16 Delicious Keto Dessert Recipes Easy to Make

Ever thought keto desserts were off the table? Think again! Our roundup of 16 Delicious Keto Dessert Recipes Easy to Make is here to sweeten your day without the guilt. From creamy cheesecakes to chocolatey delights, these treats prove that low-carb can still mean high flavor. Perfect for home cooks looking to indulge wisely, these recipes are your ticket to dessert heaven. Ready to dive in?

Keto Chocolate Avocado Mousse

Craving something sweet but keeping it keto? This chocolate avocado mousse is your guilt-free answer. It’s creamy, rich, and surprisingly easy to whip up with just a few ingredients.

Ingredients

• Avocados – 2 large
• Cocoa powder – ¼ cup
• Heavy cream – ½ cup
• Vanilla extract – 1 tsp
• Erythritol – ¼ cup

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a blender.
2. Add the cocoa powder, heavy cream, vanilla extract, and erythritol to the blender.
3. Blend on high speed for 1 minute, or until the mixture is completely smooth. Tip: Scrape down the sides of the blender halfway through to ensure everything is well incorporated.
4. Taste the mousse and adjust the sweetness by adding more erythritol if needed, blending for another 10 seconds.
5. Divide the mousse into 4 serving dishes and refrigerate for at least 1 hour before serving. Tip: Chilling helps the flavors meld and the texture to thicken.
6. Serve chilled with a dollop of whipped cream or fresh berries on top. Tip: For an extra chocolatey touch, sprinkle with cocoa powder or shaved dark chocolate.

This mousse is luxuriously smooth with a deep chocolate flavor that’ll make you forget it’s healthy. Try layering it with crushed nuts for a crunchy contrast or serving it in chocolate cups for a fancy twist.

Low Carb Cheesecake Fluff

Craving something sweet but keeping it low carb? This cheesecake fluff is your go-to. It’s light, fluffy, and satisfies that dessert craving without the guilt.

Ingredients

• Cream cheese – 8 oz
• Heavy whipping cream – 1 cup
• Vanilla extract – 1 tsp
• Erythritol – ¼ cup

Instructions

1. Place the cream cheese in a large bowl. Let it sit at room temperature for 30 minutes to soften.
2. Add the erythritol and vanilla extract to the cream cheese. Use an electric mixer to beat until smooth.
3. In a separate bowl, pour the heavy whipping cream. Beat on high speed until stiff peaks form, about 3 minutes.
4. Gently fold the whipped cream into the cream cheese mixture until fully combined. Tip: Don’t overmix to keep the fluff light.
5. Chill the mixture in the refrigerator for at least 1 hour before serving. Tip: This helps the flavors meld together.
6. Serve chilled. Tip: Garnish with fresh berries for a pop of color and extra flavor.

Light and airy, this cheesecake fluff melts in your mouth with every bite. The vanilla adds a warm sweetness, perfect for pairing with a crisp, tart berry on top. Try layering it with crushed nuts for a crunchy contrast.

Keto Peanut Butter Cookies

Ready to whip up something delicious that won’t kick you out of ketosis? These keto peanut butter cookies are your new best friend—easy to make, satisfying, and packed with flavor.

Ingredients

• Peanut butter – 1 cup
• Erythritol – ½ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Baking soda – ½ tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the peanut butter, erythritol, egg, vanilla extract, and baking soda. Mix until smooth. Tip: If the dough is too sticky, chill it in the fridge for 10 minutes.
3. Roll the dough into 12 equal-sized balls and place them on the prepared baking sheet. Tip: Use a cookie scoop for evenly sized cookies.
4. Flatten each ball with a fork, creating a criss-cross pattern. Tip: Dip the fork in water to prevent sticking.
5. Bake for 10-12 minutes, until the edges are golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Soft, chewy, and just the right amount of sweet, these cookies are perfect with a cup of almond milk. Try drizzling them with melted dark chocolate for an extra treat.

