May 29, 2020
7 Keto Desserts Recipes Plus 5 Keto Snack Recipes
Delicious Keto Dessert Recipes
How are you doing?? I hope you're Well and having a beautiful day 😃, if you were wondering how I may be doing 😊 I am actually Very excited and doing Very Well.(Thanks for Wondering) I present to you today my 7 favorite keto dessert dishes, in my post here I wrote about 10 different keto meal ideas so we're back to finish out the "homemade" custom keto diet meal plan. Since you came to visit me (on my blog) and my many keto thoughts I would also like to include 5 of the Keto Snacks I make for my family (mainly my children). They're all delicious and I only picked 7 because they are the ones I have actually made and I Know you will find at least a few of these recipes to be absolutely amazing yourself, so please let me know which one of these Keto desserts and Keto Snacks recipes you and your family likes the best.
Keto Pumpkin Cheesecake
My family loves all things pumpkin and me being on a Ketogenic Diet it was difficult to make the simple desserts they love. Until I searched and found this recipe so now we can still love and enjoy this tasty treat cause in this recipe we will be using Gluten-Free Crust and a few more modifications to make the recipe Keto Approved!!
Yields: 16 Servings
Prep Time: 0 Hours 10 Mins
Total Time: 7 Hours 30 Mins
Ingredients:
For The Crust:
1 1/2 c. almond flour
1/4 c. coconut flour
2 tbsp. granulated Swerve
1/2 tsp. cinnamon
1/4 tsp. kosher salt
7 tbsp. melted butter
For The Filling:
4 (8-oz.) blocks cream cheese, softened
1/2 c. brown sugar Swerve
1 c. pumpkin purée
3 large eggs
1 tsp. pure vanilla extract
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. kosher salt
Whipped cream, for garnish
Chopped toasted pecans, for garnish
Instructions
Preheat oven to 350°. In a medium bowl, combine almond flour, coconut flour, Swerve, cinnamon, and salt. Add melted butter and mix until well combined. Press crust into an 8” springform pan in an even layer a little up the sides. Bake until lightly golden, 10 to 15 minutes.
Reduce oven to 325°. In a large bowl beat cream cheese and swerve together until light and fluffy. Add pumpkin purée and beat until no lumps remain. Add eggs, one at a time, and beat until well combined. Add vanilla, cinnamon, ginger, and salt. Pour batter on top of crust and smooth top with an offset spatula.
Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.
Bake until the center of the cheesecake is only slightly jiggly, about 1 hour. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.
Serve with a dollop of whipped cream and toasted pecans.
Keto Avocado Brownies
I have to start off by saying that traditional brownies are not Keto Diet Approved but in this recipe we will be switching out the flour and sugar for something much more Keto Friendly. We'll be using mashed avocados to give it a silky-texture, with a little bit of peanut butter to give a nutty taste and packing it with all the healthy fats in one. For the Sugar you have Coconut sugar which is similar to brown sugar in texture and it's nowhere near as fine as granulated sugar.
Cal/Serv: 260
Yields: 16 Servings
Prep Time: 0 Hours 15ins
Total Time: 1 Hour 25 Mins
Ingredients:
4 large eggs
2 ripe avocados
1/2 c. (1 stick) melted butter
6 tbsp. unsweetened peanut butter
2 tsp. baking soda
2/3 c. keto-friendly granulated sugar (such as Swerve)
2/3 c. unsweetened cocoa powder
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
Flaky sea salt (optional)
Instructions
Preheat oven to 350° and line a 8”-x-8” square pan with parchment paper. In a blender or food processor, combine all ingredients except flaky sea salt and blend until smooth.
Transfer batter to prepared baking pan and smooth top with a spatula. Top with flaky sea salt, if using.
Bake until brownies are soft but not at all wet to the touch, 25 to 30 minutes.
Let cool 25 to 30 minutes before slicing and serving.
Nutrition (per serving): 260 calories, 7 g protein, 11 g carbohydrates, 5 g fiber, 1 g sugar, 23 g fat, 9 g saturated fat, 570 mg sodium.
