keto desserts

Vegan Keto Chocolate Strawberry Cookies | gluten free, sugar free, dairy free, low carb, plant based, healthy

This might be the easiest recipe ever! It’s almost impossible to overcook them because they’re so moist! All you need is a bowl and a fork and a few ingredients and you’ll have a healthy dessert in no time!

Even though these cookies have ½ of a banana, I promise that they are still low sugar and keto friendly! When you divide out the sugar and carbs from the banana between all of the cookies, they only end up having 1g of sugar per cookie and 2g net carbs total per cookie! I tested my own blood sugar after eating these and it did not raise my blood sugar and therefore will not knock you out of ketosis.

This easy healthy cookie recipe is so delicious and only requires a small amount of ingredients. These keto cookies are sugar free, dairy free, gluten free, vegan, egg free, low carb, diabetic friendly, keto and paleo!

I love making these cookies because they’re so easy! They’re so moist and gooey and I love the combination of strawberries and chocolate. They’re so simple to make and I know that they’re going to love!

Ingredients:

  • ½ ripe banana

  • 1 cup almond flour

  • ½ tsp stevia powder (or other sweetener of choice)

  • 3 Tbsp cacao powder (or cocoa powder)

  • 2-3 strawberries (fresh or frozen)

  • 1 tsp vanilla extract

  • 3 Tbsp water

  • Pinch of sea salt

Directions:

  1. Preheat the oven to 350°F.

  2. In a mixing bowl, add ½ of a ripe banana and mash with a fork. Add the almond flour, stevia powder, cacao powder, vanilla extract, water and sea salt. Mix together with a fork until it turns into dough.

  3. Using a small cookie scooper, scoop and place the cookies on a lined baking pan. This recipe should make about 10 cookies. Flatten the cookies to desired thickness (these don’t spread) with wet fingers or the back of a wet spoon to prevent sticking.

  4. Slice the strawberries and press a slice into the top of each cookie. If using frozen strawberries, defrost them slightly before slicing.

  5. Put into the preheated and bake for 15 minutes. Let cool and enjoy!

 
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Vegan Keto Peanut Butter Cup Ice Cream (sugar free, dairy free, low carb, gluten free)

Vegan Keto Peanut Butter Cup Ice Cream (sugar free, dairy free, low carb, gluten free)
 
 
Vegan Keto Peanut Butter Cup Ice Cream (sugar free, dairy free, low carb, gluten free)
Vegan Keto Peanut Butter Cup Ice Cream (sugar free, dairy free, low carb, gluten free)
Vegan Keto Peanut Butter Cup Ice Cream (sugar free, dairy free, low carb, gluten free)
Vegan Keto Peanut Butter Cup Ice Cream (sugar free, dairy free, low carb, gluten free)
Vegan Keto Peanut Butter Cup Ice Cream (sugar free, dairy free, low carb, gluten free)

Vegan Keto Peanut Butter Cup Ice Cream Recipe

Ingredients:

Peanut Butter Cups:

  • 1 cup chocolate chips

  • 1 Tbsp coconut oil

  • 1/2 cup natural peanut butter

  • 1/4 cup almond flour

  • monkfruit, sweeten to taste (or coconut sugar fore refined sugar-free)

  • 1/2 tsp vanilla extract

  • pinch of sea salt

Ice Cream:


For those of you asking, click here to see the Ice Cream Maker that I use.
It works amazing and it’s only $42! I was hesitant about getting one at first but I honestly use it about 2-3 times per week!

Directions:

For the peanut butter cups:

  1. Add the chocolate chips and coconut oil to a small pot and heat on low. Melt together completely. Continue to stir to prevent burning. Once melted, remove from heat.

  2. Using six ramekins or six muffin liners inside of a muffin pan, add enough of the melted chocolate to fill the bottoms. Rotate each of them around to cover the bottom and bring the chocolate slightly up the sides. Place them in the freezer to harden for at least 15 minutes.

  3. For the filling, add the almond flour, monk fruit or other sweetener of choice, vanilla extract, and sea salt to a small bowl and mix. Then add the natural peanut butter and stir together until combined.

  4. Once the chocolate bottoms have hardened, evenly distribute the peanut butter filling amongst all of the ramekins. Spread the filling so it is flat and covers the bottom chocolate layer.

