Introduction
Keto diet is a popular weight-loss plan, mainly known for its low carbohydrates and high fat intake. But the truth is that sticking to a ketogenic lifestyle doesn’t always need to feel restrictive or bland. The internet has an abundance of delicious recipes catering to those who are following a keto diet without compromising on taste. We bring you 10 indulgent keto desserts to satiate your sweet cravings, all while keeping up with your diet goals.
1. Chocolate Mousse (
Chocolate Mousse
)
Chocolate mousse is a classic dessert that’s easy to make and satisfies the taste buds of both chocolate lovers and keto dieters. It has a rich, creamy texture, making it an ideal choice for your cheat day. The best part? A single serving only requires 3g net carbs!
Ingredients:
– 4 large eggs, separated
– 6 tbsp cocoa powder
– 120g softened cream cheese
– 250ml heavy whipping cream
– Stevia or sweetener of choice (to taste)
– Pinch of salt
Method:
1. In a bowl, whisk the egg whites until they form stiff peaks. Set aside.
2. In another bowl, use an electric mixer to beat egg yolks and cream cheese together until smooth.
3. Add heavy whipping cream, cocoa powder, sweetener, and salt to the egg yolk mixture. Whisk until well-combined and fluffy.
4. Gently fold in the whipped egg whites using a rubber spatula, making sure not to overmix.
5. Pour into serving glasses or bowls. Refrigerate for at least 2 hours before serving.
6. Top with fresh berries if desired. Enjoy!
2. Sugar-free Raspberry Cream Cheese Brownies (
Sugar-free Raspberry Cream Cheese Brownies
)
For those who love chocolate and raspberry, these sugar-free brownies are a real treat. This dessert has the right combination of rich, deep flavors with a hint of tartness from raspberries. They are perfect for a party or to share with friends without worrying about extra carbs. Each serving has around 2g net carbs.
Ingredients:
– 100g unsweetened chocolate, chopped
– 30g butter, cubed
– 6 large eggs
– 75ml granulated Swerve sweetener (or another sugar substitute)
– 1 tsp vanilla extract
– 250g cream cheese, softened
– 80g fresh raspberries
Method:
1. Melt the chocolate and butter together in a microwave or on a double boiler until smooth. Set aside to cool slightly.
2. In a large bowl, whisk eggs with sweetener and vanilla extract until fully combined.
3. Gradually add the melted chocolate mixture into the egg mixture, stirring well between each addition.
4. Prepare a 15×10-inch baking dish by lining it with parchment paper. Pour the batter into the prepared dish.
5. Bake at 180°C (360°F) for about 20 minutes or until set and a toothpick inserted comes out almost clean. Allow to cool completely before removing from the baking dish.
6. For the cream cheese layer, mix softened cream cheese with Swerve sweetener. Add in raspberries and combine well. Spread this mixture over the chocolate brownies. Cut into squares for serving.
3. Cheesecake Mousse (
Cheesecake Mousse
)
This indulgent dessert has the best of both worlds – a delicious cheesecake taste without being heavy on your stomach or waistline. One serving packs around 1g net carbs.
Ingredients:
– 50g cream cheese, softened
– 2 tbsp heavy whipping cream
– 1 tsp vanilla extract
– 2 tbsp granulated Swerve sweetener (or another sugar substitute)
– A pinch of salt
Method:
1. In a large bowl, combine cream cheese and Swerve sweetener until smooth. Add in vanilla extract and mix well.
2. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
3. Pour or pipe the mousse into serving glasses or bowls. Refrigerate for at least 1 hour before enjoying.
4. Keto Lava Cake (
Keto Lava Cake
)
Lava cakes are known for their decadent, molten chocolate center, and this recipe brings that same indulgence to your keto diet. A single serving has around 3g net carbs.
Ingredients:
– 100g unsweetened chocolate, chopped
– 2 large eggs, separated
– 30ml melted butter
– 50ml granulated Swerve sweetener (or another sugar substitute)
– 1 tsp vanilla extract
– Pinch of salt
– A pinch of cinnamon powder (optional)
Method:
1. Melt the chocolate and butter together in a microwave or on a double boiler until smooth. Set aside to cool slightly.
2. In a large bowl, whisk the egg yolks with sweetener, vanilla extract, and salt until combined well. Add melted chocolate mixture and mix well.
