Low Carb Dessert Recipes - 25 Things You Need to Know

By Summer Banks FNS, SPT on Dec 06, 2018

Being on a diet can be hard work, especially considering most of life’s simple pleasures come from delicious foods. Being on a regular diet can be hard enough, but a low carb diet can make things even more complicated when it comes to everyone’s favorite meal: dessert.

We’ve found 25 low carb dessert recipes that are pleasing to the eye and the tongue that you can prepare at home that will make your low carb diet and your love for sweets come together in a way you didn’t know was possible.

No Bake Key Lime Cheesecake

No Bake Key Lime Cheesecake

This is one of my favorite low carb recipes to whip up, and it takes no time at all.

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Servings: 8 people
  • Calories: 377 kcal
  • (Total Fat: 38g, Total Carbs: 6g)

Ingredients

Crust:

  • 3/4 cup plus 2 tablespoons almond flour
  • 1/2 teaspoon cinnamon
  • 1 1/2 tablespoons low carb sweetener or Nativia
  • 4 tablespoons unsalted butter melted
  • Stabilized whipped cream:
  • 1 teaspoon gelatin
  • 4 teaspoons cold water
  • 1 cup heavy whipping cream
  • 2 tablespoons low carb sweetener powdered

Filling:

  • 12 ounces cream cheese softened
  • 1/4 cup low carb sweetener
  • 1/2 teaspoon vanilla extract
  • Zest of 2 key limes
  • juice from 4 key limes about 3 tablespoons

Directions

Crust:

  • Making the crust for this low carb cheesecake is easy.
  • To start off, combine the almond flour, cinnamon, and Nativia sweetener into a small bowl.
  • In that same bowl, add melted butter.
  • Divide what’s there between eight 4 ounce mason jars, or dessert cups, whatever you have around.
  • Press down hard to form a crust at the bottom of each of the cups, and the crust is done.

Stabilized Whipped Cream:

  • To make the stabilized whipped cream, get yourself a small pan and combine gelatin with some cold water.
  • Let that stand to soften the gelatin.
  • Place over low heat and stir constantly until  gelatin dissolves.
  • Remove it from the heat and cool it at room temperature, but don’t allow the gelatin to set.
  • Whip the cream with the icing sugar until it’s slightly thick.
  • While slowly beating, fold in the gelatin liquid to the whipping cream.
  • Whip that stuff at high speed until it’s stiff.
  • Set aside.

Filling:

  • In a medium-sized bowl, blend all of the filling ingredients with an electric mixer.
  • Add in half of the stabilized whipping cream.
  • Spoon the filling over the crust in each of the jars
  • Top off each jar with the remaining whipped cream

No-bake lemon Cheesecake

No-Bake Lemon Cheesecake

Maybe you love cheesecake but not key lime. We’ve got you covered.

  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Servings: 12 slices
  • Calories: 249 kcal
  • (Total Fat: 23.5g, Total Carbs: 5.2g, Sugars: 2.1g)

Ingredients

Cheesecake Base:

  • 2 tsp granulated sweetener of choice or more, to your taste
  • 150 g almond meal/flour
  • 55 g butter melted
  • 50 g desiccated/shredded coconut unsweetened

Lemon Cheesecake Filling:

  • 12 g powdered gelatin
  • 2 tbsp granulated sweetener of choice or more, to your taste
  • 200 ml boiling water
  • 200 ml cold water
  • 500 g cream cheese full fat (not the ‘spreadable’ variety)
  • 4 tbsp lemon zest
  • 2 tbsp lemon juice

Directions

Cheesecake Base:

  • Mix all the ingredients together
  • Press them into a lined and greased dish.
  • Place in the refrigerator to chill.

Lemon Cheesecake Filling:

  • In a large jug, pour in the boiling water and whisk in the gelatin powder until it is all dissolved.
  • Mix in the remaining cold water.
  • Add the cream cheese, lemon zest, lemon juice, and the sweetener.
  • Blend that mixture together at a slow speed until it is smooth and lump free.
  • Pour that mixture onto the prepared base.
  • Refrigerate until set.

Pumpkin mousse

Pumpkin Mousse

This is one of the best low carb sweets to top off any low carb meals you could think of.