Sugar-Free Chocolate Chip Cookies

Very few things beat the comfort of biting into a warm, freshly baked chocolate chip cookie. And guess what? You can enjoy that same cozy feeling without the sugar rush. Here’s how to whip up a batch of sugar-free chocolate chip cookies that are just as satisfying.

Ingredients

• Flour – 1 ½ cups
• Baking soda – 1 tsp
• Salt – ½ tsp
• Butter – ½ cup, softened
• Erythritol – ¾ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Sugar-free chocolate chips – 1 cup

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Tip: Sifting the flour can make your cookies lighter.
3. In a large bowl, beat the softened butter and erythritol until creamy. Tip: Ensure the butter is at room temperature for easier mixing.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually mix in the dry ingredients until just combined. Tip: Overmixing can lead to tough cookies.
6. Fold in the sugar-free chocolate chips.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Unbelievably, these cookies come out with a perfect chewy center and crisp edges, just like the classic version. Try serving them with a glass of almond milk for a guilt-free treat that feels indulgent.

Keto Almond Flour Brownies

Alright, let’s dive into making these irresistible Keto Almond Flour Brownies that are sure to satisfy your chocolate cravings without the guilt. Perfect for those on a keto diet or anyone looking for a healthier dessert option.

Ingredients

• Almond flour – 1 cup
• Cocoa powder – ½ cup
• Butter – ½ cup
• Eggs – 3
• Erythritol – ¾ cup
• Vanilla extract – 1 tsp
• Baking powder – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a microwave-safe bowl, melt the butter in 30-second bursts until fully melted.
3. Whisk the eggs, erythritol, and vanilla extract into the melted butter until well combined.
4. Sift the almond flour, cocoa powder, baking powder, and salt into the wet ingredients. Mix until just combined to avoid overworking the batter.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean. Remember, the brownies will continue to set as they cool.
7. Let the brownies cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.

These brownies come out fudgy with a rich chocolate flavor that’s perfectly sweetened. Try serving them warm with a scoop of keto-friendly ice cream for an extra indulgent treat.

Coconut Flour Keto Pancakes

Hey, you’re going to love these fluffy, guilt-free pancakes that are perfect for your keto lifestyle. Made with coconut flour, they’re a breeze to whip up for a quick breakfast or brunch.

Ingredients

• Coconut flour – ¼ cup
• Eggs – 4
• Almond milk – ¼ cup
• Baking powder – ½ tsp
• Butter – 2 tbsp

Instructions

1. In a large bowl, whisk together the coconut flour, eggs, almond milk, and baking powder until smooth. Let the batter sit for 5 minutes to thicken.
2. Heat a non-stick skillet over medium heat and add ½ tbsp of butter, letting it melt and coat the pan.
3. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface.
4. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown. Tip: Keep the heat medium to avoid burning.
5. Repeat with the remaining batter, adding more butter to the skillet as needed. Tip: Stack cooked pancakes on a plate in a warm oven to keep them hot.
6. Serve warm with your favorite keto-friendly syrup or toppings. Tip: For extra flavor, add a pinch of cinnamon to the batter before cooking.

Zesty and light, these pancakes have a subtle coconut flavor that pairs wonderfully with berries or a dollop of whipped cream. They’re surprisingly filling, making them a great start to your day.

Keto Vanilla Ice Cream

Mmm, who says you can’t enjoy ice cream on a keto diet? This vanilla ice cream is creamy, dreamy, and totally low-carb. You’re going to love how simple it is to whip up.

Ingredients

• Heavy cream – 2 cups
• Erythritol – ½ cup
• Vanilla extract – 1 tsp
• Egg yolks – 4

Instructions

1. In a medium bowl, whisk together the egg yolks and erythritol until pale and slightly thickened.
2. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer, about 5 minutes. Tip: Stir constantly to prevent burning.
3. Slowly pour the hot cream into the egg mixture, whisking continuously to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 3-5 minutes. Tip: Don’t let it boil or the eggs will scramble.
5. Remove from heat and stir in the vanilla extract.
6. Pour the mixture into a clean bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight. Tip: For faster chilling, place the bowl in an ice bath before refrigerating.
7. Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions, about 20-25 minutes.
8. Transfer the ice cream to a freezer-safe container and freeze until firm, about 2 hours.

