Keto Dessert Recipes

•  Prep Time: 10 minutes  
• Cook Time: 20 minutes 
• 4 servings -1x  
• Category: Dessert 
• Difficulty: Intermidiate 

INGREDIENTS 

• 1 cup (120 g) almond meal 
• 1 small egg, whisked 
• 3 Tablespoons(45 ml) ghee, melted Stevia, or erythritol, to taste 
• 1 teaspoon (5 ml) vanilla extract 
• 1 Tablespoon lemon zest 
• 1/2 teaspoon (2 ml) lemon extract 
• Pinch of (1 g) baking soda 

COOKING INSTRUCTIONS

Preparation 

• Preheat oven to 350 F (175 C). 

Cooking 

1. Mix all the ingredients together in a mixing bowl to form a dough. 
2. Chill the dough for 20 minutesin the fridge. 
3. Form the dough into 8 smallround cookies. 
4. Place on a parchment paperlined baking tray. 
5. Bake for 15-20 minutes until the cookies are golden brown. 
6. Remove from oven and place on a cooling rack. 

•  Prep Time: 5 minutes  
• Cook Time: 5 minutes 
• 40servings -1x  
• Category: Dessert 
• Difficulty: Easy

INGREDIENTS 

•  1 cup blanched almond flour 
• 3 cups unsweetened shredded coconut 
• 3/4 cup keto maple syrup 
• 1/4 cup coconut milk 

COOKING INSTRUCTIONS

1.  Blend all your ingredients until a dough is formed. 
2. If the batter is too crumbly, add extra coconut milk until a slightly sticky texture remains. 
3. Using your hands, form into small balls.
4. If desired,roll ballsin extra shredded coconut. 
5. Refrigerate for 30 minutes, or until firm. 

•  Prep Time: 15 minutes  
• Cook Time: 0 minutes 
• 6 servings -1x  
• Category: Dessert 
• Difficulty: Easy 

INGREDIENTS 

•  6 oz (170 g) 100% dark chocolate 
• 3 eggs 
• 4Tablespoons (60 ml) coconut cream 
• 1/4 cup erythritol orto taste 

COOKING INSTRUCTIONS

Preparation 

•  Separate the egg yolks from the egg whites. 

Cooking 

1.  Melt the chocolate.  
2. Let cool and stir the erythritol, coconut cream, and egg yolks into the mixture. 
3. Whisk the egg whites until peaks form. 
4. Carefully fold the chocolate mixture into the egg whites using a spoon. 

•  Prep Time: 2 minutes  
• Cook Time: 10 minutes 
• 20 servings -1x  
• Category: Dessert 
• Difficulty: Easy

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   

COOKING INSTRUCTIONS

1.  In a high-speed blender or food processor, add your coconut and cranberries and pulse until combined and a thick, crumbly texture remains. 
2. In a large mixing bowl, add your coconut/cranberry mixture, coconut oil and sticky sweetener of choice, andmixuntilfully combined. 
3. Pour batter into a lined 8 x 8 inch or 8 x 10 inch baking tray. 
4. Lightly wet your hands then press the mixture firmly into place. 
5. Refrigerate until firm. 
6. Cut into bars and dip in optional chocolate of your choice. 

•  Prep Time: 10 minutes  
• Cook Time: 20 minutes 
• 6 servings -1x  
• Category: Dessert 
• Difficulty: Easy

INGREDIENTS 

•  1.5 cups (180 g) almond flour 
• 1/4 cup (60 ml) ghee, melted 
• 2 eggs, whisked Approx. 
• 24 blueberries (1/2 cup) 
• 1 Tablespoon (15 ml) 
• vanilla extract Stevia, to taste 
• 1/2 teaspoon (4 g) baking soda 
• Dash of salt  

COOKING INSTRUCTIONS

Preparation   

• Preheat oven to 350 F (175 C).  

Cooking  

1. Melt the ghee in a mixing bowl. 
2. Add and mix all together- almond flour, eggs, vanilla extract,stevia, baking soda, and salt. 
3. Break up the blueberries gently to burst the skin and then stirin the blueberriesinto the mixture. 
4. Save 12 blueberriesto put on top nearthe end. Line a muffin pan with coconut oil or ghee. 
5. Spoon the mixture into the muffin pan (to around 3/4 full). 
6. Place 2 blueberries at the top of each muffin. 
7. Bake for 18-20 minutes. 

•  Prep Time: 5 minutes  
• Cook Time: 5 minutes 
• 12 servings -1x  
• Category: Dessert 
• Difficulty: Easy

INGREDIENTS 

• 1 8-inch pie crust of choice no bake or baked 
• 1 1/2 cups coconut milk canned 
• 2 cups chocolate chips of choice can use a chopped chocolate bar 
• 1 tsp vanilla extract 

COOKING INSTRUCTIONS

Preparation   

•  Prepare yourstore bought pie crust to fit an 8- inch springform pan and Set aside. 