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Servings: 8 servings
  • Calories: 165 kcal
  • (Total Fat: 14.7g, Total Carbs: 5.7g)

Ingredients

  • 1 packet unflavored gelatin about 7 grams or 2 1/2 teaspoons
  • 1 tablespoon cold water
  • 2 tablespoons boiling water
  • 8 ounces cream cheese softened
  • 5 tablespoons Truvia or 18 packets sweetener (about 3/4 cup sugar)
  • 1 1/2 teaspoon pumpkin pie spice
  • 15 ounces pumpkin puree
  • 1 cup whipping cream whipped

Directions

  • In a small bowl add 1 tablespoon of cold water, and sprinkle on the gelatin.
  • Mix in 2 tablespoons of boiling water and stir that mixture until the gelatin is dissolved.
  • Mix the sweetener with the cream cheese and blend them together.
  • Blend together the pumpkin and pumpkin pie spice.
  • Gradually stir in the gelatin until it is all well blended.
  • Fold in whipped cream.
  • Beat until it gets fluffy.
  • Move the mixture into individual serving dishes.
  • Chill for at least an hour.

No-Bake Grasshopper Pie

No-Bake Grasshopper Pie

A simple, yet delicious low carb concoction.

  • Prep Time: 15 minutes
  • Total Time: 45 minutes
  • Servings: 10 servings
  • Calories: 165 kcal
  • (Total Fat: 23.8g, Total Carbs: 7.1g)

Ingredients

Crust:

  • 1 & 1/4 cup almond flour
  • 5 tbsp cocoa powder
  • 5 tbsp Swerve Sweetener
  • 3 & 1/2 tbsp butter, melted

Filling:

  • 2 & 1/2 cups cream, divided
  • 1/2 cup fresh mint leaves, chopped
  • 3 tbsp vodka (or water)
  • 2 tsp grass-fed gelatin
  • 1/2 tsp peppermint extract
  • 1/2 cup powdered Swerve Sweetener
  • 4 large egg yolks
  • 1 drop green gel food coloring (optional)

Directions

Crust:

  • In a medium sized bowl, whisk together the almond flour, cocoa powder, and the sweetener.
  • Add in the melted butter.
  • Stir until well combined.
  • Press into the bottom of a ceramic pie pan or a decent sized glass dish.
  • Refrigerate until you’ve prepared the filling.

Filling:

  • For the filling you’re going to want to put a sauce pan over medium heat and start to simmer 1 1/2 cups of cream and mint leaves.
  • Remove it from the heat.
  • Cover with a lid to let it steep for half an hour.
  • Once it has steeped, strain the mixture through a fine mesh sieve into a glass measuring cup, or a bowl, in order to remove the mint leaves.
  • Set aside.
  • Whisk together the vodka or water with gelatin.
  • Let it stand for a moment.
  • Add the strained cream mixture and mint extract.
  • Return the pan to a medium heat and whisk it all together until the gelatin dissolved and it is hot to the touch.
  • In a bowl, whisk some egg yolks with the powdered sweetener.
  • Slowly whisk in 1 cup of the hot cream mixture.
  • Add the eggs yolk back to the hot cream mixture.
  • Keep whisking until the mixture thickens and reaches 160 degrees.
  • Remove the mixture from the heat and add in the green food coloring.
  • Refrigerate until it has cooled and thickened (should take about half an hour).
  • Whisk it every few minutes to avoid it clumping up.
  • Beat the remaining cream to stiff peaks in a large bowl.
  • Gently fold the mint extract into the whipped cream.
  • Spread in prepared crust and refrigerate until set.

Strawberry Almond Milk Chia Pudding

Strawberry Almond Milk Chia Pudding

This is one of the easiest low carb desserts to make, especially if you love strawberries.

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Servings: 4 servings
  • Calories: 111 kcal
  • (Total Fat: 1.8g, Total Carbs: 10.8g)

Ingredients

  • 2 cups unsweetened almond milk
  • 1/3 cup chia seeds
  • 1/8 teaspoon vanilla stevia drops
  • 1/8 teaspoon monk fruit liquid extract
  • 1 tablespoon lemon juice
  • 1 cup fresh or frozen strawberries chopped

Directions

  • In a bowl, stir the chia seeds with some almond milk.
  • Add in the sweeteners, the lemon juice, and the strawberries.
  • Mix well, stirring every 5 minutes for the next 15 minutes.
  • Divide into serving dishes.
  • Chill for at least 4 hours.

Low Carb Gluten Free Protein Bars

Low Carb Gluten Free Protein Bars

This is one of the best low carb sweets to make that also provides you with plenty of your needed protein throughout the day.

