30+ Easy Sunday Low Sodium Dessert Recipes for Your Sweet Tooth

Sundays are often synonymous with relaxation, family time, and of course, indulging in a delicious dessert to end the weekend on a sweet note.

But if you’re watching your sodium intake, it can feel challenging to find treats that are both satisfying and healthy. That’s why we’ve put together a collection of over 30 low-sodium dessert recipes, perfect for your Sunday indulgence.

Whether you’re craving something fruity, creamy, or chocolatey, these desserts prove that you don’t need to sacrifice flavor to enjoy a heart-healthy treat.

From light sorbets to decadent puddings, these recipes will let you savor every bite without worrying about added salt.

So grab your apron and get ready to explore a world of delectable, low-sodium options to elevate your Sunday dessert game!

30+ Easy Sunday Low Sodium Dessert Recipes for Your Sweet Tooth

There’s no need to compromise on flavor when you’re aiming to reduce your sodium intake.

With these 30+ Sunday low-sodium dessert recipes, you can enjoy a wide variety of sweet treats that satisfy your cravings and fit into a balanced lifestyle.

Whether you prefer the light, refreshing tang of fruit-based desserts or the rich creaminess of puddings and cakes, there’s something here for everyone.

These desserts are easy to make and perfect for sharing with friends and family, offering a healthier way to sweeten your Sunday.

So, next time you’re looking to finish the weekend on a sweet note, try one of these delicious, sodium-friendly options and indulge without guilt!

Low-Sodium Blueberry Oat Bars

Blueberry oat bars are a delightful combination of tart blueberries and a crumbly, sweet oat base. Perfect for a Sunday afternoon snack or dessert, these bars are packed with natural sweetness and fiber. The low-sodium recipe ensures you can indulge guilt-free without compromising on flavor. Whether served warm with a dollop of low-fat yogurt or enjoyed on their own, these bars are a satisfying treat.

Ingredients:

• 2 cups rolled oats
• 1 1/2 cups whole wheat flour
• 1/2 cup unsalted butter, melted
• 1/3 cup honey or maple syrup
• 2 cups fresh or frozen blueberries
• 1/4 cup water
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1/4 cup brown sugar (optional, for added sweetness)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with a small amount of unsalted butter or nonstick spray.
2. In a medium saucepan, combine blueberries, water, and cornstarch. Cook over medium heat until the blueberries break down and the mixture thickens (about 5–7 minutes). Stir in vanilla extract and set aside.
3. In a large mixing bowl, combine oats, flour, and brown sugar (if using). Add melted butter and honey/maple syrup, mixing until crumbly.
4. Press half of the oat mixture into the bottom of the baking dish to form the base. Spread the blueberry mixture evenly over the base. Sprinkle the remaining oat mixture on top, lightly pressing it down.
5. Bake for 25–30 minutes or until the top is golden brown.
6. Allow the bars to cool before slicing.

These blueberry oat bars offer a delightful mix of textures and flavors, with the natural sweetness of blueberries shining through. The low-sodium approach ensures that you can enjoy these bars as a heart-healthy option, making them a staple for your Sunday dessert repertoire. Pair them with herbal tea for an extra special treat.

Low-Sodium Mango Coconut Pudding

This tropical mango coconut pudding is creamy, refreshing, and naturally low in sodium. Combining ripe mangoes with the richness of coconut milk creates a decadent dessert that feels indulgent without being unhealthy. This quick and easy pudding is an excellent way to bring a taste of the tropics to your Sunday table.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 1 cup unsweetened coconut milk
• 2 tbsp chia seeds
• 1–2 tbsp honey or agave syrup
• 1/2 tsp vanilla extract
• Fresh mint leaves or shredded coconut for garnish

Instructions:

1. Blend the diced mangoes in a blender or food processor until smooth. Reserve a few pieces for garnish if desired.
2. In a medium bowl, mix mango puree with coconut milk, chia seeds, honey/agave syrup, and vanilla extract. Stir until well combined.
3. Divide the mixture into serving glasses or bowls. Refrigerate for at least 2 hours or overnight to allow the chia seeds to absorb the liquid and thicken the pudding.
4. Before serving, garnish with fresh mint leaves, shredded coconut, or reserved mango pieces.

Mango coconut pudding is a luscious dessert that delivers bold, tropical flavors while keeping sodium levels in check. Its creamy texture and refreshing taste make it a favorite for Sunday brunches or evening indulgences. Plus, it’s a naturally vegan and gluten-free option that suits a variety of dietary preferences.

