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Good news, everyone! Giving up sugar and starch doesn’t mean you can’t enjoy amazing desserts once in a while. There are occasions when you might want to indulge in something special without getting a sugar rush and feeling bloated. Dive into our tasty keto collection of healthier dessert options that won’t disappoint.
What is keto baking?
What is keto baking?
for easy keto desserts.
for easy keto desserts.
Say goodbye to sugar and gluten, say hello to these way healthier low-carb ingredients:
Coconut flour: Tropical taste! Absorbs liquid and is somewhat binding.
Eggs: Nutritious binding agent (easy keto desserts).
Full-fat dairy products: Butter, cheese and heavy light whipping cream add creaminess, enhance flavor and fullness.
Almond flour: Adds volume, a nutty taste and consistency.
Ground psyllium husk powder: Binding agent with a lot of fiber.
Chocolate: Preferably sugar-free. The darker the better.
Sweeteners: Some recipes contain natural sweeteners (erythritol and stevia). If you think sweetness from berries, cream, vanilla etc. is enough — skip it.
Berries: Add natural sweetness and color to your dessert.
You don't need to miss dessert simply because you're eating low carb! Having options for low carb dessert recipes can help you stay on track with your healthy lifestyle.
There are several natural keto sweeteners you can use for keto desserts. My favorites are monk fruit, erythritol and allulose.
These easy keto dessert recipes will satisfy your craving, be it cheesecake, cookies, chocolate, cake, or ice cream, among others.
THE BEST KETO DESSERT RECIPES
THE BEST KETO DESSERT RECIPES
If you are looking for tried and true keto desserts that thousands of readers have tried and loved, here are their favorites:
Keto Cheesecake - the highest low carb dessert recipe on Wholesome Yum! Everyone says their non-keto friends can't tell the difference compared to a daily cheesecake.
Almond Flour Blueberry Muffins - an excellent moist, soft keto muffin recipe that you simply can customize with add-ins. If you cannot do almond flour, try coconut flour blueberry muffins instead.
Keto cheese Cookies - Soft cookies perfect for decorating or cutting into shapes.
Keto Brownies - Just 6 ingredients and super fudgy. The perfect keto dessert.
Keto Ice Cream - A simple recipe with just 5 ingredients. The sweetener used in this is the key to keeping it soft and scoopable.
Remember the kid’s chant: “I scream, you scream, we all scream for ice cream!” It never goes out of style because ice cream is, hands down, one of the world’s favorite treats.
Transcending generations and geographical differences, ice cream’s lure is hard to resist for even the hard-core keto crowd. But wait! Whether you are on a keto or low-carb diet, you don’t have to forego a creamy frozen treat!
Even if you’re dairy-free or vegan, we’ve got a recipe for a frozen refreshing treat that you can enjoy. We have put together our healthiest versions of everyone’s favorite frozen concoctions.
To give the ice cream a creamier consistency once frozen, use xylitol instead of erythritol or an erythritol blend. Erythritol makes the ice cream very hard; however, if you use erythritol, simply wait 5-7 minutes to serve the ice cream after removing it from the freezer.
If purists in your house love plain vanilla ice cream, you can also enjoy this version without the cookie dough pieces.
If you are using pasteurized eggs, the ice cream mixture can be combined all together in a blender without heating.
Ice cream
Ice cream
In a heavy saucepan, heat the cream and almond milk on low heat, stirring with a wire whisk. Add the egg yolks and whip until just frothy.
Continue whisking on low heat until the mixture reaches a temperature of 140°F (60°C) or until the mixture thickens and coats the back of a spoon.
Add the sweetener to the cream mixture and whisk until well dissolved. Add the vanilla and salt. Remove from heat and let cool in the fridge. While the ice cream mixture cools, make the cookie dough.
Cookie dough
Cookie dough
Combine all ingredients and mix well to make the dough
Crumble the dough into small pieces. The pieces should be the size of small pebbles. Set aside.
