Delicious Baking: 10 Keto Low Carb Baking Recipes

Baking is often associated with indulgence and sweetness, but when you're following a keto diet, finding low carb alternatives can be a challenge. However, with a little creativity and the right ingredients, you can still enjoy delicious baked goods while staying true to your keto lifestyle. In this article, we will share 10 mouthwatering keto-friendly baking recipes that are low in carbs and high in flavor. From cookies to cakes and everything in between, these recipes will satisfy your cravings without derailing your progress. Get ready to embark on a delicious baking adventure!

1. Keto Chocolate Chip Cookies:

Indulge in these chewy and chocolatey keto chocolate chip cookies. Made with almond flour, sugar-free chocolate chips, and a touch of vanilla extract, these cookies will satisfy your sweet tooth without the guilt. Enjoy them as a snack or dessert!

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup unsalted butter, softened
• 1/2 cup granulated erythritol (or any other keto-friendly sweetener)
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup sugar-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt. Set aside.
3. In a separate large bowl, cream together the softened butter and erythritol using an electric mixer, until light and fluffy.
4. Add the vanilla extract and egg to the butter mixture. Mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing well after each addition. The dough should be slightly sticky.
6. Fold in the sugar-free chocolate chips until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Gently flatten each cookie dough portion with the back of a spoon or your fingers to your desired thickness.
9. Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown.
10. Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes. Then transfer them to a wire rack to cool completely.
11. Once cooled, enjoy your delicious Keto Chocolate Chip Cookies!

2. Almond Flour Blueberry Muffins:

Start your day off right with these moist and fluffy almond flour blueberry muffins. Bursting with juicy blueberries and subtly sweetened with a keto-friendly sweetener, these muffins are perfect for breakfast or a quick on-the-go snack.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/3 cup honey or a keto-friendly sweetener like erythritol
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the tin with coconut oil.
2. In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt. Set aside.
3. In a separate large bowl, mix together the melted coconut oil, honey (or sweetener), eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Gently fold in the blueberries until evenly distributed throughout the batter.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.
9. Once cooled, these Almond Flour Blueberry Muffins are ready to be enjoyed!

3. Low Carb Cinnamon Rolls:

Experience the joy of warm and gooey cinnamon rolls without the excess carbs. These low carb cinnamon rolls are made with a combination of almond flour and coconut flour, filled with a delightful cinnamon filling, and topped with a creamy icing. They are a true treat for your taste buds!

For the dough:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup granulated erythritol (or any other keto-friendly sweetener)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, melted
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• For the filling:
• 1/4 cup unsalted butter, softened
• 1/4 cup granulated erythritol (or any other keto-friendly sweetener)
• 2 teaspoons ground cinnamon

For the glaze:

• 1/4 cup powdered erythritol (or any other powdered keto-friendly sweetener)
• 1-2 tablespoons unsweetened almond milk
• 1/4 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
3. In a separate bowl, whisk together the melted butter, eggs, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until a dough forms. It should be slightly sticky.
5. Place the dough between two sheets of parchment paper and roll it out into a rectangle, about 1/4 inch thick.
6. In a small bowl, mix together the softened butter, erythritol, and ground cinnamon for the filling.
7. Spread the cinnamon filling evenly over the rolled-out dough.
8. Starting from one of the long sides, tightly roll the dough into a log.
9. Cut the log into 1-inch thick slices and place them in the prepared baking dish, cut-side up.
10. Bake in the preheated oven for 20-25 minutes, or until the cinnamon rolls are golden brown.
11. While the cinnamon rolls are baking, prepare the glaze by whisking together the powdered erythritol, almond milk, and vanilla extract until smooth.
12. Remove the cinnamon rolls from the oven and let them cool slightly.
13. Drizzle the glaze over the warm cinnamon rolls.
14. Serve and enjoy your delicious Low Carb Cinnamon Rolls!

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4. Keto Pumpkin Bread:

Embrace the flavors of fall with this keto pumpkin bread. Moist, spiced, and full of pumpkin goodness, this bread is the perfect accompaniment to your morning coffee or afternoon tea. It's also a great way to satisfy your pumpkin cravings year-round.

Ingredients:

• 1 ½ cups almond flour
• ½ cup coconut flour
• ½ cup granulated erythritol (or any other keto-friendly sweetener)
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• ½ cup pumpkin puree
• 4 large eggs
• ½ cup unsalted butter, melted
• ¼ cup unsweetened almond milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or line it with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt.
3. In a separate bowl, mix together the pumpkin puree, eggs, melted butter, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until well combined, ensuring there are no lumps.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the pumpkin bread from the oven and let it cool in the pan for 10 minutes.
8. Carefully transfer the bread to a wire rack to cool completely.
9. Once cooled, slice and serve your delicious Keto Pumpkin Bread.

