How I ate Dessert for Breakfast without Gaining a Pound

by AbbyFitz

Go ahead and indulge. I did. In fact, I even ate dessert for breakfast. In this article, I share my favorite GF low carb dessert recipes with you and explain how I lost 25 pounds.

I was a deprived child.

Daddy was a health nut, so for the first few years of my life I had absolutely no sweets whatsoever.

Nada. Zilch. Not even birthday cake.

Eventually concerned aunts, uncles, family friends, and strangers off the street finally took pity on me and fed me something sweet.

That one bite started a lifelong affair, but it's been a bittersweet relationship. What was good for my taste buds wasn't always good for my waistline.

Finally, after gaining 25 pounds, I learned how I could eat dessert everyday, even for breakfast, and not gain a pound. In fact, I ate this way when I was losing weight.

Sound impossible? Read on to find out exactly how I did it.

An Intervention in the Dressing Room

I was overweight, but how could I lose without starving?

Kermit Eating Ice CreamMe and sweets (especially chocolate) have had a long and enjoyable life together. I ate some form of dessert everyday until I hit age 35.

Stupid metabolism.

I hadn't realized just how much weight I had gained. It sounds weird, but I didn't think my body had changed at all. I was still skinny in my head until I went shopping for a new dress.

I had always worn a size 8 in my adult years. Let's just say that wasn't the number I was seeing that day in the mall. I kept trying on larger and larger sizes until I realized even a 14 was too small. I choked back tears as I left the changing room. I refused to buy a size that big and vowed I'd lose weight.

I tried the traditional way by cutting calories and exercising, but an annoying thing happened. I ran out of calories before I ran out of day and I was starving by 6:00 p.m.

I remember sitting on the couch one evening thinking, "God didn't make us to be fat, and he sure enough didn't want us to be hungry either," so I knew there had to be a better way to lose weight.

I scoured the internet for alternative weight loss plans, and finally found one that captured my interest.

The low carb way of eating, ie. Wheat Belly, Atkins, and the like, meant no calorie counting, eating until I was full, and *gasp* I even got to eat dessert.

Hey, now that's my kind of diet!

A Carb Lover's Conversion

I turned from my carb-laden ways and became a believer in this new way of eating.

I first learned about this new way of eating from Maria Emmerich's blog. Maria's a nutrition expert, and she explained how the unhealthy foods I was eating were impacting my body.

To lose weight, I thought I'd have to say goodbye to my beloved sweets, not to mention comfort foods like pizza and cinnamon rolls.

Thankfully, Maria doesn't think diet equals deprived.

I tried oodles of her makeover recipes on her blog. They were so great, I bought several of her cookbooks. I found them all chock full of yummy recipes, many of which were healthy versions of junk food I loved in my old life.

Healthy Twinkies? Heck, yeah!

I became so devoted, I started sounding like the Jehovah's Witnesses that knock on your door. Instead of extolling the wonders of God's word, I was praising this new world of healthy food I had discovered.

Cookbook: Nutritious and Delicious

Healthified GF recipes include Little Debbies, Ho-Ho's, canolis, oh, my!

More Books by Maria Emmerich:

Maria Emmerich's Chocolate Chip Cookie Recipe

Maria Emmerich's Chocolate Chip Cookie Recipe

From her cookbook, "Nutritious and Delicious." P.S. Her recipe for Twinkies are in this book, too!

Prep time 10 min  -  Total time 20 min
Ingredients for 12 servings
1 stick softened butter  • 1 egg  • 1 cup almond flour  • 1/4 cup vanilla whey powder  • 1 tsp vanilla  • 1 tsp baking powder  • 1/2 cup sugar free chocolate chips  • 1/4 cup sweetener (erythritol, Steviva, xylitol)  • 2 tsp stevia glycerite


Preheat oven to 350 F.

Combine wet ingredients:

Combine wet ingredients:

Mix together your butter, sweetener, vanilla, and egg.

Combine the dry guys, and throw it all together:

Combine the dry guys, and throw it all together:

Thoroughly combine almond flour, baking powder, and whey powder. Mix wet and dry ingredients together.

Fold in chocolate chips.



Drop by teaspoonfuls on a greased cookie sheet and bake for 9 minutes. Remove and let cool on a rack.

Each cookies contains .3 carbs.

Recipe  4.8/5 Stars (4 Votes)


I've been in search of a healthy replacement for chocolate chip cookies for a while. This recipe is fantastic, and nearly tops my favorite low carb, gluten free chewy chocolate chip cookie recipe.

The butter makes this batter extremely soft. If it's warm in the kitchen, I suggest refrigerating the batter just to firm it up a bit before putting it in the oven.

If you're feeling nutty, add 1/4 cup chopped nuts.

Give us This Day our Daily Bread...

