27+ Easy Dairy-Free Mexican Dessert Recipes for Every Occasion

Mexican desserts are known for their bold flavors, rich textures, and creative combinations.

From sweet, creamy concoctions to fruity, spiced treats, the variety of Mexican desserts offers something for everyone.

However, if you follow a dairy-free lifestyle, you may have struggled to find options that suit your needs.

Fear not! We’ve curated a list of over 27 mouthwatering Mexican dessert recipes that are completely dairy-free.

Whether you’re craving a decadent chocolate treat, a refreshing fruit-based dessert, or a crispy, sugary pastry, this collection is sure to satisfy your sweet tooth without compromising on flavor.

Get ready to discover your new favorite dairy-free Mexican dessert!

27+ Easy Dairy-Free Mexican Dessert Recipes for Every Occasion

Whether you’re lactose intolerant, following a dairy-free diet, or simply exploring new flavors, these 27+ dairy-free Mexican dessert recipes are perfect for adding a little sweetness to your day.

From creamy coconut milk flans to crispy churros and everything in between, each recipe brings a taste of authentic Mexican indulgence without the dairy.

These desserts prove that you don’t need cream or cheese to create a rich, satisfying treat.

So, roll up your sleeves, gather your ingredients, and let the flavors of Mexico fill your kitchen with these delectable dairy-free sweets.

Churros (Dairy-Free)

Churros are a popular Mexican dessert known for their crispy exterior and soft, fluffy interior. These dairy-free churros are a healthier take on the traditional version, made with plant-based ingredients. They are perfect for anyone avoiding dairy or looking for a sweet treat without compromising on taste.

Ingredients:

• 1 cup water
• 2 tbsp coconut oil (or another plant-based oil)
• 1 cup almond flour
• 2 tbsp coconut flour
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup dairy-free sweetener (e.g., monk fruit sweetener)
• Coconut oil (for frying)

Instructions:

1. In a medium saucepan, bring water and coconut oil to a boil.
2. Lower the heat and add almond flour, coconut flour, salt, and cinnamon. Stir until the mixture becomes a dough.
3. Remove the dough from the heat and let it cool slightly.
4. Fill a piping bag with the dough and pipe the churros into hot oil, frying them until golden brown (about 2-3 minutes).
5. Remove the churros from the oil and drain on paper towels.
6. While they’re still warm, coat the churros in a mixture of cinnamon and sweetener.

Dairy-free churros are a delightful and crispy treat, offering a nostalgic taste of Mexican street food without the dairy. These churros are easy to make at home, making them a perfect snack or dessert for any occasion. You can serve them with a simple dairy-free chocolate dipping sauce for extra indulgence.

Mexican Chocolate Avocado Mousse (Dairy-Free)

This rich and velvety Mexican chocolate avocado mousse blends the creamy texture of avocado with the deep, complex flavors of Mexican chocolate. The addition of cinnamon and chili powder gives it a unique twist that takes this dessert beyond the usual chocolate mousse, making it a flavorful and indulgent treat.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup dairy-free cocoa powder
• 1/4 cup maple syrup or agave
• 1/4 cup almond milk
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp chili powder
• Pinch of salt

Instructions:

1. In a blender or food processor, combine the avocado, cocoa powder, maple syrup, almond milk, vanilla extract, cinnamon, chili powder, and salt.
2. Blend until the mixture becomes smooth and creamy.
3. Taste and adjust sweetness or spice if necessary.
4. Scoop the mousse into individual serving dishes and refrigerate for at least an hour to chill and set.

The Mexican chocolate avocado mousse is a deliciously creamy dessert that combines the smoothness of avocado with the rich flavors of chocolate and spices. This dessert is not only dairy-free but also full of healthy fats, making it a guilt-free indulgence. The combination of cinnamon and chili powder adds a perfect touch of warmth and depth, making it an unforgettable dessert.

Coconut Lime Flan (Dairy-Free)

lan is a classic Mexican dessert that is usually made with eggs and dairy. This version swaps the dairy for coconut milk to create a creamy and delicious flan that is dairy-free yet still incredibly rich. The tangy lime zest gives the flan a refreshing twist, making it an ideal dessert for warm weather.

