15 Indulgent Keto Desserts

Have you jumped on the Keto bandwagon? It seems like almost everyone is going Keto and with good reason!

The Keto diet, or the Ketogenic diet, is diabetic friendly, hormone friendly, and the recipe ideas seem endless.

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You are probably here because you have a sweet tooth and sugar isn’t allowed on this diet, but don’t despair! We have rounded up some of the best tasting, super low carb desserts, all under 5grams of carbs!

What are you waiting for?! Start reading and get busy eating!

Desserts to Die(t) For!

1. No Bake Cherry “Pie”

We used cherry here, but you can actually use any Jell-o flavor that you like. Be creative and try some unusual flavors, such as lime or mango. You could even layer flavors in a tall glass! This serves 8, with each serving having only 4 skinny carbs.

INGREDIENTS:

• 2 Cups of non-fat whipped topping (like Cool Whip Free) Thawed
• 1 Package of cream cheese (8 ounces) softened
• 1 Small package (8.5 grams) of sugar free cherry Jell-O
• ½ Cup of boiling water
• Additional toppings: Cherry, strawberry, blueberry

INSTRUCTIONS:

• In a medium bowl, mix the whipped topping and cream cheese until creamy and smooth
• Sprinkle the Jell-O into the boiling water and keep stirring until dissolved
• Allow the Jell-O to cool to room temperature
• Add the Jell-O to the cream cheese and stir until completely combined
• Pour into a pie tin and chill in the fridge until firm, about 2 hours
• Serve with a dollop of whipping topping

2. Coconut Lemon Crack Bars

These are absolutely addictive and so easy to make, you should probably double this recipe and freeze some for later. This recipe makes 20 very small “bars” but a serving of 2 bars is only 1 gram of carbs. SWEEEEET!

INGREDIENTS:

• 3 Cups of unsweetened, shredded coconut
• 2 Tablespoons of fresh lemon rind
• 1/3 Cup of coconut oil
• ¾ Cup of Splenda or Stevia

INSTRUCTIONS:

• Line an 8 X 8 inch casserole dish with parchment paper
• In a large mixing bowl, combine all ingredients and mix well
• Pour batter into dish and press into place
• Place in freezer for at least 2 hours – overnight is better
• Use a wet knife to cut into squares
• Keep extra bars in the freezer

3. Zippy Zucchini Brownies

We can see your nose crinkling up from here! We did the same. Zucchini and Brownies just do NOT belong in the same sentence, but this is an exception to the rule. You will NEVER taste the zucchini, honestly. Try it once and see if you don’t agree. This recipe serves 16. Net carbs for one brownie is 2.7 grams.

INGREDIENTS:

• 1 Cup of finely shredded zucchini (put in blender if need be to make it more like a puree)
• 6 Tablespoons of melted butter
• 2 Tablespoons of melted coconut oil
• 1 Large egg
• ½ Cup of Splenda or Stevia
• Tablespoon of vanilla
• ¾ Cup of peanut flour (do not use any substitutions)
• 1/3 Cup of unsweetened cocoa powder
• 1 Teaspoon of baking powder
• ¼ Teaspoon of salt
• 4 Squares of dark chocolate (at least 80% cocoa) broken into chunks

INSTRUCTIONS:

• Preheat your oven to 350 degrees
• Line an 8 X 8 casserole dish with parchment paper
• In a medium sized bowl, whisk the butter, oil, egg, zucchini, vanilla, and Splenda (or Stevia) until well combined
• Add the cocoa powder, baking powder, salt and peanut flour
• Fold these together just until combined. Batter should be thick, but not too dry. If too dry, add a tablespoon or two of water
• Fold in half of the chocolate pieces, then pour into pan
• Sprinkle the remaining pieces of chocolate over the top
• Bake for 30 minutes or until top springs back when touched (the toothpick method doesn’t work well for this)
• Allow to cool completely, then cut into 16 squares
• Keep uneaten brownies in the refrigerator

4. Baked Fake Cheetos

If you love those poofy Cheetos, but can’t deal with the 16 grams of carbs for only 13 puffs, this will satisfy your need for crunchy cheesy snacks. They won’t taste exactly the same, of course, but you will definitely be back for more. This recipe makes 16 servings and each twist is only 1.8 grams of carbs.

