2KETO DESERTS

TABLE OF CONTENTS

Keto Grasshopper Cheesecake Bites . . . . . . . 3

Keto chocolate cake with peanut buttercream . . . . . . . . . . . . . . . 4

Almond and Coconut Crackle Cookies . . . . . . 7

Avocado Coconut Ice Cream . . . . . . . . . . . . . 8

Coconut Flour Chocolate Keto Mug Cake . . . 10

Dairy Free Keto Chocolate Silk Pie . . . . . . . . .12

Keto Cheesecake Stuffed Brownies . . . . . . . 14

Pecan Softies with Sea Salt and Dark Chocolate . . . . . . . . . . . . . . . . . . 16

Almond Roll with Pumpkin Cream Cheese Filling . . . . . . . . . . . . . . . . . .17

Keto Raspberry Ice Cream . . . . . . . . . . . . . 19

Toffee Nut Cake Donuts . . . . . . . . . . . . . . . 20

Keto Flan . . . . . . . . . . . . . . . . . . . . . . . . . 22

Keto Chocolate Cake With Chocolate Glaze . . . . . . . . . . . . . . . . . 24

Low Carb Keto Cupcakes . . . . . . . . . . . . . . 26

Healthy Low-Carb Blueberry Cupcakes . . . . . 28

Keto Texas Sheet Cake With Chocolate Avocado Frosting . . . . . . . . . . . . 29

Gluten-free Chocolate Coconut Cupcakes . . . . . . . . . . . . . . . . . . . .31

Low Carb Vegan Cupcakes — Matcha Coconut! . . . . . . . . . . . . . . . . . . . . 33

White Chocolate and Raspberry Keto Cake . . . . . . . . . . . . . . . . . . . . . . . . . 35

Nice ‘N Crisp Oreo Cookies (gluten free & keto) . . . . . . . . . . . . . . . . . . 37

No-Bake Coconut Cookies | Coconut Delights  . . . . . . . . . . . . . . . . . . . 40

Keto Sugar Cookies . . . . . . . . . . . . . . . . . . 42

Double Chocolate Chip Keto Cookies . . . . . . 44

Keto Cookies | Gluten-Free Spiced Keto Cookies . . . . . . . . . . . . . . . . . . . . . . . 46

Keto Lava Cake . . . . . . . . . . . . . . . . . . . . . 48

Keto Low Carb Cinnamon Rolls (Sugar Free, Almond Flour Free) . . . . . . . . . 50

Sugar Free Vanilla Bean Frappuccino (Keto, Low Carb) . . . . . . . . . . . . . . . . . . . . 52

Raspberry Lemon Popsicles . . . . . . . . . . . . 53

Low Carb Cheesecake . . . . . . . . . . . . . . . . . 54

Low-Carb Banana Pudding . . . . . . . . . . . . . 56

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KETO GRASSHOPPER CHEESECAKE BITES

INGREDIENTS 1 ½ cupsalmondflour 2 ½ cupspowderederythritol 5 Tbsp butter,melted 1 lb creamcheese,softened 15 wholemintleaves ¼ cup heavycream 6 oz lowcarbdarkchocolate ¼ tsp mintextract

INSTRUCTIONS01. Pre-heatovento350degrees.Lineasquarebakingpanwithparchmentpaper.Inalargebowl,mixthealmondflourandahalfcupofpowderederythritol.

02. Pourmeltedbutterintothebowl.Mixingredientstogetheruntildoughforms.

03. Pressthedoughintothebakingpan.Bakedoughfor8minutes,orlightbrown.Removepanfromovenandsetasidetocoolasthecrust.

04. Usingahigh-speedmixer,createthefillingbybeatingthecreamcheeseandremainingtwocupserythritoluntilsmooth.Setasidethecreamcheesefilling.

05. Placethemintleavesandheavycreaminafoodprocessorandblenduntilsmooth.Addthemintcreammixturetothecreamcheesefillingandfoldin.

06. Scoopthemintandcreamcheesefillingintothepreparedcrust.Placethepaninthefreezerfor3hoursoruntilfirm.

07. Removethecheesecakefromthepan,andsliceinto64squares.Placethecheesecakebackintothefreezer.

08. Inthemicrowave,heatchocolatein40-secondintervals,stirringfrequentlyuntilthin.Addmintextracttothemeltedchocolate.

09. Dipordrizzleeachcheesecakesquareinthemintchocolateandallowtocool.

NUTRIT IONThismakesatotalof64servingsofKetoGrasshopperCheesecakeBites.Eachservingcomesouttobe

Calories 121.94

Fat 11.85g

NetCarbs 1.92g

Protein 2.32g

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KETO CHOCOLATE CAKE WITH PEANUT BUTTERCREAMSERVINGS: 10

INGREDIENTSChocolate cake 1 cup almondflour ¾ cup granulatederythritol ½ cup unsweetenedcocoapowder 1½ Tbsp groundpsylliumhuskpowder 1 Tbsp bakingpowder ¼ tsp salt 4 eggs 8 oz creamcheese 4 oz saltedbutter,melted

Peanut buttercream frosting 8 oz saltedbutter,roomtemperature 8 oz creamcheese ½ cup unsaltedandsugarfreepeanut

butter ¼ cup powderederythritol 2 tsp vanillaextractDecorations 10 cherries(optional) ½ cup heavywhippingcream 1 Tbsp choppedsaltedpeanuts

INSTRUCTIONS01. Positionrackinmiddleofovenandpreheatto350°F(180°C).

02. Combinealmondflour,sweetener,cocoapowder(sifttoeliminatelumps),groundpsylliumhuskpowder,baking

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powderandsaltinamediumsizedbowl.Whiskuntilthoroughlycombined.Setaside.

03. Inabigbowl,combinecreamcheeseandmeltedbutterwithanelectricmixer.Addeggs,oneatatime,whilemixingcontinuously.Mixforacoupleofminutesuntilcombinedandsmooth.

04. Addflourmixtureintoeggbowlandwhiskforacoupleofminutesuntilcakebatterissmooth.

05. Greasetwo7-inch(18cm)cakepans—ormakeoneatatimeifyouonlyhaveonepan.Pourhalfofbatterineachcakepanandspreadoutevenly.Bakeinovenfor25–30minutesoruntilatoothpickinsertedinthemiddlecomesoutclean.

06. Allowtocoolforatleast10minutesinpanbeforetransferringtoaracktocool.Wraplayerswithplasticwrapandplaceintherefrigeratortocoolcompletely,preferablyovernight.

Peanut buttercream frosting

01. Combineroomtemperaturedbutter,creamcheeseandpeanutbutterinabowl.Addsweetener(sifttoeliminatelumps)andvanillaextract.Beatwithelectricmixeruntilsmooth.

Assemble the cake

01. Placeonelayerwiththeflatsideuponaplateorcakestand.Covertopwith1/4offrostingwithaspatulaorknife.Placesecondlayerontopandspreadtherestofthefrostingontopandsidesofcake.

02. Whipheavywhippingcreamuntilstiffanddecoratetopwithpipedrosettes.Put

cherriesontop—oneforeachpieceofcake.Choppeanutsandsprinkleontop.

I don’t have granulated erythritol — what should I do?

Don’tworry,justmixregularerythritolinafoodprocessorforacoupleofminutesuntilgranulated.Youcouldalsouseafewdropsofliquidsteviaasareplacement.

Can I prepare the cake in advance?

Ifyou’remakingalayeredcakeaswedid,it’sbettertopreparethecakelayersonedaybeforeserving.Makethefrostingonthesamedayyou’regoingtoenjoyit.

Do I have to eat it all at once?

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No,youdon’thaveto.Youcouldalsosurpriseyourneighbourswithyourtastyleftoversorcoveritanditwillstayfreshandmoistintherefrigeratorforatleast2–3days.Putinthefreezertokeepfreshupto3month.Thawinrefrigeratorovernight.

I don’t like peanuts — is there a substitute?

Feelfreetoexchangethepeanutbutterforanyothernutbutterofyourliking.Hazelnutsandchocolateisanotherwinningcombination.Youcouldalsoskipitcompletelyandyou’llhavetastyvanillafrosting.

Can I make this without almond flour?