  5. Pour the remaining melted chocolate on the top of the filling in each dish. Make sure you pour enough to cover the tops completely. Top with a sprinkle of sea salt if desired. Place in the freezer to harden for at least 15 more minutes. While the peanut butter cups are firming up, follow the directions below to make the ice cream.

For the ice cream:

  1. Make sure your ice cream machine bowl has been in the freezer at least overnight. If you do not have an ice cream maker, see notes*

  2. Add all of the ingredients for the ice cream to a blender and blend together for 10-15 seconds until creamy. Assemble your ice cream maker and turn it on. While running, pour the ice cream mixture into the ice cream maker bowl. Let it churn until the ice cream is frozen enough to stop moving. The time it takes will depend on your ice cream maker. Mine typically takes about 25 minutes.

  3. Once the ice cream stops moving, it should be like soft serve consistency. Turn off the ice cream maker and scoop out all of the ice cream into a sealed container.

  4. Remove the peanut butter cups from the freezer and remove them from the muffin liners or ramekins. Chop them up into chunks and evenly stir them throughout the ice cream.

  5. Place ice cream in the freezer to firm up for about 2 hours. If you leave it longer than two hours, it will get firm, so just make sure to set it out on the counter to unthaw for about 20 minutes or microwave for 10-20 seconds before eating.

  6. Serve and enjoy!

Notes:
*If you do not have an ice cream maker, simply make the ice cream mixture in the blender as described above but instead of putting it into an ice cream maker, poor it into a gallon size ziplock bag (or multiple smaller ziplocks). Remove as much air as possible from the bag and seal it shut. Place it in the freezer to freeze solid. Once frozen, take the bag out of the freezer and break it up into large chunks and then poor the chunks into a food processor. Turn on the food processor and blend until creamy like soft serve. Poor the soft ice cream into a dish (I use a bread pan size) and put back into the freezer to firm up for about 1-3 hours. If it gets too frozen, set it out to thaw for about 20 minutes or put it in the microwave for 10-20 seconds. If you do not have a food processor, you can simply poor the ice cream mixture from the blender straight into your dish to freeze but you will have to stir it every 15-20 minutes (make sure that you’re scooping in a way to let air into the ice cream) until it firms up and is the consistency of traditional ice cream).

The Best Vegan Keto Chocolate Ice Cream! (sugar free, dairy free, low carb, gluten free)

The Best Vegan Keto Chocolate Ice Cream! (sugar free, dairy free, low carb, gluten free)
The Best Vegan Keto Chocolate Ice Cream! (sugar free, dairy free, low carb, gluten free)
 
 
The Best Vegan Keto Chocolate Ice Cream! (sugar free, dairy free, low carb, gluten free)
The Best Vegan Keto Chocolate Ice Cream! (sugar free, dairy free, low carb, gluten free)
The Best Vegan Keto Chocolate Ice Cream! (sugar free, dairy free, low carb, gluten free)

Vegan Keto Chocolate Ice Cream Recipe

Ingredients:

• 2 (14oz) cans full-fat coconut milk

• 1/2 cup soaked raw cashews** see notes for substitute

• 3/4 cup granulated monkfruit (or other sweetener of choice)

• 1/3 cup cacao powder (or cocoa powder)

• 1 tsp vanilla extract

• Pinch of sea salt

For those of you asking, click here to see the Ice Cream Maker that I use.
It works amazing and it’s only $42! I was hesitant about getting one at first but I honestly use it about 2-3 times per week!

Directions:

  1. Make sure your ice cream machine bowl has been in the freezer at least overnight. If you do not have an ice cream maker, see notes* Also, place your cashews in water to soak overnight. If you forget to soak your cashews, simply boil them in some water until soft and then drain and let cool. 

  2. Pour 1 can of coconut milk and the soaked cashews into a blender and blend until creamy. Add the remaining ingredients and blend just for a few pulses until combined. 

  3. Assemble your ice cream maker and turn it on. While running, pour the ice cream mixture into the ice cream maker bowl. Let it churn until the ice cream is frozen enough to stop moving. The time it takes will depend on your ice cream maker. Mine typically takes about 25 minutes.

  4. Once the ice cream stops moving, it should be like soft serve consistency. Turn off the ice cream maker and scoop out all of the ice cream into a sealed container. Place in the freezer to firm up for about 2 hours. If you leave it longer than two hours, it will get firm, so just make sure to set it out on the counter to unthaw for about 20 minutes before eating.

