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You’ll find tons of easy keto desserts to satisfy any sweets cravings. There are plenty of tested best keto dessert recipes on the internet, from keto-friendly cookies, cookies, cake to keto brownies.

a whole loaf of low carb blueberry bread topped with cream cheese frosting and blueberries on a black background
Desserts

Easy Keto Blueberry Bread with Lemon Cheesecake Frosting

by Joanna
written by Joanna

This easy keto blueberry bread is super soft, moist, and fluffy. Enjoy a gluten-free, low carb blueberry bread that’s easy to make, filled with juicy blueberries and topped with a delicious sugar-free lemon cheesecake glaze.

keto blueberry bread and slice on a black background and lemon

When I think of summer, blueberries and lemon are always on my mind. These two ingredients are either part of my daily lemonade or combined to make this fantastic low carb blueberry bread.

I know you loved my egg-free keto bread and it’s a top-rated recipe on this blog. I decided to create another keto bread that doesn’t taste eggy and perfect as a keto dessert or low carb bread.

When I meal prep, I’m always making a dessert for the week. It’s either this keto blueberry bread, delicious keto brownies, or a batch of the softest keto chocolate chip cookies.

The truth is I love my sweets and try to find the best sugar-free and gluten-free recipes. There’s no better way to start the morning than with a slice or two of this low carb blueberry bread and a serving of keto yogurt or with a mug of warm Bulletproof Coffee. So Delicious and Filling!

2 slices keto blueberry bread on a white plate and a black background

Ingredients for Low Carb Keto Blueberry Bread

This keto blueberry bread needs only a few low carb ingredients, a small loaf pan, and an oven to bake it. These are all the ingredients you’ll need:

  • Eggs: It’s best to use large eggs at room temperature.
  • Almond Flour & Coconut Flour: We are using a combo of these two low carb flours to get the perfect bread texture. I recommend using both flours in this specific recipe.
  • Blueberries: My favorite low carb fruit to use in this keto pound cake. You can use strawberries, raspberries. Fresh or Frozen? Both are perfect!
  • Sweetener: Erythritol is the best sweetener because it’s cheap, low in carbs, and doesn’t impact blood sugar. Monk Fruit sweetener it’s also great in this recipe, and it has no aftertaste.
  • Heavy Cream or Coconut Cream: For a dairy-free gluten-free blueberry bread, use coconut cream (the canned one). It’s as creamy as heavy cream, and you’ll make a delicious paleo blueberry bread
  • Vanilla Extract & Baking Powder: 2 ingredients that never miss from my keto baked goods. One adds tons of flavor and the other one, a leavening agent that makes the bread super airy and delicious
a whole loaf of low carb blueberry bread topped with cream cheese frosting and blueberries on a black background

How to Make Keto Blueberry Bread?

It’s super easy to make keto blueberry bread once you get all the ingredients. I’m pretty sure you have most of them already.

  1. Start by beating the eggs in a large bowl with the sweetener, heavy cream, melted butter, and vanilla extract until frothy.
  2. Combine the low carb flours, baking powder and then incorporate it into the egg mixture.
  3. Incorporate the juicy blueberries. You can add more blueberries or substitute them with fresh raspberries.
  4. Bake this keto sweet bread in the preheated oven for about 50 minutes or until well cooked.

Keto Cream Cheese Lemon Frosting

To make a delicious lemon frosting for this blueberry pound cake, you’ll need 6 ingredients. It’s so easy and delicious. Here are the ingredients:

  • 4 oz Cream cheese, softened
  • 2 tbsp butter, room temperature
  • 1/2 cup Powdered Erythritol
  • 1 tsp Vanilla Extract
  • 1 tbsp Heavy cream 
  • 2 tbsp lemon juice + 1 tbsp lemon zest

In a big bowl, cream together the cream cheese and butter. This should take about 1-2 minutes.

Turn the mixer off and add the powdered sweetener, vanilla, lemon juice, lemon zest, and heavy cream. Continue mixing until well incorporated. For a thicker keto cream cheese frosting add more cream cheese.

Carbs in Keto Blueberry Bread

This keto blueberry bread is super low in carbs and delicious. Each slice is:

  • 7g carbs
  • 3g fiber
  • 4g net carbs

Are Blueberries Keto?

Blueberries are best to consume in moderation in keto. According to the USDA website, 1/4 cup of blueberries provides 16 calories, 4g carbs and 0.6g fiber.

Other Keto Recipes You’ll Love

a whole loaf of low carb blueberry bread topped with cream cheese frosting and blueberries on a black background
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4.23 from 9 votes

Keto Blueberry Bread

This easy keto blueberry pound bread is super soft, moist and fluffy. Enjoy a gluten-free, low carb blueberry bread that’s easy to make, filled with juicy blueberries and topped with a delicious sugar-free lemon cheesecake glaze.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Bread, Dessert
Cuisine: American
Keyword: blueberry, blueberry bread
Servings: 12 servings
Calories: 177kcal

Ingredients

  • 5  eggs  large
  • 2  cups  almond flour
  • 2  tbsp  coconut flour
  • 3/4  cup  blueberries
  • 1 1/2  tsp  baking powder
  • 3  tbsp  heavy whipping cream
  • 3/4  cup  Erythritol
  • 3  tbsp  butter melted
  • 1  tsp  vanilla extract

Instructions

  • Preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan with butter or spray with nonstick spray. Set aside.
  • Whisk the almond flour, coconut flour, and coconut flour.
  • In a large bowl add the eggs, sweetener, vanilla extract, melted butter and whipping cream. Using a hand mixer, mix for about 2 minutes until bubbles start to form. Combine the dry and wet ingredients until you get a smooth batter.
  • Using a spatula fold in the blueberries and transfer the batter into the prepared loaf pan.
  • Bake for about 45-50 minutes or until cooked through.
  • Remove the blueberry bread from oven and allow to completely cool before slicing.
  • To make the lemon frosting, read the instructions in the blog post.

