keto desserts

You won't believe how easy these healthy peanut butter cookies from Delish.com are. 

Keto Peanut Butter Cookies

c. smooth unsweetened peanut butter, melted (plus more for drizzling)

c. coconut flour

c. packed keto-friendly brown sugar,

pure vanilla extract

kosher salt

c. keto-friendly dark chocolate chips,

coconut oil

I see all keto ingredients on the recipe...I made them  was very delicious and kid approved...

Some of you are kinda spoiled... very demanding!  If a recipe sounds good figure the macros yourself!  Be nice!

I substituted lilly's milk chocolate for dark and they're wonderful. 👍👍

If u do Keto and know the rules, you know off hand what substitutions you need to make to be Keto. I made them tonight, used stevia raw for coconut sugar (diabetic house) no sugar organic peanut butter and  dark chocolate chips! Delish!

These always turn out right! Just trying out the White chocolate style! Keto changed my life I'm down 17 Lbs!

https://streaming.hearstdigitalstudios.com/2cad06c8-baad-44a6-b77a-b37843b15e52/video_rover_16x9_1080p_hd_1541188159_90284.mp4

Keto Peanut Butter Cookies Are Low-Carb, High Reward

This keto no bake cheesecake is low in carbs, easy, and perfect for little lunch boxes or end of summer bashes. No cooking required for this keto dessert!

Easy Keto No Bake Cheesecake

heavy cream

cream cheese, softened (3 8 ounces blocks)

sweetener

vanilla extract

lemon

almond flour

brown sugar substitute I use this

cinnamon

granulated sweetener I use this

butter

In a small bowl, mix all of the...

In a small bowl, mix all of the crust ingredients with a fork until it resembles wet sand.

Line the bottom of a 10" springform pan...

Line the bottom of a 10" springform pan with parchment paper. Use your hands to press the crust mixture into an even layer in the bottom of the pan. Work the crust up the edge, if desired.

In a large mixing bowl, beat the heavy...

In a large mixing bowl, beat the heavy cream until stiff, about 5 minutes.

In a seperate bowl, beat the cream cheese,...

In a seperate bowl, beat the cream cheese, lemon juice, and vanilla extract. Slowly add the powdered sweetener and beat until fluffy and combined, about 1 minute.

Add the cream cheese mixture to the whipped...

Add the cream cheese mixture to the whipped cream and mix to combine, about 30 seconds.

Use a spatula to spread the cheesecake mixture...

Use a spatula to spread the cheesecake mixture in the springform pan. Make sure the top is level.

Refrigerate a full 6 to 8 hours. Keep...

Refrigerate a full 6 to 8 hours. Keep cold until ready to serve.

Even if you aren't on the Keto diet you'll love these Keto Peanut Butter Squares from Delish.com.  

Keto Peanut Butter Squares

Cooking spray,

c. smooth unsweetened peanut butter

c. keto friendly powdered sugar,

c. keto friendly chocolate chips

Flaky sea salt,

https://streaming.hearstdigitalstudios.com/ae5622e9-7406-4b5d-a8ec-387ad00545fc/video_rover_16x9_1080p_hd_1526319398_44980.mp4

These Decadent Peanut Butter Squares Hit The Spot

For the Keto diet these fat bombs from Delish.com are essential. 

Keto Fat Bombs

cream cheese, softened to room temperature

c. keto-friendly peanut butter

c. coconut oil,

chocolate chips (such as Lily's)

Great recipe! I added a bit of erythritol/stevia to my concoction and home made some chocolate to drizzle over top. (Didn't have any keto friendly chips) Fantastic for sure.  Thank you for sharing this!

Excited to give these a try. They were the easiest on-line recipe to make. They're sitting in the freezer now. 1/2 way there!

I added more peanut butter to this recipe, the cream cheese over powerd it too much for my taste. I also added keto or sugar free mini chocolate chips in the dough instead of melting chocolate to drizzle. Made a big difference in texture!

Great recipe but the salt is 100% unnecessary. I also added 1/4 of swerve because the mixture was SO salty. I also recommend cutting the melted chocolate amount in half, it made so much extra.

I made them per the recipe minus the salt. I just poked a couple of chocolate chips in each bomb and they were yummy.

This recipe is okay.... when I made it, it made around 20 balls even though I used a medium cookie scoop. There was also WAY too much chocolate. Not that I don't like chocolate but I was hoping for a drizzle and ended up with them completely coated in an attempt not to waste anything. 

I, personally, am not a huge fan of the texture so I am going to try keeping them in the freezer in the hopes that they'll be more like ice cream. 

Overall, good flavor but prepare to have a higher yield than you expect.