3. Beat the egg whites with a pinch of cinnamon powder until stiff peaks form. Gently fold the beaten egg whites into the chocolate mixture without overmixing.
4. Preheat your oven to 180°C (360°F). Pour the batter into ramekins, filling them about three-quarters full. Bake for about 15 minutes or until the cakes have risen and are slightly set on top but still jiggle when shaken.
5. Let the lava cakes cool a bit before serving. Top with fresh berries, if desired.
5. Strawberry Cheesecake Fat Bombs (
Strawberry Cheesecake Fat Bombs
)
These bite-sized treats are perfect for satisfying your sweet tooth without ruining your keto diet. They contain around 1g net carbs per fat bomb.
Ingredients:
– 50g cream cheese, softened
– 30ml heavy whipping cream
– 2 tbsp granulated Swerve sweetener (or another sugar substitute)
– 1 tsp vanilla extract
– Fresh strawberries, diced
– Almond flour or coconut flour for dusting
Method:
1. In a large bowl, combine softened cream cheese with heavy whipping cream until smooth. Add in sweetener and vanilla extract. Mix well.
2. Fold diced strawberries into the cream cheese mixture.
3. Place the mixture in the freezer for about 30 minutes to harden slightly. Using a melon baller or small cookie scoop, form balls and roll them gently in almond flour or coconut flour. Store in the fridge until ready to serve.
6. Low-carb Keto Cheesecake with Blueberry Swirl (
Low-carb Keto Cheesecake with Blueberry Swirl
)
This cheesecake is a ketogenic dream, featuring the classic creamy texture and delicious blueberry swirl that’s sure to impress. Each serving has around 3g net carbs.
Ingredients:
– For the crust:
– 140g almond flour
– 2 tbsp melted butter
– 2 tbsp granulated Swerve sweetener (or another sugar substitute)
– Pinch of salt
– For the filling:
– 350g full-fat cream cheese, softened at room temperature
– 125ml sour cream
– 75ml granulated Swerve sweetener (or another sugar substitute)
– 4 large eggs
– 1 tsp vanilla extract
– A pinch of salt
– For the blueberry swirl:
– 30g fresh or frozen blueberries
– 2 tbsp granulated Swerve sweetener (or another sugar substitute)
Method:
1. Preheat your oven to 160°C (325°F). In a small bowl, mix the almond flour, melted butter, Swerve sweetener, and salt for the crust until well combined. Press the mixture into a 9-inch round springform pan, spreading it evenly on the bottom and about 1 inch up the sides. Bake for approximately 10 minutes.
2. In a large bowl, beat cream cheese, sour cream, sweetener, eggs, vanilla extract, and salt until smooth. Pour into the baked crust and spread evenly. Place in the preheated oven and bake for about 50-60 minutes or until just set around the edges but still a little wobbly in the center. Let cool to room temperature before transferring it to the fridge.
3. For the blueberry swirl, add blueberries and sweetener into a small saucepan over medium heat. Cook for 5-7 minutes or until thickened slightly. Cool completely before gently swirling onto the top of the cheesecake. Refrigerate at least 4 hours or overnight before serving.
7. Raspberry Panna Cotta (
Raspberry Panna Cotta
)
This creamy, luscious dessert is a low-carb delight that’s easy to prepare and has around 1g net carbs per serving.
Ingredients:
– 250ml heavy whipping cream
– 4 tbsp granulated Swerve sweetener (or another sugar substitute)
– 1 tsp vanilla extract
– 1 tsp unflavored gelatin
– 60ml cold water
– Fresh raspberries, for garnish
Method:
1. Pour the heavy cream and 2 tbsp of sweetener into a medium saucepan over low heat. Stir until the sweetener dissolves completely, then remove from heat. Allow to cool slightly before adding in vanilla extract.
2. In a small bowl, sprinkle gelatin over the cold water and let it sit for about 5 minutes. Heat the mixture in the microwave or on the stove until the gelatin is dissolved.
