21 Best keto Dessert Recipes for weight loss! Trial & Tested.

List of Best keto Dessert Recipes for weight loss

As a mom and housewife, I’ve found that keto desserts can be both delightful and satisfying.

In my latest blog, I’m sharing my favorite keto dessert recipes that are perfect for weight management and indulgence.

Discover how easy it is to enjoy sweet treats while staying on track with your keto journey!

I have mentioned Step by Step Instructions for making this recipes at the end of list, make sure to check out that:

Keto desserts can be both delicious and enjoyable while keeping you on track with your weight loss journey.

Here’s a list of 21 keto dessert recipes that are gluten-free and provide high energy levels without compromising your dietary goals.

1. Keto Cheesecake

This creamy keto cheesecake is sweetened with erythritol, making it a delicious option for weight loss. It’s gluten-free and satisfies dessert cravings while keeping your energy levels steady.

2. Almond Flour Brownies

These fudgy almond flour brownies are rich in flavor and low in carbs. Packed with healthy fats, they’re perfect for a guilt-free treat that supports weight loss and provides sustained energy.

3. Coconut Flour Cookies

Soft and chewy, these coconut flour cookies are both gluten-free and keto-friendly. They are made with healthy fats, making them a great option for weight management and boosting energy.

4. Avocado Chocolate Mousse

Rich in healthy fats, this avocado chocolate mousse is a decadent keto dessert that promotes weight loss. It’s gluten-free and provides a satisfying energy boost while keeping carb counts low.

5. Keto Pumpkin Pie

This keto pumpkin pie is a festive delight, sweetened with a sugar substitute. It’s gluten-free and a perfect fit for weight-conscious individuals looking to indulge without guilt and maintain energy.

6. Raspberry Chia Pudding

This nutritious chia pudding combines raspberries with almond milk, creating a gluten-free treat. High in fiber, it supports weight loss and keeps your energy levels optimized throughout the day.

7. Coconut Macaroons

These chewy coconut macaroons are a delightfully sweet keto option. They are gluten-free, low in carbs, and high in healthy fats, perfect for weight management while delivering an energy boost.

8. Keto Chocolate Chip Cookies

These keto chocolate chip cookies are a delightful twist on a classic favorite. Made with almond flour, they are gluten-free and provide an excellent energy source while helping with weight loss.

9. Berry Smoothie Bowl

This refreshing berry smoothie bowl is loaded with nutrient-dense berries and almond milk. It’s gluten-free and supports weight loss while offering a quick, energizing breakfast or dessert.

10. Lemon Fat Bombs

These zesty lemon fat bombs are easy to prepare and packed with flavor. Gluten-free and low-carb, they provide energy and support weight loss without sacrificing taste.

11. Peanut Butter Cup Fat Bombs

These keto-friendly peanut butter cup fat bombs are indulgent and satisfying. Gluten-free and low in carbs, they energize your day while fitting perfectly into your weight management plan.

12. Dark Chocolate Bark

This simple dark chocolate bark, made with unsweetened chocolate and nuts, satisfies chocolate cravings. It’s gluten-free, supports weight loss, and delivers a rich energy boost without added sugars.

13. Strawberry Coconut Popsicles

These strawberry coconut popsicles are a refreshing, guilt-free dessert. They are gluten-free, low in calories, and high in healthy fats, making them a perfect treat for weight loss and energy.

14. Pumpkin Spice Fat Bombs

These pumpkin spice fat bombs are full of delightful fall flavors. They’re gluten-free, provide a high dose of healthy fats, and play a supportive role in your weight loss journey while boosting your energy.

15. Keto Chocolate Avocado Brownies

These keto brownies blend rich chocolate with creamy avocado for added health benefits. Gluten-free and low in carbs, they are a delicious way to maintain energy levels and support your weight loss efforts.

16. Key Lime Pie Bars

These key lime pie bars offer a tangy, refreshing treat perfect for keto lovers. Gluten-free and made with wholesome ingredients, they help keep your energy up and assist in weight management.

17. Cinnamon Roll Mug Cake

A quick and easy dessert, this cinnamon roll mug cake is gluten-free and satisfying. With a base of almond flour, it keeps carbs low while providing energy and helping with weight loss.

18. Chocolate Chia Seed Pudding

This chocolate chia seed pudding is rich and delicious while being extremely simple to make. Gluten-free and high in fiber, it supports energy levels and assists in your weight loss goals.