This keto vanilla ice cream is luxuriously smooth with a rich, creamy texture that’ll make you forget it’s low-carb. Try serving it with a sprinkle of crushed nuts or a drizzle of sugar-free chocolate sauce for an extra treat.

Chocolate Keto Fat Bombs

Mmm, you’re going to love these Chocolate Keto Fat Bombs. They’re the perfect little treat when you’re craving something sweet but want to keep it low-carb.

Ingredients

• Coconut oil – ½ cup
• Unsweetened cocoa powder – ¼ cup
• Almond butter – ¼ cup
• Stevia – 1 tbsp
• Vanilla extract – 1 tsp

Instructions

1. Line a mini muffin tin with paper liners.
2. In a microwave-safe bowl, melt the coconut oil in 30-second bursts until fully liquid.
3. Whisk in the cocoa powder until smooth.
4. Add almond butter, stevia, and vanilla extract to the bowl. Mix well.
5. Pour the mixture into the prepared muffin tin, filling each liner about halfway.
6. Freeze for 30 minutes, or until solid.
7. Pop the fat bombs out of the liners and store in an airtight container in the freezer.

Unbelievably rich and fudgy, these fat bombs melt in your mouth. Try rolling them in crushed nuts or coconut flakes for an extra crunch.

Keto Pumpkin Spice Muffins

Kickstart your morning with these keto pumpkin spice muffins that are as easy to make as they are delicious. Perfect for those cozy fall mornings or whenever you’re craving something sweet without the guilt.

Ingredients

• Almond flour – 2 cups
• Pumpkin puree – ½ cup
• Eggs – 3
• Butter – ¼ cup, melted
• Pumpkin spice – 1 tbsp
• Baking powder – 1 tsp
• Salt – ½ tsp
• Stevia – ¼ cup

Instructions

1. Preheat your oven to 350°F and line a muffin tin with liners.
2. In a large bowl, mix almond flour, baking powder, pumpkin spice, and salt.
3. In another bowl, whisk together pumpkin puree, eggs, melted butter, and stevia until smooth.
4. Combine the wet and dry ingredients, stirring until just mixed. Tip: Overmixing can lead to dense muffins.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Tip: Keep an eye on them after 20 minutes to avoid overbaking.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Tip: They firm up as they cool, so patience is key.

Out of the oven, these muffins are moist with a perfect crumb, bursting with warm pumpkin spice flavors. Try them with a dollop of whipped cream for an extra treat.

Low Carb Raspberry Cheesecake Bars

Deliciously creamy and just the right amount of sweet, these low carb raspberry cheesecake bars are a guilt-free treat you’ll love. Perfect for when you’re craving something indulgent but want to keep it light.

Ingredients

• Almond flour – 1 ½ cups
• Butter – ½ cup, melted
• Erythritol – ¼ cup
• Cream cheese – 16 oz, softened
• Heavy cream – ½ cup
• Raspberries – 1 cup
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a bowl, mix almond flour, melted butter, and 2 tbsp of erythritol until combined. Press evenly into the bottom of the prepared pan. Tip: Use the bottom of a glass to press the crust down firmly for an even layer.
3. Bake the crust for 10 minutes, then let it cool slightly.
4. While the crust cools, beat the cream cheese, remaining erythritol, and vanilla extract until smooth. Tip: Ensure your cream cheese is at room temperature to avoid lumps.
5. Gently fold in the heavy cream until the mixture is creamy and well combined.
6. Spread the cream cheese mixture over the cooled crust.
7. Drop spoonfuls of raspberries onto the cream cheese layer and swirl gently with a knife. Tip: Frozen raspberries work just as well as fresh and are easier to swirl without breaking.
8. Chill in the refrigerator for at least 4 hours, or until set.

