Keto Desserts - You Can Have Your Cake and Eat It Too!

Keto Desserts - You Can Have Your Cake and Eat It Too!

The Keto diet has become increasingly popular in recent years and for good reason. Eating a Keto diet is a great way to lose weight, improve health and maintain energy. However, the one thing that many people find difficult about the Keto diet is giving up their favorite desserts. Fortunately, with a little bit of creativity, you can still enjoy delicious, sugar-free and low-carb Keto desserts and stay on track with your Keto diet. In this blog post, we'll explore some of the most delicious Keto desserts you can have without compromising your diet.

Chocolate Avocado Mousse

This mousse is excellent just as it is. If you want to get fancy, you can top it with berries, drizzle it with warmed-up peanut butter, or top it with whipped cream or chocolate whipped cream.

INGREDIENTS

Here's an overview of what you'll need:

Avocado: It's important to use a very ripe Haas avocado in this recipe.

Unsweetened cocoa powder: It's important to use Dutch-processed cocoa powder in this recipe. It's milder and less acidic than natural cocoa powder.

Water: The water adds the moisture needed for achieving the perfect texture. Suggested alternatives are listed below.

Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.

Kosher salt: Just a dash - and you can skip it if you wish.

Coconut Macaroons

These cookies are perfect for dessert, but sometimes I have one or two with a cup of coffee as an afternoon pick-me-up.

INGREDIENTS

Here's an overview of what you'll need:

Eggs: I use large eggs in most of my recipes, this one included.

Coconut oil: It adds much-needed moisture to the cookies and prevents them from over-drying. Some of it tends to seep to the bottom of the pan as the cookies bake, which is why we need to use a rimmed baking sheet.

Stevia: I use an amount equivalent to ½ cup of sugar. You can use a granulated sweetener instead of stevia if you wish.

Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.

Unsweetened shredded coconut: Make sure you don't use reduced-fat shredded coconut. It's extremely dry and will produce cookies that will go straight to the trash - and I'm speaking from a sad experience.

Keto Cupcakes

Pleasantly flavored with vanilla and oh so fluffy, these keto cupcakes are a real treat.

INGREDIENTS

Here's an overview of the ingredients you'll need to make these tasty keto cupcakes. The exact measurements are included in the recipe card below.

Eggs: I use large eggs in almost all my recipes, this one included.

A neutral oil: Avocado oil has a neutral taste so it works well here. Sometimes I use macadamia nut oil.

Vanilla extract: Try to use pure vanilla extract if you can.

Sweetener: I use stevia, but you could probably replace it with a granulated sweetener.

Almond flour: An excellent flour substitute that bakes very well. You should definitely use blanched finely ground flour. I don't recommend using a coarse almond meal in this recipe.

Strawberry Mug Cake

INGREDIENTS

Here's an overview of what you'll need:

Almond butter: I use natural almond butter. The only ingredient is almonds, and you need to mix them and then refrigerate them to prevent oil separation. You can also use creamy peanut butter.

Egg: I use large eggs in most of my recipes, this one included.

Sweetener: I use stevia. You can use 2 tablespoons of a granulated sweetener instead.

Salt: Just a little bit to enhance the chocolate flavor. If your nut butter contains salt, you should omit the salt.

Unsweetened cocoa powder: It's best to use Dutch-processed cocoa powder. It's milder and less acidic than natural cocoa powder.

Baking powder: Make sure it's fresh. And if needed, also make sure it's gluten-free.

Chocolate Peanut Butter Fat Bombs

These tasty treats are perfect as a quick pick-me-up snack, but I also like to serve them as an after-dinner dessert

INGREDIENTS

Here's an overview of what you'll need:

Natural creamy peanut butter: I typically use Trader Joe's peanut butter. The only ingredients listed on the jar are peanuts and salt, and you need to stir it well before using it.

Sweetener: I use stevia glycerite, which nearly eliminates the bitter aftertaste typical of other stevia products. A link to the specific product I use is provided in the recipe card below. See the discussion below about stevia alternatives.

Cocoa powder: I use unsweetened Dutch-processed cocoa powder. It's milder, darker, and less acidic than natural cocoa powder. But if all you have on hand is natural cocoa powder, you can use that instead.

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