19. Keto Snickerdoodle Cookies

These keto snickerdoodle cookies are chewy and bursting with cinnamon flavor. They’re gluten-free and low in carbs, perfect for satisfying your sweet tooth while promoting weight loss and providing energy.

20. Matcha Green Tea Cookies

These matcha green tea cookies are unique and full of antioxidants. Gluten-free and low in carbs, they aid in weight management while offering an energizing burst with every bite.

21. Chocolate-Covered Strawberries

Dive into these delightful chocolate-covered strawberries, a simple keto dessert. Artificial sugar free and gluten-free.

Step by Step Instructions

1. Keto Cheesecake

Ingredients:

• 1 ½ cups almond flour
• 1/3 cup unsalted butter, melted
• 1/4 cup erythritol (or any keto-friendly sweetener)
• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup erythritol (for filling)
• 3 large eggs
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, melted butter, and 1/4 cup erythritol until it forms a crumbly mixture. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
2. Make the filling: In another bowl, beat the softened cream cheese until smooth. Add the sour cream, 1/4 cup erythritol, vanilla extract, and salt. Mix until well combined.
3. Add the eggs: Gently beat in the eggs one at a time, making sure not to overmix.
4. Combine: Pour the cream cheese mixture over the cooled crust. Bake for 45-50 minutes or until the center is set, but still slightly jiggly.
5. Cool and chill: Allow the cheesecake to cool at room temperature for 1 hour, then refrigerate for at least 4 hours (or overnight) before serving. Enjoy this creamy delight!

2. Almond Flour Brownies

Ingredients:

• 1/2 cup unsalted butter
• 3/4 cup erythritol
• 3/4 cup unsweetened cocoa powder
• 12 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup almond flour

Instructions:

1. Preheat the oven: Set your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
2. Melt the butter: In a microwave-safe bowl, melt the unsalted butter. Stir in the erythritol and mix until well combined.
3. Add dry ingredients: To the butter mixture, add cocoa powder, baking powder, and salt. Mix well until smooth.
4. Incorporate eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract.
5. Mix in almond flour: Gradually fold in the almond flour until just combined.
6. Bake: Pour the mixture into the greased pan and spread evenly. Bake for about 20-25 minutes or until a toothpick inserted comes out with a few moist crumbs.
7. Cool and serve: Let the brownies cool in the pan before cutting into squares. Enjoy your fudgy, guilt-free delight!

3. Coconut Flour Cookies

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup unsalted butter, softened
• 1/2 cup erythritol
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• Optional: sugar-free chocolate chips

Instructions:

1. Preheat your oven: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
2. Combine wet ingredients: In a large mixing bowl, cream together the softened butter and erythritol until fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
3. Mix dry ingredients: In a separate bowl, whisk together the coconut flour, baking powder, and salt.
4. Combine both mixtures: Gradually add the dry mixture to the wet mixture, stirring until combined. If desired, fold in sugar-free chocolate chips for an extra treat.
5. Scoop onto baking sheet: Use a tablespoon to scoop dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake: Bake for 10-12 minutes or until the edges are lightly golden.
7. Cool and enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

4. Avocado Chocolate Mousse

This creamy mousse is not only delicious but also packed with healthy fats. It’s quick to make and can be prepared in under 15 minutes!

Ingredients:

• 2 ripe avocados
• 1/2 cup unsweetened cocoa powder
• 1/4 cup keto-friendly sweetener (like erythritol or monk fruit)
• 1/4 cup almond milk (or coconut milk)
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. Prepare the Avocados: Cut the avocados in half, remove the pit, and scoop the flesh into a food processor.
2. Add Ingredients: Add cocoa powder, sweetener, almond milk, vanilla extract, and salt to the food processor.
3. Blend Until Smooth: Process the mixture until smooth and creamy. Scrape down the sides as needed to ensure everything is well combined.
4. Taste and Adjust: Taste the mousse and adjust sweetness if necessary by adding more sweetener.
5. Chill: Transfer the mousse into serving bowls or cups and refrigerate for at least 30 minutes before serving.
6. Serve: Enjoy chilled, optionally topped with berries or whipped coconut cream.

5. Keto Pumpkin Pie

Nothing beats the warm spices and comforting flavors of pumpkin pie. This keto version allows you to enjoy this classic dessert without the guilt.