Nutrition

Serving: 1g | Calories: 177kcal | Carbohydrates: 7g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 78mg | Sodium: 184mg | Potassium: 33mg | Fiber: 3g | Sugar: 2g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 2mg
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y favorite dessert: creme brulee topped with fresh berries and mint.
Desserts

Keto Crème Brûlée – Just 5 Ingredients

by Joanna
written by Joanna

This keto Crème Brûlée is a delicate, vanilla-flavored “burned cream” dessert that resembles a decadent custard. It’s my sugar-free take on this classic dessert that’s equally delicious and easy to make.

This keto Crème Brûlée is a delicate, vanilla-flavored "burned cream" dessert that resembles a decadent custard. It's my sugar-free take on this classic dessert that's equally delicious and easy to make.

The glorious silky custard reminded me of our family trips to Spain when I was just a little child. I ate it for breakfast, lunch, and dinner at our hotel. It was that good!

Although the origins of this dessert are not certain, I first enjoyed it in Spain, then in France, and then I ate a donut filled with custard cream in England.

It’s one of those recipes easy to make low carb. The only thing that’s different from the original is that we use a sweetener instead of sugar.

What is Crème Brûlée?

Crème Brûlée is a dessert that has a creamy custard filling that’s topped with a caramelized sugar topping. It’s one of those relatively easy to make desserts, with few ingredients – just 5 ingredients. It’s usually served with fresh berries.

I’m all about simplicity when it comes to cooking, especially with my full-time job and night shifts. My program is super chaotic, so I’m always looking for flavorful dishes that take under 1 hour to be ready.

This recipe is actually as easy to make as my mug cake or keto lava cake. You can try those desserts if you’re more into chocolate.

Ingredients:

  • 2 cups heavy cream
  • 5 egg yolks
  • ¼ cup Erythritol + 3 tbsp for topping
  • 1 pinch salt
  • 1 vanilla bean (whole)
For this dessert you need just 5 ingredients: super easy and delicious!

How do you make Keto Crème Brûlée?

Start by prepping the ramekins. I’ve made this recipe using different sizes of ramekins, and while all sizes work, my favorite is the 4-ounce ramekins. Add the ramekins to a metal pan and set aside. We’ll bake them in a water bath.

Learn how to make this 5 ingredients only keto dessert: creme brulee.

To make the custard filling: beat egg yolks with vanilla bean seeds and sugar substitute. Using organic eggs will give that pretty yellow color.

The vanilla pod won’t get to waste because it will simmer in the heavy cream mixture to bring out the incredible flavor.

If you don’t have a vanilla bean, replace it with a high-quality pure vanilla extract.

To bake the vanilla custard: Combine the warm heavy cream mixture with the egg yolks and pour into the ramekins.

Surround the ramekins with boiling water and bake for 30-35 minutes or until the center slightly jiggles. It’s important to cool completely before refrigerating for at least 3 hours.

When you’re ready to serve, sprinkle some powdered erythritol and use a torch to caramelize and get crispy.

Another great sweetener that caramelizes better, but it’s not that sweet, it’s inulin.

Serve with a dollop of whipped cream and fresh berries.

PRO TIP: If you don’t have a kitchen torch, move your oven rack to the top position and heat your broil to high.

Once hot, add the custards topped with sweetener and broil for about 1 to 3 minutes. Watch closely, so it doesn’t burn.

y favorite dessert: creme brulee topped with fresh berries and mint.
y favorite dessert: creme brulee topped with fresh berries and mint.
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5 from 1 vote

Keto Crème Brûlée – Just 5 ingredients

This keto Crème Brûlée is a delicate, vanilla-flavored “burned cream” dessert that resembles a decadent custard. It’s my sugar-free take on this classic dessert that’s equally delicious and easy to make.
Prep Time5 mins
Cook Time10 mins
Chilling Time3 hrs
Total Time3 hrs 15 mins
Course: Dessert
Cuisine: American, spanish
Keyword: creme brulee
Servings: 6 servings
Calories: 334kcal

Ingredients

Crème

  • 2 cups heavy cream
  • 6 egg yolks
  • 6 tbsp erythritol I used Sukrin
  • ¼ tsp sea salt
  • 1 vanilla bean whole

Topping

  • 3 tbsp erythritol powdered

Instructions

  • Scrape out all the seeds from the vanilla bean. Take the vanilla pod and place it in a small pot. Add heavy cream and sea salt. If using vanilla extract, you’ll add it later.
  • Place the pot on the stove, on medium heat until the heavy cream starts to simmer (do not boil). Remove from the stove and allow to slightly cool. Remove the vanilla pod. Add vanilla extract (if using).
  • In a medium bowl, add the egg yolks and the sweetener and whisk until the sweetener is completely dissolved.
  • Slowly incorporate the hot cream to the egg yolk mixture and whisk to combine.
  • Pour the mixture into the six 4-oz ramekins and place them in a metal baking pan. Add boiling water to the pan until the water reaches about halfway up the sides.
  • Bake for about 30-40 minutes, just until set, but still jiggly in the center.
  • Remove the custard from the oven and allow it to get to room temperature.
  • Refrigerate for at least 3 hours. When ready to serve, sprinkle about 1 tsp of sweetener on top and use a kitchen torch to caramelize it.
  • Serve and enjoy!

Nutrition

Calories: 334kcal | Carbohydrates: 4g | Protein: 4g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 304mg | Sodium: 136mg | Potassium: 79mg | Sugar: 1g | Vitamin A: 1426IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
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Keto Lemon bars on a plate with a sliced lemon and mint leaves
Desserts

The Best Keto Lemon Bars – Only 4g Carbs

by Joanna
written by Joanna

Keto Lemon Bars are a delightful sugar-free recipe with a wonderfully balanced sweet and tangy flavor. You’ll love the bright yellow color of the lemon curd filling, the melt-in-your-mouth shortbread almond crust, and the lusciously thick lemon filling.

