When you are putting all the efforts into keeping your Keto diet, you also work hard in the gym, spend so much energy at your job, or maybe look after your kids and run all day. You push your limits and it works but you are not a robot!
You deserve a little indulgence and a special treat. For a sweet tooth person this is almost inevitable, so why don’t you get yourself a Keto dessert which will not throw you back in your Ketogenic meal plan.
Ketogenic diet doesn’t mean that you have to completely ignore your sweet tooth self – you just need to keep these easy Keto desserts in your Keto boards on Pinterest and try once in a while another amazing dessert.
I rated the recipes according to my personal preferences, so this top of recipes is entirely subjective
Keto & Low Carb Chocolate Zucchini Cake
This recipe is as delicious as it looks in this photo!
This chocolate zucchini cake is the best keto, low carb, sugar-free and gluten-free recipe ever. Chocolate zucchini cake is moist and tastes amazing.
Course – Dessert
Cuisine – American
Prep Time – 10 minutes
Cook Time – 30 minutes
Servings – 12 slices
INGREDIENTS
Chocolate Zucchini Cake
- 4 eggs
- 1/2 butter melted
- 4 tbsp almond milk
- 1 cup shredded zucchini
- 2/3 cup almond flour
- 1/3 cup coconut flour
- 1/2 cup cocoa powder
- 1/2 cup stevia or any sweetener of your choice
- 1 tsp baking powder
Chocolate ganache
- 200 g dark chocolate
- 3 tbsp butter
- 4 tbsp milk
Chocolate Zucchini Cake.
INSTRUCTIONS
- In a large bowl, mix the coconut flour, cocoa powder, stevia, and baking powder.
- Add the eggs, melted butter and almond milk. Mix it very well.
- Spread out into greased pan.
- Bake at 180ºC / 360°F for about 30-40 minutes or until a toothpick inserted in center comes out clean.
Chocolate Ganache
- Microwave all ingredients for about 2 minutes, opening the door, once in a while, to stir.
- Once the cake is cool, frost with chocolate ganache if desired.
Nutrition Facts
Amount Per Serving
Calories: 197 | Total Fat: 25% | Cholesterol: 33% | Total Carbohydrate: 4% | Protein: 12%
3-Ingredient Keto Chocolate Coconut Cups
This easy Keto dessert can will only take three ingredients and will not break your low carb diet. It’s dairy free and gluten free.
These homemade 3 Ingredient keto chocolate coconut cups are fool-proof and require an easy, 5-step process–
- Make the two ingredient chocolate
- Pour into muffin liners or silicone cups
- Add in softened coconut butter
- Top with remaining chocolate
- Refrigerate until firm then enjoy!
Course – Dessert
Cuisine – American
Prep Time – 2 minutes
Cook Time – 3 minutes
Servings – 18 cups
Calories: 96
INGREDIENTS
For the keto version
- 1/2 cup coconut butter, melted
- 1/2 cup cocoa powder
- 1/2 cup coconut oil
- 1 serving sweetener of choice See notes
For the non-keto version
- 1 cup chocolate chips of choice
- 1/2 cup coconut butter, melted
INSTRUCTIONS
- Line an 18-count mini muffin tin with mini muffin liners and set aside.
- In a microwave-safe bowl or stove top, melt your coconut oil. Add your cocoa powder and mix until fully combined and no clumps remain. If you use opt to add a sweetener, add it here now too.
- Moving quickly, coat the bottom and sides of the muffin liners with melted chocolate. Ensure a little is leftover to top with later. Place the chocolate coated muffin tins in the freezer to firm up.
- Once firm, divide the coconut butter amongst the cups. Top with the remaining chocolate and freeze until firm.
Recipe Notes
If you use a liquid stevia, add as many drops as necessary.
If you use maple syrup or honey, use 1/4 cup.
3 Ingredient Keto Chocolate Coconut Cups should be kept frozen. For a smooth and creamy consistency, allow thawing slightly at room temperature.
Keto Waffles
“These waffles are great for storing in the freezer and popping straight into the toaster oven.” The waffles with almond flour are totally healthy. They are so fluffy, easy and quick to make. Just perfect!
One thing that makes this an easy and quick recipe is that I add all ingredients to a blender. But I have one more secret for you: in this recipe, I use sour cream: I think this gives the waffle a creamy but also fluffy texture.
Course – Breakfast
Cuisine – American
Prep Time – 10 minutes
Cook Time – 4 minutes
Servings – 2 waffles
INGREDIENTS
- 1 large egg
- 1/2 cup almond flour
- 2 tbsp erythritol or any sweetener
- 1/4 tsp Sea Salt
- 2 tbsp almond butter
- 2 tbsp coconut oil to grease the waffle iron
- 1/2 cup unsweetened almond milk warmed up
- 50 ml sour cream
- 1/2 tbsp Vanilla Extract
INSTRUCTIONS
- Preheat the waffle iron to high heat. Grease lightly (I usually coconut oil).
