Craving for desserts on keto? Here are the five keto desserts you can have every day! They are delectable and super easy to make. Keto ice cream and keto chocolate cake will probably be your favorite everyday keto desserts.
Everyday Keto Desserts-
1) Indian keto coconut bars
Coconut Barfi/ Coconut bar. A barfi is nothing but dense milk-based sweet confectionery from India, a type of sweet. Coconut barfi is a traditional Indian sweet made in almost all parts of India. It is very easy to make and just needs a few ingredients.
- 1 3/4 cups shredded unsweetened coconut
- 1 1/3 cup unsweetened coconut milk
- 100g ghee
- 4 tbsp Erythritol
- 1 tsp cardamom powder
- 10-20 saffron threads
- Optional: top with chopped almonds
- Take a bowl and mix the shredded coconut with 300 ml (1 1/4 cup/ 10.1 fl oz) of coconut milk. Keep this mixture aside for 30 minutes.
- Add the remaining 20 ml (0.7 fl oz) coconut milk; add the saffron threads and the erythritol. Mix it properly for the sugar to dissolve.
- After 30 minutes, heat a wok and melt the ghee in it. Add the coconut mixture, and keep mixing ensuring the flame is low and the mixture does not stick to the surface. Keep mixing for 5-7 minutes.
- Add the Elaichi / cardamom powder and cook the mixture for another 5 minutes.
- Take a baking tray/ barfi tray (I used a 16 cm/6.3-inch square baking tray), butter it, and spread the mixture evenly, up to 1 cm thick. Freeze it for 2 to 2 1/2 hours.
- Cut small squares according to your own liking and the barfi is ready. Refrigerate for up to 5 days or if too soft, freeze for up to 3 months.
- Calories- 130
- Fat- 12.1g
- Carbs- 2.9g
- Protein- 2.2g
2) Keto Ice-cream
keto ice cream with just 4 ingredients! It’s the best sugar-free ice cream easy and delectable. This everyday keto dessert is a favorite of kids as well.
- 3 tbsp Butter
- 4 cups Heavy cream (divided – see notes)
- 1/3 cup Best Powdered Allulose
- 1 tsp Vanilla extract
- 1/4 cup MCT Oil
- 1 medium Vanilla bean (optional; seeds scraped)
- Melt the butter in a large saucepan over medium heat. Add half of the heavy cream (2 cups and powdered sweetener. Bring to a boil, then reduce to a simmer. Simmer for 30-45 minutes, stirring occasionally, until the mixture is thick, coats the back of a spoon, and volume is reduced by half. It will also pull away from the pan as you tilt it.
- Pour into a large bowl and allow to cool to room temperature. Stir in the vanilla extract, and seeds from the vanilla bean, if using. Whisk in the MCT oil or MCT oil powder if using – this is optional.
- Whisk the remaining 2 cups of heavy cream into the sweet mixture in the bowl, until smooth.
- For best results, chill the mixture in the fridge for at least 4 hours or overnight. You can skip this step if you really want to, but the texture will be better if you chill it.
- Transfer the mixture to a freezer container (like a 9×5 in (23×13 cm) loaf pan) and smooth the top with a spatula. (If you want to add mix-ins, gently stir them in at this step, and also sprinkle some on top.) Line the surface with a piece of parchment or wax paper to keep ice crystals from forming. (You can use an ice cream maker if you have one.)
- Freeze for 4-6 hours, until firm. Stir the ice cream during the freezing process, every 30 minutes for the first 2 hours and every 60-90 minutes for 2-3 hours after. (Ice cream will get hard in the freezer after longer periods. Let it soften on the counter for 10-30 minutes before serving, and use a wet ice cream scoop to serve.)
- Calories- 347
- Fat- 36g
- Protein- 2g
- Carbs- 3g
3)Keto Mug Cake
This single-serving keto mug cake recipe is so soft, rich, and ultra chocolatey! Mug cakes are easy and delectable choices for everyday keto desserts. These keto dessert recipes without eggs you will definitely love!