I used a medium cookie scoop and got 16 balls.  The amount of chocolate drizzle from the recipe was enough to completely coat the 16 balls and still have a ton left on the tray. Since the Lily’s chips cost about $8 a bag, save yourself some money and cut the amount in half!!

Ok, I just made these and to help those who want the macros, I will put the information here with the items I used.

8oz Philadelphia Cream Cheese 1/3 less fat
Cal: 512; Fat: 44g; Net Carbs: 15g; Protein: 15g; Sodium: 1024 mg.

1/4 and 2 Tablespoons Cup LouAna Coconut Oil
Cal: 720; Fat: 84g; Net Carbs: 0g; Protein: 0g; Sodium: 0 mg.

1/2 Cup Smucker’s Organic Natural Peanut Butter Creamy
Cal: 720; Fat: 64g; Net Carbs: 8g; Protein: 32g; Sodium: 220 mg.

1/2 Cup Lily’s Premium Baking Chips Dark Chocolate - Stevia Sweetened - 55% Cocoa
Cal: 300; Fat: 27g; Net Carbs: 12g; Protein: 6g; Sodium: 0 mg.

1/4 Teaspoon Morton’s Coarse Kosher Salt
Cal: 0; Fat: 0; Net Carbs: 0; Protein: 0; Sodium: 480 mg.

Totals:
Cal: 2252; Fat: 219g; Net Carbs: 35; Protein: 53g; Sodium: 1724 mg.

My batch made 20 1 Tablespoon Fat Bombs.  So the results per Fat Bomb.
Cal: 112.6; Fat: 10.95g; Net Carbs: 1.75g; Protein: 2.65g; Sodium: 86.2 mg.

The toughest part for this calculation was counting the Lily’s chips that go into the 1/2 cup as the nutritional data is only per 60 chips.  I hope that this is helpful for others trying to track their macros.

The nutritional info is right above the picture. Very easy to see. These are very good.

I had almond butter on hand to use instead of peanut butter and I also just ditched the salt. Pretty tasty for Keto

https://streaming.hearstdigitalstudios.com/13e16dc5-e316-4cc7-a4dc-af2965c9e025/video_rover_16x9_1080p_hd_1545417451_5543.mp4

Snack Smarter With Keto Fat Bombs

This sugar-free sweet treat is simple to make thanks to store-bought keto marshmallows and protein cereal!

Keto Rice Krispie Treats

full box of HighKey Cereal

Keto Max Mallow marshmallows (14 marshmallows)

butter, salted

chocolate

This Keto Strawberry Shortcake is the perfect spring and summer low carb, gluten free dessert recipe. With moist layers of cake, layer with fresh whipped cream and sweet strawberries, this is a perfect keto treat.

Keto Strawberry Shortcake 

eggs, separated

cream of tartar (get it here)

monkfruit,

flour

coconut flour (I use this brand)

baking powder

measured

almond milk

vanilla extract (I use this brand)

strawberries

monkfruit

Using a stand mixer or electric mixer, whisk the egg whites and cream of tartar together until thick and frothy. Add the sweetener and whip until thickened.

Add the egg yolks to the mixture and beat until thick and creamy.

Combine the almond flour, coconut flour and baking powder in a large bowl and whisk to remove any clumps.

Fold the dry ingredients into the egg mixture, mixing slowly so that you do not deflate the egg mixture.

Combine the melted butter, almond milk and vanilla extract together and add to the batter, again folding gently until just combined.

Grease and line two - 8-inch sandwich cake pans and spoon half of the batter into each, smoothing it out carefully.

Bake for 45 to 60 minutes, checking at the 45 minute mark to see if a toothpick comes out clean.

Remove from the oven and cool the cakes on a cooling rack.

Once cooled, very carefully cut each cake in half – the outside edge can be a bit crumbly so use a very sharp knife and a gentle hand.

for the cake:

Combine the heavy cream, sweetener and vanilla in a large mixing bowl and using an electric hand mixer, beat until thick and creamy.

for the filling:

Complete each layer by spreading a layer of whipped cream on top of a cake layer, sprinkling some strawberries on top of the whipped cream and topping with another layer of cake. Repeat until you have used all for layer of cake.

putting it all together:

Thanks so much.  I did bake it up with coconut oil.  Came out great.

This looks wonderful!  
i will try it this weekend

I made this just last night! It was so delicious. I will definitely make this again!

Yay!! Thank you for helping to satisfy my sweet tooth cravings without having to break my keto diet. These were definitely a hit!

This Lemon Poppy Seed Muffins with Ricotta recipe makes perfectly light, moist and delicious muffins that you won't believe are low carb!

Lemon Poppy Seed Muffins with Ricotta

Flour

Swerve (or alternative sweetener)

Baking Powder

full fat ricotta cheese

Coconut Oil

Eggs

Poppy Seeds (,)

True lemon packets

Heavy Whipping Cream

Lemon Extract

Mix together all ingredients and beat well until fluffy.

