7 Delicious Keto Dessert Recepies
When it comes to dessert, many people assume that a low-carb, high-fat diet like keto means giving up all of their favorite sweet treats. But that couldn't be further from the truth! With a little creativity and the right ingredients, it's easy to whip up delicious keto-friendly desserts that are perfect for enjoying in the desert.
Whether you're looking for something fruity and refreshing or decadently chocolatey, these seven keto dessert recipes are sure to satisfy your sweet tooth without derailing your diet. So grab your mixing bowls and get ready to indulge!
1) Keto Lemon Bar
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup powdered erythritol sweetener
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 2/3 cup fresh lemon juice (from about 4 lemons)
- 1 tablespoon lemon zest
- 1/3 cup powdered erythritol sweetener (for the filling)
Instructions:
1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, 1/3 cup powdered erythritol sweetener, and salt.
3. Stir in the melted butter until well combined, then press the mixture evenly into the bottom of the prepared baking dish.
4. Bake the crust for 10-12 minutes, until lightly golden brown.
5. While the crust is baking, whisk together the eggs, lemon juice, lemon zest, and 1/3 cup powdered erythritol sweetener in another mixing bowl.
6. Pour the lemon filling over the hot crust once it's finished baking, then return the dish to the oven.
7. Bake for an additional 20-25 minutes, until the filling is set and the edges are lightly golden.
8. Remove the lemon bars from the oven and let them cool to room temperature.
9. Once the bars are cool, slice them into squares and serve.
Enjoy your delicious keto lemon bars!
2) Chocolate Avocado Mousse
Ingredients:
- 2 ripe avocados
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond milk
- 1/4 cup keto-friendly sweetener (such as erythritol or stevia)
- 1 teaspoon vanilla extract
- A pinch of salt
- Whipped cream, for topping (optional)
Instructions:
1. Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor.
2. Add the cocoa powder, almond milk, sweetener, vanilla extract, and salt to the blender or food processor.
3. Blend or process the ingredients until they're smooth and creamy, scraping down the sides of the bowl as needed.
4. Taste the mixture and adjust the sweetness if necessary.
5. Divide the mousse into individual serving dishes (such as ramekins or jars) and chill in the refrigerator for at least 30 minutes before serving.
6. Top the mousse with whipped cream, if desired, and enjoy!
This recipe makes about 4 servings of chocolate avocado mousse. It's a rich and decadent dessert that's packed with healthy fats and perfect for satisfying your sweet tooth on a keto diet.
3) Blueberry Coconut Ice Cream
Ingredients:
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup keto-friendly sweetener (such as erythritol or stevia)
- 1/2 cup fresh blueberries
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
- In a blender or food processor, blend together the coconut milk, sweetener, blueberries, vanilla extract, and salt until smooth.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Once the ice cream is done churning, transfer it to a freezer-safe container and freeze until firm, about 2-3 hours.
- Serve and enjoy
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4) Keto Chocolate Chip Cookies
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup keto-friendly sweetener (such as erythritol or stevia)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking soda, and salt.
- Beat in the softened butter, egg, and vanilla extract until the mixture is smooth.
- Fold in the chocolate chips.
- Use a cookie scoop or spoon to form the dough into 1-inch balls and place them onto the prepared baking sheet.
- Flatten each ball slightly with the palm of your hand.
- Bake the cookies for 12-15 minutes, until lightly golden brown.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious keto chocolate chip cookies!
5) Strawberry Cheesecake Fat Bombs:
Ingredients:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup keto-friendly sweetener (such as erythritol or stevia)
- 1/2 teaspoon vanilla extract
- 1/4 cup freeze-dried strawberries, crushed into powder
Instructions:
1. In a mixing bowl, beat together the cream cheese, butter, sweetener, and vanilla extract until the mixture is smooth.
2. Fold in the crushed freeze-dried strawberries.
3. Use a small cookie scoop or spoon to form the mixture into small balls.
4. Place the balls onto a parchment-lined plate or baking sheet and freeze until firm, about 1 hour.
5. Store the fat bombs in an airtight container in the freezer and enjoy as a delicious keto-friendly snack!
This recipe makes about 12 fat bombs. Fat bombs are a popular snack on the keto diet, as they're high in healthy fats and low in carbs. These strawberry cheesecake fat bombs are a delicious way to satisfy your sweet tooth while sticking to your keto goals.
6) Salted Caramel Pecan Bark
Ingredients:
- 1/2 cup unsalted butter
- 1/2 cup keto-friendly sweetener (such as erythritol or stevia)
- 1/4 cup heavy cream
- 1/4 teaspoon sea salt
- 1 cup pecans, chopped
- 1/4 cup sugar-free chocolate chips
Instructions:
1. Line a baking sheet with parchment paper.
2. In a small saucepan, melt the butter over medium heat.
3. Stir in the sweetener, heavy cream, and sea salt.
4. Cook the mixture, stirring constantly, until it thickens and turns a caramel color, about 5-7 minutes.
5. Stir in the chopped pecans.
6. Pour the mixture onto the prepared baking sheet and spread it out into an even layer.
7. Melt the sugar-free chocolate chips in the microwave or using a double boiler.
8. Drizzle the melted chocolate over the pecan caramel mixture.
9. Sprinkle a little extra sea salt over the top, if desired.
10. Place the baking sheet in the refrigerator and chill until the bark is firm, about 1 hour.
11. Once firm, break the bark into pieces and serve.
This recipe makes about 10-12 servings. Salted caramel pecan bark is a delicious and indulgent treat that's perfect for satisfying your sweet tooth while sticking to your keto goals. The combination of sweet caramel, crunchy pecans, and salty sea salt is irresistible!
These Keto Bread Cookbooks allow you to enjoy pizza, bread, pasta, and sweets while losing weight without having to deny yourself of them.
7) Keto Raspberry Thumbprint Cookies
Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup keto-friendly sweetener (such as erythritol or stevia)
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar-free raspberry jam
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, coconut flour, and sweetener.
- Add the softened butter, egg, and vanilla extract and mix until well combined.
- Use a small cookie scoop or spoon to form the dough into balls and place them onto the prepared baking sheet.
- Use your thumb or the back of a spoon to make a small indentation in the center of each cookie.
- Spoon about 1/2 teaspoon of sugar-free raspberry jam into each indentation.
- Bake the cookies for 12-15 minutes or until golden brown.
- Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
These keto raspberry thumbprint cookies are a delicious and easy-to-make treat that's perfect for satisfying your sweet tooth while sticking to your keto goals. They're soft, chewy, and filled with tangy raspberry jam. This recipe makes about 12-15 cookies. Enjoy!