The bars come out with a rich, creamy texture and a tangy raspberry swirl that cuts through the sweetness. Serve them chilled with a few extra raspberries on top for a beautiful presentation.

Keto Lemon Blueberry Bread

Ready to dive into a deliciously moist and tangy treat that won’t kick you out of ketosis? This Keto Lemon Blueberry Bread is your go-to for a sweet fix without the guilt, packed with vibrant flavors that’ll brighten up your day.

Ingredients

• Almond flour – 2 cups
• Baking powder – 1 tsp
• Salt – ½ tsp
• Eggs – 3
• Butter – ½ cup, melted
• Erythritol – ½ cup
• Lemon zest – 1 tbsp
• Lemon juice – 2 tbsp
• Blueberries – 1 cup

Instructions

1. Preheat your oven to 350°F and grease a loaf pan.
2. In a large bowl, mix almond flour, baking powder, and salt.
3. In another bowl, whisk eggs, melted butter, erythritol, lemon zest, and lemon juice until smooth.
4. Combine wet and dry ingredients, stirring until just mixed to avoid a dense bread.
5. Gently fold in blueberries to distribute evenly without crushing them.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7. Bake for 50 minutes or until a toothpick inserted comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This bread comes out wonderfully moist with a perfect balance of sweet and tart. Try slicing it thick and toasting lightly for a crispy edge that contrasts beautifully with the soft interior.

Almond Butter Keto Fudge

Ready to whip up something delicious that fits your keto lifestyle? This almond butter keto fudge is a game-changer—easy to make, incredibly satisfying, and just the right amount of sweet.

Ingredients

• Almond butter – 1 cup
• Coconut oil – ½ cup
• Vanilla extract – 1 tsp
• Stevia – ¼ tsp
• Sea salt – ¼ tsp

Instructions

1. Line a small baking dish with parchment paper. Tip: A little coconut oil on the paper helps it stick better.
2. In a microwave-safe bowl, combine almond butter and coconut oil. Microwave for 30 seconds. Stir well.
3. Add vanilla extract, stevia, and sea salt to the bowl. Mix until everything is fully incorporated. Tip: If the mixture is too thick, microwave for another 10 seconds.
4. Pour the mixture into the prepared baking dish. Smooth the top with a spatula. Tip: For extra texture, sprinkle a pinch of sea salt on top before it sets.
5. Freeze for at least 1 hour, or until firm.
6. Cut into small squares and serve. Store leftovers in the freezer.

So creamy and rich, this fudge melts in your mouth with a perfect balance of sweet and salty. Try topping it with crushed nuts for an extra crunch.

Keto Cinnamon Roll Fat Bombs

Got a sweet tooth but keeping it keto? These cinnamon roll fat bombs are your new best friend. They’re quick, easy, and hit all the right spots without the guilt.

Ingredients

• Cream cheese – 4 oz
• Butter – ¼ cup
• Erythritol – ¼ cup
• Cinnamon – 1 tsp
• Vanilla extract – ½ tsp

Instructions

1. Soften the cream cheese and butter by leaving them out at room temperature for 30 minutes. Tip: This makes them easier to mix.
2. In a medium bowl, combine the cream cheese, butter, erythritol, cinnamon, and vanilla extract. Mix until smooth. Tip: Use a hand mixer for a smoother consistency.
3. Roll the mixture into 12 small balls, about 1 inch in diameter. Tip: Wet your hands slightly to prevent sticking.
4. Place the balls on a parchment-lined tray and freeze for 1 hour, or until firm.

Unbelievably creamy with a spicy cinnamon kick, these fat bombs are perfect straight from the freezer. Try rolling them in chopped nuts for an extra crunch.

Chocolate Peanut Butter Keto Bars

So, you’re looking for a guilt-free treat that satisfies your sweet tooth without kicking you out of ketosis? These Chocolate Peanut Butter Keto Bars are just what you need—easy to make, delicious, and totally keto-friendly.