5. Coconut Flour Brownies:

Sink your teeth into these rich and fudgy coconut flour brownies. Made with coconut flour, unsweetened cocoa powder, and a touch of keto-friendly sweetener, these brownies are a chocolate lover's dream. Enjoy them as a decadent dessert or a special treat.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated erythritol (or any other keto-friendly sweetener)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sugar-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
2. In a medium bowl, whisk together the coconut flour, cocoa powder, erythritol, baking powder, and salt.
3. In a separate large bowl, mix together the melted butter, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. If desired, fold in the sugar-free chocolate chips until evenly distributed throughout the batter.
6. Pour the batter into the prepared baking dish and spread it evenly.
7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake.
8. Remove the brownies from the oven and let them cool completely in the baking dish.
9. Once cooled, slice into squares and serve your delicious Coconut Flour Brownies.

6. Keto Lemon Bars:

Brighten up your day with these tangy and refreshing keto lemon bars. With a buttery almond flour crust and a zesty lemon filling, these bars are bursting with flavor. They are perfect for summer gatherings or any time you need a citrusy pick-me-up.

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup granulated erythritol (or any other keto-friendly sweetener)
• 1/4 cup melted coconut oil
• 1/2 teaspoon vanilla extract
• For the lemon filling:
• 1/2 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1/2 cup granulated erythritol (or any other keto-friendly sweetener)
• 4 large eggs
• 2 tablespoons coconut flour
• 1/4 teaspoon baking powder
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
2. In a bowl, mix together the almond flour, erythritol, melted coconut oil, and vanilla extract until a crumbly dough forms.
3. Press the dough evenly into the bottom of the prepared baking dish to create the crust.
4. Bake the crust in the preheated oven for 10-12 minutes, or until it is lightly golden.
5. While the crust is baking, prepare the lemon filling. In a bowl, whisk together the lemon juice, lemon zest, erythritol, eggs, coconut flour, baking powder, and salt until well combined.
6. Pour the lemon filling over the baked crust, spreading it evenly.
7. Bake in the oven for another 15-18 minutes, or until the filling is set and no longer jiggles.
8. Remove the lemon bars from the oven and let them cool completely in the baking dish.
9. Once cooled, refrigerate the lemon bars for at least 2 hours, or until chilled and firm.
10. Cut into squares and serve your delicious Keto Lemon Bars.

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7. Peanut Butter Fat Bombs:

Fuel your body with these tasty and energizing peanut butter fat bombs. These bite-sized treats are made with a combination of peanut butter, coconut oil, and a hint of sweetness. They provide a satisfying dose of healthy fats and make for a convenient on-the-go snack.

Ingredients:

• 1 cup natural peanut butter (sugar-free)
• 1/2 cup coconut oil, melted
• 1/4 cup powdered erythritol (or any other powdered keto-friendly sweetener)
• 1 teaspoon vanilla extract
• Optional: pinch of salt

Instructions:

1. In a microwave-safe bowl, melt the coconut oil until it becomes liquid.
2. In a mixing bowl, combine the melted coconut oil, natural peanut butter, powdered erythritol, vanilla extract, and optional salt. Mix well until smooth and well combined.
3. Line a baking sheet with parchment paper or use a silicone mold for shaping the fat bombs.
4. Scoop spoonfuls of the peanut butter mixture onto the lined baking sheet or silicone mold, forming small balls or any desired shape.
5. Place the baking sheet or mold in the freezer for about 30 minutes, or until the fat bombs are firm and solid.
6. Once firm, remove the fat bombs from the freezer and transfer them to an airtight container or storage bag.
7. Keep the peanut butter fat bombs stored in the refrigerator or freezer until ready to enjoy.

8. Keto Vanilla Cupcakes:

Celebrate special occasions or simply treat yourself with these delightful keto vanilla cupcakes. Light, fluffy, and topped with a creamy frosting, these cupcakes are a keto-friendly version of the classic dessert. Customize them with your favorite low carb toppings or decorations.

