Keto Smoothie Ingredients

Here’s a quick overview of what you’ll need for this easy low-carb smoothie recipe. You will find exact measurements in the printable recipe card at the bottom of the page.

• Coffee – I used my favorite cold brew coffee, but you can easily just brew a cup and let it cool off first. I have not tried this with any substitutions.
• Frozen Avocado – This can be mashed, pureed, or cubed, whatever is convenient. You can use fresh avocado, but you’ll want to add ice to help make your smoothie cold.
• Full-Fat Coconut Milk – You want the canned coconut milk, unsweetened. Give it a good shake before opening to get the best consistency. You could use coconut cream, heavy cream, or a low-carb Greek yogurt if you prefer. You can use unsweetened almond milk, but it will make the smoothie quite thin.
• Nut or Seed Butter – I used peanut butter, but an almond butter (or pecan, cashew, or macadamia) would be great as well. Sunflower butter or even tahini are good nut-free options as well.
• Monk Fruit Sweetener – You could also use Swerve, Stevia, or another alternative sweetener if you prefer. If you’re sensitive to the erythritol in a lot of alternative sweeteners, try a few drops of this liquid monk fruit instead.
• Ground Cinnamon & Vanilla Extract – These add a great, full-bodied flavor that we loved! Feel free to skip, substitute, or adjust these how you’d like without worrying about much effect on the texture of the smoothie.
• Optional: Unsweetened Cocoa Powder – I sprinkled a bit on top for a pretty garnish, but sometimes I add a scoop into the blender for a chocolate smoothie! This isn’t necessary, just adds a nice touch.

How to Make a Keto Smoothie

This recipe is incredibly easy and requires no cooking at all! You just need a blender, and you’re good to go. Simply pour all of the ingredients into your blender and give it a whirl! When the mixture is smooth and creamy with all the ingredients well mixed, you can pour into a glass and serve! Even better–Use a blender with a to-go cup to save time and dishes!

I know it sounds a bit odd, putting avocado in a smoothie. But it really doesn’t taste like anything, so this recipe just tastes like a coffee peanut butter smoothie! Want to make it extra special for a birthday, a big interview, or a special occasion? Add some homemade espresso whipped cream!

What to serve with keto smoothies

I’ll often have this smoothie on its own (or with some Grain Free Granola I tossed in my bag), but if it’s going to be a really long day, I love warming up a Keto Sausage and Biscuit just in case I have to skip lunch! If you love a sweet treat in the morning, consider adding a Keto Blueberry Muffin or a Pumpkin Cinnamon Roll instead. For those who prefer one big meal to get them through the day, get your protein from this Steak Omelet, add more fiber with this Swiss Chard, and enjoy a Keto Biscuit on the side!

Can you make smoothies ahead of time?

The best keto smoothies are super chilled and creamy. The best way to make this happen is to make the smoothies fresh with at least one frozen ingredient. The frozen avocado blends into a super cold, creamy mixture that helps thicken the smoothie without watering it down like ice would. Freshly blended smoothies have the best taste, texture, and appearance.

If you love this keto breakfast, you have to try these easy recipes!

• Keto Lemon Chia Cheesecake Parfaits – It tastes like dessert but is an excellent no-cook keto breakfast! Each one has under 4 net carbs and is easy to make ahead of time.
• Bacon Keto Biscuits – These are perfect for meal prepping, freezing, and then enjoying on-the-go after a quick reheat! Works for breakfast or lunch, just 2 net carbs apiece.
• Air Fryer Denver Eggs – When you want a fancy omelet but don’t have the time, this easy ramekin recipe is the perfect compromise!
• Sausage Stuffed Chaffles – Seriously, this is SO easy! There’s tons of protein and fats to keep you fueled and energized throughout your day.
• Keto Sausage Egg & Cheese Bites – A whole breakfast rolled up in neat little baked breakfast balls! These low-carb bites are freezable and reheat perfectly for a great meal prep option.

Want more keto coffee? My three top favorites are my Peppermint Mocha Frappuccino, a low-carb copycat of Starbucks’ Frappuccino, and this Keto Caramel Frappuccino. Check this recipe roundup for even more low carb coffee recipes!

Keto Smoothie FAQs

Yield: 1 smoothie

My Favorite Keto Smoothie

Print

My FAVORITE Keto Smoothie is full of coffee, avocado, and peanut butter for the perfect breakfast on the go! This low-carb smoothie recipe is like a super filling keto fat bomb in a cup!

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 cup (8 oz) cold brew coffee (or cooled brewed coffee)
• ½ cup frozen avocado
• ¼ cup full-fat coconut milk
• 1 tbsp peanut butter (or other nut butter)
• 3-4 tsp monk fruit sweetener 
• 1 ½ tsp cinnamon
• 1 tsp vanilla extract

Instructions

1. Add all ingredients to a blender and blend and blend until smooth. Dust with cocoa powder if desired. Drink up!

Notes

This smoothie isn’t overly sweet, but you can add as much monk fruit sweetener as you wish! 

You can’t taste the avocado, and it has good caffeine content for a morning smoothie or afternoon pick-me-up! 

You can also sub in ice instead of avocado but the result is a less creamy smoothie. The avocado makes this one extra creamy!

Nutrition Information:

Yield:

1

Serving Size:

1 smoothie
Amount Per Serving: Calories: 337Total Fat: 31gCholesterol: 0mgSodium: 74mgCarbohydrates: 10.6gNet Carbohydrates: 5.gFiber: 5.6gSugar: 1.3gProtein: 6.8g

The post My Favorite Keto Smoothie appeared first on The Best Keto Recipes.

I’ve already taught you to make decadent, creamy, rich, sugar-free ganache. Now, I will show you how easy it is to make Chocolate Ganache Frosting! This frosting doesn’t require tons of butter or cream cheese. Instead, it needs two simple ingredients, a spatula and an electric mixer; it is as easy as it gets.

What is whipped ganache?

Whipped ganache frosting is a luxurious and velvety concoction that combines the richness of traditional ganache with the lightness and airy texture achieved through whipping. To create this delectable frosting, high-quality chocolate is melted and blended with an equal amount of hot cream, forming a smooth and glossy ganache. After cooling, the ganache is whipped until it reaches a fluffy consistency, resulting in a decadent frosting that’s both luscious and spreadable. The finished product is a heavenly blend of the intense chocolate flavor from the ganache and the airy, mousse-like texture imparted by the whipping process, making it an exquisite topping for cakes, cupcakes, or cheesecakes.

Tips and Tricks

• Start with high-quality chocolate for the best flavor. Whether you choose dark or semi-sweet chocolate, opt for a brand you love to ensure a rich and satisfying taste.
• Ensure the chocolate is finely chopped, this ensures it will melt easily and make a smooth ganache.
• Let the ganache cool to room temperature before whipping.
• Use an electric mixer with a whisk attachment for efficient and consistent whipping.
• Use the whipped ganache immediately for frosting or decoration on layer cakes or other desserts.
• If you have leftovers, you can store them in the fridge, but be prepared to rewhip slightly before use to restore the desired texture.

Serve

• Frosting: You can use an offset spatula to spread the whipped ganache on cakes, cookies or cheesecakes. You can also put the frosting into a piping bag and create a beautiful design.
• Filling: this works well as a filling for pastries or baked goods.
• Dip: this works beautifully as a dip for fresh fruit or other goodies.

Recipe FAQ

Other Ganache Recipes

• How to Make Ganache: this is a guide to making a pourable Ganache glaze. This is excellent over ice cream or can be used to make truffles. The total time needed to make this recipe is about 5 minutes!
• Mocha Cheesecake: this rich espresso-laced cheesecake is topped with a thick, enticing layer of bittersweet chocolate ganache.
• Tripe Chocolate Cheesecake Bars: an intense dessert only for the truest chocolate lovers! This low-carb dessert is big on flavor and low on carbohydrates.

Yield: 12

Chocolate Ganache Frosting

Print

This Chocolate Ganache Frosting is ultra rich and decadent! You'll need just two ingredients to make the perfect chocolate frosting that is light, airy and perfect on cakes, cookies and more!