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Servings: 15 squares
  • Calories: 198 kcal
  • (Total Fat: 17.3g, Total Carbs: 8.5g)

Ingredients

  • 4 scoops unflavored whey protein
  • 1/2 teaspoon stevia concentrated powder
  • 1/4 cup low carb sweetener powdered or Swerve confectioners
  • 1/3 cup unsweetened shredded coconut
  • 1/2 cup cashew butter or nut/seed butter of choice
  • 1/2 cup coconut oil liquified
  • 1/2 teaspoon sea salt
  • 3 teaspoons vanilla extract
  • 1/2 cup sunflower seeds
  • 1/3 cup sugar free chocolate chips 2 oz

Directions

  • In a food processor, add whey protein, sweetener, coconut, cashew butter, and the stevia extract powder.
  • Melt the coconut oil.
  • Stir in the sea salt and vanilla.
  • Add coconut oil mixture into the food processor.
  • Process it until the ingredients begin to form a ball on one side.
  • Stir in the sunflower seeds and chocolate chips.
  • Take a 7×11 pan and line it with parchment paper.
  • Spread the mixture out into the pan.
  • Place the pan in the refrigerator for at least an hour to allow it to harden.

Coconut Flour Chocolate Chip Cookie Dough

Coconut Flour Chocolate Chip Cookie Dough

The next best thing to eating actual cookies is eating the dough that it is made from.

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Servings: 9 servings or 27 scoops of dough, 3 scoops per serving
  • Calories: 179 kcal
  • (Total Fat: 5.2g, Total Carbs: 2.7g)

Ingredients

  • 3/4 cup heavy cream
  • 1/4 cup low carb sweetener or preferred sweetener
  • 3/4 cup coconut flour
  • 1/2 cup butter melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon Sukrin Gold Fiber Syrup can be omitted if desired
  • 1/4 cup sugar-free chocolate chips

Directions

  • Combine the cream, sweetener, coconut flour, vanilla, salt, butter, and syrup sweetener until they are all well blended.
  • Stir in the chocolate chips.
  • Scoop into bite-sized pieces.
  • Store in the refrigerator.

Flourless Almond Butter Chocolate Chip Cookies

Flourless Almond Butter Chocolate Chip Cookies

Maybe you prefer cookies instead of cakes for your low carb desserts.

  • Prep Time: 5 minutes
  • Total Time: 15 minutes
  • Servings: 18 cookies
  • Calories: 130 kcal
  • (Total Fat: 8.7g, Total Carbs: 12g)

Ingredients

  • 1 large egg
  • 1 cup almond butter
  • 1/2 cup light brown sugar, lightly packed
  • 1 tsp baking soda
  • 1 cup dark chocolate chips

Directions

  • Pre-heat oven to 350 degrees.
  • Crack the egg into a medium-sized bowl and beat it lightly.
  • Add in the almond butter, sugar, and baking soda.
  • Mix until well blended.
  • Add in the chocolate chips.
  • Scoop the dough onto a baking sheet lined with parchment paper.
  • Space  about an inch apart and flatten slightly.
  • Bake for 8 to 10 minutes.
  • Let cool.

Flourless Chocolate Cookies

Flourless Chocolate Cookies

Low-carb cookie recipe without the added flour and carbs!

  • Prep Time: 5 minutes
  • Total Time: 20 minutes
  • Servings: 24 cookies
  • Calories: 110 kcal

Ingredients

  • 2 1/2 cups powdered sugar
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips (optional)

Directions

  • Preheat the oven to 350 degrees.
  • Whisk together the cocoa powder, cornstarch, powdered sugar, and salt.
  • Place two egg whites in a bowl.
  • Whisk the eggs whites.
  • Add egg yolks to eggs whites and whisk thoroughly.
  • Add the vanilla to the egg mixture and continue to whisk thoroughly.
  • Add the egg mixture with the dry ingredients.
  • Mix until blended. (If it seems too runny, you can always add more cocoa powder and powdered sugar.)
  • Add the chocolate chips to the dough.
  • Mix until blended.
  • Scoop the cookie dough onto two different cookie sheets lined with parchment paper.
  • Bake at 350 degrees for 12-14 minutes.
  • Rotate the cookie sheets once while baking.
  • Remove the cookies from the oven.
  • Let cool.

Skillet Brownie

Skillet Brownie

Perhaps you’re a fan of brownies. If so, here’s the best way to prepare a low carb brownie dessert.

