A comprehensive collection of delicious, nutrient-dense desserts specifically designed to support thyroid health. These recipes focus on anti-inflammatory ingredients, hormone-balancing nutrients, and avoiding common thyroid disruptors while satisfying your sweet tooth.

About This Guide

This guide contains carefully crafted dessert recipes that are:

• Free from gluten, refined sugars, and processed ingredients
• Rich in thyroid-supporting nutrients like selenium, zinc, and iodine
• Made with anti-inflammatory ingredients
• Designed to stabilize blood sugar levels
• Delicious enough to satisfy any dessert craving

Recipe Measurements Key

• T = Tablespoon
• t = teaspoon
• oz = ounces
• lb = pounds

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Baked Apple Slices with Pumpkin Spice

Prep: 10 mins | Cook: 15 mins | Total: 25 mins | Yield: 4 servings

Nutritional info per serving:

• Calories: 223
• Carbs: 32g
• Protein: 1g
• Fat: 10g

Ingredients

For the apples:

• 2 medium apples
• 2 T butter
• ½ cup almond flour
• ¼ cup tapioca flour
• ½ t pumpkin pie spice
• ½ t cinnamon

For the caramel sauce:

• ¼ cup unsweetened coconut milk
• 4-5 T coconut sugar

Method

Preheat oven to 425ºF. Prepare a baking sheet by covering it with parchment paper or a slipmat.

Wash and core the apples. Note: the skin can be left on or removed. Either way works but skin-on helps them stay crispy.

Place the butter in a microwave-safe dish. Microwave on high for 30 seconds until melted.

Next, combine the almond flour, tapioca flour, pumpkin pie spice, and cinnamon in a bowl. Be sure to combine them well.

Make an assembly line to prep the apples for the oven by placing everything in the following order: sliced apples, melted butter, almond flour, and prepared baking sheet.

Dip the apple slices into the melted butter, then into the almond flour mixture to coat and finally place on the baking sheet in a single layer.

Bake at 425ºF for 15 minutes or until crispy on the outside. Flip the apples onto the other side halfway through.

While the apples are baking, combine the ingredients for the caramel sauce in a bowl.

Remove the apples from the oven and serve immediately with caramel sauce.

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Golden Milk Energy Bites

Prep: 20 mins | Cook: 5 hrs | Total: 5 hrs 20 mins | Yield: 18 bites | Serving: 1 bite

Nutritional info per serving:

• Calories: 103
• Carbs: 4g
• Protein: 4g
• Fat: 9g

Ingredients

• 1 cup almond or coconut butter
• ¾ cup unsweetened coconut flakes, divided
• 1 t coconut oil
• ½ t maple syrup
• 4-6 T plant-based protein powder (not soy-based protein powder)
• 2 t turmeric

Method

To a blender, add the nut butter, ½ the coconut flakes, coconut oil, maple syrup, protein powder, and turmeric.

Blend the ingredients on high until evenly distributed.

Place the dough in the refrigerator for 30–60 minutes to harden.

Remove the dough from the refrigerator and roll into bite-sized balls, about ½-inch in diameter.

Place the balls on a plate that’s covered with parchment paper, then return to the refrigerator for 3–4 hours.

Remove from the refrigerator. Add the remaining shredded coconut to a plate and roll the balls in the flakes. Enjoy!

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Paleo Energy Bars

Prep: 15 mins | Cook: 10 mins | Chill: 30 mins | Total: 55 mins | Yield: 12 bars

Nutritional info per serving:

• Calories: 175
• Carbs: 18g
• Protein: 4g
• Fat: 11g

Ingredients

• 1 cup almond flour
• 1 cup coconut flour
• 2 very ripe bananas
• 1 t vanilla extract
• 3 T coconut oil
• 1 cup dark chocolate chips
• ¼ cup almonds
• 2 T raw pumpkin seeds
• 2 T raw sunflower seeds

Method

Line a 9-by-9-inch baking dish with parchment paper.

In a food processor, blend together the almond flour, coconut flour, bananas, vanilla extract, and 2 tablespoons of coconut oil until you have a firm and mixed dough.

Fill the baking dish with the dough and use your hands to firmly press the dough evenly. Place the dough in the fridge to harden while you prepare the chocolate layer.

In a double boiler, melt the chocolate chips and remaining coconut oil together until smooth. Keep stirring until it’s fully melted.