Cook Time 5 minutes

Additional Time 2 hours

Total Time 2 hours 5 minutes

Ingredients

• 1 cup Lily's Sugar Free Semi Sweet Dark Chocolate Chips
• 1 cup heavy whipping cream

Instructions

1. Chop Semi Sweet Lily's Sugar Free Chocolate Chips as finely as possible. Pour them into a heatproof bowl and set aside. 
2. In a saucepan, slowly heat heavy whipping cream to a simmer. When the cream is piping hot, pour it over the chopped chocolate and place a lid on top of the bowl.
3. Allow the chocolate to sit for two minutes, then remove the lid and stir until a thick, creamy chocolate sauce has formed. Allow the smooth chocolate to cool to room temperature.
4. Once the ganache has cooled completely, use an electric mixer to whip the chocolate until it has tripled in volume and is light, flurry and resembles the consistency of whipped cream.

Nutrition Information:

Yield:

12

Serving Size:

1/4 cup (roughly)
Amount Per Serving: Calories: 88Total Fat: 7.9gCholesterol: 11.3mgSodium: 2.7mgCarbohydrates: 8.8gNet Carbohydrates: 3gFiber: 5.5gProtein: 1.4g

The post Chocolate Ganache Frosting appeared first on The Best Keto Recipes.

How to Make Keto Pumpkin Pie

In addition to the ingredients listed above, you will also need an electric mixer, a few mixing bowls, and a 9-inch pie pan. And above all else, you need a pie shield. You don’t have to purchase one; you can simply cut a hole in a square of foil. This is essential to prevent the crust from overbaking.

Make the Crust and Chill

If you’ve made a pie crust from scratch, this really isn’t that different. The basic ingredients are the same, flour, salt, and butter. There are just a few minor tweaks required to make this low-carb, gluten-free pie crust taste as close to a traditional crust as possible.

• Stir the almond flour, salt, butter, and cream cheese in a food processor or mixer and mix until it resembles coarse crumbs.
• Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.
• Roll the dough into a ball and wrap it in plastic wrap. Chill in the fridge for at least 2 hours to allow the butter time to harden again. (I like to prepare the dough the day before)

Pre-bake the Crust

• When ready to use the dough, preheat the oven to 350 degrees F.
• Grease a 9-inch pie pan and press the dough into the prepared pan (you can roll the dough, but it is sticky, and I find it easier to press the dough into the pan).
• Place a sheet of parchment paper over the pie crust and add pie weights or dried beans. Blind bake the pie crust for 7 minutes, then remove it from the oven.
• Remove the weights and parchment paper set aside, and poke a few holes in the crust with a fork. Bake the crust for an additional 5-6 minutes.

Make Pumpkin Filling

• While the crust is baking, make the pumpkin pie filling: in a mixing bowl, add the pumpkin, sweetener, pumpkin pie spice, salt, vanilla extract, and eggs. Use an electric mixer to beat the pumpkin until creamy and smooth.
• Once the pumpkin is smooth, add the heavy cream and xanthan gum or cornstarch and cream with an electric mixer.

Fill and Bake

• Pour the pumpkin mixture into the parbaked pie crust and ADD A PIE SHIELD.
• Bake the pie for 40-50 minutes until the center is almost set; it is okay if it wiggles slightly. It will continue to set as it cools.
• Allow the pie to cool to room temperature, uncovered, and chill for one hour before serving. Garnish the pie with whipped cream, additional spices, or roasted pecans if desired.

If you like this keto dessert, you’ll love these sugar-free recipes!

• Pumpkin Cheesecake Bars – Can’t decide between cheesecake and pumpkin pie? With this recipe, you don’t have to! This combines the best of both worlds and tastes AMAZING.
• Keto Butter Pecan Cheesecake – A classic, vanilla cheesecake topped with roasted pecans and sugar-free caramel sauce… Yes, please! This is SO delicious and easy to make ahead of time.
• Keto French Silk Pie – You’ll never believe this only has 5 net carbs per slice! This tall, impressive pie is a must for special occasions and big holiday celebrations.
• Low-Carb Brownie Pie – This is an easy, quick dessert that tastes like a classic. It’s great for picky eaters, and nobody would guess it’s sugar-free!
• Cranberry Cheesecake Bars – The creamy filling is topped with the best pecan crumble! Each bar is just 5 net carbs, making it the perfect holiday dessert for potlucks.

Yield: 8

Keto Pumpkin Pie

Print

You will absolutely love this rich Keto Pumpkin Pie! This classic Thanksgiving dessert recipe is made sugar-free for a low-carb dish that's keto- and diabetic-friendly!

Prep Time 20 minutes

Cook Time 1 hour

Additional Time 2 hours

Total Time 3 hours 20 minutes

Ingredients

Pie Crust

• 1 1/2 cups almond flour
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1 ounce cream cheese
• 1 teaspoon apple cider vinegar
• 1 egg

Pumpkin Filling

• 15 ounces canned pure pumpkin
• 3 large eggs
• 1 cup brown sugar monkfruit
• 1/2 tablespoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 3/4 cup heavy cream
• 1/8 teaspoon xanthan gum or 1 tablespoon cornstarch (see notes below)

Instructions

1. Combine almond flour, salt, butter, and cream cheese in a food processor or mixer and mix until it resembles coarse crumbs.
2. Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.
3. Roll the dough into a ball and wrap it in plastic wrap. Chill in the fridge for at least 2 hours to allow the butter time to harden again. (I like to prepare the dough the day before)
4. When ready to use the dough, preheat the oven to 350 degrees F. Grease a 9-inch pie pan and press the dough into the prepared pan (you can roll the dough, but it is sticky, and I find it easier to press the dough into the pan). Place a sheet of parchment paper over the pie crust and add pie weights or dried beans.
5. Blind bake the pie crust for 7 minutes, then remove it from the oven, set the weights and parchment paper aside, and poke a few holes in the crust with a fork.
6. Bake the crust for an additional 5-6 minutes.
7. While the crust is baking, make the pumpkin pie filling: in a mixing bowl, add the pumpkin, sweetener, pumpkin pie spice, salt, vanilla extract, and eggs. Use an electric mixer to beat the pumpkin until creamy and smooth.
8. Once the pumpkin is smooth, add the heavy cream and xanthan gum or cornstarch and cream with an electric mixer.
9. Pour the filling into the parbaked pie crust and ADD A PIE SHIELD. Bake the pie for 40-50 minutes until the center is almost set; it is okay if it wiggles slightly. It will continue to set as it cools.
10. Allow the pie to cool to room temperature, uncovered, and chill for one hour before serving.
11. Garnish the pie with whipped cream, additional spices, or roasted pecans if desired.

Notes

• Xanthan gum and cornstarch are thickeners; these help the custard filling to set properly. Those on strict keto usually prefer xanthan gum, while cornstarch is cheaper and easier to find. If using cornstarch, add an additional 0.87 carbs to each serving.
• You MUST USE A PIE SHIELD; the crust browns quickly and easily. If you do not have a pie shield, simply cut a circle in a piece of foil and place it over the pie, this ensures the crust is shielded from direct heat and is not overcooked.

Recommended Products

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• 
  Emile Henry Made In France HR Modern Classics Pie Dish, 9", White

Nutrition Information:

Yield:

8

Serving Size:

1 slice
Amount Per Serving: Calories: 266Total Fat: 17gCholesterol: 124mgSodium: 277mgCarbohydrates: 6gNet Carbohydrates: 4.7gFiber: 1.3gSugar: 1.9gProtein: 7g

Recipe FAQ

The post Keto Pumpkin Pie appeared first on The Best Keto Recipes.

This easy pumpkin mousse recipe is perfect for the holidays! There’s nothing better than a light, creamy mousse for an impressive dessert — Our Keto Chocolate Mousse is a beloved favorite for a reason! But the work involved often means I don’t have time or energy to make it for our parties. This time we made a shortcut–We’re adding cream cheese into the mix to create an easier mousse that still delivers that velvety texture!