Ingredients:

• 1 pie crust (store-bought or homemade using almond flour)
• 1 can (15 oz) pumpkin puree (not spiced)
• 3/4 cup keto-friendly sweetener
• 3 large eggs
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• A pinch of salt

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare Crust: If using a homemade crust, prepare it and fit it into a pie dish. Pre-bake according to the recipe instructions until lightly golden.
3. Mix Filling: In a large mixing bowl, combine pumpkin puree, sweetener, eggs, heavy cream, vanilla extract, and spices. Mix until smooth and well combined.
4. Pour and Bake: Pour the pumpkin filling into the pre-baked crust. Place it in the oven and bake for about 50-60 minutes, or until the filling is set around the edges but slightly wobbly in the center.
5. Cool: Allow the pie to cool at room temperature, then refrigerate for at least 4 hours or overnight before serving.
6. Serve: Slice and enjoy your keto pumpkin pie, optionally garnished with whipped cream or a sprinkle of cinnamon.

6. Raspberry Chia Pudding

This simple, nutritious pudding is a wonderful make-ahead dessert that satisfies your sweet cravings with fresh fruit and fiber-rich chia seeds.

Ingredients:

• 1 cup almond milk (or coconut milk)
• 1/4 cup chia seeds
• 1/2 cup fresh raspberries (plus extra for topping)
• 2-3 tbsp keto-friendly sweetener (optional)
• 1 tsp vanilla extract

Instructions:

1. Combine Ingredients: In a medium bowl or jar, whisk together almond milk, chia seeds, sweetener, and vanilla extract until well mixed.
2. Add Raspberries: Gently fold in the raspberries, reserving a few for topping later.
3. Refrigerate: Cover the bowl or jar and refrigerate for at least 2 hours, or overnight for best results. The chia seeds will absorb the liquid and thicken the mixture.
4. Stir and Serve: Before serving, stir the pudding well. Spoon it into serving bowls and top with additional raspberries.
5. Enjoy: Enjoy your delightful raspberry chia pudding as a nutritious snack or dessert!

7. Coconut Macaroons

These chewy little treasures are simple to make and bursting with flavor. Here’s how to whip up a batch of keto coconut macaroons.

Ingredients:

• 2 ½ cups unsweetened shredded coconut
• 3 large egg whites
• ½ cup granulated erythritol (or preferred keto sweetener)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. Mix Ingredients: In a mixing bowl, combine the shredded coconut, erythritol, vanilla extract, and a pinch of salt. Stir until well mixed.
3. Add Egg Whites: In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the coconut mixture until well incorporated.
4. Shape Macaroons: Scoop tablespoon-sized amounts of the mixture and form them into balls or peaks using your hands. Place them on the parchment-lined baking sheet.
5. Bake: Bake in the preheated oven for 20-25 minutes, or until they turn golden brown.
6. Cool: Remove from the oven and let them cool on a wire rack before serving.

8. Keto Chocolate Chip Cookies

Indulge in these delicious keto chocolate chip cookies that are quick to make and satisfy your cravings.

Ingredients:

• 2 cups almond flour
• ½ cup unsalted butter, softened
• ½ cup granulated erythritol
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup sugar-free chocolate chips

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with paper.
2. Cream Butter and Sweetener: In a bowl, cream together softened butter and erythritol until light and fluffy.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined.
4. Combine Dry Ingredients: In another bowl, combine almond flour, baking soda, and salt. Gradually add to the wet mixture and stir until well combined.
5. Fold in Chocolate Chips: Gently fold in the sugar-free chocolate chips.
6. Scoop Dough: Use a cookie scoop or tablespoon to drop balls of dough onto the prepared baking sheet.
7. Bake: Bake for 10-12 minutes, or until edges are lightly golden.
8. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

9. Berry Smoothie Bowl

Cool off with a refreshing berry smoothie bowl that’s not only tasty but also packed with nutrients.

Ingredients:

• 1 cup frozen mixed berries (such as strawberries, blueberries, and raspberries)
• ½ cup unsweetened almond milk
• 1 tablespoon chia seeds
• Toppings: fresh berries, unsweetened coconut flakes, nuts, or seeds of choice

Instructions:

1. Blend Ingredients: In a blender, combine the frozen berries, almond milk, and chia seeds. Blend until smooth and creamy.
2. Adjust Consistency: If it’s too thick, add a bit more almond milk until you reach your desired consistency.
3. Pour and Top: Pour the smoothie into a bowl and decorate with your choice of toppings, such as fresh berries, coconut flakes, and nuts.
4. Serve: Enjoy immediately for a refreshing breakfast or dessert.