Yes,youcan!Butthetasteandconsistencywillbeverydifferent.1cupofalmondflourcanbesubstitutedfor1/3cupofcoconutflour.

NUTRIT ION1servingis1pieceofcake.

Netcarbs 7g

Fiber 3g

Fat 63g

Protein 12g

Calories 639kcal

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ALMOND AND COCONUT CRACKLE COOKIES

INGREDIENTS 2 largeeggwhites 8 Tbsp allulose 1 cup slicedalmonds ¼ cup unsweetenedcoconutflakes

INSTRUCTIONS01. Preheatovento325F.

02. Linebakingsheetswithparchmentpaperorasiliconemat.

03. Combineeggwhitesandalluloseintoamixingbowl.

04. Whiskeggwhitesandsweetenerinthemixingbowluntilmixtureisthick,butnotfoamy.

05. Stirinslicedalmondsandunsweetenedcoconutflakes.

06. Whipingredientsuntilmixtureisevenlydistributedcookiebatter.

07. Spoonorscoopcookiebatterintomoundsontothebakingsheet.

08. Spacecookiebattermoundsevenlyandgenerouslyonbakingsheet.

09. Flattenthetopofthemoundswiththespoonorscoop.

10. Bakecookiesfor10minutes.

11. Rotatethebakingsheetintheoven.

12. Bakecookiesforanother8-10minutesuntiltheyaretoastedandcrisp.

13. Removebakingsheetfromovenandcool.

NUTRIT IONThismakes12servingsofAlmondandCoconutCrackleCookies.Eachservingcomesouttobe

Calories 58.92

Fats 5.01g

NetCarbs 0.83g

Protein 2.31g

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AVOCADO COCONUT ICE CREAM

INGREDIENTS 1 mediumavocado 1 cancoconutmilk ½ cup heavycream ¾ cup Allulose 1 mediumlime 1 cup coconutflakes

INSTRUCTIONS01. Cutavocadolengthwiseandremovethepit.Scoopavocadointoablender.

02. Addcoconutmilk,heavycream,andsweetenerintoablenderwiththeavocado.Blendingredientsuntilsmooth.

03. Juiceandzestlime.Addlimejuiceandzesttoblender.Blendingredientsagainforoneminute.Refrigerateblendedingredientsforatleastonehour.

04. Preheatpan.Placecoconutflakesintothepan.Toastuntillightlybrownaroundtheedges.Removepanfromheat.Setaside.

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05. Transferavocadoicecreambasetotheicecreammachineandchurnaccordingtomanufacturer’sdirections.

06. Coveravocadoicecreambaseandfreeze.

07. Serveandsprinklewithtoastedcoconutflakestotaste.

NUTRIT IONThismakes8servingsofAvocadoCoconutIceCream.Eachservingcomesouttobe

Calories 222.38

Fats 21.09g

NetCarbs 6.88g

Protein 2.07g

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COCONUT FLOUR CHOCOLATE KETO MUG CAKE

INGREDIENTS 2 Tbsp coconutflour

2 Tbsp unsweetenedcocoapowder

2 Tbsp Swerveconfectioners

¼ tsp bakingpowder

2 largeeggs

2 Tbsp meltedbutter

2 Tbsp unsweetenedalmondmilk

INSTRUCTIONS01. Inabowlmixtogetherthecoconutflour,unsweetenedcocoapowder,Swerveconfectioners,andbakingpowder.

02. Addthetwolargeeggs,meltedbutter,andalmondmilktothedryingredients.Mixtogether.

03. Addthecakebattertoagreasedcoffeemug.You’llneedonethatholdsatleast12ounces.

04. Cookthemuginthemicrowaveforabout2minutes.Cookingtimemayvarywithyourmicrowave.Usually,Iknowit’sdonewhenthecakestartspuffingupoverthetopofthemug.

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05. Removethefinishedcakefromthemugandsliceinhalftoserve.

NUTRIT IONThismakesatotalof2servingsofCoconutFlourChocolateKetoMugCake.Eachservingcomesouttobe

Calories 219

Fats 19.06g

NetCarbs 2.95g

Protein 7.23g

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DAIRY FREE KETO CHOCOLATE SILK PIE

INGREDIENTS 2 (13.5 oz) canschilledcoconut

milk,liquiddiscarded ½ cup almondbutter 1 tsp vanillaextract ¼ cup granulatederythritol 4 oz low-carbdarkchocolate 1 cup almondflour 2 Tbsp coconutflour 2 Tbsp granulatedsweetener 1 tsp xanthangum ½ tsp seasalt 2 Tbsp ghee

1-2 Tbsp water 2 Tbsp sliveredalmonds,togarnish

INSTRUCTIONS01. Inasaucepan,heatthecoconutcream,sweetener,vanilla,andalmondbutteruntilthey’recompletelymeltedtogether.

02. Removefromheatandstirinthechocolateuntilthemixtureissmoothandthechocolateismelted.

03. Refrigeratethemixturewhileyoupreparethecrust.

04. Whiskorsifttheflours,sweetener,salt,andxanthangum.

05. Usingafork,cutinthegheeuntilthemixtureiscrumblyandbeginningtoresembledough.

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06. Addhalfthewaterandkneadintodough.Ifit’slookingdry,addmorewatersothemixtureisstickytothetouch.

07. Pressintoapietinandbakeat350Ffor15minutesoruntiltheedgesbrown.

08. Oncethecrustisbaked,pourthechocolatefillingintothepietinandplaceinthefreezerforatleast4hours.

09. Slicethepieandservecold.Refrigerateanyleftovers!

NUTRIT IONThismakesatotalof8servingsofDairyFreeKetoChocolateSilkPie.Eachservingcomesouttobe

Calories 421

Fat 41.31g

NetCarbs 6.6g

Protein 8.7g

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KETO CHEESECAKE STUFFED BROWNIES

INGREDIENTSFor the Filling 8 oz creamcheese ¼ cup granulatederythritol 1 largeeggFor the Brownie 3 oz lowcarbmilkchocolate 5 Tbsp butter 3 largeeggs ½ cup granulatederythritol ¼ cup cocoapowder ½ cup almondflour

INSTRUCTIONS01. Heatovento350Fandlineabrowniepanwithparchment.Makethecheesecakefillingfirstbybeatingsoftenedcreamcheese,eggforthefilling,andgranulatedsweetenersmooth.Setaside.

02. Meltthechocolateandbutterat30-secondintervalsinthemicrowave,frequentlystirringuntilsmooth.Letcoolslightlywhileyoupreparethebrownie.

03. Beatremainingeggsandsweeteneronmediumuntilthemixtureisfrothy.

04. Siftinthecocoapowderandalmondflourandcontinuetobeatuntilthinbatterforms.

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05. Pourinmeltedchocolateandbeatwiththehandmixeronlowfor10seconds.Thebatterwillthickentoamousse-likeconsistency.

06. Pour¾ofthebatterinthepreparedpan,topwithdollopsofthecreamcheese,thenfinishwiththeremainingbrowniebatter.

07. Usingaspatula,smooththebatteroverthecheesecakefillinginaswirlingpattern.

08. Bakefor25-30minutesoruntilthecenterismostlyset.Itmayjiggleslightly

butonceyouremoveitfromtheovenitshouldfirmcompletely.Coolbeforeslicing!

NUTRIT IONThismakesatotalof16servingsofKetoCheesecakeStuffedBrownies.Eachservingcomesouttobe

Calories 143.94

Fat 13.48g

NetCarbs 1.9g

Protein 3.87g

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PECAN SOFTIES WITH SEA SALT AND DARK CHOCOLATE

INGREDIENTS ½ cup almondflour 1 cup pecanhalves 1 ½ Tbsp butter,melted 1 tsp bakingpowder ¼ cup erythritol ½ tsp seasalt 1 largeeggwhite 1 oz low-carbdark

chocolate,meltedfordrizzle

INSTRUCTIONS01. Heatovento350Fandlineacookiesheetwithparchmentpaper.Combinethedryingredientsinablenderorfoodprocessorandpulseuntilthepecansareacoarseground.

02. Addthebutter,salt,andeggwhiteintotheblenderandpulseafewtimestocombine.Thecookiedoughshouldlikewetandfeelstickybutstillchunky.

