11 Amazing Low-carb Desserts

Low-carbohydrate desserts are in right now. If you’re on the ketogenic diet or another popular diet, you’re likely watching your carbs and trying to eliminate sugar. However, there’s always that darn sweet-tooth! We have created some excellent, delicious, low-carb dessert recipes that will help you satisfy your craving for sweets. Try some of these low-carb treats next time you’d like to indulge.

A Note on Natural Sweeteners

We never recommend artificial sweeteners like aspartame or sucralose. However, we do like natural sweeteners like honey, monk fruit, and stevia. These sweeteners have shown to be safe and without digestive side effects. When you see the term “sweetener” in our recipes, we are referring to honey, monk fruit, and stevia. Choose one of those to sweeten your desserts instead of sugar or an artificial sweetener.

Keto Chocolate Lava Mug Cake

INGREDIENTS

  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon natural sweetener
  • 1 egg
  • 1 tablespoon full-fat coconut milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon sea salt

INSTRUCTIONS

Preheat your oven to 350 degrees Fahrenheit. Grease a medium-sized ceramic mug or ramekin lightly and set it aside.

In a small bowl mix your sweetener and cocoa powder until there are no lumps. Add in the salt and baking powder. In another small dish, beat the egg very well until it’s fluffy. Add the egg, coconut milk and vanilla to the cocoa mixture and blend until smooth.

Pour the batter into the mug or ramekin and bake for 10 minutes. When the cake is still a little jiggly but set on top, it is ready. Don’t overbake this dessert. It should have a soft chocolate center inside.

Low-carb Berry Nut Crumble

INGREDIENTS

  • 2 cups organic fresh or frozen berries
  • 1 tablespoon natural sweetener
  • 1 cup almonds
  • 1/2 cup walnuts
  • 3 tablespoons butter or coconut oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 teaspoons sweetener

INSTRUCTIONS

Preheat your oven to 400F. In a large bowl, mix the 2 cups of organic berries with 1 tablespoon of sweetener. Set this aside. Grease an 8-inch square pan lightly. Pour in the berry mixture.

In a food processor, combine almonds and walnuts, butter (or coconut oil), cinnamon, vanilla extract, and 2 teaspoons sweetener. Pulse the ingredients until nuts are chopped small and the mixture is crumbly.

Sprinkle the nut mixture on top of the berries and bake for about 20 minutes or until nut mixture is slightly browned and berries are bubbly. Let the dessert sit for 10 minutes before serving.

Low-carb Hot Cocoa

INGREDIENTS

  • 2 cups plant-based protein milk (or any other milk you prefer)
  • 2 tablespoons unsweetened cocoa powder
  • 1-2 teaspoons natural sweetener
  • Pinch of sea salt
  • Dash of ground cinnamon
  • 1 teaspoon coconut oil

INSTRUCTIONS

Put 2 tablespoons cocoa powder, 1 to 2 teaspoons of sweetener, a pinch of salt and a dash of ground cinnamon into a medium saucepan. Whisk the ingredients. Then, add about a half cup of protein milk to the cocoa mixture. Stir the liquid into the powder until it forms a paste without any clumps. Heat this mixture on the stove over medium-low heat. Add the rest of the milk and the coconut oil gradually. Continue to stir the mixture until it’s hot. Pour into mugs and serve.

Keto Coconut Meringue Cookies

INGREDIENTS

  • Whites from 4 eggs*
  • 2 teaspoons natural sweetener
  • 1/4 cup unsweetened shredded coconut
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

INSTRUCTIONS

Preheat your oven to 225F. Using an electric hand mixer, beat the four egg whites until they form into soft peaks. Add the pinch of salt and the sweetener. Then, beat this egg white mixture until it forms stiff, shiny peaks. Fold in the shredded coconut and vanilla extract gently.

You can choose to spoon this mixture into a piping bag gently or plan to drop the meringue from a spoon onto your cookie sheet.

Grease a cookie sheet lightly. Either pipe small amounts of meringue onto your cookie sheet, at about 2 inches apart. Alternately, drop small mounds of meringue onto the pan. Bake the cookies for 50 to 60 minutes. Watch them make sure they do not burn.

When the meringues have finished baking, turn off the oven and leave them inside. Open the oven door and leave it ajar. Let the cookies cool like this for around 20 minutes. Then, remove them and transfer them to a cooling rack.

*Do not use egg whites in a carton. They will not work for meringues. Use separated whites from whole eggs.

Low-carb Chocolate-covered Strawberries

INGREDIENTS

  • 1-pint organic strawberries (washed and dried)
  • 1 cup organic refined coconut oil or food-grade cocoa butter
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons natural sweetener
  • Pinch of sea salt

INSTRUCTIONS

Put the unsweetened cocoa, a pinch of salt and 2 teaspoons sweetener into a medium-sized saucepan. Whisk them until there are no lumps. Add in the coconut oil and heat over medium-low heat, stirring constantly until combined fully and smooth.

Dip the strawberries into the melted chocolate. Use a spoon to help you coat the berries in the chocolate mixture. Then, place the covered berries onto a cookie sheet lined with wax paper. Alternatively, you can slice the berries and put them on a plate. Then, drizzle them with the melted chocolate mixture.

Place the chocolate-covered or drizzled berries into the refrigerator for about an hour or until the chocolate has hardened.

Easy Keto Ice Cream

INGREDIENTS

  • 2 cups full-fat coconut milk
  • 1/4 cup natural sweetener
  • Pinch of sea salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsweetened cocoa powder (optional)

INSTRUCTIONS

If you’re making chocolate ice cream, put the cocoa powder, sweetener, and salt in the bowl first. Then, stir and add a small amount of milk to mix into a paste. Then, add the rest of the liquid slowly and stir well.

If you’d rather have vanilla ice cream, stir all the ingredients in any order you like.

Then, pour the mixture into an ice cream maker and churn. If you don’t have an ice cream maker, pour the mixture into an 8-inch square pan and freeze until firm.

Low-carb Chocolate Bark

INGREDIENTS

  • 1 cup organic refined coconut oil or food-grade cocoa butter
  • 1 cup unsweetened cocoa powder
  • 2 tablespoons natural sweetener
  • Pinch of sea salt

INSTRUCTIONS

Mix the cocoa, salt, and sweetener in a medium saucepan. Mix the coconut oil in slowly. Heat over medium-low heat, stirring constantly, until well mixed. Remove from heat. Pour into a shallow pan and place in the freezer for about 20 minutes or until firm. Once it is set, break the chocolate into pieces and store in a covered container in the refrigerator.

Chocolate Milkshake

INGREDIENTS

  • 2 cups full-fat coconut milk
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon natural sweetener
  • 1 teaspoon vanilla extract

INSTRUCTIONS

Stir cocoa powder and sweetener in a medium saucepan. Add about 1/2 cup of the coconut milk and stir until combined. Then, add the rest of the milk and vanilla slowly. Heat over medium-low heat, stirring constantly.

Once it is mixed well, pour the liquid into ice cube trays. Freeze for several hours or overnight. When the cubes are frozen, remove them from the ice cube tray. Put the cubes into a blender and blend on high for about 1 minute or until smooth. Pour into a glass.

Two-ingredient Strawberry Sorbet

INGREDIENTS

  • 16 ounces frozen, organic strawberries
  • 2 teaspoons natural sweetener

INSTRUCTIONS

Put 16 ounces of frozen, organic strawberries into a food processor. Add in the 2 teaspoons of sweetener. Blend on high for 1 minute. Scrape down the sides and blend again until smooth and serve.

Low-carb Blueberry Scones

INGREDIENTS

  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 2 teaspoons baking powder
  • 1/2 cup natural sweetener
  • 1 cup fresh or frozen organic blueberries
  • 1/2 cup butter or coconut oil
  • 1/2 cup full-fat coconut milk
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon sea salt

INSTRUCTIONS

Preheat your oven to 350F. Combine almond flour, coconut flour, baking powder, and sweetener in a large bowl. Stir until there are no clumps in the dry mixture. Stir in the fresh or frozen blueberries. Add softened butter or coconut oil, coconut milk, eggs, and vanilla. Then, stir until the batter is combined well.

Shape dough into about 10 triangles, 2 inches apart on a cookie sheet. Bake for 12 to 15 minutes or until lightly golden.

Low-carb Frosty Chocolate Mousse

INGREDIENTS

  • 1 1/2 cups full-fat coconut milk
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons natural sweetener
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

INSTRUCTIONS

Pour coconut milk, cocoa, sweetener, vanilla, and sea salt into a mixing bowl. Use a hand mixer or a stick blender to whip the ingredients until peaks form. Then, spoon the mixture into a large, resealable plastic bag and place in the freezer for about 30 minutes.

After 30 minutes, the mixture should be just barely frozen. Cut the corner tip off the bag and pipe the mixture into serving dishes.

Amazing Low-carb Desserts

The next time you’re tempted to ditch your low-carb diet for a slice of chocolate cake, try making one of these delicious and satisfying keto-friendly desserts. You might even try making a dish from our collection to share at a potluck dinner. Your friends will thank you ― and so will your waistline.