TABLE OF CONTENTS
Keto Grasshopper Cheesecake Bites . . . . . . . . 3
Keto chocolate cake
with peanut buttercream . . . . . . . . . . . . . . . 4
Almond and Coconut Crackle Cookies . . . . . . . 7
Avocado Coconut Ice Cream . . . . . . . . . . . . . . 8
Coconut Flour Chocolate Keto Mug Cake . . . . 10
Dairy Free Keto Chocolate Silk Pie . . . . . . . . 12
Keto Cheesecake Stuffed Brownies . . . . . . . 14
Pecan Softies with Sea Salt
and Dark Chocolate . . . . . . . . . . . . . . . . . . . 16
Almond Roll with Pumpkin
Cream Cheese Filling . . . . . . . . . . . . . . . . . 17
Keto Raspberry Ice Cream . . . . . . . . . . . . . . 19
Toffee Nut Cake Donuts . . . . . . . . . . . . . . . 20
Keto Flan . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Keto Chocolate Cake
With Chocolate Glaze . . . . . . . . . . . . . . . . . 24
Low Carb Keto Cupcakes . . . . . . . . . . . . . . . 26
Healthy Low-Carb Blueberry Cupcakes . . . . . 28
Keto Texas Sheet Cake With
Chocolate Avocado Frosting . . . . . . . . . . . . . 29
KETO DESERTS
Gluten-free Chocolate
Coconut Cupcakes . . . . . . . . . . . . . . . . . . . 31
Low Carb Vegan Cupcakes —
Matcha Coconut! . . . . . . . . . . . . . . . . . . . . 33
White Chocolate and Raspberry
Keto Cake . . . . . . . . . . . . . . . . . . . . . . . . . 35
Nice ‘N Crisp Oreo Cookies
(gluten free & keto) . . . . . . . . . . . . . . . . . . 37
No-Bake Coconut Cookies |
Coconut Delights . . . . . . . . . . . . . . . . . . . . 40
Keto Sugar Cookies . . . . . . . . . . . . . . . . . . . 42
Double Chocolate Chip Keto Cookies . . . . . . . 44
Keto Cookies | Gluten-Free Spiced
Keto Cookies . . . . . . . . . . . . . . . . . . . . . . . 46
Keto Lava Cake . . . . . . . . . . . . . . . . . . . . . . 48
Keto Low Carb Cinnamon Rolls
(Sugar Free, Almond Flour Free) . . . . . . . . . . 50
Sugar Free Vanilla Bean Frappuccino
(Keto, Low Carb) . . . . . . . . . . . . . . . . . . . . 52
Raspberry Lemon Popsicles . . . . . . . . . . . . . 53
Low Carb Cheesecake . . . . . . . . . . . . . . . . . 54
Low-Carb Banana Pudding . . . . . . . . . . . . . . 56
2
 03. Press the dough into the baking pan.
Bake dough for 8 minutes, or light brown.
Remove pan from oven and set aside to
cool as the crust.
04. Using a high-speed mixer, create the
filling by beating the cream cheese and
remaining two cups erythritol until smooth.
Set aside the cream cheese filling.
05. Place the mint leaves and heavy cream
in a food processor and blend until smooth. 
Add the mint cream mixture to the cream
cheese filling and fold in.
06. Scoop the mint and cream cheese filling
KETO GRASSHOPPER into the prepared crust. Place the pan in the
CHEESECAKE BITES freezer for 3 hours or until firm.
07. Remove the cheesecake from the
pan, and slice into 64 squares. Place the
I NGRE D I E NT S cheesecake back into the freezer.
1½ cups almond flour 08. In the microwave, heat chocolate in
2½ cups powdered erythritol 40-second intervals, stirring frequently
5 Tbsp butter, melted until thin. Add mint extract to the melted
chocolate.
1 lb cream cheese, softened
15  whole mint leaves 09. Dip or drizzle each cheesecake square in
the mint chocolate and allow to cool.
¼ cup heavy cream
6 oz low carb dark chocolate
¼ tsp mint extract NUTR ITION
This makes a total of 64 servings of Keto
Grasshopper Cheesecake Bites. Each
I NS T R UC T I O NS serving comes out to be
01. Pre-heat oven to 350 degrees. Line a
square baking pan with parchment paper.  Calories 121.94
In a large bowl, mix the almond flour and a Fat 11.85 g
half cup of powdered erythritol.
Net Carbs 1.92 g
02. Pour melted butter into the bowl. Mix
Protein 2.32 g
ingredients together until dough forms.

KETO DESERTS 3
KETO CHOCOLATE Peanut buttercream frosting
8 oz salted butter, room temperature
CAKE WITH PEANUT 8 oz cream cheese
BUTTERCREAM ½ cup unsalted and sugar free peanut
butter
SERVINGS: 10
¼ cup powdered erythritol
2 tsp vanilla extract
I NGRE D I E NT S Decorations
Chocolate cake 10 cherries (optional)
1 cup almond flour ½ cup heavy whipping cream
¾ cup granulated erythritol 1 Tbsp chopped salted peanuts
½ cup unsweetened cocoa powder
1½ Tbsp ground psyllium husk powder INS TR UCTIONS
1 Tbsp baking powder
01. Position rack in middle of oven and
¼ tsp salt preheat to 350°F (180°C).
4 eggs
02. Combine almond flour, sweetener,
8 oz cream cheese cocoa powder (sift to eliminate lumps),
4 oz salted butter, melted ground psyllium husk powder, baking

KETO DESERTS 4
powder and salt in a medium sized bowl.
Whisk until thoroughly combined. Set
aside.
03. In a big bowl, combine cream cheese
and melted butter with an electric mixer.
Add eggs, one at a time, while mixing
continuously. Mix for a couple of minutes
until combined and smooth.
04. Add flour mixture into egg bowl and
whisk for a couple of minutes until cake
batter is smooth.
05. Grease two 7-inch (18 cm) cake pans —
or make one at a time if you only have one
pan. Pour half of batter in each cake pan
and spread out evenly. Bake in oven for
25–30 minutes or until a toothpick inserted
in the middle comes out clean.
06. Allow to cool for at least 10 minutes in
pan before transferring to a rack to cool.
Wrap layers with plastic wrap and place
in the refrigerator to cool completely,
preferably overnight.
cherries on top — one for each piece of
Peanut buttercream frosting cake. Chop peanuts and sprinkle on top.
01. Combine room temperatured butter, I don’t have granulated erythritol — what
cream cheese and peanut butter in a bowl. should I do?
Add sweetener (sift to eliminate lumps) and
vanilla extract. Beat with electric mixer until Don’t worry, just mix regular erythritol in a
smooth. food processor for a couple of minutes until
granulated. You could also use a few drops
Assemble the cake
of liquid stevia as a replacement.
01. Place one layer with the flat side up on
Can I prepare the cake in advance?
a plate or cake stand. Cover top with 1/4
of frosting with a spatula or knife. Place If you’re making a layered cake as we did,
second layer on top and spread the rest of it’s better to prepare the cake layers one
the frosting on top and sides of cake. day before serving. Make the frosting on the
same day you’re going to enjoy it.
02. Whip heavy whipping cream until stiff
and decorate top with piped rosettes. Put Do I have to eat it all at once?

