5 of the Best Keto Desserts That You Can Make Anytime

 

 

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So, you’ve given carbs a heave-ho but you still have a sweet tooth? Without carbs, sugar, candy, chocolate, what desserts could you possibly have? Here are 5 of our best Keto desserts that will crush your sweet craving all while keeping you in ketosis (and fat-burning mode). You don’t need a cheat day to enjoy any of these — chocolate, cookies, blondies, candy, whipped cream, we’ve got something for everyone. Kids will love these just as much as you and they make great gifts and party platters too! So have your treats and stick to your goals! 

1) Low-Carb Thumbprint Cookies {with Fat Fit Go}

While these delicious cookies might look like carb-laden ones, they are filled with a low-carb, protein-packed, yummy filling that makes these are top dessert picks for all of you Keto fans. Fat Fit Go comes in two flavors (Original Chocolate and Tropical Margarita), and I still can’t decide which one I like best in these cookies. The chocolate is very mild, not an overpowering chocolatey flavor, and the margarita has a lime flavor that compliments the cookies just perfectly. Easy to make, it doesn’t take too long to whip up a batch that will please everyone. We like to make a big batch and put them in the freezer (to pull out whenever the mood strikes us). Kids love them too!

These Low-Carb Thumbprint Cookies are filled with Fat Fit Go, a healthy fat snack loaded with MCT oil and other energy-boosting fats. Only 1.5g net carbs per cookie and 9g of fat each!

Low-Carb Thumbprint Cookie with Fat Fit Go {grain-free, dairy-free}
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Low-Carb Thumbprint Cookies {with Fat Fit Go}

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 28 cookies
Calories 105kcal
Author Kendra Benson

Ingredients

  • 1 3/4 cups Almond Flour
  • 3 Tbsp Coconut Flour
  • 1/8 tsp Salt
  • 1/4 tsp Baking Soda
  • 5 Tbsp Coconut Oil melted
  • 1/3 cup ChocZero Maple Syrup or preferred zero-sugar liquid sweetener
  • 1 Tbsp Vanilla Extract
  • 4 packs Fat Fit Go any flavor

Instructions

  • Preheat the oven to 350°F. Have a baking/cookie sheet ready (no need to grease it or line it with parchment).
  • In a large mixing bowl, combine the dry ingredients and stir to combine. Add in the melted coconut oil, maple syrup, and vanilla. Using a silicone spatula, combine all ingredients until the dough is smooth and holds it's shape.
  • Using a small cookie scoop or a tablespoon, scoop uniform balls of cookie dough, roll into a smooth ball, and set 1-2" apart on the baking sheet. Using either your thumb, the back of a round teaspoon, the handle of a wooden drink muddler, or other similar-sized item, press an indentation into each cookie dough ball, almost all the way to the bottom.
  • Bake in the preheated oven for 7 minutes. Remove and place the baking sheet on a wire cooling rack. The indentations may have risen slightly in the oven, and if they did, press them back down gently as the cookies cool. With a metal spatula, remove the cookies from the baking sheet and let cool completely on the cooling rack.
  • While the cookies are cooling, knead the Fat Fit Go packets until the oils are reincorporated (about 20-ish seconds). Tear of the corner and fill each cookie with the Fat Fit Go (we get about 7 cookies from each pouch).
  • Transfer the filled cookies to the fridge (on a flat surface) to cool completely and let the Fat Fit Go solidify. Once cooled completed, store in an airtight container in the fridge for up to 2 weeks. Can be frozen for up to 3 months (thaw in the fridge overnight for best results).

2) Herbal Tea Gummy Bears

Did somebody say candy? One of the things I miss the most when I try to restrict my carbs is candy! These herbal tea gummy bears really do hit the spot and my kids absolutely love them. You can experiment with the level of honey for sweetness, or just leave the honey out and add a few drops of Stevia for a really great, sweet, sugar-free treat. Experiment with the many flavors of Pique Tea and enjoy! The key here is to use high-quality, grass-fed beef gelatin. Make a few flavors — make a great sweet treat, or dessert anytime!

These deliciously adorable gummy bears are loaded with gut-healing gelatin, polyphenols, and antioxidants. These are perfect for kids’ snacks or a way to boost your health at any time in a delicious way.

