If you've ever embarked upon a keto journey, you’ve probably had one of such moments of intense cravings for a rich chocolate cake or a creamy custard. But fret not, fellow keto enthusiasts! With just a few simple ingredients, you can satisfy your cravings with these keto desserts.
1. Keto Chocolate Mug Cake
The indulgence of chocolate, heavy cream, and sugar makes a Mousse Cake unsuitable for a healthy diet. Whip up a chocolate mug cake instead.
Ingredients:
- 30 gm almond flour
- 10 gm Cadbury cocoa powder
- 30 gm erythritol (or any low-carb sweetener)
- 5 gm baking powder
- 1 large egg
- 30 ml almond milk
- 20 ml melted butter
- 5 ml vanilla extract
- A pinch of salt
- Sugar-free chocolate chips (optional but highly encouraged for that oozy goodness)
Instructions:
- Grab your favorite microwave-safe mug. This is going to be your baking tray for the recipe.
- In the mug, mix the almond flour, Cadbury cocoa powder, sweetener, and baking powder. Stir it so everything’s evenly combined.
- Add in the egg, almond milk, melted butter, vanilla extract, and that pinch of salt, to add some balance in flavor. Stir again.
- Microwave at 180°C for about 60-90 seconds, depending on how molten you like your center. Excess heating might burn both your cake and efforts.
- Let it cool for a hot second, lest you might burn your tongue.
- Optional: Toss in some sugar-free Cadbury chocolate chips before microwaving for extra gooeyness.
Voilà! A dessert that's ready faster than your decision to start keto in the first place.
2. Keto Peanut Butter Cookies
Craving for a Chocolate Tart, but want something smaller and bite-sized? These keto-friendly cookies will not disrupt your diet goals.
Ingredients:
- 100 gm peanut butter (make sure it’s unsweetened and natural)
- 1 large egg
- 50 gm erythritol
- 5 ml vanilla extract
- 5 gm baking powder
- A pinch of sea salt
Instructions:
- Preheat your oven to 180°C and line a baking sheet with parchment paper. No, it’s not a suggestion, it's a rule.
- In a bowl, mix the peanut butter, egg, erythritol, vanilla extract, baking powder, and pinch of salt. It’ll look a little shiny and questionable, but trust the process.
- Scoop tablespoon-sized portions onto the baking sheet. You can use the back of a fork to press them down a bit and make those classic peanut butter cookie crisscrosses.
- Bake at 180°C for about 10-12 minutes, or until golden. The cookies will come out soft, but they’ll firm up as they cool, giving it the perfect texture that is required.
- Let it cool before devouring. Or you can enjoy the warm ones, with a glass of milk.
You can sprinkle a bit of sea salt before baking for that salty-sweet kick.
3. Keto Lemon Cheesecake Bites
Creamy, tangy, and oh-so-decadent, these cheesecake bites are your one-way ticket to keto dessert paradise.
Ingredients:
- 200 gm cream cheese (softened)
- 50 gm coconut flour
- 60 ml heavy cream
- 15 gm lemon zest
- 30 ml fresh lemon juice
- 50 gm powdered erythritol
- 5 ml vanilla extract
- 60 gm unsalted butter (melted)
- 30 gm almond flour (for crust)
- 5 gm cinnamon (optional, for the crust)
Instructions:
- Preheat your oven to 175°C and prepare a mini muffin tin with paper liners to avoid messy withdrawals.
- Start with the crust: Mix almond flour, melted butter, and cinnamon (if you like the warm spicy flavor). Press this mixture into the bottom of each mini muffin liner, forming a delicate, buttery base for your cheesecake magic.
- Bake the crust at 175°C for 5 minutes until it’s lightly golden. You’ll know it’s ready when it smells like nutty, buttery goodness.
- While the crust cools, in a large bowl, beat together the softened cream cheese, coconut flour, heavy cream, lemon zest, lemon juice, powdered erythritol, and vanilla extract. Beat it until smooth and slightly fluffy.
- Spoon the creamy mixture over the cooled crusts in the muffin tin. You can have your dessert overflowing with this zesty goodness.
- Bake at 175°C for another 12-15 minutes, just until the tops are set. They may jiggle a little in the middle, but that’s their charm.
- Allow them to cool to room temperature before popping them in the fridge for at least an hour to firm up (patience is key here, friends).
- Serve chilled and bask in the glory of your lemony, low-carb masterpiece.
Serving these cheesecake bites on the side of juicy Chocolate Covered Strawberries will be a delicious complement.