Line a muffin pan with silicone cupcake liners.

Pour the batter into a muffin pan, dividing equally into 12 servings.

Bake at 350F for 40 minutes or until a knife inserted into the center emerges clean.

Cool slightly before removing from liners.

https://embed.mediavine.com/videos/pgqsj73s6jxshsfoo2ti

These Low Carb Lemon Poppy Seed Muffins with almond flour are light, moist and just perfectly tasty. Absolutely delicious, low carb, keto, and gluten-free .

Low Carb Lemon Poppy Seed Muffins with Almond Flour

This low carb/keto friendly strawberry and cream cake is bursting with strawberry flavor!

Low Carb Strawberry and Cream Cake

Almond Flour

Erythritol (confectioner style)

tsp baking powder

tsp salt

tbsp butter unsalted room temperature (1 stick)

eggs large, room temperature, separated

heavy whipping cream, room temperature

full fat plain greek yogurt, room temperature

freeze dried strawberries, crushed

Heavy whipping cream, cold

tbsp erythritol(you can add more to taste) (confectioner style)

freeze dried strawberries, crushed (or more if desired)

box 0.8 oz jell-o sugar

Preheat oven to 350F, &nbsp;butter 2, &nbsp;9 inch round cake pans.

In a small bowl whip the egg whites until soft peaks form( when you lift the beaters the peaks gently fold over), set aside

In a medium bowl whisk together the almond flour, erythritol, baking powder, salt, packet of jell-o powder, and the freeze dried strawberries

In a large bowl beat the butter until fluffy, add the &nbsp;2 egg yolks one at a time, vanilla extract, yogurt, and whipping cream. Beat together until incorporated.&nbsp;

Mix the dry ingredients into the wet ingredients and beat until well combined. Gently fold in the egg whites until well combined.

Spoon mixture evenly amongst the 2 cake pans. It might seem like small amount of batter but it will be enough for each layer.

Bake for 22-25 mins or until toothpick inserted into middle comes out clean.

Let cake cool in the pans for 10 mins, then invert onto cooling rack and let cool completely.

While the cakes are cooling make the frosting by pouring the cold whipping cream into a large bowl, add the erythritol, and vanilla extract. At this point I start whipping the mixture and once it slightly thickens I taste to see if I need more sweetener. Whip until firm and resembles whipped cream, being careful not to over whip or it will turn to butter. &nbsp;Once it is whipped cream consistency, fold in the crushed strawberries.

Assemble the cake by placing one cake on a platter, top with whipped cream followed by the sliced strawberries, place other cake on top and cover entire cake in whipped cream. Decorate with the fresh sliced strawberries and sprinkle with more crushed strawberries if desired. Enjoy !!!

This Blueberry Lemon Pound cake is the perfect summer keto dessert. It is fresh and light, and loved by even the pickiest of eaters. 

Blueberry Lemon Pound Cake 

eggs, divided

ricotta cheese

lemon zest

blueberries, more for garnish

cream cheese

powdered monkfruit (I use this brand)

lemon juice

In a large mixing bowl, using an electric mixer, cream together the butter, monkfruit and one egg until light and fluffy. Add the ricotta, vanilla extract and lemon zest to the bowl, and mix until all ingredients are well combined.

In a separate mixing bowl, combine the almond flour and baking powder and whisk well to combine.

Alternate adding a little almond flour, and one egg at a time to the batter. Once all ingredients are added, mix until all ingredients are well incorporated.

Pour the batter into a greased bundt pan or silicone bundt mold.

Bake for 50 minutes or until the center is cooked. Cool in the pan for 15 minutes before removing the cake to fully cool.

While the cake is baking, make the glaze. Combine all ingredients in a small saucepan and heat gently until all ingredients are melted, stirring to combine. Let cool and thicken slightly.

Once the cake has cooled and has been removed from the pan, drizzle the glaze over top of the cake before serving.

This was excellent.  Didn’t taste keto at all.  Loved all the flavour.

I loved the recipe it was amazing!! I did everything recommended besides the icing. Instead, I used 2 egg whites, 1 teaspoon of lemon juice, and a cup of powdered monkfruit (tasted really nice). For the bake time I cut 10 min off and it came out really fluffy and bouncy. I would recommend leaving it to sit for a while after taking it out of the oven so the bundt cake doesn’t crumble.

Hello,
I made the cake today.  I  followed the recipe exactly but mine fell in the middle.  I was kind of shocked as I am a seasoned gluten free keto baker.  This was a first.  I obviously did something wrong.  Oh I used a loaf pan instead,of a Bundt as I did not have one.  Could that have done it.  I really didn’t think that was the issue.  Maybe the oven temp.  I think I should have lowered the temp to 350 because I used a smaller pan.  

