14 Low Carb Plum Desserts You’Ll Crave Tonight

Ready to turn juicy plums into low-carb magic? These desserts keep sugar in check without killing the vibe. From silky panna cotta to skillet crumbles, you’ll get flavor bombs that won’t wreck your macros. Grab your plums and let’s play dessert Tetris—smart, simple, and seriously good.

1. Vanilla-Plum Chia Pots That Taste Like Pie Filling

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These chia pots deliver that jammy-plum comfort with a creamy, spoonable finish. They set in the fridge while you live your life. Breakfast or dessert? Both, obviously.

Ingredients:

• 2 cups unsweetened almond milk
• 1/2 cup chia seeds
• 1 lb ripe plums, pitted and diced
• 2 tbsp erythritol or allulose (to taste)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch salt

Instructions:

1. Simmer plums with erythritol, cinnamon, and a pinch of salt for 6–8 minutes until soft and jammy. Cool slightly.
2. Whisk almond milk, chia seeds, vanilla, and a pinch of salt. Let sit 10 minutes, then whisk again.
3. Layer chia mixture and plum compote in 6 small jars. Chill 3 hours until thick.

Top with a dollop of Greek yogurt for extra protein. Want more zing? Add a squeeze of lemon to the compote.

Serving size: 1 jar (1/6 of recipe)

Estimated nutrition per serving: 138 kcal; 6 g fat; 20 g carbs; 8 g fiber; 12 g net carbs; 4 g protein. FYI: values are estimates and may vary.

2. Skillet Plum-Almond Crisp With Cinnamon Crumble

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All the cozy crisp vibes, none of the flour bomb. The almond-pecan topping turns golden and toasty while the plums bubble underneath. Serve warm and try not to eat the whole pan.

Ingredients:

• 1.5 lbs plums, sliced
• 2 tbsp lemon juice
• 3 tbsp granulated allulose (divided)
• 1/2 tsp ground cinnamon
• 1 cup almond flour
• 1/2 cup chopped pecans
• 4 tbsp unsalted butter, melted
• Pinch salt

Instructions:

1. Preheat oven to 350°F (175°C). Toss plums with lemon, 1 tbsp sweetener, and cinnamon in a 10-inch oven-safe skillet.
2. Mix almond flour, pecans, remaining sweetener, salt, and melted butter until crumbly.
3. Scatter crumble over plums. Bake 25–30 minutes until bubbly and golden.

Finish with a spoon of low-carb vanilla ice cream or whipped cream. Add a pinch of cardamom for a bakery-level aroma, trust me.

Serving size: 1/6 of skillet

Estimated nutrition per serving: 221 kcal; 18 g fat; 16 g carbs; 4 g fiber; 12 g net carbs; 4 g protein. Estimates only; actuals may vary.

3. No-Bake Plum Cheesecake Cups With Almond Crust

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Think creamy cheesecake meets plum ribbon in a cup. You’ll build it fast, no oven involved. Perfect for date night flexing with zero stress.

Ingredients:

• 3/4 cup almond flour
• 2 tbsp butter, melted
• 1 tbsp powdered erythritol
• 8 oz cream cheese, softened
• 1/3 cup Greek yogurt (full-fat)
• 1/4 cup powdered erythritol
• 1 tsp vanilla
• 1 cup diced plums
• 1 tbsp lemon juice
• 1 tbsp allulose

Instructions:

1. Stir almond flour, melted butter, and 1 tbsp erythritol. Press into 6 small ramekins.
2. Beat cream cheese, yogurt, 1/4 cup erythritol, and vanilla until smooth.
3. Microwave plums with lemon and allulose 1–2 minutes until syrupy; cool.
4. Pipe cheesecake mixture over crusts. Swirl in plum compote. Chill 2 hours.

Garnish with toasted almonds. For a punchy twist, add a few drops of almond extract to the filling.

Serving size: 1 cup (1/6 of recipe)

Estimated nutrition per serving: 255 kcal; 22 g fat; 10 g carbs; 2 g fiber; 8 g net carbs; 6 g protein. Nutrition is approximate.

4. Roasted Plum Panna Cotta With Basil Whisper

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Silky panna cotta gets topped with glossy roasted plums. The basil adds a fresh, fancy note without being extra. Minimal work, major payoff.