INGREDIENTS:

• 1/3 Cup of grated Parmesan cheese
• 1 Can of refrigerated pizza dough (10 ounces)
• 1 Teaspoon of paprika (try smoked paprika for a different taste!)
• 1/8 teaspoon of red pepper flakes
• Butter flavored zero calorie cooking spray

INSTRUCTIONS:

• Preheat oven to 425 degrees
• In a medium bowl, combine the cheese, paprika, and red pepper
• Unroll the pizza dough and spread out into a 12 X 8 rectangle
• Spray the top of the dough with the cooking spray
• Sprinkle about 2 tablespoons of the cheese mixture all over the dough
• Fold in half to make an 8 X 6 inch rectangle
• Spray the dough again and sprinkle the remaining cheese/spice mixture, using your fingers to press the cheese into the dough
• Cut the dough into 16 strips, each one 8 inches long
• Put up each strip and twist the dough
• Put strips about ½ inch apart on a large baking sheet, coated with spray
• Bake for 8 minutes or until lightly brown on the outside
• Allow to cool on wire racks

5. Low Carb Fudge Bombs

These chocolate fudgy treats are so good, they really ARE the bomb! With only 2 skinny grams of carbs per serving, you can enjoy these and feel really good about it! This recipe serves 24 and each piece is only 2 grams. Feel free to mix it up by adding a teaspoon or two of instant coffee or ground up hazelnuts, pumpkin spice or peppermint!

INGREDIENTS:

• 2 Cups of heavy whipping cream
• 3 Ounces of real butter (at room temperature)
• 1 Teaspoon of vanilla
• 3 Ounces of dark chocolate, broken into small pieces (minimum of 70% cocoa)

INSTRUCTIONS:

• Boil the cream and vanilla in a heavy saucepan
• Allow to boil for one minute, stirring constantly
• Reduce heat and simmer slowly for about 20 minutes or until cream is reduced by half
• Add in the butter and remove pan from heat once the butter has melted
• Add the chocolate (and other flavors if you want them) and continue to stir until chocolate has melted
• Pour into a 7 X 7 baking dish and allow to cool in the refrigerator for about 3 hours
• Cut into 24 pieces and sprinkle with cocoa powder, if desired
• Keep extra fudge in the fridge or freezer

6. Krazy Keto Pie

Summer is almost here, friends, and is there anything more delish than a cool, refrigerated piece of pie on a warm summer night? We gotcha covered! You can use almost any flavor here, but we like strawberry. Each piece of pie is only 5 grams of carbs and this recipe serves 8.

INGREDIENTS:

For the Crust

• 1 Cup of almond flour
• 1/3 Cup of Erythritol
• ½ Stick of real butter, softened

For the Pie Filling

• 1 Package of cream cheese, softened (8 ounces)
• 1 Package of strawberry sugar free Jell-O (8.5 grams)
• 1 Cup of heavy cream
• ½ Cup of sour cream

INSTRUCTIONS:

• Preheat the oven to 350 degrees
• In a medium bowl, add the almond flour, Erythritol, and butter
• Mix well
• Spray the bottom of a pie tin with a no-calorie cooking spray
• Press the almond flour mixture into the bottom of the pie tin
• Bake about 10 minutes or until edges are slightly brown
• In another bowl, put all other ingredients and mix well
• Pour over pie crust and spread evenly with spatula or knife
• Chill in the refrigerator for an hour or two
• Cut into 8 pieces. Top with whipped cream (optional)

7. Sour Cream and Lemon Muffins

If you love lemons and the taste of sour cream, then this is the recipe for you! These are very easy to make and actually freeze like a dream. This recipe makes between 8 and 12 muffins, depending on the size of your muffin tin. Most household tins make 12 muffins, in which case, this recipe is a tiny 4.5 grams of net carbs! If you have the larger, bakery sized muffin tin, you will have 8 servings at 7 grams of net carbs per muffin.