This deliciously creamy pumpkin mousse is made low-carb and keto-friendly with brown sugar monk fruit sweetener, but you’re welcome to use your preferred alternative sweetener. This makes it a great diabetic-friendly dish to bring to Thanksgiving! Each jar has under 4 net carbs, so it won’t cause major sugar spikes and is great for the keto diet. This recipe is easy to make ahead of time, so whip up a batch a couple days ahead of the holidays and have them chill in the fridge. You can focus on guests and the main entree, knowing your amazing pumpkin dessert is just waiting for you to dig in!

How to Make Keto Pumpkin Mousse

This simple shortcut mousse recipe comes together easily without a ton of work! Here’s a step-by-step guide to making these cups of fluffy, delicious pumpkin mousse.

Whip cream

In a mixing bowl, whip the heavy cream until soft peaks are forming. This should take about 2-3 minutes if you’re using an electric mixer, but it will likely take longer if you’re whisking by hand.

Whip cream cheese

In another mixing bowl, whip the softened cream cheese until light and fluffy. Add in the pumpkin puree, sweetener, pumpkin pie spice, and vanilla extract. Whip until all ingredients seem well incorporated.

Combine

Fold the whipped heavy cream into the pumpkin cream cheese mixture. Be very gentle when doing this–If you work too vigorously, you can pop all those great air bubbles you just worked to create! Just slowly, carefully fold the whipped cream in until there are no white streaks visible.

Chill

Transfer the pumpkin mousse to individual containers, cover, and chill in the fridge for at least two hours. For the “prettiest” look, I found that putting the mousse in a ziplock bag, cutting the corner, then piping it into jars was the most successful.

How to Serve Pumpkin Mousse

We love this easy mousse recipe topped with crushed keto cookies (store-bought or homemade), some homemade whipped cream, and a little cinnamon or extra pumpkin pie spice. If you want to be super extra, consider adding some keto caramel sauce! It should be served chilled, so keep it in the fridge until ready to serve.

How to store keto mousse

This recipe is best kept in an airtight recipe in the fridge up to 3 days. I prefer to store mine in a ziplock bag, then when I’m ready to serve, I can just cut one corner off and squeeze it into cups. This method looks a bit cleaner and nicer than just spooning it into jars.

Pumpkin Mousse FAQs

Yield: 4 servings

Pumpkin Mousse

Print

This easy Pumpkin Mousse is a great no-bake dessert for holidays! Under 4 net carbs per serving, this easy fall recipe is low-carb and keto-friendly, too!

Prep Time 15 minutes

Chill Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

• 1 cup heavy cream
• 8 oz cream cheese, softened to room temperature
• ¾ cup pumpkin puree
• ¾ cup brown sugar monkfruit
• 1 ½ tsp pumpkin pie spice 
• 1 tsp vanilla extract
• Optional: top with whipped cream and/or crushed keto cookies

Instructions

1. In a mixing bowl, whip the heavy cream until soft peaks form (about 2-3 minutes). 
2. In a separate mixing bowl, whip the cream cheese until light and fluffy. Add the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract, and whip until combined. 
3. Fold in the whipped heavy cream. 
4. Transfer the pumpkin mousse to individual containers, cover, and refrigerate for at least 2 hours. Serve with whipped cream and graham cracker crumbs!

Notes

This is a shortcut mousse recipe that has a nice fluffy texture without being too dense or falling. 

This pumpkin mousse keeps in the fridge for up to 3 days and doesn’t lose its texture! 

You can easily double or triple this recipe to make more servings for a crowd! 

I like to transfer the mousse to a ziplock bag, cut the tip off, and then pipe it into containers. I found it looked nicer than just spooning it in. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Nutrition Information:

Yield:

4

Serving Size:

1/4 of recipe
Amount Per Serving: Calories: 324Total Fat: 31.3gCholesterol: 94.6mgSodium: 233.6mgCarbohydrates: 5.1gNet Carbohydrates: 3.7gFiber: 1.4gSugar: 2.6gProtein: 5.4g

The post Easy Pumpkin Mousse Recipe appeared first on The Best Keto Recipes.

My go to pumpkin cookie recipe will forever and always be these Pumpkin Chocolate Chip Cookies because anytime you pair pumpkin and dark chocolate together magic happens! However, if you want a simple, soft, chewy Pumpkin Cookie this recipe will fit the bill!

These sugar-free pumpkin cookies are a great way to enjoy a delicious treat without the guilt. They are perfect for a fall afternoon snack or a dessert to share with friends and family. With just a few simple ingredients and some easy steps, you can have a batch of these cookies ready in no time. Try them out today and enjoy a healthier version of a classic cookie!

What You’ll Need

As always, here is a quick overview of the ingredients used in our Pumpkin Sugar Cookies. For the complete recipe, just scroll to the bottom of the page.

• Flour: We will use Almond flour and coconut flour for this recipe. I do not recommend making substitutions or using only one type of flour. Keto-friendly flours are very different; you need both to get that traditional sugar cookie texture.
• Butter: I recommend using unsalted to control the amount of salt in the final product.
• Leavening agents: baking powder, baking soda, and salt create the best taste and texture. Yes, you need all of them.
• Sweetener: Granulated monkfruit sweetener.
• Egg: you will need one size large egg.
• Flavor Makers: Pumpkin puree, this is not to be confused with pumpkin pie filling! You will also need pumpkin pie spice as well as vanilla extract.

How to Make Pumpkin Cookies

In addition to the ingredients listed above you will need mixing bowls, spatula, electric mixer, as well as a baking pan. I also highly suggest using a silicone baking mat to prevent the cookies from sticking or overcooking. To make these soft and chewy pumpkin cookies follow the tutorial below.

• Combine the Dry Ingredients: In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, pumpkin pie spice, baking soda, and salt, and set aside.
• Beat the Butter and Sugar: In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until blended.
• Add Wet Ingredients: Mix in the egg, pumpkin, and vanilla extract. With the mixer set on low slowly add flour mixture and mix until combined.
• Chill the Dough: Wrap the dough in plastic wrap and shape it into a round disk. Chill for a minimum of 2 hours, preferably overnight.
• Bake: Preheat the oven to 350 degrees F when ready to bake. Scoop the sugar cookies out using a small cookie scoop and place them on a silicone-lined baking sheet. Bake for 9-11 minutes. Remove from the oven when the center is still slightly undercooked; it will finish baking as it cools. Allow the cookies to cool for 10 minutes on the baking sheet,, and transfer them to a wire rack to cool completely.

Storage

Allow your pumpkin cookies to cool completely on a wire rack before storing them. This helps prevent condensation inside the storage container, which can make the cookies soggy. Store the cookies in an airtight container with a secure lid. You can use plastic containers, glass jars with airtight seals, or even resealable plastic bags. Pumpkin cookies are best stored at room temperature. They can maintain their freshness for up to 3-5 days when stored this way.

To store pumpkin cookies for an extended period, you can freeze them. Place the cookies in a single layer on a baking sheet and freeze until firm. Then transfer them to an airtight container or resealable freezer bags, separating layers with parchment paper. Frozen pumpkin cookies can be stored for several months. When ready to enjoy, thaw them at room temperature.

Tips and Tricks

• Make sure to use pumpkin puree and not pumpkin pie filling, which contains added sugars and other ingredients.
• Don’t overmix the dough, as this can make the cookies tough. Mix just until a dough forms.
• I do not recommend using another type of flour for this recipe. I’ve found the ratios of almond flour and coconut flour to be perfect for this recipe and can’t recommend anything else. 
• You must chill the cookie dough otherwise, the keto sugar cookies will spread dramatically in the oven. 

Recipe FAQ

Other Pumpkin Recipes

• Keto Pumpkin Spiced Pancakes: Ultra fluffy Keto Pumpkin Spice Pancakes are perfect for a decadent Fall breakfast! Each pancake contains only 2.5 net carbs!  
• Slow Cooker Pumpkin Spiced Apples: Serve these warm spiced apples with vanilla ice cream and toasted pecans for the perfect Fall dessert!
• How to Roast Pumpkin Seeds: Learn how to roast pumpkin seeds for a healthy, savory snack!
• Pumpkin Cheesecake Bars: low carb, creamy, and so delicious!
• Pumpkin Spice Latte: Forget the coffee shop; this Keto Pumpkin Spice Latte is gluten-free, refined sugar-free, and contains less than 3 net carbs! Drizzle with a little keto caramel sauce for a decadent low carb latte!  