Keto Lemon Bars are a delightful sugar-free recipe with a wonderful balanced sweet and tangy flavor. You’ll love the bright yellow color, the melt-in-your-mouth shortbread almond crust, and the lusciously thick lemon filling.

These are the best lemon bars and everyone loves them. They are super easy to make with only 7 ingredients.

I’m a huge chocolate fan, and I bet you are too. But sometimes I crave a delicious summer lemony treat that I always bring to family gatherings. Nobody ever figures out that they are sugar-free, gluten-free, and keto dessert.

Only 7 Ingredients Sugar-Free Lemon Bars

The ingredients for these keto lemon bars have an almond flour shortbread crust, topped with a divine lemon topping. I’m grateful for almond flour and low carb sweetener because I have to opportunity to bake such delicious treats that everyone loves.

  • Unsalted Butter: Melted Butter is used in the shortbread crust and it’s an essential ingredient making the base buttery and extremely decadent.
  • Sweetener: In this recipe, I use both granulated erythritol and powdered erythritol. It’s essential to use granulated sweetener for the crust and powdered for the lemon filling to make it smooth and creamy.
  • Almond Flour: Almond flour is used both in the crust and the lemon filling because it helps with the texture and structure. I recommend using extra fine almond flour to be sure your lemon bars won’t turn grainy.
  • Vanilla Extract: I use vanilla extract in the shortbread crust to enhance the taste.
  • Salt: A pinch of salt to balance the sweetness is perfect!
  • Eggs: Eggs bind everything together and help the bars
  • Lemon Juice: My suggestion is to use freshly squeezed lemon juice for the best flavor. You can also use lime juice or orange juice (not low carb).
Keto Lemon bars on a plate with a sliced lemon and mint leaves

How to Make Keto Lemon Bars?

This recipe is incredibly quick and easy to make. You’ll need to make a keto shortbread crust and a lemon filling. Follow a few easy steps to make perfect low carb lemon bars:

  • Prepare the crust: Mix all the ingredients for the shortbread crust and evenly press into an 8×8 inch glass baking pan lined with baking paper.
  • Bake the crust: Pre-baking the crust will ensure two beautiful layers.
  • Make the lemon filling: Just mix all the ingredients for the crust and wait for the crust to slightly cool down.
  • Bake the lemon bars: Bake again for 22-25 minutes or until the lemon filling is set.
  • Cool: Remove the bars from the oven and allow to completely cool down before serving.
  • Dust with powdered sweetener and cut into 16 squares and enjoy!

3 Tips to Make The Best Lemon Bars Every Time

  1. Use freshly squeezed lemon juice – For that depth of flavor, I recommend using fresh lemon juice. I know it’s convenient to get bottled lemon juice, but you’ll miss the flavor.
  2. Do not overbake! If you notice cracks on top of the lemon bar it means they are overcooked. But, that’s not a problem, these low carb lemon square recipe still taste incredibly delicious. Just dust them tons of powdered sweetener!
  3. Use powdered sweetener – I mentioned it above and I mention it here! It’s vital to use some sore of sweetener turned into powder if you want creamy lemon bars.

Other Recipes You Might Like

Keto Lemon Bars are a delightful sugar-free recipe with a wonderful balanced sweet and tangy flavor. You’ll love the bright yellow color, the melt-in-your-mouth shortbread almond crust, and the lusciously thick lemon filling.
Print Recipe
5 from 1 vote

Keto Lemon Bars

Keto Lemon Bars are a delightful sugar-free recipe with a wonderful balanced sweet and tangy flavor. You’ll love the bright yellow color, the melt-in-your-mouth shortbread almond crust, and the lusciously thick lemon filling.
Prep Time10 mins
Cook Time45 mins
Resting Time30 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: lemon bars
Servings: 16 servings
Calories: 255kcal

Ingredients

For the crust

  • 1 1/2  cup  almond flour
  • 1/2  cup  unsalted butter melted
  • 1/4  cup  erythritol
  • 1  tsp  pure vanilla extract
  • 1/8  tsp  salt

For the lemon filling

  • 3  medium lemons
  • 3  large eggs room temperature
  • 2  tsp  lemon zest
  • 3/4  cup  almond flour
  • 3/4  cup  powdered erythritol
US Customary – Metric

Instructions

  • Preheat the oven to 350F / 180C. Line an 8X8 baking glass pan with parchment paper and set aside.
  • Make the crust: In a large bowl, using an electric mixer or a food processor, combine the crust ingredients: almond flour, melted butter, erythritol, vanilla extract, and salt.
  • Firmly press the thick dough into the prepared pan, making sure the crust is evenly distributed. Bake for about 15-20 minutes or until the edges are lightly golden brown.
  • Prepare the lemon filling: Sift the powdered sweetener, almond flour in a large bowl. Juice the lemons and add them to the bowl.
  • Over the lemon juice, add the room temperature eggs, lemon zest and whisk until well combined.
  • Pour the lemon filling over the warm crust. Bake for 22-25 minutes or until the filling looks set. Remove lemon bars from the oven and allow them to completely cool down at room temperature, then stick in the refrigerator for at least 2 hours before serving.
  • Use a sharp knife to cut them into squares. Enjoy!

Notes

How to store lemon bars? Store the leftover keto lemon bars in an airtight container for up to one week.
Don’t use a hand mixer because overmixing the ingredients because they will crack when baked.

