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.

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

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

• 
  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.

Easy Green Bean Recipe

These delicious Sweet and Spicy Green Beans are quick, simple, and super flavorful! Crunchy bacon and tender green beans are coated in a delicious 4-ingredient sugar-free sauce that you’ll love. Top with sesame seeds and red pepper flakes for the perfect side dish for nearly any entree. With just 5 net carbs and fewer than 100 calories, this easy green bean recipe is the perfect side dish on a low-carb or keto diet.

Ingredients for Sweet & Spicy Green Beans

Here’s a quick overview of what you’ll need for this recipe. Find exact measurements at the bottom of the page in the printable recipe card.

• Bacon – I prefer thick-cut bacon in this recipe because it gives a meatier bite that perfectly complements the green beans.
• Green Beans – Fresh with ends trimmed. I don’t recommend frozen or canned green beans as they won’t get that crisp texture we’re looking for in this recipe.
• Garlic – Freshly minced garlic has the most flavor, but you can use the pre-minced jar from the store to make the meal quicker.
• Soy Sauce, Brown Sugar Monk Fruit, and Apple Cider Vinegar – Makes the flavorful sauce. Coconut aminos is a great soy-free alternative to soy sauce. Brown sugar Swerve or other alternative sweetener could be used instead of monk fruit. If you don’t have apple cider vinegar, substitute champagne vinegar or white wine vinegar for a similar flavor.
• Optional: Sesame Seeds & Red Pepper Flakes – These are for garnish and add a great texture and flavor! If you don’t enjoy spicy foods, feel free to leave out the red pepper.

You’ll also need a small mixing bowl, a skillet, a slotted spoon, a paper towel lined plate, and a stovetop or hot plate.

How to Make Sweet and Spicy Green Beans

In addition to the ingredients listed above you will need a large skillet, cutting board and knife. This is an easy side dish recipe that can come together in just 20 minutes! Here’s a step-by-step guide for making these tasty green beans!

Cook the Bacon

Warm a skillet to medium heat. While that’s warming up, cut your bacon into small pieces. Place the bacon into the hot pan and cook until bacon is crisp. Remove from the skillet with a slotted spoon and transfer it to a paper towel lined plate. Set it aside for now.

Add Green Beans

Pour off almost all of the bacon grease, but reserve 1 tablespoon for cooking the green beans. Add your trimmed green beans to the hot skillet and cook for 6-7 minutes, stirring occasionally. Cook until the beans have begun to char, and they reach your preferred level of tenderness.

Toss in Sauce

In a small bowl, combine the garlic, soy sauce, sweetener, and vinegar. Pour this into the hot skillet and toss the green beans to coat. Add bacon, sesame seeds, and crushed red pepper, then serve immediately.

Serve

We love these delicious green beans with an easy entree like Sesame Shrimp or this Slow Cooker Ginger Garlic Pork Tenderloin. To stretch the meal, you can add Cauliflower Fried Rice or Roasted Cabbage without weighing yourself down too much. These amazing Air Fryer Brussels Sprouts would make the best appetizer… The dipping sauce would be excellent with these green beans, too! Some other entrees include:

• Chili Garlic Salmon (2 carbs per filet)
• Air Fryer Asian Meatballs (2.2 net carbs for 5 meatballs)
• Air Fryer Chicken Legs (1.8 net carbs for about 2 drumsticks)
• Easy Asian Keto Lettuce Wraps (3.4 net carbs for 4-5 filled leaves)
• Low Carb Kung Pao Chicken (4.4 net carbs for about 1 cup)

Store

Allow these green beans to cool completely, then transfer any leftovers to an airtight container. It’ll last 3-4 days in the fridge. If you’re trying to prep this ahead of time, feel free to just cook the bacon, reserve one tablespoon of oil, and mix together the sauce ingredients. When you’re ready to cook, you’ll save another 5-10 minutes!

I don’t recommend freezing this recipe. Cooked green beans don’t keep a very crisp texture in the fridge, so they’re likely to become soggy and a bit mushy after freezing and thawing.

Reheat

Fresh green beans are best reheated in a hot skillet (medium heat, 2-5 minutes, shaking or stirring frequently), in the oven (350 degrees, 5-10 minutes, cover if you’re concerned they’ll brown too much), or in the air fryer (350 for 2-5 minutes, preferably with a liner so you don’t lose the bacon in the bottom).

You can microwave them, but they do lose some crispness this way. If microwaving, consider blasting at 50% power to prevent them from changing texture too much.

If you like this easy side dish, check out these simple recipes!

• Crispy Green Bean Fries – These are easily breaded and quickly crisped up in the air fryer! Just 5.6 net carbs per serving.
• Foil Pack Green Beans – This recipe uses a similar sauce, but the green beans basically get steamed in the tightly secured foil pack. I love that the only cleanup required is throwing away the foil!
• Air Fryer Green Beans – Ready in about 10-12 minutes, this is such an easy, healthy recipe! Lemon juice adds a ton of flavor and perfectly complements this crispy veggie.
• Green Bean Almondine – Our favorite holiday side dish! The texture of slivered almonds on crisp, fresh green beans, all with a sugar-free, delicious sauce… It can’t be beat!
• Keto Bacon Wrapped Green Beans – These are SO flavorful with just steak marinade, a sugar-free sweetener, and a sprinkle of blue cheese!

Green Bean FAQs

Yield: 4 servings

Sweet and Spicy Green Beans

Print

These Sweet and Spicy Green Beans will be your new favorite keto side dish! This easy recipe is ready in just 20 minutes and has just 5 net carbs per serving.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 3 slices thick-cut bacon
• 12 ounces fresh green beans, ends trimmed
• 3 cloves garlic, very finely minced
• 2 teaspoons EACH soy sauce, brown sugar monkfruit, and apple cider vinegar
• 1 teaspoon sesame seeds
• Red pepper flakes (optional garnish)

Instructions

1. Cut the bacon into small pieces and brown over medium heat. When the bacon is crisp, remove from the skillet with a slotted spoon and set aside.
2. Pour off all of the bacon grease except 1 tablespoon. Add the green beans to the skillet and cook, stirring occasionally, 6-7 minutes until they have begun to char and reached your desired tenderness.
3. In a small bowl combine the garlic, soy sauce, sweetener and apple cider vinegar. Toss the green beans in the sauce until the beans are well coated.
4. Add the bacon, sesame seeds and crushed red pepper for garnish. Serve immediately.
   