Ingredients:

• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup coconut sugar (or other low-carb sweetener)
• 4 large eggs
• 1 tsp vanilla extract
• Zest of 1 lime
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Prepare a water bath by placing a baking dish in a larger pan and filling the outer pan with hot water.
2. In a medium saucepan, combine coconut milk, coconut sugar, and salt. Heat over medium until the sugar dissolves.
3. In a separate bowl, whisk the eggs, lime zest, and vanilla extract together.
4. Slowly add the warm coconut milk mixture to the eggs while whisking constantly to avoid curdling.
5. Pour the mixture into a flan mold or individual ramekins.
6. Carefully place the flan mold in the water bath and bake for about 45 minutes or until set.
7. Allow the flan to cool to room temperature before refrigerating for at least 2 hours.

The coconut lime flan offers a refreshing and creamy alternative to traditional flan. The coconut milk provides a rich, dairy-free base, while the lime zest adds a tangy contrast that elevates the flavor profile. This dessert is a wonderful way to finish a Mexican-inspired meal, providing both comfort and lightness in every bite.

Keto Mexican Cauliflower Rice Bowl (Low-Carb Lunch)

This keto-friendly Mexican cauliflower rice bowl is packed with flavor, providing all the delicious elements of a Mexican rice bowl without the carbs. Using cauliflower rice as a base, this dish is topped with seasoned chicken, avocado, and fresh salsa for a satisfying and healthy low-carb lunch option.

Ingredients:

• 1 medium head of cauliflower, grated or riced
• 2 tbsp olive oil
• 1 lb chicken breast, cubed
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 avocado, sliced
• 1/2 cup fresh salsa
• Fresh cilantro, for garnish

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the cauliflower rice and sauté for 5-7 minutes until tender. Season with salt and pepper, then set aside.
2. In the same pan, add the cubed chicken. Season with chili powder, cumin, garlic powder, salt, and pepper, then cook until the chicken is fully cooked through (about 8-10 minutes).
3. In bowls, layer the cauliflower rice as the base, then top with seasoned chicken, avocado slices, and fresh salsa.
4. Garnish with fresh cilantro and serve.

This keto Mexican cauliflower rice bowl is a perfect low-carb lunch option. It’s not only delicious but also filling, thanks to the combination of cauliflower rice, seasoned chicken, and creamy avocado. The fresh salsa adds a burst of flavor, and the cilantro garnish ties everything together. It’s a quick and easy recipe for anyone looking to enjoy a Mexican-inspired meal without the carbs!

Vegan Tres Leches Cake

The traditional Tres Leches cake is a Mexican classic made with a rich, moist sponge soaked in a combination of three types of milk. In this dairy-free version, coconut milk, almond milk, and oat milk are used to create a creamy, indulgent cake without any dairy. It’s perfect for anyone who craves a light, yet decadent dessert.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup coconut oil, melted
• 1/2 cup coconut sugar
• 1/2 cup almond milk
• 1/4 cup oat milk
• 1 tsp vanilla extract
• 1 can (14 oz) full-fat coconut milk
• 1/4 cup almond milk
• 1/4 cup oat milk
• Powdered sugar (optional, for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, combine coconut oil, coconut sugar, almond milk, oat milk, and vanilla. Stir in the dry ingredients until just combined.
4. Pour the batter into the prepared baking dish and bake for 25-30 minutes, until a toothpick comes out clean.
5. While the cake is cooling, combine coconut milk, almond milk, and oat milk in a bowl to create the “three milk” mixture.
6. Once the cake has cooled slightly, poke holes all over the top with a fork and pour the milk mixture over the cake.
7. Let the cake soak for 1-2 hours in the refrigerator. Serve chilled, dusted with powdered sugar if desired.

The Vegan Tres Leches Cake offers all the richness of the traditional version, minus the dairy. It’s an incredibly moist and flavorful cake that’s perfect for celebrations or any occasion. The use of coconut, almond, and oat milks gives it a lovely texture and taste that will impress anyone, regardless of dietary preferences.

Mexican Cacao and Almond Energy Bites

These no-bake Mexican cacao and almond energy bites are perfect for a quick, dairy-free dessert or snack. They combine the rich flavor of cacao with a touch of cinnamon and a kick of chili powder for a sweet, spicy treat. They’re packed with healthy fats and are easy to make, giving you a burst of energy when needed.