10. Lemon Fat Bombs

These zesty lemon fat bombs are refreshing and packed with flavor. They’re perfect for a quick energy boost and support weight loss while being gluten-free and low-carb.

Ingredients:

• 1/2 cup coconut oil (melted)
• 1/4 cup creamy almond butter
• Zest of 1 lemon
• 2-3 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon powdered erythritol (or another keto-friendly sweetener)
• A pinch of sea salt

Instructions:

1. Melt the Coconut Oil: In a small saucepan or microwave, gently melt the coconut oil until it’s completely liquid. Let it cool slightly.
2. Mix Ingredients: In a mixing bowl, combine the melted coconut oil, almond butter, lemon zest, lemon juice, powdered erythritol, and sea salt. Stir well until smooth and fully combined.
3. Pour into Molds: Pour the mixture into silicone molds or ice cube trays, filling each cavity about 3/4 full.
4. Freeze: Place the molds in the freezer for about 30 minutes, or until the fat bombs are solid.
5. Remove and Store: Once firm, pop the fat bombs out of the molds and store them in an airtight container in the freezer. Enjoy them whenever you need a keto-friendly snack!

11. Peanut Butter Cup Fat Bombs

Satisfy your sweet tooth with these rich peanut butter cup fat bombs. They are indulgent yet fitting for any weight management plan while being gluten-free and low in carbs.

Ingredients:

• 1/2 cup natural, unsweetened peanut butter
• 1/4 cup coconut oil (melted)
• 1/4 cup powdered erythritol (or preferred keto sweetener)
• 1/4 cup unsweetened cocoa powder
• A pinch of sea salt

Instructions:

1. Prepare the Base: In a medium bowl, mix the melted coconut oil and peanut butter until well blended.
2. Sweeten It Up: Add the powdered erythritol and a pinch of sea salt to the peanut butter mixture. Stir until the ingredients are fully incorporated.
3. Create the Chocolate Layer: In another bowl, mix the melted coconut oil and cocoa powder until smooth. Add a touch of sweetener if desired.
4. Layer the Mixture: Pour a small amount of the chocolate mixture into the bottom of silicone molds, filling each cavity about 1/4 full. Freeze for about 10 minutes to set slightly.
5. Add Peanut Butter Layer: Remove from the freezer, add a dollop of the peanut butter mixture on top of the chocolate layer, and smooth it out.
6. Top with Chocolate: Finally, pour more chocolate mixture over the peanut butter layer until it’s completely covered.
7. Freeze Again: Place back in the freezer until fully set, about 30 minutes. Once firm, pop them out and keep them stored in an airtight container in the freezer.

12. Dark Chocolate Bark

This delightful dark chocolate bark is easy to prepare and will satisfy your chocolate cravings without any sugars. It’s a perfect keto treat that is gluten-free and provides a rich energy boost.

Ingredients:

• 1 cup unsweetened dark chocolate (cacao percentage 85% or higher)
• 1/2 cup mixed nuts (such as almonds, walnuts, or pecans)
• 2 tablespoons unsweetened shredded coconut (optional)
• Sea salt (for sprinkling)

Instructions:

1. Melt the Chocolate: In a double boiler or microwave, melt the dark chocolate until smooth. If using a microwave, heat in 30-second intervals, stirring in between.
2. Prepare the Baking Sheet: Line a baking sheet with parchment paper to prevent sticking.
3. Spread Chocolate: Pour the melted chocolate onto the parchment-lined baking sheet and spread it with a spatula to create an even layer.
4. Add Toppings: Sprinkle the mixed nuts and shredded coconut over the melted chocolate evenly. Press them down lightly to ensure they stick.
5. Finish with Salt: Sprinkle a little sea salt over the top for added flavor.
6. Cool: Place the baking sheet in the refrigerator for about 30 minutes or until the chocolate hardens completely.
7. Break into Pieces: Once solid, remove the bark from the parchment paper and break it into pieces. Store in an airtight container in a cool place.

13. Strawberry Coconut Popsicles

These refreshing strawberry coconut popsicles are a guilt-free indulgence perfect for hot days. They are gluten-free, low in calories, and packed with healthy fats.