Keto Chocolate Truffles
Almost the Perfect Keto Diet Dessert I just feel like this one doesn't need an explanation. Truffles are Delicious and I Love making them(this one is for Me😃) and my family loves eating them as well.
Cal/Serv: 20
Yields: 15
Prep Time: 0 Hours 10 Mins
Total Time: 0 Hours 30 Mins
Ingredients
1 c. dark chocolate chips, melted
1 medium avocado, mashed
1 tsp. vanilla extract
1/4 tsp. Kosher salt
1/4 c. cocoa powder
Instructions
In a medium bowl, combine melted chocolate with avocado, vanilla, and salt. Stir together until smooth and fully combined. Place in the refrigerator to firm up slightly, 15 to 20 minutes.
When chocolate mixture has stiffened, use a small cookie scoop or small spoon to scoop approximately 1 tbsp chocolate mixture. Roll chocolate in the palm of your hand until round, then roll in cocoa powder.
Nutrition (per serving): 20 calories, 1 g protein, 2 g carbohydrates, 1 g fiber, 0 g sugar, 2 g fat, 0 g saturated fat, 35 mg sodium
Carrot Cake Keto Balls
I know it may not be everyone's favorite but my children are big Carrot Cake fans so I had to include this. Plus it's just a simple guilt-free dessert.
Cal/Serv: 130
Yields: 16
Prep Time: 0 Hours 5 Mins
Total Time: 0 Hours 15 Mins
Ingredients
1 (8-oz.) block cream cheese, softened
3/4 c. coconut flour
1 tsp. stevia
1/2 tsp. pure vanilla extract
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1 c. grated carrots
1/2 c. chopped pecans
1 c. shredded unsweetened coconut
Instructions
In a large bowl, using a hand mixer, beat together cream cheese, coconut flour, stevia, vanilla, cinnamon, and nutmeg. Fold in carrots and pecans.
Roll into 16 balls then roll in shredded coconut and serve.
Nutrition (per serving): 130 calories, 2 g protein, 6 g carbohydrates, 3 g fiber, 2 g sugar, 11 g fat, 7 g saturated fat, 65 mg sodium.
This recipe is the ultimate low-carb high-fat no-bake dessert you'll find. They're simple and delicious little bites of heaven.
Yields: 6 Servings
Prep Time: 0 Hours 10 Mins
Additional Time: 0 Hours 20 Mins
Complete Time: 0 Hours 30 Mins
Ingredients:
8 oz cream cheese, softened
1/4 cup powdered erythritol
1 tsp vanilla extract
1/4 cup heavy whipping cream
1/4 cup peanut butter
3/4 cup Lily's Sugar Free chocolate (I used 1.5 bars)
2 tsp coconut oil
Instructions
Mix cream cheese, erythritol, and heavy whipping cream until smooth.
Mix in peanut butter and vanilla extract until fully combined, set aside
Melt chocolate and mix with coconut oil
Brush silicone cups (I use these) with chocolate mixture and place in freezer for 5 minutes.
Repeat previous step and freeze for 10 minutes.
Place a couple spoonfuls of cheesecake fluff into cup and freeze for 15 minutes.
Top cups with chocolate to cover cheesecake fluff.
Freeze for 20 minutes covered or refrigerate for 1 hour.
Quick Note
I found these stored better in the fridge after they initially set.
If you store in freezer, allow 10-15 minutes to thaw before eating.
Be sure to use a natural peanut butter with no added sugar.
Magic Keto Cookies
These cookies are seriously magical. Super easy to make and without any flour, you can feel good about eating way more than just one. I don't think I have ever just eaten one lol.