INGREDIENTS:

For the Glaze:

• ½ cup of confectioners style Erythritol
• 3 Tablespoons of fresh lemon juice

For the Topping:

• 1 Tablespoon of coconut flour
• 3 Tablespoons of melted butter
• ¾ Cup of superfine almond flour
• 3 Tablespoons of Erythritol sweetener
• 1 Teaspoon of lemon zest

For the Muffins:

• 3 Large eggs
• ½ Cup of butter, softened
• 3 Tablespoons of lemon juice
• 1 Tablespoon of lemon zest
• ¾ Cup of granulated Erythritol sweetener
• 1.5 Cups of superfine almond flour
• ½ Cup of coconut flour
• ¼ Teaspoon of arrowroot powder (or Xanthan gum)
• 1 Cup of sour cream (full fat version)
• ½ teaspoon of vanilla
• A pinch of salt

INSTRUCTIONS:

For the Muffins:

• Preheat oven to 350 degrees
• Combine all muffin ingredients in your blender and blend for 3 minutes or until smooth. The dough is thick, so scrap down the sides of the blender every minute.

For the Topping:

• Combine the almond flour, sweetener, lemon zest, coconut flour and melted butter in a small bowl. Mix with a fork until you have a crumbly dough
• Spoon the muffin mix into your muffin tin (you could even use a loaf pan)
• Crumble the topping over the top of the muffin mix
• Bake for about 25 minutes or until a toothpick comes out clean

For the Glaze:

• In a small bowl, combine the lemon juice and Erythritol and stir with a fork until smooth
• Pour the glaze over the muffins after they have baked, but are still warm
• Serve warm or at room temperature

8. Keto Cheesecake

You might have thought that your cheesecake days were behind you due to your keto diet, but that would be a mistake! Check out this terrific cheesecake that is totally keto. This serves 16 and one serving is a tiny 4 grams of net carbs. That makes this easy to fit into just about everyone’s eating plan.

INGREDIENTS:

For the Crust:

• 2 Cups of almond flour
• 1/3 cup of butter (measure solid, then melt it)
• 3 Tablespoons of Erythritol
• 1 Teaspoon of vanilla

For the Cheesecake:

• 32 Ounces of cream cheese, softened
• 1.25 Cups of Powdered Erythritol (not granular)
• 3 Large eggs
• 1 Teaspoon of vanilla
• 1 Tablespoon of lemon juice

INSTRUCTIONS:

• Preheat your oven to 350 degrees
• Grease the bottom of a 9 inch springform pan
• Add all ingredients for the crust in a bowl. Mix until well combined. (It will be a bit crumbly)
• Press the mixture on the bottom of your pan
• Bake for about 12 minutes or until it just starts to brown
• Allow to cool for 10 minutes
• Meanwhile, add the cream cheese and powdered sweetener in a large bowl.
• Mix well, then beat in the eggs, one at a time
• Now beat in the vanilla and lemon juice
• Pour the filling over the crust, smoothing the top with a spatula
• Bake for about 45 to 55 minutes. The center should be almost set, but still wiggles when you shake the pan
• Cool on the counter, then place in the refrigerator for about 4 hours (overnight is even better)
• Remove from pan and enjoy!

9. Almond Flour Pancakes

OK, so maybe you don’t think of pancakes as a snack, but we certainly do! You can make these for breakfast if you are stickler for things like that. We added some no-sugar maple syrup and butter to ours, as you can see, and these actually taste better than boxed pancake mix. Better still; each medium pancake is only 1 net gram of carbs. This means you can eat this entire recipe (which says 5 pancakes, but serves only 1 person in our opinion) and still only set yourself back 5 grams.