Low-Sodium Apple Cinnamon Crisp

This apple cinnamon crisp is a comforting dessert that brings all the warmth of fall to your Sunday menu. Juicy apples are baked to perfection under a lightly sweetened oat and cinnamon topping. With no added salt, this dessert relies on natural flavors to create a wholesome treat that pairs beautifully with a scoop of low-sodium vanilla ice cream or a drizzle of honey.

Ingredients:

• 4 large apples, peeled, cored, and sliced
• 1/4 cup honey or maple syrup
• 1 tsp cinnamon
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup unsalted butter, melted
• 1/4 cup chopped pecans (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish.
2. In a large bowl, toss apple slices with honey and cinnamon. Spread the apples evenly in the prepared dish.
3. In another bowl, combine oats, almond flour, melted butter, and pecans (if using). Mix until crumbly.
4. Sprinkle the oat mixture evenly over the apples.
5. Bake for 30–35 minutes, or until the top is golden brown and the apples are tender.
6. Serve warm, optionally with a dollop of low-fat yogurt or a sprinkle of additional cinnamon.

This apple cinnamon crisp is the epitome of comfort food, offering a balance of tender baked apples and a crunchy, flavorful topping. It’s a delightful way to end your Sunday dinner on a low-sodium, high-flavor note. Share it with loved ones for a heartwarming experience that celebrates wholesome ingredients and classic tastes.

Low-Sodium Chocolate Avocado Mousse

This rich and creamy chocolate avocado mousse is a healthy twist on a classic indulgent dessert. The creamy texture of avocado provides a smooth base that is naturally low in sodium and packed with healthy fats. Combined with cocoa and a touch of sweetness, this mousse is a decadent yet nutritious dessert that can be enjoyed guilt-free, perfect for a Sunday evening treat.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon (optional)
• Pinch of sea salt (optional, to balance sweetness)
• Dark chocolate shavings or berries for garnish

Instructions:

1. In a food processor or blender, combine avocados, cocoa powder, honey (or maple syrup), vanilla extract, and cinnamon (if using).
2. Blend until smooth and creamy, scraping down the sides as needed.
3. Taste the mousse and add a pinch of sea salt if needed to balance the sweetness.
4. Transfer the mousse into serving bowls and refrigerate for at least 1 hour to chill and set.
5. Before serving, top with dark chocolate shavings or fresh berries for an extra touch of indulgence.

This chocolate avocado mousse offers a healthy, creamy dessert option that’s rich in flavor without the high sodium content. The creamy avocado base gives the mousse a velvety texture, while the cocoa provides the classic chocolatey taste. It’s a fantastic low-sodium treat that’s perfect for a sophisticated yet simple dessert to end your Sunday.

Low-Sodium Lemon Poppy Seed Cake

This lemon poppy seed cake is a light, citrus-infused dessert that’s perfect for a Sunday treat. The bright, zesty flavor of lemon paired with the subtle crunch of poppy seeds makes for a refreshing and satisfying cake. This recipe is designed to be low in sodium without compromising on flavor, making it a great choice for a heart-healthy dessert.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup unsweetened applesauce
• 1/2 cup honey or maple syrup
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1/4 cup unsweetened almond milk
• 2 tbsp poppy seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp vanilla extract
• 1/4 tsp ground ginger (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or cake pan.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, poppy seeds, and ginger (if using).
3. In another bowl, mix together applesauce, honey or maple syrup, lemon juice, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool before serving. Optionally, you can drizzle with a light glaze made from lemon juice and a touch of honey for added sweetness.

This lemon poppy seed cake offers a burst of citrus flavor that’s both light and refreshing. The use of whole wheat flour and natural sweeteners makes it a heart-healthy dessert option, while the poppy seeds add a delightful crunch. It’s a wonderful Sunday dessert to share with family and friends, or to enjoy on your own with a cup of tea.

Low-Sodium Peach Sorbet

Peach sorbet is a simple, refreshing dessert that’s perfect for warm Sundays. Made with fresh peaches, it offers a natural sweetness without any added sodium. The frozen treat is light and cool, making it ideal for a refreshing summer dessert or a healthy option for a sweet ending to your Sunday dinner.