Herbal Tea Gummy Bears
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Herbal Tea Gummy Bears

Course Snack
Prep Time 5 minutes
Cook Time 10 minutes
Chilling Time 20 minutes
Total Time 15 minutes
Calories 31kcal
Author Kendra Benson

Ingredients

  • 1 cup Water Cold
  • 2-4 sachets Pique Tea Crystals any flavor, see notes
  • 1/3 cup Grass-Fed Beef Gelatin
  • up to 1/4 cup Honey optional, see notes

Instructions

  • Add the cold water in a wide, shallow bowl, this will help distribute the gelatin a little better. Gently and slowly sprinkle the gelatin over the entire surface of the water, adding more as the first layers soften. Continue until all the gelatin is in the water. Let sit for about 3 minutes.
  • Place the bowl over a small saucepan that has an inch of water in it. Turn the heat up to medium and bring the water to a simmer. Heat the gelatin & water until the gelatin fully dissolves, stirring occasionally.
  • Add in the Pique tea crystals and stir to dissolve. Only heat the gelatin water enough to melt the gelatin, do not bring it to a boil or let it get over 170°F. Remove the bowl from heat.
  • Add in 2 tablespoons of honey and stir completely until dissolved. Taste, and add more honey if needed. Using a dropper (I use a turkey baster, which isn't as effective but it gets the job done), fill the gummy bear molds, or larger shaped molds, if desired.
  • Transfer molds to the fridge and let chill for about 20 minutes or more, until the gummies have solidified. Remove the gummies from the molds and keep them in an airtight container in a cool place. The gummies will soften and lose their shape at temperatures over 80-85°F.

Notes

  • You will definitely get more flavor, color, and benefits if you use 4 sachets of Pique, but we've tested this using just 2 sachets and have gotten tasty results as well, so the amount you use is completely up to you.
  • We've used anywhere from 2 tablespoons to 1/4 cup of honey per batch. My kids prefer a little less honey. You can start with 2 tablespoons, taste, then add more if you think it's needed.
  • I can't say how many gummy bears this makes, since I always do half bears/half larger molds when I make this.

3) Grain-Free Collagen Blondies

I’ve included this on our best Keto dessert list even though the carbs might be a little high if you are strict Keto, but that’s an easy remedy. Just switch out the coconut sugar for monk-fruit sugar and you’ll reduce the carbs. These blondies are flourless (read: gooey, chewy, delicious!) and packed with my favorite collagen: Vital Proteins Collagen Peptides. No flavor, mixes easily in cold drinks (and baked goods) and has so many amazing benefits (healthy skin, reduced cellulite, helps joints and so much more). I also like to add in some chopped pecans, because pecans are basically health in a nut and add some extra crunch to this dessert. Bring these to your next party and please all your friends!

These Grain-Free Collagen Blondies are loaded with collagen peptides that can improve your hair, skin, nails, and joints all while enjoying a delicious dessert filled with allergen-friendly chocolate chips.

Grain-Free Collagen Blondies {dairy-free option; paleo}
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Grain-Free Collagen Blondies

Course Dessert
Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 25 minutes
Servings 9 3" squares
Calories 344kcal
Author Kendra Benson

Ingredients

  • 1 cup Almond Butter see notes
  • 3/4 cup Maple Sugar or Coconut Sugar
  • 1 large Egg
  • 3 Tbsp Ghee or Coconut Oil, softened
  • 1 tsp Pure Vanilla Extract
  • 1/2 tsp Baking Soda
  • 1/2 tsp Real Salt
  • 1/4 cup Vital Proteins Collagen Peptides unflavored
  • 1/2 cup Enjoy Life Chocolate Chips divided
  • 1/2 cup Chopped Pecans optional

Instructions

  • Preheat oven to 350°F. Line a 9" square baking pan with parchment paper, leaving flaps overhanging on all 4 sides. I like to clip the flaps in place with metal binder clips, but that's optional. Set aside.
  • Combine the almond butter, maple sugar, egg, ghee, vanilla, baking soda, salt, and collagen in a mixing bowl. Using a silicone spatula or spoon, mix until evenly combined. The batter will be thick and paste-like.
  • Set aside about 2 tablespoons of the chocolate chips. Stir in the remaining chocolate chips and pecans (if using). Spread the batter into the prepared baking dish, smoothing the top as much as possible (no need to strive for perfection here, it will even out as it bakes). Sprinkle on the 2 tablespoons of chocolate chips. Bake in the preheated oven for about 20 minutes, or until the edges and top have browned and the center is not quite completely set.
  • Remove from oven and let cool for about 10 minutes before lifting parchment flaps and removing blondies from the pan. Continue cooling on a wire rack. Try not to eat these right away, they need to cool a little in order to allow them to set. Using a plastic knife for the cleanest cut, slice into 9 even squares (or 16 if you want smaller bars). These are best served slightly warmed.