Ingredients:

• 1 cup almonds (or almond flour)
• 1/2 cup dairy-free chocolate chips
• 2 tbsp cacao powder
• 1 tbsp coconut flour
• 1 tbsp maple syrup
• 1 tsp cinnamon
• 1/2 tsp chili powder
• Pinch of sea salt
• 1-2 tbsp coconut oil (melted)

Instructions:

1. In a food processor, pulse the almonds, chocolate chips, cacao powder, coconut flour, cinnamon, chili powder, and sea salt until the mixture is finely ground.
2. Add the maple syrup and coconut oil, then pulse again until the mixture starts to stick together.
3. Roll the mixture into small balls, about 1 inch in diameter.
4. Refrigerate for at least 30 minutes to set.

These energy bites are an irresistible blend of rich cacao, almonds, and a spicy twist of chili. Perfect as a healthy dessert or snack, they’re loaded with protein and healthy fats while being completely dairy-free. They are ideal for satisfying your sweet tooth without any guilt.

Vegan Mexican Wedding Cookies

These vegan Mexican wedding cookies are a melt-in-your-mouth treat made with ground almonds and coconut oil. The cookies are soft yet crumbly, and their coating of powdered sugar adds a perfect touch of sweetness. They’re traditionally served at celebrations and special events, and now, they’re made without any dairy!

Ingredients:

• 1 cup ground almonds (or almond meal)
• 1/2 cup all-purpose flour
• 1/4 cup powdered sugar (plus more for rolling)
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup coconut oil, softened
• 1 tbsp maple syrup

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground almonds, flour, powdered sugar, vanilla extract, and salt.
3. Add the softened coconut oil and maple syrup, then mix until a dough forms.
4. Roll the dough into small balls, about 1 inch in diameter, and place them on the baking sheet.
5. Bake for 10-12 minutes, until the cookies are lightly golden on the edges.
6. Once the cookies have cooled slightly, roll them in powdered sugar to coat.

Vegan Mexican wedding cookies are delicate, buttery, and full of flavor. The ground almonds give them a wonderful texture, and the coconut oil keeps them soft and crumbly. Perfect for a sweet treat at any celebration, they’re sure to be a crowd favorite. These cookies are the epitome of Mexican comfort food in vegan form!

Mexican Choco Flan (Dairy-Free)

lan is a classic Mexican dessert that combines two layers: a rich chocolate cake on the bottom and a smooth, creamy flan on top. In this dairy-free version, coconut milk replaces the traditional dairy, making it suitable for those who are dairy-free but still want to enjoy the richness and sweetness of this iconic dessert.

Ingredients:

• 1 cup dairy-free chocolate chips
• 1/4 cup coconut oil
• 1/2 cup coconut milk
• 1/4 cup coconut sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Melt the chocolate chips and coconut oil in a heatproof bowl over a double boiler, stirring until smooth.
3. In a separate bowl, whisk together the eggs, coconut milk, coconut sugar, vanilla extract, and salt.
4. Grease a bundt pan or flan mold and pour the melted chocolate into the bottom.
5. Slowly pour the egg mixture over the chocolate and bake for about 45 minutes or until the flan is set.
6. Allow the cake to cool completely before refrigerating for a few hours.

This dairy-free Mexican Choco Flan combines the best of both worlds: a decadent chocolate cake with a silky flan on top. It’s a luxurious dessert that will satisfy your sweet tooth without dairy. Perfect for a dinner party or a special occasion, it’s sure to impress your guests.

Mexican Tequila Lime Sorbet (Dairy-Free)

This refreshing tequila lime sorbet is the perfect cool treat on a hot day. The lime provides a tangy and zesty flavor, while the touch of tequila adds an adult twist to the sorbet. Made without any dairy, it’s a light and frosty dessert that’s sure to please.

Ingredients:

• 2 cups fresh lime juice (about 8-10 limes)
• 1/2 cup tequila
• 1 cup coconut water
• 1/4 cup agave syrup (or sweetener of choice)
• Zest of 2 limes

Instructions:

1. In a bowl, combine the lime juice, tequila, coconut water, agave syrup, and lime zest.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. Transfer the sorbet to an airtight container and freeze for at least 2 hours before serving.

This tequila lime sorbet is a delightful and refreshing dairy-free dessert, perfect for summer parties or as a fun after-dinner treat. The lime and tequila flavors provide a tangy, zesty finish, and the coconut water adds a light, tropical touch. It’s a simple yet sophisticated dessert that will leave everyone asking for more.

