Leanlifehaven · Follow
7 min read · Jan 23, 2024
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Hey there, keto enthusiasts! Get ready to elevate your keto-ing game to a whole new level. We’re about to embark on a flavor-packed journey with some seriously tasty keto-friendly dessert recipes. Whether you’re a seasoned keto pro or just starting out, these desserts are the perfect companions for satisfying your cravings without derailing your low-carb lifestyle. So, grab your apron, unleash your inner chef, and let’s dive into these delicious and guilt-free keto desserts!
The Keto Air Fryer Cookbook
Ingredients:
- 1 cup pumpkin puree
- 1 cup almond flour
- 2 medium eggs
- 1/2 cup unsweetened cacao powder
- 1/3 cup granulated Erythritol
- 1/4 cup coconut oil or butter
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- A pinch of sea salt
Instructions:
- Preheat & Prepare: Preheat your oven to 350°F (180°C). Line an 8x8-inch baking pan with baking paper.
- Mix Dry Ingredients: In a large mixing bowl, combine almond flour, Erythritol, cacao powder, baking powder, pumpkin pie spice, and a tiny pinch of sea salt.
- Combine Wet Ingredients: In another bowl, mix pumpkin puree with eggs and coconut oil.
- Mix it All: Combine the wet and dry mixtures together. Mix well until you have a smooth batter.
- Bake: Pour the batter into the prepared baking pan and bake for about 20–25 minutes.
- Cool & Slice: Allow the brownies to cool in the pan before slicing. Serve them at room temperature.
Nutritional Details (per serving):
- 106 calories
- 2.2g protein
- 9.2g fat
- 2.1g fiber
- 2.9g net carbs
Click here for free keto cookbook!
Ingredients:
- 1 cup heavy cream
- 3/4 cup powdered Erythritol
- 2 medium egg yolks
- 1 medium egg
- 2 tbsp gin or vodka
- 1 tbsp instant coffee or espresso
- 1 tsp vanilla extract
- 1 pinch salt
Instructions:
Warm Up the Cream:
- In a small saucepan, heat the heavy cream over medium heat.
Add Flavor:
- Mix in the instant espresso, salt, and vanilla extract. Whisk it all together.
Simmer and Stir:
- Bring the mixture to a simmer while stirring continuously. Keep stirring as the heavy cream begins to boil.
Prepare the Egg Mixture:
- In a mixing bowl, whisk the eggs and powdered Erythritol until the mixture becomes light and fluffy.
Create a Double Boiler:
- Boil water in a saucepan (to make a double boiler) and place the bowl with the egg mixture on top.
Combine and Thicken:
- Gradually add the heated heavy cream mixture into the egg mixture, stirring constantly for about 5 minutes until the mixture thickens. Add the gin or vodka.
Click here for free keto cookbook!
Chill and Freeze:
- Allow the mixture to chill in the fridge for at least 30 minutes. Transfer it into a freezer-proof container and place it in the freezer.
Stir for Creaminess:
- Stir the mixture every hour for the first two hours to achieve a creamy consistency.
Serve Chilled:
- Serve the ice cream frozen.
Nutritional Details (per serving):
- 161 calories
- 3.6g protein
- 14.1g fat
- 0g fiber
- 1.2g net carbs
Ingredients:
- 2 large eggs
- 2 tbsp almond flour
- 1 tbsp unsweetened cocoa powder
- 1 tbsp Erythritol (powdered)
- 1/2 tsp baking powder
- 1/2 tsp instant coffee or espresso (optional)
- 1/2 tsp vanilla extract
- A pinch of salt
For the Tiramisu Filling:
- 1/2 cup mascarpone cheese
- 1/4 cup heavy cream
- 1 tbsp Erythritol (powdered)
- 1/2 tsp vanilla extract
- 1/2 tsp instant coffee or espresso (optional)
Instructions:
Chaffle Batter:
- In a bowl, beat the eggs and add almond flour, cocoa powder, powdered Erythritol, baking powder, instant coffee (if using), vanilla extract, and a pinch of salt. Mix well.
Cook Chaffles:
- Pour a portion of the batter into a preheated mini waffle maker. Cook until golden and repeat for the second chaffle.
Tiramisu Filling:
- In another bowl, whip together mascarpone cheese, heavy cream, powdered Erythritol, vanilla extract, and instant coffee (if using).
Layer Chaffles and Filling:
- Place one chaffle as the base, spread a layer of the tiramisu filling, then add the second chaffle on top. Repeat if desired, ending with a chaffle on top.
Chill:
- Refrigerate the chaffle cake for at least 2 hours to allow the flavors to meld.
Serve:
- Slice and serve your delicious Keto Tiramisu Chaffle Cake chilled.
Click here for free keto cookbook!