- Add all the ingredients to a blender and blend them on high speed for about 1 minute until all the ingredients get nice and smooth. If you don’t have a blender, you can mix it manually in a small bowl on for a minute or two.
- Pour half the mixture (about 3/4 cup) onto the lightly greased waffle iron. Close and cook until steam stops coming out for about 3/4 minutes.
- Unplug and let cool slightly in the waffle iron to make the waffle easier to remove. It will crisp up as it goes from hot to warm.
- Repeat with the remaining batter.
Nutrition Facts
Amount Per Serving
Calories: 272 | Total Fat: 23g | Cholesterol: 114mg | Sodium: 344mg | Potassium: 183 mg | Total Carbohydrate: 9g | Protein: 9g
Low Carb & Sugar-Free Lemon Curd Tart
This is a simple and easy recipe but you need to be patient because you need to whisk constantly the mixture for about 10-15 minutes. Put the lemon zest and juice, eggs, Erythritol (or any sweetener of your taste) and vanilla (this makes the taste of lemon curd more richer) in a small saucepan and whisk until everything is combined and smooth. Then add coconut oil and continue to whisk. You can’t forget to whisk the mixture the entire time. When the mixture is thickened and the color turns slightly lighter the lemon curd is ready.
Course – Dessert
Prep Time – 15 minutes
Cook Time – 15 minutes
Servings – 6 slices
INGREDIENTS
Crust
- 2 cup almond flour
- 1/2 tsp Salt
- 2 large eggs
- 2 tbsp coconut oil
Lemon Curd
- 2 lemons juice
- 5 eggs
- 1/3 cup erythritol or any sweetner of your taste
- 1/2 tsp Vanilla Extract
- 3 tbsp coconut oil
INSTRUCTIONS
Crust
- Preheat oven to 350°F. Line the bottom of a 14″ x 4.5″ rectangular tart pan with a removable bottom with parchment paper and grease the sides.
- In a small food processor, pulse the almond flour and the salt until combined. Add the coconut oil and eggs and pulse a few more times until a dough forms. Warning: it will be very sticky.
- Transfer the crumble into a piece of plastic wrap and wrap the dough. Refrigerate for 15 minutes to firm up slightly or 2-3 minutes in the freezer if you are in a hurry.
- Remove the dough from the freezer, unwrap and place into the center of the pie pan. Press firmly into the bottom of the pan and up the sides, as evenly as you can.
- Prick all over with a fork. This will allow the steam to escape and prevent the crust from puffing up while it bakes.
- Bake for 15-20 minutes or until the sides are golden brown
Lemon Curd
- Whisk lemon juice and zest, eggs, sweetener, and vanilla together in a saucepan.
- Turn on the heat to low-medium and stir constantly for 5-10 minutes until the curd thickens up. Do not put the heat to high as the eggs will scramble. Always cook the curd on low-medium heat.
- When the curd has thickened, add the coconut oil and mix in.
- Pour slightly cooled lemon curd into the prepared crust, smoothing to the edges. Garnish with fresh berries and chill until serving time.
Nutrition Facts
Amount Per Serving
Calories: 184 | Total Fat: 23% | Cholesterol: 217mg | Total Carbohydrates: 5% | Protein: 19%
No-Bake Paleo Vegan Coconut Cranberry Crack Bars
This recipe is easy to make and will indulge your sweet tooth with dairy-free, gluten-free, sugar-free and guilt-free pleasure! This is one of the best no-bake low carb Keto desserts I’ve tried.
Course – Dessert
Prep Time – 2 minutes
Cook Time – 10 minutes
Servings – 12 slices
INGREDIENTS
- 2 1/2 cups shredded unsweetened coconut flakes
- 1/2 cup unsweetened cranberries *
- 1 cup coconut oil, melted
- 1/4 cup sticky sweetener of choice **
INSTRUCTIONS
- In a high-speed blender or food processor, add your coconut and cranberries and pulse until combined and a thick, crumbly texture remains.
- In a large mixing bowl, add your coconut/cranberry mixture, coconut oil and sticky sweetener of choice, and mix until fully combined.
- Pour batter into a lined 8 x 8 inch or 8 x 10 inch baking tray. Lightly wet your hands then press the mixture firmly into place. Refrigerate until firm. Cut into bars and dip in optional chocolate of your choice.
Recipe Notes
* Feel free to reduce the amount or increase up to a cup- Just be sure to make the necessary adjustments to equal 3 cups TOTAL including the coconut
** I used a monk fruit sweetened maple syrup. Pure maple syrup, agave and honey all work too.
Paleo Vegan No Bake Coconut Cranberry Crack can be kept at room temperature for up to a week (sealed). They are best kept refrigerated (up to 2 months) or frozen (up to 6 months).