Ingredients:

• 2 cups fresh strawberries, hulled and halved
• 1 cup coconut milk (full-fat for creaminess)
• 2 tablespoons erythritol or your preferred keto sweetener
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Prepare the Strawberries:

• In a blender, add the hulled strawberries and blend until smooth.

1. Mix the Coconut Base:

• In a separate bowl, combine the coconut milk, erythritol, vanilla extract, and a pinch of salt. Whisk until well combined.

1. Combine Ingredients:

• Divide the blended strawberries evenly among popsicle molds.
• Add the coconut milk mixture on top of the strawberry puree, filling the molds but leaving a little space at the top.

1. Freeze:

• Insert popsicle sticks into the molds and freeze for at least 4-6 hours, or until solid.

1. Serve:

• To remove the popsicles, run warm water over the outside of the molds for a few seconds. Gently pull out the popsicles and enjoy!

14. Pumpkin Spice Fat Bombs

These pumpkin spice fat bombs are full of cozy fall flavors, providing healthy fats that keep you satiated.

Ingredients:

• 1 cup canned pure pumpkin (not pumpkin pie filling)
• 1/2 cup cream cheese, softened
• 1/4 cup coconut oil, melted
• 1/2 teaspoon pumpkin pie spice
• 2 tablespoons erythritol or preferred sweetener
• A pinch of salt

Instructions:

1. Mix Ingredients:

• In a mixing bowl, combine the canned pumpkin, cream cheese, melted coconut oil, pumpkin pie spice, erythritol, and salt. Use an electric mixer or whisk to blend until smooth.

1. Prepare the Molds:

• Line a mini muffin pan with paper liners or silicone molds.

1. Fill the Molds:

• Spoon the mixture evenly into the muffin molds, filling them to the top.

1. Freeze:

• Place the filled molds in the freezer for about 1-2 hours, or until solid.

1. Serve:

• Pop the fat bombs out of the molds and store them in an airtight container in the freezer for a quick snack or dessert.

15. Keto Chocolate Avocado Brownies

These keto brownies combine rich chocolate with creamy avocado for a decadent dessert that’s both delicious and nutritious.

Ingredients:

• 1 ripe avocado, mashed
• 1/2 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup erythritol or preferred sweetener
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• A pinch of salt

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.

1. Mix Wet Ingredients:

• In a mixing bowl, combine the mashed avocado, eggs, and vanilla extract. Mix until creamy and well combined.

1. Add Dry Ingredients:

• In another bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, and salt. Gradually mix this dry mixture into the wet ingredients until fully incorporated.

1. Bake:

• Pour the brownie batter into the lined baking pan, smoothing the top. Bake for about 20-25 minutes, or until a toothpick inserted comes out clean.

1. Cool and Slice:

• Allow the brownies to cool before slicing into squares. Enjoy them as a rich satisfying treat!

16. Key Lime Pie Bars

Ingredients:

For the crust:

• 1 cup almond flour
• 1/4 cup coconut oil (melted)
• 2 tbsp erythritol (preferred granulated sweetener)
• 1/4 tsp salt

For the filling:

• 1/2 cup fresh lime juice
• Zest of 2 limes
• 3 large eggs
• 1/2 cup erythritol
• 1/4 cup coconut cream (or heavy cream)

Instructions:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C).
2. Prepare the Crust:

• In a medium bowl, mix together the almond flour, melted coconut oil, erythritol, and salt until well combined.
• Press the mixture evenly into the bottom of a greased 8×8-inch baking dish.

1. Bake the Crust:

• Bake the crust for about 10-12 minutes or until it’s lightly golden. Remove from the oven and let it cool.

1. Make the Filling:

• In a large bowl, whisk together the lime juice, lime zest, eggs, and erythritol. Mix until smooth.
• Add the coconut cream and whisk until fully incorporated.

1. Combine and Bake:

• Pour the lime filling over the cooled crust. Bake for an additional 15-20 minutes, or until the filling is set but still slightly jiggly in the center.

1. Cool and Serve:

• Remove from the oven and let it cool at room temperature. Refrigerate for at least 2 hours before cutting into bars. Serve chilled.

17. Cinnamon Roll Mug Cake

Ingredients:

• 4 tbsp almond flour
• 1 tbsp erythritol
• 1/8 tsp baking powder
• 1/4 tsp cinnamon
• 1 egg
• 1 tbsp almond milk (unsweetened)
• 1 tbsp unsalted butter (melted)

Instructions:

1. Mix Dry Ingredients:

• In a microwave-safe mug, mix together the almond flour, erythritol, baking powder, and cinnamon until combined.