Ice cream maker
Ice cream maker
Take the ice cream mixture from the fridge and add it to your ice cream maker. Follow the manufacturer’s directions for making ice cream in your ice cream maker.
Whilst the ice cream is still churning and almost ready but still soft, gradually add the cookie dough bits to the ice cream mixture. As the ice cream churns, the cookie dough bits will be distributed through the mixture.
Let the ice cream continue in the ice cream maker until it is ready to be served, or ready to be transferred and stored in the freezer.
Instructions
Instructions
Separate the eggs. Whisk the egg yolks until smooth and fluffy. Set aside the egg whites.
In a saucepan, combine the cream with the vanilla and the sweetener. Bring to a boil and simmer for a few minutes, until the cream thickens slightly.
Reduce the heat and pour the whipped egg yolks into the hot cream. Combine well and let it simmer on low heat while stirring constantly until the mixture thickens.
Refrigerate mixture until cool.
Beat the egg whites until stiff and fluffy; fold into the cream mixture.
Pour the batter into an ice cream maker or in a jar with a lid and place in the freezer. Stir occasionally and continue freezing until it reaches desired consistency.
Instead of vanilla extract, you can also use vanilla powder or vanilla bean. Just split the bean lengthwise, scrape out the pods, and boil with the cream.
Feel free to get creative and add other favorite flavors. Cocoa, licorice powder, berries, roasted nuts and coconut flakes are all great choices!
Vanilla ice cream
½ cup heavy whipping cream
1 egg yolk
1 tbsp xylitol or erythritol
Erythritol
While all sweeteners have potential for negative impacts, if sustaining your keto journey is helped by the consumption of sweets from time to time, we recommend using natural sweeteners such as stevia, erythritol and monkfruit. Learn more by reading our sweeteners guide >
½ tsp vanilla extract
Instructions
Instructions
To make vanilla frozen dessert , add all of the ingredients into some sized Mason jar , or similar glass jar with a lid. need a different flavor? Pick your favorite from the list below, and add the ingredients to the vanilla mixture.
Seal the lid, and shake vigorously for a minimum of 5 minutes.
Place the jar in the freezer, and chill for at least three hours. Enjoy!
Use a jar that leaves enough room for the ice cream to move around, when shaken. For selecting a jar, based on your number of servings, these are typical jar sizes: Half-pint =8oz =1c, Pint =16oz =1.5c, Quart =32oz =4c.
Dairy-free vanilla ice cream
6 large eggs yolks
1 cup coconut milk
1¼ cups unsweetened almond milk
1⁄3 cup xylitol
1⁄3 cup mild flavored oil avocado oil
2 tsp vanilla extract
1⁄8 tsp salt (optional)
Ice cream
Ice cream
In a heavy saucepan over low heat, heat the coconut milk and almond milk, stirring with a whisk. Add the egg yolks. Continue whisking on low heat until the custard begins to thicken.
Add the sweetener and whisk until completely dissolved. Continue heating, whisking constantly, until the custard thickens, about 10 minutes.
When the custard coats the back of a wooden spoon or reaches 140°F (60°C) on a thermometer, remove the pan from the heat. Do not allow the mixture to warm to over 140°F (60°C) or the eggs will begin to cook.
Add the oil, vanilla, salt, and mix together in a blender. Allow the ice cream to cool in the refrigerator.
When the ice cream mixture is cool, freeze in an ice cream maker, following the manufacturer’s directions. Continue processing the ice cream until it is frozen or reaches your desired consistency. Store in the freezer.
Adding the oil to the mixture makes the frozen dessert super creamy and fewer icy. a light flavored oil like avocado or Manzanilla vegetable oil works well. A nut oil like expressed almond oil , walnut, or hazelnut oil add an incredible flavor too.
If you aren’t concerned about eating raw eggs, you'll skip heating the eggs and sweetener and toss all of the ingredients into a blender directly . Then increase the frozen dessert maker and follow the manufacturer’s directions.