Alternatively, you can melt this in the microwave on medium power in 30-second intervals, mixing between.

Pour the chocolate over the dough layer and use a spatula to smooth it out evenly.

Sprinkle the almonds, pumpkin seeds, and sunflower seeds over the chocolate, and then place the dish back in the refrigerator for 30 minutes to harden.

Once the chocolate has set, remove the mixture from the fridge and slice into 12–16 bars, and wrap each one individually in plastic wrap. Keep the bars in the refrigerator until ready to eat.

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Turmeric Fudge Brownies

Prep: 10 mins | Cook: 5 hrs | Total: 5 hrs 10 mins | Yield: 12 bars

Nutritional info per serving:

• Calories: 183
• Carbs: 19g
• Protein: 9g
• Fat: 8g

Ingredients

• 1 ripe avocado
• 1 cup dates, pitted, soaked, and drained
• 1 cup raw cashews, pitted, soaked and drained
• 1½ T melted coconut oil
• ¼ t vanilla extract
• 1 T maple syrup
• 3 T chocolate protein powder (non-soy, non-dairy)
• ½ cup cacao powder
• ½ t turmeric, for dusting

Method

In a blender, add the avocado and soaked dates. Blend on high until the dates are broken down.

Add the cashews, coconut oil, vanilla extract, and maple syrup. Blend to combine.

Add the protein powder and cacao powder. Blend until the mixture becomes a dough.

Layer parchment paper crisscross in an 8-by-8-inch baking pan. Allow the parchment paper to hang over the baking dish for easy removal.

Transfer the batter into the baking pan. Use a spatula to spread the batter evenly in the pan and into the corners.

Place the baking dish in the refrigerator for 5 hours to set.

Remove from the refrigerator and lift the sides of the parchment paper to remove from the baking pan.

Dust with turmeric and slice into 12 bars.

Store the bars in the freezer in a storage container for up to 1 week.

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Coconut Flour Snickerdoodles

Prep: 5 mins | Cook: 10 mins | Total: 15 mins | Yield: 8 servings

Nutritional info per serving:

• Calories: 172
• Carbs: 17g
• Protein: 5g
• Fat: 10g

Ingredients

• 1 egg
• ¼ cup maple syrup
• 1 t almond extract
• ½ cup sunflower butter
• ¼ cup coconut flour
• ½ t baking powder
• 1 t cinnamon, divided
• ¼ t allspice
• ⅛ cup coconut sugar

Method

Preheat oven to 350ºF. Prepare a baking sheet with parchment paper.

In a large mixing bowl, combine egg, maple syrup, almond extract, and sunflower butter. Mix until thick and creamy.

Next add the coconut flour, baking powder, and ½ teaspoon cinnamon to the wet mixture. Stir the ingredients into the batter. Do not over mix.

In a small, separate bowl, combine the remaining ½ teaspoon cinnamon, allspice, and coconut sugar.

Scoop 2 tablespoons of batter onto the prepared baking sheet at a time. It will be sticky and gooey!

Sprinkle each cookie with the coconut-sugar-cinnamon mixture.

Bake for 10 minutes or until the edges are slightly browned.

Remove from the oven and carefully transfer to a wire rack to cool.

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Grain-Free Blueberry Cobbler

Prep: 10 mins | Cook: 1 hr | Total: 1 hr 10 mins | Yield: 4 servings

Nutritional info per serving:

• Calories: 513
• Carbs: 46g
• Protein: 11g
• Fat: 33g

Ingredients

Blueberry filling:

• 3 cups fresh blueberries
• ¼ cup fresh lemon juice
• 2 T honey
• 1 T tapioca starch

Crumbled topping:

• 1½ cup blanched almond flour
• ⅓ cup tapioca starch
• ⅓ cup coconut flour
• 3 T melted coconut oil
• 1 T powdered monk fruit sweetener, plus more for sprinkling on top

Method

Preheat the oven to 350ºF, then grease a cast iron pan with a tablespoon of coconut oil and set aside.

To make the blueberry filling: Combine all ingredients for the filling in a large bowl and mix well to combine. Pour evenly into the skillet and set aside.

To make the crumble: In a separate bowl, whisk together the ingredients for the crumbled topping.

Layer the crumble over the filling and sprinkle extra monk fruit powder on top.