   

Notes

• Brown sugar Swerve or another alternative sweetener can also work in place of the monk fruit.
• If you are not low carb you can use regular brown sugar in this recipe.

Recommended Products

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

• 
  John Boos Block B12S Maple Wood Edge Grain Cutting Board with Feet, 12 Inches Square, 1.5 Inches Thick

Nutrition Information:

Yield:

4

Serving Size:

1/4 of skillet
Amount Per Serving: Calories: 77Total Fat: 3.6gCholesterol: 8.5mgSodium: 223.3mgCarbohydrates: 7.4gNet Carbohydrates: 5gFiber: 2.4gSugar: 2.9gProtein: 5g

To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs. I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.

The post Sweet and Spicy Green Beans appeared first on The Best Keto Recipes.

Low Carb Pancakes

Your search for beautifully fluffy, light keto pancakes is over! You found it–The PERFECT keto pancake recipe. These pancakes use almond flour and psyllium husk flakes to achieve a low-carb stack of pancakes that feels like it came from a diner.

I know psyllium husk flakes (or powder) aren’t a common ingredient, and I usually try to avoid asking you to buy uncommon things. However, there really is a great reason! Flours without gluten simply do not have the elasticity required for fluffy pancakes full of air bubbles. It just chemically can’t happen… UNLESS you add something that can thicken and stretch without gluten.

Psyllium husk acts as a bulking agent, thickening and being the “glue” for recipes. When combined with the remaining ingredients, it creates perfect air pockets and bubbles when the baking soda is activated. It gives us that chemical reaction that all non-gluten flours are missing. So yes, you CAN create these pancakes without the psyllium husk powder, but they will not be the fluffy cakes of your dreams.

Keto Pancake Ingredients

Here’s a quick overview for what you’ll need for this recipe. For exact measurements, scroll down to the printable recipe card near the bottom.

• Eggs – Size large, room temperature. Cold eggs struggle to mix well, so take them out of the fridge for at least 30 minutes before cooking.
• Monk fruit sweetener – Your favorite granular keto-friendly sweetener will work in this recipe. I used Lakanto Classic Monk Fruit Sweetener.
• Butter – Unsalted, melted but slightly cooled. You want it warm enough to stay liquid but not so warm that it cooks the eggs in the batter.
• Whole milk, Water, Vanilla extract – This gives the perfect balance of flavor and fluffiness. You could easily swap out the extracts for orange, lemon, almond, or your favorite flavor.
• Almond flour, Baking powder, Fine sea salt – If possible, use the superfine blanched flour. That makes these perfectly fluffy and eliminates any graininess. Baking powder provides lift, so don’t forget that part. If you don’t have fine sea salt, you can use an equal amount of table salt instead.
• Psyllium husk flakes (optional but HIGHLY recommended) – This is not a required ingredient for decent keto pancakes, but you want them if you’re looking for super fluffy pancakes that are indistinguishable from the “normal” carb-filled, gluten-filled diner stacks. This ingredient is the key to a true pancake texture.
• Sugar free keto syrup (optional) – Obviously you don’t have to eat your pancakes with syrup, but these fluffy pancakes are truly begging for a delicious topping. You could make this Keto Caramel Syrup or top them with Sugar Free Strawberry Sauce.

How to make pancakes keto?

Keto pancakes can be simple and delicious! With one secret ingredient and just a touch of patience, you can make the BEST low-carb pancakes with this step-by-step guide.

Mix wet and dry ingredients separately

In one bowl, mix together room temperature eggs, monk fruit sweetener, melted (but cooled) butter, milk, water, and vanilla. In another bowl, mix together the almond flour, psyllium husk, baking powder, and salt.

Combine and wait

Add the flour mixture to the egg mixture, whisking until just combined. Don’t overmix as this can cause the almond flour to absorb too much liquid, leading to dry pancakes. Once you don’t see any pockets of dry ingredients, stop mixing.

Allow the batter to sit for 3-5 minutes to thicken. This will help create thick, fluffy pancakes with a lot of lift and air pockets.

Cook

Heat a large, nonstick skillet over medium-low heat. If you’re using a good, new pan, skip the cooking spray as it is unnecessary and can burn quickly. If your nonstick coating is a bit worn off or poor quality, use the spray to avoid sticking.

Scoot 2 tablespoons of batter per pancake into the hot skillet, using a spoon to spread it a bit. I was able to fit 3 pancakes (2 1/2″ in diameter each) in my skillet.

Immediately cover the pan with a lid and cook for about 3 minutes. When the pancake begins to look set and bubble, uncover the pan and flip the pancakes. Cover again and cook another 2-3 minutes or until fully cooked through.

TIP: Cook the first pancake by itself. It’s going to be ugly and weird-looking; there’s just no way around it. Use this as your test pancake to determine how long the rest of the batter will need to cook.

Serve

We love serving these with keto syrup, fresh whipped cream, strawberry sauce, or caramel syrup. Add a side of Sugar-Free Candied Bacon or Homemade Breakfast Sausage. When serving a special breakfast in bed, add these Bacon Roses for an over-the-top keto-friendly surprise!

Store

Pancakes should be stored in an airtight container in the fridge up to 1 week. You can make the batter up to 3 days in advance, keeping refrigerated until you’re ready to cook. Old ketchup bottles are perfect for storing and squeezing out pancake batter! You may lose some fluffiness as the batter gets older.

Freeze

You can freeze cooked pancakes up to 3 months, making them great for meal prepping! Allow pancakes to completely cool and then stack one serving (3 pancakes) together, wrap tightly with 2-3 layers of plastic wrap, and store in a freezer bag.

Reheat

You can reheat pancakes in several different ways, depending on your preferences.

• Microwave – This is the quickest method, but you lose any crispiness you might have had on the exterior. Heat in 30 second blasts until warmed throughout. Overheating can dry out the pancakes.
• Oven – This is perfect for reheating a large batch for company! Place on a baking sheet (layering if you need to, but no more than 3 pancakes in a stack), cover with foil, and reheat on 360 degrees for about 5 minutes. If you love some crispness on the edges, remove the foil for the last minute or two of reheating.
• Air Fryer – If you love it crispy, the air fryer can work! On 350 degrees F, air fryer pancakes for about 1-3 minutes (depending on how many you’re reheating at once). Check in halfway through to make sure it’s not drying out the edges too much.

