Keto Desserts That'll Actually Satisfy Your Sugar Craving

 

                            Keto Fudge

Fudge never gets enough credit around the holidays. Everyone is fixated on the dang cookies. We love cookies, please don’t get us wrong, but come December, we’re already a little tired of baking. Fudge is simpler, chocolatey-er, and just as festive.

Ingredients

• Cooking spray

• 1 

   (8-ounce) block cream cheese, softened

   

  softened

• 4 tbsp. 

  (1⁄2 stick) butter, softened

• 1 c. 

  Swerve confectioners

• 1 c. 

  unsweetened cocoa powder

• 1/2 c. 

  heavy cream

• 1 1/2 c. 

  sugar-free dark chocolate chips, melted

• 1/2 c. 

  finely chopped pecans

Directions

1. Step 1Grease an 8x8-inch baking pan with cooking spray. Line with parchment paper, leaving a 2-inch overhang on at least two sides. Do not grease parchment.
2. Step 2In a large bowl using a hand mixer, beat cream cheese and butter until light and fluffy. Add sweetener, cocoa powder, and heavy cream and beat until well combined. 
3. Step 3In a medium microwave-safe bowl, microwave chocolate chips until just melted, about 1 minute. Add melted chocolate chips to fudge mixture and beat until combined.
4. Step 4Scrape fudge mixture into prepared baking pan. Smooth top with a spatula into an even layer. Sprinkle with pecans and gently press top, just to make sure pecans adhere but not to fully submerge them.
5. Step 5Freeze until set, 20 minutes. Slice into squares and serve. Keep any extra fudge refrigerated.
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       Keto Sugar-Free Cheesecake

Our version is creamy, rich, and tangy, just like the cheesecakes you know (and probably miss from time to time). We didn’t have to stray far from our classic cheesecake recipe, either. With just a few easy swaps—almond and coconut flour in the crust, keto-friendly sweetener instead of sugar in the cheesecake mixture—you'll be transported to keto heaven. Just follow these few simple tips and you'll be on your way to cheesecake bliss!

Creating the perfect crust. 

This keto/gluten-free crust is buttery and crumbly, just like the graham cracker version. It’s got almond flour, coconut flour, and shredded coconut, plus lots of melted butter to hold it together. Not only do you get tons of extra protein but you also get all the nutty, delicious flavors from the almond and coconut. Press the crust into the bottom and halfway up the sides of your pan for maximum crust coverage.

Double the fat.

Three blocks of cream cheese and 16 ounces of sour cream make this cheesecake truly decadent, and the ultimate fat bomb. Just be sure to bring everything to room temperature before starting! This ensures a silky-smooth filling that mixes easily and cooks evenly. To ensure the smoothest batter ever, start by beating just the cream cheese on its own until it's totally lump-free before adding sour cream into the mix.

Bring it up to temp.

We want the cream cheese to be fully softened before you get mixing. Otherwise you might be left with lumps that won't be whisked away no matter how hard you mix your mixture. If you don't have time to temp your cream cheese for an hour on the counter, peel away the packaging, place the cream cheese into a microwave-safe bowl, and microwave it for 10 seconds. Poke it to see if it's softened enough, and if it needs a little more help, return it for 5 more seconds of microwaving.

Choose your sweetener.

Stevia can have a slightly metallic aftertaste that some folks aren't crazy about. We like to use erythritol-based sweeteners like Swerve in some of our keto dessert recipes, like keto chocolate cake. It tends to have a less noticeable aftertaste, even when you use more of it. If you decide to substitute stevia with Swerve, taste your batter before the eggs go in and add just enough to reach your desired level of sweetness.

Don't over mix.

Give it a bath. 

It’s a labor of love.

Yes, this recipe takes a full 8 hours. And yes, it’s 100 percent worth it. The best things in life take time, so don’t rush it! In the end, you’ll be rewarded with the most heavenly cheesecake.  

Ingredients

• 1/2 c. 

  almond flour

• 1/2 c. 

  coconut flour

• 1/4 c. 

  shredded coconut

• 1/2 c. 

  (1 stick) butter, melted

• 3 

  (8-oz.) blocks cream cheese, softened to room temperature

• 16 oz. 

  sour cream, at room temperature

• 1 tbsp. 

  stevia

• 2 tsp. 

  pure vanilla extract

• 3 

  large eggs, at room temperature

• Sliced strawberries, for serving

Directions

1. Step 1Preheat oven to 300°. Make the crust: Grease an 8" or 9" springform pan, and cover the bottom and edges with foil. In a medium bowl, mix together the flours, coconut, and butter. Press the crust into the bottom and a little up the sides of the prepared pan. Place the pan in the fridge while you make the filling.
2. Step 2Make the filling: In a large bowl, beat the cream cheese and sour cream together, then beat in the stevia and vanilla. Add the eggs one at a time, mixing after each addition. Spread the filling evenly over the crust. 
3. Step 3Place cheesecake in a deep roasting pan and set on middle rack of oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the center. Turn oven off, but leave the cake in the oven with the door slightly ajar to cool slowly for an hour.
4. Step 4Remove pan from water bath and take off foil, then let chill in the fridge for at least five hours or overnight. Slice and garnish with strawberries.