Nutrition Facts
Amount Per Serving
Calories: 98 | Total Fat: 14% | Dietary Fiber: 8% | Total Carbohydrates: 1% | Protein: 2%
Keto New York Cheesecake
The cheesecake itself is really rich and dense and is perfectly fine on its own!
Course – Dessert
Prep Time – 15 minutes
Cook Time – 60 minutes
Servings – 6 slices
INGREDIENTS
- Crust
- 2 tbsp coconut flour
- 1/4 (40g) cup blanched almond flour
- 1 tsp cinnamon
- 1 tbsp erythritol
- 1/8 tsp stevia powder
- 2 tbsp unsalted butter (melted)
- 300 g cream cheese (room temperature)
- 90 g sour cream
- 3 tbsp erythritol
- 1/2 tsp stevia powder
- 1/2 tsp vanilla
- 1/2 tsp baking powder
- 2 eggs (room temperature)
- lily’s dark chocolate chips (melted)
- almonds (chopped)
- cashew nuts (chopped)
INSTRUCTIONS
- Preheat the oven to 150C/300F. Wrap the bottom of a 6” springform pan with aluminum foil.
- In a small bowl, mix the ingredients for the crust together until it resembles a buttery crumble. Place in your springform pan and press unto the bottom with a spoon. Even it out with the back of the spoon.
- In a large bowl, place the cream cheese, sour cream, erythritol, stevia powder and vanilla, and beat with a hand mixer until the mixture is completely smooth and creamy. Add the eggs one at a time and mix until incorporated. Do not overmix!! Add the baking powder, and mix for a few seconds.
- Pour the cheesecake batter into the springform pan over the crust. Tap a couple of times on the counter to get rid of any air bubbles (if there were any).
- Prepare a tall oven-proof tray and add 2-3 (1″) of water. Carefully place your aluminum-wrapped cheesecake into the water and place into the oven. Bake for 60 minutes.
- Open the oven door and let the cheesecake cool completely inside the oven for 1-2 hours until completely cooled (Your cheesecake should still be giggly in the middle). Cover with plastic wrap, and place into the fridge overnight.
- These steps should ensure that your cheesecake does not crack when baking or cooling down.
NOTES
I have tested baking this cheesecake at a higher temperature (170C/340F) for 45 minutes, but it had cracked. However, it was really dense and rich. This time, baking it at 150C/300F, the cheesecake did not crack and it was really rich and fluffy at the same time.
Nutrition Facts
Amount Per Serving
Calories: 313 | Total Fat: 46% | Cholesterol: 47% | Total Carbohydrates: 2% | Protein: 17%
Low-Carb Layered Cheesecakes Jars
These delicious no-bake cheesecakes layered in jars and topped with fresh strawberries are so quick and easy to prepare and they also are healthy… they are low carb, keto friendly and sugar-free.
Course – Dessert
Prep Time – 20 minutes
Cook Time – 10 minutes
Servings – 4 persons
INGREDIENTS
- Cocoa Filling
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1,5 tbsp butter
- 2 or 3 tbsp low carb sweetener
- 1 tbsp cocoa powder
- 1 cup fresh strawberries
- 1/4 cup fresh lemon juice
- 2 tbsp unflavored gelatine
- 200 g Cream Cheese at room temperature
- 300 ml whipped cream
- 1 tbsp fresh lemon zest
- 1/2 cup low carb sweetener (or more as per taste)( I used Erythritol)
- 1/2 tsp Vanilla Extract
INSTRUCTIONS
Cocoa Filling
- In a food processor mix almond flour, coconut flour, butter, sweetener, and cocoa powder. Set aside.
Cheesecake Filling
- Clean and slice the strawberries. In a blender puree the strawberries and set aside.
- In a small microwave-safe bowl add fresh lemon juice and gelatin. Mix and let the gelatin bloom.
- Meanwhile, in a big mixing bowl add cream cheese. Using a hand blender whip for 30-40 seconds.
- Microwave bloomed gelatin for 30 seconds. let it cool down a little bit.
- Add whipping cream, lemon zest, lemon-gelatin mixture, vanilla extract, sweetener to the cream cheese.
- Using a hand blender mix everything until well incorporated(for about 1-2 minutes).
- Reserve some of this mixture and add to the strawberry puree.
- For the first layer, divide half the cheesecake filling equally among the dessert jars.
- Divide the cocoa mixture equally among the serving dessert jars. Then the remaining cheesecake mixture again and finally the strawberry filling
- Refrigerate for at least 4-5 hours or overnight
Nutrition Facts
Amount Per Serving
Calories: 530 | Total Fat: 51 g | Cholesterol: 180 mg | Total Carbohydrates: 11 g | Protein: 9 g
Vegan Bo-Bake Blueberry Cheesecake (Keto-Friendly)
This raw vegan blueberry cheesecake is absolutely delicious and irresistible! It’s totally healthy, sugar-free and makes just a perfect dessert for any occasion!