Nutrition

Serving: 1lemon bar | Calories: 255kcal | Carbohydrates: 7g | Protein: 8g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 27mg | Potassium: 17mg | Fiber: 3g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 1.4mg
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This Chocolate Keto Lava Cake is super rich, chocolaty and tasty. You’ll need only 7 ingredients and 20 minutes for this keto dessert filled with perfectly gooey and creamy chocolate lava.
Desserts

The Best Chocolate Keto Lava Cake – Only 3g Carbs

by Joanna
written by Joanna

This Chocolate Keto Lava Cake is super rich, chocolaty and tasty. You’ll need only 7 ingredients and 20 minutes for this keto dessert filled with perfectly gooey and creamy chocolate lava.

how to make keto lava cake

Surprisingly simple and decadent, this keto lava cake is perfect for any special occasion. You can enjoy them for Valentine’s Day, New’s Year Eve, birthday parties. Or… Who am I trying to fool? You can enjoy them whenever you want a moist and tender chocolate cake that is filled with gooey molten lava. It’s like Heaven on Earth! I’d eat it every day!

Why is keto lava cake my favorite dessert? I love it because it’s decadent, tasty and looks like a dessert form a super fancy restaurant.

super moist lava cake

I still remember the first time I ordered a chocolate lava cake at a restaurant. It was topped with a scoop of vanilla ice cream, and that was the moment when this became my all time favorite dessert.

It’s time to make a sugar-free grain-free lava cake!

Just give it a try, and you’ll be hooked by it’s oozing lava. You’ll want to make it over and over again.

I created a special video showing you exactly how to make the perfect lava cake and you can watch it below!

Ingredients for Keto Lava Cake

To make my favorite keto lava cake you’ll need just 7 ingredients. Despite looking so intimidating and complicated to make, these delicious chocolatey treats are so quick and easy!

Here are all the ingredients you’ll need for this super-rich keto lava:

chocolate lava cake ingredients
  • Cocoa Powder – Use the highest quality you can find.
  • Dark chocolate – You can use unsweetened dark chocolate chips too.
  • Eggs – will bind everything together
  • Heavy whipping cream – for some extra creaminess.
  • Powdered sweetener – I used my favorite monk fruit erythritol blend that has zero carbs and no after taste!
  • 1 tbsp vanilla extract – Just a little bit for a tint of vanilla flavor.
  • 1/2 tsp baking powder – To make it extra fluffy.
  • A pinch of sea salt: To highlight the chocolate flavors

How to make the best Keto Lava Cake?

It’s extremely simple to make the best lava cake that is completely sugar-free, low in carbs and wheat-free. Here’s all you have to do:

  1. Preheat the oven and grease 3 ramekins.
  2. Combine the dry ingredients in a medium bowl.
  3. In another bowl combine the wet ingredients with the melted chocolate! You can use an electric mixer and mix until bubbles form.
  4. Combine all the ingredients together whisking thoroughly.
  5. Divide the batter among the ramekins and place in the preheated oven.
  6. Bake for about 12 minutes or until the keto lava cake looks set but it’s still jiggly in the middle.
This Chocolate Keto Lava Cake is super rich, chocolaty and tasty. You’ll need only 7 ingredients and 20 minutes for this keto dessert filled with perfectly gooey and creamy chocolate lava.

Other Keto Recipes You Might Like

This Chocolate Keto Lava Cake is super rich, chocolaty and tasty. You’ll need only 7 ingredients and 20 minutes for this keto dessert filled with perfectly gooey and creamy chocolate lava.
Print Recipe
5 from 3 votes

The Best Chocolate Keto Lava Cake – Only 3g Carbs

The Best Chocolate Keto Lava Cake This Chocolate Keto Lava Cake is super rich, chocolaty and tasty. You’ll need only 7 ingredients and 20 minutes for this keto dessert filled with perfectly gooey and creamy chocolate lava
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Dessert
Cuisine: American
Keyword: keto lava cake
Servings: 3 keto lava cake
Calories: 216kcal

Ingredients

US Customary – Metric

Instructions

  • Preheat the oven to 350°F/ 180°C and grease 3 ramekins with butter or spray them with coconut oil.
  • In a medium bowl combine the dry ingredients: cocoa powder, sweetener, baking powder.
  • Melt the chocolate in the microwave for about 30 seconds.
  • In a separate bowl add the eggs, heavy whipping cream, melted chocolate, vanilla extract. Vigorously whisk until well incorporated.
  • Combine the dry ingredients and wet ingredients.
  • Divide the batter among the 3 ramekins.
  • Bake for about 12 minutes or until the edges are firm and the center is runny.
  • Serve it hot with ice cream or fresh berries. You can serve it straight from the ramekin or invert onto dessert plates.

Nutrition

Serving: 1keto lava cake | Calories: 216kcal | Carbohydrates: 8g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 129mg | Sodium: 56mg | Potassium: 558mg | Fiber: 5g | Sugar: 5g | Vitamin A: 375IU | Calcium: 101mg | Iron: 5.6mg
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Keto Paleo Blueberry Scones with Lemon Coconut Frosting
Desserts

Easy Dairy-Free Keto Blueberry Muffins

by Joanna
written by Joanna

These keto blueberry muffins are extremely easy to make, golden and crispy on the outside and moist and fluffy on the inside. They are dairy-free and gluten-free muffins making them not only keto-friendly but paleo too. Each paleo muffin has only 2g net carbs.

Blueberry muffins with only 2g carbs.

Watch the quick video below where I show you how to make them.

Ingredients for Keto Paleo Blueberry Muffins

These grain-free muffins are made with almond flour and coconut flour which makes them gluten-free and very healthy.

You can make these muffins with fresh or frozen blueberries. Don’t defrost the blueberries before adding them!

Here’s everything you’ll need:

  • 3 eggs, room temperature
  • 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 1/4 cup fresh blueberries
  • 1/2 tsp baking powder
  • 2 tbsp coconut cream or heavy whipping cream
  • 1/4 cup Erythritol or 1 tbsp liquid sweetener
  • 2 tbsp coconut oil or butter, melted
  • 1 tbsp lemon juice
  • 1/4 – 1/2 cup unsweetened plant-based milk (coconut milk or almond milk)

How to Make Paleo Coconut Cream Lemon Frosting for Muffins

  • 1/2 cup (7 oz) coconut cream, chilled
  • a few stevia drops
  • 1/2 tsp vanilla extract (optional)
  • 1 tbsp fresh lemon juice

I love to make these blueberry muffins with butter and heavy whipping cream, but I decided to give a try and make them dairy-free. My boyfriend is on a dairy-free keto diet, trying to get rid of Candida Overgrowth. The muffins were a hit and took a few at work with him!!

