7 Keto Desserts

Share on Facebook Share on Twitter Share on Pinterest

7 Keto Desserts

Avocado Frozen Pie, Cheesecake Cupcakes, Brownies, Peanut Butter Cookies, Chocolate Fudge, Nutella Pie, Lemon Bars

For every recipe: Always use organic ingredients. Use cage-free organic eggs and grass-fed beef and dairy products.

Preheat oven to 350F or 175C. Recipes serve two people.

Avocado Frozen Pie

Ingredients:

2 ripe avocados, peeled, pitted, and diced

½ t liquid stevia (Option: Swam cinnamon for flavored stevia)

1 t cinnamon

¼ t vanilla extract

¼ c heavy whipping cream

Directions:

  1. Mash the avocados in a bowl.
  2. Add the heavy cream, stevia, vanilla, and cinnamon.
  3. Mix the ingredients thoroughly.
  4. Freeze it for 1 hour before serving.

Cheesecake Cupcakes

Ingredients:

½ c almond meal flour

¼ c butter, melted

2 (8 ounce) packages cream cheese, softened

2 eggs

¾ c granular no-calorie sucralose sweetener (such as Splenda®)

1 t vanilla extract

Add all ingredients to list

½ c frozen blueberries (Option: Swap strawberries, raspberries or blackberries)

Directions:

  1. Preheat the oven to 350° F.
  2. Prepare 6 muffin cups with paper liners. (Option: cut out parchment squares to line each cup.).
  3. Mix the almond meal and the butter together.
  4. Spoon the almond mixture into the bottoms of the paper liners and press it into a flat crust.
  5. Beat the cream cheese, eggs, sweetener, and vanilla extract together in a bowl with an electric mixer. Set to medium until the mixture is smooth. Spoon over the crust layer in the paper liners.
  6. Bake in a preheated oven until the cream cheese mixture is nearly set in the middle. Bake for 15 to 17 minutes.
  7. Let the cupcakes cool at room temperature until it is cool enough to handle.
  8. Thaw the frozen berries.
  9. Refrigerate it for 6 hours before serving.
  10. Just before serving, sprinkle a few frozen blueberries over the top of each cupcake.

Brownies

Ingredients:

½ c unsweetened cocoa powder (Option: use MCT powder already sweetened with stevia & skip stevia later)

¼ t baking soda

⅓ c coconut oil, divided

½ c heavy whipping cream

½ c stevia or Truvia sweetener

2 eggs

⅔ c almond flour

1 t vanilla extract

⅛ t salt

Directions:

  1. Preheat the oven to 350°F/175°C.
  2. Lightly grease a 6-inch round cake pan with coconut oil.
  3. Whisk the cocoa powder and baking soda together in a bowl.
  4. Add half of the coconut oil and boiling water, mix until well blended.
  5. Add the remaining half of the coconut oil, stevia, and eggs, and blend well.
  6. Fold in the almond flour, vanilla extract, and salt into the batter.
  7. Pour the batter into the greased pan.
  8. Bake in the preheated oven for 30 to 40 minutes until top is dry and edges have started to pull away from the sides of the pan.
  9. Let it cool before cutting into smaller pieces.