15 Delicious Keto Dessert Recipes

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Keto cheesecake

Ingredients:

  • 1 cup almond flour
  • 1/4 cup butter, melted
  • 2 tablespoons erythritol
  • 1/2 teaspoon vanilla extract
  • 16 ounces cream cheese, softened
  • 1/2 cup erythritol
  • 3 eggs
  • 1/2 cup heavy cream

Instructions:

  1. Preheat the oven to 350°F.
  2. In a medium bowl, mix together the almond flour, melted butter, erythritol, and vanilla extract. Press the mixture into the bottom of a 9-inch springform pan.
  3. In a large bowl, beat the cream cheese until it is smooth. Add the erythritol and beat until it is well combined.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Add the heavy cream and beat until the mixture is smooth and creamy.
  6. Pour the cheesecake mixture into the prepared pan and smooth the top.
  7. Bake the cheesecake for 45-50 minutes, until it is set and the edges are slightly golden.
  8. Let the cheesecake cool to room temperature, then refrigerate it for at least 4 hours or overnight.
  9. Serve the cheesecake chilled, with your choice of toppings. Enjoy!

Keto chocolate mousse

Ingredients:

  • 4 ounces unsweetened chocolate, chopped
  • 2 tablespoons butter
  • 1/4 cup erythritol
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract

Instructions:

  1. In a medium saucepan over low heat, melt the chocolate and butter together, stirring constantly until smooth.
  2. Remove the saucepan from the heat and stir in the erythritol until it is fully dissolved.
  3. In a large bowl, beat the heavy cream and vanilla extract until stiff peaks form.
  4. Fold the whipped cream into the chocolate mixture until it is well combined.
  5. Divide the mousse into individual serving dishes and refrigerate until it is chilled and set, about 4 hours or overnight.
  6. Serve the mousse chilled, with your choice of toppings. Enjoy!

Keto chocolate cake

Ingredients:

  • 1 1/2 cups almond flour
  • 1/2 cup cocoa powder
  • 1/2 cup erythritol
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/2 cup heavy cream
  • 1/2 cup unsweetened almond milk
  • 1/2 cup butter, melted
  • 2 teaspoons vanilla extract

Instructions:

  1. Preheat the oven to 350°F. Grease a 9-inch round cake pan.
  2. In a medium bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
  3. In a large bowl, beat the eggs, heavy cream, almond milk, melted butter, and vanilla extract until well combined.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Pour the batter into the prepared cake pan and smooth the top.
  6. Bake the cake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
  8. Serve the cake chilled, with your choice of toppings. Enjoy!

Keto pecan pie

Ingredients:

  • 1 cup unsweetened almond milk
  • 3 eggs
  • 1/2 cup erythritol
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups pecans, roughly chopped
  • 1/4 cup chopped pecans, for topping

Instructions:

  1. Preheat the oven to 350°F. Grease a 9-inch pie dish.
  2. In a medium bowl, whisk together the almond milk, eggs, erythritol, melted butter, vanilla extract, and salt.
  3. Stir in the pecans.
  4. Pour the mixture into the prepared pie dish and sprinkle the chopped pecans over the top.
  5. Bake the pie for 45-50 minutes, until it is set and the edges are slightly golden.
  6. Let the pie cool to room temperature, then refrigerate it until it is chilled and set, about 4 hours or overnight.
  7. Serve the pie chilled, with your choice of toppings. Enjoy!

Keto chocolate chip cookies

Ingredients:

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup erythritol
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar-free chocolate chips

Instructions:

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
  3. In a large bowl, beat the butter until it is creamy. Beat in the egg and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. Stir in the chocolate chips.
  5. Drop the dough by rounded tablespoons onto the prepared baking sheet.
  6. Bake the cookies for 10-12 minutes, until they are lightly golden.
  7. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  8. Serve the cookies as is, or with your choice of toppings. Enjoy!

Keto brownies

Ingredients:

  • 1 cup almond flour
  • 1/2 cup cocoa powder
  • 1/2 cup erythritol
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar-free chocolate chips

Instructions:

  1. Preheat the oven to 350°F. Grease an 8-inch square baking dish.
  2. In a medium bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt.
  3. In a large bowl, beat the melted butter, eggs, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients and mix until a smooth batter forms. Stir in the chocolate chips.
  5. Pour the batter into the prepared baking dish and smooth the top.
  6. Bake the brownies for 20-25 minutes, until a toothpick inserted into the center comes out clean.
  7. Let the brownies cool in the pan for 10 minutes, then cut them into squares and serve. Enjoy!

Keto lemon bars

Ingredients:

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup erythritol
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • 3 eggs
  • 1/2 cup lemon juice
  • 1 teaspoon lemon zest
  • 1/2 cup erythritol

Instructions:

  1. Preheat the oven to 350°F. Grease an 8-inch square baking dish.
  2. In a medium bowl, whisk together the almond flour, coconut flour, erythritol, and salt.
  3. In a large bowl, beat the melted butter, eggs, lemon juice, and lemon zest until well combined.
  4. Gradually add the dry ingredients to the wet ingredients and mix until a smooth batter forms.
  5. Pour the batter into the prepared baking dish and smooth the top.
  6. Bake the lemon bars for 20-25 minutes, until they are set and the edges are lightly golden.
  7. Let the lemon bars cool in the pan for 10 minutes, then cut them into squares and serve. Enjoy!

