 325°F while the logs cool.
10. Slice the cooled logs diagonally into 1/2-inch thick pieces using a serrated knife.
11. Arrange the slices cut-side down on the baking sheet.
12. Bake for 10 minutes at 325°F, then flip each biscotti.
13. Bake for another 10 minutes until dry and crisp throughout.
14. Transfer the biscotti to a wire rack to cool completely.
Very satisfyingly crunchy with a subtle almond sweetness, these biscotti hold up beautifully in coffee without becoming soggy. Their firm texture makes them ideal for dipping, while the whole almonds provide occasional nutty bursts. Try crumbling them over vanilla ice cream for an elegant dessert topping.

Splenda Red Velvet Cupcakes

Craving red velvet but watching sugar? These Splenda cupcakes deliver that classic flavor without the guilt. They’re moist, tender, and perfect for any celebration or sweet tooth fix.

Ingredients

– 1 1/2 cups all-purpose flour
– 1 cup Splenda Granulated Sweetener
– 1/4 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup buttermilk
– 1/2 cup vegetable oil
– 2 large eggs
– 2 tbsp red food coloring
– 1 tsp white vinegar
– 1 tsp vanilla extract
– 8 oz cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 cup Splenda Granulated Sweetener

Instructions

1. Preheat oven to 350°F and line a 12-cup muffin pan with cupcake liners.
2. Whisk together 1 1/2 cups flour, 1 cup Splenda, 1/4 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt in a medium bowl.
3. In a separate bowl, combine 1 cup buttermilk, 1/2 cup vegetable oil, 2 eggs, 2 tbsp red food coloring, 1 tsp vinegar, and 1 tsp vanilla extract.
4. Pour wet ingredients into dry ingredients and mix until just combined—do not overmix to avoid tough cupcakes.
5. Divide batter evenly among the 12 cupcake liners, filling each about two-thirds full.
6. Bake for 18-22 minutes until a toothpick inserted into the center comes out clean.
7. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. While cupcakes cool, beat 8 oz softened cream cheese and 1/2 cup softened butter with an electric mixer until smooth.
9. Gradually add 1 cup Splenda and beat until fluffy and well combined.
10. Frost cooled cupcakes with cream cheese frosting using a piping bag or offset spatula.

Velvety and rich, these cupcakes boast a tender crumb with just the right hint of cocoa. The cream cheese frosting adds a tangy contrast that balances the sweetness beautifully. For an elegant twist, top with fresh raspberries or a dusting of cocoa powder before serving.

Splenda Raspberry Sorbet

Very few desserts deliver such vibrant flavor with such minimal effort. This raspberry sorbet is brilliantly simple, requiring just three ingredients and no ice cream maker. You’ll be amazed by the smooth, scoopable texture straight from the freezer.

Ingredients

– 4 cups frozen raspberries
– 3/4 cup Splenda Granulated Sweetener
– 1/4 cup water
– 2 tbsp fresh lemon juice

Instructions

1. Combine 4 cups frozen raspberries, 3/4 cup Splenda Granulated Sweetener, and 1/4 cup water in a medium saucepan.
2. Cook over medium heat for 8-10 minutes, stirring frequently, until raspberries have completely broken down and released their juices.
3. Remove the saucepan from heat and stir in 2 tablespoons fresh lemon juice.
4. Pour the raspberry mixture through a fine-mesh strainer into a bowl, pressing firmly with a spatula to extract all pulp and juice while leaving seeds behind.
5. Discard the seeds remaining in the strainer.
6. Transfer the strained sorbet base to a shallow, freezer-safe container.
7. Cover the container tightly with plastic wrap, pressing it directly against the surface of the sorbet to prevent ice crystals from forming.
8. Freeze for at least 6 hours or until completely solid.
9. Remove the sorbet from the freezer and let it sit at room temperature for 10-15 minutes to soften slightly before scooping.
10. Scoop the sorbet into bowls or cones for serving.

Just scooped, this sorbet has an intensely fruity flavor that’s perfectly balanced between sweet and tart. Its remarkably smooth texture makes it feel luxurious despite the simple preparation. Jazz it up by serving it in hollowed-out lemon halves or layering it with fresh berries for an elegant parfait.

Summary

Ultimately, these 18 Splenda desserts prove that sweet treats can be both delicious and mindful of your lifestyle. We hope you’ll whip up a batch of your favorites and share your creations with us—leave a comment below telling us which recipe you loved most, and don’t forget to pin this roundup on Pinterest to save for your next baking day!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.