Cal/Serv: 130
Yields: 15
Prep Time: 0 Hours 10 Mins
Total Time: 0 Hours 35 Mins
Ingredients:
1/4 c. coconut oil
3 tbsp. butter, softened
3 tbsp. granulated Swerve sweetener
1/2 tsp. kosher salt
4 large egg yolks
1 c. sugar-free dark chocolate chips, such as Lily's
1 c. coconut flakes
3/4 c. roughly chopped walnuts
Instructions
Preheat oven to 350° and line a baking sheet with parchment paper. In a large bowl stir together coconut oil, butter, sweetener, salt, and egg yolks. Mix in chocolate chips, coconut, and walnuts.
Drop batter by the spoonful onto prepared baking sheet and bake until golden, 15 minutes.
Nutrition (per serving): 130 calories, 2 g protein, 2 g carbohydrates, 1 g fiber, 0 g sugar, 13 g fat, 8 g saturated fat, 25 mg sodium.
Keto Ice Cream
This Keto friendly ice cream is creamy and rich but it's not to sweet, I often find myself sweetening it up because it is Ice Cream after all.
Yields: 8 Servings
Prep Time: 0 Hours 5 Mins
Total Time: 8 Hours 15 Mins
Ingredients:
2 (15-oz.) cans coconut milk
2 c. heavy cream
1/4 c. swerve confectioner's sweetener
1 tsp. pure vanilla extract
Pinch kosher salt
Instructions
Chill coconut milk in the fridge at least 3 hours, ideally overnight.
Make whipped coconut: Spoon coconut cream into a large bowl, leaving liquid in can, and use a hand mixer to beat coconut cream until very creamy. Set aside.
Make whipped cream: In a separate large bowl using a hand mixer (or in a bowl of a stand mixer), beat heavy cream until soft peaks form. Beat in sweetener and vanilla.
Fold whipped coconut into whipped cream, then transfer mixture into a loaf pan.
Freeze until solid, about 5 hours
Quick Note:
If you have leftovers make a smoothie!!!
Bonus 5 Easy Keto Snacks
Nacho Cheese Crisp
What if I told you you could turn a single slice of cheese into a cracker? Would you believe me? Well, you should! This hack makes a keto-friendly Cheez-It–like cracker, and it couldn't be easier.
Yields: 6 Servings
Prep Time: 0 Hours 5 Mins
Total Time: 0 Hours 55 Mins
Ingredients:
1 (8-oz.) package sliced cheddar (preferably Sargento)
2 tsp. taco seasoning
Instructions
Preheat oven to 250º and line a large baking sheet with parchment paper. Cut each slice of cheese into 9 squares and place in a medium bowl. Add taco seasoning and toss to coat.
Lay cheese slices in an even layer (make sure none are overlapping!) on prepared baking sheet. Bake until crisp and golden, 40 minutes (they will crisp up even more when cooled). Let cool 10 minutes, then remove from parchment paper.
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Keto Burger Fat Bombs
The secret ingredient in these burger fat bombs: BUTTER. It'll help keep you satisfied and happy for way longer than your favorite fast food joint ever could. Plus, cheddar is always a welcomed surprise.
Cal/Serv: 80
Yields: 20
Prep Time: 0 Hours 15 Mins
Total Time: 0 Hours 30 Mins
Ingredients
Cooking spray
1 lb. ground beef
1/2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
2 tbsp. cold butter, cut into 20 pieces
2 oz. cheddar, cut into 20 pieces
Lettuce leaves, for serving
Thinly sliced tomatoes, for serving
Mustard, for serving
Instructions
Preheat oven to 375° and grease a mini muffin tin with cooking spray. In a medium bowl, season beef with garlic powder, salt, and pepper.
Press 1 teaspoon beef evenly into the bottom of each muffin tin cup, completely covering the bottom. Place a piece of butter on top then press 1 teaspoon beef over butter to completely cover.
Place a piece of cheddar on top of meat in each cup then press remaining beef over cheese to completely cover.
Bake until meat is cooked through, about 15 minutes. Let cool slightly.
Carefully, use a metal offset spatula to release each burger from the tin. Serve with lettuce leaves, tomatoes, and mustard.