INGREDIENTS:

• 2 Large eggs
• 2/3 Cup of superfine almond flour
• 1 Tablespoon of water
• 2 Ounces of cream cheese, cubed
• 1 Teaspoon of baking powder
• 2 Teaspoons of vanilla
• ½ Teaspoon of cinnamon
• ½ Teaspoon of Stevia or Splenda
• Sugar free syrup and butter to taste

INSTRUCTIONS:

• Add all ingredients in your blender (adding the cream cheese last)
• Blend until smooth, about 2 minutes, scraping the sides a few times
• Allow batter to sit for another 2 minutes
• Heat your skillet and spray with a no-calorie cooking spray
• Pour about 4 tablespoons of batter to make 5 pancakes
• When bubbles appear on the edges, flip to the other side
• Serve hot

10. Zero Carb Pudding

Pudding isn’t just for kids, not anymore! We have discovered a pudding that is completely carb free! Well, to be honest, it has less than half a gram of fat in each serving, so don’t eat it all day long, but two servings of this recipe will set you back less than 1 gram of carbs. Eat up!

INGREDIENTS:

• 2 Tablespoons of heavy whipping cream
• 1 teaspoon of vanilla
• Artificial sweetener to taste

INSTRUCTIONS:

• In a small bowl, mix everything together with a spoon, then use your electric mixer to beat this until stiff peaks form
• Transfer to a serving bowl and refrigerate for about 20 minutes

11. Super Easy Sugar Free Hot Cocoa

Summer is around the corner, but sometimes, a nice hot cup of cocoa is so good just before bed isn’t it? Have you been avoiding this nighttime favorite because of the carbs? Well, you can enjoy this recipe to your heart’s content. Each serving is only a tiny 2 grams of carbs. We like Ghirardelli’s unsweetened cocoa for our hot chocolate, but you can use any brand that is sugar free.

INGREDIENTS:

• 3 Teaspoons for any brand unsweetened cocoa
• 1 Cup (8 ounces) of water
• Artificial sweetener to taste

INSTRUCTIONS:

• Put all ingredients in a small saucepan and heat over medium flame until almost boiling.
• Pour into your favorite mug and enjoy!

12. Mixed Berry Ice Cream

With summer bearing down on us fast, you know the one thing you can’t escape? People everywhere eating ice cream. You can enjoy the creamy taste of ice cream as well; you just have to make it yourself! This recipe makes 8 servings and each serving is only 3 grams of net carbs. Dig out that big bowl for this one!

INGREDIENTS:

• 3 Cups of mixed berries (fresh or frozen, your choice)
• 14 Ounces of coconut milk (about 2 cups)
• ¼ Teaspoon of cinnamon
• 2 Tablespoons of maple syrup (you could use Stevia or Splenda if you prefer)

INSTRUCTIONS:

• Using your blender, add the berries, cinnamon and coconut milk
• Taste and add sweetener if you think you need it
• Blend again
• Freeze in a container for at least 4 hours
• Serve with a handful of berries sprinkled on top or your favorite topping

13. Delish Devil’s Food Cake

Well, if you loved our fudge recipe, as well as our brownie recipe, but want some good, old fashioned chocolate cake for birthdays and Saturday night pig-outs, this is the one for you! No icing, but you could add Cool Whip Free or smash up some raspberries to put on top. This serves 16 and each serving is a tiny little 6 grams of net carbs.