If you love these keto pancakes, you’ll love these low carb breakfast recipes:

• Keto Strawberry Shortcake Waffles – You will LOVE a tasty stack of these waffles with strawberries and whipped cream! It feels like such a treat, but the whole stack is just 5 net carbs.
• Egg Bites – These taste and feel like everyone’s favorite Starbucks menu item! Perfectly gooey and cheesy, also great for meal prep.
• 5 Ingredient Keto Sausage Balls – The best on-the-go breakfast recipe is also meal prep friendly, easy to make keto, and great for potlucks!
• Eggs in Air Fryer – Crispy prosciutto makes the perfect cup in this creamy, cheesy egg recipe. These cook quickly and taste like a special breakfast without being a lot of work.
• Easy Keto Blueberry Muffins – These muffins have that great, classic taste and texture you love! About 4 net carbs each make these a great pairing with coffee in the morning.
• Easy Keto Breakfast Recipes under 5 Net Carbs
• The BEST Keto Coffee Drinks

Keto Pancake FAQs

Yield: 12 Pancakes (4 servings)

Keto Pancakes

Print

These fluffy Keto Pancakes come out perfect every time! Enjoy three low-carb, gluten-free pancakes for less than 5 net carbs!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 2 large eggs, at room temperature
• 1 tablespoon monkfruit sweetener
• 3 tbsp unsalted butter, melted and slightly cooled
• 1/4 cup almond milk
• 2 tablespoons water
• 1 teaspoon pure vanilla extract
• 1 cup almond flour (the superfine blanched version is best), spooned and leveled
• 1 teaspoon baking powder
• 1/2 tbsp psyllium husk flakes
• 1/4 teaspoon fine sea salt
• Sugar free keto syrup, optional for serving

Instructions

1. In a large bowl, whisk together the eggs, monkfruit sweetener, melted butter, milk, vanilla extract, and water.
2. In a medium bowl, whisk together the almond flour, psyllium husk, baking powder, and salt.
3. Add the dry ingredients to the liquid ingredients and whisk until just combined.
4. Let the batter sit for 3-5 minutes to thicken.
5. Heat a large nonstick skillet over medium-low heat. Grease the skillet with butter or spray oil.
6. Scoop 2 tablespoons of batter per pancake into the hot skillet and use the spoon to spread it a bit so the pancake is about 2 1⁄2” in diameter. You should be able to fit about 3 pancakes in the skillet.
7. Immediately, cover the pan with the lid and cook for about 3 minutes until the pancake begins to look set and bubbly. Uncover the pan and flip the pancakes, cover again, and cook for another 2-3 minutes or until fully cooked through.

*You can test 1 pancake as a reference to ensure it’s cooked through and then you’ll know how long to cook the remaining pancakes for.

Notes

Most important tips:

• Cover the pan while cooking!
• Cooking the pancakes low and slow will yield fluffy, soft, and evenly cooked pancakes. Don’t be tempted to rush please!
• The first pancake will ALWAYS be ugly and maybe cook unevenly or burn. Don’t worry, it’s normal! For some reason, the first pancake is never the prettiest.
• Psyllium husk flakes are the secret ingredient to giving these pancakes a real
  pancake-like texture. Technically it can be left out, but your pancake won’t be as fluffy with a real pancake-like texture.

Recommended Products

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

• 
  Lakanto Monkfruit Sweetener, 1:1 Sugar Substitute, Keto, Non-GMO (Golden - 1 Pound)

Nutrition Information:

Yield:

4

Serving Size:

3 pancakes
Amount Per Serving: Calories: 280Total Fat: 16.2gCholesterol: 115mgSodium: 285mgCarbohydrates: 6.2gNet Carbohydrates: 4.8gFiber: 1.4gSugar: 1.2gProtein: 7.3g

The post Keto Pancakes 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

The post Keto Brownies appeared first on The Best Keto Recipes.

Lemon Cake Mix Cookies

These soft and chewy Lemon Cake Mix Cookies are keto, low carb, and PERFECT for Spring! Turn a simple keto yellow cake mix into a citrusy cookie the whole family will love. A simple 2-ingredient lemon glaze brings these over the top adds a fantastic sweet, bright flavor.

At under 1 net carb per cookie, this is an easy keto dessert perfect for beginners. It’s versatile and can be altered for different flavors, too (swapping out lemons for oranges would make a great creamsicle flavor, I think!).

Why You’ll LOVE This Recipe:

• EASY – These little cookies have just 0.9 net carbs each with glaze (0.8 without), and they don’t require a ton of ingredients! One store-bought keto cake mix is jazzed up with lemon juice, zest, and extract for super easy cookies that don’t take a ton of measuring or investing in alternative flours and sweeteners
• SOFT & CHEWY – The beauty of cake mixes lies in their moisture and their ease. Using a keto yellow cake mix means you’ll get a thick, chewy cookie that stays nice and soft for several days. They can stand up well to sugar free white chocolate chips as well if you’d like to make them extra special!
• FREEZER FRIENDLY – It’s hard to keep keto treats in the house because it’s so tempting to have them all at once! This recipe is perfect for making and freezing a big batch, then you can take out a couple each day for a lunchbox treat or midnight snack. It’s also perfect for freezing multiple batches to prepare for holidays, cookie swaps, and special occasions.

Ingredients for Keto Lemon Cake Mix Cookies

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

• Keto Yellow Cake Mix – Unfortunately, I’ve yet to find a lemon cake mix that’s also keto. So to improvise, we’ll start with a yellow cake mix and add that great lemon flavor on our own. I used Duncan Hines Keto Yellow Cake Mix.
• Eggs, Melted Butter – Melted butter could be swapped out for vegetable oil if you prefer this, but I love the buttery flavor. Eggs should be size large and room temperature.
• Lemon zest, juice, and extract – This is where that bright, citrus flavor comes in! For the amount of zest, you’ll need 2 large or 3 small lemons. You can use fresh or bottled juice if you must. Lemon extract helps provide a lemony flavor in every bite.
• Optional: Confectioners sweetener, additional lemon juice – These two ingredients combine to make an easy, delicious glaze to cover the cookies.

Keto Lemon Glaze

The optional lemon glaze is made with just TWO ingredients! All you need is lemon juice (bottled or fresh will work) and a keto-friendly confectioners sweetener. I used Lakanto’s Confectioners Monk Fruit. You can thin this down (using water) and cover the whole cookie, or keep it just thick enough to drizzle stripes across your cookies.