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                    Keto Ice Cream

This keto-friendly ice cream is creamy, rich, and just barely sweet. Feel free to up the sweetener a little, but in our opinion, the coconut milk makes is decadent enough. If you're dying to add mixing there are a ton of options but one of our favorites is to roughly chop some keto-friendly chocolate chips (like Lily's), some green food coloring and dash of mint extract. All of a sudden you'll have a delicious and totally yummy keto mint chocolate chip ice cream!

Warning: Just out of the freezer, the ice cream will be kind a difficult to scoop. We recommend letting it thaw at room temperature for 10 minutes or so to make it easier on you (and your biceps).

Ingredients

• 2 

  (15-oz.) cans coconut milk 

• 2 c. 

  heavy cream 

• 1/4 c. 

  swerve confectioner's sweetener

• 1 tsp. 

  pure vanilla extract 

• Pinch kosher salt 

Directions

1. Step 1Chill coconut milk in the fridge at least 3 hours, ideally overnight. 
2. Step 2Make whipped coconut: Spoon coconut cream into a large bowl, leaving liquid in can, and use a hand mixer to beat coconut cream until very creamy. Set aside.
3. Step 3Make whipped cream: In a separate large bowl using a hand mixer (or in a bowl of a stand mixer), beat heavy cream until soft peaks form. Beat in sweetener and vanilla.
4. Step 4Fold whipped coconut into whipped cream, then transfer mixture into a loaf pan. 
5. Step 5Freeze until solid, about 5 hours.

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      Cookie Dough Keto Fat Bombs

Fat bombs alone make us want to go on the Keto diet, but we'll take any excuse to eat cookie dough. These are perfect to keep stored in the freezer for whenever the craving hits! 

Ingredients

• 1/2 c. 

  (1 stick) butter, softened

• 1/3 c. 

  Keto friendly confectioners sugar (such as Swerve)

• 1/2 tsp. 

  pure vanilla extract

• 1/2 tsp. 

  kosher salt

• 2 c. 

  almond flour

• 2/3 c. 

  Keto friendly dark chocolate chips (such as Lily's)

Directions

1. Step 1In a large bowl using a hand mixer, beat butter until light and fluffy. Add sugar, vanilla and salt and beat until combined. 
2. Step 2Slowly beat in almond flour until no dry spots remain, then fold in chocolate chips. Cover bowl with plastic wrap and place in refrigerator to firm slightly, 15 to 20 minutes. 
3. Step 3Using a small cookie scoop, scoop dough into small balls. Store in the refrigerator if planning to eat within the week, or in the freezer for up to 1 month.

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                 Keto Almond Brittle

Just because you're eating a ketogenic diet, this shouldn't mean you should have to cut out treats, too! Keto Almond Brittle is perfect to keep around for when you have a small sweets craving, to crumble and combine with Keto ice cream.

Normally making brittle requires the complicated step of getting the sugar to the right temperature. However, because you'll be using Swerve  instead of granulated sugar, there's no need to use a candy thermometer or navigate boiling sugar. Instead, follow the directions and time in the recipe accordingly to get the delicious toffee layer. The brittle is then topped with a thick layer of chocolate and pecans, though if you want to play off the almond flour base, toasted chopped almonds would be delicious, too. 

Ingredients

FOR THE ALMOND CRUNCH

• 2 c. 

  blanched finely ground almond flour, plus more for dusting

• 1/4 c. 

  Swerve confectioners'

• 1/2 tsp. 

  baking powder

• 1/4 tsp. 

  ground cinnamon

• 1 

  large egg, beaten

• 2 tbsp. 

  butter, melted

FOR THE TOFFEE TOPPING

• 1/2 c. 