KETO DESERTS 5
No, you don’t have to. You could also Yes, you can! But the taste and consistency
surprise your neighbours with your tasty will be very different. 1 cup of almond flour
leftovers or cover it and it will stay fresh can be substituted for 1/3 cup of coconut
and moist in the refrigerator for at least 2–3 flour.
days. Put in the freezer to keep fresh up to 3
month. Thaw in refrigerator overnight. NUTR ITION
I don’t like peanuts — is there a substitute? 1 serving is 1 piece of cake.
Feel free to exchange the peanut butter
Net carbs 7g
for any other nut butter of your liking.
Hazelnuts and chocolate is another Fiber 3g
winning combination. You could also skip Fat 63 g
it completely and you’ll have tasty vanilla
frosting. Protein 12 g

Can I make this without almond flour? Calories 639 kcal

KETO DESERTS 6
ALMOND AND
COCONUT CRACKLE
COOKIES

I NGRE D I E NT S
2 large egg whites
8 Tbsp allulose
1 cup sliced almonds
¼ cup unsweetened coconut flakes

I NS T R UC T I O NS
01. Preheat oven to 325F.
02. Line baking sheets with parchment
paper or a silicone mat.
03. Combine egg whites and allulose into a
mixing bowl.
04. Whisk egg whites and sweetener in the
mixing bowl until mixture is thick, but not 12. Bake cookies for another 8-10 minutes
foamy. until they are toasted and crisp.
05. Stir in sliced almonds and unsweetened 13. Remove baking sheet from oven and
coconut flakes. cool.
06. Whip ingredients until mixture is evenly
distributed cookie batter. NUTR ITION
07. Spoon or scoop cookie batter into This makes 12 servings of Almond and
mounds on to the baking sheet. Coconut Crackle Cookies. Each serving
08. Space cookie batter mounds evenly and comes out to be
generously on baking sheet.
Calories 58.92
09. Flatten the top of the mounds with the
spoon or scoop. Fats 5.01 g

10. Bake cookies for 10 minutes. Net Carbs 0.83 g

Protein 2.31 g
11. Rotate the baking sheet in the oven.

KETO DESERTS 7
AVOCADO COCONUT INS TR UCTIONS
ICE CREAM 01. Cut avocado lengthwise and remove the
pit. Scoop avocado into a blender.
02. Add coconut milk, heavy cream, and
I NGRE D I E NT S sweetener into a blender with the avocado. 
Blend ingredients until smooth.
1 medium avocado
1 can coconut milk 03. Juice and zest lime. Add lime juice
and zest to blender. Blend ingredients
½ cup heavy cream
again for one minute. Refrigerate blended
¾ cup Allulose ingredients for at least one hour.
1 medium lime
04. Preheat pan. Place coconut flakes into
1 cup coconut flakes the pan. Toast until lightly brown around the
edges. Remove pan from heat. Set aside.

KETO DESERTS 8
05. Transfer avocado ice cream base to the NUTR ITION
ice cream machine and churn according to
This makes 8 servings of Avocado Coconut
manufacturer’s directions.
Ice Cream. Each serving comes out to be
06. Cover avocado ice cream base and
freeze. Calories 222.38
07. Serve and sprinkle with toasted coconut Fats 21.09 g
flakes to taste. Net Carbs 6.88 g
Protein 2.07 g

KETO DESERTS 9
COCONUT FLOUR INS TR UCTIONS
CHOCOLATE KETO 01. In a bowl mix together the coconut
flour, unsweetened cocoa powder, Swerve
MUG CAKE confectioners, and baking powder.
02. Add the two large eggs, melted butter,
and almond milk to the dry ingredients. Mix
I NGRE D I E NT S together.
2 Tbsp coconut flour 03. Add the cake batter to a greased coffee
2 Tbsp unsweetened cocoa powder mug. You’ll need one that holds at least 12
2 Tbsp Swerve confectioners ounces.
¼ tsp baking powder 04. Cook the mug in the microwave for
2 large eggs about 2 minutes. Cooking time may vary
with your microwave. Usually, I know it’s
2 Tbsp melted butter
done when the cake starts puffing up over
2 Tbsp unsweetened almond milk the top of the mug.

KETO DESERTS 10
05. Remove the finished cake from the mug
and slice in half to serve.

NU TRI T I O N
This makes a total of 2 servings of Coconut
Flour Chocolate Keto Mug Cake. Each
serving comes out to be

Calories 219
Fats 19.06 g
Net Carbs 2.95 g
Protein 7.23 g

KETO DESERTS 11
DAIRY FREE KETO 1-2 Tbsp water
2 Tbsp slivered almonds, to garnish
CHOCOLATE SILK PIE
INS TR UCTIONS
I NGRE D I E NT S
01. In a saucepan, heat the coconut cream,
2 (13.5 oz) cans chilled coconut
sweetener, vanilla, and almond butter until
milk, liquid discarded
they’re completely melted together.
½ cup almond butter
02. Remove from heat and stir in the
1 tsp vanilla extract
chocolate until the mixture is smooth and
¼ cup granulated erythritol the chocolate is melted.
4 oz low-carb dark chocolate
03. Refrigerate the mixture while you
1 cup almond flour prepare the crust.
2 Tbsp coconut flour
04. Whisk or sift the flours, sweetener, salt,
2 Tbsp granulated sweetener and xanthan gum.
1 tsp xanthan gum
05. Using a fork, cut in the ghee until
½ tsp sea salt the mixture is crumbly and beginning to
2 Tbsp ghee resemble dough.

KETO DESERTS 12
06. Add half the water and knead into NUTR ITION
dough. If it’s looking dry, add more water so
This makes a total of 8 servings of Dairy
the mixture is sticky to the touch.
Free Keto Chocolate Silk Pie. Each serving
07. Press into a pie tin and bake at 350F for comes out to be
15 minutes or until the edges brown.
Calories 421
08. Once the crust is baked, pour the
chocolate filling into the pie tin and place in Fat 41.31 g
the freezer for at least 4 hours. Net Carbs 6.6 g
09. Slice the pie and serve cold. Refrigerate Protein 8.7 g
any leftovers!

KETO DESERTS 13
KETO CHEESECAKE INS TR UCTIONS
STUFFED BROWNIES 01. Heat oven to 350F and line a brownie
pan with parchment. Make the cheesecake
I NGRE D I E NT S filling first by beating softened cream
cheese, egg for the filling, and granulated
For the Filling sweetener smooth. Set aside.
8 oz cream cheese
¼ cup granulated erythritol 02. Melt the chocolate and butter at
30-second intervals in the microwave,
1 large egg
frequently stirring until smooth. Let cool
For the Brownie slightly while you prepare the brownie.
3 oz low carb milk chocolate
5 Tbsp butter 03. Beat remaining eggs and sweetener on
medium until the mixture is frothy.
3 large eggs
½ cup granulated erythritol 04. Sift in the cocoa powder and almond
¼ cup cocoa powder flour and continue to beat until thin batter
½ cup almond flour forms.

KETO DESERTS 14
05. Pour in melted chocolate and beat
with the hand mixer on low for 10 seconds.
The batter will thicken to a mousse-like
consistency.
06. Pour ¾ of the batter in the prepared
pan, top with dollops of the cream cheese,
then finish with the remaining brownie
batter.
but once you remove it from the oven it
should firm completely. Cool before slicing!
NUTR ITION
This makes a total of 16 servings of Keto
Cheesecake Stuffed Brownies. Each serving
comes out to be

07. Using a spatula, smooth the batter over Calories 143.94

the cheesecake filling in a swirling pattern.
Fat 13.48 g
08. Bake for 25-30 minutes or until the
Net Carbs 1.9 g
center is mostly set. It may jiggle slightly
Protein 3.87 g

KETO DESERTS 15
PECAN SOFTIES WITH
SEA SALT AND DARK
CHOCOLATE

I NGRE D I E NT S
½ cup almond flour
1 cup pecan halves
1 ½ Tbsp butter, melted
1 tsp baking powder
¼ cup erythritol 05. Melt the chocolate by placing in a
½ tsp sea salt microwave safe bowl for 45 seconds. Stop it
1 large egg white every 15-20 seconds to stir.
1 oz low-carb dark 06. Drizzle each cookie with chocolate and
chocolate, melted for drizzle sprinkle with extra sea salt.