INGREDIENTS:

• 9 ounces of dark chocolate (at least 70% cocoa solids)
• 5.5 ounces of real butter
• 5 Large eggs
• 1 Teaspoon of vanilla
• 1 Pinch of salt

INSTRUCTIONS:

• Preheat your oven to 325 degrees
• Grease the bottom of a 9 inch springboard cake pan
• Break the chocolate and butter into pieces
• Melt both in a double boiler or the microwave
• Separate the eggs
• Add salt to the egg whites, then beat with a mixer until stiff peaks form
• Add the vanilla to the yolks and whisk until smooth
• Pour the chocolate/butter mixture into the bowl with the yolks and mix
• Fold in the egg whites
• Keep folding just until you can no longer see any white streaks
• Pour the batter into the pan and bake for 15-17 minutes
• Use the toothpick method to test for doneness. A few crumbs are OK, but not runny batter
• Serve warm

14. Oh My Goodness Granola Bars

We know how it is. Sometimes, you want to go out and about on a hike or shopping or the zoo, but you don’t want to blow your diet by eating junk foods. These granola bars might just be what you are looking for. This recipe will make 20 bars (so you can share with your kids) and each bar is only 3 grams of net carbs, so you can enjoy your outing without going hungry.

Note: all nuts and seeds should be salt free

INGREDIENTS:

• 3 Ounces of walnuts
• 3 Ounces of almonds
• 2 ounces of sesame seeds
• 2 Ounces of pumpkin seeds
• 1/8 Ounce of flaxseeds
• 2 Ounces of unsweetened shredded coconut
• 2 Ounces of dark chocolate (a minimum of 70 percent cocoa solids)
• 6 Tablespoons of coconut oil
• 4 Tablespoons of tahini
• 2 Teaspoons of cinnamon
• 1 Teaspoon of vanilla
• 2 Eggs
• 1 Pinch of salt
• 3 (additional) ounces of dark chocolate for garnish (optional)

INSTRUCTIONS:

• Preheat the oven to 350 degrees
• Spray a 7 X 11 inch baking dish (or line with parchment paper)
• Dump everything except the last 3 ounces of chocolate in your blender or food processor and grind until coarse
• Spoon the mixture into your baking dish, pressing down just a bit with a spoon
• Bake for 15 to 20 minutes or until brown
• Cut into 20 bars and allow to cool for 10 to 20 minutes
• Melt the remaining chocolate, then dip each end of the bar into the melted chocolate
• Allow to cool completely
• Store either the fridge or the freezer.

15. Chocolate Bacon Strips

If you want something a bit different from the same old cakes, cookies, and puddings, this one will really set your mouth on fire! Not that it’s spicy, but that it’s so deliciously addicting! Imagine eating bacon, baked in chocolate and pecans. You cannot pass this one up without trying it at least once. Three strips of bacon are a tiny 2 grams of net carbs.

INGREDIENTS:

For the Bacon Base:

• 13 Slices of thick bacon (smoked bacon is the bomb in this recipe)
• 2 Tablespoons of Erythritol
• 1 Tablespoon of maple extract

For the Coating:

• 4 Tablespoons of unsweetened cocoa powder
• 2 Tablespoon of Erythritol
• 15 Drops of liquid Stevia
• ¼ Cup of chopped, roasted pecans

INSTRUCTIONS:

• Preheat your oven to 400 degrees
• Line a baking dish with aluminum foil and lay the bacon flat. It’s OK if the bacon touches or overlaps a bit
• Sprinkle 1 Tablespoon of powdered or granular Erythritol and 1.5 Tablespoons of the maple extract on one side of the bacon and rub it in a little
• Flip the bacon over and repeat
• Bake for 40 to 50 minutes or until crisp
• Remove the bacon and allow to cool for a few minutes
• Once it has cooled a little pour the bacon fat into a small bowl until you have 5 or 6 tablespoons of bacon fat
• Add 4 Tablespoons of cocoa powder, 2 tablespoons of Erythritol and the Stevia to the bacon grease and mix well
• Transfer the chocolate mixture to a different container so you can dip the bacon into it
• You can dip all the bacon at one time, or do one or two pieces at a time
• Put each strip of bacon on a cooking sheet lined with parchment paper
• Once all 13 pieces are done, sprinkle the top with the pecans
• Put the bacon in the refrigerator for at least 6 hours or overnight
• Grab and serve!
• The chocolate melts fairly quickly so take out only what you want to eat right now and leave the remainder in the fridge