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    Fudgy Cream Cheese Brownies

    Delicious Fudgy Gluten-Free Cream Cheese Brownies 

    Last week, National Cream Cheese Brownie Day was an official day on the National Food Calendar! We couldn't help from celebrating by baking up a batch of our classic Guiltless Fudgy Brownies and adding a layer of whipped cream cheese on top! We loved the way they turned out and so did all of our gracious tasters. :) This would be a wonderful Valentines treat if you're still looking for your perfect dessert! 


    You know these usual suspects... we keep our ingredients clean and simple. 

    After whipping the cream cheese, maple syrup and vanilla together, we dolloped it around the center of the pan, on top of the unbaked brownie batter. Then took a knife and gently spread it (gently is the key word here) to make an inside square. We liked that the outside of the brownie pan had a plain brownie edge. You could also swirl the cream cheese into the batter, but we wanted a thick layer of cream cheese on top for the full pow flavor!

    All spread out. Not perfect, but ohhh it tastes so perfect! 

    Out of the oven and cooled. These are all they're stacked up to be. :) Gooey, rich and fugy on the bottom and creamy and tangy on the top. We baked this batch for about 30 minutes, but the cream cheese got a little too brown, so we lowered the next batch to 25 minutes and it was perfect! 

    Pair with some fresh strawberries or raspberries and some iced coffee to really kick things up a notch! 


    Yields 16 brownies 


    1/2 cup Coconut Oil (measured in solid state)

    8 oz Dark Chocolate (your preferred %) chopped or chips

    3/4 cup Coconut Palm Sugar

    3 Large Eggs

    1 tbsp Vanilla Extract

    1 cup Guiltless 7 Seed Flour

    1/4 tsp Sea Salt



    Cream Cheese:

    8 oz Full Fat Cream Cheese, room temperature 

    1/4 Real Maple Syrup

    1 tsp Vanilla Extract



    1. Preheat oven to 350 degrees F. Spray an 8x8 inch (or 9x9 inch) square pan with non-stick cooking spray. 

    2. In a small sauce pan on low heat, place coconut oil and 8 oz of dark chocolate. Melt together, stirring frequently. 

    3. Once chocolate is melted, pour into a large bowl to cool slightly. Whisk in coconut sugar. 

    4. Add eggs, one at a time, whisking well after each one. Whisk in vanilla. 

    5. Add Guiltless Organic 7 Seed Flour and Sea Salt, and whisk until well combined. 

    6. Transfer brownie batter to prepared baking dish, and spread evenly. 

    7. Whip cream cheese, maple syrup and vanilla extract with a mixer until creamy and smooth. Dollop the whipped cream cheese on top of the brownie batter. Then using a butter knife or spatula, spread out the cream cheese. 

    8. Bake for 25 minutes, until a toothpick inserted in the center comes out clean and cream cheese is a light golden color. 

    9. Cool completely (at least 10 minutes) on a wire rack before cutting into squares. 

    10. ENJOY! 


    *Store in fridge

    Carrot Cake Donuts with Maple Cream Cheese Frosting

    Carrot Cake Donuts with Maple Cream Cheese Frosting


    Start by getting all your ingredients ready!  You're actually going to mix everything by hand in one mixing bowl - so easy! The only we forgot in this photo was the Guiltless Paleo Organic 7 Seed Flour... how did we forget that one?! :) 

    After your donuts are baked and out of the oven, make sure they cool completely on a baking rack. Then get your cream cheese frosting ingredients ready. You're going to mix them together in one bowl too - this is the easiest ever!  

     Dip, dunk and get those donuts covered in the frosting! 

    OMG yum! 

    It wouldn't be real life if you weren't wearing your baby! 

    Either garnish your donuts with just grated carrots. Or... 

     Add chopped pecans, too! And "donut" let anyone try to steal your other half! 

    Guiltless Paleo Carrot Cake Donuts with Maple Cream Cheese Frosting 

    Makes 6 donuts


    2 organic eggs

    1 3/4 c Guiltless Superfoods Flour

    1 T unrefined, organic coconut oil 

    2 t cinnamon

    1/2 t baking powder 

    1/4 t sea salt

    1/2 t vanilla extract 

    3/4 c coconut palm sugar 

    1 c fresh finely grated carrot

    1/4 c chopped pecans 



    8 oz full fat cream cheese

    1/4 c real maple syrup 

    1/2 t vanilla extract 



    Preheat oven to 350 degrees. 

    Add all ingredients, except carrots and pecans, to a large mixing bowl and mix by hand with a wooden spoon until totally combined. Fold in carrots and pecans. 

    Spray a donut pan with non-stick cooking spray. 

    Spoon batter evenly into each of the 6 molds. 

    Bake for 15 minutes or until slightly golden. 

    Cool for at least 20-30 minutes before frosting, make sure they are completely cool or frosting will melt.


    Put cream cheese, maple syrup and vanilla in mixer, start on medium speed and work up to high speed, mixing until smooth and creamy. Dip the rounded top of the cooled donuts in the frosting. If you want a more finished look, use a small spatula or icing tool to spread frosting evenly over donut. Garnish with grated carrot and pecans (optional). 



    *I found my donut pan at my local Target. You can also get them here on Amazon. 

    Chocolate Chip Peppermint Cookies

    Grain-Free, Gluten-Free, Delicious Chocolate Chip Peppermint Cookies 

    Baking cookies for holiday parties, gatherings with family and to simply have a stash under my cake dome for my little family and when friends stop by, is one of my favorite simple joys! I love baking with seasonal flavors and am always inspired by the holidays! 

    These Chocolate Chip Peppermint Cookies are one of the best cookies to ever come out of my kitchen! I made two batches before a small gathering this week and all but a few were gone at the end! They are a hit! With the adults and kids, too!. A healthier, Christmas Cookie, with nutrients from 7 seeds, protein and fiber, I'm all for that!! 

    They are soft and chewy and kinda melty chocolate style in the center and slightly browned and a tiny bit crispy on the outside. DELISH! 

    Adapted from

    Makes approx. 27 cookies  


    1/2 c organic coconut oil

    3/4 c coconut palm sugar

    1 organic egg

    1 t vanilla extract

    1 t peppermint extract/flavor

    1/2 t baking powder 

    1/2 t sea salt

    3 c Guiltless Superfoods 7 Seed Flour

    1 c dark chocolate chips

    1/2 c peppermint pieces 



    Beat together coconut oil and sugar until blended and creamy. Add in egg, vanilla and peppermint flavor. Mix until combined and smooth. 

    Add in Guiltless Flour, sea salt and baking powder to the wet ingredients. Mix until combined and completely incorporated. 

    Fold in chocolate chips and peppermint pieces. Cover cookie dough and chill in refrigerator for a least 1 hour and up to 48 hours. This helps the dough set up.  

    Remove from fridge and preheat oven to 350. Using a cookie or small ice cream scooper, scoop out cookies and place on parchment covered baking sheets. Press dough down slightly (want them thick not too thin). Bake for 10 minutes or just until edges are slightly brown. 

    Cool and enjoy! 

    *If served slightly warm, they chocolate chip centers are still ooegy-gooey and melty! So good!  

    Guiltless Paleo Chocolate Molten Lava Cake

    Grain-Free, Gluten-Free, Dairy-Free and Yeast-Free Guiltless Chocolate Lava Cake!

    This is pretty much the only chocolate cake recipe I'll need for the rest of my life! :) It's simple, decadent and delicious. Rich and chocolatey, and like all Guiltless recipes, you still feel healthy and have tons of energy, sans tummy ache, after you're done!

    The first time we made these little lava cakes, we accidentally baked them too long, which resulted in no lava or soft center. Still a yummy chocolate cake, but not exactly what I was going for. The second attempt resulted in a much gooey-er :) center, which was just perfect! 

    By using a ramekin, they are personal size, which makes everyone feel warm and fuzzy inside getting their own special lava cake! 

    I will definitely be serving these to loved ones this holiday season! 
    Recipe adapted from It was so easy to just sub in our flour instead of the almond flour in their original recipe! I used a 1/1 ratio Guiltless Flour in place of Almond Flour.  


    Makes 4 Lava Cakes 


    4 oz dark chocolate 

    3 T organic, unrefined coconut oil 

    2 organic eggs

    2 T raw, local honey 

    1/2 t vanilla extract 

    pinch of sea salt 

    1 T Guiltless Superfood 7 Seed Flour

    1 T cocoa powder 



    Preheat oven to 375 degrees. Prepare 4 ramekins with non-stick spray and dust with cocoa powder. 

    Melt the chocolate and coconut oil in a large bowl in the microwave (or on the stove top). Stir to combine and set aside. 

    In another large bowl, combine the eggs, honey, vanilla and sea salt. Mix with a hand blender on medium high speed for 4-5 minutes until frothy. Slowly mix in the melted chocolate to the frothy egg mixture. Slowly add in the Guiltless Flour and cocoa powder to the bowl and fold all of the ingredients together. 

    Divide the batter equally among the four ramekins. Place them on a baking sheet and place in the oven for 10-12 minutes until set (mine are ready at 12 mins). Serve warm. 

    *Optional: Serve in ramekin or place plate over ramekin and flip over to release onto plate and serve that way. // Melt extra chocolate and coconut oil for drizzle. // Top with fresh berries, nuts or sprinkles. //