Mexican-Style Chia Pudding (Dairy-Free)

Chia pudding is a versatile and nutritious dessert, and this Mexican-style version adds cinnamon, vanilla, and a dash of cacao to elevate the flavor. It’s dairy-free, simple to prepare, and packed with fiber and omega-3s. This dessert can be made ahead of time for a grab-and-go sweet treat.

Ingredients:

• 1 cup almond milk (or any dairy-free milk)
• 1/2 cup chia seeds
• 1 tbsp cacao powder
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 2 tbsp maple syrup or agave syrup

Instructions:

1. In a bowl or jar, combine almond milk, chia seeds, cacao powder, vanilla extract, cinnamon, and maple syrup.
2. Stir until well mixed, then refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
3. Before serving, stir the pudding to make sure it’s well-combined.

Mexican-style chia pudding is a creamy, nutrient-packed dessert with rich chocolate and cinnamon flavors. It’s dairy-free, high in fiber, and perfect for meal prep. This simple yet indulgent treat is a great way to enjoy a satisfying dessert while staying healthy.

Dairy-Free Mexican Rice Pudding (Arroz con Leche)

Arroz con Leche is a comforting Mexican dessert traditionally made with rice, milk, and sugar. This dairy-free version replaces cow’s milk with coconut milk, giving the dish a creamy texture while maintaining the classic flavor. Infused with cinnamon and a touch of vanilla, this rice pudding is both sweet and satisfying.

Ingredients:

• 1 cup short-grain rice (washed)
• 4 cups coconut milk
• 1/4 cup maple syrup or coconut sugar
• 1 cinnamon stick
• 1/2 tsp vanilla extract
• Pinch of salt
• Ground cinnamon (for garnish)

Instructions:

1. In a saucepan, combine the rice, coconut milk, maple syrup, cinnamon stick, and salt. Bring to a boil, then reduce the heat to low and simmer for 25-30 minutes, stirring occasionally.
2. Once the rice is tender and the mixture has thickened, remove the cinnamon stick and stir in vanilla extract.
3. Spoon the pudding into serving bowls and sprinkle with ground cinnamon before serving.

This dairy-free Mexican rice pudding is creamy, comforting, and full of rich flavors. The coconut milk adds a delightful creaminess, while the cinnamon and vanilla infuse it with warmth and sweetness. Perfect for any occasion, this dessert is a wonderful way to enjoy a traditional treat without dairy.

Mango and Coconut Sorbet

This refreshing mango and coconut sorbet is a tropical-inspired Mexican dessert that’s light, sweet, and creamy without any dairy. The natural sweetness of ripe mango combined with the creaminess of coconut milk makes for a perfect dairy-free, vegan-friendly treat.

Ingredients:

• 2 ripe mangoes, peeled and chopped
• 1 can (13.5 oz) coconut milk
• 1/4 cup agave syrup or maple syrup
• 1 tbsp lime juice
• Pinch of salt

Instructions:

1. In a blender, combine mango, coconut milk, agave syrup, lime juice, and a pinch of salt. Blend until smooth.
2. Pour the mixture into a shallow pan and freeze for at least 4 hours, stirring every 30 minutes to break up the ice crystals.
3. Scoop the sorbet into bowls and serve chilled.

This mango and coconut sorbet is the perfect dairy-free dessert to cool off on a hot day. The tropical flavors are ch and refreshing, and the coconut milk adds a silky-smooth texture. It’s an easy-to-make, healthy treat that anyone can enjoy!

Dairy-Free Mexican Chocolate Cookies

These Mexican chocolate cookies are soft, chewy, and packed with warm spices. With cinnamon, chili powder, and dairy-free chocolate chips, they have an added depth of flavor that makes them stand out from traditional chocolate cookies. These cookies are an indulgent, dairy-free treat for anyone with a sweet tooth.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut sugar
• 1/2 cup dairy-free chocolate chips
• 1/2 tsp cinnamon
• 1/4 tsp chili powder
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1/4 cup coconut oil, melted
• 1 large egg (or flax egg for vegan version)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix almond flour, coconut sugar, cinnamon, chili powder, baking soda, and salt.
3. Add the melted coconut oil, egg, and vanilla extract, and mix until a dough forms.
4. Fold in the dairy-free chocolate chips.
5. Roll the dough into small balls and flatten slightly on the baking sheet.
6. Bake for 8-10 minutes or until the edges are golden brown.