The filling with this wonderful texture is made with cashews, yes raw cashews, and without salt. It may seem strange to anyone who has never tried or made it but I guarantee it’s worth it. After being soaked for a few hours, they are crushed together with the remaining ingredients in a food processor and you get a cream with an incredible texture.
Course – Dessert
Prep Time – 20 minutes
Servings – 8 persons
INGREDIENTS
Base
- 50 g pecans
- 75 g almonds
- 30 g desiccated coconut
- pinch of salt
- 1 tbsp almond or vanilla extract
- 1 tbsp stevia syrup
- 1 or 2 tbsp coconut oil
Filling
- 350 g raw cashews
- 1 Lemon juice
- 2 tbsp Vanilla Extract
- 400 ml Full Fat Coconut Milk chilled (only solid cream)
- 125 ml coconut oil
- 20 ml stevia
- pinch of salt
Top
- 125 g blueberries
- 30 g coconut desiccated
- 1 tbsp coconut cream
- 2 tbsp coconut oil
- 2 tbsp stevia syrup
INSTRUCTIONS
Base
- Process the nuts with salt and vanilla in a food processor until crumbly.
- Add maple and coconut oil and process just to combine.
- Press the mixture into the springform pan (18 or 20cm).
- Cover tightly and put into the freezer to set while you make the next layer.
Filling
- Throw all filling ingredients into your into a food processor and blend for about 3 minutes, until it forms a dough like consistency. If necessary, add a tablespoon of coconut milk.
- Press the mixture evenly into the base of the cake tin.
- Cover and put into the freezer to set while you make the next layer.
Top
- Add all the top layer ingredients into the food processor and blend for about 2 minutes, until smooth.
- Place this mixture into a saucepan.
- Bring to the boil over high heat, and stir occasionally.
- Reduce the heat and simmer for 10 minutes.
- Remove from the heat and allow to cool.
- Pour this mixture on top of the filling and place it back in the freezer.
- Freeze until this raw cheesecake recipe reaches the desired consistency (5 hours).
Low Carb Cheesecake Recipe – Sugar-Free Keto Cheesecake
This recipe is definitely my Top-1 in Keto Desserts collection. You will spend just 10 minutes to get it ready! It’s sugar-free, gluten-free and keto low carb cheesecake recipe that will make your sweet tooth and your eyes happy because it’s so beautiful!
A gluten-free, low carb cheesecake recipe that’s EASY to make with only 8 ingredients and 10 minutes prep time. This sugar-free keto cheesecake tastes just like the real thing – delicious.
Course – Dessert
Prep Time – 10 minutes
Cook Time – 1 hour
Servings – 16 slices
INGREDIENTS
Almond Flour Cheesecake Crust
- 2 cups Blanched almond flour
- 1/3 cup Butter (measured solid, then melted)
- 3 tbsp Erythritol (granular or powdered works fine)
- 1 tsp Vanilla extract
Keto Cheesecake Filling
- 32 oz Cream cheese (softened)
- 1 1/4 cup Powdered erythritol (erythritol must be powdered; can also use powdered monk fruit sweetener)
- 3 large Egg
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
INSTRUCTIONS
- Preheat the oven to 350 degrees F (177 degrees C). Grease a 9 in (23 cm) springform pan (or you can line the bottom with parchment paper).
- To make the almond flour cheesecake crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
- Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don’t want.)
- Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).
- Bake for about 45-55 minutes, until the center is almost set, but still jiggly.
- Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don’t remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
- Serve with fresh raspberry sauce if desired.*
RECIPE NOTES
- To make the optional raspberry sauce, simmer 1 cup fresh raspberries with 2 tablespoons water and sweetener to taste, for 5-10 minutes, breaking the berries with a spatula. Add additional water to thin out to your liking.
- There has been some confusion about carb counts. Two things to watch for:
- Erythritol is not included in carb count because it does not get metabolized. Most calculators like MFP do not know to exclude it.
- The official USDA database lists cream cheese as 1.56g of carbs per ounce. Some product labels may round this up or down, but it’s actually the same for any full-fat cream cheese regardless of brand. Some calculators round this up to 2g per ounce, which can account for a big difference when extrapolating to the 32 oz needed for this low carb cheesecake recipe.
Nutrition Facts
Amount Per Serving
Calories: 325 | Total Fat: 31 g | Total Carbs: 6 g | Net Carbs: 5 g | Fiber: 1 g | Sugar: 1 g | Protein: 7 g
Source: momsecrets.co, thebigmansworld.com, wholesomeyum.com