Notes

  • Artisana is our favorite brand of clean almond butter (no added oils or sugars). You can also make your own, just make sure you're getting one with no sugars.
  • Maple sugar gives these blondies a great flavor, but coconut works just as well if that's what you have on hand, they will just turn out a little darker..
  • Ghee is preferred for the flavor, but if you cannot tolerate it, use coconut oil for a strict dairy-free option.
  • Nutrition Facts are based on 9 (3") squares. Nutrition will be different if you cut into 16 squares.

4) LCHF Whipped Cream {keto; primal}

Okay! While this whipped cream isn’t a dessert on its own, we had to include in our list because it makes any Keto dessert that much better! Whip it up in just a few minutes and add it to a few berries and nuts and you’ve got a Keto dessert any day of the week. We love adding a little of this whipped cream to a hot chocolate on a chilly day (sugar-free of course) or a piece of Keto cheesecake. Whatever you decide, this whipped cream is a dream come true for all of us!

This zero-carb (that’s right, ZERO) high-fat whipped cream is the perfect topping for any dessert, or even to eat right off the spoon.

LCHF Whipped Cream {keto; primal}
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LCHF Whipped Cream {keto; primal}

Servings 2 cups
Calories 26kcal
Author Kendra Benson

Ingredients

  • 1 cup Heavy Cream
  • 1 tsp Pure Vanilla Extract Vanilla
  • 1 Tbsp Lakanto Monkfruit Sweetener regular, not powdered

Instructions

  • Combine all ingredients and use a stand mixer with whisk attachment, a hand mixer, or an immersion blender whisk to whip/beat the cream until thickened and stiff peaks form and it has doubled in volume.
  • Use immediately. Store any leftovers in the fridge for up to 3 days. May need to be re-whipped (not always, but this is not a stabilized whipped cream so it may deflate a little).

5) Peppermint Chocolate Keto Fat Bombs

Okay. You asked for chocolate and you got it! If you have a craving that only chocolate will satisfy, but don’t want to kick yourself out of ketosis, then these peppermint chocolate fat bombs are the thing! Make a batch on a Sunday and enjoy the entire week. They are so pretty when made too. We like to give these as gifts!

These Keto fat bombs are incredible, delicious and SUPER healthy. With zero net carbs, no dairy and a prebiotics included, these fat bombs get an A+.

Peppermint Chocolate Fat Bombs
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Peppermint Chocolate Fat Bombs

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 30
Calories 87kcal
Author Kendra Benson

Ingredients

  • 1/4 cup Cocoa Butter melted
  • 1/4 cup Coconut Oil melted
  • 1/2 cup Coconut Butter melted
  • 1/4 cup MCT Oil
  • 1 tsp Peppermint Extract
  • 1/4 cup Collagen Protein
  • 1/2 cup Cocoa Powder
  • 3 scoops Prebiotin Prebiotic Fiber
  • 1/4 tsp Monk Fruit
  • 1/4 tsp Salt
  • 1 Tbsp Powdered Lakanto Sweetener optional, see notes
  • 1/2 cup Unsweetened Shredded Coconut

Instructions

  • Place chocolate molds of your choice on a flat surface that will fit in your fridge/freezer. I use a small rimmed baking dish and silicone chocolate molds (makes removing the fat bombs much easier). Set aside.
  • Combine the melted cocoa butter, coconut oil, coconut butter, MCT oil, and peppermint extract. Whisk to combine everything until smooth.
  • Add in the collagen, cocoa powder, prebiotic fiber, monk fruit, salt, and Lakanto (if using). Whisk to combine everything until smooth. Add in the shredded coconut and stir to combine.
  • Transfer the chocolate mixture to a container with a pour spout (not required but makes pouring into the molds much easier). Fill the molds completely and put them in the fridge or freezer. Fridge will take longer to set up, freezer will be done in under 30 minutes.
  • Remove fat bombs from the molds and store in an airtight container in the fridge for 1 month or in the freezer for up to 6 months. Let sit at room temperature for a few minutes before eating to allow them to soften a little.

Notes

  • We don't use the extra Lakanto sweetener in these because we feel they're sweet enough with just the monkfruit and prebiotic fiber (which adds a touch of sweet), but if you're not a fan of super dark chocolate, add the Lakanto.

 

 

[60s Quiz] Which Diet is Right for you - Paleo vs Keto?

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Last Updated 11/02/2019

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