Ingredients:

• 1 1/2 cups heavy cream
• 1 cup unsweetened almond milk
• 1/4 cup allulose
• 2 tsp vanilla
• 2 1/2 tsp powdered gelatin
• 3 tbsp cold water
• 3 cups sliced plums
• 1 tbsp allulose (for plums)
• 6 small basil leaves, torn

Instructions:

1. Bloom gelatin in cold water 5 minutes.
2. Warm cream, almond milk, 1/4 cup allulose, and vanilla until steaming. Whisk in gelatin to dissolve.
3. Pour into 6 ramekins. Chill 4 hours.
4. Toss plums with 1 tbsp allulose. Roast at 400°F (205°C) for 12–15 minutes until soft. Cool; stir in basil.
5. Top panna cotta with roasted plums.

Swap basil for mint if that’s your vibe. Add a micro-grate of lemon zest for sparkle.

Serving size: 1 panna cotta (1/6 of recipe)

Estimated nutrition per serving: 255 kcal; 21 g fat; 14 g carbs; 2 g fiber; 12 g net carbs; 4 g protein. Estimates may vary.

5. Grilled Plum Shortcakes on Almond Biscuits

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Fire-kissed plums on tender almond biscuits? That’s a yes. You’ll get smoky sweetness and a shattering, buttery bite.

Ingredients:

• 1 3/4 cups almond flour
• 2 tbsp coconut flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup cold butter, diced
• 2 large eggs
• 3 tbsp heavy cream
• 1 tbsp erythritol
• 6 plums, halved and pitted
• 1 tbsp olive oil
• 1 tsp allulose
• 1/2 cup lightly sweetened whipped cream (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Mix almond flour, coconut flour, baking powder, salt. Cut in butter until crumbly.
2. Whisk eggs, cream, and erythritol; stir into dry mix. Scoop 6 rounds on a lined sheet; bake 16–18 minutes.
3. Brush plums with oil and sprinkle allulose. Grill over medium-high 2–3 minutes per side until charred and tender.
4. Split biscuits, top with grilled plums and whipped cream.

Add a dusting of cinnamon or a drizzle of balsamic reduction if you’re feeling chef-y.

Serving size: 1 shortcake (1/6 of recipe)

Estimated nutrition per serving: 318 kcal; 25 g fat; 17 g carbs; 5 g fiber; 12 g net carbs; 9 g protein. Nutrients are estimates.

6. Plum Yogurt Bark With Pistachios and Sea Salt

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Crunchy, creamy, and fruity with that sweet-salty thing going on. You freeze it flat, then crack it like candy. Snack attack solved.

Ingredients:

• 2 cups full-fat Greek yogurt
• 2–3 tbsp allulose, to taste
• 1 tsp vanilla
• 1 cup thinly sliced plums
• 1/4 cup chopped pistachios
• Pinch flaky sea salt

Instructions:

1. Stir yogurt, allulose, and vanilla until smooth.
2. Spread on a parchment-lined sheet about 1/4-inch thick. Scatter plums and pistachios; sprinkle sea salt.
3. Freeze 3–4 hours. Break into 12 pieces.

Swirl in 1 tbsp melted coconut oil for a richer bite. Keep frozen and eat straight from the freezer.

Serving size: 1 piece (1/12 of bark)

Estimated nutrition per serving: 78 kcal; 4 g fat; 7 g carbs; 1 g fiber; 6 g net carbs; 5 g protein. Estimates only.

7. Almond-Plum Clafoutis That Practically Makes Itself

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French country dessert but made low-carb with almond flour. It puffs slightly, sets custardy, and loves a dusting of faux sugar. Brunch showstopper, IMO.

Ingredients:

• 1 lb plums, sliced
• 3 large eggs
• 1 cup unsweetened almond milk
• 1/3 cup allulose
• 1/2 cup almond flour
• 1 tsp vanilla
• 1/4 tsp almond extract
• Pinch salt
• 1 tbsp butter, for greasing

Instructions:

1. Heat oven to 350°F (175°C). Butter a 9-inch pie dish. Scatter plums in dish.
2. Blend eggs, almond milk, allulose, almond flour, vanilla, almond extract, and salt until smooth.
3. Pour over plums. Bake 30–35 minutes until just set and lightly golden.

Dust with powdered erythritol before serving. Add a spoon of crème fraîche if you’re fancy.

Serving size: 1 slice (1/8 of dish)

Estimated nutrition per serving: 116 kcal; 6 g fat; 11 g carbs; 2 g fiber; 9 g net carbs; 5 g protein. Approximate values.

