A lot of development has gone into perfecting the low carb 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. In my baking, 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.) The reason I prefer that brand is because the other brands I have tried arrive very ‘clumped’ and stodgy – making baking very difficult. Also, please note that almond flour and coconut flour are not interchangeable in baking. If a recipe calls for almond flour and you choose to use coconut flour, I cannot guarantee the same success. Texture, density and flavour will be compromised. These ingredients are pricey, so I always advise to use the ingredients I have used for best success first-time.
Best eaten warm, these puffy, cinnamon-flavoured rolls were made with sweetened Fathead dough. I know you may think I have gone completely bonkers suggesting a sweet treat made predominantly from cheese, but the reality is that fresh mozzarella and cream cheese are very mild in flavour and the cheese flavour doesn’t come through at all. I went on to drizzle mine in a criss-cross fashion – and aptly called them my Easter Cinnamon Rolls. Forgive my poor piping skills, you can decorate as you please (and the drizzle is included in the macros, which total in at only 4.1g carbs per roll!) QUICK NOTE: Your pastry scraper is a very important tool here (just as it is in the Ham & Gruyere Rolls recipe) – it’s essential to gently nudge and shift the ‘dough’ when rolling…. Happy Easter everyone! xxx
I have always loved the combination of lemon and poppy seed, and am thrilled to share this keto cupcake recipe with you. The recipe took a few trials to get here (don’t even ask how many zested lemons are sitting in my fridge right now(!) but the truth is, its dead easy.. I just had to play around with ingredient ratios and oven temperatures. These lovely, acidic cupcakes have a beautiful texture, delicious flavour – and come in at only 3.4g carbs per cupcake (and that includes the cream cheese frosting!)
This is no April Fools joke! Each slice of this dreamy low-carb chocolate and raspberry tart comes in at only 5.7g carbs! I melted 85% Lindt and whisked in warm cream and butter making a creamy chocolate filling to cover a base made with almond flour and cocoa powder. I love the contrast of dark chocolate with tart, sweet raspberries and thought this was another great way to pair them up. Not only is the tart garnished with fresh raspberries, but there are plenty hidden right there in the set ganache too! Just lovely…
Can this be for realsies? Only 5.8g carbs per serving for a lovely low carb chocolate mousse dessert! I used 85% Lindt® chocolate (only the best for Funnyman) to make this airy, creamy mousse. Very dark chocolate can quite bitter, but its the best option when baking. I added a little Swerve® (my favourite brand of confectioner’s Erythritol) which adds just the right amount of sweetness. What a treat! (NOTE: If you choose to use completely unsweetened chocolate buttons (as opposed to 85% Lindt), you will need to increase the amount of sweetener.)
Yes, I am still churning out the lollies for Funnyman, but the look on his face when he sees a batch in the freezer is worth the time spent making them – which happens to be only 5 minutes! Here, I mashed up raspberries and cooked them down a little with some lemon juice bringing a sharp tart flavour. A quick mix with powdered Erythritol (my favourite brand is Swerve®), full-fat yogurt and some double cream and we had another winner! If you like the idea of frozen yogurt & cream lollies, check out the M&L Desserts page, as there are several other great flavours.
Something for upcoming Valentine’s Day… This easy, low-carb 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.
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 creamy sweet keto fat pots (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! Be sure to check out other Fat Bomb ideas on the site (some are sweet, other are savoury) or check out the Dessert section for great sweet treats!
No long-winded recipe intro needed here: this is a creamy, delicious keto blueberry cheesecake that will make 8 people VERY happy! Be sure to also check out my Keto Lime Cheesecake Tart (and if that isn’t your vibe, check out the Low-carb Chocolate and Raspberry Tart)
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. This keto lime cheesecake is just too delicious… sigh. (Be sure to also check out my Keto Blueberry Cheesecake.)
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 of keto cookies are chewier than I remember theirs being, but just as fab.
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 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 blocks” did not work for me, so I highly encourage you to source the Blue Dragon Coconut Cream. For your benefit, here is the link to get it online. I also 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 keto coconut popsicles. 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 the 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 one I use. For your benefit, here is the link to get it online.
I made a batch of these mini meringue bites to use in a blueberry mess I was playing around with one day. They are so delightful and they are a perfect sweet treat to pop into your mouth when you walk past them. (They lasted about half a day in my house with Funnyman’s sweet tooth!) It’s lovely when added to whipped cream and some blueberries or raspberries and you have yourself a tasty mess..