Keto is not a fad diet but a way of life for keto followers. But it’s not an easy diet to follow since you have to go low-carb and give up on your favorite desserts. But do you really have to? Is keto desserts really a thing? Yes, out goes the sugar-laden desserts and in comes the fat-laden sweetener-enriched desserts.
Are you on a keto diet? If so, this article is for all of you who have a pronounced sweet tooth and are yet bound by the keto guidelines. Go ahead indulge, but only in the right things. The ideal keto diet should be high in fat, moderate protein and very low in carbs, well the desserts are exactly like that. Also, you get to indulge guilt-free. How cool is that! And it also does not derail your diet, the keto-friendly desserts can help you go ‘slurpppp’ without worrying about getting out of ketosis! Healthy can be tasty too! Okay, enough of talk, when you have sumptuous desserts right before you, can you talk? Let’s just dig in!
Best Keto Dessert Recipes – Dig into Sumptuousness
Well, keto desserts ensure that you can keep your love affair with desserts intact. All the desserts listed here are pure love and all about decadent deliciousness. Believe you me, your taste buds are going to love the flavor and the bite, the crunch, and the sweetness. Take a look at some of the best keto dessert recipes here.
- Keto Carrot Cake
Finally, a cake that loves you right back! Cakes are love, but don’t they take forever to bake? Yeah, I know, not this one though, spare just 15-20 minutes of your busy time for this one and you are done. Classic case of a ‘hungry kya?’ cake coming in 15 minutes!
Calories: 229 kcal
For the cake
- 2 tbsp. almond flour
- 1/2 small carrot finely grated
- 1/2 tsp. baking powder
- 1 tbsp. psyllium husk
- 1 tbsp. stevia powder
- 1 large beaten egg
- 1/2 tsp. vanilla extract
- pinch of salt
- 1/4 tsp. ground ginger
- 1 tsp. cinnamon
- 1 tbsp. melted butter
Frost it up with these ingredients,
- 1/4 cup cream cheese at room temperature
- 1/2 tbsp. stevia powder
- 1 tbsp. whipping cream
- 1/2 tsp. vanilla extract
- Beat and combine all the ingredients in a mug. Use a food processor for this or even a blender. Microwave the cake mixture for 90 seconds. Get the cake out of your mug and let it cool down. Slice it into two and put it aside.
- Combine the frosting ingredients together, namely the cream cheese, erythritol and vanilla extract. Your electric hand mixer will make whipping the ingredients together easier for you until you get soft peaks. Add the whipping cream and mix till frothy. Set aside.
- Take a carrot cake slice and add the creamy layer on the top. Add another cake slice with a heaped tablespoon of frosty cream cheese. Use the rest to frost it the way you like.
- Chill the cake before you serve. The cold will make your frosting firm, just the way you like it.
- Pumpkin-Spiced Chocolate Slab
First things first, there are only 15 grams carbs per serving. We say that’s super! The Pumpkin Spiced Collagen Bars flavor it up with spice and top it off with a nuggety texture. This is dessert at its best and most distinctive. Check out the recipe, and for once let your taste buds do all the talking.
Serves: 12 squares
- 4 Pumpkin Spiced Collagen Bars, chopped into squares
- 1 cup raw, unsweetened cocoa powder
- 2 Tbsp grass-fed ghee
- 1 tsp. vanilla powder
- 1 cup cacao butter (not melted)
- A pinch of salt
- Sweetener of choice to taste (we prefer stevia)
- Heat the ghee and cacao butter to a small saucepan and heat till it melts completely.
- Now add the next few ingredients together such as vanilla, chocolate powder, salt and sweetener to the mixture.
- Cover a small-medium sized container with baking paper.
- Pour the liquid chocolate into the container. Top it off with chopped BP bars over the top of the chocolate.
- Refrigerate it to set.
- When it’s well-set, slice it into 12 even squares and attack!
- Ketonut Icecream (Keto+coconut)
Life is bland and sepia-tinged without ice-creams! Well, at least for me, if I am on the point of emotional breakdown, an ice-cream can be my knight in shining armor! You can have icecreams on keto, but yes not the store-bought ones. Well, if you get a keto ice-cream in store minus nasty ingredients, do let me know; but for the time being, this one caters to your ice cream craving like a boss!