How to Make Keto Cookies

This recipe is so easy–You’ll need 2 mixing bowls (one large, one small), a baking sheet and liner (parchment paper or silicone liners), a small ice cream scoop, and a spoon. Here’s a step-by-step guide for creating these tasty keto cookies.

Prep

Preheat the oven to 350 degrees F. Line a baking sheet (or 2) with a silicone baking mat or parchment paper. If you don’t have either of these, make sure to spray the pan with a nonstick spray so that the cookies can easily be removed later. Melt the butter in a small bowl and give it time to cool.

Mix

Pour your keto cake mix into a large mixing bowl, then use a spatula or spoon to create a well in the middle for all of the wet ingredients. Place the melted (and cooled!) butter into the bowl along with the eggs, lemon extract, juice, and zest.

Begin gently whisking the wet ingredients to break the eggs, then slowly begin incorporating more and more of the flour mixture. Keep whisking until there are no air pockets with unmixed pockets of flour and the mixture is nice and thick. Chill for at least 10 minutes to let the almond flour absorb the liquid.

TIP: If you’re prepping, you could simply store this dough in a container for 5-7 days in the fridge, then scoop and bake later. Alternatively, you could form it into a log and wrap with plastic for slice-and-bake style cookies.

Shape

Scoop the dough using a small ice cream scoop, then roll each piece into a nearly perfect sphere. Place them at least 2″ apart from one another until the pan is full. Finally, gently press each piece with a spoon, slightly flattening the top of the dough.

Why press the cookies?

Keto and gluten free mixes have less elastic, stretchy properties, so they don’t spread out like your average cookie made with all-purpose flour. If you don’t press the cookies, they come out very sphere-shaped, and it can be difficult to keep the glaze on.

Bake

Bake cookies for 10-12 minutes. Remember, they will continue cooking a bit on the pan, so remove them from the oven when they look just BARELY cooked. Allow them to cool on the pan while you make the glaze.

Glaze

In a small bowl, mix together your sweetener and lemon juice. Whisk until nice and smooth, then use a spoon to drizzle this in stripes over the cookies. If you prefer a pour-over glaze the covers the whole cookie, simply thin the glaze with a bit of water or more lemon juice. Don’t touch the glaze for at least ten minutes (preferably not for an hour, but self control is difficult).

Store

• COUNTERTOP: Cookies in an airtight container on the counter will last about 5-7 days. They can begin to feel a bit stale after day 4, but 10 seconds in the microwave soften them up beautifully!
• FRIDGE: Cookies stored in the fridge will stay fresh for 7-10 days. The cookies are a bit harder when cold, so allow it to sit and come to room temperature for the best soft and chewy texture.
• COOKIE DOUGH: If you’re not ready to bake the cookies, the dough will last 5-7 days in the fridge. This is perfect meal prepping before a party or when you want fresh cookies multiple days in a row!
• LEMON GLAZE: Lemon glaze will last about a week in the fridge, but it does thicken up quite a bit. You’ll likely need to thin it out with a bit of water to get it back to drizzling consistency.

Freeze

Cookies in the freezer are best when eaten within 3 months. Freeze on a baking sheet in a single layer (not touching) for 1-2 hours, then transfer to a freezer bag for the remaining time. To protect against freezer burn, you could double wrap cookies in batches in plastic wrap.

You can freeze the cookie dough, too! Before baking, simply store in an airtight container, roll it up into a log for an easy slice-and-bake cookie, or scoop, roll, and gently press the dough into shape. Place the individual dough pieces on a baking sheet (not touching) in a single layer, then freeze for 1-2 hours. Finally, transfer to a freezer bag and cook within 3 months.

If you like these low carb lemon cookies, you’ll love these easy keto desserts!

• Keto Cake Mix Cookies – If you don’t need the citrus flavor, consider adding some chocolate chips for a tasty, easy keto cookie!
• Lemon Cookies with White Chocolate & Macadamia Nuts – The perfect blend of soft and crisp, chocolatey and crunchy!
• Air Fryer Cookies – This keto recipe gives you 2 single serving cookies or a nice deep dish cookie perfect for special occasions and splurging!
• No Bake Almond Butter Cookies – We love how simple and easy this recipe is! These are also perfect straight from the freezer for a quick sweet treat.
• Keto Chocolate Chip Cookies – This is, hands down, the BEST keto chocolate chip cookie you will ever have. Even non-keto friends can’t get enough of these!
• The BEST Keto Cookies – Here’s a list of all of our favorites!

FAQs about Keto Lemon Cake Mix Cookies

Yield: 24 small cookies

Keto Lemon Cake Mix Cookies

Print

These Keto Lemon Cake Mix Cookies are just under 1 net carb each and bursting with citrus flavor! A box of keto yellow cake mix has never tasted SO good.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 1 box Duncan Hines Keto Yellow Cake Mix (10.6 ounce)
• 2 eggs, large
• 1/2 cup melted, cooled butter (or vegetable oil)
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 1 1/2 teaspoons lemon extract (increase to 2 teaspoons if not adding lemon glaze)

Lemon Glaze:

• 1/3 cup confectioners sweetener
• 1-2 teaspoons lemon juice (more ore less depending on your preferred consistency)

Instructions

1. Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper (or simply spray the sheet with nonstick spray).
2. In a large mixing bowl, pour in your keto cake mix. Create a well in the center, then pour in the melted (but cooled!) butter or oil as well as the eggs, lemon extract, juice, and zest.
3. Using a whisk, begin beating the eggs and mixing the liquids, carefully incorporating the cake mix as you work. The mixture gets nice and thick. Once there are no pockets of unmixed flour, place dough in fridge to chill for 10-30 minutes. Do not overmix.
4. Once chilled, scoop out the dough into 24 pieces using a small ice cream scoop. Roll the pieces of cookie dough into perfect spheres, then place them at least 2 inches away from one another on the baking sheet. Gently press the tops of the cookie dough with a spoon, slightly flattening the top of the dough.
5. Bake cookies for 10-12 minutes. Remove from oven, then allow to continue cooking on the hot pan for 5-10 minutes before removing.
6. In a small bowl, mix together the confectioners sweetener and lemon juice until it reaches a smooth consistency. You can drizzle this on in pretty stripes, or you could thin it out with water and pour directly over each cookie to coat it in a tasty, lemony glaze.
7. Allow glaze to set for at least 30 minutes before touching to prevent any fingerprints from messing up your decorations.

Notes

Nutritional values calculated with lemon glaze. Without the glaze, simply subtract 1 calorie and 0.1 net carbs.