I NS T R UC T I O NS NUTR ITION
01. Heat oven to 350F and line a cookie This makes a total of 10 servings of Pecan
sheet with parchment paper. Combine Softies with Sea Salt Dark Chocolate. Each
the dry ingredients in a blender or food serving comes out to be
processor and pulse until the pecans are a
coarse ground. Calories 127.9

02. Add the butter, salt, and egg white Fat 12.66 g
into the blender and pulse a few times to Net Carbs 2.17 g
combine. The cookie dough should like wet
Protein 2.69 g
and feel sticky but still chunky.
03. Using a spoon or small scoop, portion
out 10 rounded cookie dough balls onto
the parchment. Flatten the tops of the balls
until you have evenly round, flat cookies.
04. Bake for 15 minutes or until the edges
begin to brown.

KETO DESERTS 16
ALMOND ROLL WITH 60 g salted butter, softened
50 g powdered erythritol/stevia blend
PUMPKIN CREAM 1 tsp pure vanilla bean paste
CHEESE FILLING 2 tsp pumpkin spice
170 g pumpkin puree

I NGRE D I E NT S
For the Cake
INS TR UCTIONS
125 g egg whites For the Cake
112 g powdered erythritol/stevia 01. Preheat oven to 400F.
blend, divided 02. In a mixing bowl, add egg whites and 56
112 g almond flour g sweetener.
3g pure almond extract ** 03. Using a whisk attachment, whip
For the Pumpkin Filling to medium stiff peaks. Stop when the
260 g cream cheese, softened but cool meringue holds its shape.

KETO DESERTS 17
04. In a separate bowl, combine the
remaining 56 g sweetener, almond flour,
and flavoring.
05. Whisk to combine until homogenous.
06. In three additions, gently fold in the dry
mixture into the egg whites. Use the biggest
rubber spatula you have, this ensures less
frequent folding thus keeping the air in the
sponge intact.
07. Evenly spread the batter on a grease
and parchment (or baking foil) lined quarter
sheet tray, approx 9” X 13” jelly roll pan.
08. Bake for 10-12 minutes. Invert onto a
parchment lined wire rack to cool.
For the Pumpkin Filling
01. In a medium bowl, beat the cream
cheese until smooth.
02. Add the sweetener. Continue until fluffy
and light.
03. Add vanilla paste and pumpkin spice.
Beat until well incorporated.
be smooth and light. Adjust the sweetness
with more some liquid stevia, to taste.
06. Refrigerate until ready to use. Make
sure to re-whip (by hand is fine) until fluffy
before using.
Assembly
01. Evenly spread the filling over the
sponge.
02. Gently roll to form into a log, using
the parchment to lift the cake. I find that
rolling the cake from the shorter side yields
a thicker roll and less cracking. Refrigerate
until ready to serve.
NUTR ITION
This makes 12 servings of almond roll with
pumpkin cream cheese filling. Each serving
comes out to be
Calories 179.5
Fats 16.24 g

04. In two intervals, add the pumpkin Net Carbs 3.54 g

puree, scraping the bowl in between Protein 4.76 g
addition.
05. Add the butter and beat until the
mixture comes together. Your filling should

KETO DESERTS 18
KETO RASPBERRY ICE 03. When the raspberries have thawed and
softened, place in a blender and puree. Pass
CREAM through a fine-meshed strainer and discard
seeds.
I NGRE D I E NT S 04. Stir in allulose. Mix until dissolved.
680 g (24 oz) raspberries, frozen 05. Pour raspberry mixture onto the
150 g (5 oz) allulose* cream mixture. Mix until homogeneous.
Refrigerate for at least 4 hours.
50 g (2 oz) fromage blanc **
225 g (8 oz) heavy whipping cream 06. Using an ice cream maker, churn per
manufacturers instructions.
*If substituting erythritol, use about 200 g
(7 oz)
**Available online. May substitute with
NUTR ITION
Greek yogurt or mascarpone.
This makes 16 (1/2 cup) servings of
Raspberry Ice Cream. Each serving comes
I NS T R UC T I O NS out to be
01. Place frozen raspberries in a bowl.
Leave to thaw at room temperature about Calories 73.16
30 minutes to an hour. Fats 5.42 g
02. Meanwhile, in a separate bowl, mix Net Carbs 4.04 g
to combine the fromage blanc and heavy
Protein 1.12 g
whipping cream. Refrigerate.

KETO DESERTS 19
TOFFEE NUT CAKE Chocolate Coating
2 oz unsweetened baker’s chocolate
DONUTS 3 Tbsp butter
2 Tbsp powdered erythritol
I NGRE D I E NT S Toffee Nuts
⅓ cup raw walnuts
Donut
1 Tbsp erythritol
2 Tbsp butter, softened
½ Tbsp butter
½ cup erythritol
Pinch of sea salt
2 large eggs
1 Tbsp unsweetened coconut, optional
¼ cup unsweetened almond milk
garnish
1 tsp vanilla
*This recipe is virtually dairy free when you
1 cup almond flour substitute nondairy milk but feel free to use
1 Tbsp psyllium husk powder whole milk if you prefer. Whole milk will
1 Tbsp baking powder yield a denser donut but will still work!

KETO DESERTS 20
I NS T R UC T I O NS
Donut
01. Heat oven to 350F and prepare a 6
welled donut pan with non-stick cooking
spray. Cream the softened butter and sugar
together until the butter and sugar are
evenly mixed.
Erythritol and set aside until the donuts are
ready for dipping.
Toffee Nut Topping
08. Heat nuts, sweetener, and butter in a
small microwave-safe dish for 45 seconds
at a time, stirring frequently until the nuts
begin to caramelize.

02. Add two eggs and beat with a hand 09. Spread nuts on parchment paper and
mixer or whisk until the eggs are light and sprinkle with salt.
frothy. 10. Dip the donuts in the liquid chocolate or
03. Pour in milk and vanilla and beat again drizzle over the top.
just to make sure all of the ingredients are 11. Top with toffee nuts and optional
mixed well. shredded coconut. Store in an airtight
04. Using a sifter or mesh colander, add half container.
of the dry ingredients to the wet and mix
well.
NUTR ITION
05. Finish by sifting the remaining dry
ingredients and stir until batter forms. This makes a total of 6 servings of Toffee
Nut Cake Donuts. Each serving comes out
06. Pour batter into prepared donut pan to be
and bake for 20 minutes or until the donuts
begin to brown. Cool completely before Calories 340.83
removing from pan.
Fat 31.11 g
Chocolate Coating
Net Carbs 4.81 g
07. Melt unsweetened chocolate and butter
Protein 8.64 g
in a microwave-safe dish. Mix in powdered

KETO DESERTS 21
KETO FLAN 02. Add the water and butter.
03. Stir occasionally until the sauce has
become a golden brown.
TH E P R E PA R AT I O N 04. Pour into the bottom of each ramekin,
⅓ cup erythritol, for caramel covering the bottom nicely. Set aside and
⅛ cup water let them cool.
1 Tbsp butter 05. In a bowl, mix together the heavy
1 cup heavy whipping cream whipping cream, remaining erythritol, and
2 large eggs vanilla.
2 large egg yolks 06. In a separate bowl, whisk together your
1 Tbsp vanilla whole eggs. Then add in the yolks, whisking
once more.
¼ cup erythritol, for custard
07. Slowly stir your eggs into the cream mix.
08. Pour the custard into each ramekin, on
I NS T R UC T I O NS top of the caramel.
01. In a deep pan, heat up the erythritol for 09. Place the ramekins into a casserole dish
the caramel. Stir it frequently. and fill over halfway with hot water. Bake at

KETO DESERTS 22
350F for 30 minutes. Take the casserole dish NUTR ITION
out of the oven but leave the ramekins in
This makes a total of 4 servings of Keto
the hot water for another 10 minutes.
Flan. Each serving comes out to be
10. Using tongs, take out the ramekins
and let them sit for at least 4 hours, or Calories 298
overnight, in the fridge. Fats 31.5 g
11. When ready to eat, take a knife and Net Carbs 2.4 g
slowly run it on the inside of the custard to
release it from the ramekin. Protein 4.5 g

12. Turn the ramekin upside down and

slowly jiggle the custard onto the plate.
13. Enjoy!