Bake for 30 minutes. Remove the skillet, tent with aluminum foil, and place it back into the oven for another 20 minutes.

Serve warm topped with coconut ice cream or whipped coconut cream.

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Coconut Panna Cotta

Prep: 8 mins | Cook: 2 mins | Total: 10 mins | Yield: 2 servings

Nutritional info per serving:

• Calories: 618
• Carbs: 26g
• Protein: 7g
• Fat: 55g

Ingredients

Raspberry sauce:

• 2 cups raspberries
• 1 T coconut sugar
• 1 T acai powder
• 2 T lemon juice
• 3 T reserved coconut cream liquid from the cream

Cream:

• 1 (15 oz) can coconut cream, liquid separated
• 1 t rose water
• ½ t grass-fed unflavored gelatin
• 1 drop liquid stevia
• ½ t vanilla extract

Topping:

• Lemon zest
• Chopped mixed nuts (pistachios, hazelnuts, almonds, etc.)

Method

For the sauce: Place all the ingredients for the sauce in a blender. Blend on high until smooth.

Transfer the sauce to 2 glasses, dividing it evenly. Chill in the freezer while you prepare the cream.

For the cream: Add the ingredients for the cream to a saucepan. Simmer on medium heat, stirring for 2 minutes.

Let the cream cool, then pour into a blender. Blend until thick and smooth.

Remove the 2 glasses from the freezer and top with the cream, dividing it evenly.

Top with chopped mixed nuts and lemon zest.

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Chocolate Collagen Truffles

Prep: 5 mins | Cook: 20 mins | Chill: 1 hr | Total: 1 hr 25 mins | Yield: 12 bars

Nutritional info per serving:

• Calories: 150
• Carbs: 10g
• Protein: 3g
• Fat: 12g

Ingredients

• ½ cup coconut oil, melted
• ½ cup raw cacao powder
• 5 T raw honey
• 2 T collagen powder
• 1 t turmeric powder
• ¼ cup unsweetened shredded coconut

Method

Melt the coconut oil in a double boiler. Whisk in the cacao powder, raw honey, and collagen powder, mixing well until you get a smooth and shiny chocolate mixture.

Chill the mixture in the refrigerator for at least 1 hour until it hardens and the ganache is set (it should be firm, but malleable).

While the ganache is chilling, mix the turmeric powder and shredded coconut in a bowl until the shredded coconut is a bright yellow. Set aside.

Scoop out 1 tablespoon of the ganache and roll it into a small ball using the palms of your hands. Place the ball onto a plate and set aside. Repeat with the rest of the ganache until it’s all used up. If the ganache starts to melt and it becomes hard to roll the balls, chill it in the refrigerator for 5 minutes before rolling again.

Roll the balls one by one in the turmeric shredded coconut and coat them all over. Place the truffles into small paper liners and chill for at least 10 minutes before serving.

Store the truffles in an airtight container in the refrigerator for up to a week.

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Orange Creamsicle Truffles

Prep: 15 mins | Cook: 15 mins | Chill: 2 hrs | Total: 2 hrs 30 mins | Yield: 12 balls

Nutritional info per truffle:

• Calories: 225
• Carbs: 4g
• Protein: 0g
• Fat: 23g

Ingredients

• ¼ cup coconut oil
• 3 T fresh orange juice
• 2 T orange zest, from two oranges
• 3 T coconut cream
• 1 cup cacao butter, finely chopped
• 2 T carrot purée
• ½ cup tapioca starch, plus more as needed

Method

In a large skillet, combine the coconut oil, orange juice, and orange zest over medium heat.

Let the liquid reduce by a third, then add the coconut cream. Continue cooking for 1 minute (small bubbles should start to form around the edges).

Pour the mixture into a double boiler and add in the chopped cacao butter. Whisk until fully melted.

Add the mixture to a blender and pour in the carrot purée. Process until you get a smooth, homogeneous mixture.

Transfer everything to a mixing bowl and sift in a ¼ cup of tapioca starch. Whisk until the tapioca starch is fully dissolved and there are no more lumps.

Let the mixture chill in the refrigerator for at least 2 hours to set.

When ready, coat your hands in extra tapioca starch and scoop out heaping teaspoons of mixture to shape into small balls. Roll each ball in remaining tapioca starch and set onto a plate (if the mixture gets too soft, firm it up with an extra tablespoon of tapioca starch).