  (1 stick) butter

• 1/4 c. 

  packed brown granulated Swerve

FOR THE CHOCOLATE TOPPING

• 3/4 c. 

  keto-friendly chocolate chips

• 1 tbsp. 

  coconut oil

• 1/2 c. 

  finely chopped pecans

Directions

1. Step 1Make the almond crunch: Preheat oven to 325º. In a medium bowl, whisk the almond flour, Swerve confectioners', baking powder, cinnamon, and salt. Add egg and butter and stir well to fully combine; it will be a thicker dough (like pie dough).
2. Step 2Form the almond mixture into a ball and place on a sheet of parchment paper. Using a rolling pin, roll the dough out to a scant ¼" thick circle, and dust top lightly with more almond flour if dough is sticking to rolling pin. Slide parchment with the dough on it onto a baking sheet and bake until golden, about 22 to 25 minutes. Let cool on a wire rack, about 20 minutes.
3. Step 3Make the toffee topping: In a small saucepan, melt the butter and brown Swerve over medium heat, stirring. Bring to a boil and cook, stirring, until amber in color (about a shade or two darker than its original color—essentially the butter browns a bit), about 2 to 3 minutes. Immediately remove the pan from the heat and carefully pour on top of baked almond crunch. Use a spoon to spread to the edges, leaving a ¼" to ⅛" border. Let cool until hardened, about 30 minutes.
4. Step 4Make the chocolate topping: In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave until just melted, stirring a few times, about 1 minute. Pour chocolate on top of toffee topping and spread in an even layer. Sprinkle with pecans.
5. Step 5Refrigerate until chocolate is firm, about 20 minutes. Break into pieces.

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                Keto Snickerdoodles

A very carb-filled, non-keto version of snickerdoodles cookies will always have a special place in our hearts. And while it doesn’t taste quite like the original, we love it just the same. Baking the batch into bars is easier than scooping out a couple dozen individual cookies. They maintain just the right amount of chewiness, and blanketed with the sparkly cinnamon-sweetener mix, each square is every bit as beautiful.

Ingredients

• 1/2 c. 

  (1 stick) butter, melted and slightly cooled, plus more for brushing

• 4 c. 

  blanched finely ground almond flour

• 2 

  large eggs 

• 1/4 c. 

  packed brown Swerve

• 1 tsp. 

  baking powder

• 1 1/2 tsp. 

  ground cinnamon, divided

• 1/4 tsp. 

  kosher salt

• 1 tsp. 

  pure vanilla extract

• 1 tbsp. 

  Swerve granular

Directions

1. Step 1Preheat oven to 350°. Brush a 9x9-inch baking pan with butter. Line with parchment paper leaving a 2-inch overhang on two sides. Brush parchment with butter.
2. Step 2In a large bowl, combine almond flour and sweetener. Use your fingers to break up any clumps. Then add baking powder, 1⁄2 teaspoon cinnamon, and salt and whisk until well combined. Add butter, eggs, and vanilla and stir until well combined.
3. Step 3Scrape dough into prepared baking pan and, using a spatula, smooth into an even layer. Bake until golden and a toothpick inserted in center comes out clean, about 25 to 28 minutes. Let cool completely. 
4. Step 4In a small bowl, combine remaining 1 teaspoon cinnamon and sweetener. Brush top of bars lightly with butter and sprinkle all over with cinnamon-sweetener mixture.

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            Keto Cookie Dough Bars

Few things are more comforting than edible cookie dough. These crazy good keto cookie dough bars are the perfect dessert or midday pick-me-up—especially with a freshly brewed cup of coffee.

Ingredients

FOR COOKIE DOUGH BARS

• 1 c. 

  (2 sticks) butter, softened

• 2/3 c. 

  Keto-friendly confectioners sugar (such as Swerve)

• 1 tsp. 

  pure vanilla extract 

• 1 1/2 tsp. 

  kosher salt

• 4 c. 

  almond flour

• 3 c. 

  Keto-friendly dark chocolate chips (such as Lily's), divided

• 2 tbsp. 

  coconut oil

• Flaky sea salt

Directions

1. Step 1In a large bowl using a hand mixer, beat butter, sugar, vanilla, and salt until light and fluffy. Slowly beat in almond flour until no dry spots remain, then fold in 1 cup of the chocolate chips.  
2. Step 2Coat a 8"-x-8" baking pan with cooking spray. Line with parchment, leaving an overhang on two sides. Coat parchment with cooking spray. Spread cookie dough evenly into pan. 
3. Step 3Combine remaining 2 cups chocolate chips and coconut oil in a medium microwave-safe bowl. Microwave, stirring every 30 seconds, until smooth and pourable. Pour chocolate over cookie dough layer and smooth. Garnish with flaky sea salt and place in freezer to harden, 2 hours or up to overnight. 
4. Step 4When ready to serve, remove from baking dish and cut into bars.

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                   Keto Pound Cake

Hot take: Almond extract is better than vanilla extract. It might not be as versatile, but just a tiny little bit can add a very noticeable oomph factor to baked goods.

Ingredients

FOR THE CAKE

• Cooking spray

• 1/2 c. 

  (1 stick) butter, softened

• 4 oz. 

  cream cheese, softened

• 1/2 c. 

  Swerve granular

• 3 

  large eggs

• 1/2 tsp. 

  almond extract

• 2 1/2 c. 

  almond flour 

• 1 tsp. 

  baking powder

• 1/2 tsp. 

  kosher salt

FOR THE GLAZE

• 1/2 c. 