KETO DESERTS 23
KETO CHOCOLATE ½ cup cacao powder
Pinch of salt
CAKE WITH Additional grass-fed butter, ghee, or
CHOCOLATE GLAZE coconut oil for greasing
Chocolate Glaze
SERVES: 8
1 cup coconut cream (from a BPA-free
can of full-fat coconut milk)
I NGRE D I E NT S 1 Tbsp ghee or coconut oil
Chocolate Cake 1 tsp vanilla extract
½ cup coconut flour 1 Tbsp cacao powder
5 eggs, separated 1 Tbsp erythritol, xylitol, or MitoSweet,
or roughly 10 drops of liquid
½ cup coconut oil or grass-fed ghee,
stevia
melted
Pinch of salt
½ cup coconut cream
2 tsp vanilla extract, or 1 tsp vanilla
powder INS TR UCTIONS
4 Tbsp granulated sweetener (or more to 01. Preheat oven to 350 degrees. Grease an
taste), such as birch xylitol, non- 8-inch metal cake pan with butter, ghee, or
GMO erythritol, or MitoSweet coconut oil.

KETO DESERTS 24
02. Whisk egg whites until they develop a NUTR ITION
foamy consistency.
Amount Per Serving
03. In a separate bowl, mix all remaining
chocolate cake ingredients. Then slowly Calories 321
fold egg whites into the batter. Total Fat 30 g
04. Pour batter into cake pan. Bake for 25 Sodium 65 mg
minutes, or until a knife inserted into the
center of the cake comes out clean. Total Carbs 22.4 g

05. While keto chocolate cake cools, Dietary Fiber 5.5 g

prepare glaze. In a saucepan on low Total Sugars 1.9 g
heat, add all glaze ingredients and whisk
Sugar alcohols 12 g
continuously to combine.
Net Carbs 4.9 g
06. Pour chocolate glaze into a glass jar
and drizzle over the cake. Serve keto Protein 6.5 g
chocolate cake warm, or store covered on Potassium 158 mg
your counter or in the refrigerator (icing will
harden). Cholesterol 106 mg
Vitamin D 10 mcg
Calcium 27 mg
Iron 2 mg

KETO DESERTS 25
LOW CARB KETO
CUPCAKES
These amazing Keto Cupcakes really are the
best! A moist and easy low carb chocolate
cupcake recipe pulled together with just a
few simple ingredients.
SERVING: 12 CUPCAKES

I NGRE D I E NT S
⅓ cup coconut flour
½ cup unsweetened cocoa powder
¼ cup powdered erythritol (another low
carb sweetener of your choice
will work)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
4 whole eggs
1 tsp vanilla extract
8 drops stevia extract optional for extra 03. Make a well in the center of dry mixture.
sweetness Add eggs, vanilla extract, stevia (if adding),
olive oil and almond milk. Mix until
4 Tbsp extra light olive oil
ingredients are well combined. Allow to sit
½ cup unsweetened almond milk (or for 5-8 minutes.
another dairy-free alternative)
04. If mixture becomes thicker in
consistency than you’d like feel free to add
I NS T R UC T I O NS 2 Tablespoons of water to batter until it
01. Preheat oven to 350 degrees F. Prepare reaches your desired consistency.
a muffin tin by greasing or baking with 05. Spoon 2 Tablespoons of batter into each
cupcake liners. tin. Bake 20-22 minutes, or until toothpick
02. In a medium bowl whisk together comes out clean.
coconut flour, cocoa powder, erythritol, 06. Frost with your favorite low carb
baking powder, baking soda, and salt. frosting  and enjoy!

KETO DESERTS 26
NU TRI T I O N
Amount Per Serving (1 cupcake)

Calories 66
Calories from Fat 45
Total Fat 5g
Saturated Fat 1g
Cholesterol 1 mg
Sodium 116 mg
Potassium 88 mg
Total Carbohydrates 7g
Dietary Fiber 2g
Sugars 0g
Protein 1g

KETO DESERTS 27
HEALTHY LOW-CARB
BLUEBERRY CUPCAKES
The perfect healthy low-carb blueberry
cupcake — made with just a few ingredients
and coconut flour. Can also be baked as
a two layer cake or in a loaf tin. Your carb
loving friends won’t suspect a a thing!
SERVINGS: 12

I NGRE D I E NT S
110 g butter melted 05. Press in a few fresh blueberries in the
4 Tbsp granulated sweetener of batter of each cupcake.
choice or more to taste 06. Bake at 180C/350F for 15 minutes, or
50 g coconut flour until golden on the outside, and cooked in
1 tsp baking powder the centre. Ovens will vary so test as the
cupcakes are baking.
1 tsp vanilla
2 Tbsp lemon juice 07. Cover with sugar-free ream cheese
frosting. Vanilla or lemon flavour is perfect.
2 Tbsp lemon zest
Garnish with fresh blueberries and lemon
8 eggs — medium zest.
120 g fresh blueberries

NUTR ITION
I NS T R UC T I O NS
Amount Per Serving
01. Mix the melted butter, sweetener,
coconut flour, baking powder, vanilla, Calories 138
lemon juice and zest together. Calories from Fat 103
02. Add the eggs, one at a time, mixing Total Fat 11.4 g
between each addition.
Potassium 90 mg
03. Taste the cupcake batter to ensure you
have used enough sweetener and flavours Total Carbohydrates 4.6 g
to mask the subtle taste of coconut from Dietary Fiber 1.8 g
the coconut flour.
Sugars 1.8 g
04. Divide the mixture between 12 cupcake
Protein 4.4 g
cases.

KETO DESERTS 28
KETO TEXAS 1 tsp vanilla extract
“Buttermilk” (½ cup almond milk + 1 ½
SHEET CAKE WITH Tbsp apple cider vinegar)
CHOCOLATE 2 eggs
Chocolate Avocado Frosting
AVOCADO FROSTING
½ large avocado (about 3 Tbsp)
SERVES: 12 2 Tbsp cacao powder
1 Tbsp coconut oil
I NGRE D I E NT S ¼ cup unsweetened lite coconut milk
Texas Sheet Cake (or dilute 1/8 cup full-fat coconut
milk with 1/8 cup water)
½ cup coconut oil, melted
2 tsp liquid monk fruit extract
½ cup cold-brewed coffee (recipe here)
3 Tbsp cacao powder
½ tsp cinnamon INS TR UCTIONS
1 cup almond flour 01. Preheat the oven to 400 degrees.
½ cup coconut flour
02. In a small mixing bowl, combine
1 tsp baking soda coconut oil, cold brew, cacao powder, and
¼ cup liquid monk fruit extract cinnamon.

KETO DESERTS 29
03. In a large mixing bowl, combine the NUTR ITION
almond flour, coconut flour, baking soda,
and monk fruit extract. Amount Per Serving

04. In the small mixing bowl, whisk together Calories 208

the “buttermilk” (almond milk + apple cider Protein 4g
vinegar), eggs, and vanilla extract, then add
to the mixture in the large mixing bowl. Carbohydrates 8g

05. Mix everything until completely Fiber 4g

combined. You may use an electric mixer, Net Carbs 4g
but this works just as well mixing by hand.
Sugar <1 g
06. Add the batter to a 9×13 baking dish and
Fat 18 g
bake for 20 minutes.
Saturated Fat 10 g
07. Once finished, remove from the oven
and allow to cool while you make the Unsaturated Fat 8g
frosting. Cholesterol 31 g
08. Combine all frosting ingredients Potassium 98 g
together and mix with a mixer, blender/
food processor, or by hand until completely Calcium 7g
smooth. Iron 9g
09. Once the cake is completely cooled,
spread the frosting, then cut into slices.