These blueberry muffins are perfect for a quick breakfast paired with my 2 ingredients keto yogurt.

How to make Keto Paleo Blueberry Muffins?

  1. Preheat the oven to 360F/180C. Line a muffin tin with muffin cups and spray them with oil.
  2. In a bowl mix 3 eggs using a hand mixer until frothy.
  3. Add the coconut cream (or heavy whipping cream), the melted coconut oil, vanilla extract, and sweeter. Continue mixing for about 60 seconds.
  4. In a separate bowl combine the almond flour, coconut flour, and baking powder.
  5. Mix the flour with the egg mixture until well combined.
  6. Using a spatula, incorporate the blueberries into the batter.
  7. Divide the batter into 9 muffin cups and bake for 20-25 minutes.
  8. Let the blueberry muffins cool for about 5-10 minutes before serving.
  9. Meanwhile, prepare the coconut cream lemon frosting. Using a hand mixer whip the coconut cream, stevia drops, lemon juice, and vanilla extract until fluffy.
  10. Top each muffin with enough lemon frosting and enjoy!

TIP NO. 1: Sprinkle 1 tbsp Erythritol on the top of the muffins before baking them to make them crunchy and delicious.

TIP NO. 2. Use erythritol you want super moist blueberry muffins. I noticed that the texture is very different when I use erythritol: it’s moist and less dry.

How many carbs are in the keto blueberry muffins?

If you are wondering how many carbs are in each keto blueberry muffins I’ve got you covered. I try my best to provide accurate nutritional information of each recipe I post. With ingredients I used, each muffin has around 3g carbs, 1g fiber, so 2g net carbs*.

*Net Carbs = Total Carb Count – Dietary Fiber – Sugar Alcohols ( from Xylitol and Erythritol)

I hope you’ll try this recipe, and show me how it turned out by mentioning me on Instagram @myketoplate_ .

Keto Paleo Blueberry Scones with Lemon Coconut Frosting
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5 from 1 vote

Easy Dairy-Free Keto Paleo Blueberry Muffins

These blueberry muffins are extremely easy to make, golden and crispy on the outside and moist and fluffy on the inside. On top of that, they are dairy-free and gluten-free making them not only keto friendly but paleo too.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Keyword: blueberry, muffins, paleo
Servings: 9 muffins
Calories: 102kcal
Author: Joanna

Ingredients

  • 3 eggs room temperature
  • 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 1/4 cup fresh blueberries
  • 1/2 tsp baking powder
  • 2 tbsp coconut cream or heavy whipping cream
  • 1/4 cup Erythritol or 1 tbsp liquid sweetener
  • 2 tbsp melted coconut oil or butter
  • 1 tbsp lemon juice
  • 1/4 – 1/2 cup unsweetened plant based milk coconut milk or almond milk

Coconut Cream Lemon Frosting

  • 1/2 cup (7 oz) coconut cream chilled
  • a few stevia drops
  • 1/2 tsp vanilla extract optional
  • 1 tbsp fresh lemon juice

Instructions

  • In a bowl mix 3 eggs using a hand mixer until frothy.
  • Add the coconut cream (or heavy whipping cream), the melted coconut oil, vanilla extract, and sweeter. Continue mixing for about 60 seconds.
  • In a separate bowl combine the almond flour, coconut flour, and baking powder.
  • Mix the flour with the egg mixture until well combined. Slowly add unsweetened coconut milk or almond milk little by little. 
  • Using a spatula, incorporate the blueberries into the batter.
  • Divide the batter into 9 muffin cups and bake for 20-25 minutes.
  • Let the blueberry muffins cool for about 5-10 minutes before serving.
  • Meanwhile, prepare the coconut cream lemon frosting. Using a hand mixer whip the coconut cream, stevia drops, lemon juice, and vanilla extract until fluffy.
  • Top each muffin with enough lemon frosting and enjoy!

Nutrition

Serving: 1muffin | Calories: 102kcal | Carbohydrates: 3g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 24mg | Potassium: 31mg | Fiber: 1g | Sugar: 0g | Vitamin A: 80IU | Vitamin C: 0.5mg | Calcium: 21mg | Iron: 0.6mg
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keto brownies
Desserts

World’s Best Fudgy Keto Brownies Recipe

by Joanna
written by Joanna

These keto brownies are super moist, fudgy, perfectly rich and chocolatey. Make the world’s best brownie recipe and enjoy an incredibly sugar-free 6 ingredients dessert with only 1g net carb per serving!

keto brownies

I’m not afraid to call these the world’s best keto brownies because they indeed are my family’s favorite dessert – and they aren’t even on a keto diet.

Finding the best recipe was a long road of trial and error. However, I am proud to share with you these insanely fudgy and moist brownies that have a crispy top. On top of that, these melt in your mouth brownies are entirely grain-free and sugar-free. I can honestly say that I would choose the keto version over the “regular” brownies at any time.

Watch the recipe video below to see exactly how to make the brownies.

Should I stop talking about how amazingly fudgy and chocolatey these keto brownies are and start sharing the recipe with you? Well, I just finished shooting the brownies, and I hope the pictures express their deliciousness well enough. Needless to say, I’m eating one right now as I write this blog post and my keyboard is full of chocolate goodness -the kind of mess I love.

world's brownies easy to make recipe

Ingredients for World’s Best Fudgy Keto Brownies Recipe

Hopefully, you’ll try these keto brownies, friends, because they are my absolute favorite dessert and I could eat them every day.

ingredients for the brownies

To transform the “regular” brownies into a keto version we have to ditch the sugar, the wheat flour and milk chocolate (suuuuper high in sugar).