But only if it's gluten free.

I discovered Dr. Davis about the same time I discovered Maria, and I was just as intrigued. Just the title of his book, "Wheat Belly," was enough to get me excited about watching my pouch melt away.

His book kind of freaked my out, really. Who knew that today's wheat is so genetically modified, that it nowhere near resembles itself from even 50 years ago?

I went on a no-wheat binge, and nobody within 10 feet of me escaped my condemnation of wheat. My son and mother went wheatless whether they liked it or not. Even the dog switched over to a grainless dog food.

My friends weren't safe either. I was so passionate about my wheat reformation, that any ailment they complained of, I was convinced it was because of wheat. Needless to say, I went through a dry spell when it came to dinners with friends.

I'm not out proselytizing being wheatless like I once was, but the dog and myself have stayed gluten free and we're loving it.

Cookbook: Wheat Belly Cookbook

Contains yummy recipes such as mini pizzas and peanut butter pie

Going wheat free has helped me with my weight loss, and it's also relieved some strange symptoms I had been experiencing when I was a wheat eater:

  • Severe bloating
  • Stomach pain
  • Unexplained diarrhea
  • Feelings of Anger (I was to the point of seeing a professional)
Wheat Belly's Mini Mocha Cakes

Wheat Belly's Mini Mocha Cakes

Taken from Dr. Davis' Wheat Belly Cookbook.

Prep time 10 min  -  Total time 30 min
Ingredients for 12 servings
8 ounces bittersweet chocolate, chopped  • 12 tbsp. butter  • 1/2 cup sweetener  • 2 tsp instant espresso powder  • 5 eggs  • 2 tsp vanilla

Let's Begin!

Let's Begin!

Preheat oven to 350 F. Grease or line a 12 muffin pan.

Melt the good stuff

Melt the good stuff

In a large bowl, microwave the chocolate and butter on high, removing every 30 seconds to stir. Continue until chocolate is completely melted. Stir in sweetener and espresso powder.

Add remaining ingredients.

Add remaining ingredients.

Add eggs and vanilla. Stir well.

Pour batter evenly into muffin cups.



Bake for 20 minutes, or until firm. Place muffins on rack until completely cool.

Recipe  5.0/5 Stars (2 Votes)

More Low Carb and Gluten Free Desserts:

The holidays aren't complete without pumpkin pie. But what about those with food allergies? This gluten free, dairy free, sugar free version will please everyone at your table.
Looking for a gluten free, dairy free, sugar free alternative to traditional barks and brittles? These little nutty pieces of heaven will become your favorite holiday candy recipe.

Gluten Free, Low Carb Cookbooks:

Paleo Desserts: 125 Delicious Everyday Favorites, Gluten- and Grain-Free

Now you can have your cake and be low carb, too! Gluten free baking is easy with this easy-to-use cookbook.

Paleo Sweets and Treats: Seasonally Inspired Desserts that Let You Have Your Cake and Your Paleo ...

What is the modern dessert lover to do when traditional baking is unhealthy?

The Paleo Chocolate Lovers' Cookbook: 80 Gluten-Free Treats for Breakfast & Dessert

The Paleo Chocolate Lovers Cookbook features 80 gluten-, grain-, and dairy-free recipes for the health-conscious chocolate lover. Kelly Brozyna, host of the delightful cooking b...


Abby Goes Commando

Yep, I like flying free...without a recipe that is.

After I'd had a few months of making healthy desserts under my belt, I decided to throw caution to the wind and make my own creation.

Who knew? Maybe I'd become the next Maria Emmerich or Elana Amsterdam, whipping out tasty creation after creation and publish my own cookbook.

Or maybe it would just taste like junk. Which it did. At first.

Eventually I did get the hang of having the right proportion of ingredients in a recipe and my muffin/cupcakes were born. I'm not bragging, but they're pretty tasty. I've taken it to several potlucks, and no one's been the wiser.

Since mastering my muffin recipe, I've gone on to create an awesome chocolate chip cookie recipe and a cheesecake fluff that is absolutely heavenly.

Abby's Awesomely Easy Muffins

Abby's Awesomely Easy Muffins

It's a muffin, but add some coconut oil frosting and they'd make perfect cupcakes.

Prep time 15 min  -  Total time 50 min
Ingredients for 12 servings
1 cup almond flour  • 1 tbsp coconut flour  • 1 tsp baking powder  • 1 tsp baking soda  • 2 tbsp cocoa  • 1/2 cup Steviva or to taste (or your preferred natural sweetener)  • pinch of salt  • 3 eggs  • 1 tbsp vanilla  • 1/4 cup melted coconut oil  • 1/2 cut coconut milk  • 1/4 cup sugar free chocolate chips or chunks (optional)  • 1/4 cup chopped nuts (optional)

Let's get started!