Ingredients:

• 4 ripe peaches, peeled and diced
• 1/4 cup honey or agave syrup
• 1 tbsp fresh lemon juice
• 1/4 cup water
• 1/2 tsp vanilla extract (optional)

Instructions:

1. Place the diced peaches in a blender or food processor and blend until smooth.
2. In a small saucepan, combine the water and honey (or agave syrup), heating over low heat until the honey dissolves completely.
3. Add the syrup mixture and lemon juice to the blended peaches, and blend again until well incorporated.
4. Pour the mixture into a shallow dish or ice cream maker. If using a dish, place it in the freezer and stir every 30 minutes until it reaches a sorbet consistency (about 3–4 hours). If using an ice cream maker, follow the manufacturer’s instructions.
5. Once frozen, scoop the sorbet into bowls and serve.

This low-sodium peach sorbet is an incredibly refreshing and healthy way to enjoy a frozen dessert. It’s naturally sweet, bursting with the fresh flavor of peaches, and perfect for a light treat on a Sunday. Plus, it’s easy to make and can be stored in the freezer for a cool dessert whenever you want. Enjoy the fruity goodness without the added sodium, and delight in the simplicity of this delicious treat.

Low-Sodium Strawberry Shortcake

This light and fluffy strawberry shortcake offers a refreshing dessert that’s perfect for a Sunday treat. The combination of sweet, fresh strawberries and soft, biscuit-like shortcakes creates a delightful balance of flavors and textures. With no added salt, this version is naturally low in sodium, while still maintaining the classic taste of this beloved dessert.

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• 1 tbsp honey or maple syrup
• 1 cup whole wheat flour
• 1/4 cup unsweetened almond milk
• 1/4 cup unsalted butter, melted
• 1 tbsp baking powder
• 1/2 tsp vanilla extract
• 1 tsp ground cinnamon (optional)
• 1/2 cup low-fat Greek yogurt or whipped coconut cream for topping

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, toss the sliced strawberries with honey or maple syrup and set aside to macerate for about 10 minutes.
3. In a separate bowl, mix the whole wheat flour, baking powder, and cinnamon (if using). Add melted butter and almond milk and stir until a dough forms.
4. Drop spoonfuls of the dough onto the prepared baking sheet, shaping them into small biscuits.
5. Bake for 15–20 minutes, or until golden brown and puffed.
6. To assemble, cut the shortcakes in half and layer with macerated strawberries and Greek yogurt or whipped coconut cream.

This low-sodium strawberry shortcake is a light, refreshing dessert that’s perfect for the summer months. The sweetness of the strawberries paired with the fluffy shortcakes and creamy topping is a winning combination. With no added salt and a wholesome whole-wheat base, this dessert is a healthier way to enjoy a classic favorite without compromising on taste.

Low-Sodium Coconut Macaroons

These coconut macaroons are a sweet and chewy treat that’s simple to make and full of coconut flavor. Naturally low in sodium, these macaroons are the perfect balance of sweet, moist coconut and crisp edges. They’re a great choice for a Sunday dessert, and you can enjoy them guilt-free with their low-sodium and gluten-free attributes.

Ingredients:

• 2 1/2 cups shredded unsweetened coconut
• 2 egg whites
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk egg whites until soft peaks form.
3. Gently fold in the shredded coconut, honey or maple syrup, vanilla extract, and almond extract (if using).
4. Scoop tablespoon-sized portions of the mixture onto the prepared baking sheet, shaping them into small mounds.
5. Bake for 15–18 minutes, or until the edges of the macaroons are golden brown.
6. Allow the macaroons to cool completely before serving.

Coconut macaroons are a naturally low-sodium treat that’s both chewy and crisp. With their simple ingredients and sweet coconut flavor, they’re an excellent dessert option for those looking to indulge without consuming too much sodium. These macaroons are easy to make and perfect for sharing with friends or family, making them an ideal Sunday dessert.

Low-Sodium Chia Seed Pudding with Berries

This chia seed pudding is a nutritious and satisfying dessert that’s easy to prepare in advance. The chia seeds absorb liquid overnight, creating a creamy texture that pairs wonderfully with fresh berries. This dessert is naturally low in sodium, high in fiber, and packed with antioxidants from the fruit, making it a great choice for a healthy yet indulgent Sunday treat.

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 1 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• Fresh mint leaves for garnish (optional)

Instructions:

1. In a bowl or jar, combine chia seeds, almond milk, honey or maple syrup, and vanilla extract. Stir well to ensure the chia seeds are evenly distributed.
2. Cover the bowl or jar and refrigerate overnight (or for at least 4 hours) to allow the chia seeds to absorb the liquid and thicken.
3. When ready to serve, stir the pudding to break up any clumps, then spoon into serving bowls.
4. Top with fresh mixed berries and garnish with mint leaves if desired.

Chia seed pudding is a simple and healthy dessert that’s low in sodium but rich in nutrients. The creamy texture of the pudding combined with the freshness of the berries creates a delightful contrast, making it a perfect Sunday treat. It’s easy to make ahead of time, so you can enjoy a delicious and nutritious dessert without the hassle.

Low-Sodium Banana Bread

This moist and flavorful banana bread is the perfect Sunday treat, offering a naturally sweetened and low-sodium option that doesn’t compromise on taste. The ripeness of the bananas provides a natural sweetness, and with the inclusion of whole wheat flour, this banana bread is not only low in sodium but also packed with fiber and nutrients, making it a healthier alternative to traditional banana bread.

Ingredients:

• 3 ripe bananas, mashed
• 1/4 cup unsweetened applesauce
• 1/4 cup honey or maple syrup
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups whole wheat flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 1/2 cup chopped walnuts or dark chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix the mashed bananas, applesauce, honey (or maple syrup), eggs, and vanilla extract.
3. In another bowl, combine the whole wheat flour, baking soda, cinnamon, and nutmeg.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in walnuts or chocolate chips if using.
6. Pour the batter into the prepared loaf pan and bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
7. Let the banana bread cool before slicing and serving.

This low-sodium banana bread is a fantastic way to indulge in a classic treat without the added sodium. The natural sweetness from the ripe bananas and the warm spices make it a comforting dessert or snack. It’s a perfect Sunday bake, and you can enjoy it as an afternoon snack or a light dessert with a cup of tea or coffee.

Low-Sodium Apple Crisp

Apple crisp is a warm, comforting dessert that’s perfect for a cozy Sunday evening. This version is low in sodium, featuring baked apples with a crumbly topping made from oats and a hint of cinnamon. With minimal added sugar and no added salt, this dessert is a healthier twist on the traditional apple crisp while still delivering the same delicious flavors.

Ingredients:

• 4 medium apples, peeled and sliced
• 1 tbsp lemon juice
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 1/2 cup old-fashioned rolled oats
• 1/4 cup whole wheat flour
• 2 tbsp honey or maple syrup
• 2 tbsp unsalted butter, melted
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch baking dish.
2. Toss the sliced apples with lemon juice, cinnamon, and nutmeg in a bowl, then transfer them to the prepared baking dish.
3. In another bowl, combine the oats, flour, honey (or maple syrup), and melted butter. Mix until crumbly.
4. Sprinkle the oat mixture evenly over the apples.
5. Add the chopped nuts (if using) and bake for 30–35 minutes, or until the apples are tender and the topping is golden brown.
6. Let the apple crisp cool slightly before serving. It’s delicious on its own or served with a scoop of vanilla ice cream or Greek yogurt.

This low-sodium apple crisp is the perfect dessert to enjoy on a Sunday, with warm baked apples and a crisp, oat-based topping. The minimal added sugar and lack of salt allow the natural sweetness of the apples to shine through. This dessert is not only comforting but also offers a healthier option to indulge in without sacrificing flavor.

Low-Sodium Frozen Yogurt Bark with Mixed Berries

This frozen yogurt bark is a fun and refreshing dessert that’s easy to make and perfect for a light, sweet treat. With creamy yogurt, fresh berries, and a drizzle of honey, this dessert is naturally low in sodium and can be customized with your favorite toppings. It’s a healthy, cooling option for a Sunday afternoon or a light after-dinner dessert.

Ingredients:

• 2 cups plain low-fat Greek yogurt
• 1 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 1 tbsp chopped nuts (optional)
• 1 tbsp unsweetened shredded coconut (optional)

Instructions:

1. Line a baking sheet with parchment paper.
2. In a bowl, mix together the Greek yogurt, honey (or maple syrup), and vanilla extract.
3. Spread the yogurt mixture evenly onto the prepared baking sheet, smoothing it into a thin, even layer.
4. Top the yogurt with mixed berries, nuts, and shredded coconut (if using).
5. Freeze the yogurt for at least 2 hours, or until firm.
6. Once frozen, break the yogurt into pieces and serve immediately.

Low-sodium frozen yogurt bark is a fun and customizable dessert that’s both refreshing and healthy. The Greek yogurt base provides creaminess and protein, while the berries add a burst of sweetness and antioxidants. It’s a great option for a guilt-free Sunday dessert, and you can easily adapt it with your favorite toppings for a personalized treat.

Low-Sodium Lemon Sorbet

This refreshing lemon sorbet is a perfect dessert to cool down on a warm Sunday afternoon. With the tangy sweetness of fresh lemons, this sorbet is naturally low in sodium and contains only a few simple ingredients. The bright, citrusy flavor of the lemon provides an invigorating contrast to the creamy texture, making this dessert light, sweet, and rejuvenating.

Ingredients:

• 1 1/2 cups fresh lemon juice (about 4-5 lemons)
• 1/2 cup honey or maple syrup
• 2 cups cold water
• 1 tsp lemon zest
• 1/2 tsp vanilla extract (optional)

Instructions:

1. In a saucepan, combine the water and honey (or maple syrup) over medium heat. Stir until the honey is dissolved, and then remove from heat. Let cool.
2. Stir in the fresh lemon juice, lemon zest, and vanilla extract (if using).
3. Pour the mixture into a shallow dish or ice cream maker, and place it in the freezer.
4. If using a shallow dish, stir the mixture every 30 minutes for 3-4 hours until it reaches a slushy consistency. If using an ice cream maker, follow the manufacturer’s instructions.
5. Once the sorbet is firm and scoopable, serve in chilled bowls or cones.

This low-sodium lemon sorbet is an ideal dessert for hot weather, offering a citrusy refreshment without the guilt. It’s simple to make and requires only a few ingredients, yet the result is a delightful frozen treat that everyone will enjoy. Its bright, tangy flavor will cleanse your palate and leave you feeling satisfied without any added salt or excess sugar.

Low-Sodium Peach Crumble

Peach crumble is a warm, comforting dessert that’s perfect for a Sunday afternoon. This low-sodium version uses fresh peaches and a simple oat-based topping for a naturally sweet and healthier treat. The crumble is soft and slightly crisp, offering the perfect balance of textures with minimal sodium, so you can enjoy it guilt-free.

Ingredients:

• 4 ripe peaches, peeled and sliced
• 1 tbsp lemon juice
• 1/4 tsp ground cinnamon
• 1/2 cup rolled oats
• 1/4 cup whole wheat flour
• 2 tbsp unsalted butter, melted
• 2 tbsp honey or maple syrup
• 1/4 tsp ground nutmeg (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a bowl, toss the sliced peaches with lemon juice and cinnamon. Spread the peaches evenly in the prepared dish.
3. In a separate bowl, combine the rolled oats, whole wheat flour, melted butter, honey (or maple syrup), and nutmeg (if using). Stir until the mixture forms a crumbly topping.
4. Sprinkle the oat topping over the peaches.
5. Bake for 30–35 minutes, or until the peaches are tender and the topping is golden brown.
6. Let the crumble cool slightly before serving. It’s great on its own or paired with a scoop of low-fat vanilla ice cream or Greek yogurt.

This low-sodium peach crumble offers all the comforting flavors of a classic dessert with fewer concerns about sodium intake. The combination of juicy, sweet peaches and the crispy oat topping makes for a delicious treat that’s both satisfying and healthier. It’s an excellent choice for those seeking a light dessert that still packs plenty of flavor, making it a great Sunday indulgence.

Low-Sodium Chocolate Avocado Pudding

This rich and creamy chocolate avocado pudding is a decadent yet healthy dessert that’s naturally low in sodium. Avocados provide a smooth, creamy base, while cocoa powder and a touch of sweetener create a luscious chocolate flavor. This pudding is perfect for those craving a chocolate dessert without the added sodium or excess sugar found in traditional recipes.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/4 cup unsweetened almond milk (or milk of choice)
• Pinch of ground cinnamon (optional)
• Fresh berries or shaved dark chocolate for garnish (optional)

Instructions:

1. In a blender or food processor, combine the avocados, cocoa powder, honey (or maple syrup), vanilla extract, and almond milk.
2. Blend until smooth and creamy, scraping down the sides of the bowl as needed.
3. Taste and adjust sweetness, adding more honey or syrup if desired.
4. For a richer flavor, add a pinch of ground cinnamon and blend again.
5. Spoon the pudding into serving bowls and chill in the refrigerator for at least 1 hour to allow it to set.
6. Garnish with fresh berries or shaved dark chocolate before serving.

This low-sodium chocolate avocado pudding is a surprisingly creamy and indulgent dessert that’s both healthy and satisfying. The avocado creates a velvety texture, while the cocoa powder and sweetener provide the rich chocolate flavor you crave. It’s a perfect dessert for anyone looking for a chocolate treat without the high sodium content, and it’s a great option to enjoy on a Sunday evening.

Note: More recipes are coming soon!