These dairy-free Mexican chocolate cookies are the perfect balance of rich, dark chocolate with a hint of heat from the chili powder. The combination of cinnamon and chili gives them a distinctive Mexican flair, making them a unique and tasty treat.

Dairy-Free Mexican Flan (Leche Flan)

Flan is a smooth, creamy caramel custard that’s a staple in Mexican cuisine. This dairy-free version uses coconut milk and almond milk to achieve the same rich texture without dairy. The silky custard is topped with homemade caramel, making it a delicious dessert that’s also dairy-free.

Ingredients:

• 1 can (13.5 oz) coconut milk
• 1/2 cup almond milk
• 1/2 cup coconut sugar
• 1 tsp vanilla extract
• 3 large eggs (or egg replacer for vegan)
• Pinch of salt
• 1/4 cup maple syrup (for caramel)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a small saucepan, melt the maple syrup over low heat to make caramel. Pour the syrup into the bottom of a flan dish or individual ramekins.
3. In a blender, combine coconut milk, almond milk, coconut sugar, vanilla extract, eggs, and salt. Blend until smooth.
4. Pour the mixture into the caramel-coated dish.
5. Bake for 45-50 minutes in a water bath, or until the flan is set.
6. Allow it to cool completely before serving.

This dairy-free Mexican flan is an indulgent, creamy dessert that is both comforting and luxurious. The rich coconut milk and almond milk make the custard smooth and silky, and the homemade caramel adds an irresistible sweetness. It’s the perfect dairy-free treat for any occasion.

Coconut Churros with Chocolate Sauce (Dairy-Free)

These coconut churros are a dairy-free version of the classic Mexican dessert, with a crisp outer texture and a soft, fluffy interior. The churros are made with coconut flour and served with a rich, dairy-free chocolate sauce for dipping, creating a perfect, indulgent treat.

Ingredients:

• 1 cup coconut flour
• 1/2 cup coconut sugar
• 1/4 tsp salt
• 2 tbsp coconut oil (melted)
• 1/2 cup water
• 2 eggs (or flax eggs for vegan version)
• 1/2 tsp vanilla extract
• 1 cup dairy-free chocolate chips
• 1 tbsp coconut oil (for chocolate sauce)

Instructions:

1. In a saucepan, bring water and coconut oil to a boil. Reduce the heat and stir in coconut flour, coconut sugar, and salt until a dough forms.
2. Remove from heat and stir in eggs and vanilla extract.
3. Heat oil in a pan for frying. Pipe the dough into the hot oil, frying the churros until golden brown, about 3-4 minutes.
4. Drain the churros on paper towels.
5. For the chocolate sauce, melt the dairy-free chocolate chips with coconut oil in a heatproof bowl over a double boiler.
6. Serve the churros with the chocolate sauce for dipping.

These coconut churros are a delightful twist on a traditional Mexican treat, offering a crispy exterior and soft interior without any dairy. The chocolate sauce is the perfect dip, rich and creamy, making this a perfect dessert for any occasion.

Dairy-Free Mexican Tamales (Sweet Corn)

Tamales are a traditional Mexican dish often filled with meats or vegetables, but this dairy-free version is made with sweet corn and coconut milk for a creamy, slightly sweet filling. Wrapped in corn husks and steamed, they are the perfect dairy-free dessert or snack.

Ingredients:

• 2 cups masa harina
• 1 cup coconut milk
• 1/4 cup coconut sugar
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Corn husks (soaked in warm water)

Instructions:

1. In a large bowl, combine masa harina, coconut milk, coconut sugar, vanilla extract, and cinnamon.
2. Mix until the dough is smooth and pliable.
3. Take a corn husk and spread a small amount of dough in the center. Fold the sides of the husk to enclose the filling, then fold the bottom.
4. Repeat until all dough and husks are used.
5. Steam the tamales for about 1-1.5 hours until they’re fully cooked and the masa pulls away from the husk.

These dairy-free Mexican tamales are an excellent sweet treat with a rich, soft masa filling flavored with coconut milk and cinnamon. They’re perfect for a family gathering or special occasion and offer a dairy-free version of a beloved Mexican classic.

