35+Delicious Friday Low Sodium Dessert Recipes For Sweet Tooth

We all love to indulge in something sweet, especially on Fridays when the weekend is just beginning.

But for those who need to watch their sodium intake, finding the perfect dessert that’s both satisfying and low-sodium can be a challenge.

If you’re looking to indulge without compromising your health, you’re in the right place!

We’ve compiled a list of 35+ delicious low-sodium dessert recipes that are perfect for a Friday treat.

Whether you prefer creamy, fruity, or chocolaty desserts, there’s something for everyone to enjoy in this collection.

So, get ready to indulge in guilt-free sweetness with these easy-to-make, low-sodium treats!

35+ Delicious Friday Low Sodium Dessert Recipes For Sweet Tooth

Friday evenings are meant for relaxation and enjoyment, and there’s no better way to start the weekend than with a delicious dessert.

With these 35+ low-sodium recipes, you can treat yourself and your loved ones to sweet indulgences without the worry of overloading on sodium.

From fruity sorbets to rich, creamy puddings, these desserts offer the perfect balance of taste and health.

So, go ahead, take your pick from the recipes above, and end your week on a sweet note while keeping your sodium intake in check.

Keto Chocolate Avocado Mousse

This keto chocolate avocado mousse is a rich and creamy dessert that combines healthy fats from avocados with the decadent taste of chocolate. It’s sweetened with a sugar substitute, making it a perfect low-sodium, low-carb, and keto-friendly treat. This mousse is quick to make, requiring minimal ingredients, and is ideal for those following a low-sodium diet without compromising on flavor.

Ingredients:

• 1 ripe avocado
• 2 tbsp unsweetened cocoa powder
• 1/4 cup unsweetened almond milk (or other keto-friendly milk)
• 1-2 tbsp erythritol or other sugar substitutes to taste
• 1 tsp vanilla extract
• Pinch of salt (optional)

Instructions:

1. Scoop the avocado flesh into a blender or food processor.
2. Add the cocoa powder, almond milk, erythritol, and vanilla extract.
3. Blend until smooth and creamy, adjusting sweetness as needed.
4. Taste and add a pinch of salt if you like, although this is optional as the chocolate flavor stands out on its own.
5. Spoon into serving dishes and chill in the refrigerator for at least 30 minutes before serving.

his keto chocolate avocado mousse is not only a delicious dessert but also a great way to indulge without the guilt. With the creamy texture of avocado and rich cocoa flavor, it’s a satisfying low-sodium option that fits into a keto or low-carb lifestyle. It’s a great treat for any occasion, and you can customize the sweetness to suit your preferences, making it a versatile and enjoyable dessert.

Low-Sodium Coconut Macaroons

These low-sodium coconut macaroons are chewy, sweet, and naturally gluten-free, making them an excellent choice for anyone following a low-sodium or keto diet. With just a few ingredients, they’re easy to prepare and can satisfy your sweet tooth while keeping sodium intake in check. These macaroons are also a good source of healthy fats from coconut, and they’re perfect for a light dessert or snack.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 egg whites
• 1/4 cup erythritol or other sugar substitutes
• 1 tsp vanilla extract
• Pinch of salt (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk the egg whites until they form stiff peaks.
3. Gently fold in the shredded coconut, erythritol, vanilla extract, and a pinch of salt (optional).
4. Spoon the mixture into small mounds on the prepared baking sheet, about 1 inch apart.
5. Bake for 10-12 minutes or until the tops are golden brown.
6. Allow the macaroons to cool before serving.

These coconut macaroons are a fantastic low-sodium dessert option, combining the natural sweetness of coconut with the fluffy texture of egg whites. The use of erythritol ensures that the dessert remains low in carbs while still providing a satisfying sweetness. They’re easy to make, naturally gluten-free, and perfect for anyone looking to stick to a low-sodium, keto-friendly diet.