1. Add Wet Ingredients:

• Add the egg, almond milk, and melted butter to the dry mixture. Stir until everything is well combined and smooth in texture.

1. Microwave:

• Microwave the mug cake for about 90 seconds. Keep an eye on it to prevent overflow.

1. Check for Doneness:

• To test doneness, insert a toothpick; it should come out clean. If not, microwave for an additional 15 seconds as needed.

1. Cool and Enjoy:

• Let the mug cake cool for a minute, then enjoy straight from the mug or transfer to a plate. Optional toppings include cream cheese frosting or whipped cream.

18. Chocolate Chia Seed Pudding

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 2 tbsp unsweetened cocoa powder
• 2 tbsp erythritol (or other sweetener)
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. Mix Ingredients:

• In a medium bowl, combine the chia seeds, almond milk, cocoa powder, erythritol, vanilla extract, and salt.

1. Stir Well:

• Whisk the mixture thoroughly to break up any clumps of chia seeds. Ensure the cocoa is fully dissolved.

1. Refrigerate:

• Cover the bowl and place it in the refrigerator for at least 3 hours or overnight. The chia seeds will absorb liquid and expand, creating a pudding-like consistency.

1. Stir and Serve:

• Once set, stir the pudding again. Divide into serving bowls or jars and enjoy chilled. You can garnish with berries or nuts if desired.

19. Keto Snickerdoodle Cookies

Ingredients:

• 2 ½ cups almond flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon (for the dough)
• ½ teaspoon salt
• ½ cup erythritol or other keto-friendly sweetener
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons cinnamon (for rolling)

Instructions:

1. Preheat your oven: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together the almond flour, baking powder, 1 teaspoon of cinnamon, and salt until well combined.
3. Cream butter and sweetener: In a separate large bowl, use an electric mixer to cream the softened butter and erythritol together until it’s light and fluffy.
4. Add the eggs and vanilla: Incorporate the eggs and vanilla extract into the butter mixture, mixing well until everything is well blended.
5. Combine mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft dough forms.
6. Roll into balls: Scoop out tablespoons of dough and roll them into balls.
7. Prepare for cinnamon coating: In a small bowl, mix together the remaining 2 tablespoons of cinnamon with a bit more erythritol if desired. Roll each ball of dough in this cinnamon-sweetener mixture.
8. Place and flatten: Arrange the coated dough balls onto the prepared baking sheet and slightly flatten them with your palm.
9. Bake: Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown.
10. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

20. Matcha Green Tea Cookies

Ingredients:

• 1 ½ cups almond flour
• ½ cup erythritol or preferred keto sweetener
• 2 teaspoons matcha green tea powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
2. Combine dry ingredients: In a mixing bowl, sift together the almond flour, erythritol, matcha powder, baking soda, and salt.
3. Cream the butter: In another large bowl, use an electric mixer to beat the softened butter until smooth. Gradually add in the sweetener and continue to beat until fluffy.
4. Add the egg and vanilla: Incorporate the egg and vanilla extract into the butter mixture and mix well.
5. Combine mixtures: Slowly add the dry ingredients into the wet ingredients, mixing until just combined.
6. Shape the cookies: Scoop tablespoons of the dough and roll them into balls. Place them on the prepared baking sheet, leaving space between them.
7. Flatten slightly: Use the palm of your hand to gently flatten each cookie.
8. Bake: Bake for 12-15 minutes, until the edges are lightly golden.
9. Cool and serve: Allow the cookies to cool on a wire rack before enjoying or storing.

21. Chocolate-Covered Strawberries

Ingredients:

• 1 pint fresh strawberries
• 1 cup sugar-free dark chocolate chips
• 1 tablespoon coconut oil (optional)

Instructions:

1. Prepare the strawberries: Wash and thoroughly dry the strawberries (make sure they’re completely dry to ensure the chocolate adheres properly).
2. Melt the chocolate: In a microwave-safe bowl, combine the sugar-free chocolate chips and coconut oil if using. Microwave in 30-second intervals, stirring between each, until melted and smooth.
3. Coat the strawberries: Dip each strawberry into the melted chocolate, allowing excess chocolate to drip off. Place the dipped strawberries on a parchment-lined baking sheet.
4. Let them set: Once all strawberries are coated, place the baking sheet in the refrigerator for at least 30 minutes.