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Recipe Collection · Nutrition

Keto Dessert Recipe Book

Low-carb desserts built around real ingredients — almond flour, cocoa, cream cheese, berries and cream. Every recipe here keeps added sugar out and flavor in.

Assorted keto desserts on linen: chocolate ganache cake, lemon cheesecake bites, avocado mousse, peanut butter fat bombs and berry chia pudding

About these recipes

These desserts fit a ketogenic or low-carbohydrate eating pattern. Carb counts are approximate and depend on the exact brands and sweeteners you use. If you are managing diabetes or another medical condition, check the final numbers with your clinician or dietitian.

Recipes inside this collection

Dark Chocolate Avocado Mousse

Silky, rich, and made without added sugar.

~4g net carbs per serving

Ingredients

  • 2 ripe avocados
  • 0.5 cup unsweetened cocoa powder
  • 0.5 cup powdered erythritol
  • 0.25 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Steps

  1. Scoop the avocado flesh into a food processor.

  2. Add cocoa powder, erythritol, heavy cream, vanilla and salt.

  3. Blend until completely smooth, scraping the sides once or twice.

  4. Taste and adjust sweetness if needed.

  5. Spoon into four glasses and chill for at least 30 minutes before serving.

Lemon Cheesecake Bites

Creamy citrus squares with an almond-flour crust.

~3g net carbs per bite

Ingredients

  • 1.5 cups almond flour
  • 3 tablespoons melted butter
  • 1 tablespoon erythritol
  • 8 oz cream cheese, softened
  • 0.25 cup sour cream
  • 1 large egg
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 0.25 cup powdered erythritol

Steps

  1. Preheat oven to 325°F (160°C) and line an 8-inch square pan.

  2. Mix almond flour, melted butter and erythritol; press into the pan.

  3. Beat cream cheese, sour cream, egg, lemon juice, zest and erythritol until smooth.

  4. Pour over the crust and smooth the top.

  5. Bake 25–30 minutes until set but still slightly jiggly in the center.

  6. Cool completely, then refrigerate 2 hours before cutting into squares.

Peanut Butter Fat Bombs

Freezer-friendly bites for a quick sweet fix.

~2g net carbs per bomb

Ingredients

  • 1 cup natural peanut butter
  • 0.5 cup coconut oil
  • 2 tablespoons cocoa powder
  • 2 tablespoons powdered erythritol
  • 0.5 teaspoon vanilla extract
  • Pinch of salt

Steps

  1. Melt peanut butter and coconut oil together in a small saucepan over low heat.

  2. Stir in cocoa powder, erythritol, vanilla and salt until smooth.

  3. Pour into silicone candy molds or a lined mini muffin tin.

  4. Freeze until firm, about 1 hour.

  5. Pop out and store in the freezer; they soften quickly at room temperature.

Vanilla Berry Chia Pudding

Make-ahead cups with coconut milk and fresh berries.

~6g net carbs per serving

Ingredients

  • 1.5 cups unsweetened coconut milk
  • 0.5 cup chia seeds
  • 2 tablespoons powdered erythritol
  • 1 teaspoon vanilla extract
  • 0.75 cup mixed fresh raspberries and blackberries

Steps

  1. Whisk coconut milk, chia seeds, erythritol and vanilla in a bowl.

  2. Let sit 5 minutes, then whisk again to prevent clumping.

  3. Divide into four jars and refrigerate at least 4 hours or overnight.

  4. Top with fresh berries just before serving.

Coconut Flour Brownies

Fudgy squares that bake in one pan.

~4g net carbs per brownie

Ingredients

  • 0.5 cup coconut flour
  • 0.5 cup unsweetened cocoa powder
  • 0.75 cup powdered erythritol
  • 0.5 teaspoon baking powder
  • 4 large eggs
  • 0.5 cup melted butter
  • 0.25 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Steps

  1. Preheat oven to 325°F (160°C) and grease an 8-inch square pan.

  2. Whisk coconut flour, cocoa, erythritol, baking powder and salt.

  3. In another bowl, beat eggs, melted butter, heavy cream and vanilla.

  4. Fold the wet mixture into the dry until just combined.

  5. Spread into the pan and bake 22–26 minutes.

  6. Cool before slicing; the texture sets as they cool.