Let the truffle balls chill in the refrigerator for at least 20 minutes, or until ready to serve.

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Dark Chocolate Avocado Truffles

Prep: 20 mins | Cook: 2-3 hrs | Total: 2-3 hrs 20 mins | Yield: 10 balls

Nutritional info per truffle:

• Calories: 75
• Carbs: 9g
• Protein: 1g
• Fat: 5g

Ingredients

• 1 ripe, medium avocado
• ½ cup dates, soaked and drained*
• ¼ cup dark cocoa powder + 2 T reserved for dusting
• 1½ T melted coconut oil
• 1½ T coconut flour
• Dash of sea salt
• Optional: Cacao nibs and shredded coconut flakes for dusting

*Note: For an extra-creamy filling, soak the dates for a minimum of 3 hours before draining.

Method

Place all the ingredients in a blender (except for the 2 tablespoons of cocoa powder, which are reserved for dusting).

Blend on high for 5 minutes (until silky smooth).

Prepare an assembly line with a plate and a parchment paper. Tape the paper down to prevent it from moving. Sprinkle it with the 2 tablespoons of cocoa powder.

Scoop 1 tablespoon of the batter and roll into a ball. Roll the ball over the cocoa powder on the parchment paper. Place it on the plate.

Repeat until all the batter is rolled into balls and covered in cocoa powder.

Refrigerate the balls for 2–3 hours until hardened and enjoy!

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Dairy-Free Keto Lemon Mousse

Prep: 20 mins | Cook: 30 mins | Total: 50 mins | Yield: 4 servings

Nutritional info per serving:

• Calories: 272
• Carbs: 6g
• Protein: 2g
• Fat: 24g

Ingredients

• 2 t unflavored grass-fed gelatin
• 2 T cold water
• 4 T boiling water
• 2 cups coconut cream, chilled*
• ½ cup monk fruit sweetener
• 4 T fresh lemon juice
• 1 cup fresh blueberries, for garnish
• 1 T fresh lemon zest, for garnish

*Note: If you can’t find coconut cream, buy two cans of full-fat coconut milk and place them in the fridge overnight. Scoop the cream off the top.

Method

Chill a large bowl and the beaters for at least 10 minutes.

Hydrate the gelatin in cold water to soften it before dissolving it fully in boiling water.

Place the coconut cream, monk fruit sweetener, and fresh lemon juice in the chilled bowl, and mix at medium speed for approximately 5 minutes until stiff peaks form.

Add the gelatin mixture and beat at medium speed for another 1 minute until fully incorporated.

Divide the mousse evenly between 4 clear glasses.

Chill for at least 30 minutes before topping with fresh blueberries and garnishing with fresh lemon zest.

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Dark Chocolate Cherry Pralines

Prep: 15 mins | Cook: 15 mins | Chill: 1 hr 20 mins | Total: 1 hr 50 mins | Yield: 15 servings

Nutritional info per praline:

• Calories: 327
• Carbs: 15g
• Protein: 2g
• Fat: 30g

Ingredients

Cherry-raspberry filling:

• ¼ cup freeze-dried raspberries
• ½ cup unsweetened coconut butter
• 3 T raw honey
• 2 cups unsweetened desiccated coconut*
• 1 cup pitted frozen cherries
• ¼ cup filtered water

Chocolate shell:

• 1 cup cacao butter
• ⅓ cup raw cacao powder
• 1 T coconut oil
• 3 T raw honey or maple syrup

*Note: If you can’t find desiccated coconut, you can also use unsweetened shredded coconut instead.

Method

Line a square baking pan with parchment paper, overlapping the sides.

To make the filling: Place the freeze-dried raspberries in a food processor and pulse until powdery, about 20 seconds.

Add the coconut butter and honey, and continue pulsing for about 10 seconds to crumble.

Toss in the desiccated coconut, cherries, and water, then blend for 3 more minutes, scraping the sides as needed.

Transfer the mixture to the prepared baking pan, and firmly press it into an even layer. Freeze for 30 minutes.

To make the chocolate shell: Melt the cacao butter and coconut oil in a double boiler over medium heat for about 10 minutes.

Stir in the cacao powder and honey, then turn off the heat. Set aside to slightly cool for 5 minutes.