KETO DESERTS 30
GLUTEN-FREE ½ ts baking soda
½ tsp paleo baking powder
CHOCOLATE 1 tsp apple cider vinegar
COCONUT CUPCAKES 2 tsp vanilla powder
2 tsp cinnamon
MAKES: 20 CUPCAKES
1 cup of xylitol of sweetener of choice
I NGRE D I E NT S Icing:
¼ cup cacao butter
Cupcakes:
¼ cocoa powder
1 cup coconut flour, sifted
Pinch of salt
250g grass-fed butter or ghee
2-3 Tbsp Brain Octane Oil
Pinch of salt
⅓ cup coconut cream
7 large eggs or 8 small-medium
sized eggs Xylitol or sweetener of choice
½ cup cacao butter Garnish:
½ cup cocoa powder Fresh berries

KETO DESERTS 31
I NS T R UC T I O NS 10. Remove the chilled icing from the
fridge. As an optional step, scoop the icing
01. Preheat the oven to 350°F (170°C). Line
out and re-blend to create a lighter and
two trays of muffin tins with paper cups.
fluffier icing. Spread over the tops of the
02. Add the cacao powder and butter to cooled muffins and garnish with berries.
a small saucepan and heat over low to
11. Store in the fridge.
medium heat until completely melted and
incorporated.
03. Add all ingredients to a food processor NUTR ITION
and blend until smooth and creamy.
Serving size One cupcake
04. Taste the mixture and adjust if needed; (About 54g)
adding a touch of extra sweetener of your
Calories 183
choice, cinnamon, vanilla, or a little more
salt to enhance the chocolate flavor. Total fat 21.6 g
05. Spoon the mixture into the pre- Sat Fat 11 g
prepared muffin trays evenly. Cholesterol 92 mg
06. Place in the oven and bake for roughly Sodium 73.5 mg
20 minutes.
Total Carb 5.7 g
07. While the cupcakes bake, add all the
icing ingredients to a small saucepan Dietary Fiber 3.8 g
and melt on a low to medium heat until Sugars 1.4 g
completely combined.
Protein 4g
08. Taste the icing mixture and adjust the
sweetness if needed. Pour into a bowl, then
place in the fridge to set.
09. When the muffins are golden brown and
cooked through, remove them from the
oven and let them cool.

KETO DESERTS 32
 1 cup raw cashews
½ cup full fat coconut milk (from a can!)
2 Tbsp Swerve, or other granulated
sweetener
1 tsp vanilla extract
½ tsp matcha powder

INS TR UCTIONS
To Make the Cupcakes:
01. Preheat oven to 350F. Grease or line 6
wells of a muffin tin (or use a silicone one!).
02. Pour water over coconut butter, and stir
until smooth and combined.
LOW CARB VEGAN 03. Mix in flax, vanilla, Swerve and salt. Let
CUPCAKES — MATCHA this sit for a few minutes for the flax seed to
get all
COCONUT!
04. In a separate bowl, combine baking
YIELD: 6 CUPCAKES, 16 SERVINGS OF FROSTING powder and coconut flour.
SERVING SIZE: 1 CUPCAKE WITH 1 TBSP OF FROSTING 05. Slowly add in flour mixture, and stir
until there are no lumps and everything is
even.
I NGRE D I E NT S
06. Divide into muffin tins and bake for 20-
For the Cupcakes: 25 minutes, until the tops are firm and the
¼ cup, plus 1 Tbsp (so, 5 Tbsp) edges are just starting to turn golden.
coconut flour
07. Remove from the oven and either wait a
½ cup coconut butter/manna few hours for these to cool, or pop them in
1 Tbsp ground flax seeds the freezer for 30 minutes while you make
¼ cup Swerve, or other granulated the frosting! It’s important that these set up
sweetener completely before being removed, or they
½ cup hot water will fall apart. So, chill them thoroughly!
Liners will also prevent this.
1 tsp vanilla extract
1 tsp baking powder To Make the Frosting:
pinch of salt 01. Dump all ingredients in a blender and
For the Frosting: pulverize until smooth, about 2-3 minutes.

KETO DESERTS 33
Spoon over chilled cupcakes. Sprinkle with
dried coconut, if you’d like!

NU TRI T I O N
Amount per serving

Calories 265
Fat 21 g
Carbs 7g net
Protein 5g
Fiber 6g

KETO DESERTS 34
WHITE CHOCOLATE 1 tsp baking powder
2 tsp apple cider vinegar
AND RASPBERRY KETO 2 cup raspberries
CAKE White chocolate sauce:
3 ½ oz cacao butter
SERVES: 8
½ cup coconut cream
I NGRE D I E NT S 2 tsp pure vanilla extract
Pinch of salt
Cake:
5 oz cacao butter, melted
2 oz grass-fed ghee
INS TR UCTIONS
½ cup coconut cream
For cake
1 cup green banana flour
3 tsp pure vanilla extract or 2 tsp 01. Preheat oven to 280 degrees.
vanilla powder 02. Combine all dry ingredients until
4 eggs thoroughly mixed through.
½ cup your choice granulated 03. Leaving the raspberries aside, add all
sweetener, such as Lakanto of the remaining ingredients and mix until
MonkFruit well combined.

KETO DESERTS 35
04. Line a small, 8-inch cake or loaf tin with 05. Scatter the cake with extra raspberries,
baking paper, and pour in the cake mix. and serve.
05. Scatter the raspberries (reserving some
for garnishing) over the top of the cake mix. NUTR ITION
As the cake bakes, they will sink towards
the bottom of the cake. Amount Per Serving

06. Place in your oven and bake for 1 hour, Calories 323
or until firm.
Total Fat 31.5 g
07. While it bakes, prepare the sauce.
Sodium 55 mg
For sauce:
Carbohydrates 9.8 g
01. Combine all ingredients in a saucepan
Dietary Fiber 3.2 g
on low heat.
Net Carbs 6.6 g
02. Use a fork to mix all ingredients well to
ensure the cacao butter combines with the Total Sugars 4.8 g
cream. Protein 4g
03. Remove from the heat and set aside to Cholesterol 82 mg
cool to room temperature. If it’s too cool,  it
will harden, and if it is too warm, it will be Potassium 223 mg
slightly runny. Vitamin D 8 mcg
04. Drizzle on each individual piece of cake Calcium 25 mg
when serving, or drizzle over the top of the
Iron 1 mg
entire cake if this is what you prefer.

KETO DESERTS 36
 INGR EDIENTS
For The Keto Oreo Cookies
144 g almond flour
37 g cocoa powder
13 g black cocoa powder or simply
more regular cocoa
¾ tsp kosher salt
½ tsp xanthan gum
½ tsp baking soda
¼ tsp espresso powder or instant
coffee (optional)
80 g unsalted grass-fed butter at
room temperature
128 g erythritol
1 egg
For Vanilla Cream Filling
56 g grass-fed butter
14 g coconut oil *
1 ½ tsp vanilla extract
pinch kosher salt
63-125 g Swerve confectioners or
NICE ‘N CRISP OREO powdered sweetener
COOKIES (GLUTEN
FREE & KETO) INS TR UCTIONS
01. Add almond flour, cocoa powder,
SERVINGS: 24 xanthan gum, salt, baking soda and
These gluten free and keto oreo cookies are espresso powder (optional) to a medium
the absolute bomb. Just like the original, bowl. Whisk until thoroughly combined and
expect a scrumptious vanilla cream set aside.
sandwiched between two properly crisp 02. Begin to cream butter in a large
dark chocolate cookies. bowl with an electric mixer, 1-2 minutes.
Oh, and if baking with cups rather than Add in sweetener and continue to beat
grams is your thing, just click on US Cups until thoroughly mixed and much of the
for an instant conversion. sweetener has dissolved (3-5 minutes).