Yield: 24

Sugar-Free Pumpkin Cookies

Print

These Sugar-Free Pumpkin Cookies are soft, chewy and absolutely delicious!

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 10 minutes

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated monkfruit sweetener
• 1 large egg
• 1/2 cup pumpkin puree
• 1 tsp vanilla extract

Instructions

1. Whisk together almond flour, coconut flour, baking powder, pumpkin pie spice, baking soda, and salt in a large mixing bowl and set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter and sugar until blended.
3. Mix in the egg, pumpkin, and vanilla extract.
   With the mixer set on low speed, slowly add the flour mixture and mix until combined.
4. Wrap the dough in plastic wrap and shape it into a round disk. Chill for a minimum of 2 hours, preferably overnight.
5. When ready to bake preheat the oven to 350 degrees F. Scoop the sugar cookies out using a small cookie scoop and place them on a silicone-lined baking sheet.
6. Bake for 9-11 minutes. Remove from the oven when the center is still slightly undercooked; it will finish baking as it cools.
7. Allow the cookies to cool 10 minutes on the baking sheet and transfer to a wire rack to cool completely.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Anthony's Blanched Gluten Free Almond Flour, 4 lb, Gluten Free & Non GMO, Keto Friendly
• 
  AmazonBasics Silicone Baking Mat Sheet, Set of 2

Nutrition Information:

Yield:

24

Serving Size:

Nutrition calculated per cookie
Amount Per Serving: Calories: 96Total Fat: 5.8gCholesterol: 17.9mgSodium: 79mgCarbohydrates: 2.7gNet Carbohydrates: 2gFiber: 0.7gSugar: 0.7gProtein: 1.8g

The post Sugar-Free Pumpkin Cookies appeared first on The Best Keto Recipes.

I’ve never met a cheesecake I didn’t like. Our families love of cheesecake runs deep, and these Lemon Cheesecake Bars are no different! This refreshing dessert features a buttery crust, lemon vanilla cheesecake layer along with a lemon pecan crumble topping. These cheesecake bars are everything you want from a low carb dessert, sweet, light and so satisfying!

Reasons You’ll Love this Recipe

• Refreshing Flavor: The combination of creamy cheesecake with the zesty, tart taste of lemons creates a delightful contrast. The lemon flavor adds a bright and refreshing note that cuts through the richness of the cheesecake, making it a perfect dessert for those who enjoy a balance of flavors.
• Versatile: Cheesecake is a versatile dessert that can be enjoyed for any occasion. You can make as written with the crumb topping or skip that and opt for fresh whipped cream.
• Dietary Restriction Friendly: this recipe is sugar-free, low-carb, keto-friendly, gluten and grain free! It works quite well for a variety of different diets or dietary needs.

Ingredients for Lemon Cheesecake Bars

As always, this is a quick overview of the ingredients needed for this recipe. For the complete, printable recipe scroll to the recipe card below. To make perfect lemon crumb bars you will need:

• Almond flour: do not substitute coconut flour in this recipe. The absorbancy rate is very different and they are not 1:1 subs.
• Butter: salted or unsalted butter will work in this recipe.
• Sweetener: I suggest confectioners monkfruit, but Swerve will also work. If you aren’t worried about carbs regular confectioners sweetener will also work.
• Egg: size large egg
• Sour Cream: full fat or reduced fat will work.
• Lemon Juice and Zest: you will need two large or three small lemons for this recipe.
• Vanilla extract: pure vanilla is preferred and adds depth and flavor that balances the lemon.
• Pecans: used only in the crumble topping. You can swap these for another nut such as walnuts or almonds. You can also use whole, halves, or chopped.

How to Make Lemon Cheesecake Crumb Bars

In addition to the ingredients listed above you will need an 8×8 pan, foil or parchment paper as well as an electric mixer and bowls. It is very important to use the correct size pan, if you use a 9×9 pan the bars will be too thin and there will not be enough dough to cover the bottom of the pan. I have documented the entire process below so you can make the best cheesecake bars at home!

Make the Crust

The first thing you will need to do is prepare your pan. Line an 8×8 square baking pan with foil or parchment paper. Lightly spray with cooking oil to prevent the crust from sticking to the pan. To make the crust combine the almond flour, sweetener, and melted butter in a mixing bowl until a thick dough forms. Press the dough into the prepared pan, making sure to spread the dough all the way to the edges and evenly across the pan.

Make the Lemon Cheesecake Layer

The cheesecake layer is equally simple. Add the cream cheese, sour cream, egg, sweetener, zest, lemon juice, and vanilla extract to a mixing bowl and cream with an electric mixer. When the mixture is smooth and creamy spoon it over the crust. Use an offset spatula to spread the cream cheese layer into an even layer.

Make the Pecan Crumble

The final step in the assembly process is to make a quick crumble topping. If you have a food processor this is a cinch. Just toss in the ingredients and pulse until the mixture resembles coarse crumbs. Just remember the butter needs to be nice and cold! If you do not have a food processor simply add the ingredients to a bowl and use a pastry cutter to cut the butter into the flour until it resembles a crumb mixture. Next, just sprinkle this over the lemon cheesecake layer.

Bake

Bake the cheesecake bars in a preheated 350 degrees oven for 25-30 minutes. Place the bars in the middle or bottom rack of your oven. Keep an eye on the bars as they hit the 15-20 minute mark. If the crumble topping is browning too quickly for your liking simply place a piece of foil loosely over the top of the bars to prevent further browning. Just be sure you do not tightly place the foil on the cheesecake as it will hold in moisture.

Serve

Allow the bars to come to room temperature before placing them in the refrigerator. Chill the bars for at least 2 hours before slicing. 

Tips for the Best Cheesecake Bars

• High-quality ingredients: The quality of your ingredients can significantly impact the final result. Opt for high-quality cream cheese, fresh eggs, fresh lemon juice and zest, and pure vanilla extract to ensure a rich and delicious flavor.
• Use room temperature ingredients. For the best results, use butter, cream cheese, and egg yolks that are at room temperature. When these ingredients are at room temperature, they’ll better mix with the other ingredients. That makes the cheesecake much more smooth.
• Bake at the right temperature and time: Follow the recipe instructions for baking time and temperature. Overbaking can lead to a dry and cracked cheesecake, while underbaking may result in a runny center.
• Let it cool. Allow the cheesecake to cool completely at room temperature after baking. If you place the hot cheesecake in the fridge to chill it will build up condensation and ruin the texture of the crumble and the crust.
• Freeze it briefly. For the best-looking cheesecake bars, put the cheesecake in the freezer before cutting it. After 15 minutes, take the cheesecake out, and cut it into bars. This will make the slices much cleaner. 

Storage and Freezing

You can keep these cheesecake bars in the fridge for up to 5 days. Just make sure to store them in an airtight container. You can also freeze by wrapping in plastic wrap, and then placing it in an airtight container or bag. They’ll last in the freezer for 3 months. Thaw at room temperature, or in the fridge overnight. 