Nutrition Information:

Yield:

24

Serving Size:

1 Cookie
Amount Per Serving: Calories: 47Total Fat: 4.5gCholesterol: 25.7mgSodium: 11.5mgCarbohydrates: 1.2gNet Carbohydrates: 0.9gFiber: 0.3gSugar: 0.4gProtein: 0.7g

The post Keto Lemon Cake Mix Cookies appeared first on The Best Keto Recipes.

Keto Blueberry Cheesecake Bars

These creamy Blueberry Cheesecake Bars are such a delightful treat! Homemade blueberry sauce is swirled into a perfect creamy vanilla cheesecake! This easy cheesecake recipe is an impressive dessert that everyone will love!

These cheesecake bars can be frozen so you’ll be able to cook ahead of time and waste nothing! Grab a frozen cheesecake bar from the freezer, toss it into your lunch bag, and then it’ll be thawed by the time you’re ready for a mid-day treat.

Ingredients for Blueberry Cheesecake

Here’s a quick overview of what you’ll need for these cheesecake bars. As always, keep scrolling down to the printable recipe card for exact measurements.

• Butter: I prefer salted butter, but feel free to use unsalted if you are watching your sodium. Butter should be melted to help hold the crust together.
• Coconut flour: I do not recommend any flour substitution. Coconut flour soaks up more moisture than other flours, so you will not achieve the same texture with any substitution.
• Monk fruit sweetener: If you prefer another sugar-free sweetener, that will work as long as it is the confectioner’s texture.
• Egg: Size large, beaten. This helps keep the entire crust together.

• Cream Cheese: Your cream cheese must be softened when mixing, or you will not be able to achieve the smooth, creamy cheesecake everyone loves.
• Eggs: These work as a binder and add moisture for a decadent, rich cake.
• Vanilla extract: Gives a well-rounded flavor that pairs perfectly with the blueberries.
• Blueberries: Fresh blueberries are best. Frozen blueberries can add too much moisture, and they often can color the entire cheesecake bar blue/purple.

How to make Blueberry Cheesecake

These cheesecake bars are easy to make without adding a ton of carbs to your day! In addition to the ingredients listed above you will need an 8×8 pan, a saucepan, and a mixing bowl. Here’s a step-by-step guide to making keto Blueberry Cheesecake Bars.

Prepare oven and pan

First, preheat the oven to 350 degrees F and prepare your pan. Line the 8×8 pan with parchment paper or foil. This will help you pull the cheesecake out of the pan when you’re ready to cut them. Lightly spray with oil so that the bars don’t stick.

Make the crust

Grab a medium-sized mixing bowl and combine melted butter, coconut flour, granulated monkfruit, and egg to create your crust. Once it’s crumbly and well mixed, press into your prepared pan.

Make the Cheesecake Filling

In another medium-sized mixing bowl, add softened cream cheese, sour cream, egg, vanilla extract, and monkfruit. Using an electric mixer, beat the mixture until smooth. If you don’t have an electric mixer, you can mix by hand but it will take a long time and a lot of elbow grease. Be sure to get rid of any clumps of cream cheese is key to a creamy, rich cheesecake.

Make Blueberry Sauce

In a small saucepan add the blueberries, water, and sweetener. Bring the mixture to a simmer and reduce the heat to low. Allow the mixture to simmer for about 10 minutes, stirring occasionally until thickened. When the sauce is done it will resembled the second photo above.

Blend the Blueberry Sauce

This step is optional but recommended. Add the blueberry sauce to a blender or food processor and blend until smooth. This just creates a nicer texture and creates a pretty swirl.

Swirl

Once you’ve made the blueberry sauce and have allowed it to cool simply add the sauce in small spoonfuls all over the cheesecake. Use a knife or toothpick to swirl the blueberry sauce in the cheesecake.

Bake

Bake 40-50 minutes until the center of the cheesecake has set and is not jiggly. Pull from the oven and allow the cheesecake to cool completely before refrigerating. After chilling for at least 2 hours, pull from the fridge and slice into 12 bars.

Store

These cheesecake bars should be stored in an airtight container in the fridge. You’ll get the best texture when you eat them within 5 days of baking them.

Freeze

You can freeze these cheesecake bars separately after cutting for an easy grab-and-go dessert, or you can freeze the entire cheesecake for a beautiful full dessert later. Double- or triple-wrap your cheesecake (or individual bars) before storing in a freezer bag to prevent freezer burn. These are best eaten within 3 months.

If you like these Blueberry Cheesecake Bars, you’ll love these recipes:

• Lemon Blueberry Cheesecake Bars – Take your love of blueberries, add a squeeze of lemon to brighten up the flavor, and give it a crumbly topping for an AMAZING dessert.
• Triple Chocolate Cheesecake Bars – Talk about decadent! A delicious chocolate crust, chocolatey cheesecake, and an amazing sugar-free ganache.
• Keto Chocolate Chip Cookie Cheesecake Bars – A delicious vanilla cheesecake layer between two tasty sugar-free cookie layers is the key to the perfect keto dessert!
• Keto Strawberry Cheesecake Truffles – You will love having these stored in your freezer for a quick sweet treat that can make any day better.
• 20+ Delicious Keto Cheesecake Recipes – Whether you love fruit or chocolate, baked or no-bake, bars or full cakes, this list has just about every type of cheesecake recipe you could want!

FAQs about Keto Blueberry Cheesecake Bars

Yield: 12 slices

Blueberry Cheesecake

Print

These easy Blueberry Cheesecake Bars are the perfect keto dessert!

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

Crust

• 8 tablespoons butter, melted
• 3/4 cup coconut flour
• 2 tablespoons confectioners monk fruit sweetener
• 1 large egg, beaten

Cheesecake Filling

• 2 (8 ounce) packages cream cheese, room temperature
• 1/2 cup sour cream
• 1 large egg, room temperature
• 3/4 cup confectioners monkfruit sweetener
• 2 teaspoons vanilla extract

Blueberry Sauce

• 1 1/2 cup blueberries
• 1/4 cup water
• 1/3 cup of confectioners monk fruit sweetener

Instructions

1. To make the blueberry sauce heat the berries, water, and sweetener in a small saucepan over medium heat. Once the sauce is simmering reduce the heat to low and allow it to reduce, stirring occasionally, for about 10 minutes. When the sauce has thickened remove from heat and set aside.
2. OPTIONAL: if desired, blend the blueberry sauce until smooth using a blender or food processor.
3. Preheat the oven to 350 degrees F. Line an 8x8 pan with foil or parchment paper, and lightly spray with oil.
4. In a mixing bowl combine the melted butter, coconut flour, sweetener and egg to make a crust. Press into the prepared pan, set aside.
5. In a mixing bowl combine the softened cream cheese, sour cream, egg, vanilla extract and sweetener. Beat with an electric mixer until smooth.
6. Pour the cheesecake batter into the prepared pan.
7. Using a small spoon add HALF the blueberry sauce in small scoops all over the cheesecake. Use a knife or toothpick to swirl the sauce.
8. Bake at 350 degrees F for 40-50 minutes until the cheesecake has set. Allow the cheesecake to cool completely before refrigerating.
9. Slice the cheesecake and serve with the remaining blueberry sauce and whipped cream.

