low carb desserts

From fat bombs, to mug cakes, to cheesecake and chocolate mousse...these 10 low carb and Keto Desserts are quick, require minimal ingredients, and are perfect for any occasion.

10 Easy Keto Desserts for Any Occassion

Cup almond flour (click here to see my favorite on Amazon)

Tablespoons Granular Sweetener (Click here to see my favorite on Amazon)

Tablespoons Melted Butter

vanilla extract

salt

Combine all ingredients in a small bowl.  The mixture should be wet enough to stick together.  Scoop out 1 tbsp of the mixture at a time a roll into a bal.  The balls should be 1 1/4 inch in diameter.  Refrigerate for 1 hour, if desired

Recipe for butter cookie fat bombs

Trust Delia Smith to show you how to make the perfect pancake recipe – and enjoy Pancake Day without any flops.

Each pancake provides 88kcal, 7.5g carbohydrates (of which 0.9g sugars), 5g fat (of which 2g saturates), 0.4g fibre and 0.2g salt. 
(Not including the lemon and sugar topping)

Pancakes

110 grams/4 ounces plain flour, sifted

eggs

200 milliliters/7fl oz milk

butter

caster sugar

lemon juice

lemon wedges

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

heavy cream

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!

Fresh creamy blueberry filling with a low carb crunchy crust makes for a delicious, rustic dessert

Low Carb Blueberry Crumble

almond flour

pecans (chopped)

salt (pink himalayan if possible)

tsp baking powder

cinnamon

swerve brown sugar sugar

unsalted butter (frozen)

vanilla

apple cider vinegar

blueberries (about 2 lbs.)

cornstarch (1.4 tsp xanthum gum if low carb)

truvia (or other sugar substitute)

lemon (or

tsp lemon juice (or juice

nutmeg

Preheat oven to 375 °F. To make crumble: In a large bowl add almond flour, chopped pecans, salt, baking powder, cinnamon and Swerve brown sugar.  Stir together with a wire whisk or fork.

Take the butter out of the freezer and place a hand grater over the bowl of dry ingredients.  Grate the frozen butter into the bowl, stopping and stirring in to the dry ingredients every so often. Repeat until all butter is mixed in.

Add vanilla and vinegar and egg yolks to the bowl and stir together until well blended.  Set aside

In another large bowl, combine the blueberries, cornstarch (or xanthan gum), truvia, lemon zest, nutmeg and lemon juice.  Stir together well with a spoon.

Divide the crumb mixture in half and place half of it in bottom of a pie plate. Pat in and gently spread over bottom of pie plates with your hands.  Add the blueberry mixture on top of the bottom crumb mix and then take the remaining half of the crumb mixture and use your hands to place the dollop over the top of the blueberries.  The topping will probably be in clumps of dough.  Just drop it over the blueberries in small uneven clumps.  You will probably have some crumb dough left over and that can be frozen.

Bake in oven at 375 degrees for 45 minutes or until fruit is bubbling in the center and the topping is crisp and well browned.

Cool slightly and serve warm with ice cream, whipped cream or alone.  Garnish with mint if you have any.

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)

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 😂

Low Carb Apple Pie

Low Carb Pie Crust ((note 1))

Pounds Zucchini or Summer Squash ((about 6 medium zucchinis))

Tablespoons Unsalted Butter

Teaspoon Cinnamon

Teaspoon Nutmeg

Teaspoon Kosher Salt

Lemon

Teaspoon Vanilla

Cup granular Swerve or Lakanto ((note 2))

Teaspoon Xanthan Gum

Prep your pie crusts but don&#39;t bake them. Allow them to chill in the fridge for at least an hour (this can be prepped ahead of time) as you make the filling.

Zucchini. Chop off the ends of the zucchini (3 pounds), and use a veggie peeler to peel off the skin. Cut zucchinis into thirds. Use a mandolin to slice the zucchini into 1/4&quot; slices.

https://player.vimeo.com/video/620505696?h=0058ab8c54

Peeling zucchini using veggie peeler for keto apple pie.