Recipe FAQ

Sugar Free Cheesecake Recipes

• Chocolate Chip Cheesecake Bars
• Cranberry Cheesecake Bars
• Mocha Cheesecake
• Keto No Bake Cheesecake
• Butter Pecan Cheesecake

Yield: 12

Lemon Cheesecake Bars

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Lemon Cheesecake Bars are the perfect summer dessert! These keto-friendly lemon crumb bars feature a buttery crust, lemon cheesecake layer and a delicious pecan crumb topping! Each refreshing bar has about 3 net carbs!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

Crust

• 6 tablespoons butter, melted
• 1 1/4 cup blanched super fine almond flour 
• 2 tablespoons confectioners monkfruit sweetener

Lemon Cheesecake

• 2 (8 ounce) blocks cream cheese, room temperature
• 1 large egg, room temperature
• 1/4 cup sour cream
• 1/2 cup confectioners monkfruit sweetener
• 2 tablespoon lemon juice
• 1 tablespoon lemon zest, tightly packed
• 1 teaspoon vanilla extract

Crumb Topping

• 2.5 tablespoons cold butter
• 1/4 cup blanched super fine almond flour
• 1/4 cup pecans
• 1 tablespoon confectioners monkfruit sweetener

Instructions

1. Preheat the oven to 350F. Line an 8x8-inch pan with aluminum foil or parchment paper.
2. Combine the melted butter, almond flour, and sweetener in a small bowl.
   Press the crust into a lightly greased foil-lined pan, and set aside.
3. For the cheesecake filling combine the softened cream cheese, egg, sour cream, confectioners monkfruit, lemon juice, lemon zest, and vanilla extract in a mixing bowl. Beat the mixture with an electric mixer until smooth.
4. Spoon the mixture over the crust.
5. To make the crumble topping add cold butter, almond flour, pecans, sweetener, and lemon zest to a bowl or food processor. If using a food processor pulse until the mixture resembles a course crumb topping. If using a bowl use a pastry cutter to cut the butter into the flour mixture until a crumble topping forms.
6. Sprinkle the crumb topping on the cheesecake bars.
7. Bake the cheesecake 25-30 minutes until the cheesecake has set in the center. If the crumble topping begins to brown too quickly place foil loosely over the top of the cheesecake.
8. Allow the bars to come to room temperature before placing in the refrigerator. Chill the bars at least 2 hours before slicing.

Notes

Be sure to use a square 8x8 baking pan, if you use a 9x9 your bars will be very thin and the cooking time will be off.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lakanto Monkfruit Sweetener, 1:1 Powdered Sugar Substitute, Keto, Non-GMO (1.76 lbs)
• 
  Anthony's Blanched Gluten Free Almond Flour, 4 lb, Gluten Free & Non GMO, Keto Friendly

Nutrition Information:

Yield:

12

Serving Size:

1 bar
Amount Per Serving: Calories: 331Total Fat: 27gCholesterol: 78mgSodium: 158mgCarbohydrates: 4gNet Carbohydrates: 3.1gFiber: 0.9gSugar: 0.9gProtein: 6.2g

The post Lemon Cheesecake Bars appeared first on The Best Keto Recipes.

Summer desserts should be easy, simple, and require no baking! These No Bake Cheesecake Parfaits fit the bill perfectly! This is a treat I have been taking to cookouts for years. In my opinion, it is the perfect party food because it is easy, requires very few ingredients and you can double or even triple the recipe if needed. It is also low carb, keto-friendly, gluten and grain free so it fits a wide range of dietary restrictions. Though these treats look quite impressive they are actually incredibly simple to make. I have documented the entire process below so you can see exactly how to make the best no bake cheesecake.

Reasons you will Love This Cheesecake Recipe

• EASY: this recipe is so easy, you just need a bowl, electric mixer, and saucepan! In addition to the simple kitchen items needed this recipe requires basic ingredients you probably have on hand.
• VERSATILE: You can easily adjust this recipe to your own tastes. You can use different fruit, extract or add-ins to create the perfect dessert.
• NO BAKE: No need to heat up the oven for this treat! In fact, if you prefer to use only fresh berries and skip the sauce this recipe becomes a completely no-cook dish!

Ingredients for No Bake Cheesecake

Below is a quick overview of the ingredients needed and why. For the complete, printable recipe scroll to the recipe card below. 

• Cream Cheese: full-fat or reduced-fat cream cheese will work, just be sure to soften it at room temperature before using.
• Monkfruit Sweetener: this is a low-carb, sugar-free sweetener.
• Sour Cream: this balances the cream cheese and sweetener as well as creates a rich and creamy texture.
• Heavy Cream: no substitutions for this ingredient, this is responsible for the volume in these cheesecake jars. When using an electric mixer heavy cream becomes stiff and creamy like whipped cream. 
• Vanilla Extract: adds richness and depth to the dish. 
• Berries: I use strawberries and blueberries. You will need this to make the sauce as well as fresh berries. 

How to Make No Bake Cheesecake

In addition to the ingredients listed above you will need a few mixing bowls, a saucepan for the berry sauce, and jars for serving! To make the best no-bake cheesecake just follow the instructions below:

Make the Homemade Berry Sauce

To make homemade berry sauce you need to add strawberries, confectioners monkfruit, and vanilla in a saucepan. Heat the mixture over medium-high heat until it begins to simmer. Stir the mixture and reduce the heat to medium for approximately 10 minutes, stirring occasionally. When the mixture has reduced and begun to thicken remove from heat. Allow the sauce to cool completely before adding to the cheesecake mixture.

Mix the Cheesecake Ingredients

In a medium to large size mixing bowl add the softened cream cheese and sweetener. Use an electric mixer to cream the mixture until it is smooth. Next, add the sour cream and vanilla extract and beat the mixture again until combined. The final step is to add the heavy cream and beat the mixture until it has doubled in volume and is thick, fluffy, and creamy like the second photo above.

Assemble the Cheesecake Parfait

Layer the cheesecake jars as you see in the photos. Begin by adding the cheesecake mixture, then the cooled strawberry sauce, and fresh berries, and repeat! I used these jars and it fills 6 very full jars. 

Serve

After assembling these jars chill for at least 1 hour. You can serve it with extra strawberry sauce or whipped cream on the side, but personally, I think these are delightful as is! One thing to consider is as written this makes 6 servings. This is a very indulgent treat, it is definitely possible to put this in smaller tasting cups to stretch this to 12 servings.

Storage

Store these jars in an airtight container in the fridge. This cheesecake parfait can be stored for up to 4 days, although I do find the fresh berries in the jars tend to soften after 2 days. 

Are Strawberries Keto?

Fruit is a controversial topic among keto dieters. The truth is, it can be confusing because fruit does contain carbohydrates as well as natural sugars. Fortunately, most fruits contain fiber which brings the net carb count down. For strawberries specifically, this is a keto-friendly fruit if you watch your portion sizes. You can read more about keto-friendly fruits in these resource guides below:

• Are Strawberries Keto?
• Are Blueberries Keto?
• Are Cherries Keto?
• Are Bananas Keto?

Tips and Tricks

• Make it your own, add cocoa powder, peanut butter powder or instant espresso powder for different flavor options
• Use a different low-carb fruit such as blackberries or raspberries, just remember if you are sensitive to the seeds you will need to strain the sauce mixture.
• Use softened cream cheese for the best results. Cold cream cheese is harder to blend and will not incorporate with the other ingredients as well.
• Make the strawberry sauce first and allow it to cool as you make the cheesecake. 
• Use an electric mixer, this can be a handheld or stand mixer. It will be very difficult to whip the cream cheese and heavy cream as well as you need to for the correct consistency. 

Recipe FAQ

Keto Cheesecake Recipes

• Cranberry Cheesecake Bars: a shortbread cookie crust, vanilla cheesecake layer, with a delicious cranberry sauce.
• Pecan Pie Cheesecake Bars: the two best desserts meet to make one out of this word dessert.
• Raspberry Cheesecake: a stunning cheesecake with fresh raspberry swirl.
• Blueberry Swirl Cheesecake: vanilla paired with blueberries for a decadent treat.
• Keto Chocolate Cheesecake: what is better than chocolate cheesecake? When it is topped with chocolate-covered strawberries.

Yield: 6

No Bake Cheesecake Parfait

Print

This festive No Bake Cheesecake Parfait recipe is the perfect summer treat! An indulgent cheesecake layer is paired with berries for a low-carb dessert perfect for potlucks and parties!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

Vanilla Cheesecake Layer

• 8 ounces cream cheese, softened
• 1/2 cup confectioners Monkfruit (or regular sugar if not keto)
• 1/3 cup sour cream
• 3/4 cup heavy cream
• 2 teaspoons vanilla extract

Strawberry Sauce

• 1 1/2 cups chopped strawberries, stems removed
• 2 tablespoons confectioners Monkfruit Sweetener
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon juice (optional, but helps to brighten the strawberry flavor)

Fresh Fruit Layer

• 1/2 cup chopped fresh strawberries
• 1/4 cup fresh blueberries

Instructions

For the Strawberry Sauce


1. Add the chopped berries, confectioners sweetener, and vanilla extract in a saucepan. Heat the mixture over medium-high heat until it begins to simmer.
   Stir the mixture well and reduce the heat to medium for approximately 10 minutes, stirring occasionally.
2. When the mixture has reduced and begun to thicken remove from heat. Allow the sauce to cool completely before adding to the cheesecake mixture.
   