03. Usingaspoonorsmallscoop,portionout10roundedcookiedoughballsontotheparchment.Flattenthetopsoftheballsuntilyouhaveevenlyround,flatcookies.

04. Bakefor15minutesoruntiltheedgesbegintobrown.

05. Meltthechocolatebyplacinginamicrowavesafebowlfor45seconds.Stopitevery15-20secondstostir.

06. Drizzleeachcookiewithchocolateandsprinklewithextraseasalt.

NUTRIT IONThismakesatotalof10servingsofPecanSoftieswithSeaSaltDarkChocolate.Eachservingcomesouttobe

Calories 127.9

Fat 12.66g

NetCarbs 2.17g

Protein 2.69g

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ALMOND ROLL WITH PUMPKIN CREAM CHEESE FILLING

INGREDIENTSFor the Cake 125 g eggwhites 112 g powderederythritol/stevia

blend,divided 112 g almondflour 3 g purealmondextract**For the Pumpkin Filling 260 g creamcheese,softenedbutcool

60 g saltedbutter,softened 50 g powderederythritol/steviablend 1 tsp purevanillabeanpaste 2 tsp pumpkinspice 170 g pumpkinpuree

INSTRUCTIONSFor the Cake

01. Preheatovento400F.

02. Inamixingbowl,addeggwhitesand56gsweetener.

03. Usingawhiskattachment,whiptomediumstiffpeaks.Stopwhenthemeringueholdsitsshape.

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04. Inaseparatebowl,combinetheremaining56gsweetener,almondflour,andflavoring.

05. Whisktocombineuntilhomogenous.

06. Inthreeadditions,gentlyfoldinthedrymixtureintotheeggwhites.Usethebiggestrubberspatulayouhave,thisensureslessfrequentfoldingthuskeepingtheairinthespongeintact.

07. Evenlyspreadthebatteronagreaseandparchment(orbakingfoil)linedquartersheettray,approx9”X13”jellyrollpan.

08. Bakefor10-12minutes.Invertontoaparchmentlinedwireracktocool.

For the Pumpkin Filling

01. Inamediumbowl,beatthecreamcheeseuntilsmooth.

02. Addthesweetener.Continueuntilfluffyandlight.

03. Addvanillapasteandpumpkinspice.Beatuntilwellincorporated.

04. Intwointervals,addthepumpkinpuree,scrapingthebowlinbetweenaddition.

05. Addthebutterandbeatuntilthemixturecomestogether.Yourfillingshould

besmoothandlight.Adjustthesweetnesswithmoresomeliquidstevia,totaste.

06. Refrigerateuntilreadytouse.Makesuretore-whip(byhandisfine)untilfluffybeforeusing.

Assembly

01. Evenlyspreadthefillingoverthesponge.

02. Gentlyrolltoformintoalog,usingtheparchmenttoliftthecake.Ifindthatrollingthecakefromtheshortersideyieldsathickerrollandlesscracking.Refrigerateuntilreadytoserve.

NUTRIT IONThismakes12servingsofalmondrollwithpumpkincreamcheesefilling.Eachservingcomesouttobe

Calories 179.5

Fats 16.24g

NetCarbs 3.54g

Protein 4.76g

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KETO RASPBERRY ICE CREAM

INGREDIENTS 680 g (24 oz) raspberries,frozen 150 g (5 oz) allulose* 50 g (2 oz) fromageblanc** 225 g (8 oz) heavywhippingcream*Ifsubstitutingerythritol,useabout200g(7oz)**Availableonline.MaysubstitutewithGreekyogurtormascarpone.

INSTRUCTIONS01. Placefrozenraspberriesinabowl.Leavetothawatroomtemperatureabout30minutestoanhour.

02. Meanwhile,inaseparatebowl,mixtocombinethefromageblancandheavywhippingcream.Refrigerate.

03. Whentheraspberrieshavethawedandsoftened,placeinablenderandpuree.Passthroughafine-meshedstraineranddiscardseeds.

04. Stirinallulose.Mixuntildissolved.

05. Pourraspberrymixtureontothecreammixture.Mixuntilhomogeneous.Refrigerateforatleast4hours.

06. Usinganicecreammaker,churnpermanufacturersinstructions.

NUTRIT IONThismakes16(1/2cup)servingsofRaspberryIceCream.Eachservingcomesouttobe

Calories 73.16

Fats 5.42g

NetCarbs 4.04g

Protein 1.12g

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TOFFEE NUT CAKE DONUTS

INGREDIENTSDonut 2 Tbsp butter,softened ½ cup erythritol 2 largeeggs ¼ cup unsweetenedalmondmilk 1 tsp vanilla 1 cup almondflour 1 Tbsp psylliumhuskpowder 1 Tbsp bakingpowder

Chocolate Coating 2 oz unsweetenedbaker’schocolate 3 Tbsp butter 2 Tbsp powderederythritolToffee Nuts ⅓ cup rawwalnuts 1 Tbsp erythritol ½ Tbsp butter Pinch ofseasalt 1 Tbsp unsweetenedcoconut,optional

garnish*Thisrecipeisvirtuallydairyfreewhenyousubstitutenondairymilkbutfeelfreetousewholemilkifyouprefer.Wholemilkwillyieldadenserdonutbutwillstillwork!

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INSTRUCTIONSDonut

01. Heatovento350Fandpreparea6welleddonutpanwithnon-stickcookingspray.Creamthesoftenedbutterandsugartogetheruntilthebutterandsugarareevenlymixed.

02. Addtwoeggsandbeatwithahandmixerorwhiskuntiltheeggsarelightandfrothy.

03. Pourinmilkandvanillaandbeatagainjusttomakesurealloftheingredientsaremixedwell.

04. Usingasifterormeshcolander,addhalfofthedryingredientstothewetandmixwell.

05. Finishbysiftingtheremainingdryingredientsandstiruntilbatterforms.

06. Pourbatterintoprepareddonutpanandbakefor20minutesoruntilthedonutsbegintobrown.Coolcompletelybeforeremovingfrompan.

Chocolate Coating

07. Meltunsweetenedchocolateandbutterinamicrowave-safedish.Mixinpowdered

Erythritolandsetasideuntilthedonutsarereadyfordipping.

Toffee Nut Topping

08. Heatnuts,sweetener,andbutterinasmallmicrowave-safedishfor45secondsatatime,stirringfrequentlyuntilthenutsbegintocaramelize.

09. Spreadnutsonparchmentpaperandsprinklewithsalt.

10. Dipthedonutsintheliquidchocolateordrizzleoverthetop.

11. Topwithtoffeenutsandoptionalshreddedcoconut.Storeinanairtightcontainer.

NUTRIT IONThismakesatotalof6servingsofToffeeNutCakeDonuts.Eachservingcomesouttobe

Calories 340.83

Fat 31.11g

NetCarbs 4.81g

Protein 8.64g

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KETO FLAN

THE PREPARATION ⅓ cup erythritol,forcaramel ⅛ cup water 1 Tbsp butter 1 cup heavywhippingcream 2 largeeggs 2 largeeggyolks 1 Tbsp vanilla ¼ cup erythritol,forcustard

INSTRUCTIONS01. Inadeeppan,heatuptheerythritolforthecaramel.Stiritfrequently.

02. Addthewaterandbutter.

03. Stiroccasionallyuntilthesaucehasbecomeagoldenbrown.

04. Pourintothebottomofeachramekin,coveringthebottomnicely.Setasideandletthemcool.

05. Inabowl,mixtogethertheheavywhippingcream,remainingerythritol,andvanilla.

06. Inaseparatebowl,whisktogetheryourwholeeggs.Thenaddintheyolks,whiskingoncemore.

07. Slowlystiryoureggsintothecreammix.

08. Pourthecustardintoeachramekin,ontopofthecaramel.

09. Placetheramekinsintoacasseroledishandfilloverhalfwaywithhotwater.Bakeat

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350Ffor30minutes.Takethecasseroledishoutoftheovenbutleavetheramekinsinthehotwaterforanother10minutes.

10. Usingtongs,takeouttheramekinsandletthemsitforatleast4hours,orovernight,inthefridge.

11. Whenreadytoeat,takeaknifeandslowlyrunitontheinsideofthecustardtoreleaseitfromtheramekin.

12. Turntheramekinupsidedownandslowlyjigglethecustardontotheplate.

13. Enjoy!

NUTRIT IONThismakesatotalof4servingsofKetoFlan.Eachservingcomesouttobe

Calories 298

Fats 31.5g

NetCarbs 2.4g

Protein 4.5g

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KETO CHOCOLATE CAKE WITH CHOCOLATE GLAZESERVES: 8

INGREDIENTSChocolate Cake ½ cup coconutflour 5 eggs,separated ½ cup coconutoilorgrass-fedghee,

melted ½ cup coconutcream 2 tsp vanillaextract,or1tspvanilla

powder 4 Tbsp granulatedsweetener(ormoreto

taste),suchasbirchxylitol,non-GMOerythritol,orMitoSweet

½ cup cacaopowder Pinch ofsaltAdditionalgrass-fedbutter,ghee,or

coconutoilforgreasingChocolate Glaze 1 cup coconutcream(fromaBPA-free

canoffull-fatcoconutmilk) 1 Tbsp gheeorcoconutoil 1 tsp vanillaextract 1 Tbsp cacaopowder 1 Tbsp erythritol,xylitol,orMitoSweet,

orroughly10dropsofliquidstevia

Pinch ofsalt

INSTRUCTIONS01. Preheatovento350degrees.Greasean8-inchmetalcakepanwithbutter,ghee,orcoconutoil.

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02. Whiskeggwhitesuntiltheydevelopafoamyconsistency.

03. Inaseparatebowl,mixallremainingchocolatecakeingredients.Thenslowlyfoldeggwhitesintothebatter.

04. Pourbatterintocakepan.Bakefor25minutes,oruntilaknifeinsertedintothecenterofthecakecomesoutclean.

05. Whileketochocolatecakecools,prepareglaze.Inasaucepanonlowheat,addallglazeingredientsandwhiskcontinuouslytocombine.

06. Pourchocolateglazeintoaglassjaranddrizzleoverthecake.Serveketochocolatecakewarm,orstorecoveredonyourcounterorintherefrigerator(icingwillharden).

NUTRIT ION AmountPerServing

Calories 321

TotalFat 30g

Sodium 65mg

TotalCarbs 22.4g

DietaryFiber 5.5g

TotalSugars 1.9g

Sugaralcohols 12g

NetCarbs 4.9g

Protein 6.5g

Potassium 158mg

Cholesterol 106mg

VitaminD 10mcg

Calcium 27mg

Iron 2mg

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LOW CARB KETO CUPCAKESTheseamazingKetoCupcakesreallyarethebest!Amoistandeasylowcarbchocolatecupcakerecipepulledtogetherwithjustafewsimpleingredients.

SERVING: 12 CUPCAKES

INGREDIENTS ⅓ cup coconutflour ½ cup unsweetenedcocoapowder ¼ cup powderederythritol(anotherlow

carbsweetenerofyourchoicewillwork)

1 tsp bakingpowder ½ tsp bakingsoda ¼ tsp salt 4 wholeeggs 1 tsp vanillaextract 8 drops steviaextractoptionalforextra

sweetness 4 Tbsp extralightoliveoil ½ cup unsweetenedalmondmilk(or

anotherdairy-freealternative)

INSTRUCTIONS01. Preheatovento350degreesF.Prepareamuffintinbygreasingorbakingwithcupcakeliners.

02. Inamediumbowlwhisktogethercoconutflour,cocoapowder,erythritol,bakingpowder,bakingsoda,andsalt.

03. Makeawellinthecenterofdrymixture.Addeggs,vanillaextract,stevia(ifadding),oliveoilandalmondmilk.Mixuntilingredientsarewellcombined.Allowtositfor5-8minutes.

04. Ifmixturebecomesthickerinconsistencythanyou’dlikefeelfreetoadd2Tablespoonsofwatertobatteruntilitreachesyourdesiredconsistency.

05. Spoon2Tablespoonsofbatterintoeachtin.Bake20-22minutes,oruntiltoothpickcomesoutclean.

06. Frostwithyourfavoritelowcarbfrostingandenjoy!

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NUTRIT IONAmountPerServing(1cupcake)

Calories 66

CaloriesfromFat 45

TotalFat 5g

SaturatedFat 1g

Cholesterol 1mg

Sodium 116mg

Potassium 88mg

TotalCarbohydrates 7g

DietaryFiber 2g

Sugars 0g

Protein 1g

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HEALTHY LOW-CARB BLUEBERRY CUPCAKESTheperfecthealthylow-carbblueberrycupcake—madewithjustafewingredientsandcoconutflour.Canalsobebakedasatwolayercakeorinaloaftin.Yourcarblovingfriendswon’tsuspectaathing!

SERVINGS: 12

INGREDIENTS 110 g buttermelted 4 Tbsp granulatedsweetenerof

choiceormoretotaste 50 g coconutflour 1 tsp bakingpowder 1 tsp vanilla 2 Tbsp lemonjuice 2 Tbsp lemonzest 8 eggs—medium 120 g freshblueberries

INSTRUCTIONS01. Mixthemeltedbutter,sweetener,coconutflour,bakingpowder,vanilla,lemonjuiceandzesttogether.

02. Addtheeggs,oneatatime,mixingbetweeneachaddition.

03. Tastethecupcakebattertoensureyouhaveusedenoughsweetenerandflavourstomaskthesubtletasteofcoconutfromthecoconutflour.

04. Dividethemixturebetween12cupcakecases.

05. Pressinafewfreshblueberriesinthebatterofeachcupcake.

06. Bakeat180C/350Ffor15minutes,oruntilgoldenontheoutside,andcookedinthecentre.Ovenswillvarysotestasthecupcakesarebaking.

07. Coverwithsugar-freereamcheesefrosting.Vanillaorlemonflavourisperfect.Garnishwithfreshblueberriesandlemonzest.

NUTRIT IONAmountPerServing

Calories 138

CaloriesfromFat 103

TotalFat 11.4g

Potassium 90mg

TotalCarbohydrates 4.6g

DietaryFiber 1.8g

Sugars 1.8g

Protein 4.4g

29KETO DESERTS

KETO TEXAS SHEET CAKE WITH CHOCOLATE AVOCADO FROSTINGSERVES: 12

INGREDIENTSTexas Sheet Cake ½ cup coconutoil,melted ½ cup cold-brewedcoffee(recipehere) 3 Tbsp cacaopowder ½ tsp cinnamon 1 cup almondflour ½ cup coconutflour 1 tsp bakingsoda ¼ cup liquidmonkfruitextract

1 tsp vanillaextract“Buttermilk”(½cupalmondmilk+1½

Tbspapplecidervinegar) 2 eggsChocolate Avocado Frosting ½ largeavocado(about3Tbsp) 2 Tbsp cacaopowder 1 Tbsp coconutoil ¼ cup unsweetenedlitecoconutmilk

(ordilute1/8cupfull-fatcoconutmilkwith1/8cupwater)

2 tsp liquidmonkfruitextract

INSTRUCTIONS01. Preheattheovento400degrees.

02. Inasmallmixingbowl,combinecoconutoil,coldbrew,cacaopowder,andcinnamon.

30KETO DESERTS

03. Inalargemixingbowl,combinethealmondflour,coconutflour,bakingsoda,andmonkfruitextract.

04. Inthesmallmixingbowl,whisktogetherthe“buttermilk”(almondmilk+applecidervinegar),eggs,andvanillaextract,thenaddtothemixtureinthelargemixingbowl.

05. Mixeverythinguntilcompletelycombined.Youmayuseanelectricmixer,butthisworksjustaswellmixingbyhand.

06. Addthebattertoa9×13bakingdishandbakefor20minutes.

07. Oncefinished,removefromtheovenandallowtocoolwhileyoumakethefrosting.

08. Combineallfrostingingredientstogetherandmixwithamixer,blender/foodprocessor,orbyhanduntilcompletelysmooth.

09. Oncethecakeiscompletelycooled,spreadthefrosting,thencutintoslices.

NUTRIT ION AmountPerServing

Calories 208

Protein 4g

Carbohydrates 8g

Fiber 4g

NetCarbs 4g

Sugar <1g

Fat 18g

SaturatedFat 10g

UnsaturatedFat 8g

Cholesterol 31g

Potassium 98g

Calcium 7g

Iron 9g

31KETO DESERTS

GLUTEN-FREE CHOCOLATE COCONUT CUPCAKESMAKES: 20 CUPCAKES

INGREDIENTSCupcakes: 1 cup coconutflour,sifted 250g grass-fedbutterorghee Pinch ofsalt 7 largeeggsor8small-medium

sizedeggs ½ cup cacaobutter ½ cup cocoapowder

½ ts bakingsoda ½ tsp paleobakingpowder 1 tsp applecidervinegar 2 tsp vanillapowder 2 tsp cinnamon 1 cup ofxylitolofsweetenerofchoiceIcing: ¼ cup cacaobutter ¼ cocoapowder Pinch ofsalt 2-3 Tbsp BrainOctaneOil ⅓ cup coconutcreamXylitolorsweetenerofchoiceGarnish:Freshberries

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INSTRUCTIONS01. Preheattheovento350°F(170°C).Linetwotraysofmuffintinswithpapercups.

02. Addthecacaopowderandbuttertoasmallsaucepanandheatoverlowtomediumheatuntilcompletelymeltedandincorporated.

03. Addallingredientstoafoodprocessorandblenduntilsmoothandcreamy.

04. Tastethemixtureandadjustifneeded;addingatouchofextrasweetenerofyourchoice,cinnamon,vanilla,oralittlemoresalttoenhancethechocolateflavor.

05. Spoonthemixtureintothepre-preparedmuffintraysevenly.

06. Placeintheovenandbakeforroughly20minutes.

07. Whilethecupcakesbake,addalltheicingingredientstoasmallsaucepanandmeltonalowtomediumheatuntilcompletelycombined.

08. Tastetheicingmixtureandadjustthesweetnessifneeded.Pourintoabowl,thenplaceinthefridgetoset.

09. Whenthemuffinsaregoldenbrownandcookedthrough,removethemfromtheovenandletthemcool.

10. Removethechilledicingfromthefridge.Asanoptionalstep,scooptheicingoutandre-blendtocreatealighterandfluffiericing.Spreadoverthetopsofthecooledmuffinsandgarnishwithberries.

11. Storeinthefridge.

NUTRIT ION

Servingsize Onecupcake(About54g)

Calories 183

Totalfat 21.6g

SatFat 11g

Cholesterol 92mg

Sodium 73.5mg

TotalCarb 5.7g

DietaryFiber 3.8g

Sugars 1.4g

Protein 4g

33KETO DESERTS

LOW CARB VEGAN CUPCAKES — MATCHA COCONUT!YIELD: 6 CUPCAKES, 16 SERVINGS OF FROSTING

SERVING SIZE: 1 CUPCAKE WITH 1 TBSP OF FROSTING

INGREDIENTSFor the Cupcakes: ¼ cup, plus 1 Tbsp (so, 5 Tbsp)

coconutflour ½ cup coconutbutter/manna 1 Tbsp groundflaxseeds ¼ cup Swerve,orothergranulated

sweetener ½ cup hotwater 1 tsp vanillaextract 1 tsp bakingpowder pinch ofsaltFor the Frosting:

1 cup rawcashews ½ cup fullfatcoconutmilk(fromacan!) 2 Tbsp Swerve,orothergranulated

sweetener 1 tsp vanillaextract ½ tsp matchapowder

INSTRUCTIONSTo Make the Cupcakes:

01. Preheatovento350F.Greaseorline6wellsofamuffintin(oruseasiliconeone!).

02. Pourwaterovercoconutbutter,andstiruntilsmoothandcombined.

03. Mixinflax,vanilla,Swerveandsalt.Letthissitforafewminutesfortheflaxseedtogetall

04. Inaseparatebowl,combinebakingpowderandcoconutflour.

05. Slowlyaddinflourmixture,andstiruntiltherearenolumpsandeverythingiseven.

06. Divideintomuffintinsandbakefor20-25minutes,untilthetopsarefirmandtheedgesarejuststartingtoturngolden.

07. Removefromtheovenandeitherwaitafewhoursforthesetocool,orpoptheminthefreezerfor30minuteswhileyoumakethefrosting!It’simportantthatthesesetupcompletelybeforebeingremoved,ortheywillfallapart.So,chillthemthoroughly!Linerswillalsopreventthis.

To Make the Frosting:

01. Dumpallingredientsinablenderandpulverizeuntilsmooth,about2-3minutes.

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Spoonoverchilledcupcakes.Sprinklewithdriedcoconut,ifyou’dlike!

NUTRIT IONAmountperserving

Calories 265

Fat 21g

Carbs 7gnet

Protein 5g

Fiber 6g

35KETO DESERTS

WHITE CHOCOLATE AND RASPBERRY KETO CAKESERVES: 8

INGREDIENTSCake: 5 oz cacaobutter,melted 2 oz grass-fedghee ½ cup coconutcream 1 cup greenbananaflour 3 tsp purevanillaextractor2tsp

vanillapowder 4 eggs ½ cup yourchoicegranulated

sweetener,suchasLakantoMonkFruit

1 tsp bakingpowder 2 tsp applecidervinegar 2 cup raspberriesWhite chocolate sauce: 3 ½ oz cacaobutter ½ cup coconutcream 2 tsp purevanillaextract Pinch ofsalt

INSTRUCTIONSFor cake

01. Preheatovento280degrees.

02. Combinealldryingredientsuntilthoroughlymixedthrough.

03. Leavingtheraspberriesaside,addalloftheremainingingredientsandmixuntilwellcombined.

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04. Lineasmall,8-inchcakeorloaftinwithbakingpaper,andpourinthecakemix.

05. Scattertheraspberries(reservingsomeforgarnishing)overthetopofthecakemix.Asthecakebakes,theywillsinktowardsthebottomofthecake.

06. Placeinyourovenandbakefor1hour,oruntilfirm.

07. Whileitbakes,preparethesauce.

For sauce:

01. Combineallingredientsinasaucepanonlowheat.

02. Useaforktomixallingredientswelltoensurethecacaobuttercombineswiththecream.

03. Removefromtheheatandsetasidetocooltoroomtemperature.Ifit’stoocool,itwillharden,andifitistoowarm,itwillbeslightlyrunny.

04. Drizzleoneachindividualpieceofcakewhenserving,ordrizzleoverthetopoftheentirecakeifthisiswhatyouprefer.

05. Scatterthecakewithextraraspberries,andserve.

NUTRIT IONAmountPerServing

Calories 323

TotalFat 31.5g

Sodium 55mg

Carbohydrates 9.8g

DietaryFiber 3.2g

NetCarbs 6.6g

TotalSugars 4.8g

Protein 4g

Cholesterol 82mg

Potassium 223mg

VitaminD 8mcg

Calcium 25mg

Iron 1mg

37KETO DESERTS

NICE ‘N CRISP OREO COOKIES (GLUTEN FREE & KETO)SERVINGS: 24

Theseglutenfreeandketooreocookiesaretheabsolutebomb.Justliketheoriginal,expectascrumptiousvanillacreamsandwichedbetweentwoproperlycrispdarkchocolatecookies.

Oh,andifbakingwithcupsratherthangramsisyourthing,justclickonUSCupsforaninstantconversion.

INGREDIENTSFor The Keto Oreo Cookies 144 g almondflour

37 g cocoapowder

13 g blackcocoapowderorsimplymoreregularcocoa

¾ tsp koshersalt

½ tsp xanthangum

½ tsp bakingsoda

¼ tsp espressopowderorinstantcoffee(optional)

80 g unsaltedgrass-fedbutteratroomtemperature

128 g erythritol

1 egg

For Vanilla Cream Filling 56 g grass-fedbutter

14 g coconutoil*

1 ½ tsp vanillaextract

pinch koshersalt

63-125 g Swerveconfectionersorpowderedsweetener

INSTRUCTIONS01. Addalmondflour,cocoapowder,xanthangum,salt,bakingsodaandespressopowder(optional)toamediumbowl.Whiskuntilthoroughlycombinedandsetaside.

02. Begintocreambutterinalargebowlwithanelectricmixer,1-2minutes.Addinsweetenerandcontinuetobeatuntilthoroughlymixedandmuchofthesweetenerhasdissolved(3-5minutes).

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03. Addinegg,mixinguntiljustincorporated.Themixturewillappearslightly‘broken’(i.e.notthoroughlysmooth).

04. Withyourmixeronlow,addinhalfofyourflourmixture-mixinguntiljustincorporated.Mixintherest.

05. Wrapcookiedoughwithclingfilm(saranwrap)andrefrigeratefor1hour(orovernight).

06. Preheatovento350°F/180°Candlineabakingtraywithparchmentpaper.

07. Rolloutthedoughbetweentwopiecesofparchmentpaperuntilniceandthin.Cutouttherounds(Oreosareroughly13/4inchesindiameter).

08. Transfercutoutcookiesontopreparedbakingtrayandplaceinthefreezerfor15minutespriortobaking.

09. Bakefor8-12minutes.Sincethecookiesaredarkalreadyandyoucan’tguideyourselfbycolor,wesuggestdoingatrialwithonecookieifpossible.Whenready,thecookieswillhavepuffedsomewhatandsmellamazing(thisisourbestcuehere),butyou’llwanttopushthebakingtimetogetthemniceandcrisp.Sojustkeepaneyeoutforthem.

10. Allowtocoolfortenminutesbeforetransferringtoacoolingrack.Allowtocoolcompletely,asthey’llcontinuetocrunchup(becauseofthesugaralcohol,thismaytakeafewhours!).

11. Tomakethevanillacreamfilling,creambutterandcoconutoil(ormorebutter)inamediumbowlwithanelectricmixer.Addinvanillaextractandapinchofsalt,and

mixuntilfullyincorporated.Addpowderedsweetenertotasteandmixuntilfullyincorporatedandlightandfluffyintexture.

12. Spreadorpipevanillacreamontoacookieandsandwichbetweenasecondone.Refrigerateuntilset.

13. Thecookiesthemselveskeepwell,storedinanairtightcontaineratroomtemperature,for5daystoaweek.Onceyouaddthefilling,keepthemrefrigeratedinanairtightcontainerforupto3days.Theshapeddoughcanbefrozenforupto3months,andtheycanbebakedstraightfromthefreezer(adding2-3minutesmoretothebakingtime).

39KETO DESERTS

NOTES*Addingcoconutoiltothevanillacreamimprovesthetexturequiteabit.Italsoaddsverylittletaste,butyoucanalwaysuserefinedcoconutoil(tasteless)orsimplyaddmorebutter.

Pleasenotethatnutritionfactswereestimatedperketooreocookie.Wefoundtherecipetoyield24sandwichcookies(i.e.4dozensinglecookies).

NUTRIT IONAmountPerServing

Calories 86

CaloriesfromFat 72

TotalFat 8g

SaturatedFat 3g

Cholesterol 19mg

Sodium 138mg

Potassium 34mg

TotalCarbohydrates 2g

DietaryFiber 1g

Protein 1g

40KETO DESERTS

NO-BAKE COCONUT COOKIES | COCONUT DELIGHTS TheseveganNo-BakeCoconutCookiescometogethersuperquickandareloadedwithhealthyingredients.Plusthey’repaleoandsugarfreetoo!

SERVINGS: 8

INGREDIENTS 3 cups organicunsweetenedshredded

coconut ⅜ cup organiccoconutoil

½ cup xylitol(orwhateversweeteneryoulike--seeRecipeNotes)

2 tsp vanilla ⅜ tsp salt(adjustamountasdesired)Optional ToppingsHomemadeChocolate/CarobChips(meltedfordrizzle)coconutshredsfinely-choppednuts

INSTRUCTIONS01. Putallingredientsinafoodprocessororblender.

02. Combineuntilthemixtureisblendedandstickstogether.(Note:ifyouareusingahigh-poweredblenderlikeaVitamix,donotturnyourmachineonhigh.YouwilllikelyendupwithCoconutButter.Whileitwillbedelicious,itwon’tbetheseno-bakecookies.

03. Removethemixturefromtheblender/foodprocessorandformintodesiredshape.IreallylikethecutelittleshapesIwasabletomakewiththislittlecookiescoop.Ihadalittletroublewiththe“balls”fallingapartbutjustgentlypressthembackintothedesiredshape.

04. Decoratewithshreddedcoconut,cocoaorcarobpowder,crushednuts,ormeltedchocolate(IusedmyHomemadeChocolateORCarobChips,pipedfromaplasticbaggiewithatinyholecutinthecorner)asdesired.Orleavethemplain.Theyaregreatjustasis(butIdothinkalittlecoconutsprinkledontopaddsanicetouch.

05. Leavetofirmuponaplate.Theywillfirmupatroomtemperature.

41KETO DESERTS

06. Youreallydon’tneedtostoretheseinthefridgebutIthinktheytasteatadbitbettercold.

NUTRIT ION

Serving 1delight

Calories 328.9kcal

Carbohydrates 4.1g

Protein 2.1g

Fat 29.6g

SaturatedFat 25.7g

PolyunsaturatedFat 0.39g

MonounsaturatedFat 1.48g

Sodium 121.7mg

Potassium 164.52mg

Fiber 4.9g

Sugar 2.3g

42KETO DESERTS

KETO SUGAR COOKIESSERVES: 10-12

INGREDIENTS 1 cup blanchedalmondflour 3 Tbsp coconutflour 1 egg 1 tsp bakingpowder 3 Tbsp grass-fedgheeorcoconutoil 2 tsp vanillaextractorpowder Pinch ofsalt 2-3 Tbsp granulatedsweetenersuchas

Lakanto,orliquidsteviatotasteIcing ingredients (optional): 4 Tbsp grass-fedgheeorcoconutoil,

melted 2 Tbsp coconutcream(thethickpart

fromthecan),roomtemperature 1 Tbsp granulatedsweetener 1 tsp rawcacao(optional)

INSTRUCTIONS01. Preheatyourovento356degreesFahrenheit.

02. Inabowlorblender,combinealloftheingredientsuntilitformsadoughthatholdstogetherwhenyoupinchit.Itwillstillfeelslightlycrumbly,soworkcarefully.

03. Layoutparchmentpaperandaddthedoughontop.Layanothersheetofparchmentontopandgentlyroll(youcandothisinbatches).

04. Usingacookiecutterorsmallglass,cutsugarcookiesintoshapes.

05. Lifttheparchmentsheetontoabakingtrayandplaceintheoven.Bakefor15-20minutesoruntilslightlygolden.

06. Cookieswillappearsoft.Allowtocoolsotheyharden,thenrefrigeratefor10-15minutesbeforedippinginicing(optional).

07. Prepareoptionalicing:Inasmallbowl,mixtogetherallingredientsuntilincorporated.Lineatraywithparchment.

08. Dipeachchilledcookieintotheicingandplaceontheparchment.Whenallcookiesaredipped,returntothefridge.Youcanalsorepeatthisstepanddoublediponcethefirstcoatingsets.

43KETO DESERTS

NUTRIT ION AmountPerCookie

Calories 168

TotalFat 15.9g

Sodium 7mg

TotalCarbs 5.2g

Fiber 3.1g

Sugars 0.5g

SugarAlcohols 1g

NetCarbs 1.1g

Protein 3.2g

Cholesterol 16mg

Potassium 83mg

VitaminD 2mcg

Calcium 28mg

Iron 0mg

44KETO DESERTS

DOUBLE CHOCOLATE CHIP KETO COOKIESMAKES: 10

INGREDIENTS 2 cups blanchedorganicalmond

meal(activatedifpossible,asthishelpstogetridofthegutirritants)

¼ cup grass-fedbutterorghee,melted 2 Tbsp CollagenPowder(or1

TbspCollagelatin) ¼ cup cocoapowder ½–¾ cup Lakanto(orsweetenerof

choice) 1 tsp vanilla 1 egg

½ tsp paleobakingpowder 1 tsp applecidervinegar 2 tsp cinnamon(optional) A pinch ofsalt ⅓ cup ChocolateFuelBar,orother

high-qualitydarkchocolate,chopped

INSTRUCTIONS01. Preheattheovento350F.Greaseandlineabakingtraywithparchmentpaper.

02. Addallyouringredientstoafoodprocessorexceptthechocolatechipsandcollagen,andblitztocombineevenly.

03. Tastethedoughandadjustthesweetnessifneeded.

04. Addthecollagenandblendgentlytoavoiddestroyingthedelicateprotein.

45KETO DESERTS

05. Finally,addthechocolatechipsandgivethemixagentlestirtocombinethechipsintothecookiedough.

06. Beginrollingthemixtureintoballsandplacethemontothelinedbakingtray.

07. Presstheballsasflatasyoulike,theywon’trisemuch,soifyoulikethemsofterandmorechewy,keepthemquitefull.Howeverifyoulikeacrunchiercookie,pressthemflatintoeven,well-formedcookies.

08. Placethecookiesintheovenandbakefor10-12minutes,oruntilgoldenbrown.

09. Removefromtheovenwhenthey’rereadyandplacethecookiesontoawirecoolingrack.Pleasenote:ifyouusetheCollagelatin,thesecookiesarebesteatenwarmfromtheoven.Whentheycooldowncompletelytheywillhaveaslightlyfirmertextureduetothegelatin.

10. Enjoywithahotmugofbulletproofcoffee.

11. Storetheleftoversinanairtightcontainerwhenthey’recompletelycooled.

NUTRIT IONAmountPerCookie

Calories 287

TotalFat 16.5g

Sodium 154mg

Carbohydrates 6.5g

DietaryFiber 4g

TotalSugars 0.8g

Protein 6.5g

Potassium 280mg

Magnesium 333mg

46KETO DESERTS

KETO COOKIES | GLUTEN-FREE SPICED KETO COOKIESTheselittleketospicecookieswon’tlastlong.Perfecttexture,10minprep,andincomparabletaste.Youmayfindyourselfchoosingtheseketocookiesoversugaryones.Theselittleonesaregluten-free,vegetarian,low-carb,keto,andifyousubthebutterwithcoconutoil,theyarealsodairy-freeandpaleo.Sothere.Younowhaveagoodexcusetoeatthem.

SERVINGS: 18

INGREDIENTSCream Together 4 Tbsp softenedbutterorcoconutoil 2 Tbsp agavenectar(orsubwaterifyour

macroscan›ttakeit) 1 egg 2 Tbsp waterAdd Dry Ingredients 2.5 cup AlmondFlour ⅓ cup Truviaor½cupsugar 2 tsp groundginger 1 tsp groundcinnamon ½ tsp GroundNutmeg

47KETO DESERTS

1 tsp BakingSoda ¼ tsp Salt

INSTRUCTIONS01. Preheattheovento350F.

02. Lineacookiesheetwithparchmentpaperandsetaside.

03. Usingahandblender,creamtogetherthebutter,agavenectar,egg,andwater.

04. Tothismixture,addallthedryingredientsandmixwellonlowspeed.

05. Rollinto2tspballsandarrangeonabakingtraywithparchmentpaper.Theydon’treallyspreadtoomuchbutleavealittleroombetweenthem.

06. Bakefor12-15minsuntilthetopshavelightlybrowned.

07. Oncecooled,storeinanair-tightcontainer.Forlike,theonehourthesewillbearoundbeforeyoueatthemall.

NOTES18cookies,Nutritioninfopercookie

NUTRIT ION Amountperserving

Calories 122kcal

Fat 10g

Saturatedfat 2g

Carbohydrates 5g

Fiber 1g

Sugar 2g

Protein 3g

48KETO DESERTS

KETO LAVA CAKESERVING: 1 PERSON

INGREDIENTS 2 Tbsp cocoapowder 1 Tbsp SoNourishederythritol 1 mediumegg 1 Tbsp heavycream ½ tsp vanillaextract ¼ tsp bakingpowder 1 pinch salt

INSTRUCTIONS01. Preheatyouroven,ifyou’reusingone,to350°F.Combineyourerythritolandcocoapowderandwhisktoremoveanyclumps.This’llmaketheconsistencyofourcakemuchsmoother.

02. Inadifferentbowl,beatyouregguntilalittlefluffy.Sinceyourlavacakeisflourless,youneedtheaerationofthebeateneggtohelpcoaxthecaketorise.

03. Thenaddyouregg,heavycreamandvanillaextracttotheerythritolandcocoamixture.Addyoursaltandbakingpowderaswell.

04. Sprayalittlecookingoilintothemug,pouryourbatterin(oursareceramic,youcanalsouseramekins)andputittobakeforabout10-15minutesat350°F.Donotovercookthecakeoritwillnotflowlava!Thetopofthecakeshouldbesetbutprettyjiggly.

05. Asanalternative,youcanalsomicrowaveyourmugcakeforaboutaminute.Allmicrowavesaredifferent,sooncetheminuteisup,checkuponyourcakeandifit’sstillnotsolidbutjigglyontop,putitbackinfor10secondintervalsuntildone.

06. Nowit’suptoyouhowtoenjoyit.Youcaneatyourlavacakestraightoutofthemug(letitcooluntilyoucantouchthemugwithoutburningyourself!)ortopitoffwithicecream,whippedcream,orallkindsofgoodies.Wedecidedtomakeitamoltenlavacake.Whilestillhotandinthemug,addascoopoficecreamtothetop.Thenwedgeaknifealongthesidesofthemugto

49KETO DESERTS

helpthecakeunstickandplaceaplateontothemug.

07. Holdtheplateandmugfirmlytogetherandflipitupsidedownsothatthemugisnowfacedownontheplate.Tapafewtimesonthebottomofthemugandthecakeshouldslideoffontotheplatewithoutaproblem.

08. Nowyouricecreamissmooshedunderneaththewarmlavacakeandwillmeltjustalittle.Whenyoubreakintothelavacake,itwarminsidesandtheicecream

shouldoozeoutbeautifully.Don’tdelay,scoopitallupandeatitbeforesomeonegetstoitfirst!

NUTRIT ION

Calories 173

Fat 13g

Protein 8g

NetCarbs 4g

50KETO DESERTS

KETO LOW CARB CINNAMON ROLLS (SUGAR FREE, ALMOND FLOUR FREE)SERVING: 12

INGREDIENTSDough 2 cups mozzarellacheesepartskim,

shredded 3 oz creamcheese 2 eggs 1 tsp vanillaextract ½ tsp vanillaliquidstevia ½ cup coconutflour

½ tsp xanthangum ¼ tsp salt 1 Tbsp bakingpowder ¼ cup SwervesweetenerCinnamon “Sugar” ½ cup buttermelted ⅓ cup SukrinGoldoruseSwervebrown

sugar 2 tsp cinnamonCream Cheese Frosting 3 Tbsp heavycream 3 oz creamcheese 1 Tbsp Swervesweetener ½ tsp vanillaextract

INSTRUCTIONS01. Preheattheovento400degreesF.

02. Combinethemozzarellaandcreamcheeseandmelttogethereither2minutesinamicrowaveoroverthestoveonlowheat.Stiruntilsmooth.

03. Addtheremainingdoughingredients,wethandandthoroughlyincorporateasmuchaspossible.

04. Rollthedoughonapieceofparchmentpaper,topwithanothersheetofparchmentsincethedoughisquitesticky,about16by8in.

05. Sliceinto12strips.Setaside.

06. Combinethemeltedbutter,sugarfreesweetenerandcinnamon.Mixwelltocombine,usehalfthemixturetospreadontothestripsofdough.Rollthemupandplacethemonagreasedorparchment

51KETO DESERTS

linedpiedish.Usetheremainingbuttermixturetopouroverthetopsofthecinnamonrolls.

07. Bake15-18minutes.Whiletheyarebakingyoucanmakethefrosting.

08. Addthefrostingingredientsintoablenderandblenduntilsmooth.

09. Oncerollsarehotoutoftheovenspreadthefrostingoverthetopsoftherollsandenjoy!

NUTRIT ION AmountPerServing(1roll)

Calories 219

CaloriesfromFat 171

TotalFat 19g

SaturatedFat 11g

Cholesterol 77mg

Sodium 303mg

Potassium 144mg

TotalCarbohydrates 4g

DietaryFiber 2g

Sugars 1g

Protein 6g

52KETO DESERTS

SUGAR FREE VANILLA BEAN FRAPPUCCINO (KETO, LOW CARB)EnjoyahealthierversionofalltheflavorsofaStarbuck’sCopycatvanillabeanfrappuccinowithoutallthecarbsandsugar!

SERVINGS: 4

INGREDIENTS 2 cups vanillaalmondmilkunsweetened 1 cup heavywhippingcream 1 vanillabeanor1tspvanilla

extractsplitlengthwiseandinsidescrapedout

½-1 tsp vanillaliquidstevia 2 cups iceOptional topping: whippedcreamchocolateshavings ¼ tsp xanthangumoptionaltothicken

INSTRUCTIONS01. Placeallingredientstogetherexceptice.

02. Blendonhighforjustaafewsecondstocombine.

03. Addiceandblendagainforajustaminutetocrushice.

04. Tasteandadjuststeviaifneeded.

05. Serves4atabout11/2cupseachorserve2foralargerportion!

06. RecipeNotes

07. Ifafteryoublend,it’snotthickenoughtoyourliking,tryadding1/4-1/2tspxanthangumtothicken.

NUTRIT IONAmountPerServing(1.5cups)

Calories 217

CaloriesfromFat 207

TotalFat 23g

SaturatedFat 13g

Cholesterol 81mg

Sodium 22mg

Potassium 44mg

TotalCarbohydrates 2g

Protein 1g

53KETO DESERTS

RASPBERRY LEMON POPSICLES

INGREDIENTS 100 g RaspberriesJuice½Lemon ¼ cup CoconutOil 1 cup CoconutMilk(fromthecarton) ¼ cup SourCream ¼ cup HeavyCream ½ tsp GuarGum 20 drops LiquidStevia

INSTRUCTIONS01. Addallingredientsintoacontaineranduseanimmersionblendertoblendthemixturetogether.

02. Continueblendinguntiltheraspberriesarecompletelymixedinwiththerestoftheingredients.

03. Strainthemixture,makingsuretodiscardallraspberryseeds.Itriedmakingabatchwiththeseedsstillin,andtheystartedtoirritatemytongueasIwaseatingit.

04. Pourthemixtureintomolds.Iusethismoldformypopsicles.Setthepopsiclesinthefreezerforaminimumof2hours.

05. Runthemoldunderhotwatertodislodgethepopsicles.

06. Serveandeatwheneveryouwant!

NUTRIT IONThismakesatotalof6RaspberryLemonPopsicles.Eachpopsiclecomesouttobe

Calories 151

Fats 16g

NetCarbs 2g

Protein 0.5g

54KETO DESERTS

LOW CARB CHEESECAKEAgluten-free,lowcarbcheesecakerecipethat’sEASYtomakewithonly8ingredientsand10minutespreptime.Thissugar-freeketocheesecaketastesjustliketherealthing—delicious!

SERVING: 16 SLICES

INGREDIENTSAlmond Flour Cheesecake Crust 2 cups Blanchedalmondflour ⅓ cup Butter(measuredsolid,then

melted) 3 Tbsp Erythritol(granularorpowdered

worksfine) 1 tsp VanillaextractKeto Cheesecake Filling 32 oz Creamcheese(softened) 1 ¼ cup Powderederythritol(erythritol

mustbepowdered;canalsousepowderedmonkfruitsweetener)

3 largeEgg 1 Tbsp Lemonjuice 1 tsp Vanillaextract

INSTRUCTIONS01. Preheattheovento350degreesF(177degreesC).Greasea9in(23cm)springformpan(oryoucanlinethebottomwithparchmentpaper).

02. Tomakethealmondflourcheesecakecrust,stirthealmondflour,meltedbutter,

erythritol,andvanillaextractinamediumbowl,untilwellcombined.Thedoughwillbeslightlycrumbly.Pressthedoughintothebottomofthepreparedpan.Bakeforabout10-12minutes,untilbarelygolden.Letcoolatleast10minutes.

03. Meanwhile,beatthecreamcheeseandpowderedsweetenertogetheratlowtomediumspeeduntilfluffy.Beatintheeggs,oneatatime.Finally,beatinthelemonjuiceandvanillaextract.(Keepthemixeratlowtomediumthewholetime;toohighspeedwillintroducetoomanyairbubbles,whichwedon’twant.)

04. Pourthefillingintothepanoverthecrust.Smooththetopwithaspatula(useapastryspatulaforasmoothertopifyouhaveone).

05. Bakeforabout45-55minutes,untilthecenterisalmostset,butstilljiggly.

06. Removethecheesecakefromtheoven.Iftheedgesarestucktothepan,runa

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knifearoundtheedge(don’tremovethespringformedgeyet).Coolinthepanonthecountertoroomtemperature,thenrefrigerateforatleast4hours(preferablyovernight),untilcompletelyset.(Donottrytoremovethecakefromthepanbeforechilling.)

07. Servewithfreshraspberrysauceifdesired.*

Serving size: 1slice(1/16ofrecipe)

NUTRIT IONAmountperserving.

Calories 325

Fat 31g

Protein 7g

TotalCarbs 6g

NetCarbs 5g

Fiber 1g

Sugar 2g

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LOW-CARB BANANA PUDDINGSERVES: 6

ThishomemadeLow-CarbBananaPuddingistheperfectmatchforasoutherncuisineenthusiast.Thiscreamydessertissuitedforalow-carb,grain-free,keto,gluten-free,Atkins,orBantingDiet.

INGREDIENTSVanilla Wafer ¾ cup almondflour ⅓ cup granulatedsteviaerythritol

blend 1/8 tsp bakingsoda 1/8 tsp salt

4 Tbsp almondmilk 1 egg,separated 2 tsp vanillaextractBanana Pudding ⅓ cup granulatedsteviaerythritol plus blend,separated 3 Tbsp 1 tsp xanthamgum pinch ofsalt 3 eggyolks 1 tsp vanillaextract, plus separated ½ tsp ¼ tsp naturalbananaflavor(optional) 1 ½ cup organicgrass-fedheavycream, plus divided 1 cup ¼ ofabanana,thinlysliced

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DIRECTIONSVanilla wafer

01. Preheatovento375degreesFahrenheit.Line2cookiesheetswithparchmentpaper.

02. Inamediumbowl,combinealmondflour,sweetener,bakingsoda,salt.Graduallyadd4tablespoonsmilk,stirringbetweeneachaddition.

03. Whiskineggyolkandvanillaextractuntilsmooth.

04. Placeeggwhiteinasmallbowl.Usingahandmixer,beateggwhiteuntilstiffpeaksform.

05. Gentlyfoldhalfofthewhippedeggwhiteintothealmondflourmixturetolighten,thenfoldintheremainderoftheeggwhitebeingcarefulnotbreakdownthefluffiness.

06. Transferbattertoapastrybagwithasmallcirculartip.Pipe1”-11/2”circularwafers,leavingatleast11/2inchesbetweeneachwafer.Alternatively,youcansimplyplacebyteaspoonfulsontothebakingsheets.Youwillendupwithabout18moundsofdough.

07. Placeinovenandbakefor15-17minutesoruntilgoldenbrown.

08. Whenfinishedbaking,removefromoven.Letcoolabout5minutesonthebakingsheet,thentransfertoacoolingrackusingaspatulaandletcooltoroomtemperature.

Banana Pudding Directions

01. Inamediumsaucepan,whisktogethersweetener,xanthingumandsalt.Addtheyolks,andstiruntilcombined.

02. Graduallyadd11/2cupcream,stirringuntilsmoothbetweeneachaddition.Mixtureshouldbeginthicken.

03. Placesaucepanovermediumlowheat,stirringconstantly.Heatfor3-4minutesoruntilmixturebeginstoboil.

04. Removepuddingfromheatandletcooltoroomtemperature.Stirin1teaspoonvanillaextractandbananaflavor,ifusing.

05. Inamediumbowl,beat1cupheavycreamwithanelectricblenderuntilstiffpeaksform.Add3tbspsweetenerand1/2tspvanillaandbeatjustuntilcombined.

06. Addthewhippedcreamintothecooledpudding,foldingtocombine.

To serve

01. Layerpudding,bananaslicesandwafersasdesired.

NUTRIT IONAmountPerServing

Calories 335

Fat 30.2g

Carbs 5.5g

Fiber 2g

Protein 5.5g

Netcarbs 3.5g