Keto Apple Pie - Step 2

Simmer. Add unsalted butter (2 tablespoons) to a large pan (that you have a lid for) and melt over medium heat. Add cinnamon (1 teaspoon), nutmeg (1/2 teaspoon), salt (1/2 teaspoon), lemon juice (1 tablespoon), vanilla (1 teaspoon), and erythritol (1 cup). Give everything a nice stir. Add the zucchini slices and stir to coat. Bring ingredients to a gentle simmer and cover with a fitted lid. Steam the zucchini for 15 minutes.

https://player.vimeo.com/video/620505929?h=ea52cab66d

Keto Apple Pie - Step 3

Thicken. Remove the lid, stir in xanthan gum (1 teaspoon), and cook uncovered for about 30 minutes, keeping the liquid at a steady simmer -- you&#39;ll know the filling is done once most of the liquid is gone, the filling has become sticky, and the zucchini is nice and soft (remember we want an apple-like texture here). Remove filling from heat and set aside, allowing it to cool for at least 30 minutes.

https://player.vimeo.com/video/620505269?h=0eaf3800b0

Adding xanthan gum and thickening keto apple pie added ingredients.

Keto Apple Pie - Step 4

Prepping the crust. Preheat oven to 400 F. (NOTE: This step can be done as soon as the dough has chilled in the fridge for 1 hour. I like to do this while I&#39;m cooking the zucchini to save time) Roll 1 of the pie crust between 2 sheets of parchment paper until it&#39;s a 13&quot;, even circle. Fit the rolled crust into a 9&quot; pie pan, allowing excess to drape over the edges. Add filling in an even layer to the pie pan. Place the pie back in the fridge while you roll out the second crust.

https://player.vimeo.com/video/620504589?h=7a20649a29

Adding filling in an even layer to the pie pan.

Keto Apple Pie - Step 5

Top crust. Roll the second crust between 2 sheets of parchment paper, until it&#39;s a 13&quot; circle (same as above).EASY: Place the 2nd pie crust on top of the filling. Cut the excess crust, then seal and flute the edges. Cut 4 large slits in the crust (so the air can release).FOR THE LATTICE (more difficult, as shown above): Cut the pie crust into long 1&quot; wide strips using a pizza or ravioli cutter. Place strips on a cookie sheet in the freezer for 15 minutes (makes them easier to work with). Use a thin spatula to loosen the bottom of the strips before transferring them over the apple filling. Lay 3-4 parallel strips, leaving 1/2&quot;-1&quot; in between them. Place a strip perpendicular, and weave in between the strips. If the lattice cracks, simply use the warmth of your fingertips to smooth out any crackers (note 3+4). Continue until you&#39;ve formed the lattice over the entire pie. Cut the access, then seal and flute the edges.

https://player.vimeo.com/video/620504928?h=22d6f4bb4a

Cuting the pie crust into long 1" wide strips using a pizza or ravioli cutter and transferring over the filling.

Keto Apple Pie - Step 6

Bake. Place pie on a rimmed baking sheet, and cover with foil. Place in the center of the oven and cook for 30 minutes. Remove foil from the top of the pie, and continue to bake uncovered for 10-15 minutes, or until the top becomes golden brown. Wait for the pie to cool before slicing (about 20 minutes). Enjoy!

https://player.vimeo.com/video/620504868?h=b98c843825

Placing keto apple pie on a rimmed baking sheet, and cover with foil. Placing in the center of the oven and cook for 30 minutes.

Keto Apple Pie - Step 7

With a fudge-like texture, and a dark chocolate flavor, these homemade keto/low carb brownies live up to the title. They truly are the best we&#39;ve ever tasted! Hard to believe they&#39;re only 6 net carbs per brownie.