KETO DESERTS 37
03. Add in egg, mixing until just
incorporated. The mixture will appear
slightly ‘broken’ (i.e. not thoroughly
smooth).
04. With your mixer on low, add in half
of your flour mixture- mixing until just
incorporated. Mix in the rest.
05. Wrap cookie dough with cling film
(saran wrap) and refrigerate for 1 hour (or
overnight).
06. Preheat oven to 350°F/180°C and line a
baking tray with parchment paper.
07. Roll out the dough between two pieces
of parchment paper until nice and thin.
Cutout the rounds (Oreos are roughly 1 3/4
inches in diameter).
08. Transfer cutout cookies onto prepared
baking tray and place in the freezer for 15
minutes prior to baking.
09. Bake for 8-12 minutes. Since the cookies
are dark already and you can’t guide
yourself by color, we suggest doing a trial
with one cookie if possible. When ready, mix until fully incorporated. Add powdered
the cookies will have puffed somewhat and sweetener to taste and mix until fully
smell amazing (this is our best cue here), incorporated and light and fluffy in texture.
but you’ll want to push the baking time to
12. Spread or pipe vanilla cream onto a
get them nice and crisp. So just keep an eye
cookie and sandwich between a second
out for them.
one. Refrigerate until set.
10. Allow to cool for ten minutes before
13. The cookies themselves keep well,
transferring to a cooling rack. Allow to cool
stored in an airtight container at room
completely, as they’ll continue to crunch up
temperature, for 5 days to a week. Once you
(because of the sugar alcohol, this may take
add the filling, keep them refrigerated in
a few hours!).
an airtight container for up to 3 days. The
11. To make the vanilla cream filling, cream shaped dough can be frozen for up to 3
butter and coconut oil (or more butter) in months, and they can be baked straight
a medium bowl with an electric mixer. Add from the freezer (adding 2-3 minutes more
in vanilla extract and a pinch of salt, and to the baking time).

KETO DESERTS 38
NOTE S
*Adding coconut oil to the vanilla cream
improves the texture quite a bit. It also adds
very little taste, but you can always use
refined coconut oil (tasteless) or simply add
more butter.
Please note that nutrition facts were
estimated per keto oreo cookie. We found
the recipe to yield 24 sandwich cookies (i.e.
4 dozen single cookies).

NU TRI T I O N
Amount Per Serving

Calories 86
Calories from Fat 72
Total Fat 8g
Saturated Fat 3g
Cholesterol 19 mg
Sodium 138 mg
Potassium 34 mg
Total Carbohydrates 2g
Dietary Fiber 1g
Protein 1g

KETO DESERTS 39
 ½ cup xylitol (or whatever sweetener
you like--see Recipe Notes)
2 tsp vanilla
⅜ tsp salt (adjust amount as desired)
Optional Toppings
Homemade Chocolate / Carob
Chips (melted for drizzle)
coconut shreds
finely-chopped nuts

INS TR UCTIONS
01. Put all ingredients in a food processor
or blender.
02. Combine until the mixture is blended
and sticks together. (Note: if you are using a
high-powered blender like a Vitamix, do not
turn your machine on high. You will likely
end up with Coconut Butter. While it will be
delicious, it won’t be these no-bake cookies.
03. Remove the mixture from the blender
NO-BAKE COCONUT / food processor and form into desired
shape. I really like the cute little shapes
COOKIES | COCONUT I was able to make with this little cookie
scoop. I had a little trouble with the “balls”
DELIGHTS falling apart but just gently press them back
These vegan No-Bake Coconut Cookies into the desired shape.
come together super quick and are loaded 04. Decorate with shredded coconut, cocoa
with healthy ingredients. Plus they’re paleo or carob powder, crushed nuts, or melted
and sugar free too! chocolate (I used my Homemade Chocolate
SERVINGS: 8 OR Carob Chips, piped from a plastic
baggie with a tiny hole cut in the corner) as
desired. Or leave them plain. They are great
I NGRE D I E NT S just as is (but I do think a little coconut
3 cups organic unsweetened shredded sprinkled on top adds a nice touch.
coconut 05. Leave to firm up on a plate. They will
⅜ cup organic coconut oil firm up at room temperature.

KETO DESERTS 40
06. You really don’t need to store these in
the fridge but I think they taste a tad bit
better cold.

NU TRI T I O N
Serving 1 delight
Calories 328.9 kcal
Carbohydrates 4.1 g
Protein 2.1 g
Fat 29.6 g
Saturated Fat 25.7 g
Polyunsaturated Fat 0.39 g
Monounsaturated Fat 1.48 g
Sodium 121.7 mg
Potassium 164.52 mg
Fiber 4.9 g
Sugar 2.3 g

KETO DESERTS 41
KETO SUGAR COOKIES
SERVES: 10-12

I NGRE D I E NT S
1 cup blanched almond flour
3 Tbsp coconut flour
1 egg
1 tsp baking powder
3 Tbsp grass-fed ghee or coconut oil
2 tsp vanilla extract or powder
Pinch of salt
2-3 Tbsp granulated sweetener such as
Lakanto, or liquid stevia to taste
Icing ingredients (optional):
4 Tbsp grass-fed ghee or coconut oil,
melted
2 Tbsp coconut cream (the thick part
from the can), room temperature
1 Tbsp granulated sweetener
1 tsp raw cacao (optional)

05. Lift the parchment sheet onto a baking

I NS T R UC T I O NS
01. Preheat your oven to 356 degrees
Fahrenheit.
02. In a bowl or blender, combine all of the
ingredients until it forms a dough that holds
together when you pinch it. It will still feel
slightly crumbly, so work carefully.
03. Lay out parchment paper and add
the dough on top. Lay another sheet of
parchment on top and gently roll (you can
do this in batches).
04. Using a cookie cutter or small glass, cut
sugar cookies into shapes.
tray and place in the oven. Bake for 15-20
minutes or until slightly golden.
06. Cookies will appear soft. Allow to cool
so they harden, then refrigerate for 10-15
minutes before dipping in icing (optional).
07. Prepare optional icing: In a small
bowl, mix together all ingredients until
incorporated. Line a tray with parchment.
08. Dip each chilled cookie into the icing
and place on the parchment. When all
cookies are dipped, return to the fridge. You
can also repeat this step and double dip
once the first coating sets.

KETO DESERTS 42
NU TRI T I O N
Amount Per Cookie

Calories 168
Total Fat 15.9 g
Sodium 7 mg
Total Carbs 5.2 g
Fiber 3.1 g
Sugars 0.5 g
Sugar Alcohols 1g
Net Carbs 1.1 g
Protein 3.2 g
Cholesterol 16 mg
Potassium 83 mg
Vitamin D 2 mcg
Calcium 28 mg
Iron 0 mg

KETO DESERTS 43
DOUBLE CHOCOLATE ½ tsp paleo baking powder
1 tsp apple cider vinegar
CHIP KETO COOKIES 2 tsp cinnamon (optional)
MAKES: 10 A pinch of salt
⅓ cup Chocolate Fuel Bar, or other
high-quality dark chocolate,
I NGRE D I E NT S chopped
2 cups blanched organic almond
meal (activated if possible, as
this helps to get rid of the gut INS TR UCTIONS
irritants) 01. Preheat the oven to 350F. Grease and
¼ cup grass-fed butter or ghee, melted line a baking tray with parchment paper.
2 Tbsp Collagen Powder (or 1 02. Add all your ingredients to a food
Tbsp Collagelatin) processor except the chocolate chips and
¼ cup cocoa powder collagen, and blitz to combine evenly.
½–¾ cup Lakanto (or sweetener of 03. Taste the dough and adjust the
choice) sweetness if needed.
1 tsp vanilla
04. Add the collagen and blend gently to
1 egg avoid destroying the delicate protein.

KETO DESERTS 44
05. Finally, add the chocolate chips and 10. Enjoy with a hot mug of bulletproof
give the mix a gentle stir to combine the coffee.
chips into the cookie dough.
11. Store the leftovers in an airtight
06. Begin rolling the mixture into balls and container when they’re completely cooled.
place them onto the lined baking tray.
07. Press the balls as flat as you like, they NUTR ITION
won’t rise much, so if you like them softer
and more chewy, keep them quite full. Amount Per Cookie
However if you like a crunchier cookie,
Calories 287
press them flat into even, well-formed
cookies. Total Fat 16.5 g
08. Place the cookies in the oven and bake Sodium 154 mg
for 10-12 minutes, or until golden brown. Carbohydrates 6.5 g
09. Remove from the oven when they’re Dietary Fiber 4g
ready and place the cookies onto a wire
cooling rack. Please note: if you use the Total Sugars 0.8 g
Collagelatin, these cookies are best eaten Protein 6.5 g
warm from the oven. When they cool down
Potassium 280 mg
completely they will have a slightly firmer
texture due to the gelatin. Magnesium 333 mg

KETO DESERTS 45
KETO COOKIES | INGR EDIENTS
GLUTEN-FREE SPICED Cream Together
4 Tbsp softened butter or coconut oil
KETO COOKIES 2 Tbsp agave nectar (or sub water if your
These little keto spice cookies won’t last macros can›t take it)
long. Perfect texture, 10 min prep, and 1 egg
incomparable taste. You may find yourself 2 Tbsp water
choosing these keto cookies over sugary Add Dry Ingredients
ones. These little ones are gluten-free,
2.5 cup Almond Flour
vegetarian, low-carb, keto, and if you sub
the butter with coconut oil, they are also ⅓ cup Truvia or ½ cup sugar
dairy-free and paleo. So there. You now 2 tsp ground ginger
have a good excuse to eat them. 1 tsp ground cinnamon
SERVINGS: 18 ½ tsp Ground Nutmeg

KETO DESERTS 46
 1 tsp Baking Soda 07. Once cooled, store in an air-tight
¼ tsp Salt container. For like, the one hour these will
be around before you eat them all.

I NS T R UC T I O NS
NOTES
01. Preheat the oven to 350F.
18 cookies, Nutrition info per cookie
02. Line a cookie sheet with parchment
paper and set aside.
03. Using a hand blender, cream together NUTR ITION
the butter, agave nectar, egg, and water. Amount per serving
04. To this mixture, add all the dry
Calories 122 kcal
ingredients and mix well on low speed.
Fat 10 g
05. Roll into 2 tsp balls and arrange on a
baking tray with parchment paper. They Saturated fat 2g
don’t really spread too much but leave a Carbohydrates 5g
little room between them.
Fiber 1g
06. Bake for 12-15 mins until the tops have
lightly browned. Sugar 2g
Protein 3g

KETO DESERTS 47
 INS TR UCTIONS
01. Preheat your oven, if you’re using one,
to 350°F. Combine your erythritol and cocoa
powder and whisk to remove any clumps.
This’ll make the consistency of our cake
much smoother.
02. In a different bowl, beat your egg until a
little fluffy. Since your lava cake is flourless,
you need the aeration of the beaten egg to
help coax the cake to rise.
03. Then add your egg, heavy cream and
vanilla extract to the erythritol and cocoa
mixture. Add your salt and baking powder
as well.
04. Spray a little cooking oil into the mug,
pour your batter in (ours are ceramic, you
can also use ramekins) and put it to bake
for about 10-15 minutes at 350° F. Do not
overcook the cake or it will not flow lava!
The top of the cake should be set but pretty
jiggly.
05. As an alternative, you can also
microwave your mug cake for about a
KETO LAVA CAKE minute. All microwaves are different, so
once the minute is up, check up on your
SERVING: 1 PERSON cake and if it’s still not solid but jiggly on
top, put it back in for 10 second intervals
until done.
I NGRE D I E NT S
06. Now it’s up to you how to enjoy it. You
2 Tbsp cocoa powder can eat your lava cake straight out of the
1 Tbsp So Nourished erythritol mug (let it cool until you can touch the mug
1 medium egg without burning yourself!) or top it off with
ice cream, whipped cream, or all kinds of
1 Tbsp heavy cream
goodies. We decided to make it a molten
½ tsp vanilla extract lava cake. While still hot and in the mug,
¼ tsp baking powder add a scoop of ice cream to the top. Then
1 pinch salt wedge a knife along the sides of the mug to

KETO DESERTS 48
help the cake unstick and place a plate onto should ooze out beautifully. Don’t delay,
the mug. scoop it all up and eat it before someone
gets to it first!
07. Hold the plate and mug firmly together
and flip it upside down so that the mug
is now face down on the plate. Tap a few NUTR ITION
times on the bottom of the mug and the
cake should slide off onto the plate without Calories 173
a problem.
Fat 13 g
08. Now your ice cream is smooshed
Protein 8g
underneath the warm lava cake and will
melt just a little. When you break into the Net Carbs 4g
lava cake, it warm insides and the ice cream

KETO DESERTS 49
 ½ tsp xanthan gum
¼ tsp salt
1 Tbsp baking powder
¼ cup Swerve sweetener
Cinnamon “Sugar”
½ cup butter melted
⅓ cup Sukrin Gold or use Swerve brown
sugar
2 tsp cinnamon
Cream Cheese Frosting
3 Tbsp heavy cream
3 oz cream cheese
1 Tbsp Swerve sweetener
½ tsp vanilla extract

INS TR UCTIONS
KETO LOW CARB 01. Preheat the oven to 400 degrees F.

CINNAMON ROLLS 02. Combine the mozzarella and cream

cheese and melt together either 2 minutes
(SUGAR FREE, in a microwave or over the stove on low
ALMOND FLOUR FREE) heat. Stir until smooth.
03. Add the remaining dough ingredients,
SERVING: 12 wet hand and thoroughly incorporate as
much as possible.
I NGRE D I E NT S 04. Roll the dough on a piece of parchment
paper, top with another sheet of parchment
Dough
since the dough is quite sticky, about 16 by
2 cups mozzarella cheese part skim, 8 in.
shredded
05. Slice into 12 strips. Set aside.
3 oz cream cheese
2 eggs 06. Combine the melted butter, sugar
free sweetener and cinnamon. Mix well to
1 tsp vanilla extract
combine, use half the mixture to spread
½ tsp vanilla liquid stevia onto the strips of dough. Roll them up and
½ cup coconut flour place them on a greased or parchment

KETO DESERTS 50
lined pie dish. Use the remaining butter
mixture to pour over the tops of the
cinnamon rolls.
07. Bake 15-18 minutes. While they are
baking you can make the frosting.
08. Add the frosting ingredients into a
blender and blend until smooth.
09. Once rolls are hot out of the oven
spread the frosting over the tops of the rolls
and enjoy!