Place the silicone mold onto a tray that will fit in the freezer. Pour 1½ teaspoons of melted chocolate into each cavity of the mold. Transfer to the freezer for 10 minutes to set.

Use the cookie cutter to cut out 15 rounds of cherry filling. Place 1 round on top of each chocolate layer and cover with 1½ teaspoons of melted chocolate.

Gently tap the tray on a countertop to help the chocolate coat the cherry filling. Return it to the freezer to set for 30 minutes.

Pop the chilled pralines out of the silicone molds and place them onto a tray lined with parchment paper. Drizzle with remaining chocolate and freeze for 10 more minutes. Serve and enjoy!

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Salted Caramel Cups

Prep: 5 mins | Cook: 25 mins | Chill: 1 hr 40 mins | Total: 2 hrs 10 mins | Yield: 6 servings

Nutritional info per serving:

• Calories: 488
• Carbs: 31g
• Protein: 2g
• Fat: 39g

Ingredients

Salted caramel:

• ½ cup pitted dates
• ¼ cup full-fat coconut milk
• ¼ cup pure maple syrup
• ½ t sea salt

Chocolate:

• 2 cups cacao butter
• 1 T coconut oil
• ½ cup raw cacao powder
• ¼ cup pure maple syrup

Method

To make the salted caramel: Soak the dates in 1 cup of hot water for 5 minutes, then drain.

Place the drained dates into a food processor with coconut milk and maple syrup, then blend for 3 minutes.

Pour the caramel into a small jar and refrigerate for 30 minutes to thicken.

To make the chocolate: Melt the cacao butter and coconut oil in a double boiler over medium heat for 10 minutes.

Stir in the cacao powder and maple syrup, then turn off the heat.

Spoon 2 tablespoons of chocolate each into 6 muffin tins lined with paper. Place the muffin tin into the freezer to chill for 30 minutes. Reserve the remaining chocolate at room temperature.

When the chilled chocolate is ready, spoon 1 tablespoon of caramel on top of each cup and return it to the freezer for 10 minutes.

Top the solid caramel of each cup with 2 more tablespoons of room-temperature chocolate.

Freeze again for 30 minutes, then serve!

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Avocado Chocolate Mousse

Prep: 5 mins | Cook: 5 mins | Chill: 2 hrs | Total: 2 hrs 10 mins | Yield: 6 servings

Nutritional info per serving:

• Calories: 208
• Carbs: 26g
• Protein: 3g
• Fat: 11g

Ingredients

• 2½ cups ripe avocados
• ¾ cup ripe banana
• ⅓ cup cacao powder
• ¼ cup honey
• ¼ cup coconut cream, plus more if needed
• 1 T vanilla extract

Method

Place all the ingredients into a food processor and blend until creamy and smooth. Scrape down the sides as needed.

Pour into 2 small serving cups and set in the refrigerator for 2–3 hours.

Top with fresh fruit or nuts and serve immediately. You can also refrigerate leftovers in an airtight container for up to 3 days.

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Coconut Yogurt Pound Cake

Prep: 10 mins | Cook: 45 mins | Total: 55 mins | Yield: 8 servings

Nutritional info per serving:

• Calories: 239
• Carbs: 4g
• Protein: 7g
• Fat: 22g

Ingredients

• 1¼ cups blanched almond flour
• 1 t baking powder
• ¼ t salt
• 4 T coconut oil, room temperature
• ½ cup powdered monk fruit sweetener
• ½ cup coconut yogurt
• 1 t pure vanilla extract
• 4 eggs

Method

Preheat oven to 350ºF. Line an 8-inch loaf pan with parchment paper.

In a medium bowl, combine the almond flour, baking powder, and salt. Whisk well, and set it aside.

In a large bowl, whisk the coconut oil and monk fruit sweetener together until you get a light and fluffy mixture.

Add the coconut yogurt, vanilla extract, and eggs, whisking as well as you can until combined.

Sift the dry ingredients into the bowl with the wet ingredients and mix well to get a homogeneous batter.

Pour the batter into the prepared loaf pan and bake for 40–45 minutes until the loaf is golden brown on the surface.

Allow the loaf to cool completely (approximately 30 minutes) before removing it from the pan and slicing.