  • Prep Time: 5 minutes
  • Total Time: 25 minutes
  • Servings: 2 servings
  • Calories: 198 kcal
  • (Total Fat: 23.8g, Total Carbs: 0.2g)

Ingredients

  • 5 tablespoons almond flour
  • 3 tablespoons cocoa powder
  • 3 tablespoons Swerve Sweetener or other granulated erythritol
  • 1 teaspoon baking powder
  • 3 tablespoons water
  • 2 tablespoons avocado oil or melted butter
  • 1 large egg
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon sugar-free chocolate chips (optional)

Directions

  • Go ahead and preheat the oven to 325 degrees.
  • Grease a 6 inch skillet (make sure it is ovenproof), or a casserole dish.
  • In a bowl you need to whisk together the cocoa powder, almond flour, baking powder and the sweetener.
  • Stir in the water, melted butter, or oil, and add in the vanilla extract and egg until they are all well blended.
  • Pour the batter into a prepared skillet and sprinkle with some chocolate chips if you want to.
  • Bake for 13 to 16 minutes.
  • Remove and top with sweetened whipped cream and your favorite low carb ice cream serve immediately.

Chocolate Fudge truffles

Chocolate Fudge Truffles

Out of all of the low carb recipes, this one might take the longest but it is absolutely worth every minute spent waiting.

  • Prep Time: 30 minutes
  • Total Time: 6 hours
  • Servings: 2 servings
  • Calories: 100 kcal
  • (Total Fat: 4.75g, Total Carbs: 4g)

Ingredients

  • 1½ cups Homemade Vegan Condensed Milk
  • 2 tsp Vanilla Creme-Flavored Stevia Extract
  • 168g (1¼ cups, lightly packed) Chocolate Brown Rice Protein Powder
  • 20g (¼ cup) Unsweetened Dutch Processed Cocoa Powder
  • ⅛ tsp Salt

Directions

  • Whisk together the stevia extract and the condensed milk.
  • Add in the salt, cocoa powder, and protein powder and whisk together until it is completely combined.
  • Cover and refrigerate for 5 hours or more to allow the mixture to thicken.
  • Line a cookie sheet with some parchment paper.
  • Scoop portions of the mixture onto the cookie sheet.
  • Refrigerate again for 30 to 60 minutes.
  • Roll the scoops into balls and place back into the refrigerator for another 30 to 60 minute session.

Lemon Almond Shortbread Cookies

Lemon Almond Shortbread Cookies

A bite-size sweet and savory low-carb dessert.

  • Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Servings: 16 servings
  • Calories: 116 kcal
  • (Total Fat: 11g, Total Carbs: 1.6g)

Ingredients

  • 6 Tbsp butter
  • 2 cups almond flour
  • 1/3 cup granulated sweetener (Splenda, Ideal, Swerve, etc.)
  • 1 tsp freshly grated lemon zest

Directions

  • Preheat oven to 350 degrees.
  • Melt the butter.
  • Add almond flour, lemon zest, and sweetener.
  • Mix until fully combined.
  • Press the dough down into a small pie tin.
  • Bake for about 15 minutes.
  • Let cool.
  • Form the dough into a cylinder.
  • Wrap tightly with plastic wrap.
  • Chill for 30 minutes to 2 hours.
  • Slice the dough into about half inch thick cookies.
  • Bake on a lined cookie sheet for about 15 minutes, or until they are firm and golden brown.
  • Allow them to cool before removing, and enjoy.

Lemon Cheesecake bars

Lemon Cheesecake Bars

More lemon and more cheesecake. What’s not to love?

  • Prep Time: 15 minutes
  • Total Time: 60 minutes
  • Servings: 24 servings
  • Calories: 165 kcal
  • (Total Carbs: 5g)

Ingredients

  • 5 Large Eggs
  • 1 1/2 Cups Almond Flour
  • 1/2 Tbsp Ground Cinnamon
  • 1 1/2 Cup Swerve or your sweetener choice
  • 1/4 Cup Coconut Oil (melted)
  • 1/4 Tsp Salt
  • 1 Tsp Baking Powder
  • 16 Ounces 1/3 Less Fat Cream Cheese
  • 1 Tsp Vanilla
  • 1 Tbsp Lemon Extract (or fresh lemon)

Directions

  • Preheat oven to 325 degrees.
  • Combine 2 eggs, 1/2 cup of sweetener, almond flour, ground cinnamon, salt, baking powder, and the melted coconut oil.
  • Press the mixture in a baking pan.
  • Bake for 20 minutes.
  • Mix the cream cheese, vanilla, lemon, 1 cup of sweetener and 3 eggs.
  • Remove the crust from the oven.
  • Spread the cream cheese mixture over the crust.
  • Bake for 45 minutes.
  • Remove from oven.
  • Refrigerate between 2 and 4 hours to allow the cheesecake to firm.
  • Serve and enjoy.