  Swerve confectioners 

• 3 tbsp. 

  heavy cream

• 1 tbsp. 

  freshly squeezed orange juice

• Zest of 1/2 an orange 

Directions

1. Step 1Make cake: Preheat oven to 325° and grease a loaf pan with cooking spray. In a large bowl using a hand mixer, beat butter and cream cheese together. Add sugar and beat until combined. Add eggs and almond extract and beat until incorporated. 
2. Step 2In a medium bowl, whisk together almond flour, baking powder, and salt. Add to wet ingredients and mix until just combined. 
3. Step 3Pour batter into prepared pan and bake until golden and a toothpick inserted in middle comes out clean, about 1 hour and 20 minutes. If top starts to get too dark loosely cover with foil. Let cool 10 minutes then flip onto a cooling rack to let cool completely. 
4. Step 4Make the glaze: In a small bowl, mix together powdered sugar, cream, orange juice, and zest. Pour over cooled cake. Let set for 10 minutes before slicing.

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Keto Copycat Snickers Bar

We’re going to tell it to you straight: Homemade candy takes time and patience, especially when you’re making chewy caramel and nougat. But it’s worth it 1,000 times over when you take a bite and realize that it’s even better than your favorite store-bought packaged treat—even if it does happen to be gluten-free and keto-friendly. 

Ingredients

FOR THE NOUGAT

• 1 c. 

  raw cashews

• Boiling water

• 1 c. 

  blanched finely ground almond flour 

• 1/2 c. 

  coconut oil, melted, plus more for brushing

• 1/4 c. 

  finely shredded dried coconut

• 2 tbsp. 

  Swerve granular

• 1 tsp. 

  pure vanilla extract

• Kosher salt

FOR THE CARAMEL

• 1/4 c. 

  heavy cream

• 2 tbsp. 

  brown Swerve

• 1 c. 

  unsweetened natural creamy peanut butter

• 3 tbsp. 

  coconut oil

• 2 tbsp. 

  sugar-free maple syrup

• 2 tsp. 

  pure vanilla extract

• Kosher salt

• 1 1/2 c. 

  salted roasted peanuts

FOR THE CHOCOLATE COATING

• 3 c. 

  sugar-free semisweet chocolate chips 

• 2 tbsp. 

  coconut oil

Directions

1. Step 1Make nougat: In a large heatproof bowl, place cashews and pour enough boiling water over them to cover by at least 1 inch. Let sit 10 minutes. Drain well.
2. Step 2Transfer drained cashews to a blender. Add almond flour, coconut oil, dried coconut, sweetener, vanilla, and a pinch of salt. Process until smooth.
3. Step 3Brush a 9x9-inch baking pan with coconut oil. Line with parchment, leaving an overhang of at least 2 inches on two sides. Brush parchment with coconut oil. Scrape cashew mixture into prepared pan and spread into an even layer with a spatula. Transfer to freezer while making caramel layer.
4. Step 4Make caramel: In a large bowl, whisk heavy cream and sweetener until sweetener is dissolved and cream forms firm peaks. Add peanut butter, coconut oil, maple syrup, vanilla, and a pinch of salt and stir until well combined.
5. Step 5Scrape caramel mixture on top of nougat layer and spread evenly. Sprinkle evenly with peanuts and press lightly to partially submerge peanuts. Return to freezer and freeze until cold and firm, at least 1 hour.
6. Step 6Carefully lift frozen nougat and caramel layers from baking pan to a cutting board. Cut square into 4 long rectangles, then cut each rectangle crosswise into 10 bars.
7. Step 7Make chocolate coating: In a medium microwave-safe bowl, combine chocolate chips and coconut oil. Microwave, stirring every 20 seconds, until smooth.
8. Step 8Dip each bar in melted chocolate, then place on parchment-lined baking sheet. Place in refrigerator to set, 10 minutes.

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                        Keto Frosting

Fact: Creamy cheese Frosting is the queen of all frostings. Thus, our classic keto vanilla buttercream calls for a good amount of it. (So does our chocolate buttercream, which is pretty much the same formula but with cocoa powder and a little espresso powder.) 

To make chocolate frosting, decrease vanilla extract to 1 teaspoon and add 3 tablespoons unsweetened cocoa powder and 1⁄2 teaspoon espresso powder.

Ingredients

• 1/2 c. 

  (1 stick) butter, softened

• 6 oz. 

  cream cheese, softened

• 1/2 c. 

  Swerve confectioners

• 2 tsp. 

  pure vanilla extract

• 1/4 tsp. 

  kosher salt

Directions

• 1. In a large bowl, whisk together butter and cream cheese for 1 to 2 minutes. Add sweetener, vanilla, and salt and beat until combined.