   For the Cheesecake Layer
   
1. In a medium to large size mixing bowl add the softened cream cheese and powdered sweetener. Use an electric mixer to beat the mixture until it is creamy.
2. Next, add the sour cream and vanilla extract and beat the mixture again until combined. The final step is to add the heavy cream and beat the mixture until it has doubled in volume and is thick, fluffy, and creamy like the second photo above.
   

To Assemble the Parfaits

1. Layer the cheesecake mixture, then the cooled strawberry sauce, chopped fresh berries, and repeat. I used these jars and it fills 6 very full jars.
   

Notes

If you are not keto or low carb you can use regular confectioners sugar.
To make this recipe stretch further for a party assemble them in these 2 ounce tasting cups, you will get 12 small cheesecake parfaits.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lakanto Monkfruit Sweetener, 1:1 Powdered Sugar Substitute, Keto, Non-GMO (1.76 lbs)

Nutrition Information:

Yield:

6

Serving Size:

1 jar
Amount Per Serving: Calories: 229Total Fat: 20.9gCholesterol: 61.9mgSodium: 162mgCarbohydrates: 6gNet Carbohydrates: 4.8gFiber: 1.2gSugar: 3.6gProtein: 4.4g

The post No Bake Cheesecake Parfait appeared first on The Best Keto Recipes.

Low Carb Strawberry Popsicles

Summer calls for easy, refreshing Low Carb Strawberry Margarita Popsicles! These icy, boozy treats require just 5-10 minutes of work and make the perfect party recipe. They’re cute, only require 4 ingredients, and each one is just 5 net carbs.

Sugar-free simple syrup makes these quick and keto-friendly! You can also make these without the tequila for kid-friendly strawberry lime popsicles the whole family will love. The best thing: You can keep a batch in the freezer for months so you’ll have a cold, sweet treat when the warm weather hits.

Ingredients for Margarita Popsicles

Here’s a quick overview of what you’ll need for this recipe. For exact measurements, keep scrolling down to the printable recipe card below.

• Strawberries – Cored and halved for easy blending. Taste your batch first–If the strawberries are already on the sweeter side, you may want to start with a bit less simple syrup, especially if you’ve been keto or sugar free for long.
• Tequila – This is what gives that great margarita flavor. If you prefer to make a batch without alcohol, replace with water to keep it low carb or orange juice to add more flavor. Water with sugar-free orange flavoring would work great as well.
• Lime juice + limes – Unsweetened bottled juice is fine, but you want two limes for the cute garnish slices that get skewered onto the stick.
• Sugar Free Simple Syrup – There are store-bought versions you can find (either with the mixers or sometimes in the coffee aisle), but we prefer making our own Keto Simple Syrup with liquid monk fruit. This is the least expensive and easiest option we’ve found (plus there’s no sugar alcohols in case you’re sensitive to those).

How to Make Sugar-Free Strawberry Margarita Popsicles

These easy keto-friendly popsicles are simple and quick to make! You’ll need a blender, 6 popsicle sticks, 6 5-ounce cups, and a freezer. Here’s a step-by-step guide for making this strawberry margarita recipe.

Blend margarita

Place all of your ingredients in the blender and give it a whirl! You just want to make sure there are no big chunks of strawberry; the smoother the margarita, the easier the popsicles are to eat.

Pour margaritas

Line up 6 5-ounce cups and pour about 4 ounces of margarita into each one. Get these as even as you can so that they will all be frozen at the same time when you’re ready to serve.

Assemble lime popsicle sticks

Cut and discard the ends of the limes. Cut each lime into three slices (about 1/4″ thick, depends on the size of your limes). Place a slice on the cutting board, then stab the popsicle stick through the center. Push it in 1 1/2-2″, then put in one of the margarita cups. The lime should sit right on top of the margarita. Continue until all cups have lime-skewered popsicle sticks.

Freeze

Transfer cups to the freezer and freeze for 4-6 hours. Once frozen solid, you can serve immediately! If the popsicle doesn’t pull out immediately, gently rub the outsides of the cup with your hands to warm it slightly, then lightly tug the popsicle again.

Store

These popsicles will last 3-6 months, but they have the best flavor and texture the sooner you eat them. If you plan to keep them longer than 2 weeks, place them in a freezer bag to protect them from other freezer smells in the freezer.

Tips and tricks for the BEST popsicles with alcohol

• Get the right ratio – You want to have 4 or 5 times as much non-alcoholic liquid as you have alcoholic liquid so that the popsicle will freeze. For this recipe, there 2-2.5 cups of pureed strawberries, lime juice, and simple syrup to just over 1/2 cup of tequila.
• Test before freezing – Strawberries can range from super sweet to a bit tart, so you want to taste test the margarita before pouring and freezing. Add more lime juice if it’s too sweet, more simple syrup if it’s too tart.
• Salt just before serving – Salt is tricky because it will cause the popsicle to melt much faster. If you want to salt them, I recommend placing one side of the popsicle (out of the cup) in a plate of salt and then serving immediately. We enjoyed these without salt, so feel free to skip this if you’re worried about melty messes.
• Change it up – This is a great base recipe that can be tweaked for tasty popsicles no matter your season or vibe! Swap out the strawberries for raspberries or blueberries, maybe use vodka or rum instead of tequila, or use lemon juice instead of lime juice. Infuse your simple syrup (this post has great tips for spicy, fruity, or herby syrups). If you’re watching the carbs, be careful when switching fruits as most have more sugar than strawberries.

If you love this low carb alcoholic popsicle, you’ll love these keto cocktails!

• Keto Mango Margarita – This blended marg is topped with soda water for a refreshing fizzy finish! This is an easy one to make for a big crowd, perfect for parties by the pool.
• Spicy Watermelon Margarita – Keto simple syrup is infused with fresh jalapenos, making a great balanced cocktail! If you love spicy-sweet, this is the drink for you.
• Raspberry Tequila Smash – This is such a lovely drink for bridal showers or parties! The fresh mint really is the cherry on top; don’t skip it if possible!
• Strawberry Rose Limeade – This one is so easy, especially with the store-bought skinny syrup! This one does have sugar alcohols, however, so keep that in mind if you’re sensitive.
• Blackberry Bourbon Smash – This GORGEOUS cocktail brings the best out of a good bourbon! Tart blackberries and liquid monk fruit make an amazing low-carb syrup that gives this the beautiful color and taste. You’ll want that syrup in all your cocktails after this!
• Keto Lemon Drop – This is a very easy sipping cocktail! It’s a fun one to serve in the form of shots as well.

FAQs about Keto Alcoholic Popsicles

Yield: 6 Popsicles

Low Carb Strawberry Margarita Popsicles

Print

These delicious Low Carb Strawberry Margarita Popsicles will keep you cool all summer long! Just 5 net carbs each for these tasty tequila popsicles.

Prep Time 10 minutes

Freezing Time 4 hours

Total Time 4 hours 10 minutes

Ingredients

• 1 pound strawberries, cored
• 4.5 ounces tequila
• 2.25 ounces lime juice
• 2.5-3 ounces keto simple syrup (a little less if your strawberries are very sweet)
• 2 limes (for garnish slices)

Instructions

1. Place strawberries, tequila, lime juice, and simple syrup in a blender, then blend until smooth. Taste and adjust simple syrup, lime juice, or tequila to your preference (however, for freezing be sure to not add more than 5.5 ounces of tequila).
2. Pour about 4 ounces of the margarita mixture into a 5-ounce cup. This should make enough for 6 popsicles.
3. Cut the ends off of each lime, then cut each lime into 3 slices. Place a slice on the cutting board, then poke a popsicle stick through the center. Push it about 1.5-2 inches through, then gently place it in one of the margarita cups, allowing the lime slice to sit on top of the margarita. Continue to put the skewered lime slices in each margarita.
4. Place cups in the freezer and freeze for 4-6 hours. To remove, carefully rub hands on the sides of the cup to warm it slightly, then pull.