For the cupcakes:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup granulated erythritol (or any other keto-friendly sweetener)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract

For the frosting:

• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/4 cup powdered erythritol (or any other powdered keto-friendly sweetener)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
3. In a separate large bowl, cream together the softened butter and erythritol using an electric mixer, until light and fluffy.
4. Add the eggs, one at a time, to the butter mixture, mixing well after each addition.
5. Mix in the almond milk and vanilla extract until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. Divide the batter evenly among the lined muffin cups, filling each cup about 2/3 full.
8. Bake in the preheated oven for 18-20 minutes, or until the cupcakes are golden brown and a toothpick inserted into the center comes out clean.
9. Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes. Then transfer them to a wire rack to cool completely.
10. In the meantime, prepare the frosting. In a mixing bowl, beat together the softened cream cheese, softened butter, powdered erythritol, and vanilla extract until smooth and creamy.
11. Once the cupcakes are completely cooled, frost them with the cream cheese frosting.
12. Serve and enjoy your delicious Keto Vanilla Cupcakes!

9. Chocolate Avocado Pudding:

Indulge in a creamy and velvety chocolate avocado pudding that's both delicious and nutritious. Made with ripe avocados, unsweetened cocoa powder, and a touch of sweetness, this pudding is rich in healthy fats and antioxidants. It's the perfect guilt-free dessert option.

Ingredients:

• 2 ripe avocados
• 1/4 cup unsweetened cocoa powder
• 1/4 cup powdered erythritol (or any other powdered keto-friendly sweetener)
• 1/4 cup unsweetened almond milk (or any other milk of your choice)
• 1 teaspoon vanilla extract
• Optional toppings: whipped cream, chopped nuts, berries, or shredded coconut

Instructions:

1. Cut the avocados in half, remove the pits, and scoop out the flesh into a blender or food processor.
2. Add the cocoa powder, powdered erythritol, almond milk, and vanilla extract to the blender or food processor.
3. Blend or process the ingredients until smooth and creamy, scraping down the sides as needed to ensure everything is well incorporated.
4. Taste the pudding and adjust the sweetness or cocoa powder according to your preference.
5. Transfer the pudding to serving bowls or glasses.
6. Refrigerate the pudding for at least 30 minutes to allow it to set and chill.
7. Before serving, you can top the chocolate avocado pudding with whipped cream, chopped nuts, berries, or shredded coconut, if desired.
8. Enjoy your creamy and delicious Chocolate Avocado Pudding!

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10. Keto Cheesecake:

End your baking journey with a show-stopping keto cheesecake. Creamy, smooth, and decadent, this cheesecake is made with a nut-based crust and a velvety filling. Customize it with your favorite low carb toppings such as fresh berries or sugar-free chocolate drizzle.

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup powdered erythritol (or any other powdered keto-friendly sweetener)
• 1/4 cup melted butter

For the filling:

• 24 ounces cream cheese, softened
• 1 cup powdered erythritol (or any other powdered keto-friendly sweetener)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• Optional: lemon zest or flavored extracts for additional flavor variations

Instructions:

1. Preheat your oven to 325°F (163°C) and grease a springform pan.
2. In a medium bowl, combine the almond flour, powdered erythritol, and melted butter for the crust. Mix well until the mixture resembles coarse crumbs.
3. Press the crust mixture into the bottom of the greased springform pan, creating an even layer.
4. Bake the crust in the preheated oven for 10 minutes, or until it is lightly golden. Remove from the oven and set aside to cool.
5. In a large mixing bowl, beat the softened cream cheese and powdered erythritol together until smooth and creamy.
6. Add the eggs, one at a time, beating well after each addition.
7. Mix in the vanilla extract and sour cream until well combined.
8. Optional: Add lemon zest or flavored extracts to the filling for additional flavor variations.
9. Pour the filling mixture over the cooled crust in the springform pan, spreading it evenly.
10. Smooth the top of the cheesecake filling with a spatula.
11. Bake the cheesecake in the oven for 45-55 minutes, or until the edges are set but the center is still slightly jiggly.
12. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about 1 hour to cool gradually.
13. Remove the cheesecake from the oven and let it cool completely at room temperature.
14. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set and chill.
15. Carefully remove the sides of the springform pan before serving.
16. Slice and serve your delicious Keto Cheesecake.

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With these 10 keto low carb baking recipes, you can enjoy the pleasures of baking while staying true to your keto diet. From cookies to cakes and everything in between, these recipes prove that you don't have to sacrifice taste and indulgence for your health goals. So, grab your apron, preheat that oven, and embark on a delicious baking adventure with these mouthwatering keto creations. Your taste buds and your keto journey will thank you!