Keto Mexican Cauliflower Tacos (Low-Carb Lunch)

These keto Mexican cauliflower tacos replace traditional tortillas with roasted cauliflower, making them the perfect low-carb lunch. Packed with flavors of lime, chili, and cilantro, they’re topped with avocado and salsa for a fresh and satisfying meal.

Ingredients:

• 1 head of cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 avocado, sliced
• Fresh salsa
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss cauliflower florets with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
3. Roast the cauliflower for 20-25 minutes, or until tender and lightly browned.
4. Assemble the tacos by filling each roasted cauliflower piece with avocado, salsa, and cilantro.

These keto Mexican cauliflower tacos are a perfect low-carb alternative to traditional tacos. They’re bursting with flavor, from the roasted cauliflower to the fresh avocado and salsa. Simple yet delicious, they make a satisfying and healthy lunch option.

Churro-Style Cinnamon Almonds

These churro-style cinnamon almonds are a sweet, crunchy snack with all the flavors of a traditional Mexican churro, minus the deep frying. Coated in a cinnamon-sugar blend and roasted to perfection, these almonds offer a healthy, dairy-free alternative to traditional churros.

Ingredients:

• 1 cup raw almonds
• 1 tbsp coconut oil (melted)
• 1/4 cup coconut sugar
• 1 tbsp cinnamon
• Pinch of sea salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, toss the almonds with melted coconut oil, cinnamon, coconut sugar, and a pinch of salt until evenly coated.
3. Spread the almonds in a single layer on the baking sheet and roast for 12-15 minutes, stirring halfway through.
4. Remove from the oven and let them cool.

These churro-style cinnamon almonds are a perfect snack when you’re craving something sweet but still want a healthy alternative. The cinnamon-sugar coating gives them that beloved churro flavor, and the almonds offer a satisfying crunch. A perfect dairy-free treat for any time of the day!

Dairy-Free Mexican Chocolate Mousse

his creamy, decadent Mexican chocolate mousse is made with dairy-free ingredients but retains the rich, velvety texture of traditional mousse. With a hint of cinnamon and chili powder, this dessert is a fun twist on the classic chocolate mousse, perfect for those who love a little spice.

Ingredients:

• 1 can (13.5 oz) coconut milk (full-fat)
• 1/2 cup dairy-free dark chocolate chips
• 1/4 tsp cinnamon
• 1/4 tsp chili powder
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Instructions:

1. In a small saucepan, melt the coconut milk and chocolate chips together over low heat, stirring constantly.
2. Once melted and smooth, stir in cinnamon, chili powder, maple syrup, and vanilla extract.
3. Pour the mixture into serving cups and refrigerate for at least 2 hours to set.
4. Serve with whipped coconut cream or fresh berries if desired.

This dairy-free Mexican chocolate mousse is a creamy, indulgent dessert with a spicy kick. The combination of cinnamon and chili powder adds a unique depth to the chocolate flavor, making it a delicious and surprising treat. Perfect for anyone looking for a dairy-free, rich dessert with a little heat.

Vegan Mexican Chocolate Tarts

These vegan Mexican chocolate tarts have a crisp almond flour crust and a rich chocolate filling with a spicy cinnamon and chili twist. These individual tarts are easy to make, dairy-free, and perfect for a special occasion or an afternoon treat.

Ingredients:

• 1 1/2 cups almond flour
• 2 tbsp coconut oil (melted)
• 1 tbsp maple syrup
• 1/4 tsp cinnamon
• 1/4 tsp chili powder
• Pinch of salt
• 1/2 cup dairy-free dark chocolate chips
• 1/4 cup coconut milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a tart pan.
2. In a bowl, combine almond flour, melted coconut oil, maple syrup, cinnamon, chili powder, and salt. Press the mixture into the tart pan to form the crust.
3. Bake the crust for 8-10 minutes until golden brown. Allow to cool.
4. In a saucepan, melt the chocolate chips with coconut milk over low heat until smooth.
5. Pour the chocolate filling into the cooled crusts and refrigerate for 1-2 hours to set.
6. Serve chilled, garnished with a dusting of cinnamon or chili powder.

These vegan Mexican chocolate tarts are a perfect blend of rich chocolate and warm spices. The almond flour crust is crisp and buttery, and the filling is smooth and indulgent. A great dairy-free dessert that will impress any guest at your next gathering.