Notes

You could use this as a base recipe for any alcoholic popsicles. For every 2-2.5 cups of non-alcoholic pureed ingredients (like fruit, juice, simple syrup, etc.), you can include 4-5.5 ounces of liquor.

Nutrition Information:

Yield:

6

Serving Size:

1 4-ish ounce popsicles
Amount Per Serving: Calories: 75Total Fat: 0.2gCholesterol: 0mgSodium: 1.2mgCarbohydrates: 6.7gNet Carbohydrates: 5gFiber: 1.7gSugar: 3.9gProtein: 0.6g

The post Low Carb Strawberry Margarita Popsicles appeared first on The Best Keto Recipes.

Perfect Homemade Ice Cream

Everybody loves ice cream. It has to be one of the most universally loved foods, and it’s not hard to see why. Unfortunately, almost all ice cream is loaded with unbelievable amounts of sugar. For those on a keto diet, options are usually inedible. But not this keto ice cream. This recipe uses allulose sweetener, which mixes well with cream and coconut milk and doesn’t crystallize when frozen. That makes this ice cream as silky and as smooth as the kind you’ll find at the grocery store but without the added sugar. 

And don’t worry, you don’t need any special equipment to make this ice cream. No ice cream maker is needed, just a food processor or a blender. It’s a super simple recipe that you’ll find yourself making all the time. 

Why You’ll Love This Rich Keto Ice Cream

I almost always have some of this ice cream sitting in my freezer. Here’s why it’s one of my favorite recipes, and why I’m sure it will be one of yours, too.

• So easy. This is such an easy recipe to make. It’s literally easier to make this ice cream than to go to the store to buy some! You really just blend the ingredients and then let them sit in the freezer. You don’t need an ice cream maker, and you only need to spend a few minutes in the kitchen.
• Customizable. You can do so many things with this recipe. This is just a basic vanilla ice cream, but you can add different flavors to customize it. Whatever ice cream you’re craving, you can make it with this keto base. 
• Easily storable. This ice cream will last for a long time in your freezer. Unlike most desserts, you don’t need to make a batch that you can eat within a few days. You can make enough keto ice cream to last you a few weeks! 
• Healthier. Because this recipe uses allulose sweetener instead of sugar, it’s so much healthier than the average ice cream. One serving has just 3.6 grams of sugar, which is a fraction of what you’ll find in most store-bought ice creams.

Ingredients needed

Here are the ingredients that you’ll need to make this keto vanilla ice cream. Check out the recipe card at the bottom of the page to see the exact amounts for each ingredient.

• Coconut milk: You need to use full-fat coconut milk for this recipe, and you need to leave it in the fridge overnight the day before. Make sure to purchase unsweetened coconut milk.
• Heavy cream: no substitutions.
• Allulose granulated sweetener: It’s very important to use allulose and not a different keto-friendly sweetener. Other sweeteners will crystallize when frozen, but not allulose.
• Vanilla extract: Be sure to use 100% pure vanilla.
• Sea salt: just a pinch, this is my favorite flakey sea salt.

How to Make Keto Ice Cream

In addition to the ingredients listed above you just need a blender or food processor! This is a great base recipe so you can easily adust this recipe to create different flavors. Here’s how to make this easy homemade ice cream.

Chill the Coconut Milk

The day before making this recipe, put the cans of coconut milk in the fridge. This will allow the coconut cream solids to separate from the coconut water. Open the cans of cold coconut milk, and scoop out the solids. You don’t need the coconut water for this recipe, I save mine and add it to smoothies.

Blend

Place the solidified coconut cream, heavy cream, vanilla, allulose sweetener, and salt in a blender or food processor. Blend the ice cream mixture until it’s thick and creamy. This should take about 2 minutes. When you blend these ingredients it doesn’t just combine them, it also whips the heavy cream. The ice cream will become thick, and creamy with a light texture if you run a spoon through it, similar to whipped cream. You can see in the photos above how the texture should look.

Freeze

Put the ice cream mixture in a loaf pan or ice cream and place it in the freezer for 3-4 hours until it reaches your desired consistency. If you freeze this for longer it will become very hard. This is normal for sugar free ice cream. The sugar in ice cream prevents it from freezing as hard.

Serve

Remove the ice cream from the freezer and let it sit at room temperature for 5-10 minutes to soften before scooping and serving. You can serve this ice cream with great low carb sauces like sugar free strawberry sauce, salted caramel, or a drizzle of ganache.

Tips, Tricks, and Variations

Here are a few tricks to keep in mind when making keto ice cream, and some variations that you can try.

• Save the water. After making this recipe you’ll have a lot of coconut water since this ice cream only uses coconut cream. Make sure to save that coconut water to use in smoothies and other recipes.
• Blend in batches. If you make a large batch of ice cream, or just have a small blender or food processor, then you should blend the ice cream in batches. If you overfill your blender or food processor, it won’t be able to blend the ice cream into a perfectly smooth texture. 
• Add chocolate. Vanilla ice cream is fantastic, but so is chocolate ice cream. To make this into keto chocolate ice cream, all you have to do is add half a cup of unsweetened cocoa powder to the recipe.
• Top with garnishes. I think that ice cream is always better with garnishes. And that’s definitely true for this homemade keto ice cream. Take it to the next level by topping it with your favorite nuts, sauces, berries, or garnishes. 

Serving Suggestions

I like to double down on my desserts. So when I serve this rich keto ice cream, I usually serve it with some cookies or other desserts that I think go well with ice cream. Here are a few of my favorites.

• Keto Skillet Cookie
• Keto Chocolate Cookies
• Keto Sheet Pan Cookies
• Blueberry Chaffle
• Keto Cinnamon Twists

How to Store Leftovers

This homemade ice cream will last in the freezer for 3 weeks. It will still be safe to eat after 3 weeks, but the texture will get a little bit worse, especially if it has some freezer burn. For best results, transfer the ice cream to a smaller airtight container, and place a piece of parchment paper directly on top of the ice cream. 

More Easy Keto Desserts

I can never get tired of dessert. And if you’re checking out this recipe, then you probably can’t, either. Here are a few more easy keto desserts for you to make.

• Pumpkin Cinnamon Rolls
• Chocolate Pie Bars
• Blueberry Cheesecake
• No Bake Peanut Butter Bars
• Lemon Blondies
• Classic Whoopie Pies

Yield: 6 servings

Keto Ice Cream

Print

This keto ice cream is rich, creamy, and so flavorful. It's easy to make and so much healthier than store-bought ice cream.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 2 (13.7-ounce) cans full-fat unsweetened coconut milk
• 2 cups heavy cream
• 3/4 cup allulose granulated sweetener
• 2 1/2 teaspoons vanilla extract
• Pinch of sea salt

Instructions

1. Chill the cans of coconut milk in the fridge overnight.
2. Open the cans of coconut milk and scoop out the hard coconut cream. You don't need the coconut water, but save it for smoothies or other recipes.
3. Add the coconut cream, heavy cream, allulose sweetener, vanilla extract, and sea salt to a food processor or blender.
4. Blend for about 2 minutes, until the mixture is thick and creamy. See the images in the article for reference.
5. Scoop the ice cream mixture into a loaf pan and freeze for 3-4 hours until it's solid.
6. Let the ice cream sit at room temperature for 5-10 minutes before scooping.

Notes

• Add 1/2 cup of unsweetened cocoa powder to make chocolate ice cream.
• Transfer leftovers to a smaller airtight container, and top with a piece of parchment paper. Store in the freezer for 3 weeks.