  5. Serve and enjoy!

Notes:
*If you do not have an ice cream maker, simply make the ice cream mixture in the blender as described above but instead of putting it into an ice cream maker, poor it into a gallon size ziplock bag (or multiple smaller ziplocks). Remove as much air as possible from the bag and seal it shut. Place it in the freezer to freeze solid. Once frozen, take the bag out of the freezer and break it up into large chunks and then poor the chunks into a food processor. Turn on the food processor and blend until creamy like soft serve. Poor the soft ice cream into a dish (I use a bread pan size) and put back into the freezer to firm up for about 1-3 hours. If it gets too frozen, set it out to thaw for about 20 minutes or put it in the microwave for 10-20 seconds. If you do not have a food processor, you can simply poor the ice cream mixture from the blender straight into your dish to freeze but you will have to stir it every 15-20 minutes (make sure that you’re scooping in a way to let air into the ice cream) until it firms up and is the consistency of traditional ice cream).

**If you do not want to use cashews, you can substitute them for an equal amount of soaked raw almonds or soaked raw macadamia nuts. You can also substitute with 1/4 cup of cashew butter.


Nutrition Facts per two scoops:
calories: 140kcals 
net carbs: 4g
sugar: 2g
fat: 14g
protein: 2g

4-INGREDIENT HEALTHY CHOCOLATE CHIP COOKIES: gluten free | dairy free | vegan | keto | paleo | low carb | egg free

These are seriously such an easy healthy cookie recipe it’s insane! I can whip the dough up in less than two minutes and within 15 minutes of baking they’re ready to eat! They’re super moist and they're almost impossible to mess up because you can’t overcook them!

They only require four ingredients which means that you probably already have everything for them in your kitchen! These healthy chocolate chip cookies are sugar free, dairy free, gluten free, vegan, egg free, low carb, diabetic friendly, keto and paleo!

 
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4-Ingredient Healthy Chocolate Chip Cookies: Keto | Vegan | Paleo | Gluten free | Dairy free | Sugar free | Egg free (Easy Recipe)

BEFORE YOU START FREAKING OUT that these have ½ of a banana, I promise that they are still low sugar and keto friendly! When you divide out the sugar and carbs from the banana between all of the cookies, they only end up having 1g of sugar per cookie and 2g net carbs total per cookie! I tested my own blood sugar after eating these and it did not raise my blood sugar and therefore will not knock you out of ketosis.

These are definitely one of my go-to easy healthy desserts! I love how they go perfectly with my clean eating diet and always make me good after eating them. They’re so simple to make and I know that they’re going to become a staple in your house too!

RECIPE

Ingredients:

Directions:

  1. Preheat the oven to 350°F.

  2. In a mixing bowl, add ½ of a ripe banana and mash with a fork. Add the almond flour, stevia powder (amount depending on how sweet you want it), vanilla extract, water and sea salt. Mix together with a fork until it turns into dough. Add chocolate chips and combine.

  3. Using a small cookie scooper, scoop and place the cookies on a lined baking pan. This recipe should make about 10 cookies. Add more chocolate chips to the top if you want! Flatten the cookies to desired thickness (these don’t spread) with wet fingers or the back of a wet spoon to prevent sticking.

  4. Put into the preheated and bake for 15-20 minutes. Let cool and enjoy!

Caramel Chocolate Chip Blondies | sugar-free, vegan, gluten-free, keto, paleo, egg free, dairy free, low carb

Basically, if you can imagine the taste of a gooey chocolate chip cookie but stuffed with rich caramel, you’ve got a caramel chocolate chip blondie. Pure gold! These babies are so simple to make and require only 8 ingredients!

These healthy blondies are sugar free, dairy free, gluten free, vegan, egg free, low carb, diabetic friendly, keto and paleo! When I started learning how to bake healthier desserts, I never imagined that they would be THIS GOOD! They honestly taste just like real desserts.