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Additional Thyroid-Friendly Dessert Recipes

Brazil Nut Selenium Fudge

Prep: 15 mins | Cook: 10 mins | Chill: 2 hrs | Total: 2 hrs 25 mins | Yield: 16 squares

Nutritional info per serving:

• Calories: 165
• Carbs: 8g
• Protein: 4g
• Fat: 14g

Ingredients

• 1 cup raw Brazil nuts, soaked for 2 hours
• ½ cup coconut oil, melted
• ⅓ cup raw cacao powder
• ¼ cup maple syrup
• 2 T coconut butter
• 1 t vanilla extract
• ¼ t sea salt
• 2 T coconut flour
• ¼ cup mini dark chocolate chips (optional)

Method

Drain and rinse the soaked Brazil nuts. Pat dry with a clean towel.

In a food processor, pulse the Brazil nuts until they form a coarse meal (don’t over-process into butter).

In a double boiler, gently melt the coconut oil and coconut butter together, stirring until smooth.

Remove from heat and whisk in the cacao powder, maple syrup, vanilla extract, and sea salt until well combined.

Add the Brazil nut meal and coconut flour to the chocolate mixture. Stir until evenly distributed.

If using chocolate chips, fold them in now.

Line an 8×8 inch pan with parchment paper. Pour the mixture into the pan and spread evenly.

Refrigerate for at least 2 hours until firm.

Cut into 16 squares and store in the refrigerator for up to 1 week.

Note: Brazil nuts are one of the richest sources of selenium, an essential mineral for thyroid function.

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Chia Seed Vanilla Pudding Parfait

Prep: 10 mins | Cook: 0 mins | Chill: 4 hrs | Total: 4 hrs 10 mins | Yield: 4 servings

Nutritional info per serving:

• Calories: 195
• Carbs: 15g
• Protein: 6g
• Fat: 12g

Ingredients

Chia pudding:

• ½ cup chia seeds
• 2 cups full-fat coconut milk
• 3 T maple syrup
• 2 t vanilla extract
• ¼ t sea salt

Berry compote:

• 1 cup mixed berries (blueberries, raspberries)
• 2 T coconut sugar
• 1 T lemon juice
• 1 t arrowroot powder

Toppings:

• ¼ cup sliced almonds
• 2 T unsweetened coconut flakes
• Fresh mint leaves

Method

For the chia pudding: In a large bowl, whisk together coconut milk, maple syrup, vanilla extract, and sea salt.

Add chia seeds and whisk vigorously for 2 minutes to prevent clumping.

Cover and refrigerate for at least 4 hours or overnight, whisking once more after the first hour.

For the berry compote: In a small saucepan, combine berries, coconut sugar, and lemon juice. Cook over medium heat for 5 minutes until berries start to break down.

Mix arrowroot powder with 1 tablespoon of water to create a slurry. Add to the berries and cook for another 2 minutes until thickened. Let cool completely.

To assemble: Layer chia pudding and berry compote in 4 glasses or jars.

Top with sliced almonds, coconut flakes, and fresh mint leaves.

Serve immediately or store in refrigerator for up to 3 days.

Note: Chia seeds provide omega-3 fatty acids and fiber, which support overall thyroid health.

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Coconut Matcha Energy Balls

Prep: 20 mins | Cook: 0 mins | Chill: 1 hr | Total: 1 hr 20 mins | Yield: 20 balls

Nutritional info per serving:

• Calories: 95
• Carbs: 6g
• Protein: 3g
• Fat: 7g

Ingredients

• 1 cup pitted Medjool dates, soaked for 10 minutes
• ¾ cup raw cashews
• ½ cup unsweetened shredded coconut, divided
• 2 T coconut oil, melted
• 1 T ceremonial grade matcha powder
• 1 t vanilla extract
• ¼ t sea salt
• 2 T collagen powder (optional)

Method

Drain the soaked dates and pat dry.

In a food processor, pulse cashews until they form a fine meal.

Add dates, ¼ cup of shredded coconut, melted coconut oil, matcha powder, vanilla extract, sea salt, and collagen powder (if using).

Process until the mixture forms a sticky dough that holds together when pressed.

If the mixture is too dry, add 1 tablespoon of water. If too wet, add more shredded coconut.

Roll the mixture into 20 small balls, about 1 inch in diameter.

Place the remaining ¼ cup shredded coconut on a plate and roll each ball to coat.

