keto dessert recipe

These keto magic cookies are the easiest keto cookies you can make. They are chocolatey, chewy, and nutty with the perfect amount of crunch. What makes them even better is that each keto cookie has just 1.5g NET CARBS! 

Keto Magic Cookies | The Best Easy Keto Magic Cookies

Large Egg Yolks

Tbsp. (14 grams) Butter

½ Tbsp. (50 grams) Coconut Oil

Cup (50 grams) Confectioners Swerve

Cup (100 grams) Unsweetened Coconut Flakes

Cup (100 grams) Semi Sweetened Chocolate Chips*

Add your egg yolks, melted butter, and melted coconut oil to a medium-sized bowl. Whisk together until egg yolks have combined evenly with the other ingredients.

Add the rest of your ingredients and use a rubber spatula to gently mix everything until well-combined.

Place the batter in the refrigerator for 30-45 minutes to let it set.

Once the dough is set, use a cookie scooper or tablespoon to make 12 balls of cookie dough. Arrange them evenly on a baking sheet lined with parchment paper.

Bake for 8-10 minutes at 350 °F (176°C), until golden brown.

Once they're done baking, set them aside to cool.

I just made these and let me tell you they are 6/5 GOOD!!

https://www.youtube.com/watch?v=HZGWD8FiUC4

These Keto Magic Cookies are one of THE BEST low carb cookie recipes you can make! The cookies are made with just a few keto friendly ingredients like sugar free chocolate chips, nuts, egg yolks, and coconut. Not to mention, each one of these keto magic cookies has less than 2 NET CARBS!

****MAKE SURE TO USE 1 CUP OF COCONUT FLAKES I MISSPOKE IN THE VIDEO...THE GRAM MEASUREMENT IS CORRECT AT 100g THOUGH.

WRITTEN RECIPE: https://www.thedietchefs.com/keto-magic-cookies/

Bread Recipe: https://www.youtube.com/watch?v=bPCo9L8iTyA&t=221s

My Cookbooks: 
Sweet Cookbook: https://gumroad.com/l/bestketocookbook
Savory Cookbook: https://gum.co/SavoryKetoCookbook

Instagram: https://www.instagram.com/thejoeduff

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Things I used in today's recipe:

Keto Semi-Sweetened Chocolate Chips: https://amzn.to/2VgL1Vl

Keto Salted Caramel Chocolate Chips: https://amzn.to/2Vg43LE

Confectioners Swerve: https://amzn.to/3lneyYf

Pecans: https://amzn.to/3qhfnVY

Walnuts: https://amzn.to/3fU1Pv8

Unsweetened Coconut Flakes: https://amzn.to/37mleRl

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Ingredients:

4 Large egg yolks
1 Tbsp or 14 grams of softened butter
3.5 Tbsp or 50 grams of melted coconut oil 
1/3 Cup or 50 grams of confectioners Swerve 
1 Cup or 100 grams of unsweetened  coconut flakes
1/3 Cup or 45 grams of crushed pecans
1/3 Cup or 45 grams of crushed walnuts
2/3 Cup of 100 grams of keto chocolate chips

Nutrition Per Cookie (recipe makes 12 cookies):

200 Calories
19.5g Fat
5g Carbs
3.5g Fiber
1.5g NET CARBS
5g Protein

Keto Magic Cookies with JUST OVER 1 NET CARB | No Almond Flour or Coconut Flour Needed!!

This low carb and keto chocolate mousse is decadent and super easy to make.  Uses only 4 ingredients (heavy cream, sweetener, unsweetened cocoa, and vanilla) and no chilling required!

Keto Chocolate Mousse - 10 Minutes!

Cup Heavy Whipping Cream

Unsweetened cocoa powder, sifted

Cup Powdered Sweetener (Click here to see my favorite on Amazon)

Vanilla extract

salt

Whisk the cream to stiff peaks using. &nbsp;Add in the cocoa powder, sweetener, vanilla and salt and whisk until all ingredients are just combined. &nbsp;Makes 4 servings

https://www.youtube.com/watch?v=pH2OitqResg

This low carb and keto chocolate mousse is decadent and super easy to make. Uses only 4 ingredients (heavy cream, sweetener, unsweetened cocoa, and vanilla) and no chilling required!

Full printable recipe: https://jenniferbanz.com/keto-chocolate-mousse-ready-in-only-10-minutes

Prep Time: 10 minutes Total Time: 10 minutes Servings: 4 Calories: 218kcal

INGREDIENTS:
1 Cup Heavy Whipping Cream
1/4 Cup Unsweetened cocoa powder, sifted
1/4 Cup Powdered Sweetener 
1 teaspoon Vanilla extract
1/4 teaspoon kosher salt

INSTRUCTIONS:
Whisk the cream to stiff peaks using.  Add in the cocoa powder, sweetener, vanilla and salt and whisk until all ingredients are just combined.  Makes 4 servings

Keto Chocolate Mousse Recipe - 10 minutes!

These Raspberry Cream Bombs are a great low carb keto treat! They're no cook, super easy to make and absolutely delicious!