Dairy-Free Mexican Coconut Flan

This dairy-free coconut flan is a tropical twist on the traditional Mexican flan. Made with coconut milk and coconut sugar, it’s a creamy, silky dessert that’s perfect for anyone following a dairy-free or vegan diet.

Ingredients:

• 1 can (13.5 oz) coconut milk
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 3 large eggs (or flax eggs for vegan version)
• 1 tsp vanilla extract
• Pinch of salt
• 1/4 cup maple syrup (for caramel)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a small saucepan, melt maple syrup over low heat to make caramel. Pour into a flan dish or individual ramekins.
3. In a blender, combine coconut milk, coconut sugar, maple syrup, eggs, vanilla extract, and salt. Blend until smooth.
4. Pour the coconut mixture into the caramel-coated dish.
5. Bake for 45-50 minutes in a water bath, or until the flan is set.
6. This dairy-free Mexican coconut flan is a smooth, creamy dessert that offers a tropical twist on a traditional favorite. The caramel adds a rich sweetness, and the coconut flavor enhances the overall dish. It’s the perfect dessert for a dairy-free or vegan-friendly celebration.

Keto Mexican Salad with Lime Dressing (Low-Carb Lunch)

This keto Mexican salad is a fresh, vibrant dish loaded with avocados, tomatoes, cilantro, and a tangy lime dressing. With no carbs from tortillas or grains, it’s the perfect low-carb lunch option that’s full of flavor and satisfying.

Ingredients:

• 2 cups mixed greens (such as arugula and spinach)
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine mixed greens, avocado, tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately as a light and refreshing lunch.

This keto Mexican salad with lime dressing is a fresh, vibrant dish that’s packed with healthy fats from avocado and plenty of flavor from the cilantro and lime. It’s perfect for a low-carb lunch that is both refreshing and satisfying. You can even add grilled chicken or shrimp for extra protein!

Keto Cauliflower Rice Burrito Bowl (Low-Carb Lunch)

This keto cauliflower rice burrito bowl is a flavorful, low-carb alternative to the classic burrito. Instead of rice, cauliflower rice is used as the base, topped with seasoned vegetables, avocado, and a zesty lime dressing. It’s an easy, healthy lunch option that’s also perfect for meal prep.

Ingredients:

• 2 cups cauliflower rice
• 1 tbsp olive oil
• 1/2 cup bell pepper, diced
• 1/2 cup red onion, diced
• 1/2 cup zucchini, diced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1/2 avocado, sliced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice

Instructions:

1. Heat olive oil in a pan over medium heat. Add the diced bell pepper, onion, and zucchini, cooking for 5-7 minutes until softened.
2. Add the cauliflower rice, cumin, chili powder, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally.
3. Remove from heat and divide the cauliflower rice mixture into bowls.
4. Top with sliced avocado, fresh cilantro, and a squeeze of lime juice.
5. Serve immediately or refrigerate for meal prep.

This keto cauliflower rice burrito bowl is a perfect low-carb lunch. It’s loaded with flavor from the spices and the fresh toppings like avocado and cilantro. This bowl is an excellent alternative to traditional burritos, making it both healthy and satisfying for a keto lifestyle.

Keto Mexican Stuffed Bell Peppers (Low-Carb Lunch)

hese keto Mexican stuffed bell peppers are a flavorful and filling low-carb lunch option. Stuffed with seasoned ground turkey, cauliflower rice, and cheese (dairy-free options available), they’re a delicious, nutritious dish that’s perfect for meal prep.

Ingredients:

• 4 bell peppers, halved and seeded
• 1 lb ground turkey (or chicken)
• 1 cup cauliflower rice
• 1/2 cup diced tomatoes
• 1/2 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Dairy-free cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare the bell peppers by cutting them in half and removing the seeds.
2. Cook ground turkey in a pan over medium heat until browned, then stir in cauliflower rice, diced tomatoes, chili powder, cumin, salt, and pepper.
3. Stuff the bell peppers with the turkey mixture and place them in a baking dish.
4. Bake for 25-30 minutes until the peppers are tender.
5. Top with cilantro and dairy-free cheese, if desired.

hese keto Mexican stuffed bell peppers are hearty and full of flavor. The combination of seasoned turkey, cauliflower rice, and fresh cilantro makes them the perfect low-carb lunch option. They’re also great for meal prep, as you can make a batch and enjoy them throughout the week.

Note: More recipes are coming soon