  • 1/2 cup almond flour or 2 tbsp coconut flour
  • 3/4 – 1 cup Erythritol – This is the best sweetener to use in this recipe as it has no funky after taste!
  • 3 eggs, room temperature
  • 10 tbsp butter, softened
  • 1/4 cup cocoa powder
  • 3.5 oz dark chocolate (or unsweetened chocolate chips)
  • 1/2 tsp baking powder
  • 1 tsp espresso powder
  • 1 tsp vanilla extract

Tips for choosing the best ingredients

The quality of the ingredients is crucial for the best keto brownies. I’ll share with you some of the tips I think truly make a difference in this recipe.

  1. Chose high-quality chocolate. Use the highest cocoa percentage you can find – not 100% necessary to use 100% dark chocolate because it’s very expensive. Any chocolate with a percentage of 85-99% is perfect. My favorite brands are Lindt, Baker’s Chocolate and Lilys’s Chocolate Chips (completely sugar-free).
  2. Use a super fine almond flour. The almond flour combined with cocoa powder helps a lot with the texture. If you want to use coconut flour, reduce the quantity of almond flour to about 2 tablespoons and adjust if necessary.
  3. The sweeteners I recommend and don’t give that cooling effect ( no aftertaste ) are Lakanto Monkfruit (1:1 sugar substitute) and the powdered Monk Fruit Erythritol Blend from SoNourished. The second favorite brands are Swerve, Erythritol, and Xylitol. Using a powdered sweetener keeps the brownies moist (at least that’s what I’ve noticed). Stevia isn’t a favorite of mine in baked goods as it tends to get bitter and overpowers the chocolate goodness.
world's best keto brownies

How to make the best keto brownies

  1. Preheat oven to 375F. Line a 9×9 square baking pan with parchment paper or grease it with butter. Set aside.
  2. In a microwave-safe bowl, add the softened butter and chocolate. Melt in 30 seconds rounds and stir until they are well incorporated.
  3. In other bowl combine the dry ingredients: almond flour, cocoa powder, erythritol, espresso powder, baking powder.
  4. Beat the eggs for 30 seconds, then add the melted chocolate and continue mixing.
  5. Add the dry ingredients and mix until well incorporated. Try not to over mix the batter, to get the fudgiest brownie in the entire world.
  6. Pour the keto brownies batter into the pan and spread evenly with the back of a spatula
  7. Bake for about 18-20 minutes or until a crispy thin layer forms and the brownie is moist in the middle. Let it cool for a few minutes then cut it into 16 square. Enjoy! BONUS TIP: Make sure you don’t overbake the brownie because it will be cakey and not fudgy.
how to make keto brownies
keto brownies recipe
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4.65 from 17 votes

World’s Best Fudgy Keto Brownies Recipe

These keto brownies are super moist, fudgy, perfectly rich and chocolatey. Make the world’s best brownie recipe and enjoy an incredibly sugar-free 6 ingredients dessert with only 1g net carb per serving!
Prep Time10 mins
Cook Time18 mins
Resting Time10 mins
Total Time28 mins
Course: Dessert
Cuisine: American
Keyword: brownies, gluten free, grain free, keto
Servings: 16 brownie square
Calories: 135kcal

Ingredients

  • 1/2 cup almond flour or 2 tbsp coconut flour
  • 1/4 cup cocoa powder
  • 3 eggs room temperature
  • 3.5 oz dark chocolate or unsweetened chocolate chips
  • 10 tbsp butter softened
  • 3/4 – 1 cup Erythritol powdered
  • 1 tsp espresso powder
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
US Customary – Metric

Instructions

  • Preheat oven to 375F. Line a 9×9 square baking pan with parchment paper or grease it with butter. Set aside.
  • In a microwave-safe bowl, add the softened butter and chocolate. Melt in 30 seconds rounds and stir until they are well incorporated.
  • In other bowl combine the dry ingredients: almond flour, cocoa powder, erythritol, espresso powder, baking powder.
  • Beat the eggs for 30 seconds, then add the melted chocolate and continue mixing.
  • Add the dry ingredients and mix until well incorporated. Try not to over mix the batter, to get the fudgiest brownie in the entire world.
  • Pour the keto brownies batter into the pan and spread evenly with the back of a spatula
  • Bake for about 18-20 minutes or until a crispy thin layer forms and the brownie is moist in the middle. Let it cool for a few minutes then cut it into 16 square. Enjoy! 

Notes

Depending on the desired sweetness use more or less sweetener. I find that 3/4 cup sweetener is more than enough. 

Nutrition

Serving: 1serving | Calories: 135kcal | Carbohydrates: 2g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 76mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 265IU | Calcium: 27mg | Iron: 1.2mg
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chocolate keto mug cake
Desserts

Chocolate Keto Mug Cake ready in 90 seconds

by Joanna
written by Joanna

This insanely chocolatey keto mug cake is one of those quick (90 seconds) to make sugar-free desserts, just 6 net carbs. It’s like a very moist, fluffy brownie cake. I bet it will become your favorite low carb treat!

Have you noticed I love my microwave? It saves me tons of time, and I can make delicious desserts with it.

keto chocolate cake in a mug made in the microwave

I use the microwave to make the savory 90 second bread too. Perfect for sandwiches.

Keto Mug Cake Ingredients

If you crave a quick low carb dessert, this keto chocolate mug cake is here for you and ready in 90 seconds.

Try this rich and chocolatey mug cake that can also be paleo friendly. Just replace the whipping cream with coconut milk (the canned one), and it turns out perfectly. If you prefer, use coconut sugar instead of erythritol.

keto mug cake with sugar free chocolate chips on top

You’ll see that instead of wheat flour I use cocoa powder and coconut flour.

The mug cake has a fluffy texture, and you can have this dessert even if you have an allergy to almonds. On top of that, coconut flour is way cheaper and has fewer net carbs than almond flour.

  • 2 tablespoons coconut oil or unsalted grass-fed butter
  • 2 tablespoons cocoa powder
  • 1 1/2 tbsp Erythritol
  • 1 egg
  • 2 tbsp Coconut Flour
  • 2 tbsp Whipping Cream or Canned Coconut Cream
  • 1/2 teaspoon baking powder
  • 1 tsp vanilla extract
  • pinch salt
  • 1 tsp unsweetened chocolate chips (optional) – Lily’s Chocolate Chips are the best out there.

How to make Keto Mug Cake?

The method for the mug cake is effortless. All you have to do is to check your pantry and fridge to see if you have all the ingredients. Then follow the steps, and you’ll have a beautiful, decadent cake that screams on an excellent keto ice cream on top.

  1. In a medium bowl whisk together the egg, heavy whipping cream, melted coconut oil (or butter), salt, vanilla extract.
  2. Add the dry ingredients: cocoa powder, coconut flour, erythritol, baking powder and mix well with a spatula until smooth.
  3. Transfer the batter to a greased mug. Top it with unsweetened chocolate chips (optional).
  4. Microwave on high for 90 seconds. Be aware that cooking time can vary depending on your microwave. My keto mug cake is perfect after exactly 90 seconds at 800W (max temp.).

Enjoy the keto mug cake with a cup of keto coffee for breakfast!

chocolate keto mug cake
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3.86 from 7 votes

Chocolate Keto Mug Cake ready in 90 seconds

This insanely chocolatey keto mug cake is one of those quick (90 second) to make sugar-free desserts. It’s like a very moist, fluffy brownies. I bet it will become your favorite low carb treat!
Prep Time2 mins
Cook Time2 mins
Total Time4 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, keto, mug cake, paleo
Servings: 1 serving
Calories: 497kcal

Ingredients

Instructions

  • The method for the mug cake is effortless. All you have to do is to check your pantry and fridge to see if you have all the ingredients. Then follow the steps, and you’ll have a beautiful, decadent cake that screams on an excellent keto ice cream on top.
  • In a medium bowl whisk together the egg, heavy whipping cream, melted coconut oil (or butter), salt, vanilla extract.
  • Add the dry ingredients: cocoa powder, coconut flour, erythritol, baking powder and mix well with a spatula until smooth.
  • Transfer the batter to a greased mug. Top it with unsweetened chocolate chips (optional).
  • Microwave on high for 90 seconds. Be aware that cooking time can vary depending on your microwave. My keto mug cake is perfect after exactly 90 seconds at 800W (max temp.).

Notes

Don’t be scared while looking at the total carbs: the sugar alcohols and fiber are counted. The net carbs for this mug cake are only 6g. 

Nutrition

Serving: 1serving | Calories: 497kcal | Carbohydrates: 14g | Protein: 10g | Fat: 47g | Saturated Fat: 35g | Cholesterol: 225mg | Sodium: 113mg | Potassium: 220mg | Fiber: 8g | Sugar: 1g | Vitamin A: 710IU | Calcium: 60mg | Iron: 2.6mg
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keto raspberry chia jam
Desserts

How to Make Raspberry Chia Sugar-Free Jam?

by Joanna
written by Joanna

This raspberry chia sugar-free jam is the easiest jam you can make in 10 minutes using low carb fruits and the gelling power of the chia seeds. Forget about the tons of refined sugar used in the classic jam and make this fresh and easy chia berry jam recipe.

The easiest Sugar-Free Berry Chia Jam

To make this easy berry chia jam you can use any fresh or frozen berries. I don’t defrost the raspberries before using them to make this easy jam.

This recipe is not only easy to make, but also keto, paleo, whole30 and vegan. Each tablespoon of this keto jam has only 1g net carbs and 2g o fiber. It’s also very low in calories!

Chia seeds are a super food that’s high in omega-3 fatty acids, have tons of fiber and protein. These amazing seeds have the power to gel and absorb tons of liquid giving such an amazing jam texture.

I love this recipe because it’s healthy, low in carbs and has no refined sugar. With only 4 ingredients and 10 minutes of work we can enjoy a fantastic sugar-free jam. It’s ready almost INSTANTLY. I serve the with my favorite low carb yogurt for a quick breakfast or as a snack with nuts.

Strawberries, blackberries or a mix of berries are great to make this fantastic jam. This could not get more easy and versatile. Use any berries you like, add chia seeds and in 10 minutes serve a high in antioxidants sugar-free delicious jam.

The ingredients

  • Berries – These fruits are very tasty and low in carbs. Here I show you how I make my favorite chia jam with raspberries, but you can use any low carb fruits you love.
  • Chia Seeds – Packed with nutrients and fiber, these seeds have this amazing powder to gel and thicken the berries sauce transforming it into a delicious jam. I use white chia seeds because they are less visible in the jam, but the regular chia seeds are perfect to use, as well. As the jam cools down the chia seeds will thicken it.
  • Sweetener – Use 2-3 tablespoons of sweetener for every 2 cups of berries. For the keto jam, use an erythritol blend. If paleo use honey or coconut sugar. Use more or less depending on how sweet you perfect your jam to be.

Feel free to experiment and use different low carb fruits and flavours (Vanilla extract is a great addition). Depending on the desired consistency, use more or fewer chia seeds.

keto raspberry chia jam
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5 from 1 vote

How to Make Raspberry Chia Sugar-Free Jam?