Nutrition Information (per serving)
- 1 can of 400ml coconut milk
- 2 full tablespoons of Stevia powder (or your favorite keto sweetener)
- 2 tbsp. (30 ml) of coconut oil
Choose some fresh flavors –
For the creamy fresh avocado:
1/2 Cup (75g) of fresh avocado
For mint and vanilla ice cream:
2 tsp. Vanilla Extract, 2 tsp. Mint Extract
For dark chocolate:
4 squares of 85% + dark chocolate
- Pour frozen coconut milk into a bowl (the frozen milk thickens the consistency)
- Pour 2 tbsp. of coconut oil into the bowl. This adds taste and texture to the ice cream without it looking like a frozen block.
- Add the sweetener.
- Add the flavor If you are going for the dark chocolate version, melt the dark chocolate in a microwave. If the avocado is your thing, mash ‘em up and blend well.
- Blend, blend, blend and mix all the ingredients until you get a smooth and ice-creamy texture.
- Refrigerate it in the freezer until ready to eat. This hardly takes more than an hour to set.
Top your favorite keto ice cream with your favorite nuts, either crushed almonds or crushed pecans. You can also add coconut flakes to your ice cream. Enjoy one of the healthiest keto-dessert recipes.
- Choco-Raspberry Slice
With just 4 net carbs per slice, this is one of the best healthy keto desserts and the best part is that it has a heavy dose of fat to keeps your hunger pangs silent. The combination of coconut, raspberry, and dark chocolate is plain delicious. When it comes to the pure plant-based source of saturated fat, coconut takes the cake. It is anti-inflammatory assists in fat burning and gives a boost to cognitive performance.
Calories: 241.53 Calories.
For the biscuit layer:
- 2 cups almond meal
- 1 tablespoon butter, room temperature
- ½ teaspoon baking soda
- 1 tablespoon grass-fed butter
- 1 large egg
For the coconut layer:
- 1 cup coconut milk (pure and unsweetened)
- ¼ cup coconut oil
- 3 cups desiccated coconut
- 1 teaspoon vanilla bean powder
- 1/3 cup powdered erythritol
- Pinch of Himalayan pink salt
For the raspberry layer:
- 1 cup raspberries
- 3 tablespoons chia seeds
- 1 teaspoon powdered stevia
- 2 tablespoons water
For the chocolate layer:
113.3 grams 85% dark chocolate
- Preheat the oven at 350°F. Combine all the biscuit ingredients together and layer it in a bowl and form a dough.
- Line the baking dish with parchment paper and press the same to form a firm base.
- Bake the same for 15 minutes till it turns brown and is well-cooked. Let it cool.
- Next, make the raspberry layer (just combine all the listed ingredients in a pan), cook it into a jam form after stirring it for 15 minutes. You’ll know you are done when the mixture turns thick. Cool the mixture.
- Next, blend in the coconut milk and coconut oil, till the mixture is well combined.
- For the last layer, mix all the ingredients to form the coconut layer together. Add the wet ingredient (coconut milk and oil) to the dry ingredients and blend well.
- Pour the coconut mixture on the biscuit base and spread it evenly. Place the mixture in the freezer for 1 hour. Then take out the base to apply the raspberry layer, keep it in the fridge again to set.
- Break the chocolate bar into small pieces, then place in a double boiler to melt or melt it in a microwave for 3 minutes. Follow the same protocol, pour the chocolate over the raspberry layer and put it in the fridge to set. These slices can last for around 3 months, provided you do not devour it before.
- Chocolate Mint Pudding
Puddings are so high on taste and look so delectable! Thankfully, this chocolate mint pudding allows you to add this delicious pudding into your keto diet. It is easy to rustle up. You can also add keto-friendly fruits such as strawberries, raspberries, and blackberries, to make it look like a sundae.
- 1 ½ cups full-fat coconut milk or heavy cream
- 1 egg yolk (beat it till frothy)
- 2 tbsp. cold-pressed coconut oil
- 3 ½ tbsp. cocoa powder
- 1/2 cup keto-friendly sweetener of your choice (we prefer stevia)
- ¼ tsp. GF vanilla extract
- 1 tbsp. unflavored gelatin.
- 3 tbsp. cold water
Ingredients for Toppings:
2 tbsp. homemade whipped heavy cream or coconut cream (freeze coconut milk can for 25 minutes to solidify then open can and remove the solid cream) sweeten to taste with honey for paleo or for low carb, use liquid stevia and whip together
1 1/2 tbsp. Chocolate chips of choice
- Sprinkle 1 tbsp. unflavored gelatin in 3 tbsp. cold water and give it a through whisk until all the gelatin is lump free and dissolved well. Set aside.
