Keto Diet (60+ Low-Carb, High-Fat Desserts)

Introduction

Are you prepared to indulge your sweet desire without going back to your previous way of eating? Introducing our newest selection of delectable keto desserts, designed to please your palate while controlling your carb intake. Enter a world where indulgence and self-control coexist, and where each bite is a guilt-free celebration of flavor and well-being.

Every dessert, from fudgy brownies to creamy cheesecakes, is painstakingly made using keto-friendly ingredients to make sure you stay on track while indulging in a mouthwatering symphony of flavor. Our desserts are here to show that you can have your cake and stay in ketosis too, regardless of how experienced you are with keto or how you are just beginning your adventure.

Easy Keto Desserts

MACADAMIA COCONUT TRUFFLES

Yield: 24 truffles (2 per serving)

Prep Time: 20 minutes Cook Time: — Inactive Time: 1 hour Macadamia nuts are like Mother Nature’s very own fat bombs.
These truffles are rich in healthy keto fats and taste like you’ve been whisked
away to a tropical island.

2 cups roasted unsalted macadamia nuts ⅔ cup plus 3 tablespoons unsweetened
shredded coconut, divided ⅓ cup powdered erythritol-based sweetener 2
tablespoons grass-fed collagen powder 1 tablespoon melted coconut oil 1
teaspoon vanilla extract ⅛ teaspoon salt

SWEETENER OPTIONS:
You can sweeten these tasty treats however you please!
1. Place the macadamia nuts and ⅔ cup of the shredded coconut in a food
processor. Process on high until the mixture begins to clump together into a
ball.
2. Transfer the nut mixture to a large bowl and stir in the sweetener, collagen,
melted coconut oil, vanilla extract, and salt until well combined.
3. Spread the remaining 3 tablespoons of shredded coconut on a shallow plate.
Line a baking sheet with wax paper or parchment paper.
4. Working with about 1 tablespoon at a time, squeeze the truffle mixture
together in your hands to compact it, then roll it into a ball. Roll each ball in
the shredded coconut and place on the lined baking sheet. Refrigerate until
firm, about 1 hour.

STORAGE INSTRUCTIONS:

These truffles will keep for about a week in the

refrigerator or can be frozen up to a month.

TIP: Macadamia nuts are so fatty that they can quickly turn to butter if you

process them too long. Be sure to remove the mixture from the food processor

when it begins to clump together into one big ball.

AMARETTI

Yield: About 20 cookies (2 per serving)

Prep Time: 15 minutes Cook Time: 22 minutes Amaretti are classic Italian almond cookies made with almond meal and

egg whites. They are slightly crispy and slightly chewy, and perfect with an

espresso. This recipe is a great way to use up leftover egg whites after making a

keto custard or pudding.

2 cups (165g) sliced almonds, plus extra for garnish if desired ½ cup granulated

erythritol-based sweetener ¼ cup powdered erythritol-based sweetener, plus

extra for dusting if desired 4 large egg whites ½ teaspoon almond extract Pinch

of salt

SWEETENER OPTIONS:

You really have to use a bulk sweetener here. You can do all granulated and skip

the powdered version as long as you make sure to grind it well with the sliced

almonds, but this mix of the two sweeteners gives the cookies the best

consistency.

1. Preheat the oven to 300°F and line 2 baking sheets with parchment paper.

Lightly grease the parchment.

2. In a food processor, process the sliced almonds, granulated sweetener, and

powdered sweetener until the mixture resembles coarse crumbs.

3. In a large bowl, use an electric mixer to beat the egg whites with the almond

extract and salt until they hold soft peaks. Carefully fold the almond mixture

into the egg whites until just combined.

4. Use a cookie scoop or tablespoon to drop the mixture onto the prepared

baking sheets, leaving about 1 inch between them. If desired, gently press an

almond slice on top of each cookie. Bake for 22 minutes, until just brown

around the edges. They will feel like jelly when poked but will firm up as they

cool.

5. Remove from the oven and let cool completely on the baking sheets. When

cool, gently peel the cookies off the parchment. If desired, dust each cookie

with powdered sweetener.

STORAGE INSTRUCTIONS:

These cookies are best kept on the counter for

up to 5 days.

TIP: I opted for sliced almonds that still had some skin on them for a more

rustic look, but you could use blanched almond flour for a finer consistency. Just

be sure to weigh the almond flour so that it matches the exact weight I’ve given

here. Otherwise, your cookies will be too dense and heavy.

NO-BAKE BLUEBERRY CHEESECAKE BARS

NUTRITIONAL INFORMATION

ERYTHRITOL: 16g

Yield: 16 bars (1 per serving)

Prep Time: 15 minutes (not including time to make

crust) Cook Time: 7 minutes Inactive Time: 2 hours The creamy richness of

cheesecake pairs so delightfully with the tangy sweetness of blueberries. If

you’re a cheesecake fan, these bars are sure to please.

BARS:

1 recipe Easy Shortbread Crust (here) 2 (8-ounce) packages cream cheese,

softened ½ cup powdered erythritol-based sweetener 1 teaspoon grated lemon

zest ¼ cup heavy whipping cream, room temperature BLUEBERRY

TOPPING:

1 cup frozen blueberries ¼ cup water ¼ cup powdered erythritol-based

sweetener 1 tablespoon fresh lemon juice ¼ teaspoon xanthan gum Fresh mint,

for garnish (optional)

SWEETENER OPTIONS:

Go ahead and use any sweetener you like, except for granulated bulk sweeteners.

Because these bars are not baked, a granulated sweetener would be too gritty.

TO MAKE THE BARS:

1. Press the shortbread crust mixture firmly and evenly into the bottom of a 9-

inch square baking pan. Freeze the crust while you prepare the cheesecake

filling. (Freezing the crust will help it hold together when you spread the

filling on top.) 2. In a large bowl, use an electric mixer to beat the cream

cheese with the sweetener and lemon zest until smooth. Beat in the cream

until well combined.

3. Spread the filling over the crust. Refrigerate until firm, at least 2 hours.

TO MAKE THE TOPPING AND ASSEMBLE:

4. In a medium saucepan over medium heat, bring the blueberries, water, and

sweetener to a boil, then simmer for 5 minutes.

5. Remove from the heat and stir in the lemon juice. Sprinkle with the xanthan

gum and whisk quickly to combine. Let cool before using.

6. Pour the blueberry topping over the cheesecake—either the entire pan or

individual servings. Garnish with fresh mint, if desired.

STORAGE INSTRUCTIONS:

As with any cheesecake dessert, these bars

need to be kept in the fridge and will last for up to 5 days.

FREE RECIPES DOWNLOAD!!!

Your Guide to Healthy Living

Search This Blog