Cooking  

1. In a smallsaucepan or microwave safe bowl, heat up your coconut milk until warm. 
2. Once warm, add your chocolate/chocolate chips and letsit for 2-3 minutes. 
3. Afterthat, whisk togetherthe coconut milk and chocolate untilsmooth and glossy. Whisk in your vanilla extract. 
4. Transfer your chocolate tart filling into the pie crust. 
5. Refrigerate for 2 hours, or until firm. Sprinkle with sea salt, if desired. 

•  Prep Time: 30 minutes  
• 16 servings -1x  nutes 
• 6 servings -1x  
• Category: Dessert 
• Difficulty: Easy

INGREDIENTS 

• 2 cups (100 g)raspberries 
• 2 400ml cans of full-fat coconut milk
• 1/4 cup (48 g) erythritol 

COOKING INSTRUCTIONS

1. Blend the raspberries until smooth. 
2. Set aside, Shake the cans of coconut milk really well and empty into a large bowl. 
3. Whisk the mixture well until there are no lumps, then whisk in the erythritol.
4. Place the mixture into an icecream maker and churn. 
5. Transfer the churned ice cream into a suitable freezer and gently stir in the reserved raspberry mix to create a swirl pattern. 
6. Store covered in the freezer until needed. 

•  Prep Time: 2 minutes 
• Cook Time: 5 minutes
• 16 servings -1x  nutes 
• 10 slices 1x  
• Category: Dessert 
• Difficulty: Intermediate

INGREDIENTS 

•  20 tbsp almond flour 
• 10 tbsp granulated sweetener of choice 
• 10 tbsp cocoa powder 
• 1.25 tsp baking powder 
• 10 tbsp almond butter 
• 30 tbsp milk of choice 
• 10 tbsp chocolate chips 

COOKING INSTRUCTIONS

 Preparation    

•  Lightly grease a small microwave safe cereal bowl with cooking spray and set aside. 

Cooking

1. In a small mixing bowl, combine all your dry ingredients and mix well. 
2. In a seperate bowl, combine your smooth almond butter with milk and whisk together. 
3. Combine your wet and dry ingredients and mix well. 
4. If using chocolate chips, fold them through. 
5. Microwave in 30-second intervals until desired texture is achieved.
6. Remove from the microwave and let sit for one minute, before enjoying. 

• Prep Time: 5 minutes  
• Cook Time: 5 minutes
• 24 slices 1x
• Category: Dessert 
• Difficulty: Easy

INGREDIENTS 

•  2 cups cashew butter (Any butter) 
• 1/2 cup Coconut Oil 
• 1/4 cup keto maple syrup l 

COOKING INSTRUCTIONS

Preparation    

•  Line a 24-count mini muffin tin with muffin liners and set aside. 

Cooking 

1.  In a microwave-safe bowl or stovetop, combine all your ingredients. 
2. Heat until just melted. 
3. Remove from heat and whisk very well, until a smooth, glossy texture remains.
4. Divide the fudge batter evenly amongst the lined muffin tray. 
5. Refrigerate for at least 30 minutes, until firm. 

• Prep Time: 10 minutes  
• Cook Time: 25 minutes
• 8 slices 1x
• Category: Dessert 
• Difficulty: Easy

INGREDIENTS 

First part 

• 1/2 cup (120 ml) cold water 
• 2.5 Tablespoons (15 g) gelatin powder 

Second part 

• 1/4 cup (48 g) erythritol + stevia, to taste 
• 1/2 cup (120 ml) warm water 
• 1 teaspoon (5 ml) vanilla extract 
• Dash of salt  

COOKING INSTRUCTIONS

Preparation    

• Line an 8-by-8 inch pan with parchment paper. Make sure the parchment paper goes up all the sides. 
• Grease the parchment paper with coconut oil as well to prevent sticking. 

Cooking 

1. In a bowl, add in the 1/2 cup of cold water. Sprinkle the gelatin in. Let it sit for 10 minutes.
2. In a small saucepan, add in the other 1/2 cup warm water with 1/4 cup erythritol and a dash of stevia to taste. Add in the vanilla extract and salt as well. 
3. When it just starts to boil, take it off the stove. 
4. Start mixing the gelatin mixture with an electric whisk slowly while adding in the hot liquid. 
5. Keep whisking and increase the whisk speed. The gelatin mixture will turn white and foamy after around 10 minutes. 
6. Keep whisking for 10 minutes more until the mixture doubles in volume. Pour quickly into the prepared container and smooth the top with a greased spatula.