Let's get started!

Preheat oven to 325 degrees F and line the muffin tin.

Thoroughly mix the dry guys

Thoroughly mix the dry guys

Mix the flours, baking soda and powder, cocoa and salt in a large bowl.

Add wet ingredients.

Add wet ingredients.

Add the eggs, vanilla, coconut oil and coconut milk until combined. Mix in chocolate chips and nuts, if using.

*To keep the oil from turning solid, make sure all ingredients are room temperature.



Evenly fill the muffin tin and bake for 30 minutes, or until a toothpick comes out clean.

Recipe  5.0/5 Stars (2 Votes)


This recipe is very versatile. By adjusting a few ingredients, you can make:

  • Vanilla Muffins. Omit cocoa and chocolate chips and use 2 tbsp of coconut flour.
  • Banana Muffins. Add one mashed banana and decrease coconut milk to 1/2 cup.

How to Create Your Own Recipe

Take it one step at a time, and you'll have a sweet delight.

Tweaking and creating grain-free recipes can be tricky, but here's a few tips to get you started on your way to becoming a great gluten free baker. Just remember me if you make it big and become the next low carb megastar.

  1. Start by taking an existing recipe and add or omit ingredients to your liking.  This step helps keep you from having gloop that gets thrown in the trash. By adding more sweetener or adding a shredded fruit or vegetable to a recipe, you can adjust the flavor and texture without changing the backbone of the recipe, which is flour and leavening agents.
  2. Bake often. The more you work with low-carb recipes, the more you get to know how a recipe is put together. Generally, the backbone ingredients don't change much, it's the proportions that change. Once you learn, say, the ratio of leavening to flour, it's easy to create your own recipes.
  3. Don't be afraid to go out on a limb. Hey, sometime's you've got to go with your gut. If you're curious as to how something would taste, go for it. Some of the best dishes in culinary history have been an accident.
  4. Be smart and write it down. In the beginning, I made the worst mistake by not writing down how much of each ingredient I put in a recipe. The result? I'd have an awesome dessert, only to never be able to duplicate it because I forgot what I put in it.

Dessert: Part of your Well-Balanced Diet

Thankfully, dessert can be a part of a healthy eating lifestyle.

Chocolate CupcakeWhen I was overweight, I thought I had to eat minimal amounts of food to reach my goal. I never dreamed that I'd be able to eat dessert while being on a diet.

Weight loss comes with eating healthy foods like proteins, vegetables, nuts, and lots of good fats. Dessert can fit in there, too, when it's made the low carb way.

My loss of weight didn't happen when I decided to go on a diet, it happened when I decided to begin a new way of eating. Focusing on eating healthy low carb foods, which thankfully included dessert, was my key to returning to my normal weight.

So the next time you see your hungry dieter friend munching on carrot sticks and water, just whip out your chocolate chip cookie, smile, and take a big bite.

Updated: 08/06/2014, AbbyFitz
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frankbeswick on 06/26/2018

Today I enjoyed a dessert of yoghurt,and home grown rhubarb, ideal for my waistline. I still have some way to go to my target for the end of the year. I want to lose to lose seven pounds by December 31st.

Mira on 06/26/2018

I started eating gluten-free a month ago, and have already lost 6.5 pounds. Did you go starch-free as well? I'm reading books about insulin resistance and starch is a major culprit in that.

BrendaReeves on 06/24/2018

For the last six months, I've been wondering why I look like I'm pregnant all the time at the age of 68.Now I know why. I've been a carb addict all my life.

happynutritionist on 09/16/2014

That's true Abby...both of my children are healthy eaters by choice and now my daughter seems to know more than I do! :-)

AbbyFitz on 09/16/2014

It's funny how when you're young you think your parents are nuts. When you're older you realize they really did know what they're talking about :)

happynutritionist on 09/16/2014

What you say makes sense:-) I won't go all "nutritionist" on! I chuckled when I read how your father was a health nut and how you had to eat...I was also such a "nut" and I could tell stories, but as the kids got older, I realized they had to experience things...including cake, cookies, sugar:-)

AbbyFitz on 09/11/2014

I'm so glad you're doing so well! Please keep me posted with your updates!

Telesto on 09/11/2014

Confusion time: since reading this I have considerably reduced my starch (not carbon per se) intake and ooh la la... If is becoming easier to have my appetite and still lose weight. Yes I do still do the 5 2 but I am a little tinker so do not always obey the rules... I think Abbey Fitz may have - quite literally - saved my life.

AbbyFitz on 08/13/2014

Thanks Sheri!

Sheri_Oz on 08/13/2014

I wish that food growers would just stick to the original genetic composition of stuff we are supposed to feed our bodies. All this manipulation of our food has made us unhealthy and fat. Thanks for this article.

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