- Put the saucepan over medium heat and combine coconut milk with 1 beaten egg yolk, cocoa powder, sweetener, coconut oil, mint extract, and vanilla extract. Whisk all the ingredients together, while you heat it. Ensure that there is no formation of lumps as you continue to whisk it.
- Turn the heat down and simmer it, till you get the gelatin-water mixture. Let the gelatin dissolve in the mixture thoroughly.
- Once it is cooled, remove the mixture from heat to cool it down.
- Pour it in small containers, cover it and refrigerate it till the pudding is set.
- Garnish it with low-carb choco chips.
- Keto Mithai
Being on a diet becomes all the more difficult when you see exotic desserts enticing you with all their deliciousness, whether virtually (read on exotic Instagram feeds) or in reality. Sometimes, reminding yourself that you are on a low-carb diet becomes difficult, those mithais in the sweet shops seem just too drool-worthy. What you can do is brush up your cooking skills and start making sweetmeats which are not too sweet and not too carb-laden, this keto mithai is a case in point. Fill your tummy and your soul with soft, melt-in-the-mouth mithais.
- 1 3/4 cups shredded unsweetened coconut (130 g)
- 1 1/3 cup unsweetened coconut milk (320 ml)
- 100 g ghee
- 1 tsp. cardamom powder or elaichi powder
- 4 tbsp. stevia
- 10-20 saffron threads
Toppings: Take a bowl and blend the shredded coconut with 1 1/4 cup of coconut milk. Keep this concoction aside for half an hour.
- Add the remaining 20 ml coconut milk along with sweetener and the saffron strands. Blend it well and let the sweetener dissolve.
- After 30 minutes, melt ghee in a wok. Add the coconut mixture and keep blending till the mixture thoroughly blends and does not stick to the surface of the wok. Keep blending for a few minutes.
- Add the Elaichi or the cardamom powder and continue cooking the mixture.
- Next, butter the barfi tray and spread it evenly. Pour the mixture into the container and freeze the same for 2 to 2 & 1/2 hours.
- Cut the mixture into small squares or shapes to your liking and you are ready with your Indian keto sweet. Its soft so keep it refrigerated till you have devoured all the pieces!
- Peanut butter popsicles
If it’s a warm day, then you must have popsicles, especially the low carb ones that are minus loaded sugar and full of goodness. And oh! The peanut butter is oh-so-delicious! Each Popsicle is just is 280 calories. Time for a summer indulgence? Right on!
Servings: 12 popsicles
Calories: 280 kcal
- 8 oz. cream cheese softened
- ½ cup powdered stevia
- 1 cup peanut butter
- 1/2 tsp. vanilla extract
- 3-gramsugar-free dark chocolate chopped
- 3/4 cup heavy cream
- 14-gramscocoa butter chopped
- In a large bowl, beat all the ingredients together; the peanut butter, the cream cheese, sweetener, vanilla extract, and heavy cream till smooth.
- Pour it into 12 to 15 popsicle molds and close the lids tightly. Place the popsicle sticks in the center of the mixture.
- Freeze the popsicles for 4 hours till it turns firm.
- Gently release the mixture from molds. Run under hot water, if you find it difficult to remove.
- Keep the mixture in refrigerator till you find it ready to dip in chocolate.
- Melt the chocolate in a double boiler. Take a pan pour water it in (to boil) and add another bowl in it where you will melt the chocolate. Keep stirring the mixture, add the cocoa butter in it. Once it is melted, remove from heat.
- Dip the popsicles in the chocolate and drip off the excess in a bowl.
- Freeze the popsicles in a cookie sheet in the freezer.
With all these healthy keto desserts, you don’t have to kiss your diet goodbye, and there are no bake keto desserts too, which are so easy to make! So, do you have secret keto dessert recipes too in your kitty? Then do share with us, we at the Fit Indian office are all for the gooey goodness of these delectable delicacies. Let’s share and indulge!
Devi Gajendran is a Post Graduate in Nutrition (University of Madras, Tamil Nadu) and has tons of experience in Fitness and Nutrition. She is the chief advisor and full time contributor at the Fit Indian and has the final say on all the segments under the Fit Indian paradigm, such as beauty, fitness, home remedies, diseases, diet tips, weight loss, weight gain and so on. A foodie herself, she believes in the Hippocrates quote,” Let food be thy medicine and medicine be thy food.” A fitness enthusiast, she believes that the combination of diet and exercise can work wonders. When she is not sharing her valuable knowledge about food and fitness, she likes to spend quality time with her family members, do some healthy baking and listen to soft soulful music.