Nutrition (per serving): 80 calories, 5 g protein, 0 g carbohydrates, 0 g fiber, 0 g sugar, 7 g fat, 3 g saturated fat, 45 mg sodium
Keto Jalapeno Popper Egg Cups
These egg cups will definitely spice up your morning routine. So simple to make for your family and even make great leftover options! Make your mornings a little easier. You deserve it.
Yields: 12
Prep Time: 0 Hours 15 Mins
Total Time: 0 Hours 45 Mins
Ingredients:
12 slices bacon
10 large eggs
1/4 c. sour cream
1/2 c. shredded Cheddar
1/2 c. shredded mozzarella
2 jalapeños, 1 minced and 1 thinly sliced
1 tsp. garlic powder
kosher salt
Freshly ground black pepper
nonstick cooking spray
Instructions
Preheat oven to 375°. In a large skillet over medium heat, cook bacon until slightly browned but still pliable. Set aside on a paper towel-lined plate to drain.
In a large bowl, whisk together eggs, sour cream, cheeses, minced jalapeño and garlic powder. Season with salt and pepper.
Using nonstick cooking spray, grease a muffin tin. Line each well with one slice of bacon, then pour egg mixture into each muffin cup until about two-thirds of the way to the top. Top each muffin with a jalapeño slice.
Bake for 20 minutes, or until the eggs no longer look wet. Cool slightly before removing from the muffin tin.
Keto Frosty
Homemade frosty, somebody better tell Wendy's to look out!!! Lol but seriously a way healthier alternative.
Cal/Serv: 320
Yields: 4
Prep Time: 0 Hours 10 Mins
Total Time: 0 Hours 45 Mins
Ingredients:
1 1/2 c. heavy whipping cream
2 tbsp. unsweetened cocoa powder
3 tbsp. keto-friendly powdered sugar
sweetener, such as Swerve
1 tsp. pure vanilla extract
Pinch kosher salt
Instructions
In a large bowl, combine cream, cocoa, sweetener, vanilla, and salt. Using a hand mixer or the whisk attachment of a stand mixer, beat mixture until stiff peaks form.
Scoop mixture into a Ziploc bag and freeze 30 to 35 minutes, until just frozen.
Cut tip off a corner of the Ziploc bag and pipe into serving dishes.
Nutrition (per serving): 320 calories,2 g protein, 4 g carbohydrates, 1 g fiber, 0 g sugar, 34 g fat, 21 g saturated fat, 35 mg sodium
Delicious Keto Tortilla
These tortillas are sturdy enough to hold up to whatever you fill them with, and they're ready in under 30 minutes. Bring on Taco Tuesday!
Yields: 8
Prep Time: 0 Hours 20 Mins
Total Time: 0 Hours 30 Mins
Ingredients
1 c. almond flour
1/4 c. coconut flour
2 tsp. xanthan gum
1 tsp. baking powder
1/2 tsp. kosher salt
3 tsp. lime juice
1 egg, lightly beaten
1 tbsp. water
Instructions
Combine almond flour, coconut flour, xanthan gum, baking powder, and salt in the bowl of a food processor. Pulse for 5 seconds, until combined.
With the food processor running, slowly pour in lime juice, then egg, and then water, to the flour mixture. When dough comes together and forms a ball, empty it onto a piece of plastic wrap and wrap tightly. Knead the dough for a minute or two in your hands, then place in refrigerator to rest for 10 minutes.
Divide dough into 8 small balls, about 1 1/2" in diameter. Place one ball between two pieces of parchment or wax paper and roll until it's about 1/8" thick. (The tortilla should be about 5" to 6" in diameter.)
Heat a large cast iron skillet over medium-high heat. When hot, add tortilla and cook until slightly charred, about 20 seconds per side. While one tortilla is cooking, continue rolling out the next. Continue until all tortillas are rolled and cooked and serve immediately.
Thank you for you think and attention I hope you found a few of these recipes worthwhile!! Please enjoy and remember I Love You and Believe In You!!!