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Ingredients

For the caramel:

1 16oz can full-fat coconut milk

½ cup granulated monkfruit for sugar-free (or coconut sugar for refined sugar-free)

¼ tsp sea salt

1 tsp vanilla extract

optional: mix with ⅛ tsp cocoa powder with a little water and then add to the caramel to give it more of a brown caramel color)

For the blondies:

2 cups almond flour, spooned & leveled

¼ tsp sea salt

2 tsp baking powder

¼ cup almond butter

2 Tbsp avocado oil (or coconut oil)

½ cup granulated monkfruit for sugar-free (or coconut sugar for refined sugar-free)

2 tsp vanilla extract

2-4 Tbsp water

½ cup chocolate chips (I use vegan & sugar-free chocolate chips)


Directions

  1. Preheat the oven the 350°F.

  2. Add all of the ingredients for the caramel to a large saucepan and turn on the stove to medium-high heat. Mix the ingredients together well and bring to a boil. Continue to boil for about 15-20 minutes, stirring periodically, until the mixture turns to a caramel consistency. Once it has reached a caramel consistency, take the pan off of the heat and let it cool slightly.

  3. While the caramel is boiling, add the almond flour, baking powder and sea salt to a small bowl and mix together.

  4. In a separate medium sized bowl, add the avocado oil and the almond butter together and mix well. If they are not mixing together, heat up and melt them slightly to get them to combine together. Next add the granulated monkfruit, vanilla extract and 4 Tbsp of water and mix well. Add the almond flour mixture to the wet mixture and combine. It should be the consistency of thick cookie dough. Last, add the chocolate chips and stir to combine.

  5. Add about half of the dough to a 8”x8” baking dish and press into the bottom to make sure the entire bottom of the dish is covered. Next, poor the caramel on top of the dough in the pan and make sure its evenly spread on the pan. Last, crumble the remaining dough evenly on top of the caramel. Add more chocolate chips if you want and press the dough and chocolate chips gently onto the caramel.

  6. Place baking dish into the preheated oven and bake for 20-25 minutes. When the top slightly starts to turn golden, remove the dish from the oven. Let these cool completely in the fridge before cutting and serving. Once cooled, enjoy!

Chocolate Chip Peanut Butter Blondies | sugar free, dairy free, gluten free, low carb & keto

Anything that has chocolate and peanut butter is my idea of the dream dessert! Am I right?! This easy recipe for my healthy Chocolate Chip Peanut Butter Blondies is going to have you hooked! They are perfectly moist and gooey on the inside but are thick like a brownie. They are sugar free, dairy free, gluten free, low carb & keto!

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Servings: 16 large blondies
Difficulty Level: Easy

Preparation time: 10 minutes
Baking time: 20-25 minutes

INGREDIENTS

Dry:
• 3/4 cup almond flour (spooned and leveled)
• 3/4 cup granulated monkfruit (or coconut sugar for refined sugar-free)
• 1/2 tsp baking soda
• 1/4 tsp sea salt

Wet:
• 1 cup natural peanut butter
• 1/4 cup monkfruit maple syrup (or pure maple syrup for refined sugar-free)
• 1 Tbsp almond milk (or other milk of choice)
• 2 large eggs, room temperature
• 1 tsp vanilla extract

Add-in:
• 1/2 cup chocolate chips (I use Lily’s sugar-free & dairy-free chocolate chips)

DIRECTIONS

1. Preheat the oven to 350°F.

2. In a large bowl, beat together the maple syrup, nut milk, vanilla extract and eggs. Add in the granulated monk fruit and beat until well combined. Next beat in the almond flour, baking soda and sea salt.

4. Add the peanut butter to the bowl and stir in by hand using a spoon. Do not use an electric beater to mix in the peanut butter because this will make the oil to separate from the peanut butter. Add in the chocolate chips and stir by hand.

5. Add the mixture to an 8”x 8” baking dish. Spread out evenly into the pan. Sprinkle more chocolate chips on top if you would like!

6. Place the pan into the preheated oven and bake for 25-35 minutes. Don’t let the edges get too brown. The middle will still be gooey and soft but will firm up when it cools. Remove from the oven and let cool. If you want to speed up the cooling process (because you can’t wait, like me haha) you can set the slightly cooled pan into the fridge or freezer on top of a hot pad. Once cooled completely, cut into squares and enjoy!


Nutrition Facts per large blondie:
calories: 97kcals 
net carbs: 2g
sugar: 0g
fat: 8g
protein: 4g

Also, I was going to let you guys know that I’m going to be doing the 21-day No Sugar Added challenge that Lily’s Sweets (a.k.a. my favorite chocolate brand!) is doing starting on January 21st! Click here to sign up!

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