This raspberry chia sugar-free jam is the easiest jam you can make in 10 minutes using low carb fruits and the gelling power of the chia seeds. Forget about the tons of refined sugar used in the classic jam and make this fresh and easy chia berry jam recipe. 
Prep Time2 mins
Cook Time10 mins
Resting Time10 mins
Total Time12 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: Chia Jam
Servings: 18 tbsp
Calories: 13kcal

Ingredients

Instructions

  • Add the fresh or frozen raspberries, sweetener, into a medium nonstick saucepan. Bring the mixture to a boil constantly whisking with a spatula or wooden spoon. Reduce the heat to medium-low and let it simmer for about 5 minutes, stirring occasionally.
  • Remove the pot from the heat. Add 2 tablespoons of chia seeds over the raspberry puree. Mix until well incorporated, then let sit for 10 minutes at room temperature so the chia seeds can absorb the liquid and double in size.
  • Stir in the lemon juice, and transfer the chia raspberry jam to a glass jar. Use as desired. Store the jam in the refrigerator for up to 7 days. 

Nutrition

Serving: 1tbsp sugar free jam | Calories: 13kcal | Carbohydrates: 3g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 25mg | Fiber: 2g | Sugar: 0g | Vitamin A: 5IU | Vitamin C: 3.8mg | Calcium: 12mg | Iron: 0.2mg
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keto chocolate chip cookies with almond flour
Desserts

Best Keto Chocolate Chip Cookies – Soft Low Carb Cookies

by Joanna
written by Joanna

I am thrilled to show with you these keto chocolate chip cookies. Keto cookies that are low carb, gluten-free and sugar-free are fantastic with a cup of coffee or tea. They are ready in less than 20 minutes which is excellent because you don’t have to spend hours cooking or giving in and eat high carb cookies.

keto chocolate chip cookies

I’ve been keto for a while and actually never tried to make cookies in a low carb way. I tried this recipe without many expectations, and they are fantastic. To make it low carb I used almond flour, a sugar substitute that is low carb, high-quality butter, sugar-free chocolate chips and tons of passion.

I love that one cookie is big enough to make you feel satisfied, but I always eat 2 of them. These cookies are just so good.

Always use high-quality ingredients because they taste better and have more benefits. For example, for these sugar-free cookies, I used grass-fed butter because it contains 6 times more CLA than regular butter. CLA is a fatty acid found in meat and dairy products that help your body burn fat.

Ingredients for the keto chocolate chip cookies

keto chocolate chip cookies with almond flour

This is probably my 10th batch of keto cookies with chocolate chips and I tried a few variations of ingredients and this one (that I am sharing with you) turns perfect every time. I have a few friends that tried it and they are impressed too. It all starts with choosing the ingredients.

  • Almond Flour – Choose a superfine flour. The ones that have little chunks of almond won’t work as well as fine almond flour.
  • Grass-Fed Butter – It’s important to melt your butter but when mixing it with the other ingredients it shouldn’t be hot. Heat a saucepan and add the butter. When it starts to melt take it off the heat because it will continue to melt. This step is very important because using hot butter will make your dough too soft and you won’t be able to form the cookies into small balls that melt in the oven.
  • Sugar-Free Chocolate Chips – Using them will make the recipe low in carbs and sugar.
  • Xanthan Gum – This is a very important ingredient that’s often used in keto recipes as a substitute for gluten. It helps bind all the ingredients better. You only need a very small amount. The cookies are good without xanthan gum too but I prefer the version with xanthan gum.
  • Sweetener – We will use a keto approved sweetener that doesn’t raise the blood sugar and keeps us in ketosis.
  • Eggs – To bind all the ingredients together.

How to make keto chocolate chip cookies?

  1. Preheat the oven to 350F / 180 C.
  2. Melt the butter in the microwave or a hot pot. If your butter is too hot, let it cool down.
  3. Using a blender or a hand mixer combine the butter with the sweetener. Blend for about 10-15 seconds until the sugar substitute dissolves.
  4. In a bowl combine the dry ingredients: almond flour, xanthan gum, baking powder.
  5. Combine the dry ingredients with the butter mixture. Add the chocolate chips.
  6. Using your hands form 10-12 balls and place them on a tray lined with parchment paper.
  7. Bake for 10 minutes or until they are beautiful and golden.
  8. Let the keto chocolate chip cookies cookies cool down and serve.

How many carbs are in these keto cookies?

keto chocolate chip cookies recipe

I made 10 cookies out of the almond flour chocolate chip dough, so each one comes to only 3g net carbs. If you’re using an app to calculate the macros make sure you subtract both the fiber and sugar alcohol from the total carb content.

keto chocolate chip cookies with almond flour
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4.72 from 7 votes

Best Keto Chocolate Chip Cookies – Soft Low Carb Cookies

Keto Chocolate Chip Cookies is fast and easy to make gluten-free dessert. Each cookie is big enough to cure any sweet cravings. Delicious dark chocolate chips covered in an almond flour super soft cookie batter. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Keto Snacks
Cuisine: American
Keyword: keto chocolate chip cookies, Keto Cookies, keto dessert, low carb dessert
Servings: 10 cookies
Calories: 160kcal

Ingredients

  • 6 oz almond flour
  • 1/2 cup butter melted
  • 1/2 cup erythritol
  • 1 large egg
  • 1 tsp baking powder
  • 3/4 cup sugar-free chocolate chips
  • 1/2 tsp xanthan gum
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 350F / 180 C.
  • Melt the butter in the microwave or a hot pot. If your butter is too hot, let it cool down.
  • Using a blender or a hand mixer combine the butter with the sweetener. Blend for about 10-15 seconds until the sugar substitute dissolves.
  • In a bowl combine the dry ingredients: almond flour, xanthan gum, baking powder.
  • Combine the dry ingredients with the butter mixture. Add the chocolate chips.
  • Using your hands form 10-12 balls and place them on a tray lined with parchment paper.
  • Bake for 10 minutes or until they are beautiful and golden. Let the keto cookies cool down and serve.

Nutrition

Calories: 160kcal | Carbohydrates: 4g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 107mg | Potassium: 142mg | Fiber: 2g | Sugar: 0g | Vitamin A: 310IU | Calcium: 104mg | Iron: 1mg
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