Nutritional Details (per serving):
- Calories: 210
- Protein: 8g
- Fat: 18.5g
- Fiber: 2g
- Net Carbs: 1.5g
Ingredients:
For the Crust:
- 2 cups almond flour
- 4 oz melted butter
- 1/4 cup Erythritol
- 1/4 tsp salt
For the Filling:
- 1 cup heavy cream
- 16 oz cream cheese
- 15 oz pumpkin puree
- 1 cup powdered Erythritol
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions:
Prepare the Crust:
- In a large mixing bowl, combine almond flour, melted butter, Erythritol, and a pinch of salt. Mix well until it forms a crumbly dough.
- Transfer the dough into a serving pan and press it with your fingers into the bottom and up the sides of the pan.
- Refrigerate while you work on the filling.
Make the Filling:
- In a large mixing bowl, beat the heavy cream with an electric mixer until stiff peaks form.
- In another bowl, beat the cream cheese until fluffy. Add pumpkin puree and powdered Erythritol, continue beating until smooth.
- Add vanilla, cinnamon, nutmeg, and salt. Fold in the whipped cream.
Assemble and Refrigerate:
- Transfer the filling mixture onto the crust in the pan.
- Refrigerate for at least 3 hours or, preferably, overnight to set.
- Once set, slice and serve the cheesecake cold.
Nutritional Details (per serving):
- 260 calories
- 4.2g protein
- 20.7g fat
- 0.8g fiber
- 4.6g net carbs
Ingredients:
For the Dough:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/3 cup Erythritol (powdered)
- 1 tsp baking powder
- 1/2 tsp xanthan gum
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
For the Filling:
- 1/4 cup unsalted butter, softened
- 1/3 cup Erythritol (powdered)
- 2 tsp ground cinnamon
Instructions:
1. Preheat Oven:
- Preheat your oven to 350°F (180°C). Grease a baking dish.
2. Prepare Dough:
- In a large bowl, combine almond flour, coconut flour, Erythritol, baking powder, and xanthan gum. Add melted butter, eggs, and vanilla extract. Mix until a dough forms.
3. Roll Out Dough:
- Roll the dough into a rectangle between two sheets of parchment paper.
4. Add Filling:
- Spread softened butter over the dough and sprinkle with a mixture of Erythritol and cinnamon.
5. Roll and Slice:
- Roll the dough tightly into a log. Slice into equal-sized rolls.
6. Bake:
- Place the rolls in the prepared baking dish and bake for 20–25 minutes or until golden.
7. Frost (Optional):
- Optionally, frost with a cream cheese frosting.
8. Serve:
- Allow them to cool slightly before serving.
Nutritional Details (per roll):
- Calories: 180
- Protein: 5g
- Fat: 16g
- Fiber: 3g
- Net Carbs: 2g
Click here for free keto cookbook!
Ingredients:
For the Nougat Layer:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup Erythritol (powdered)
- 1/2 cup unsalted almond butter
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- A pinch of salt
For the Caramel Layer:
- 1/2 cup sugar-free caramel sauce
For the Chocolate Coating:
- 1 cup sugar-free dark chocolate, melted
Instructions:
1. Prepare Nougat:
- In a bowl, mix almond flour, coconut flour, powdered Erythritol, almond butter, melted coconut oil, vanilla extract, and a pinch of salt until well combined.
2. Press Into Pan:
- Press the mixture into a lined pan and freeze for 30 minutes.
3. Add Caramel Layer:
- Spread a layer of sugar-free caramel sauce over the nougat and freeze again until set.
4. Cut into Bars:
- Once set, cut into bars.
5. Coat in Chocolate:
- Dip each bar into melted sugar-free dark chocolate, coating evenly.
6. Chill and Serve:
- Place in the fridge to set the chocolate. Serve chilled.
Nutritional Details (per bar):
- Calories: 200
- Protein: 4g
- Fat: 18g
- Fiber: 3g
- Net Carbs: 2g
Ingredients:
- 2 cups almond flour
- 1/2 cup Erythritol (powdered)
- 1 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 cup chopped pecans
Instructions:
1. Preheat Oven:
- Preheat your oven to 350°F (180°C).
2. Prepare Dough:
- In a bowl, mix almond flour, powdered Erythritol, softened butter, and vanilla extract until a dough forms.
3. Add Pecans:
- Fold in the chopped pecans into the dough.
4. Shape into Crescents:
- Take portions of the dough and shape them into crescent rolls.
5. Bake:
- Place the crescents on a baking sheet and bake for 12–15 minutes or until the edges are golden.
6. Cool:
- Allow them to cool before serving.
Nutritional Details (per crescent):
- Calories: 180
- Protein: 3g
- Fat: 17g
- Fiber: 2g
- Net Carbs: 2g
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