This recipe uses xylitol rather than erythritol as xylitol leads to a creamier consistency after the frozen dessert is frozen. Erythritol makes the frozen dessert very hard; however, if you employ erythritol, simply wait 5-7 minutes to serve the frozen dessert after it’s been frozen.
You can use this dreamy vanilla frozen dessert as a base to make your own unique flavors. add a couple of pieces of chopped bittersweet chocolate and a drop or two of peppermint for mint chocolate chip or sprinkle a couple of fresh berries over top.
2 cups heavy whipping cream
2 oz. sugar-free dark chocolate, chopped
6 large egg yolks
2⁄3 cup powdered erythritol
2 tbsp instant coffee powder
2 tsp vanilla extract
½ tsp salt
1 pinch food grade peppermint extract (1-2 drops to taste)
6 pinches liquid sweetener (drops)
Instructions:
Instructions:
In a heavy saucepan over low heat, heat the cream , stirring with a whisk.
Add the chocolate and continue stirring until the chocolate has melted. Add the egg yolks. Continue whisking on low heat until just warmed.
Add the powdered sweetener and therefore the instant coffee powder and whisk until completely dissolved. Continue heating, whisking constantly, until the custard thickens, about 10 minutes.
When the custard coats the rear of a wooden spoon or reaches 140°F (60°C) on a thermometer , remove the pan from the warmth . don't allow the mixture to consider over 140°F or the eggs will begin to cook.
Stir within the vanilla , salt and peppermint. Taste and add the liquid sweetener. Place within the refrigerator to chill .
When cool, churn the frozen dessert mixture in an frozen dessert maker following the manufacturer’s directions until it reaches your required consistency.
Store leftovers within the freezer. When frozen, this frozen dessert will harden to a solid state if you employ an erythritol based sweetener. Sweeteners like xylitol or allulose keep the frozen dessert texture soft and simply scooped. If using an erythritol based sweetener, allow to thaw at temperature for about 10 minutes before enjoying.
Three tablespoons of unsweetened chocolate are often used rather than the unsweetened chocolate. For best results, mix the chocolate with 2 tablespoons of water and blend before adding to the frozen dessert mixture.
If you're a touch intimidated by heating the mixture, or if you’re during a real hurry to urge the frozen dessert churning, and you don’t mind the raw egg, you'll skip heating the frozen dessert base. Just melt the chocolate and add it and therefore the remaining ingredients to a blender. Mix well and follow your frozen dessert maker’s instructions.
1 cup heavy whipping cream
3 egg yolks
1 tbsp erythritol (optional)
½ tsp vanilla extract
½ tsp ground cardamom (green)
½ lemon, the zest
8 oz. mascarpone cheese
6 oz. frozen blueberries or frozen blackberries
Instructions
Instructions
Take the blueberries from the freezer. Whip the cream until soft peaks form and put aside .
In a separate bowl, beat egg yolks, optional sweetener, vanilla, cardamom and lemon peel until pale and fluffy. Mix within the mascarpone cheese then fold within the topping .
Fold the half-thawed blueberries into the mixture. Pour the mixture into a container with a lid and place within the freezer.
Stir the frozen dessert every fifteen minutes until it firms up. This takes about 1-1.5 hours.
Try raspberries rather than blueberries for even fewer carbs, about 3.5 g per portion. you'll substitute cheese or ricotta for the mascarpone for a rather different flavor profile.
8 oz. frozen mango, diced
8 oz. frozen strawberries
1 cup full-fat Greek yogurt
½ cup heavy whipping cream
1 tsp vanilla extract
Instructions:
Instructions:
Let mango and strawberries thaw for 10–15 minutes.
Put all the ingredients during a blender and blend until smooth.
Serve immediately as soft serve frozen dessert or pour into popsicle forms and let freeze for a minimum of a few of hours. If you've got an frozen dessert maker you'll in fact use that.
A revolutionary new way to enjoy a real dessert every single day without the stress of not being in ketosis, and with absolutely no guilt when you want a second helping...
Each recipe has already been tested by thousands of the pickiest eaters and dessert-lovers over the age of 50 and the feedback has been outstanding!
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