Notes

It is very important to reserve part of the blueberry sauce. If you add all of the sauce to the cheesecake it will be too much liquid and the cheesecake will never set.

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:

12

Serving Size:

1 slice + 2 tablespoons blueberry sauce
Amount Per Serving: Calories: 258Total Fat: 23.6gCholesterol: 94.6mgSodium: 169mgCarbohydrates: 5.8gNet Carbohydrates: 4.1gFiber: 1.7gSugar: 2.7gProtein: 5.4g

The post Blueberry Cheesecake (keto, low carb) appeared first on The Best Keto Recipes.

Easy Blueberry Muffins

Ingredients for Keto Blueberry Muffins

As always, this is a quick overview of the ingredients you will need for this recipe. For the complete, printable recipe just keep scrolling.

• Butter: This should be slightly softened but still good and cold
• Brown sugar monk fruit sweetener – This adds a depth of flavor without calories or net carbs.
• Coconut Flour: I would not recommend any flour substitutions. If you prefer a recipe with only almond flour, try this Chocolate Muffin recipe. Here’s a great writeup about coconut flour if you’re new to baking with it.
• Baking powder and salt – These help make the muffins fluffy and flavorful.
• Wet ingredients – Eggs, Unsweetened almond milk, vegetable oil, and vanilla extract.
• Coconut flakes – These add a great texture and flavor to the muffins. It complements the blueberries and the coconut flour.
• Blueberries – Fresh blueberries are best as frozen blueberries add a lot of moisture and can make the muffins dense and undercooked.

How to make Keto Muffins

Aside from the ingredients listed above you will need a bowl, electric mixer (hand or standing), spatula and muffin tin (metal or silicone will work). I’ve documented the entire process below so you can see each step of the baking process.

Cream the Butter and Sweetener

Add the monkfruit and butter to a mixing bowl. Using an electric mixer cream the butter and sweetener on medium speed this process will take about 1 minute. It will resemble the texture you see above.

Add Liquid Ingredients

Next, add the oil, eggs, milk and vanilla extract to the same mixing bowl. Using the electric mixer again beat the mixture until it is well incorporated. Be sure to stop and scrape the sides of the bowl down as needed.

Add the Coconut Flour, Baking Powder and Salt

In another bowl combine the coconut flour, salt and baking powder. Slowly spoon the flour mixture into the wet ingredients while running the electric mixer on low speed. When the ingredients are incorporated stop the mixer, do not over mix the batter because coconut flour is extra absorbent.

Fold in the Coconut and Blueberries

Lastly, fold in the fresh blueberries and unsweetened shredded coconut flakes.

Add to Muffin Pan

Spray a muffin tin with cooking spray and spoon the batter evenly among 6 muffin wells.

Bake

Bake the muffins at 350 degrees F for 25 minutes or until the muffins have begun to brown on top and have set in the center. Enjoy immediately with a pat of butter and cup of coffee!

Serve

One of these muffins with a Lemon Cheesecake Parfait is about 7 net carbs and perfect for when you need a sweet start to the day! If you want a drink but aren’t big on coffee, try an Iced Vanilla Chai or a Vanilla Bean Frappuccino.

For coffee lovers, try this Keto Coffee Frappuccino – It’s better than Starbucks! If you’re feeling fancy, a Keto Caramel Frappuccino is perfect for you. Feeling full of the holiday spirit (no matter the season)? You will LOVE this Gingerbread Latte!

Store

These muffins can be stored in an airtight container on the countertop for 1 week. You can store them in the fridge for 2 weeks, but they’re best enjoyed warm or at least room temperature.

Freeze

You can freeze keto muffins! Allow the muffins to cool completely, then double wrap each one in plastic — These help stop freezer burn and make it easy to grab and go! Store the wrapped muffins in a freezer-safe container and eat within 3 months for the best taste and texture.

Reheat

Reheating these muffins in 30 second intervals is the quickest way to reheat. You could also place in the toaster oven afterwards if you prefer the crisp edges on top.

If you like these Keto Blueberry Muffins, you’ll love these recipes:

• Keto Chocolate Muffins – 3.6 net carbs
• Blueberry Chaffle – 1.8 net carbs
• Low Carb Blueberry Bars – 7.2 net carbs
• Grain Free Granola – 2.5 net carbs per 1/4 cup
• Keto Lemon Raspberry Bread – 2.9 net carbs
• Keto Pumpkin Muffins – 5 net carbs

For more keto breakfast recipes, here’s a great list!

FAQs about Easy Keto Muffins

Yield: 6 Muffins

Easy Keto Blueberry Muffins

Print

These Easy Keto Blueberry Muffins are the perfect way to start the day! Large fluffy coconut flour muffins are gluten free, nut free, and under 6 net carbs each.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 10 minutes

Ingredients

• 2 tablespoons butter: slightly soft, but still cold
• 1/3 cup brown sugar monk fruit sweetener
• 2 large eggs
• 1/2 cup unsweetened almond milk (regular if not keto)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup coconut flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened coconut flakes
• 1/2 cup blueberries

Instructions

1. While the oven preheats to 350 degrees F, grease a 6 count muffin tin and set it aside.
2. Use an electric mixer to cream together the butter and sweetener in a mixing bowl. When the mixture is combined well add the eggs, milk, oil and vanilla extract, beat with the electric mixture again until creamy. 
3. In another bowl combine coconut flour, salt and baking powder. Slowly spoon the flour mixture into the wet ingredients while running the electric mix on low speed. When the ingredients are incorporated stop the mixer (do not over mix) and fold in the coconut and blueberries.
4. Immediately spoon into the wells of the prepared muffin tin and bake 25-30 or until the muffins have begun to brown on top and have set in the center.

