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4 Ketogenic Dessert Recipes


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As we all know thanks to its recent trendiness, the ketogenic diet involves reducing carbohydrate intake and feeding on high fat and protein content. That’s why people on the ketogenic diet remove desserts and high-sugar foods from their lives during the diet. Brownies? Cheesecakes? Believe it or not, it’s possible to make these desserts sugar-free and also compatible with your ketogenic diet. (Diabetics can also benefit from these recipes by making calorie calculations.) Here are 4 delicious dessert recipes that will help satisfy your sweet tooth while on the keto diet (you can easily check your ketones at home with a urine test that takes about 90 seconds. You can learn more or order some tests here.)

Keto diet for beginners avocado brownies

1- Avocado Brownies

Wet Ingredients

2 ripe (250 g) avocados

2 large eggs

1/2 tsp vanilla

3 tbsp refined coconut oil

100 g melted dark chocolate

Dry Ingredients

90 g blanched almond flour

1/4 tsp baking soda

1 tsp baking powder

4 tbsp cocoa powder

1 tsp stevia powder

1/4 tsp salt

1/4 cup erythritol

flaky sea salt (optional)


-Preheat oven to 180°C / 350°F and line a square pan with parchment paper.

-Peel the avocados, place in a blender or food processor, process until smooth.

-Add each wet ingredient one at a time and process for a few seconds until all of the wet ingredients have been added to the food processor.

-In a separate bowl combine all the dry ingredients except flaky sea salt and whisk together.

-Add dry ingredients to the food processor and mix until all of them are combined.

-Transfer batter to prepared baking pan and smooth top with a spatula. Top with flaky sea salt, if using.

Bake until brownies are soft but not at all wet to the touch, 30-35 minutes. Let cool 25 to 30 minutes before slicing and serving.


Be careful when mixing the warm ingredients with the eggs. Avoid cooking the eggs.

You can add some walnuts, groundnuts, etc., in the mixture if you want it to.

Keto diet recipes

2- Lemon Bars


-1/2 cup butter, melted

-1 3/4 cups almond flour

-1 cup powdered erythritol

-3 medium lemons

-3 large eggs


-Mix the butter, 1 cup almond flour, 1/4 cup erythritol, and a pinch of salt.

-Press evenly into a parchment paper-lined baking dish.

-Bake for 20 minutes at 180°C / 350°F

-Let cool for 10 minutes.

-Into a bowl, zest one of the lemons, then juice all 3 lemons, add the eggs, 3/4 cup erythritol, 3/4 cup almond flour & pinch of salt. Combine to make the filling.

-Pour the filling onto the crust & bake for 25 minutes.

-Serve with lemon slices and a sprinkle of erythritol.


3- Coconut Flour Cookies


-1/2 cup peanut butter, almond butter, or other nut butter of choice

-2 tablespoons coconut oil

-1/2 cup coconut sugar (or light brown sugar)

-2 large eggs

-1 1/2 teaspoons pure vanilla extract

-1/2 teaspoon baking soda

-1/4 teaspoon ground cinnamon

-1/4 teaspoon kosher salt

-1/2 cup coconut flour

-1/2 cup chopped dark chocolate or chocolate chips


– Preheat oven to 180°C / 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.

-Place the peanut butter, coconut oil, and coconut sugar in the bowl of a food processor fitted with a steel blade. Process until smooth.

-Add the eggs and vanilla and process again until evenly combined.

-Sprinkle the baking soda, cinnamon, and salt over the top. Sprinkle in the coconut flour. Process again until the mixture forms a smooth dough, stopping to scrape down the ball once or twice as needed. Using a spoon or spatula, gently fold in the chocolate chips.

-With a small cookie scoop or spoon, portion the dough by heaping tablespoons onto the prepared cookie sheet. With your fingers, lightly flatten the dough, as it will not spread during baking.

-Bake for 7 minutes or until the cookies turn slightly golden brown at the edges and feel lightly dry. They will be very soft.

-Let cool on the baking sheet for 3 minutes, and then transfer the cookies to a wire rack to finish cooling. Repeat with the remaining dough.


4- Coconut Mocha Donuts


-1/3 cup coconut flour

-4 eggs

-1/4 cup coconut oil

-3 tbsp unsweetened cocoa powder

-1 tbsp liquid stevia

-1/3 cup unsweetened almond milk (or coconut milk)

-1/2 tsp instant coffee granules

-1 tsp baking powder

-1/2 tsp baking soda


-Preheat the oven to 180°C / 350°F

-Add all ingredients to a mixing bowl and mix well

-Pour mix into a doughnut pan

-Bake for 20 minutes

-Place on a cooling rack and allow to cool.

Listen to your body’s voice today

30 Responses

  1. Excellent read, I just passed this onto a colleague who
    was doing some research on that. And he just bought me lunch because I found it for
    him smile Thus let me rephrase that: Thank you for lunch!

  2. Hi there, just became aware of your blog through Google, and found that it’s really informative.
    I am going to watch out for brussels. I’ll appreciate if
    you continue this in future. Many people will be benefited from your writing.

  3. This recipe is top notch & I can’t believe I made something this flavorful! Thank you so much — I’m a novice cooker & am looking for great slow cooker recipes… the sweet potatoes are setting this stew off & the flavors are amazing!

    1. Hey Alisha! We’re glad you enjoyed our recipes! Don’t forget to check out other delicious recipes too!

  4. WOW! This came out so delicious! I do the same thing, taking inspiration from a recipe and then changing it up. I had some left over roasted sweet potatoes so I just carmelized onions, browned the turkey in a pan, added some other vegetables, red thai chili paste, and a bit of lemongrass (along with everything you put in the recipe) and it came out amazingly delicious! My fiance was shocked because I put it together rather quickly and it was so yummy :)

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