Place on a parchment-lined tray and refrigerate for 1 hour until firm.

Store in an airtight container in the refrigerator for up to 1 week.

Note: Matcha provides antioxidants and a gentle energy boost without the jitters that can affect thyroid function.

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Sweet Potato Cinnamon Bars

Prep: 15 mins | Cook: 35 mins | Total: 50 mins | Yield: 12 bars

Nutritional info per serving:

• Calories: 145
• Carbs: 18g
• Protein: 4g
• Fat: 7g

Ingredients

Base:

• 1 large sweet potato, roasted and mashed (about 1 cup)
• 1½ cups almond flour
• ¼ cup coconut flour
• ⅓ cup coconut oil, melted
• ¼ cup maple syrup
• 2 eggs
• 1 t vanilla extract
• 1 t cinnamon
• ½ t nutmeg
• ¼ t ginger powder
• ½ t baking soda
• ¼ t sea salt

Topping:

• ¼ cup chopped pecans
• 2 T coconut sugar
• ½ t cinnamon

Method

Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper.

If you haven’t already, roast the sweet potato: Pierce with a fork and bake at 400°F for 45-60 minutes until tender. Let cool, then peel and mash.

In a large bowl, combine mashed sweet potato, melted coconut oil, maple syrup, eggs, and vanilla extract. Mix well.

In a separate bowl, whisk together almond flour, coconut flour, cinnamon, nutmeg, ginger, baking soda, and sea salt.

Add dry ingredients to wet ingredients and stir until just combined.

Pour batter into prepared pan and spread evenly.

For the topping: Mix chopped pecans, coconut sugar, and cinnamon. Sprinkle over the batter.

Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.

Let cool completely before cutting into 12 bars.

Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.

Note: Sweet potatoes provide beta-carotene and complex carbohydrates that support stable blood sugar levels.

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Lemon Ginger Coconut Macaroons

Prep: 15 mins | Cook: 15 mins | Total: 30 mins | Yield: 18 macaroons

Nutritional info per serving:

• Calories: 85
• Carbs: 7g
• Protein: 2g
• Fat: 6g

Ingredients

• 3 cups unsweetened shredded coconut
• 3 egg whites
• ⅓ cup coconut sugar
• 2 T coconut flour
• 2 T fresh lemon juice
• 1 T lemon zest
• 1 t fresh ginger, grated
• ½ t vanilla extract
• ¼ t sea salt
• ¼ cup mini dark chocolate chips (optional)

Method

Preheat oven to 325°F. Line a baking sheet with parchment paper.

In a large bowl, whisk egg whites until soft peaks form.

Gradually add coconut sugar while continuing to whisk until stiff peaks form.

Gently fold in shredded coconut, coconut flour, lemon juice, lemon zest, grated ginger, vanilla extract, and sea salt.

If using chocolate chips, fold them in now.

Using a small ice cream scoop or spoon, drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.

Bake for 12-15 minutes until the tops are lightly golden brown.

Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Store in an airtight container at room temperature for up to 5 days.

Note: Fresh ginger has anti-inflammatory properties that may help support thyroid health, while lemon provides vitamin C.

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Conclusion

This expanded collection of thyroid-friendly desserts provides delicious options for those looking to satisfy their sweet tooth while supporting optimal thyroid function. Each recipe focuses on nutrient-dense, anti-inflammatory ingredients while avoiding common thyroid disruptors like gluten, refined sugars, and processed foods.

Remember to enjoy these treats in moderation as part of a balanced, thyroid-supportive diet. Always consult with your healthcare provider about dietary changes, especially if you have thyroid conditions or are taking thyroid medications.

Storage Tips

• Most of these desserts can be stored in the refrigerator for 3-7 days
• Many can be frozen for longer storage (up to 3 months)
• Always store in airtight containers to maintain freshness
• Let refrigerated desserts come to room temperature for 10-15 minutes before serving for best texture

Ingredient Substitutions

• Maple syrup can be substituted with honey or monk fruit sweetener
• Coconut oil can be replaced with grass-fed butter if dairy is tolerated
• Almond flour can be substituted with other nut flours like hazelnut or pecan flour
• Coconut flour can be replaced with additional almond flour (use 3x the amount)

Enjoy these nourishing treats as part of your thyroid-healthy lifestyle!