Nutrition Information:

Yield:

6

Serving Size:

1 muffin
Amount Per Serving: Calories: 169Total Fat: 14.8gCholesterol: 62mgSodium: 389mgCarbohydrates: 6.9gNet Carbohydrates: 4.3gFiber: 2.6gSugar: 2.7gProtein: 3.6g

The post Easy Keto Blueberry Muffins appeared first on The Best Keto Recipes.

Blackened Chicken and Brussels Sprouts Skillet

This Blackened Chicken and Brussels Sprouts Skillet is the perfect recipe for when you need to serve several people but you’re short on time! This keto recipe features well seasoned chicken and fresh brussels sprouts, tossed in a flavorful spicy, buttery sauce. I love this meal because it’s beautifully simple while still being bursting with flavor- and it’s naturally low carb! You can enjoy a generous serving of this recipe for under 7 net carbs.

My Blackened Chicken and Brussels Sprouts Skillet is a super simple, while still being an impressive, dinner recipe. This meal serves four people and is a protein and vegetable dish all in one. You also only need one pan for this meal and it’s ready in under 30 minutes- meaning it’s perfect for a weeknight dinner. You can really feel confident feeding this to your family! There’s a large serving of protein and fiber in this dish, so it will keep you and your family feeling full and satisfied.

Ingredients for Blackened Chicken:

As always, here is a quick overview of the ingredients used in our Blackened Chicken and Brussels Sprouts Skillet. Scroll to the bottom of the page for the complete recipe.

For the Blackened Chicken Seasoning: Brown sugar monkfruit (if you aren’t keto, you can use regular brown sugar), Paprika, chili powder, Italian seasoning, onion powder, garlic powder, garlic salt, pepper

For the Chicken and Brussels Sprouts: Olive oil, chicken breasts, Brussels sprouts, Chicken broth, minced garlic, Brown sugar monkfruit, hot sauce, butter

How to cook Brussel Sprouts

Brussels sprouts are at their best when they’re tender on the inside and crispy on the outside. This recipe gives a perfect sear to the brussels sprouts! If you need a simple side dish, try these Perfect Roasted Brussels Sprouts! For an amazing appetizer, consider making these Air Fryer Brussels Sprouts instead (you will LOVE the dipping sauce!).

How to Store and Reheat this Blackened Chicken and Brussels Sprouts Skillet

To store this keto dinner, pop into a plastic or glass container with an airtight lid and store in the fridge. This meal will stay fresh for up to four days. To reheat, you can either warm in the microwave (cook in 30 second increments until hot enough) or on the stove top. If you’re warming on the stove top, I recommend warming with a little bit of chicken broth so your chicken and veggies don’t get too dry. You also may want to cover the pan. Warm over medium low heat until heated through.

What should I serve with this Blackened Chicken recipe?

One of the great things about this recipe is that it’s a vegetable and a protein all in one, so you don’t have to add sides to the table if you don’t want to. But so many great recipes could go with this dish! For starters, try this Keto Salad Bowl or a Simple Arugula Salad.

On the table, add Keto Cheddar Garlic Biscuits or Bacon Cheddar Chive Biscuits. For more fun bread recipes, check out this list of the Best Keto Bread Recipes. Many of the recipes on that list can be frozen, so meal prep can make your weeknights easier!

If you want some more vegetables on the table, try Air Fryer Green Beans or Air Fryer Frozen Broccoli. If you’ve got some picky eaters, these Keto Mozzarella Sticks or Whipped Feta Dip are always a hit with everyone! For dessert, try No Bake Cheesecake, a Cinnamon Roll Chaffle or Chocolate Peanut Butter Balls.

More easy keto dinner recipes

• Steak and Cheese Skillet
• Garlic Butter Chicken and Mushrooms
• Chicken Enchilada Skillet
• Crock Pot Chicken Tacos

Yield: 4

Blackened Chicken and Brussels Sprouts Skillet

Print

This Blackened Chicken and Brussels Sprouts Skillet is the perfect one pan dinner! This keto recipe is ready in under 30 minutes and is under 7 net carbs!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

Blackened Chicken Seasoning

• 1 tablespoon brown sugar monkfruit (or brown sugar if not keto)
• 1 tablespoon paprika
• 1 teaspoon EACH chili powder and Italian seasoning
• 1/2 teaspoon EACH onion powder, garlic powder, garlic salt, pepper

Remaining Ingredients

• 2 tablespoons olive oil, divided
• 1 pound chicken breast, cut into bite size pieces
• 1 pound Brussels sprouts, cut in half
• 1/3 cup chicken broth
• 1 tablespoon garlic, minced
• 1 tablespoon brown sugar monkfruit (or brown sugar if not keto)
• 2 teaspoons hot sauce
• 2 tablespoons butter

Instructions

1. Combine the blackening spices in a small bowl and set aside. Toss the chicken in the spices, but reserve 1 teaspoon of the spice mixture for the Brussels Sprouts.
2. Heat a large skillet to medium heat, add 1 tablespoon olive oil and the seasoned chicken. Make sure the chicken is in one layer and allow it to cook without moving around for at least 3 minutes. Using a tong, flip the chicken and cook an additional 3-4 minutes until cooked through and golden brown. Remove the chicken from the skillet and set aside.
3. Add the remaining olive oil to the skillet and place the sliced brussels cut side down. Sprinkle with the remaining seasoning. Cook the sprouts 5-6 minutes stirring occasionally, until crispy on the outside and tender on the inside. Remove the sprouts from the skillet.
4. Reduce the heat to low and add the chicken broth, scrape up all the brown bits at the bottom of the skillet. Stir in the garlic, monk fruit, and hot sauce. Allow the sauce to simmer until reduce by half. Add the butter and when melted, add the cooked chicken and sprouts to the skillet.
5. Toss the chicken and sprouts in the sauce and cook an additional 3-4 minutes until heated through.

Nutrition Information:

Yield:

4

Serving Size:

1/4 of skillet (about 1 1/4 cup)
Amount Per Serving: Calories: 209Total Fat: 9.5gCholesterol: 98mgSodium: 516mgCarbohydrates: 12.9gNet Carbohydrates: 7.6gFiber: 5.3gSugar: 3.2gProtein: 30g

The post Blackened Chicken and Brussels Sprouts Skillet appeared first on The Best Keto Recipes.

