You can still indulge your sweet tooth while sticking to your high-protein keto diet. These keto dessert recipes from our users are low in carbs, making them ideal for anyone looking for a healthy, sweet alternative to traditional desserts.
"If you watch your carb intake, then this cheesecake is for you. It was a real treat!"
-Laurie Pearson
"OMG, this is the most delicious thing ever. I used maple syrup as the sweetener. Give it a try!"
-Elyse S.
A combination of olive oil, coconut and almond flour yields a moist, sliceable loaf, flavored with warm spices and speckled with walnuts. If you can keep yourself from consuming it all at once, this bread can last for 2 — 3 days without compromising flavor or texture.
"A great way to add flax to your diet! I found the flavor to be wonderful. To hold in your hand, the texture of this muffin is very similar to a regular muffin; but once on the tongue, you can definitely tell that something is different. As others have suggested, spreading these with butter or cream cheese is a good idea as it makes the muffins seem more satisfying.”
-Heavens Kitchen
“I left out the vanilla (I don't care for the raw alcohol), then blended it all in a food processor until it was smooth as silk! Delicious!”
-Ab0523
“Wow! Now I can have a muffin in any flavor I want in just a few minutes. No big batch to tempt me. This recipe seems very versatile. This is a cross between a muffin and a bowl of healthy cereal.”
-Inklady
“These brownies are as quick as they are delicious! A hefty dose of walnuts reinforces their lightly, nutty flavor from the addition of almond flour. For dark chocolate lovers only.”
-norasingley
“Don’t be fooled by their size; these little bites pack a flavorful punch. Redolent of rich dark chocolate with a cinnamon-y kick, they’re topped with toasted coconut flakes and a touch of cayenne for spice.”
-norasingley
“They taste like an oatmeal cookie. I will be making these again but maybe with a little more butter for moisture.”
-TLA6489
“Depending on how big you make them and which ingredients you use, this entire recipe contains about 20 grams of carbs. So, that's about 1.5 grams of carbs per cookie! You can substitute the hazelnut for peanut butter if you like.”
-Toujours Pur
"I used a cup of granular Splenda instead of the packets and baked it in a deep pie plate. I love cheesecake, and this was delicious. I will be making this often!"
-jmuzyk
"Delicious! This has the comfort factor of bread. I eat it cold or hot, for breakfast, lunch or a snack. Every time and every way this is a winner!"
-beckyp382
"This was so good! It was the perfect creamy texture. You would never guess it was sugarless. Very delicious!"
-Sandra H.
"This was really good. I have been trying to make a low-carb cobbler that comes close to the real thing. This is it! I made it with blackberries and it was really great."
-LisaLisaB
“Five ingredients (not counting the chocolate) and no sugar! A xylitol/stevia blend enhances the natural sweetness of the organic coconut and virgin coconut oil. I made my own sugar free chocolate by melting unsweetened chocolate and mixing it with a combination of xylitol and stevia to taste.”
-YummySmellsca
“Nice! I used one tablespoon almond flour and one tablespoon coconut flour. I topped it with a teaspoon cream. I might add one fresh date and a few pecans next.”
-melbartucc
“I always have loved peanut butter cups and thought I'd look at ways of baking high-fat chocolate chip/peanut butter cookies. I modified one recipe to suit me, and they were so easy and delicious I thought I'd share.”
-Tomaso Basso
“Yummy for sweet baked good cravings when you're not eating carbs. I substituted about a third of the peanut butter with ricotta, and they held together great and had a smoother texture. I also added half a teaspoon of baking powder.”
-csqared
“I was looking for a chocolate cookie that was low-carb but didn’t find any I really liked. After wasting ingredients, I decided to make up my own. These were a hit and no one realized that I didn’t use flour.”
-cisquester
“Low-carb, gluten-free peanut butter cookies for everyone to enjoy.”
-Tony D.
“I made these cookies because I love how they are so low in carbs, and I don't have to feel bad for indulging.”
-Toujours Pur
“On the first try, we ate it plain, which was really good. On the second try, I mixed in about five mashed strawberries, and it was even better.”
-ekennedy1106
“This was good. My kids were on the fence about it — I think because it wasn't the typical sweet dessert they were expecting. But I liked it. I will keep this handy as its a nice dessert for when I'm watching what I eat.”
-mommyoffour
“At first I thought the recipe was wrong and that I might need to whip the whipping cream, but I decided to prepare the recipe exactly as written. It turned out great just as written. This sets like a regular cheesecake, only lighter in texture. It is still firm enough to be cut with a knife, though. I doubled the recipe because I grabbed the wrong size box of jello. It doubles quite nicely and was delicious.”
-ThinOne
"This was delicious! What a great alternative to satisfy our dessert craving without the carbs! Loved it. Will be a staple for us."
-klpaduano
"This was such a nice treat. It didn't freeze up quite the same as it does with regular sugar but it tasted great!”
-shrimplover
“Fluffy and sweet — the perfect breakfast or snack.”
-CHOpping The Carbs
“Blend ingredients, and then microwave it for 45 seconds. So fast it is too easy to overcook, so watch for that. Great taste for chocolate or dessert cravings when I'm low-carb dieting.”
-Romana M.
"Simply one the of the best low-carb desserts I've ever made, and so easy! I modified it by putting the crust in the freezer for 10 minutes, then cooking it empty for 10 minutes at 400 before filling; and I used two cups pecans.”
-vineyarder2
"I reduce the amount of cream cheese and add a cup of (thawed) frozen whipped topping folded into my lime filling and don't bother with baking the almond crust at all. It holds together and is delicious."
-KathyP53
"My husband and I both loved this pie. It reminded me of a frozen chocolate cream pie that my mom used to buy for us when I was a kid.”
-Sharbysyd