8. Sparkling Plum Gelée Parfaits With Lemon Cream

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These look bougie but use three bowls and a whisk. Light, jiggly plum gelée layered with tangy lemon cream makes a refreshing finish. Your dinner guests will ask for the recipe.

Ingredients:

• 1 1/2 lbs plums, chopped
• 1/4 cup allulose
• 1 cup sparkling water (lemon-flavored, unsweetened)
• 2 1/2 tsp gelatin
• 1 tbsp lemon juice
• 3/4 cup whipping cream
• 1/4 cup Greek yogurt
• 2 tsp powdered erythritol
• 1 tsp lemon zest

Instructions:

1. Simmer plums with allulose 8–10 minutes; blend smooth.
2. Bloom gelatin in 3 tbsp cold sparkling water 5 minutes. Warm the rest, then whisk in bloomed gelatin and plum puree with lemon juice.
3. Pour into 6 glasses. Chill 2–3 hours.
4. Whip cream to soft peaks; fold in yogurt, erythritol, and zest. Spoon over set gelée.

Add a few crushed freeze-dried raspberries on top for drama. Want fizz? Reserve a splash of sparkling water to top right before serving.

Serving size: 1 parfait (1/6 of recipe)

Estimated nutrition per serving: 148 kcal; 8 g fat; 16 g carbs; 2 g fiber; 14 g net carbs; 3 g protein. Estimates may vary.

9. Cardamom-Plum Chocolate Skillet Fondue

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Dark chocolate and spiced plums belong together. Quick melt, quick dip, instant mood lift. Perfect for date night or solo “I deserve this” energy.

Ingredients:

• 4 oz 90% dark chocolate, chopped
• 1/2 cup heavy cream
• 1 tbsp allulose (optional)
• 1/4 tsp ground cardamom
• 1/2 tsp vanilla
• 4 ripe plums, sliced into wedges
• 2 tbsp chopped hazelnuts (optional)

Instructions:

1. Heat cream until steaming. Remove from heat; add chocolate, allulose, cardamom, and vanilla. Stir until glossy.
2. Transfer to a small warm skillet or bowl. Arrange plum wedges for dipping.
3. Sprinkle with hazelnuts.

Keep the skillet over a tea light to stay melty. Add a pinch of chili flakes if you love sweet heat.

Serving size: 1/6 of fondue with plums

Estimated nutrition per serving: 173 kcal; 13 g fat; 13 g carbs; 2 g fiber; 11 g net carbs; 2 g protein. Nutrition is approximate.

10. Plum-Coconut Popsicles With Lime Zing

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Hot day hero alert. These creamy, fruity pops blend tart plums with lush coconut and a pop of lime. Kids love them; adults hoard them.

Ingredients:

• 2 cups chopped plums
• 1 cup unsweetened coconut milk (canned, full-fat)
• 3 tbsp allulose
• 1 tbsp lime juice
• 1 tsp lime zest
• Pinch salt

Instructions:

1. Blend all ingredients until smooth.
2. Pour into 8 popsicle molds. Freeze 6 hours.
3. Run molds briefly under warm water to release.

Layer in unsweetened shredded coconut for texture. For a swirl, reserve a few spoonfuls of plain coconut milk and streak it in.

Serving size: 1 pop (1/8 of recipe)

Estimated nutrition per serving: 87 kcal; 6 g fat; 9 g carbs; 1 g fiber; 8 g net carbs; 1 g protein. Estimates only.

11. Plum Ricotta Mousse With Honeyed Walnuts (Low-Sugar)

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Feathery ricotta mousse meets bright plum sauce. A few honeyed walnuts add crunch without blowing your carbs. Elegant and weeknight-easy.

Ingredients:

• 1 cup whole-milk ricotta
• 1/2 cup whipping cream
• 2 tbsp powdered erythritol
• 1 tsp vanilla
• 1 cup chopped plums
• 1 tbsp allulose
• 1 tsp lemon juice
• 2 tbsp walnuts, chopped
• 1 tsp honey (optional; small amount)
• Pinch cinnamon

Instructions:

1. Whip cream to soft peaks. Fold ricotta, erythritol, and vanilla until fluffy.
2. Simmer plums with allulose and lemon 5 minutes; cool.
3. Warm walnuts with honey and a pinch of cinnamon 30 seconds in a pan.
4. Layer mousse, plum sauce, and walnuts in 4 cups.

Skip the honey if you want ultra-low carb; toast walnuts dry. A dusting of cocoa on top slaps.