Ingredients

• Almond flour – 1 cup
• Peanut butter – ½ cup
• Erythritol – ¼ cup
• Cocoa powder – ¼ cup
• Butter – ¼ cup
• Vanilla extract – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a medium bowl, mix almond flour, erythritol, cocoa powder, and salt until well combined.
3. Add peanut butter, melted butter, and vanilla extract to the dry ingredients. Stir until a thick dough forms. Tip: If the dough is too sticky, chill it in the fridge for 10 minutes.
4. Press the dough evenly into the prepared baking pan. Tip: Use a piece of parchment paper to press down the dough smoothly without sticking to your hands.
5. Bake for 15 minutes, or until the edges are slightly firm. Tip: Don’t overbake to keep the bars chewy.
6. Let the bars cool completely in the pan before cutting into squares.

Absolutely divine, these bars have a rich chocolate flavor with a creamy peanut butter undertone. Serve them chilled for a firmer texture or slightly warmed for a gooier experience. Either way, they’re a perfect keto dessert or snack.

Keto Strawberry Shortcake

Let’s dive into making a delicious Keto Strawberry Shortcake that’s as easy to whip up as it is to enjoy. Perfect for those summer days when you’re craving something sweet but want to keep it low-carb.

Ingredients

• Almond flour – 2 cups
• Baking powder – 1 tsp
• Salt – ¼ tsp
• Butter – ½ cup, melted
• Eggs – 2
• Erythritol – ½ cup
• Vanilla extract – 1 tsp
• Heavy cream – 1 cup
• Strawberries – 1 cup, sliced

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round baking pan.
2. In a large bowl, mix almond flour, baking powder, and salt.
3. Add melted butter, eggs, erythritol, and vanilla extract to the dry ingredients. Stir until well combined. Tip: For a smoother batter, let it sit for 5 minutes before baking.
4. Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick comes out clean. Tip: Don’t open the oven door too early to prevent the cake from sinking.
5. While the cake cools, whip the heavy cream until stiff peaks form. Tip: Chill your bowl and beaters for 10 minutes before whipping for best results.
6. Once the cake is cool, slice it in half horizontally. Spread half of the whipped cream on the bottom layer, top with sliced strawberries, then cover with the top layer.
7. Spread the remaining whipped cream on top and garnish with more strawberries.

Moist, fluffy, and bursting with fresh strawberry flavor, this Keto Strawberry Shortcake is a dream. Serve it chilled for an extra refreshing treat on a hot day.

Low Carb Chocolate Mug Cake

This low carb chocolate mug cake is your quick fix when that sweet tooth comes knocking. Perfect for those nights when you’re craving something decadent but don’t want to stray from your low-carb lifestyle.

Ingredients

• Almond flour – ¼ cup
• Cocoa powder – 2 tbsp
• Baking powder – ¼ tsp
• Egg – 1
• Heavy cream – 2 tbsp
• Sweetener – 2 tbsp
• Vanilla extract – ½ tsp

Instructions

1. In a microwave-safe mug, whisk together the almond flour, cocoa powder, and baking powder until no lumps remain.
2. Add the egg, heavy cream, sweetener, and vanilla extract to the mug. Mix until the batter is smooth.
3. Microwave on high for 90 seconds. Tip: If your microwave doesn’t have a turntable, pause halfway to rotate the mug for even cooking.
4. Let the cake sit in the mug for 1 minute before eating. Tip: This helps it set and makes it easier to handle.
5. Enjoy straight from the mug or turn it out onto a plate. Tip: A dollop of whipped cream on top takes it to the next level.

Perfectly moist and rich, this mug cake has a fudgy center that’s hard to resist. Try sprinkling a few crushed nuts on top for an extra crunch.

Conclusion

Looking for a sweet treat that fits your keto lifestyle? Our roundup of 16 delicious keto dessert recipes offers something for everyone, from chocolate lovers to fruit enthusiasts. Each recipe is easy to make, ensuring your dessert cravings are satisfied without the guilt. We’d love to hear which recipes you try—leave a comment with your favorites and don’t forget to share this article on Pinterest for fellow keto friends to enjoy!