Nutrition Information:

Yield:

6

Serving Size:

3/4 cup
Amount Per Serving: Calories: 311Total Fat: 14.5gCholesterol: 45.2mgSodium: 31.5mgCarbohydrates: 3.3gNet Carbohydrates: 2.8gFiber: 0.5gSugar: 3.6gProtein: 2.3g

The post Keto Ice Cream appeared first on The Best Keto Recipes.

Easy Homemade Keto Brownies

Brownies are a perfect dessert. Who doesn’t love a big square of rich, gooey, chocolatey goodness? We have tinkering with keto brownie recipes for years. This is my best keto brownie recipe yet! They taste fantastic and are incredibly easy to make with less than 15 minutes of prep time!

The secret ingredient in this recipe is pumpkin puree. The puree helps keep the brownies soft and moist and adds a little extra flavor. Don’t worry, the brownies don’t taste like pumpkin, they’re just extra rich and extra moist. They also have lots of butter to keep the brownies from drying out. And you know that a little extra butter helps the flavor of the treats, too. Plus, as far as brownies go, these are quite healthy and have only 3 net carbs!

Why You’ll Love These Decadent Brownies

I make these keto brownies all the time. Trust me: you’ll be hooked too! Here’s why.

• Super easy. This is such an easy recipe to make. It only takes 45 minutes from start to finish (only 15 minutes of prep time). You only need one bowl and one cake pan, so there’s minimal cleanup. You can throw these brownies together anytime you’re craving them.
• Incredibly moist. My biggest problem with most keto brownie recipes is that they’re really dry. For that matter, a lot of non-keto brownie recipes are really dry, too! But these brownies are really moist, thanks to pumpkin puree and a large amount of butter. They’re soft and gooey, just as brownies should be.
• Relatively healthy. I’ll stop short of saying that these brownies are healthy, because, well … they’re brownies! But relative to the kind that most people make, or that you’d buy at a bakery, these keto brownies are very healthy. Each serving has just 3 grams of net carbs.

Ingredients Needed

Here’s everything you’ll need to make these soft and rich brownies. Check out the recipe card at the bottom of the page to see the exact amounts for each of the ingredients. 

• Butter – You want to use unsalted butter for this recipe.
• Cocoa powder – Make sure your cocoa powder is unsweetened.
• Eggs
• Pumpkin puree – Be sure to use unsweetened and unflavored pumpkin puree, and not pumpkin pie mix.
• Monkfruit sweetener 
• Vanilla extract – Always use 100% pure vanilla extract.
• Almond flour – Fine-ground flour will give you the best texture for the brownies. 
• Baking soda
• Fine sea salt
• Dark chocolate baking chips – Make sure to use no-sugar-added chocolate chips. I use Lily’s. 

How to Make Keto Brownies

Here’s how to make these 45-minute brownies. They’re so easy! First, preheat your oven to 325F, then line an 8×8-inch baking pan with parchment paper and lightly grease it. 

Melt Butter and Add Cocoa Powder

First, put the butter in a large bowl, and melt it in the microwave. When the butter is completely melted add the cocoa powder to the bowl and whisk to combine. This will create a rich, thick chocolate sauce that is the base for our brownies. This ensures the brownies are fudgy instead of cakelike.

Add the Eggs and Puree

Add the eggs and whisk until everything is well combined and the batter has loosened. Then put the pumpkin puree in the bowl, along with the vanilla extract and monkfruit sweetener. Whisk until everything is well combined. 

Finish the Batter

Add the almond flour, baking soda, salt, and some of the chocolate chips to the bowl. Then mix until the ingredients are thoroughly combined. Pour the brownie batter into the prepared pan, then add the rest of the chocolate chips on top.

Bake

Put the brownies in the oven and bake until the brownies are set but still a little bit tacky. A toothpick or paring knife inserted into the center of the brownies should come out clean. This should take about 30 minutes.

Cool

Let the brownies completely cool prior to cutting (allows brownies to have cleaner edges and maintain their form). Then they are ready to serve.  

Tips and Tricks

These are a few tricks that I like to use to make the best keto brownies.

• Use room-temperature eggs. I always use room-temperature eggs when I’m baking. Eggs that are still cold from the fridge won’t mix as well with other ingredients, and that will impact the texture of your brownies. Pull the eggs out of your fridge at least 30 minutes before making this recipe to have the smoothest brownies possible.
• Cool fully. It’s so tempting to dig into the brownies the second they come out of the oven. They smell so good that it takes a lot of willpower to leave them alone. But try to do exactly that. If you cut into the brownies while they’re still hot, they won’t hold their shape well, and they’ll also dry out more quickly. Let them cool and firm up before cutting or eating them.
• Keep them from drying out. One of the best things about this recipe is that the brownies are moist, which isn’t always the case with keto-friendly desserts. However, these brownies are prone to drying out after you bake them. To keep this from happening, cover the brownies with aluminum foil as soon as they’re fully cooled. Also, avoid cutting the brownies until you’re ready to serve them. 

What to Serve Them With

I love to eat these brownies in the afternoon as a little midday treat. When I do that, I usually also have a glass of one of my favorite coffee drinks. Here are a few coffees that go so well with these keto brownies.

• Keto Pumpkin Spice Latte
• Keto Gingerbread Latte
• Keto Bourbon Caramel Latte
• Vanilla Bourbon Iced Latte
• Keto Peppermint Mocha Frappuccino 

How to Store Leftover Brownies

Leftover brownies will last at room temperature for 3-5 days. Just make sure to store them in an airtight container or bag, or wrapped in aluminum foil. For best results, keep the keto brownies out of direct sunlight. 

Can This Recipe Be Frozen?

You can absolutely freeze these brownies. Let them cool completely, then double-wrap them in airtight bags. Store in the freezer for up to 3 months. 

More Easy Keto Chocolate Desserts to Make

Looking for more easy and delicious chocolate treats to make? I’ve got you covered. Here are some of my favorite keto chocolate recipes. 

• Chocolate Cookies
• Peanut Butter Chocolate Fat Bombs
• Chocolate Cake
• Chocolate Pie Bars
• Triple Chocolate Cheesecake Bars
• Chocolate Mousse
• Salted Dark Chocolate Cheesecake

Yield: 16 brownies

Keto Brownies

Print

These keto brownies are moist, decadent, and loaded with chocolate. They only take 45 minutes to make, and have just 3 grams of net carbs per serving.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 8 tablespoons unsalted butter
• 3/4 cup unsweetened cocoa powder (I use Hershey's)
• 4 large eggs, at room temperature
• 1/4 cup canned pumpkin puree
• 3/4 cup monkfruit ssweetener
• 1 teaspoon pure vanilla extract
• 1/3 cup finely ground almond flour, spooned and leveled
• 1/4 teaspoon baking soda
• 1/8 teaspoon fine sea salt
• 3 tablespoons dark chocolate baking chips, divided (I use Lily's)

Instructions

1. Preheat the oven to 325F, and line an 8x8-inch pan with parchment paper. Grease the pan.
2. In a large bowl, melt the butter in the microwave in 20-second intervals until fully melted.
3. Whisk in the cocoa powder, then whisk in the eggs until the batter has loosened.
4. Add the pumpkin puree, monkfruit sweetener, and vanilla extract, and whisk until combined.
5. Add the almond flour, baking soda, salt, and 2 tablespoons of the chocolate chips. Whisk until a smooth brownie batter forms.
6. Pour the batter into the prepared pan and sprinkle with the remaining tablespoon of chocolate chips.
7. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. The brownies should still look a little bit tack, but should be set and not jiggly.
8. Allow to cool for 30 minutes before cutting into.

Notes

• Cover the brownies in aluminum foil as soon as they've cooled, to keep them from drying out.
• Store in an airtight bag or container at room temperature for 3-5 days, or in the fridge for 1 week.
• To freeze, double bag and store in the freezer for up to 3 months.

Nutrition Information:

Yield:

16

Serving Size:

1 square
Amount Per Serving: Calories: 105Total Fat: 8.6gCholesterol: 61.8mgSodium: 60.1mgCarbohydrates: 14.3gNet Carbohydrates: 3gFiber: 2.3gSugar: 0.5gSugar Alcohols: 9gProtein: 3g

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