3. Slowly stir the gelatin mixture into the cream mixture until well combined. Pour this mixture into serving glasses or bowls and refrigerate for at least 4 hours, or until set. Garnish with fresh raspberries before serving.
8. Chocolate Dipped Strawberries (
Chocolate Dipped Strawberries
)
These chocolate-covered strawberries are the perfect way to indulge your sweet tooth without sacrificing ketosis. Each serving has approximately 3g net carbs.
Ingredients:
– Fresh strawberries, washed and dried
– Sugar-free dark chocolate chips or chopped bar
Method:
1. Melt your preferred sugar-free dark chocolate in a double boiler or using the microwave. Make sure it doesn’t burn.
2. Dip each strawberry into the melted chocolate, ensuring they are coated all over.
3. Place the dipped strawberries on wax paper or parchment paper to let them cool and harden in the refrigerator for at least 10 minutes. Enjoy as is or with a side of freshly whipped cream for an added touch.
9. Creamy Avocado Pudding (
Creamy Avocado Pudding
)
This pudding provides a healthier, creamy alternative to traditional desserts. Each serving has around 3g net carbs.
Ingredients:
– 1 large ripe avocado, peeled and chopped
– 60ml heavy whipping cream
– 2 tbsp granulated Swerve sweetener (or another sugar substitute)
– Pinch of salt
– Fresh berries or whipped cream, for garnish (optional)
Method:
1. Blend the avocado with heavy whipping cream until smooth. Add in sweetener and salt, adjusting to your taste preferences. Blend well until combined.
2. Pour into serving glasses or bowls, allowing about 1 inch from the top for expansion as it freezes. Cover each glass tightly using plastic wrap.
3. Place the covered glasses in the freezer for at least 4 hours or overnight before enjoying. Garnish with fresh berries and/or whipped cream, if desired.
10. Keto Cinnamon Rolls (
Keto Cinnamon Rolls
)
These rolls offer the ultimate indulgence while staying on track with your ketogenic diet. Each serving contains around 4g net carbs.
Ingredients:
– For the dough:
– 150g almond flour
– 3 tbsp coconut flour
– 2 tbsp granulated Swerve sweetener (or another sugar substitute)
– 1 tsp baking powder
– Pinch of salt
– 4 large eggs, separated (use only the egg whites)
– For the filling:
– 50g butter, melted and slightly cooled
– 2 tbsp granulated Swerve sweetener (or another sugar substitute)
– 1 tsp ground cinnamon
– For the frosting:
– 60ml heavy whipping cream
– 2 tbsp powdered Swerve sweetener (or another sugar substitute)
– 1 tsp vanilla extract
– Fresh raspberries or other berries, for garnish (optional)
Method:
1. Preheat your oven to 180°C (360°F). In a large mixing bowl, combine the almond flour, coconut flour, sweetener, baking powder, and salt. Stir well.
2. In a separate bowl, beat egg whites until stiff peaks form. Fold the beaten egg whites into the dry ingredients mixture.
3. Add the melted butter to the separated egg yolks. Beat the butter and egg yolks together with an electric mixer on medium speed for about 1 minute. Gradually add this mixture to the almond flour mixture, stirring until combined.
4. Cover the dough and let it rest in the refrigerator for at least 30 minutes.
5. Grease a 9-inch round cake pan with butter or coconut oil. Roll out the chilled dough onto a piece of parchment paper to a 20×10-inch rectangle, about ¼ inch thick.
6. Spread the melted butter evenly over the dough and sprinkle it with granulated sweetener and cinnamon. Gently roll the dough into a log starting from the longer side. Cut the log into 8 equal rolls. Place the rolls in the prepared cake pan, spacing them evenly.
7. Bake for about 15-20 minutes or until lightly browned around the edges and firm to touch. Cool in the pan for 10 minutes before transferring them onto a wire rack to cool completely.
8. To make the frosting, beat heavy whipping cream with powdered sweetener and vanilla extract until stiff peaks form. Serve each roll topped with a dollop of frosting and garnish with fresh berries if desired.