Lemon Poppy Seed Protein Cookies

Lemon Poppy Seed Protein Cookies

Lemon, poppy seed, and protein, oh my!

  • Prep Time: 5 minutes
  • Total Time: 25 minutes
  • Servings: 2 servings
  • Calories: 198 kcal
  • (Total Fat: 23.8g, Total Carbs: 0.2g)

Ingredients

  • ¼ c (28g) coconut flour
  • 2 scoops (84g) vanilla protein powder
  • ¾ tsp baking powder
  • ½ tsp xanthan gum
  • ¼ tsp salt
  • 1 tbsp (9g) poppy seeds
  • 1 tbsp (3g) lemon zest (about 1 medium)
  • 1 ½ tbsp (21g) coconut oil or unsalted butter, melted and cooled slightly
  • 1 large egg white, room temperature
  • 1 tsp vanilla extract
  • 3 tbsp (45mL) freshly squeezed lemon juice (about 1 medium)
  • ¼ c (60mL) agave
  • 2 tbsp Swerve
  • 2 tbsp Truvia

Directions

  • Preheat the oven to 325 degree
  • Whisk the coconut flour, baking powder, xanthan gum, salt, protein powder, zest, and poppy seeds.
  • In a separate bowl, mix the egg, vanilla, and coconut oil.
  • Stir in the lemon juice and agave.
  • Mix in Swerve and Truvia until dissolved.
  • Stir in the coconut flour mixture until blended.
  • Let the mixture rest for about 10 minutes.
  • Line a baking sheet with parchment paper while the dough rests.
  • Transfer the cookie dough onto the baking sheet in about 12 scoop.
  • Flattened and shape.
  • Bake for 11 to 13 minutes.
  • Let cool and serve.

Keto Egg Fast Custard Salted Caramel

Keto Egg Fast Custard Salted Caramel

Quick and easy custard with a bit of sweetness.

  • Prep Time: 5 minutes
  • Total Time: 25 minutes
  • Servings: 2 servings
  • Calories: 273 kcal
  • (Total Fat: 27g, Total Carbs: 1.5g)

Ingredients

Custard:

  • 2 eggs
  • 2 oz cream cheese, softened
  • 1 cup water
  • 1.5 Tbsp granulated sugar substitute (Splenda, ideal, swerve, etc.)
  • 1.5 tsp caramel extract

Caramel sauce:

  • 2 Tbsp salted butter
  • 2 Tbsp granulated sugar substitute
  • 1/4 tsp (or to taste) caramel extract

Directions

Preheat oven to 325 degrees.

Grease two oven-proof bowls.

Custard:

  • Combine the custard ingredients and blend until smooth.
  • Pour into two greased ovenproof bowls.
  • Bake for 30 minutes.
  • Remove and chill for at least one hour before serving.

Caramel sauce:

  • Melt butter, sugar substitute and caramel extract.
  • Add to custard before serving.

Snickerdoodle Cookie Dough Bites

Snickerdoodle Cookie Dough Bites

More cookie dough bites, because why not?

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Servings: 10 servings

Ingredients

  • 1/2 cup almond butter
  • 1 tsp cinnamon
  • 3 Tbsp coconut flour
  • 3 Tbsp coconut milk
  • 3 Tbsp xylitol
  • 15 drops vanilla liquid stevia
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 3 Tbsp xylitol
  • 1 1/2 tsp cinnamon

Directions

  • Combine all ingredients.
  • Roll into balls.
  • Refrigerate until ready to serve.

Strawberry Lime Mojito Cheesecake

Strawberry Lime Mojito Cheesecake

This low carb dessert recipe is kind of long and tedious but not all that complicated and worth the effort it takes to make this delicious delicacy.

  • Prep Time: 60 minutes
  • Total Time: 6 hours
  • Servings: 8 servings
  • Calories: 289 kcal
  • (Total Fat: 14g, Total Carbs: 6.7g)

Ingredients

  • 2 cups almond flour
  • 1 cup Medjool dates
  • 1 tsp vanilla extract
  • 6 Tbsp unsalted grass-fed butter softened
  • 3/4 cup coconut sugar
  • 1/2 cup honey
  • 2 eggs
  • 6 egg yolks
  • 1 cup fresh squeezed lime juice
  • 2 Tbsp tapioca starch
  • 1/2 cup coconut cream
  • 1/3 cup coconut oil
  • 1-10 oz. pkg. frozen, whole strawberries
  • 16 oz. fresh strawberries
  • 1 tsp. freshly squeezed lime juice
  • 1/4 cup honey
  • 1 Tbsp tapioca starch
  • 2 Tbsp fresh mint, finely chopped