Best Keto Fudgy Brownies

tbsp unsalted butter (1 stick)

oz 85% cocoa dark chocolate (Lindt Excellence)

granulated sugar replacement (truvia Sweet Complete; Swerve)

eggs (room temperature)

cocoa (Dutch process)

tsp pure vanilla extract

almond flour (blanched)

Preheat the oven to 350°F. Lightly butter (or use cooking spray) bottom and sides of an 8-inch square pan. Next, line with parchment paper, leaving a 2&quot; overhang on sides for lifting cooked brownies from pan. Using a double boiler or a heatproof bowl placed on top of a pot of simmering water, melt butter and chocolate pieces and stir until smooth. Remove from heat.

Stream in sugar substitute while whisking until combined. Add in eggs, one at a time, whisking well after each addition until completely incorporated. The texture should now appear smooth. Whisk in cocoa, vanilla and salt. Gently fold in almond flour until combined. At this point you may add in ½ cup chopped pecans for 0.22 additional net carbs per brownie.

Spread batter evenly into prepared pan. Bake 35 to 40 minutes on middle rack. 35 minutes was a perfect bake in our oven, but since individual ovens vary, you may want to test a few minutes earlier for doneness by inserting a toothpick into the center of the brownies. If the toothpick is wet, return to oven. A perfect bake is when the toothpick retains a few moist crumbs. Do not over-bake as the brownies will continue to cook while they are cooling.

Cool completely in pan on wire rack. Then place pan in refrigerator until chilled throughout (about 1 hour). Remove parchment before slicing into 9 squares. This cooling is necessary to produce clean edges when slicing keto baked goods.

This healthy cookie recipe is low carb, grain free, gluten free, and sugar free.

3-Ingredient Low Carb Almond Butter Cookies

C. Creamy Almond Butter (or any nut butter)

C. Low Carb Sweetener

Sea Salt (optional)

tsp Vanilla Extract (optional)

Cinnamon (optional)

1/2-1 tsp Ground Ginger (optional for the holidays!)

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicon mat and set aside.

In a large mixing bowl, add the almond butter, egg, and vanilla. Using an electric hand mixture, cream everything together until combined.

Add all remaining ingredients to the bowl and mix again using your hands.

Scoop out a heaping Tbsp and form into tight balls then flatten to about 1/2 an inch thick. Place onto lined baking sheet. Repeat until all of the cookie mixture is gone.

Bake cookies for 10-12 minutes. Let cool completely before serving. ENJOY!

The yummiest peanut butter cookie recipe that doesn&#x27;t use brown sugar.  A classic cookie that melts in your mouth. You can also freeze your PB cookies for up to 3 months.

Peanut Butter Cookie Recipe Without Brown Sugar

sugar, + 1/4 cup additional to roll cookies

unsalted butter,

peanut butter

baking soda

flour (sifted)

Preheat your oven to 375F

Place a sheet of parchment paper on a...

Place a sheet of parchment paper on a cookie sheet

In a medium bowl, sift the all purpose...

In a medium bowl, sift the all purpose flour, and add in the baking soda and salt* (Why use salt?)

In a large bowl, and using a small...

In a large bowl, and using a small hand mixer, mix the sugar and butter together until creamy

Mix in the egg, peanut butter and vanilla

Gradually add the flour mixture (dry mixture) to...

Gradually add the flour mixture (dry mixture) to the wet ingredients

Top 17 low carb desserts recipes from across the web

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Top 17 low carb desserts recipes from across the web

The most viewed low carb desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

10 Easy Keto Desserts for Any Occas...

Pancakes

Keto Strawberry Shortcake

Low Carb Blueberry Crumble

Blueberry Lemon Pound Cake

Simple Keto Almond Pie Crust

Low Carb Apple Pie

Best Keto Fudgy Brownies

3-Ingredient Low Carb Almond Butter...

Peanut Butter Cookie Recipe Without...

Keto Coconut Macaroons

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Lemon meringue roulade with pistach...

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The most viewed low carb desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine