In this article, I will share with you 15 of the best keto sweet treats I have personally included in my diet when I was doing keto.
As I always say, a diet is not intended to be painful or boring. Dieting must be a pleasant eating style rather than something you NEED to do just for the sake of losing weight.
Of course, you don’t want to go after every snack that can alter your weight loss. You should know what to eat, when to eat and when not to eat.
So, without further ado, let’s see what are these best and yummy keto sweet treats you can please yourself with.
Devil’s Chocolate Cake
Prep Time: 10mins | Baking Time: 15mins | Servings: 16
Ingredients:
- 9 oz 70% dark chocolate (255g), roughly chopped
- 5.5 oz unsalted butter (155g), cut in cubes
- 5 large eggs
- Pinch of salt
- 1 tsp vanilla extract
Instructions:
Preheat the oven to 352°F.
grease the bottom of a springboard cake pan (9 inches).
Add the chunks of butter and chocolate to a bowl and melt in the microwave or in a small pot.
Separate the eggs and add the egg whites to a high bowl. Add the salt, then whisk with a mixer until stiff (little peaks should for on top).
In a separate bowl, mix the egg yolks and vanilla with the melted butter and chocolate. Then carefully fold in the egg whites using a fork.
Pour the batter in the pan, bake for 15mins. Test with a toothpick or knife. If the batter is still runny, leave to bake for a few more mins.
Let cool for at least 5 mins, then serve warm.
Berries Ice Cream
Prep Time: 5mins | Freeze Time: 4hours | Servings: 8
Ingredients:
- 3 cups of mixed frozen berries (1lb) – Ideally raspberries, blackberries, and strawberries.
- 2 cups full-fat coconut milk (16 fl.oz)
- 1/4 tsp ground cinnamon
- 10 drops of stevia
Instructions:
Add the berries, coconut milk and cinnamon to your blender. Blend well on high.
Taste the mix and add sweetener, if needed. Blend again.
In a sealed container, freeze for a minimum of 4 hours.
Serve in small bowls or cups, sprinkle fresh berries on top and garnish with a mint leave (if at hand)
Wait a few mins before serving, to allow the ice cream to melt just a little for a smoother taste.
Fudgy Chocolate Avocado Brownies
Prep Time: 10mins | Baking Time: 25mins | Servings: 8
Ingredients:
- 1 medium ripe avocado
- 2 large eggs
- 4 tbsps almond butter, unsweetened
- 1/4 cup coconut oil (1.8oz/52g)
- 1/3 cup erythritol sweetener of your choice (2.2oz/63g)
- 1/3 cup cocoa powder (1.2oz/35g)
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 2 tbsps walnuts, roughly chopped
- 1/2 cup 85% dark chocolate, in chunks (2.6oz/70g)
Instructions:
Preheat the oven to 350°F.
Line a baking pan (square or rectangular ) with parchment paper and grease well with butter.
In a large bowl, mix all the ingredients except the walnuts and chocolate. Either blend on low for 20-30 secs. Using a mixer or mix well by hand until you have a smooth dough.
Fold in the chocolate chunks and walnuts. Then transfer the batter directly to the baking pan.
Bake for 25mins. Take out and let cool for at least 15mins. Enjoy warm or keep in the fridge in a sealed container for up to 6 days.
Hazelnut Cookies
Prep Time: 5mins | Chill Time: 60mins | Baking Time: 15mins Servings: 8 (16 cookies)
Ingredients:
- 4 oz butter (113g) softened
- 3 tbsps cream cheese, softened
- 10-15 drops stevia (or other sugar substitute)
- 1 tsp vanilla extract
- 1 egg
- 1.5 oz coconut flour (40g)
- Pinch of baking soda
- 2 tbsps shredded/ground hazelnuts
- Pinch of sea salt
Instructions:
Mix butter, cream cheese and stevia in a bowl, then add the vanilla and egg. beat until you reach a smooth consistency.
Add the coconut flour, baking soda, ground hazelnuts, and salt. Mix well until you get a sticky mass. Place the mix on parchment paper and make a tight roll, covering the dough completely.
Place the roll into the fridge for 1 hour.
Preheat the oven to 350°F.
Cut the dough into 16 slices and place them on a baking tray lined with parchment paper.
Bake for 15 mins until golden brown.
Pumpkin Spice Latte
Prep Time: 5mins | Servings: 2
Ingredients:
- 2 Espresso shots
- 2 tbsps pumpkin puree
- 1/2 tsp pumpkin spice mix
- 1/2 tsp pumpkin spice mix
- 1 cup almond milk, unsweetened (8fl.oz/240ml)
- 1 tbsp full-fat coconut milk
- 1-2 tbsps erythritol or sweetener of choice
- 1 tbsp vanilla extract
- 1 tbsp MCT oil.
Instructions:
Add the pumpkin puree and pumpkin spice to a small saucepan. Cook for 2-3mins on medium-low heat while stirring constantl.y
Add the almond milk, coconut milk, and sweetener (to taste). Bring to a simmer, while stirring. Be careful that the mix does not boil.
Turn off heat and add the hot pumpkin milk to a blender. Blend well with the espresso, vanilla extract, and MCT oil until frothy. Enjoy hot.
Mexican Hot Chocolate
Prep Time: 510mins | Servings: 2
Ingredients:
- 1 cup heavy cream (8 fl.oz/240ml)
- 1 cup water (8fl. oz/240ml)
- 5 tsp cocoa powder, unsweetened
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp sweetener (sucralose-based)
- Pinch of salt
Instructions:
Combine all the ingredients in a small saucepan on medium heat until hot, but not boiling.
Keep stirring with a whisk.
Turn off the heat, cover with a lid and let steep for 2mins.
Serve hot in mugs.
Garnish with a cinnamon stick and cocoa powder (optional)
Vietnamese Egg Coffee
Prep Time: 5mins | Servings: 1
Ingredients:
- 2 fl. oz Vietnamese coffee (60ml) – Alternative can be double espresso
- 1 egg yolk
- 1 tbsp heavy whipping cream
- 1/2 tbsp vanilla essence
- Drop of stevia or other natural sweetener to taste
Instructions:
Brew a Vietnamese coffee or make a double espresso with your regular machine.
Blend together the egg yolk, cream, vanilla and stevia for 3-4mins with a hand blender to make an egg cream (until the mix reaches a pale white color)
Pour the coffee into a small mug or glass (reserve 1 tsp for later).
Pour the egg cream over the coffee.
Pour 1 tsp of the reserved coffee on top.
Serve right away.
Chocolate Avocado Mousse
Prep Time: 5mins | Servings: 3
Ingredients:
- 1 large ripe avocado, chilled
- 3 tbsps cocoa powder
- 1/3 cup full-fat coconut milk (80ml)
- 1 tsp lemon juice
- 2 tsps vanilla extract
- Pinch of salt
- Stevia to taste
Instructions:
Starting with the cocoa powder and avocado, put all the ingredients in your food processor and blend until smooth.
taste and add a few drops of stevia if you feel you need more sweetness.
Fill small cups with the mousse, garnish with fresh berries and mint leaves. (if at hand).
Serve fresh or chill for a while.
**Make sure the avocado is fully riped – this really adds flavor!
Berry Ice Lollies
Prep Time: 5mins | Freeze Time: 4hours | Servings: 8
Ingredients:
- 14 oz of mixed berries, fresh or frozen (400g)
- 1/3 cup coconut water, unsweetened (2.7 fl.oz/80ml)
- 2 tbsps dried mulberries
Instructions:
If you are using fresh berries, wash them.
If you use frozen berries, let them thaw for a bit if needed.
Add the coconut water, mixed berries and mulberries to a blender. Blend well until you reach a fine puree.
Fill the mix into 8 ice lolly molds.
Free for 4 hours.
Homemade Horchata (Tigernut Milk)
Prep Time: 5mins | Soak Time: 24hours | Servings: 5
Ingredients:
- 1 cup tiger nuts (5.3 oz/150g)
- 2 cups water (1 pint/1/2L) for soaking
- 4 cups water (2 pints/ 1L)
- Dash of salt
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla powder
- 1-2 drops liquid stevia (or sweetener of choice ) to taste.
Instructions:
Add tiger nuts and 2 cups of water to a bowl or container. let soak in the fridge for 24 hours.
Strain and rinse the tiger nuts. Then add to a blender with 4 cups of water and a dash of salt.
Blend on high until you reach a smooth consistency.
Strain into a container using a nut milk bag (or alternatively a fine-mesh sieve)
Add the strained nut milk back to the cleaned blender and mix in cinnamon, vanilla and sweetener, if needed.
Enjoy right away or keep in a sealed container in the fridge for up to 5 days.
Blueberry Ricotta Pancakes
Prep Time: 10mins | Servings: 4
Ingredients:
- 3 large eggs
- 3/4 cup ricotta
- 1 cup almond flour
- 1/2 cup flaxseed meal
- 1/4 cup blueberries
- 1/2 tsp vanilla extract
- 1/4 cup vanilla almond milk
- 1 tsp baking powder
- 1/4 tsp stevia powder
- 1/4 tsp salt
Instructions:
Preheat a skillet over medium heat. Mix the eggs, ricotta, vanilla extract and unsweetened almond milk in a blender.
Mix the almond flour, golden flaxseed meal, salt, baking powder, and stevia in a separate bowl.
Slowly add the dry ingredients into the blender and blend until a smooth batter forms. Add the blueberries to the mix, halved or whole.
Add butter to the preheated skillet and wait for it to melt. Pour around 2 tbsps of batter into the skillet, flip when lightly browned on the outside.
Avocado Chocolate Mug Muffin
Prep Time: 10mins | Servings: 1
Ingredients:
- 1/2 avocado, ripe
- 1 tbsp coconut oil
- 1 egg yolk
- 1 tbsp cocoa powder
- 1/2 tsp vanilla extract
- 10-15 drops stevia
- Pinch of sea salt
- 3 tbsps almond flour
- Pinch baking soda
- Piece of 80% dark chocolate (0.7oz/20g), chopped
Instructions:
Puree the avocado in a food processor (or mash up thoroughly with a fork). Add it to a small bowl and mix it with the coconut oil, egg yolk, cocoa powder, vanilla, and stevia.
Add the almond flour, baking soda and pinch of salt and mix well. Pour the mix into a coffee cup and drop in half of the chocolate pieces.
Microwave on high for 90 seconds. Top with the rest of the chocolate pieces, let it cool a little bit and enjoy.
Chocolate Chia Pudding
Prep Time: 15mins | Servings: 1
Ingredients:
- 1/4 cup chia seeds (30g)
- 1/4 cup coconut milk (60ml)
- 1/2 cup water (120ml)
- 1 tbsp cocoa powder, unsweetened
- 5-10 drops of stevia
- 1/4 tsp cinnamon
- 1/2 tbsp extra dark chocolate flakes >85% cocoa (as topping)
Instructions:
Mix all the ingredients in a small bowl.
let the mix sit for at least 15mins. Ideally, put in the fridge overnight. This makes the chia seeds softer and add flavor.
Top with the chocolate flakes, then serve.
**If at hand, garnish with fresh mint leaves to add a fresh taste!
Coconut-Almond Chia Pudding
Prep Time: 10mins | Chill Time: 15mins | Servings: 1
Ingredients:
- 3 tbsps shredded coconut (desiccated)
- 2 tbsps dried flaked coconut
- 2 tbsps almonds, chopped or flaked
- 2 tbsp chia seeds
- 2 tbsp coconut milk
- 1/2 tsp cinnamon
- 1/2 tsp vanilla powder
- 1/2 cup hot water (120ml)
- 3-4 drops stevia (optional)
Instructions:
Roast the flaked coconut and almonds in a pan over medium heat for 2-3 mins.
Add chia seeds, cinnamon, vanilla, coconut and almonds to a breakfast bowl (keep some coconut and almond flakes on the side). Mix well.
Add the coconut milk (and stevia). Then pour in the water (maybe a little less, to your liking)
Top with the remaining nuts and let set for 5-10mins, until chia seeds are soft.
Coconut Porridge With Berries & Almond
Prep Time: 7mins | Servings: 1
Ingredients:
- 2 tbsps coconut flour
- 2 tbsps golden flax meal
- 3/4 cup water (180ml)
- Pinch of salt
- 1 large egg, beaten
- 2 tsp butter
- 1 tbsp coconut milk
- 1 oz blueberries (30g)
- 1 tbsp almond flakes
- 1 tbsp Sukrin Gold (or other natural sweetened) – Optional
Instructions:
Add the coconut flour, flax meal water and salt to a small pot over medium heat and stir.
When starting to simmer, lower the heat to med-low. Whisk until it begins to thicken.
Remove the pot from the heat (leaving the heat on), add the beaten egg slowly while whisking continuously.
Place the pot back on the heat and continue whisking, until the porridge thickens.
Turn off heat, add the butter, coconut milk and sweetener (optional). Whisk for another 1/2 mins. Mix in half the almonds and blueberries and sprinkle the rest on top.
To Your Kitchen!
Now, time to go to the kitchen to prepare the best keto sweet treats that you can take to accelerate your weight loss.
If you’re looking for keto diet recipes other than the best keto sweet treats, you can head over to the 9 Healthy Keto Diet Snacks For Weight Loss