Raspberry Cream Bombs

sugar free Raspberry Jello ((.3 oz))

water

Cream Cheese

Heavy Whipping Cream

Place  hot  water  in  stand  mixer  bowl.&nbsp; &nbsp;&nbsp;

Sprinkle Jello and let it soften for a few minutes.&nbsp; Stir well. If you still see crystals of Jello in it, pour a little more hot water and stir until the crystals are dissolved.&nbsp;

Add  cream  cheese  and  heavy  whipping  cream  and  using  a  whisk  attachment,  slowly  start  to  beat  the  mixture.&nbsp;

Start  on  low  and  then  increase  speed  slowly.  Best  for  4-5  minutes  until  the  mixture  is  fluffy  and  makes  semi-stiff  peaks.&nbsp;&nbsp;

Pour  into  silicone  molds  or  6  cups  and  refrigerate.&nbsp; &nbsp;

This recipe for lemon soufflés (or soufflé au citron) makes an easy, inexpensive, but elegant dessert. Low-carb, keto-friendly, gluten-free and dairy-free.

Lemon Soufflés (Low-Carb and Keto-Friendly)

butter ((softened--to brush ramekins))

sweetener ((enough to dust ramekins))

eggs (room temperature, separated)

lemon juice (freshly squeezed)

lemon zest (freshly grated)

Preheat oven to 400º Fahrenheit. Using a pastry brush, brush the bottoms and sides of the ramekins with softened butter, stroking the sides from the bottom to the top. Refrigerate 5 minutes, then repeat. Dust with granulated sweetener.

In a medium bowl, beat the egg yolks with a mixer or whisk until the color lightens and they start to get fluffy. Add sweetener and beat until fluffy. Slowly beat in the lemon juice and the lemon zest.

In a separate, clean bowl, using a clean whisk or beaters, beat the egg whites until stiff peaks form.

Transfer ⅓ of the egg whites to the lemon mixture and gently stir until combined. Gently fold another third of the meringue into the lemon mixture. Repeat with the last third.

Transfer the mixture to the prepared ramekins. Wipe off any excess that may have gotten on the rim. Place the filled ramekins on a baking sheet.

Bake in the lower third of the oven until they rise and the tops brown, about 10-12 minutes.  Serve immediately.

Birthdays just got happier with an easy chaffle birthday cake recipe. The best birthday present you can give is three tiered cake flavored keto waffle with creamy buttercream frosting.

Keto Birthday Cake Chaffle

cream cheese

almond flour

heavy whipping cream

monk fruit

vanilla

cake batter extract

baking powder

unsalted butter, softened

erythritol

Preheat

Preheat waffle maker to medium high heat.

Whisky it

Whisk together all the chaffle ingredients - egg, cream cheese, almond flour, baking powder, heavy cream, monk fruit, vanilla and cake batter extract.

Pour batter

Pour 1/3 of the chaffle mixture into the center of the waffle iron. Close the waffle maker and let cook for 3 minutes or until waffle set. You want this chaffle to be spongy and not crisp.

Remove & repeat

Remove chaffle from the waffle maker and repeat with remaining batter until you have three cake chaffles.

Make the frosting

While your chaffles are cooling, make the frosting. Beat the butter together in a small bowl. The longer you cream the butter, the more lighter in color it gets. Mix together butter, powdered erythritol, vanilla. Slowly add in heavy cream until you reach your desired frosting consistency.

Frost it

Layer your chaffle cake. Place down one chaffle and spread frosting on top. Lay down a second chaffle on the frosting and frost it's top, lay down the third chaffle. Frost the top and the sides of all chaffles.

https://www.youtube.com/watch?v=oGzUOnnGMBU

A classic cookie everyone enjoys, this keto sugar cookie recipe has an incredible flavor with a keto friendly sweetener. With each bite, it's hard to believe they are low carb and are a must have for the keto diet. This best ever keto sugar cookie recipe produces a cookie that is soft, yet still has that crunch when you bite into it. They make the perfect cutouts too!

Keto Sugar Cookies

coconut flour

baking soda

cream of tartar

unsalted butter, softened to room temperature

powdered erythritol (as sweetener)

vanilla extract

almond extract (optional)

Sift dry ingredients

Sift together our dry ingredients: almond flour, coconut flour, baking soda, cream of tartar and salt. This creates a finer texture for keto cookies. I highly recommend you don't skip this step.

Mix wet ingredients

In large bowl, cream together the butter and powdered erythritol until fluffy (about 2 minutes). Beat in vanilla extract along with the almond extract if using. Then beat in eggs.

Refrigerate dough

Add flour mixture and beat until just combined. Place dough into between two pieces of parchment paper and flatten down to a small disc shape. Refrigerate for at least 2 hours. May store in freezer in a Ziploc bag for later use too.

Roll it out

Keeping the dough between the parchment paper. Lay down a wet paper towel and place the dough and parchment paper on top. Using a rolling pin, roll out dough to about 1/8 to 1/4 inch thickness between the two sheets of parchment paper. Refrigerate for additional 20 minutes.

Preheat oven

Punch out shapes and bake

Remove the top piece of parchment paper and cut out shapes. Place on a parchment lined baking tray about 1.5 inches apart. Bake until starting to get golden brown around the edges, about 8-9 minutes. Remove from the oven, let cool on baking tray for 5 minutes before transferring to a wire rack. Decorate with keto royal icing once completely cooled.

Decorate

To make keto royal icing, combine 1 cup powdered erythritol sweetener, egg whites, cream of tartar, and salt in a small bowl. Whisk until smooth. Remove 1/3 of the icing into a smaller bowl and add remaining 1/4 cup powdered erythritol. Whisk until slightly thicker than original icing mixture. Use the first batch of icing to flood the inside of the cookies with icing and the second thicker batch to outline the cookie. Add icing batches to two separate piping bags. Using the thicker icing, pipe the borders of your cutout cookie. Then using the thinner icing, flood the inside of the outline.

https://www.youtube.com/watch?v=R_mOedYK7eo

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