There comes a time in everyone’s ketogenic life where you crave something sweet. Cookies, brownies, cake – but there’s nothing that you’ve pre-made and nothing that is low carb laying around.
Here are some of our favorite keto dessert recipes to serve to our guests (and ourselves). No matter the occasion, these sweet treats will bring a smile to anyone’s face that doesn’t think this 4th meal can be done on keto. If you’re looking for some treats that won’t destroy your diet, give one of these low-carb desserts a try!
Keto Cheesecake Fluff
The preparation
8 oz cream cheese, softened
1/4 cup sugar free powdered sweetener
1 teaspoon lemon juice
pinch of salt
3/4 cup heavy cream
The execution
1️. In a large bowl, cream together cream cheese, powdered sweetener, lemon juice and salt until smooth and silky. Set aside.
2️. Pour heavy cream into a medium bowl. Beat with an electric mixer until stiff peaks form.
3️. Add 1/3 the whipped cream into the cream cheese mixture. Stir until smooth. This will lighten up the mixture to make it easier to fold in the rest of the whipped cream. Add remaining whipped cream and gently fold until combined, fluffy and smooth.
Keto Chocolate Mousse
The preparation
1 1/2 cups heavy cream
1/3 cup sugar free powdered sweetener
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract, optional
pinch of salt
The execution
1️. Pour heavy cream into a large bowl and beat with an electric mixer until slightly thickened.
2️. To the thickened cream, add powdered sweetener, cocoa powder, vanilla and salt. Continue beating until stiff peaks form.
Keto Tiramisu
The preparation
Cakes
1/3 cup stevia/erythritol blend
1/3 cup butter, softened
3 large eggs, room temperature
1/4 cup heavy cream
1 teaspoon vanilla extract
1.5 cups almond flour
1 teaspoon baking powder
1 pinch sea salt
1/4 cup espresso or strong coffee, room temperature
Filling
2 large egg yolks, room temperature
2 tbsp. stevia/erythritol blend, powdered
4 ounce cream cheese, softened
1 1/2 tablespoon sour cream
1/2 cup heavy cream, chilled
1/2 teaspoon cocoa powder, for dusting
The execution
1. Gather all ingredients and prep them. Pre-heat oven to 350F. Line a square baking dish with parchment paper and set aside.
2. For the cake, beat together the butter and sweetener in a bowl until light in color and slightly fluffy.
3. Add in the eggs, heavy cream, and vanilla extract and beat to incorporate.
4. Add in the almond flour, baking powder, and salt and beat again until smooth.
5. Transfer the batter to the square baking dish and use a spatula to smooth out the top. Bake for 20-25 minutes until golden brown or an inserted toothpick comes out clean.
6. While the cake is cooking, start on the filling. Beat the egg yolks and powdered sweetener in a metal bowl, then place over a pan to create a double-boiler.
7. Turn the pan on to boil the water and once boiling, reduce heat to low. Cook the egg yolk mixture for 4-5 minutes while continuously stirring until the mixture is lighter in color and slightly frothy.
8. Take the mixture off of the heat and beat the mixture again until thicker, darker in color, and glossy.
9. In a separate bowl, beat the heavy cream until whipped with stiff peaks.
10. Add the cream cheese and sour cream to the beaten egg yolk mixture, then beat slowly to combine.
11. Gently fold the cream cheese mixture into the whipped cream.
12. Once the cake is cooled, remove from the baking dish and put it onto a cutting board.
13. Pour espresso (or strong coffee) slowly over the top of the cake until evenly distributed.
14. Slice the cake in half, forming 2 large rectangles.
15. Ice one half of the cake with the filling mixture, then place the second piece of the cake on top of that and ice again.
16. Dust with cocoa powder and slice to serve. Enjoy as a decadent dessert or rich breakfast!
Keto Carrot cake
The preparation
Carrot cake
5 tablespoon butter, softened
1/2 cup erythritol
4 large eggs
1 tablespoon baking powder
2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 cup pecans, finely chopped
1.5 cups almond flour
1/2 cup carrot, finely grated (~1 large carrot or 78g)
Cream cheese frosting
4 ounce cream cheese, softened
2 tablespoon butter, softened
1 teaspoon vanilla extract
1 tablespoon heavy cream
1/4 cup erythritol, powdered
1/4 cup pecans, chopped
The execution
1. Preheat the oven to 350 F. Gather ingredients together.
2. Line a baking dish with parchment paper and set aside.
3. In a bowl, beat together butter and erythritol until light in color.
4. Beat the eggs into the butter mixture until incorporated.
5. Add spices and baking powder, then whisk to combine.
6. Add the finely chopped pecans and almond flour, then mix together well again.
7. Add in the grated carrot and fold into the batter.
8. Pour the batter into the baking dish and spread the top to evenly distribute the batter. Bake for 18-25 minutes or until an inserted toothpick comes out clean.
9. While the carrot cake is baking, prepare the icing.
10. Beat together all ingredients for the icing until well combined. Put aside until ready to use.
11. Let the cake completely cool after it’s been removed from the oven. If you try to ice the carrot cake immediately after it comes out of the oven, the icing will melt.
12. Ice the cake and top with chopped pecans if desired. Enjoy!
Cucumber Smoothie
The preparation
1 cup ice
100 g (1/2 medium) cucumber, peeled
50 g (1/4 medium) avocado
2 cups nut milk
1 tablespoon sugar-free honey
The execution
1️. To a blender, add ice, peeled cucumber, avocado, nut milk and honey.
2️. Blend until smooth and all of the ice is pulverized. Pour and enjoy right away.
