Ok, we have been there when we are craving something sweet but your on Keto… what do you do? Do you break your ketosis for 5 minutes of pleasure or do you try and ignore the craving and suffer? If you haven’t been down this road you might be approaching it real soon. The Palto is here to save you, we have the perfect keto dessert, ones that will cure the cravings and keep you in ketosis. Now don’t go crazy on the dessert because if you eat enough of them you will knock your self out of ketosis.
Enjoy some of our favorite keto desserts…
Keto Chocolate Chip Cookies
1 egg, slightly beaten
1 teaspoon vanilla extract
1/2 cup coconut oil, melted and cooled
1/4 cup coconut sugar or sweetener of choice
3/4 cup coconut flour
1/4 cup almond flour
1/2 cup sugar-free chocolate chips
1/2 teaspoon baking soda
15m | Easy - Snack | K
Chewy, thick keto chocolate chip cookies made with both coconut and almond flour. These low carb cookies are a perfect recipe to make for any occasion, they take only 15 minutes or less, and the dream comes true — Gluten, grain and dairy free!
1. Preheat your oven to 350°F (180°C).
2. In a large bowl, combine beaten egg, melted and cooled coconut oil, coconut sugar, and vanilla extract.
3. Add in almond flour, coconut flour, and baking soda, mixing well to combine and form a dough. Fold in chocolate chips. You may need to use your hands to moisten the dough so that it sticks together well.
4. Use a cookie scoop or a large tablespoon to scoop dough onto a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until cookies just begin to brown. Allow to cool on the baking sheet for 10 minutes, and then transfer to a wire rack until completely cool. enjoy!
Note: Olive oil will also work well instead of the coconut oil.
Keto Chocolate Brownies
1 cup natural creamy almond butter
2/3 cup confectioners erythritol
2 tablespoons unsweetened cocoa powder
2 tablespoons peanut butter powder
2 large eggs
1 tablespoon melted salted butter, or coconut oil for dairy free
2 tablespoons water
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking soda
1/4 cup sugar free dark chocolate baking chips
21m | Beginner - Snack | K
Moist, delicious, and perfectly chewy. These bite sized keto chocolate muffins are sure to curb that nagging sweet tooth
Preheat oven to 350°F. Place a silicone mini muffin pan on top of a rimmed baking sheet.
In a large mixing bowl, combine the almond butter, erythritol, cocoa powder, peanut butter powder, eggs, butter, water, vanilla extract, and baking soda. Using an elecrtric hand mixer, mix until all ingredients are well combined. It should be a fairly thick dough. Fold in the chocolate chips.
Divide the mixture evenly among 18 wells of the mini muffin pan – or 12 regular sized muffins.
Bake for 11 minutes. Remove the baking sheet from the oven and place on a cooling rack to allow the muffins to cool before eating.
Keto Raw Chocolate Cheesecake
1 cup walnuts (112 g/ 4 oz)
1 1/3 cups almond flour (134 g/ 4.7 oz)
1/4 cup virgin coconut oil (57 g/ 2 oz)
Optional: 1 tsp espresso powder
1/4 tsp sea salt
3 cups raw cashews (390 g/ 13.8 oz), soaked 12 hours or boiled for 1 hour
3/4 cup canned full-fat coconut milk (180 ml/ 6 fl oz)
1/4 cup + 3 tbsp virgin coconut oil (100 g/ 3.5 oz)
1 tbsp unsweetened vanilla extract (15 ml)
1/2 cup cacao powder (35 g/ 1.2 oz)
3 tbsp lemon juice (45 ml)
1/2 cup confectioners Swerve or powdered Erythritol (80 g/ 2.8 oz)
85 g dark chocolate bar (100% chocolate), divided (3 oz)
1/3 cup coconut milk (80 ml/ 2.7 fl oz)
few drops of stevia or Swerve, to taste
30m Prep Time - 3:30m Full Time | Easy - K
This raw chocolate cheesecake is perfect if you’re trying to avoid dairy and staying in ketosis. With a almond flour graham cracker type crust and a creamy chocolate ganache topping this is one decadent dessert!
Place the crust ingredients in a food processor and pulse until a crushed graham cracker like mixture forms. Press into a 9-inch (23 cm) springform pan.
In the same food processor (no need to clean), combine all of the filling ingredients and blend until super smooth, about 2-5 minutes stopping occasionally to scrape down the sides.
Pour on top of the crust. Freeze for 2 hours.
For the ganache bring the coconut milk to a boil and pour over 57 g/ 2 oz of the chopped chocolate. Add stevia or Swerve, to taste.
After 2 hours of chilling the cheesecake pour the ganache topping over and top with remaining chocolate.
Freeze another hour before serving.
Store in an airtight container in the freezer for up to 1 month or chilled for up to 7 days.
Keto Vegan Protein Bars
1 1/2 cups chocolate chips of choice
1 cup peanut butter can use any nut or seed butter of choice
1/2 cup sticky sweetener of choice
1/4 cup coconut oil
1 1/2 cups unsweetened shredded coconut
1 1/2 cups nuts or seeds of choice
10m | Easy - Snack | K
These bars are so quick, easy and healthy to make, they are the ultimate Keto & Paleo vegan snack or dessert to enjoy anytime! An easy no bake recipe using shredded coconut and sugar free chocolate! Enjoy!!!
Line an 8 x 8-inch tray or pan with parchment paper and set aside.
In a large microwave-safe bowl or stovetop, combine your chocolate chips of choice, peanut butter (or nut/seed butter of choice), sticky sweetener and coconut oil. Melt until combined.
Add your shredded unsweetened coconut and nuts/seeds and mix until fully combined. Pour your mixture into the lined pan and spread out evenly, using a spatula. Refrigerate until firm.
Keto Shortbread Cookies
72 g almond flour
0.25 teaspoon xanthan gum
0.13 teaspoon kosher salt
42 g grass-fed butterat room temperature
45 g Swerve confectioners
0.25 teaspoon vanilla extract
FOR THE CHOCOLATE COATING (OPTIONAL)
dark chocolate such as Lily's, melted
flakey sea salt
35m | Medium - Snacks | K
These grain free and keto shortbread cookies (with toasted almond flour!) are buttery soft and ridiculously aromatic. Plus, less than 1g net carbs a pop!
Add almond flour to a dry skillet or pan, and toast over medium heat until golden and fragrant (3-6 minutes). Remove from pan, whisk in xanthan gum, salt and set aside to cool completely (very important!).
Cream butter in a large bowl with an electric mixer, 2-3 minutes. Add in sweetener and continue to beat until thoroughly mixed and much of the sweetener has dissolved. Add in vanilla extract and beat until just combined.
With your mixer on low, add in half of your almond flour mixture- mixing until just incorporated. Mix in the rest.
Wrap cookie dough with cling film (saran wrap) and refrigerate for at least an hour.
Preheat oven to 350°F/180°C and have a baking tray handy.
Roll out dough between parchment paper and either simply slice with a knife or do cutouts. Place shaped cookies with parchment paper on the prepared baking tray and place in the freezer for 15 minutes prior to baking.
Bake until just lightly golden. Baking times will vary widely depending on size of cookies and oven, but think 10-13 minutes for the small ones or 15-18 minutes for the larger ones.
Allow to cool on pan as they'll be very fragile when warm. Store in an airtight container for up to 1 week.