- 1/3 cup almonds or pecans, or 6 tbsp almond flour
- 1 tbsp + 2 tsp cocoa powder
- 1 tbsp granulated erythritol or sugar or sweetener of choice
- pinch stevia, or additional 2 tsp sugar
- 1/8 tsp salt
- 1/4 tsp baking powder
- 3 tbsp milk of choice, or 2 if using a liquid sweetener
- 1/4 tsp pure vanilla extract
- optional chocolate chips or sugar-free chocolate chips
- *If using almonds, grind them in a blender or food processor to achieve a flour-like consistency. It will be coarser than if you use almond flour.
- Combine all ingredients in a greased ramekin or small mug. Either bake in a preheated 350F oven for about 10 minutes or cook in the microwave. If microwaving, time will vary depending on wattage and desired gooeyness. I started with 30 seconds, then added two 15-second intervals after that. The cake will look a bit gooey when it comes out, and it firms up as it cools. But there’s no need to wait for it to firm up too much – this cake is meant to be eaten straight from the mug!
- Calories- 195
- Carbs- 9.8g
- Fat- 16.6g
- Protein- 7.7g
4) Keto chocolate cake
This rich and decadent chocolate keto cake is shockingly delicious and secretly low carb. The simple keto cake recipe can absolutely hold its own against any cake mix or bakery-style chocolate cake. Super dense and fudgy, it can be naturally gluten-free, dairy-free, oil-free, and vegan.
- 1 1/2 cups fine almond flour
- 1/4 cup cocoa powder
- 2 tbsp dutch cocoa or additional regular
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1/3 cup water or milk of choice
- 3 eggs (including the vegan option listed earlier in the post)
- 1/3 cup granulated erythritol or regular sugar
- 1 1/2 tsp pure vanilla extract
For a double-layer cake, simply double the recipe and bake in two 8-inch pans.
- Preheat the oven to 350 F.
- Grease an 8-inch pan, and line with parchment.
- Stir all ingredients together very well, then spread into the pan. If needed, use the second sheet of parchment to smooth it down.
- Bake 14 minutes on the center rack (some ovens require more baking time, so continue cooking until firm if needed).
- Let cool completely before frosting.
(Based on 8 slices)
- Calories: 130
- Fat: 9g
- Carbs: 6g
- Fiber: 3.3g
- Sugars: 0.2g
- Protein- 6.9g
5)Keto Peanut butter smoothie-
This Keto peanut butter smoothie is a light and refreshing keto smoothie with a delicious peanut butter flavor. Plus, this is a dairy-free low-carb smoothie.
- 1 cup Unsweetened Almond Milk
- 2 tablespoons Peanut butter no added sugar, no added oil
- 3 tablespoons Erythritol
- 1/4 cup heavy cream or canned coconut cream if dairy-free
- 1 cup crushed ice or more for a frothy/iced smoothie
- 1 tablespoon unsweetened cocoa powder
- In a blender add all the ingredients, the order doesn\’t matter.
- Blend on high speed until smooth. If you want a frothier/icy smoothie add a few more ice cubes, and blend again until smooth.
- Serve as one large smoothie or 2 small smoothies. The nutrition panel below is for 2 smoothies.
- Store leftover in the fridge, in an airtight container, or in an airtight glass mason jar. Before serving you can blend the smoothie with 2 extra ice cubes to add a frothy texture without adding carbs or serve straight away. Store up to 24 hours in the fridge.
- Calories- 172
- Fat- 15.4g
- Carbs- 6.3g
- Protein – 5.2g
We love these recipes, and know you will too! Get yourself started today and Stay tuned for more such keto weight loss journeys, health content, and recipes! Also, don’t forget to follow us on Instagram for the daily dose of the Keto Lifestyle!