Keto pumpkin pie

Ingredients:

  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup erythritol
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted
  • 3 eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup heavy cream

Instructions:

  1. Preheat the oven to 350°F. Grease a 9-inch pie dish.
  2. In a medium bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
  3. In a large bowl, beat the melted butter, eggs, pumpkin puree, vanilla extract, and pumpkin pie spice until well combined.
  4. Gradually add the dry ingredients to the wet ingredients and mix until a smooth batter forms.
  5. Pour the batter into the prepared pie dish and smooth the top.
  6. Bake the pumpkin pie for 45-50 minutes, until it is set and the edges are lightly golden.
  7. Let the pie cool to room temperature, then refrigerate it until it is chilled and set, about 4 hours or overnight.
  8. Serve the pie chilled, with your choice of toppings. Enjoy!

Keto vanilla cupcakes

Ingredients:

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup erythritol
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 1/2 cup sugar-free chocolate chips (optional)

Instructions:

  1. Preheat the oven to 350°F. Line a muffin tin with muffin liners.
  2. In a medium bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
  3. In a large bowl, beat the melted butter, eggs, vanilla extract, and heavy cream until well combined.
  4. Gradually add the dry ingredients to the wet ingredients and mix until a smooth batter forms. Stir in the chocolate chips, if using.
  5. Divide the batter among the muffin cups, filling them about 3/4 full.
  6. Bake the cupcakes for 15-20 minutes, until a toothpick inserted into the center comes out clean.
  7. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
  8. Serve the cupcakes as is, or with your choice of toppings. Enjoy!

Keto chocolate peanut butter fudge

Ingredients:

  • 1 cup peanut butter
  • 1 cup cocoa powder
  • 1/2 cup erythritol
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract

Instructions:

  1. Line an 8-inch square baking dish with parchment paper.
  2. In a medium saucepan over low heat, melt the peanut butter, cocoa powder, erythritol, and butter together, stirring constantly until smooth.
  3. Remove the saucepan from the heat and stir in the vanilla extract.
  4. Pour the mixture into the prepared baking dish and smooth the top.
  5. Refrigerate the fudge until it is chilled and set, about 4 hours or overnight.
  6. Cut the fudge into squares and serve. Enjoy!

Keto raspberry sorbet

Ingredients:

  • 2 cups frozen raspberries
  • 1/2 cup water
  • 1/2 cup erythritol
  • 1/2 teaspoon lemon juice

Instructions:

  1. In a blender or food processor, combine the frozen raspberries, water, erythritol, and lemon juice.
  2. Blend or process the mixture until it is smooth and creamy.
  3. Pour the mixture into a 9-inch square baking dish and freeze it until it is firm, about 4 hours or overnight.
  4. To serve the sorbet, scoop it into bowls or glasses. Enjoy!

Keto coconut macaroons

Ingredients:

  • 3 cups unsweetened shredded coconut
  • 1/2 cup almond milk
  • 1/2 cup erythritol
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 egg whites

Instructions:

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, stir together the shredded coconut, almond milk, erythritol, salt, and vanilla extract.
  3. In a large bowl, beat the egg whites until stiff peaks form.
  4. Fold the egg whites into the coconut mixture until it is well combined.
  5. Drop the mixture by rounded tablespoons onto the prepared baking sheet.
  6. Bake the macaroons for 15-20 minutes, until they are lightly golden.
  7. Let the macaroons cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  8. Serve the macaroons as is, or with your choice of toppings. Enjoy!

Keto chocolate truffles

Ingredients:

  • 8 ounces unsweetened chocolate, chopped
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1/4 cup erythritol
  • 1 teaspoon vanilla extract
  • 1/2 cup cocoa powder

Instructions:

  1. In a medium saucepan over low heat, melt the chocolate, heavy cream, and butter together, stirring constantly until smooth.
  2. Remove the saucepan from the heat and stir in the erythritol and vanilla extract until they are fully dissolved.
  3. Pour the mixture into a 9-inch square baking dish and refrigerate it until it is chilled and set, about 4 hours or overnight.
  4. Once the mixture is set, use a small cookie scoop or spoon to form it into 1-inch balls.
  5. Roll the balls in the cocoa powder to coat them.
  6. Refrigerate the truffles until you are ready to serve them. Enjoy!

Keto strawberry cheesecake ice cream

Ingredients:

  • 2 cups heavy cream
  • 1 cup almond milk
  • 1/2 cup erythritol
  • 1 teaspoon vanilla extract
  • 1 cup cream cheese, softened
  • 1 cup fresh strawberries, pureed

Instructions:

  1. In a blender or food processor, combine the heavy cream, almond milk, erythritol, vanilla extract, cream cheese, and strawberry puree.
  2. Blend or process the mixture until it is smooth and creamy.
  3. Pour the mixture into an ice cream maker and churn it according to the manufacturer’s instructions.
  4. Once the ice cream is churned, transfer it to a 9-inch square baking dish and freeze it until it is firm, about 4 hours or overnight.
  5. To serve the ice cream, scoop it into bowls or cones. Enjoy!

Keto blackberry cobbler

Ingredients:

  • 2 cups blackberries
  • 1/2 cup erythritol
  • 1 teaspoon lemon juice
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup erythritol
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 350°F. Grease a 9-inch pie dish.
  2. In a medium saucepan over medium heat, combine the blackberries, erythritol, and lemon juice. Cook the mixture until the blackberries are soft and release their juices, about 5-7 minutes.
  3. In a medium bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
  4. In a large bowl, beat the melted butter, egg, and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients and mix until a smooth batter forms.
  6. Pour the blackberry mixture into the prepared pie dish. Drop spoonful’s of the batter over the top of the blackberries.
  7. Bake the cobbler for 45-50 minutes, until the topping is set and the edges are lightly golden.
  8. Let the cobbler cool to room temperature, then serve it with your choice of toppings. Enjoy!

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