Low-Sodium Lemon Cheesecake Bites

Lemon cheesecake bites are a refreshing and satisfying dessert that brings together the tartness of lemon and the creamy texture of cheesecake, all while being low-sodium and keto-friendly. These bite-sized treats are perfect for a small indulgence, offering a burst of flavor without the guilt. The almond flour crust adds a subtle crunch, complementing the rich filling beautifully.

Ingredients:

• 1 1/2 cups cream cheese, softened
• 1/4 cup sour cream
• 2 tbsp erythritol or other sugar substitutes
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp vanilla extract
• 1/2 cup almond flour (for crust)
• 2 tbsp melted butter
• Pinch of salt (optional)

Instructions:

1. Preheat the oven to 325°F (165°C). Line a muffin tin with paper liners.
2. In a small bowl, combine the almond flour, melted butter, and a pinch of salt (optional). Press the mixture into the bottom of the muffin cups to form a crust.
3. In a separate bowl, blend together the cream cheese, sour cream, erythritol, lemon juice, lemon zest, and vanilla extract until smooth.
4. Spoon the cheesecake mixture onto the almond flour crusts in the muffin tin.
5. Bake for 15-20 minutes, or until the edges are lightly golden and the centers are set.
6. Let the bites cool completely before removing them from the tin. Chill in the refrigerator for at least an hour before serving.

These lemon cheesecake bites offer the perfect balance of tangy lemon and creamy cheesecake in a low-sodium, keto-friendly package. The almond flour crust provides a satisfying crunch while keeping the dish low in carbs. Whether you serve them at a special event or as a weekly treat, these cheesecake bites are an easy and indulgent dessert that everyone can enjoy without compromising their dietary needs:

Keto Berry Coconut Cream Parfait

This keto berry coconut cream parfait is a light and refreshing dessert, perfect for satisfying your sweet tooth without the added sodium. The creamy coconut layer is rich and decadent, while fresh berries provide a burst of flavor. This dessert is quick to make and is great for anyone on a low-sodium, low-carb, or keto diet. Plus, it’s packed with healthy fats and antioxidants from the coconut and berries.

Ingredients:

• 1 cup unsweetened coconut cream
• 1/2 cup heavy cream
• 1 tbsp erythritol or other sugar substitutes
• 1 tsp vanilla extract
• 1/2 cup mixed berries (blueberries, raspberries, strawberries)
• Shredded unsweetened coconut for garnish (optional)

Instructions:

1. In a medium bowl, whip together the coconut cream, heavy cream, erythritol, and vanilla extract until it forms soft peaks.
2. Layer the coconut cream mixture with fresh mixed berries in individual serving glasses or jars.
3. Repeat the layers until all ingredients are used, ending with a layer of berries on top.
4. Garnish with a sprinkle of shredded coconut if desired.
5. Refrigerate for at least 1 hour to allow the flavors to meld before serving.

This keto berry coconut cream parfait is a delightful combination of rich coconut cream and fresh, tangy berries. The sweetness from the erythritol enhances the natural flavors, while the coconut cream offers a velvety texture. It’s an ideal dessert for anyone following a low-sodium or keto diet, providing a balance of healthy fats and antioxidants in every bite. This treat is simple to make, visually appealing, and perfect for any occasion.

Low-Sodium Almond Joy Fat Bombs

hese low-sodium almond joy fat bombs are a delicious and indulgent dessert that combines rich chocolate, creamy coconut, and crunchy almonds, all while staying low in carbs and sodium. They are perfect for anyone looking for a satisfying sweet treat that fits their keto or low-sodium diet. These fat bombs are packed with healthy fats from coconut oil and almond butter, making them a great way to fuel your day with a low-sodium snack.

Ingredients:

• 1/4 cup unsweetened cocoa powder
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened shredded coconut
• 2 tbsp almond butter
• 1/4 cup erythritol or other sugar substitutes
• 8-10 whole almonds
• 1/2 tsp vanilla extract
• Pinch of salt (optional)

Instructions:

1. In a mixing bowl, combine the melted coconut oil, cocoa powder, erythritol, vanilla extract, almond butter, and shredded coconut. Stir well to combine.
2. Spoon the mixture into silicone molds or mini muffin tin liners, filling each mold halfway.
3. Place one whole almond in the center of each fat bomb.
4. Freeze for at least 2 hours or until solid.
5. Remove the fat bombs from the molds and store them in the freezer or refrigerator.

These low-sodium almond joy fat bombs are a perfect combination of sweetness, crunch, and healthy fats. The rich chocolate and almond butter base is complemented by the crunchy almond and shredded coconut topping, making it a satisfying dessert that fits your keto or low-sodium diet. They’re incredibly easy to prepare and make a great snack to have on hand when you need something sweet but healthy. With minimal ingredients and maximum flavor, these fat bombs are an excellent treat for any occasion.

Keto Peanut Butter Chocolate Cups

These keto peanut butter chocolate cups are a simple and satisfying dessert that combines the classic flavors of peanut butter and chocolate in a sugar-free, low-sodium package. They’re perfect for a quick treat when you’re craving something sweet but don’t want to stray from your low-carb, keto, or low-sodium goals. Made with natural peanut butter and sugar substitutes, these cups are rich, creamy, and a guilt-free indulgence.

Ingredients:

• 1/2 cup natural peanut butter (unsweetened)
• 1/4 cup unsweetened cocoa powder
• 2 tbsp coconut oil, melted
• 1-2 tbsp erythritol or other sugar substitutes (adjust to taste)
• 1/2 tsp vanilla extract
• Pinch of salt (optional)

Instructions:

1. In a small bowl, mix together the peanut butter, cocoa powder, melted coconut oil, erythritol, vanilla extract, and a pinch of salt if desired.
2. Spoon the mixture into silicone muffin cups or mini cupcake liners, filling each about halfway.
3. Freeze the cups for 1-2 hours or until the chocolate has hardened.
4. Once solid, remove from the molds and store them in the refrigerator or freezer.

These keto peanut butter chocolate cups are an indulgent yet healthy dessert that fits perfectly into a low-sodium, low-carb, and keto diet. With a creamy peanut butter filling and a rich chocolate coating, they offer the classic peanut butter cup experience with none of the guilt. These treats are simple to make and require only a few ingredients, making them ideal for when

Keto Chia Seed Pudding with Vanilla Almond Milk

This keto chia seed pudding is a creamy, satisfying dessert made with vanilla almond milk and sweetened with a low-carb sugar substitute. It’s packed with fiber and omega-3 fatty acids, making it a nutrient-dense treat. The pudding has a smooth texture, and when topped with a few fresh berries or nuts, it becomes an indulgent dessert that’s low in sodium and carbs.

Ingredients:

• 2 tbsp chia seeds
• 1 cup unsweetened vanilla almond milk
• 1 tbsp erythritol or other sugar substitutes (adjust to taste)
• 1/2 tsp vanilla extract
• Pinch of salt (optional)
• Fresh berries or nuts for topping (optional)

Instructions:

1. In a bowl, mix the chia seeds, almond milk, erythritol, vanilla extract, and a pinch of salt (optional).
2. Stir well to combine, ensuring that the chia seeds are evenly distributed in the liquid.
3. Cover and refrigerate the pudding for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
4. Before serving, stir the pudding and top with fresh berries or nuts if desired.

Keto chia seed pudding is an easy, nutrient-packed dessert that’s perfect for those following a low-sodium, keto, or low-carb lifestyle. The chia seeds provide fiber and healthy fats, while the almond milk keeps the dessert light and creamy. This pudding is customizable, and adding a topping of fresh berries or nuts makes it even more delicious. It’s a perfect make-ahead dessert for a busy week or a light treat any time of the day.

Low-Sodium Cinnamon Almond Cookies

These low-sodium cinnamon almond cookies are simple, crunchy, and packed with flavor. The natural sweetness from erythritol combined with the warm cinnamon spice makes them an irresistible low-carb treat. These cookies are easy to prepare and great for anyone who wants a quick dessert that’s low in sodium and carbs without sacrificing flavor.

Ingredients:

• 1 cup almond flour
• 1/4 cup erythritol or other sugar substitutes
• 1 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 cup unsweetened almond milk
• 1 egg
• 1/4 tsp vanilla extract
• Pinch of salt (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, erythritol, cinnamon, baking soda, and a pinch of salt (if using).
3. Add the almond milk, egg, and vanilla extract. Stir until a dough forms.
4. Scoop tablespoon-sized portions of dough and roll them into balls. Flatten them slightly with your fingers and place them on the prepared baking sheet.
5. Bake for 8-10 minutes, or until the edges are golden brown.
6. Let the cookies cool on the baking sheet before transferring them to a wire rack.

These cinnamon almond cookies are a delightful and low-sodium option for anyone craving a sweet snack or dessert. The combination of almond flour and erythritol ensures that these cookies are low in carbs and sodium while delivering a satisfying crunch. The cinnamon adds warmth and spice, making them a perfect treat for fall or winter. With their simple ingredients and quick preparation, they’re perfect for anyone following a low-sodium or keto diet.

Keto Strawberry Coconut Fat Bombs

These keto strawberry coconut fat bombs combine the flavors of fresh strawberries and creamy coconut for a refreshing, low-sodium dessert that’s perfect for a quick treat. Packed with healthy fats and fiber, these fat bombs are ideal for satisfying your sweet tooth while staying on track with a low-carb, keto, or low-sodium diet. The fresh strawberry flavor is balanced by the richness of coconut, making these fat bombs a crowd-pleasing dessert.

Ingredients:

• 1/4 cup unsweetened coconut flakes
• 1/4 cup coconut oil, melted
• 1/4 cup freeze-dried strawberries, crushed into a powder
• 2 tbsp erythritol or other sugar substitutes
• 1/2 tsp vanilla extract
• Pinch of salt (optional)

Instructions:

1. In a bowl, combine the melted coconut oil, coconut flakes, freeze-dried strawberry powder, erythritol, vanilla extract, and a pinch of salt (if desired).
2. Stir until all ingredients are well combined.
3. Spoon the mixture into silicone molds or mini muffin tin liners, filling each about halfway.
4. Freeze for at least 2 hours, or until the fat bombs are solid.
5. Remove from the molds and store in the refrigerator or freezer.

hese keto strawberry coconut fat bombs offer a delightful balance of fresh strawberry flavor and rich coconut texture. They’re a perfect low-sodium, keto-friendly dessert for those looking to indulge without the carbs. With the natural sweetness from erythritol and the creamy consistency of coconut oil, these fat bombs are satisfying and great for keeping your energy levels up. Whether you’re craving a sweet bite after a meal or need a quick snack, these fat bombs are a perfect solution.

Keto Chocolate-Dipped Strawberries

Keto chocolate-dipped strawberries are a simple, elegant, and indulgent treat that pairs fresh, juicy strawberries with a rich dark chocolate coating. This dessert is low in sodium, carbs, and sugars, making it the perfect keto-friendly, guilt-free indulgence. These chocolate-dipped strawberries are easy to prepare, visually appealing, and are an ideal treat for special occasions or as a quick sweet snack.

Ingredients:

• 12 large fresh strawberries, washed and dried
• 1/2 cup unsweetened dark chocolate chips (preferably 85% or higher)
• 1 tbsp coconut oil or unsweetened almond milk
• Erythritol or other sugar substitutes (optional, for extra sweetness)

Instructions:

1. Line a baking sheet with parchment paper.
2. Melt the dark chocolate chips and coconut oil (or almond milk) in a heatproof bowl over a pot of simmering water or in the microwave. Stir until smooth.
3. If you prefer a sweeter coating, add a small amount of erythritol to the melted chocolate and stir.
4. Dip each strawberry into the melted chocolate, swirling it to coat about two-thirds of the berry.
5. Place the dipped strawberries on the prepared baking sheet and refrigerate for at least 30 minutes, or until the chocolate hardens.
6. Serve chilled and enjoy!

Keto chocolate-dipped strawberries are a decadent yet simple dessert that blends the natural sweetness of strawberries with the richness of dark chocolate. The perfect treat for anyone following a low-sodium, low-carb, or keto lifestyle, these strawberries are easy to make, elegant, and customizable. They’re great for parties, date nights, or as a delightful after-dinner treat.

Low-Sodium Lemon Poppy Seed Muffins

These low-sodium lemon poppy seed muffins are light, fluffy, and bursting with fresh lemon flavor. Made with almond flour and sweetened with erythritol, they are a keto-friendly and low-sodium dessert option. The poppy seeds add a subtle crunch and visual appeal, making these muffins not only delicious but also perfect for brunch or as a snack throughout the day.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol or other sugar substitutes
• 1 tbsp poppy seeds
• 1 tsp baking powder
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• Pinch of salt (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, erythritol, poppy seeds, baking powder, and a pinch of salt (if desired).
3. In a separate bowl, whisk the eggs, almond milk, melted coconut oil, lemon juice, and lemon zest.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Spoon the batter into the muffin tin, filling each cup about three-quarters full.
6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool before serving.

These low-sodium lemon poppy seed muffins are a bright, zesty, and satisfying treat that’s both keto and low-sodium friendly. With the perfect balance of fresh lemon and a subtle crunch from the poppy seeds, they’re a great option for anyone looking to enjoy a light dessert or snack. They’re easy to make, versatile, and can be enjoyed as part of a low-carb breakfast or a refreshing afternoon treat.

Keto Raspberry Almond Bars

These keto raspberry almond bars are a delicious and fruity dessert that combines the tanginess of fresh raspberries with the nutty flavor of almond flour. With a simple crust and a smooth raspberry layer, these bars are low in sodium, keto-friendly, and full of antioxidants. They’re perfect for anyone who loves a tart-sweet treat and want to avoid the high sodium and sugar found in traditional desserts.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup erythritol or other sugar substitutes
• 1/4 tsp baking soda
• 1/4 cup melted butter or coconut oil
• 1/2 cup fresh raspberries (or raspberry puree)
• 1 tbsp lemon juice
• 1/4 tsp vanilla extract
• 1/4 cup sliced almonds (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a mixing bowl, combine the almond flour, erythritol, and baking soda.
3. Add the melted butter (or coconut oil) and stir until the mixture forms a crumbly dough.
4. Press the dough into the bottom of the prepared baking pan to form a crust.
5. In a separate bowl, mash the fresh raspberries and mix with lemon juice and vanilla extract.
6. Spread the raspberry mixture evenly over the crust.
7. Sprinkle sliced almonds on top.
8. Bake for 18-20 minutes, or until the edges are golden and the raspberry layer has set.
9. Allow to cool before slicing into bars.

These keto raspberry almond bars are a refreshing and indulgent dessert that brings together the natural sweetness of raspberries with the nutty flavor of almond flour. The combination of the almond crust and raspberry topping creates a perfect balance of textures, while the sliced almonds add an extra layer of crunch. These bars are ideal for those following a low-sodium or keto diet, offering a delicious way to enjoy a sweet treat without the added sugar or sodium. They’re great for a light dessert or snack anytime.

Keto Avocado Chocolate Mousse

his creamy, velvety keto avocado chocolate mousse is the perfect low-sodium dessert to indulge in. Made with ripe avocados, cocoa powder, and a sugar substitute like erythritol, this mousse is rich, smooth, and satisfying. It’s packed with healthy fats from the avocado, making it an excellent treat for anyone looking for a low-sodium, keto-friendly dessert that’s both delicious and nutritious.

Ingredients:

• 1 ripe avocado, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or other sugar substitutes
• 1/2 tsp vanilla extract
• 1/4 cup unsweetened almond milk
• Pinch of salt (optional)

Instructions:

1. In a blender or food processor, combine the ripe avocado, cocoa powder, erythritol, vanilla extract, almond milk, and a pinch of salt (if desired).
2. Blend until smooth and creamy, scraping down the sides as needed.
3. Taste and adjust sweetness, adding more erythritol if necessary.
4. Spoon the mousse into small serving dishes and refrigerate for at least 1 hour to chill and set.
5. Garnish with whipped cream, cocoa nibs, or a few raspberries if desired before serving.

This keto avocado chocolate mousse is a decadent yet healthy dessert that’s perfect for anyone following a low-sodium or keto diet. The avocado provides a creamy texture, while the cocoa powder adds a rich chocolate flavor. This mousse is not only low in sodium but also packed with healthy fats and fiber. It’s a great dessert for a special occasion or whenever you’re craving something rich and indulgent without compromising your health goals.

Low-Sodium Coconut Macaroons

These low-sodium coconut macaroons are light, chewy, and sweetened with erythritol to keep them keto-friendly. Made with just a few simple ingredients, they are an easy and satisfying dessert that fits into your low-sodium or low-carb lifestyle. These macaroons have a natural sweetness from the coconut and a delicate texture, making them a perfect treat for anyone craving something light yet flavorful.

Ingredients:

• 2 cups unsweetened shredded coconut
• 1/4 cup erythritol or other sugar substitutes
• 2 large egg whites
• 1/2 tsp vanilla extract
• Pinch of salt (optional)

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, erythritol, egg whites, vanilla extract, and a pinch of salt (if using).
3. Mix until everything is well combined and forms a sticky dough.
4. Using a spoon or your hands, shape the dough into small mounds and place them on the prepared baking sheet.
5. Bake for 15-20 minutes, or until the edges are golden brown and the macaroons are firm.
6. Allow them to cool completely before serving.

These low-sodium coconut macaroons are a sweet, chewy, and satisfying treat for anyone following a keto or low-sodium diet. The shredded coconut provides natural sweetness and texture, while the erythritol keeps the macaroons low in carbs. With only a few ingredients and minimal prep time, these macaroons are easy to make and perfect for satisfying your sweet tooth without going overboard on sodium or sugar.

Keto Lemon Panna Cotta

Keto lemon panna cotta is a creamy, citrus-infused dessert that’s rich in flavor and incredibly easy to prepare. The panna cotta is made with heavy cream, a sugar substitute, and fresh lemon zest and juice, making it the perfect combination of tangy and sweet. This low-sodium, keto-friendly dessert is perfect for a refreshing treat at the end of a meal or for any special occasion.

Ingredients:

• 1 1/2 cups heavy cream
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or other sugar substitutes
• 1 tbsp gelatin powder
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp vanilla extract

Instructions:

1. In a small bowl, sprinkle the gelatin powder over the almond milk and let it bloom for about 5 minutes.
2. In a saucepan, heat the heavy cream and erythritol over medium heat until the sweetener dissolves and the mixture is warm, but not boiling.
3. Stir in the lemon juice, lemon zest, and vanilla extract, followed by the bloomed gelatin mixture. Stir until the gelatin is fully dissolved.
4. Remove from heat and pour the mixture into individual serving cups or ramekins.
5. Refrigerate for at least 4 hours or until set.
6. Serve chilled, garnished with additional lemon zest or fresh berries if desired.

Keto lemon panna cotta is a delicate, creamy dessert that offers a refreshing citrus flavor without the added sugar or sodium. The gelatin gives it a smooth, silky texture that’s perfect for a light and elegant dessert. This low-sodium panna cotta is great for a special occasion or as a refreshing treat after a rich meal. It’s easy to make and can be customized with different flavor infusions or garnishes, making it a versatile and delightful dessert option.

Note: More recipes are coming soon!