Directions

  • Mix almond flour, Medjool dates, and vanilla extract until the mixtures becomes sticky.
  • Oil a pan with coconut oil and press the sticky dough into the pan.
  • Put it in the freezer.
  • Mix the coconut sugar, butter, and honey.
  • Add the eggs and yolks to the mixture and continue to mix until blended.
  • In a separate bowl, add the tapioca starch and the lime juice.
  • Stir until the starch is completely dissolved.
  • Add the lime juice mixture into the butter mixture.
  • Continue to mix for about another minute.
  • Empty the mixture into a medium-sized saucepan.
  • Cook over low to medium heat and stir.
  • Remove the pan from heat and cool.
  • Fold in the coconut cream and coconut oil.
  • Take the crust out of the freezer.
  • Pour the filling on top of the crust and return to the freezer for about 5 to 6 hours.
  • Thaw frozen strawberries.
  • Press the thawed strawberries through a strainer to extract the juice. (1/2 cup)
  • Add the tapioca starch to the strawberry juice.
  • Pour the mixture into a small saucepan and bring to a boil over medium heat while stirring the whole time.
  • Reduce the heat to a simmer and stir until the mixture has thickened.
  • Sslice the remaining strawberries and mix them with the pulp from the strainer and add honey to coat them.
  • Let that stand for about 15 minutes to make sure the sugar has dissolved.
  • Add the lime juice to minced mint and the cooled strawberry mixture.
  • Stir together.
  • Spread that strawberry mixture over the cheesecake top.
  • Put back into the freezer for about two hours.

Sugar Free Coffee Ricotta Mousse

Sugar-Free Coffee Ricotta Mousse

More mousse for your mouth and not your hair.

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Servings: 10 servings
  • Calories: 170 kcal
  • (Total Fat: 15.2g, Total Carbs: 2.5g)

Ingredients

  • 2 1/2 teaspoons dry gelatin
  • 1/2 cup hot brewed coffee
  • 2 cups Ricotta cheese
  • 1 teaspoon instant espresso
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla liquid stevia
  • pinch of salt
  • 1 cup heavy whipping cream
  • optional: shaved sugar free chocolate to garnish

Directions

  • Pour the gelatin into the hot coffee and stir until it has completely dissolved.
  • Set aside to cool.
  • Mix the espresso, vanilla extract, stevia, salt, and the ricotta.
  • Pour in the cooled coffee-gelatin mixture and blend until smooth.
  • Add in whipping cream and continue to blend until thickened.
  • Spoon the mixture onto serving dishes and garnish.
  • Store in refrigerator for two hours.

Chocolate and Walnut Keto Fudge

Chocolate and Walnut Keto Fudge

What’s a list of dessert recipes without including one for fudge?

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Servings: 12 servings
  • Calories: 134 kcal
  • (Total Fat: 14.1g, Total Carbs: 2.2g)

Ingredients

  • 120 g butter softened
  • 120 g cream cheese softened
  • 3 tbsp dark cocoa powder
  • 2 tbsp granulated sweetener of choice or more, to your taste
  • 1 tsp vanilla
  • 40 g walnut pieces

Directions

  • Mix the softened butter and cream cheese.
  • Add the vanilla, cocoa, and sweetener and mix.
  • Add walnuts.
  • Place into a lined dish and put in the refrigerator to set.
  • Sslice and serve.

No-Bake Banana Split Cake Cheesecake

No-Bake Banana Split Cake Cheesecake

No-bake low-carb desserts are always a treat.

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Servings: 20 servings
  • Calories: 302 kcal
  • (Total Fat: 30g, Total Carbs: 6.7g)

Ingredients

Crust:

  • 3 cups almond flour
  • 2 teaspoons cinnamon
  • 1/3 cup low carb sweetener
  • 1 cup butter melted

Filling:

  • 16 ounces cream cheese
  • 1/2 cup powdered monk fruit sweetener
  • 1 cup butter melted

Topping:

  • 2 pints strawberries sliced
  • Banana extract added to fill
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons gelatin
  • 3 tablespoons water
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 tablespoons low carb sweetener
  • Nuts optional
  • Chocolate sauce optional

Directions

  • Mix the almond flour, cinnamon, sweetener and melted butter.
  • Cover the bottom of a 9×13 inch pan with the mixture.
  • Mix the cream cheese and sweetener with melted butter until the mixture is smooth.
  • Spread it on top of the crust.
  • Mix the strawberries and banana and the lemon juice in a separate bowl.
  • Spread the strawberries and banana over the cream cheese mixture.
  • Make the gelatin.
  • Pour the heavy cream, vanilla extract and whipping cream in to the gelatin.
  • Spread the top with the whipped cream mixture.

