Ready for a treat? Below you will find our most popular keto dessert recipes. If once in a while you’re OK with a dessert that’s slightly higher in carbs – check out our low-carb dessert page with ALL of our goodies.
1. Keto pancakes with berries and whipped cream
Try these incredible keto cottage cheese pancakes and you’ll never go back to regular flapjacks! Our berry topping gives them just the right amount of sweetness and the kids will love them too!
- 4 eggs
- 7 oz. cottage cheese
- 1 tbsp ground psyllium husk powder
- 2 oz. butter or coconut oil
- 2 oz. fresh raspberries or fresh blueberries or fresh strawberries
- 1 cup heavy whipping cream
- Add eggs, cottage cheese and psyllium husk to a medium size bowl and mix together. Let sit for 5-10 minutes to thicken up a bit.
- Heat up butter or oil in a non-stick skillet. Fry the pancakes on medium-low heat for 3–4 minutes on each side. Don’t make them too big or they will be hard to flip.
- Add cream to a separate bowl and whip until soft peaks form.
- Serve the pancakes with the whipped cream and berries of your choice.
Tip: If you want a really fluffy pancake, and don’t mind spending a few more minutes making them, you can separate the eggs. Use the egg yolks as the instructions say but whip up the egg whites in a separate bowl. Add the egg whites to the batter, carefully folding them in so that the air you whipped into them doesn’t get knocked out. These pancakes are also a great snack served cold. Wrap a few up and bring them to work with you!
2. Keto tres leches cake
Tres leches cake is one of the most popular desserts in Latin America. This keto version of the classic sponge cake soaked in a delicious cream-based sauce and topped with whipped cream is even quicker and easier to make than the original! Perfect for special occasions.
- 3 eggs
- 3½ oz. almond flour
- 1 tbsp coconut flour
- 2 tbsp heavy whipping cream
- 1 tsp baking powder
- ½ tsp cream of tartar
- 3½ oz. erythritol
- unsalted butter to grease the baking dish
- ½ cup heavy whipping cream
- ½ cup unsweetened almond milk
- 2½ tbsp powdered erythritol
- 1 tbsp vanilla extract
- 1 pinch salt
- ¼ tsp xanthan gum
- ½ cup heavy whipping cream
- 1 tsp cream cheese at room temperature
- 2 tsp powdered erythritol
- 1 tsp ground cinnamon
- In a mixing bowl, combine all the ingredients to the cake. Mix until well-combined.
- Grease a 6″ x 9″ (16 x 21 cm) glass baking dish or a microwave-proof dish at least 2.5″ (6.5 cm) deep.
- Pour the batter into the dish, smoothing the top to make sure you have an even layer of mixture.
- Microwave on medium-high (around 600 W) for 3.5 minutes (cook times will vary depending upon the microwave wattage; it could require more time!). Remove from the microwave. Check that the cake is cooked in the center. If necessary, return to the microwave for 20 seconds. Continue this process until the cake center is cooked. Allow to cool at room temperature and do not remove the cake from the dish.
- While the cake is cooking in the microwave, mix together the ingredients for the sauce and stir until the erythritol dissolves. Set aside.
- Once the cake has cooled to room temperature, use a fork to poke evenly spaced holes over the top of the cake. Pour the sauce over the entire surface of the cake. Refrigerate for at least two hours or overnight, allowing the cake to absorb the sauce.
- Combine the ingredients for the whipped cream and beat with an electric mixer until the mixture forms peaks (around 2 minutes). Take care not to beat more than necessary or it will turn into butter!
- Cover the cake with the whipped cream. Dust with ground cinnamon just before serving.
Tips: If you don’t have any cream of tartar (a white powder used in baking), you can use lemon juice. Use half the amount of lemon juice than you would have cream of tartar. Why use the tiny amount of cream cheese in the whipped cream? It’s because if you are not going to serve the dish straight away, the cream cheese helps to keep the whipped cream smooth and fluffy for longer.
3. Keto chocolate and hazelnut spread
Luscious chocolate + hazelnuts = pure happiness. This spread is rich and creamy on keto pancakes, waffles, or rolls. We also like it as a dip for fresh berries. Talk about melt-in-your-mouth keto indulgence!
- 5 oz. hazelnuts
- ¼ cup coconut oil
- 1 oz. unsalted butter
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 1 tsp erythritol (optional)
- Roast the hazelnuts in a dry and hot frying pan until they turn a nice golden color. Pay very close attention – the nuts will burn easily. Let cool a little.
- Place the nuts in a clean kitchen towel and rub so that some of the shells come off. The shells which are still stuck can stay there.
- Place the nuts with all remaining ingredients in a blender or a food processor. Blend to desired consistency. The longer you mix, the smoother the spread.
Tip: Use as a dip fresh strawberries! Obvious but to die for…
4. Cinnamon and cardamom fat bombs
Small, but delicious. With familiar flavors of vanilla, cinnamon and cardamom, this is the perfect keto snack and goes great with a cup of coffee or tea.
- 3 oz. unsalted butter
- ½ cup unsweetened shredded coconut
- ¼ tsp ground cardamom (green)
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- Bring the butter to room temperature.
- Roast the shredded coconut carefully, over medium high heat, until lightly browned. This will create a delicious flavor, but you can skip this if you want. Let cool.
- Mix together butter, half of the shredded coconut and spices in a bowl. Chill mixture in refrigerator for 5-10 minutes, until slightly firm.
- Form into walnut sized balls. Then roll the balls into the remaining shredded coconut.
- Store in refrigerator or freezer.
5. Crunchy keto berry mousse
Whip up amazing tastiness with this creamy, creative mousse. It’s keto and so simple to make that any cook can throw it together in the afternoon and wow everyone after dinner. With berries in the mix, plus the crunch of pecans and a touch of lemon zest, everyone gathered at your table will appreciate the festive treat!
- 2 cups heavy whipping cream
- 3 oz. fresh raspberries or fresh strawberries or fresh blueberries
- 2 oz. chopped pecans
- ½ lemon, the zest
- ¼ tsp vanilla extract
- Pour the cream into a bowl and whip with a hand mixer until soft peaks form. Add the lemon zest and vanilla towards the end.
- Add berries and nuts to the whipped cream and stir thoroughly.
- Cover with plastic wrap and let sit in the refrigerator for 3 or more hours for a firm mousse. You can also enjoy the dessert immediately if you don’t mind a less firm consistency.
Tip: We like a blend of raspberries and blueberries. What do you like? Try any combination — strawberries, cherries, blackberries, or red and black currants.
One last thing… you should try this odd “carb trick” that burns up to 1 pound of belly fat per day…
“All this by Flavor-Pairing?” I asked.
I met an old friend for lunch last month and I was super impressed with how good she looked.
She said, “It’s not so much about the Flavor-Pairing, but more about how it re-awakens what the Japanese call, ‘the weight loss doubling molecule’ which signals 22-hour a day fat-burning effect in the female body.”
Even though I was skeptical, I’ve been struggling with my weight over the last few years, so I gave it a shot and watched the same video she did.
Well, it’s only a couple weeks later and you know what they say about how “you can’t transform your body overnight”…
They’re right – it actually took me 16 days to lose 22 pounds.
Now it’s my girlfriends asking ME what I’M doing differently 💅