No Bake Peanut Butter Bars

These No Bake Peanut Butter Bars are the best keto-friendly sweet treat! These have a classic texture–the smooth chocolate layer atop a creamy-and-crunchy peanut butter base. It’s a comforting delight, perfect for an after school snack or dessert! 

These keto bars are gluten free, grain free, sugar free, and diabetic friendly. They are great for gifting to teachers, family members, or neighbors, too. Just wrap up in some cute butcher’s paper, plastic, or gift boxes (these would be cute with a festive label, or these would fit two pretty well!) for an inexpensive, thoughtful present!

These are easy to meal prep as well. Make a batch (or several), cut into pieces, and freeze whatever you won’t eat within the next five days. These can be great for some travel as you can take them out of the freezer in the morning, toss them into a lunchbox, and they’ll be thawed and ready in a few hours! For more fun fall recipes, check out this list of 20+ Easy Fall Desserts!

Keto Peanut Butter Bar Ingredients

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

• Roasted peanuts – These will get ground up to a graham cracker crumb consistency
• Butter, powdered monk fruit sweetener, creamy peanut butter, coconut flour, and vanilla extract – Makes the bar SO creamy
• Lily’s sugar free chocolate chips, creamy peanut butter, and heavy cream – This gets melted to form the delicious dark chocolate layer on top.

How to make Keto Peanut Butter Bars

This recipe has several steps, but it’s still very easy to make! This recipe is perfect for beginner cooks or a family meal prep day! The majority of the work takes place in a food processor or a very strong blender.

First, you’ll start by grinding your peanuts in a food processor until it crumbles to the consistency of graham cracker crumbs. Then you’ll incorporate your creamy ingredients (like butter, sweetener, and peanut butter), followed by coconut flour and vanilla extract. This multi-step process will require you to scrape the sides of the processor down with a spatula several times, but the stop-and-go is worth it for these delicious bars!

Finally, scrape the thick batter onto a pan (8×8 lined with parchment paper). Spread it to a nice even layer and allow it to chill for 30 minutes. While this is chilling, heat the heavy cream and add chocolate and peanut butter. Remove from heat and stir until super smooth. Pour this over the chilled peanut butter layer and chill for another hour before cutting and serving.

How to store No Bake Peanut Butter Bars

These peanut butter bars are best kept chilled in an airtight container in the fridge for up to 5 days. To keep fresh for longer, freeze and eat within 3 months for the best taste and texture. These will get softer as they get closer to room temperature, so keep that in mind if serving for a party or gifting to others.

When storing these, make sure to place a layer of parchment or wax paper between the bars if storing on top of one another. This will help prevent them from sticking or getting misshapen. 

Tips for the BEST Peanut Butter Chocolate Bars

• Use a high-quality food processor or blender. This mixture is very thick, and weaker appliances may not be able to handle this.
• Make sure to line the pan with parchment paper, aluminum foil, or wax paper before spreading the mixture. The peanut butter layer is quite sticky, and it would be very difficult to remove pieces if you put this directly into an unlined pan.
• Use roasted peanuts or roast raw peanuts for this. Roasted peanuts are able to achieve a creamier texture and provide a greater depth of flavor. You can use salted or unsalted (if using salted, make sure to use unsalted butter).
• Don’t skimp on the chilling time. You want the peanut butter layer to be cold and well-set so that the warm chocolate layer doesn’t melt and seep into the peanut butter layer. If you don’t allow it to chill long enough before cutting, you’ll have a gooey mess.

What to serve with No Bake Peanut Butter Bars

This is the perfect afternoon treat to power you through the rest of a long day, especially when served with a Keto Frappuccino (maybe try this Salted Caramel version, or this Mocha one?)! This Vanilla Bean Frappuccino is low carb and a great option if you don’t love coffee or if you’ve got a little one wanting some homemade Starbucks, too!

For a nighttime treat, serve these No Bake Peanut Butter Bars with a Keto Hot Cocoa with Espresso Whipped Cream! 

More No Bake Keto Recipes

• Keto Strawberry Cheesecake Truffles – 0.8 net carbs
• No Bake Peanut Butter Pie – 3.4 net carbs
• Keto Cookie Dough Bites – 1.2 net carbs
• Keto Almond Butter Cups – 2.4 net carbs

Yield: 12

No Bake Peanut Butter Bars (keto + low carb)

Print

These No Bake Peanut Butter Bars are full of crunchy peanuts and rich dark chocolate! These bars are under 3 net carbs the perfect way to satisfy your sweet tooth!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

Peanut Butter Filling

• 1 cup roasted peanuts, crushed to a graham cracker crumb consistency
• 4 tablespoons butter, melted
• 1/2 cup powdered monkfruit sweetener
• 3/4 cup creamy peanut butter
• 2 tablespoons coconut flour
• 1 teaspoon vanilla extract

Chocolate Topping

• 1 cup Lily's Sugar Free Chocolate Chips, chopped
• 2 tablespoons creamy peanut butter
• 1/2 cup heavy cream

Instructions

1. Place the peanuts in a food processor and pulse until it reaches a graham cracker crumb consistency. (see photos in post)
2. Push the crushed peanuts to one side of the processor and add the melted butter, sweetener, and peanut butter. Pulse several times until well blended. You will need to stop and scrape down the sides as you go.
3. Add the coconut flour and vanilla extract, pulse a few more times.
4. Pour the batter (it will be thick, but easy to scrape out) of the food processor into a parchement paper lined 8x8 pan. Spread the peanut butter into a nice smooth layer. Chill for 30 minutes.
5. In a small sauce pan heat the heavy cream. When it is piping hot add the chopped chocolate and peanut butter. Remove from the heat and stir until the mixture is smooth. Pour over the peanut butter layer and chill at least 1 hour before cutting.

Notes

To get good clean cuts place the bars in the freezer 10 minutes before slicing and whipe the knife clean after each cut.

Recommended Products

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

• 
  Dark Chocolate Chips by Lily's | Stevia Sweetened, No Added Sugar, Low-Carb, Keto Friendly | 55% Cocoa | Fair Trade, Gluten-Free & Non-GMO | 9 ounce, 3-Pack

Nutrition Information:

Yield:

12

Serving Size:

1 bar
Amount Per Serving: Calories: 235Total Fat: 21gCholesterol: 15.8mgSodium: 6.2mgCarbohydrates: 10gNet Carbohydrates: 2.3gFiber: 4.7gSugar Alcohols: 3gProtein: 7g

The post No Bake Peanut Butter Bars (keto + low carb) appeared first on The Best Keto Recipes.