Blueberry Scone

Blueberry Scones

Low carb dessert you can eat anytime.

  • Prep Time: 10 minutes
  • Total Time: 20 minutes
  • Servings: 8 servings
  • Calories: 223 kcal
  • (Total Fat: 20g, Total Carbs: 8g)

Ingredients

  • 1 c Blueberries fresh
  • 1/2 c Coconut flour
  • 1/2 c Almond flour
  • 1/2 c Butter unsalted, softened
  • 1/2 c Heavy cream
  • 2 Eggs
  • 5 Tbsp. Truvia
  • 2 tsp Baking powder
  • 2 tsp Vanilla extract
  • 1/4 tsp Salt

Directions

  • Preheat the oven to 350 degrees.
  • Combine all the dry ingredients and stir in the blueberries.
  • Mix the butter, eggs, heavy cream, and the vanilla extract together.
  • Shape out about 2 tablespoons of the dough into a triangular shape and place on a cookie sheet.
  • Bake 12-18 minutes.
  • Let cool, and enjoy.

Browned Butter Chocolate Chip Skillet Brownie

Browned Butter Chocolate Chip Skillet Brownie

Quick and easy skillet brownie.

  • Prep Time: 5 minutes
  • Total Time: 25 minutes
  • Servings: 12 servings
  • Calories: 186 kcal
  • (Total Fat: 17g, Total Carbs: 7g)

Ingredients

  • 1/2 cup butter
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons coconut sugar (or brown sugar)
  • 1/4 cup natural granulated sweetener
  • 2 cups almond flour
  • 1/2 teaspoon sea salt
  • 1/2 cup sugar-free chocolate chips

Directions

  • Preheat the oven to 350 degrees.
  • Heat the butter in a cast iron skillet over high heat until it begins to bubble.
  • Reduce the heat to low and cover the pan and continue to cook it and stir regularly until the butter browns.
  • Remove it from the heat and let cool.
  • While the butter is cooling, whisk together the vanilla extract and the egg.
  • Add the sugar and sweetener and whisk until combined.
  • Add the butter once cooled and mix thoroughly.
  • Carefully sift in the almond flour and add the salt and half of the chocolate chips.
  • Mix throughly until the batter is creamy. (It’ll be thicker than regular cookie dough)
  • Transfer the batter to the skillet and top with the other half of the chocolate chips.
  • Bake for 25-30 minutes.
  • Remove and let cool.
  • Serve and enjoy.

Sugar-Free No Bake Chocolate Lasagna

Sugar-Free No Bake Chocolate Lasagna

It’s weird seeing the word ‘lasagna’ in a recipe title and it not being the famed Italian dish.

  • Prep Time: 20 minutes
  • Total Time: 40 minutes
  • Servings: 16 servings
  • Calories: 387 kcal
  • (Total Fat: 39g, Total Carbs: 7g)

Ingredients

Chocolate Pudding:

  • 1 recipe Low Carb Chocolate Pastry Cream
  • 1/4 cup almond milk, to be used at assembly

Chocolate Cookie Crust:

  • 2 cups (180 g) almond flour
  • 1 cup (90 g) shredded coconut
  • 1/3 cup (25 g) cocoa powder
  • 1/4 cup erythritol
  • 6 tablespoons salted butter

Whipped Cream:

  • 2 cups (16 oz) heavy cream
  • 2 tablespoons erythritol, powdered
  • 1 teaspoon stevia glycerite
  • 1 teaspoon vanilla extract
  • Lightened Cream Cheese:
  • 8 ounces cream cheese, softened
  • 2 tablespoons almond milk
  • 2 tablespoons erythritol, powdered
  • 1/8 teaspoon stevia glycerite
  • 1 1/2 cup whipped cream
  • 4 squares dark chocolate, grated

Directions

Preheat oven to 350 degrees.

Make the Chocolate Pudding:

  • Prepare the Low Carb Chocolate Pastry Cream and let it cool.

Make the Chocolate Cookie Crust:

  • Take the unsweetened coconut and grind it down in a coffee or spice grinder until it is fine.
  • Put the ground coconut into a bowl.
  • Add to it the rest of the dry ingredients.
  • Whisk together.
  • Melt the butter or coconut oil.
  • Pour over the dry ingredients.
  • Combine to form a crumbly mixture.
  • Place all ingredients into a 9×13 inch baking dish.
  • Lay a sheet of waxed parchment paper over the mixture.
  • Press the mixture into the bottom of the dish and remove the paper.
  • Bake for about 10 minutes.
  • Let cool.