Serving size: 1 cup (1/4 of recipe)

Estimated nutrition per serving (with honey): 201 kcal; 15 g fat; 12 g carbs; 2 g fiber; 10 g net carbs; 6 g protein. Values are estimates.

12. Spiced Plum Cobbler Cups With Coconut Biscuit Toppers

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Individual cobblers mean maximum edges and zero sharing. The coconut biscuits bake up tender and soak in all that juicy plum syrup. Comfort dessert unlocked.

Ingredients:

• 1 1/4 lbs plums, sliced
• 1 1/2 tsp pumpkin pie spice
• 3 tbsp allulose
• 1 tsp lemon zest
• 1 cup almond flour
• 1/4 cup coconut flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup butter, melted
• 2 large eggs
• 1/4 cup unsweetened almond milk

Instructions:

1. Heat oven to 350°F (175°C). Toss plums with spice, 2 tbsp allulose, and zest. Divide among 6 ramekins.
2. Mix almond flour, coconut flour, baking powder, and salt. Whisk eggs, almond milk, melted butter, and 1 tbsp allulose; combine to a thick batter.
3. Spoon batter on top of fruit. Bake 20–24 minutes until golden and set.

Brush tops with a little butter after baking for shine. Serve warm with a dollop of mascarpone.

Serving size: 1 cobbler cup (1/6 of recipe)

Estimated nutrition per serving: 238 kcal; 18 g fat; 17 g carbs; 5 g fiber; 12 g net carbs; 7 g protein. Estimates may vary.

13. Plum Swirl Protein Ice Cream (No Churn)

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High-protein, creamy, and ribboned with tart plum sauce. You’ll churn it with a fork and a little patience. Late-night sweet tooth? Covered.

Ingredients:

• 1 1/2 cups unsweetened almond milk
• 1/2 cup heavy cream
• 1 scoop (30 g) vanilla whey isolate
• 2 tbsp allulose
• 1 tsp vanilla
• 1 cup chopped plums
• 1 tbsp allulose (for sauce)
• Pinch salt

Instructions:

1. Blend almond milk, cream, whey, 2 tbsp allulose, vanilla, and salt until smooth.
2. Simmer plums with 1 tbsp allulose 5–7 minutes; cool completely.
3. Pour base into a shallow pan; freeze 45 minutes. Stir vigorously. Repeat every 30 minutes for 2 hours.
4. Fold in plum sauce to create swirls. Freeze 1 more hour.

Use collagen if you avoid whey. Add a splash of vodka (1 tsp) to keep it scoopable.

Serving size: 1/6 of batch (about 2/3 cup)

Estimated nutrition per serving: 146 kcal; 9 g fat; 9 g carbs; 1 g fiber; 8 g net carbs; 8 g protein. Approximate values.

14. Sugar-Free Plum Curd Tartlets With Pecan Crust

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Bright, buttery plum curd nestled in nutty crusts. They look like patisserie minis but come together surprisingly fast. Tart, silky, and dangerously snackable.

Ingredients:

• 1 1/2 cups pecans
• 3/4 cup almond flour
• 3 tbsp butter, melted
• 2 tbsp powdered erythritol
• Pinch salt
• 1 lb plums, chopped
• 1/4 cup allulose
• 2 tbsp lemon juice
• 3 large egg yolks
• 2 tbsp butter, cubed (for curd)
• 1/2 tsp vanilla

Instructions:

1. Pulse pecans to a fine meal. Mix with almond flour, melted butter, erythritol, and salt.
2. Press into 10–12 mini tart pans. Bake at 325°F (165°C) for 10–12 minutes; cool.
3. Simmer plums with allulose and lemon 8 minutes. Blend smooth; strain.
4. Whisk plum puree into yolks over low heat until thick coats a spoon, 3–5 minutes. Whisk in butter and vanilla; cool.
5. Fill shells with curd; chill 1 hour.

Top with a dot of whipped cream or a shard of toasted pecan. Add a micro pinch of salt on each for flavor pop—seriously.

Serving size: 1 tartlet (1/12 of recipe)

Estimated nutrition per serving: 199 kcal; 17 g fat; 9 g carbs; 2 g fiber; 7 g net carbs; 4 g protein. Estimates may vary.

There you go—14 low-carb plum desserts that prove you can have your sweets and your macros, too. Which one’s calling your name first? Set a timer, preheat something, and let those plums shine.

Nutrition disclaimer: All nutrition values are estimates based on common USDA data and typical brands. Actual numbers will vary based on specific ingredients, ripeness, and portion sizes.