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Keto Diet Recipes For Sugar Lovers

Here are some keto diet recipes for sugar lovers

By Basketball Town News Published 2 years ago 4 min read
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Keto Diet Recipes For Sugar Lovers
Photo by an_vision on Unsplash

Sugar-free desserts can be just as delicious and decadent as their full-sugar counterparts. To help you stay on track with your keto diet, we reached out to health experts to share some of their most creative sugar-free dessert recipes. Just be sure to use the right ingredients, especially when it comes to artificial sweeteners.

Here are some keto diet recipes for anyone who struggles with sugar cravings on low-carb diets like the ketogenic diet.

Chocolate avocado mousse or "nice cream" recipe

Ingredients: 3 avocados, 1 cup crushed ice, 2 tbsp cocoa powder, 1/2 tsp vanilla extract, 1/2 tsp peppermint extract (optional)

Directions:

Blend all ingredients in a blender until smooth. You can add more ice to thicken and more cocoa powder if you desire a more intense chocolate flavor. Pour into the bowl of an ice cream maker and freeze according to the manufacturer's instructions.

Recipe makes 2 servings at about 8g of carbs each (with erythritol).

Per serving: 265 calories, 25g fat, 7g protein, 9g carbs, 3.5g fiber = 6.5g net carbs

Peanut Butter Cups

Ingredients:

2 Tbsp organic butter or coconut oil, 1/2 cup peanut butter (you can use almond butter instead), 1 tsp vanilla extract, 5 packets of Stevia (or sweetener of choice), 1/4 cup coconut oil

Directions

Melt the butter and peanut butter together in a pan over low heat. Once melted, add vanilla extract and Stevia to taste. Pour into silicone candy molds or muffin tins lined with baking cups (for a sturdier result). Enjoy!

Per serving: 283 calories, 28g fat, 8.5g protein, 4.5g carbs, 1.3g fiber = 3.2g net carbs

Dessert Pizza

Ingredients

8 ounces cream cheese, softened, 1/4 cup So Nourished sweetener of choice, 2 tablespoons unsweetened cocoa powder, 1/2 cup peanut butter or sugar-free chocolate chips, coconut oil for greasing a springform pan.

Directions:

Mix cream cheese and sweetener together until well combined. Add cocoa powder and peanut butter or chocolate chips. Stir well. Spread mixture into the bottom of a greased 10″ springform pan. Freeze for 10 minutes.

Remove from freezer and spread the remaining peanut butter or chocolate chips over the top. Place back in freezer to set. Slice into 8 pieces. Keep leftovers in refrigerator or freezer until ready to eat.

Per serving: 344 calories, 32g fat, 9g protein, 13g carbs, 5g fiber = 8g net carbs

Chewy Chocolate Chips Cookies

Ingredients:

1/2 cup almond flour, 1/4 cup vanilla whey protein powder (I recommend Isopure zero carb), 1/4 tsp baking soda, 1 egg, 2 tbsp salted butter or coconut oil, 1 tsp vanilla extract, Stevia or sweetener of choice to taste, 1 oz unsweetened chocolate.

Directions

Melt butter and chocolate over low heat in a saucepan until well combined. Remove from burner and let cool slightly. Add almond flour, protein powder, baking soda, egg, Stevia/sweetener of choice, vanilla extract together in a medium-sized bowl, stirring with a whisk to break up clumps.

Add chocolate mixture and stir well. Refrigerate for 10 minutes. Preheat oven to 325F. Line cookie sheet with parchment paper. Spread batter over the parchment-lined baking sheet so it's about 1/4″ thick. Bake at 325 degrees for 11 minutes or until the edges are slightly brown. Let cool before cutting into squares.

Per serving: 241 calories, 15g fat, 24g protein, 13g carbs, 9g fiber = 4g net carbs

Lemon Cheesecake

Ingredients

8 oz cream cheese (at room temperature), 1/4 cup So Nourished sweetener of choice , 1/2 tsp vanilla extract, 2 eggs (at room temperature), 3 tbsp sour cream (full-fat is best for this recipe)

Directions

Preheat oven to 300 degrees F.

To prepare crust: Melt butter and let cool slightly. Combine melted butter, almond flour, and sweetener together in a small bowl, stirring with a whisk. Press into the bottom of an ungreased 9-inch springform pan. Bake crust at 300 degrees F for 10 minutes or until golden brown.

Reduce oven heat to 250 degrees F (do NOT turn off oven).

To prepare the filling

Combine cream cheese and sweetener together in a medium bowl, stirring with a whisk to break up clumps. Add eggs, sour cream,and vanilla extract, stirring until well combined.

Pour filling into prepared crust. Bake for 1 hour 15 minutes or until the center is almost set (it will be wobbly but a knife inserted near the center should come out clean).

Turn off the oven and leave cheesecake in the oven with the door closed for 1 hour. Remove from oven and run a knife along the inside edge of the pan to loosen cheesecake. Refrigerate until completely cooled, then remove sides of the pan.

Per serving: 382 calories, 36g fat, 6g protein, 6g carbs, 2g fiber = 4g net carbs

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