Whipped Cream:

  • Whip the cream with the sweeteners and the vanilla until the mixture gets stiff.

Cream Cheese Layer:

  • Soften the cream cheese first using a microwave.
  • Use a hand mixer to mix in the almond milk and sweeteners.
  • Fold in a half a cup of whipped cream at a time.
  • Spread that evenly over the base and  refrigerate.

Chocolate Pudding Layer:

  • With the hand mixer, whip the cold pudding and add the half a cup of almond milk and mix thoroughly.
  • Spread that over the cream cheese layer.

Whipped Cream Topping:

  • Spread the remaining whipped cream over the chocolate pudding layer and refrigerate for several hours until set.

chocolate cheesecake

Chocolate Cheesecake

Little bit of chocolate, little bit of cheesecake.

  • Prep Time: 30 minutes
  • Total Time: 1 hour 40 minutes
  • Servings: 16 servings
  • Calories: 378 kcal
  • (Total Fat: 33g, Total Carbs: 11.5g)

Ingredients

Crust:

1 1/4 cup almond flour

1/4 cup cocoa powder

1/4 cup Swerve Sweetener

3 tbsp butter melted

Filling:

6 ounces sugar-free dark chocolate chopped

1 tbsp butter

24 ounces cream cheese softened

1/2 cup Swerve Sweetener

1/2 cup powdered Swerve Sweetener

1 tsp vanilla extract

3 large eggs room temperature

1/4 cup cocoa powder

1/3 cup heavy cream room temperature

2 tsp melted butter for brushing sides of the pan

Topping:

3/4 cup whipping cream

1/3 cup confectioner’s Swerve Sweetener

3 oz unsweetened chocolate finely chopped

1/2 tsp vanilla extract

Directions

Crust:

  • Preheat the oven to 325 degrees.
  • In a bowl, whisk together the almond flour, cocoa powder, and the sweetener.
  • Stir in melted butter.
  • Press the mixture into the bottom of a springform pan and bake for 10 to 12 minutes.
  • Remove from oven and lower the temperature to 300 degrees.

Filling:

  • Over low heat and in a medium saucepan you should melt the dark chocolate with butter and stir until it is smooth.
  • Set it aside to cool.
  • Put the cream cheese into a large bowl and beat it until it is smooth. Beat in the vanilla extract and the sweeteners.
  • Beat in the eggs one at a time.
  • Add in the cocoa powder and heavy cream and mix until it is well combined.
  • Add in the melted chocolate until the mixture is completely smooth.
  • Brush melted butter over the sides of the springform pan.
  • Pour the filling into the pan.
  • Bake 55 to 60 minutes, or until the filling is set but still jiggles a little in the center.
  • Remove and cool completely. Once it is cool, remove the sides and cover tightly in some plastic wrap.
  • Refrigerate for at least 3 hours.

Topping:

  • In a saucepan, combine cream and sweetener over medium heat.
  • Bring it to a simmer and remove from the heat.
  • Add chopped chocolate and vanilla.
  • Let it sit for at least 5 minutes.
  • Whisk until smooth.
  • Pour over the cheesecake
  • Chill until set.

Strawberry frozen yogurt

Strawberry Frozen Yogurt

Ending the list with something subtle and simple, yet delicious and deserving of your time.

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Servings: 4 servings
  • Calories: 100 kcal
  • (Total Fat: 0g, Total Carbs: 25g, Sugars: 20g)

Ingredients

  • 4 cups frozen strawberries
  • 3 Tablespoons agave nectar or honey
  • 1/2 cup plain yogurt (non-fat or full fat)
  • 1 Tablespoon fresh lemon juice

Directions

  • Mix the frozen strawberries, agave nectar or honey, yogurt and lemon juice into the food processor and process until creamy (usually about 5 minutes).
  • Serve the frozen yogurt immediately.

So there you have it, 25 low carb dessert recipes that you can make any time you’re having cravings for something sweet.

Anyone of these recipes can compliment any low carb meals you can think of; it just depends on what you might be craving.

About the Author:

Summer Banks has researched over 5000 weight-loss programs, pills, shakes and diet plans. Previously, she managed 15 supplement brands, worked with professionals in the weight loss industry and completed coursework in nutrition at Stanford University.

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