The batter was delicious though as was the glaze.  Yummy!!!

Patti

I added half package softened cream cheese (didn't have a full 1.25 cups ricotta) and juice from 1/2 a lemon. Stooped the batter into parchment paper baking cups, dropped 3 frozen blueberries in the cups and topped with more batter. Baked at 375 for 23 minutes and these little single servings are just delightfully delicious! Thank you for yet another great recipe!

This was so good! I will definitely make this again!

This is so yummy and easy to make. This will definitely be one of my go to recipes 😋

Flavor was terrific! Mom non-keto (but tolerant) mom loved it. Didn’t come out very pretty like yours, but will make again.

I made this for my son's birthday and it was a huge hit with everyone, kiddos and grown-ups. I followed the recipe and used the non-dairy recommendations. I also used frozen blueberries. The bundt pan looked nice and came out easily (5 min early). I ended up mixing a little maple syrup into the glaze because the non-dairy cream cheese was clumping and I wanted to mask its funky aftertaste. The glaze turned out delicious and the whole cake was moist and had a nice crumb. Very good! Will make 2 more this weekend for the party.

I love this recipe! I make it all the time! Switch out apple and almond extract for the berries and vanilla, so yummy! I’ll also take dark chocolate with some coconut oil, melt them together and drizzle over the top for another version! So yummy!

165 pounds list and couldn't have done it without kyndra's recipes, forums and tips!
This one helps that sweet tooth craving. 
My first low carb cookbook I found worth buying.👍💯

Love this keto-friendly dessert!  I made it for my family and everyone really enjoyed it.  I then shared it with my friends, we have a keto recipe chat group, and my one friend made it for her diabetic father in law who was so excited they had a treat at brunch he could enjoy!

This is a lovely cake! Flavorful, moist and easy to make. I gave it to people who had no idea it was Keto! 
Want to try it next with the dried cranberries! 
Thanks Kendra for another great recipe!

This cake is surprisingly easy to put together, and tastes absolutely delicious. For me, make it the night before and serve it the following day. It’s even more delicious on day two in my opinion, and the cake holds together better.

Really good!
Used frozen blueberries. 
Added an extra egg. 
Super moist. 
Took out a few min early. 
Next time will use a higher heat oil=grapeseed oil to coat pan. 
My Mom loves it. 
My daughter is in between. 
Will make again! 
Following you on IG, now. 😊
Thank you!!

Wonderful cake! I used lemon extract as I didn’t have vanilla. The flavor is exquisite and the cake is perfectly moist. Next time I’ll use more blueberries in the batter. This was definitely a hit with my family and my three year old didn’t even wait for the slices to be cut, he just used his hands to get his piece.

I subbed cream cheese for the ricotta cheese because I didn't have any on hand, and it was still fabulous. I can't decide if I like it best warm or cold! Thank you so much!  I do think I will use my hand mixer with the glaze. Maybe that will make it extra smooth!

This recipe is phenomenal and has become a household favorite.  My kids and husband absolutely love it.

Wow! I made this today and I am so impressed with how moist and delicious this cake is. I will definitely be making it again...and again!

Only 4 ingredients, this recipe for low carb pie crust is easy &amp; delicious. Perfect for all your keto, gluten-free, paleo pie recipes.

Simple Keto Almond Pie Crust

sukrin gold sugar

butter, melted

tsp vanilla extract

tsp sea salt

Preheat the oven to 350 degrees F.

Line the bottom, of a 9 in round pie pan, with parchment paper, grease with butter or your favorite non-stick spray.

In a small bowl, whisk egg, vanilla.

In a large bowl, mix together the almond flour, sukrin gold and sea salt, until well blended.

Add melted butter to large bowl of flour mixture. Stir to combine.

Add egg mixture to large bowl of flour mixture. Stir to combine.

Press pie dough into pie pan. Smoosh it into all the creveses &amp; form the crust as you go. Use a fork to poke holes across the pie crust, so it won&#039;t bubble as it cooks.

Bake for 12-15 minutes until golden on edges.

This keto apple pie is tart, gooey, and oozing with apple flavor. It&#039;s totally apple-free, but don&#039;t tell them and they&#039;ll never notice 😂

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The most viewed keto desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 22 keto desserts recipes from across the web

The most viewed keto desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Peanut Butter Cookies

Easy Keto No Bake Cheesecake

Keto Peanut Butter Squares

Keto Fat Bombs

Keto Rice Krispie Treats

Keto Strawberry Shortcake

Lemon Poppy Seed Muffins with Ricot...

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Blueberry Lemon Pound Cake

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Rich 3 Ingredient Chocolate Keto Fu...

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The most viewed keto desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine