A lot of development has gone into perfecting the desserts and sweet treats listed here. My preferred sweetener is Erythritol. Erythritol is a polyol (sugar alcohol) and has no ‘impact’ carbs. It can therefore be safely used on keto without affecting your carb count. It leaves no after-taste and has no associated bad press. I mostly use the brand ‘Swerve‘ – which can be purchased on Amazon as granulated or confectioner’s / powdered. (Be sure to use the kind of granulation I used for best results.)
Something for upcoming Valentine’s Day… This easy white chocolate mousse was made using only a few ingredients, with a distinct ‘Turkish Delight’ flavour coming from the necessary addition of rose water. Its a lovely, fragrant dessert that is so pretty to look at – and even better to tuck into! I added a little pink food colouring, but that is entirely optional. Each serving is approx 135g / 4.8oz, which is very generous, and only 2.8g carbs per serving, – you can get away with it! You can choose to simply divide the mixture between 4 dessert bowls, or you can pipe them in like I did. It was only afterwards I realised it resembles a pink rose (well, at a stretch), so I encourage you to put in the little extra effort. Important technique tip: Allow the melted cocoa butter buttons to cool sufficiently before adding to the cream to avoid a grainy mousse. Also, be careful not to over-whip the cream, nobody wants rose water butter…
A lovely, keto-friendly warm dessert to enjoy alongside pouring cream or my Keto Coconut Ice Cream. The sharp, tart berries shine alongside the coconutty flavour of the crunchy crumble. If you have 6 ramekins, you may be better off baking these in them (as opposed to one pie dish), which makes for easier serving. If you choose to do this, place all the ramekins onto a tray when baking to ensure safe removal from the oven. #SafetyFirst
Super simple little cream ‘fat pots’, which are topped with tart raspberries to cut through the rich creaminess. The recipe makes 4 small pots, and can be done in ramekins, but I used little plastic pots which I found on amazon– (ignore the product description that says they are disposable – I wash and re-use them.) Simply wrap in clingfilm and take these babies to work with you!
No long-winded headnote needed here: it’s a creamy, delicious blueberry cheesecake that will make 8 people VERY happy! Enjoy!
Sweet, acidic, creamy… whip this superstar out at your next dinner party (it serves 8), or simply do what I do: slice and freeze individual slices – and save for a rainy day. Just too delicious… sigh…
I first tasted dark chocolate-and-macadamia nut cookies on honeymoon in Malaysia more than 10 years ago. This was LBK (life-before-keto) and Funnyman and I were literally eating our way through Kuala Lumpur and Penang (it’s a foodie heaven!) One afternoon, when strolling through one of the enormous department stores* in KL, we found a mainstream cookie kiosk called Famous Amos. Their dark chocolate and macadamia cookies were sublime – and here I am, still thinking of them 10 years later! My version is chewier than I remember theirs being, but just as fab.
When hosting dinner parties and braais, Funnyman and I don’t make a big deal of our keto journey (unless asked). When hosting, I simply make exact versions of the desserts I serve my guests and serve as normal, making sure we get the keto-friendly versions (this is mainly due to artificial sweeteners which not everyone has a taste for). This past summer, when making little berry meringue baskets for my guests, I whipped up a sugar-free version for the two of us. While my rustic meringue baskets weren’t snow-white like the store-bought versions my guests received, they were still pretty damn tasty and hit the sweet spot. If you prefer to make a mess of this (I mean, to literally make a Berry Mess), simply use the Mini Meringues recipe and mix it all together just before serving… (as opposed to making a pretentious, deconstructed version like I have done here by piping them into baskets…)
If you are ambitious enough to own an ice-cream maker (I invested in this one), this Keto Coconut Ice cream should definitely be your first attempt. I struggle to find coconut cream at most stores (although ASDA sometimes has Blue Dragon brand – which is what I used. “Creamed coconut” or “coconut block” did not work for me, so I highly encourage you to source the Blue Dragon Coconut Cream which is what I used. For your benefit, here is the link to get it online. I toasted the desiccated coconut to add to the mixture before churning to make it even more coconutty. Get churning!
I told you I was a lolly-making machine! My Homemade Keto Coconut Ice cream was so popular with Funnyman, I used the leftover mixture to make lollies. For your benefit in the recipe below, I adjusted it to make 6 lollies (using 100ml / 3.4 fl. oz moulds) – and you needn’t churn anything – just mix and freeze. If you like the idea of keto lollies, do check out my Rosewater Raspberry Lollies and Blueberry Lollies, all of which make Funnyman giddy with excitement when he notices a fresh batch in the freezer… :) I struggle to find coconut cream at most stores (although ASDA sometimes has Blue Dragon brand – which is what I used. “Creamed coconut” or “coconut block” did not work for me, so I highly encourage you to source the Blue Dragon Coconut Cream which is what I used. For your benefit, here is the link to get it online.
I made a batch of these to use in a Keto Blueberry Mess I was playing around with one day. They are so delightful and the perfect sweet treat to pop in your mouth when you walk past them. (They lasted about half a day in my house with Funnyman’s sweet tooth!). Add to whipped cream and blueberries and you have yourself a tasty mess..