4 Must-try Keto-Friendly Desserts
Undeniably, dessert is arguably synonymous with temptation, especially if it will affect our diet, any form of diet. Since most desserts are rich in sugar, it is the major contributor to gaining weight. Most people on a strict diet, specifically keto, are depriving themselves of consuming heart-warming desserts like cakes, chocolate-made sweets, or even the smallest cookies. However, there are dessert recipes that you might wanna consider making, and of course, credit card-friendly.
Sugar-Free Chocolate Bark with Bacon and Almonds
Ingredients:
2 slices bacon cooked and crumbled
1 9 oz bag sugar-free chocolate chips
½ cup Chopped Almonds
Directions:
Step 1: Using a microwave-safe bowl, put all the chocolate chips and microwave it for 30 seconds on high heat — then stir.
Step 2: In another 30 seconds, microwave the bowl with chips and stir. Next, do the same procedure, this time for only 15 seconds. You’ll notice that there are still bits of unmelted chocolate chips when you pull them out of the oven. Again, stir, and it should all be melted. Mix the chopped almonds into the melted chocolate. Next, take out your parchment-lined baking sheet and pour the mixture. Spread it over until it becomes a thin layer, preferably about half an inch.
Step 3: Sprinkle the cooked and crumbled bacon on top of the chocolate and press it using a spatula.
Step 4: Put it in the fridge for about 20 mins or until the chocolate hardens. Flip the parchment over and let the chocolate fall out. Break it into a desirable number of pieces, eight would be fine.
Keto Cheesecake Fluff
Ingredients:
1 8 oz. brick of cream cheese, softened
1 cup heavy whipping cream
½ cup granular sweetener
Zest of 1 lemon
Directions:
For the Fluff
Step 1: Using a stand mixer, put the heavy cream and whisk it until stiff peaks. Whip it by hand using a whisk or hand mixer will also do.
Step 2: To a separate bowl, transfer the whipped cream and set aside.
Step 3: Mix the zest, sweetener, and softened cream cheese to the stand mixer and beat it until it reaches a smooth consistency.
Step 4: Next, add the whipped cream into the bowl and stir it gently using a spatula until it’s incorporated enough. With the mixer again, whip it until it becomes smooth.
Step 5: To add flavor and color, add your favorite toppings.
For this food to last for about a week, store it in the refrigerator using an air-tight container.
Keto Chocolate Cake with Whipped Cream Icing
Ingredients:
Cake
½ Cup Cocoa powder
6 Eggs
¾ Cup Coconut flour
½ Cup Melted Butter
⅔ Cup Heavy Whipping Cream
¾ Cup Granular Sweetener
2 teaspoons Baking powder
Whipped Cream Icing
1 cup Heavy Whipping Cream
⅓ Cup Sifted Cocoa Powder
1 teaspoon Vanilla extract
¼ Cup Granular Sweetener
Directions:
Step 1: Preheat the oven to 350 degrees F, then grease your cake pan, preferably 8×8.
Step 2: In a large bowl, mix all the cake ingredients using an electricity-powered mixer or stand mixer. To the greased pan, pour the batter and bake it for 25 minutes or when the center springs back after touching.
Step 3: Take it out of the microwave oven and let it completely cool before icing.
Icing
Step 1: Using a stand mixer or electric mixer, whip the whipping cream until stiff peaks. Add the vanilla, cocoa powder, and sweetener. Mix until evenly combined.
Step 2: Frosting! Once the cake is covered with icing, serve. Leftovers must be put in the fridge.
Keto Chocolate Chip Cookies
Ingredients:
3 cups almond flour
¾ cup softened butter or coconut oil
½ tsp baking soda
⅔ cup granular sweetener
½ tsp kosher salt
2 eggs
½ 9 ounce bag sugar-free chocolate chips
2 tsp vanilla extract
Equipment:
Cookie Scoop
Directions:
Step 1: Preheat the oven to 350 degrees Fahrenheit
Step 2: Whatever is available and preferred, add coconut oil or softened butter and sweetener in a stand mixer. Mix until it’s medium combined. In case you have a stand mixer, a hand mixer, and a large bowl will also do the job.
Step 3: Put vanilla and two eggs, and mix evenly.
Step 4: In a medium-sized bowl, combine baking soda, salt, and flour.
Step 5: Thoroughly mix the dry ingredients with the wet ingredients.
Step 6: Add the sugar-free chocolate chips.
Step 7: Onto a lined baking sheet, scoop 18-21 cookies. (Prepare at least two sheets) Slightly press them down to flatten.
Step 8: Put it in the oven and bake them for 10-12 minutes.
Step 9: On the cookie sheets, let them cool down for about half an hour. As long as they are stored in an air-tight container, they will last for at least four days.