NU TRI T I O N
Amount Per Serving (1 roll)

Calories 219
Calories from Fat 171
Total Fat 19 g
Saturated Fat 11 g
Cholesterol 77 mg
Sodium 303 mg
Potassium 144 mg
Total Carbohydrates 4g
Dietary Fiber 2g
Sugars 1g
Protein 6g

KETO DESERTS 51
SUGAR FREE VANILLA
BEAN FRAPPUCCINO
(KETO, LOW CARB)
Enjoy a healthier version of all the flavors
of a Starbuck’s Copycat vanilla bean
frappuccino without all the carbs and
sugar!
SERVINGS: 4

I NGRE D I E NT S
2 cups vanilla almond milkunsweetened
1 cup heavy whipping cream
1 vanilla bean or 1 tsp vanilla
extract split lengthwise and
inside scraped out
07. If after you blend, it’s not thick enough
½-1 tsp vanilla liquid stevia to your liking, try adding 1/4 -1/2 tsp
2 cups ice xanthan gum to thicken.
Optional topping: whipped
cream chocolate shavings
NUTR ITION
¼ tsp xanthan gum optional to thicken
Amount Per Serving (1.5 cups)

I NS T R UC T I O NS Calories 217
01. Place all ingredients together except ice. Calories from Fat 207
02. Blend on high for just a a few seconds to Total Fat 23 g
combine. Saturated Fat 13 g
03. Add ice and blend again for a just a Cholesterol 81 mg
minute to crush ice.
Sodium 22 mg
04. Taste and adjust stevia if needed.
Potassium 44 mg
05. Serves 4 at about 1 1/2 cups each or
serve 2 for a larger portion! Total Carbohydrates 2g

06. Recipe Notes Protein 1g

KETO DESERTS 52
RASPBERRY LEMON 03. Strain the mixture, making sure to
discard all raspberry seeds. I tried making
POPSICLES a batch with the seeds still in, and they
started to irritate my tongue as I was eating
it.
I NGRE D I E NT S
04. Pour the mixture into molds. I use this
100 g Raspberries mold for my popsicles. Set the popsicles in
Juice ½ Lemon the freezer for a minimum of 2 hours.
¼ cup Coconut Oil 05. Run the mold under hot water to
1 cup Coconut Milk (from the carton) dislodge the popsicles.
¼ cup Sour Cream 06. Serve and eat whenever you want!
¼ cup Heavy Cream
½ tsp Guar Gum
20 drops Liquid Stevia NUTR ITION
This makes a total of 6 Raspberry Lemon
I NS T R UC T I O NS Popsicles. Each popsicle comes out to be
01. Add all ingredients into a container and
Calories 151
use an immersion blender to blend the
mixture together. Fats 16 g

02. Continue blending until the raspberries Net Carbs 2g

are completely mixed in with the rest of the Protein 0.5 g
ingredients.

KETO DESERTS 53
LOW CARB
CHEESECAKE
A gluten-free, low carb cheesecake recipe
that’s EASY to make with only 8 ingredients
and 10 minutes prep time. This sugar-free
keto cheesecake tastes just like the real
thing — delicious!
SERVING: 16 SLICES

I NGRE D I E NT S
Almond Flour Cheesecake Crust
2 cups Blanched almond flour
⅓ cup Butter (measured solid, then
melted) erythritol, and vanilla extract in a medium
3 Tbsp Erythritol (granular or powdered bowl, until well combined. The dough will
works fine) be slightly crumbly. Press the dough into
1 tsp Vanilla extract the bottom of the prepared pan. Bake for
about 10-12 minutes, until barely golden.
Keto Cheesecake Filling
Let cool at least 10 minutes.
32 oz Cream cheese (softened)
03. Meanwhile, beat the cream cheese and
1 ¼ cup Powdered erythritol (erythritol
powdered sweetener together at low to
must be powdered; can also
medium speed until fluffy. Beat in the eggs,
use powdered monk fruit
one at a time. Finally, beat in the lemon
sweetener)
juice and vanilla extract. (Keep the mixer
3 large Egg
at low to medium the whole time; too high
1 Tbsp Lemon juice speed will introduce too many air bubbles,
1 tsp Vanilla extract which we don’t want.)
04. Pour the filling into the pan over the
I NS T R UC T I O NS crust. Smooth the top with a spatula (use
a pastry spatula for a smoother top if you
01. Preheat the oven to 350 degrees F (177
have one).
degrees C). Grease a 9 in (23 cm) springform
pan (or you can line the bottom with 05. Bake for about 45-55 minutes, until the
parchment paper). center is almost set, but still jiggly.
02. To make the almond flour cheesecake 06. Remove the cheesecake from the oven.
crust, stir the almond flour, melted butter, If the edges are stuck to the pan, run a

KETO DESERTS 54
knife around the edge (don’t remove the NUTR ITION
springform edge yet). Cool in the pan on
the counter to room temperature, then Amount per serving.
refrigerate for at least 4 hours (preferably Calories 325
overnight), until completely set. (Do not
try to remove the cake from the pan before Fat 31 g
chilling.) Protein 7g
07. Serve with fresh raspberry sauce if Total Carbs 6g
desired.*
Net Carbs 5g
Serving size: 1 slice (1/16 of recipe)
Fiber 1g
Sugar 2g

KETO DESERTS 55
LOW-CARB BANANA 4 Tbsp almond milk
1 egg, separated
PUDDING 2 tsp vanilla extract
SERVES: 6 Banana Pudding
This homemade Low-Carb Banana Pudding ⅓ cup granulated stevia erythritol
is the perfect match for a southern cuisine plus blend, separated
enthusiast. This creamy dessert is suited 3 Tbsp
for a low-carb, grain-free, keto, gluten-free, 1 tsp xantham gum
Atkins, or Banting Diet. pinch of salt
3 egg yolks
I NGRE D I E NT S 1 tsp vanilla extract,
plus separated
Vanilla Wafer ½ tsp
¾ cup almond flour ¼ tsp natural banana flavor (optional)
⅓ cup granulated stevia erythritol 1 ½ cup organic grass-fed heavy cream,
blend plus divided
1/8 tsp baking soda 1 cup
1/8 tsp salt ¼ of a banana, thinly sliced

KETO DESERTS 56
D I R E C T I O NS 01. In a medium saucepan, whisk together
sweetener, xanthin gum and salt. Add the
Vanilla wafer
yolks, and stir until combined.
01. Preheat oven to 375 degrees Fahrenheit.
02. Gradually add 1 1/2 cup cream, stirring
Line 2 cookie sheets with parchment paper.
until smooth between each addition.
02. In a medium bowl, combine almond Mixture should begin thicken.
flour, sweetener, baking soda, salt.
03. Place saucepan over medium low heat,
Gradually add 4 tablespoons milk, stirring
stirring constantly. Heat for 3-4 minutes or
between each addition.
until mixture begins to boil.
03. Whisk in egg yolk and vanilla extract
04. Remove pudding from heat and let cool
until smooth.
to room temperature. Stir in 1 teaspoon
04. Place egg white in a small bowl. Using a vanilla extract and banana flavor, if using.
hand mixer, beat egg white until stiff peaks
05. In a medium bowl, beat 1 cup heavy
form.
cream with an electric blender until stiff
05. Gently fold half of the whipped egg peaks form. Add 3 tbsp sweetener and 1/2
white into the almond flour mixture to tsp vanilla and beat just until combined.
lighten, then fold in the remainder of the
06. Add the whipped cream into the cooled
egg white being careful not break down the
pudding, folding to combine.
fluffiness.
To serve
06. Transfer batter to a pastry bag with a
small circular tip. Pipe 1”-1 1/2” circular 01. Layer pudding, banana slices and
wafers, leaving at least 1 1/2 inches wafers as desired.
between each wafer. Alternatively, you
can simply place by teaspoonfuls onto the
baking sheets. You will end up with about
NUTR ITION
18 mounds of dough. Amount Per Serving
07. Place in oven and bake for 15-17 Calories 335
minutes or until golden brown.
Fat 30.2 g
08. When finished baking, remove from
oven. Let cool about 5 minutes on the Carbs 5.5 g
baking sheet, then transfer to a cooling Fiber 2g
rack using a spatula and let cool to room
Protein 5.5 g
temperature.
Net carbs 3.5 g
Banana Pudding Directions

KETO DESERTS 57