Keto desserts

List of keto friendly desserts

name	category	ingredients	prep and cook time	servings	yield	calories	net carbs	directions
No-Bake Power Bites	desserts	½ cup almond butter ; ⅓ cup honey ; 1 teaspoon vanilla extract, or more to taste ; 1 cup rolled oats ; 1 cup unsweetened shredded coconut ; ½ cup chocolate chips ; ½ cup cocoa nibs ; sea salt to taste	45 mins	24	2 dozen bites	123.9	9.7	Mix almond butter, honey, and vanilla extract together in a bowl until smooth. Stir oats, coconut, chocolate chips, cocoa nibs, and sea salt into almond butter mixture until well combined; refrigerate for 30 minutes. Roll mixture into balls using your hands.
PB&J Frozen Greek Yogurt Bark	desserts	1 cup plain Greek yogurt ; ¼ cup mashed strawberries ; 2 tablespoons natural peanut butter ; 1 tablespoon maple syrup ; ¼ teaspoon vanilla extract ; 4 fresh strawberries, sliced, or to taste ; 2 teaspoons natural peanut butter ; 1 teaspoon coconut oil	2 hrs 10 mins	6	6 servings	107.5	5.9	Mix yogurt, mashed strawberries, 2 tablespoons peanut butter, maple syrup, and vanilla extract together in a bowl. Line a baking sheet with parchment paper and spread yogurt mixture in a thin layer onto the parchment paper. Top mixture with sliced strawberries. Stir 2 teaspoons peanut butter and coconut oil together in a microwave-safe bowl; heat in microwave until melted, about 30 seconds. Stir well and drizzle over yogurt mixture. Freeze yogurt mixture until solid, at least 2 hours. Break into pieces.
Freezer Chocolate Coconut Walnut Cookies	desserts	¾ cup white sugar ; 2 tablespoons cocoa powder  ; ¼ teaspoon salt ; ¼ cup milk ; ¼ stick butter ; ¾ cup unsweetened flaked coconut ; ½ cup quick oats ; ½ cup old-fashioned oats ; ½ cup chopped walnuts ; ¼ cup smooth peanut butter ; ½ teaspoon vanilla extract	3 hrs 15 mins	24	24 cookies	98.9	9.2	Mix together sugar, cocoa powder, and salt in a saucepan. Stir in milk and butter. Turn heat to medium and bring to a boil. Cook for 1 1/2 minutes. Remove from heat. Stir the hot mixture continuously while adding flaked coconut, quick oats, old-fashioned oats, walnuts, peanut butter, and vanilla extract. Mix well. Spoon onto waxed paper-lined cookie sheets and freeze for 3 hours.
Milk Chocolate Ganache	desserts	1 (8 ounce) bar milk chocolate (such as Ritter Sport) ; ¾ cup heavy cream ; 2 tablespoons white sugar ; 2 tablespoons butter	25 mins	24	24 servings	88.6	7	Chop chocolate bar into small pieces; place in a glass or stainless steel bowl. Combine cream and sugar in a small saucepan and bring over medium heat. Just as mixture starts to boil, pour it over chocolate and whisk until combined and chocolate has melted. Stir in butter. Set aside to cool and thicken, at least 15 minutes.
Mint Chocolate Chip Snowball Cookies	desserts	½ cup butter, softened ; 1 tablespoon white sugar ; 1 teaspoon vanilla extract ; ⅛ teaspoon salt ; 1 cup flour ; ½ cup dark chocolate and mint chips (such as Nestle® Toll House® Dark Chocolate and Mint Morsels) ; ½ cup confectioners' sugar for rolling, or as needed	40 mins	24	24 cookies	82.8	9	Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine butter, sugar, vanilla extract, and salt in a large bowl; beat using an electric mixer until smooth and creamy. Slowly add flour and mix in. Add mint chocolate chips until well incorporated. Roll dough into 1-inch balls and place on the prepared baking sheet. Bake in the preheated oven until bottom of cookies start to lightly brown, 16 to 20 minutes. Cool briefly on baking sheet until cool enough to handle, about 5 minutes. Pour confectioners' sugar in a shallow plate and roll each cookie in the sugar while still warm.
Lemon Spritz Cookies	desserts	1 cup butter, softened ; 1 (3 ounce) package cream cheese, softened ; 1 cup white sugar ; 1 egg yolk ; 1 ½ teaspoons finely grated lemon zest ; 1 teaspoon lemon extract ; 1 teaspoon vanilla extract ; 2 ½ cups all-purpose flour ; ½ teaspoon salt	40 mins	48	48 cookies	81.5	9	Preheat the oven to 350 degrees F (175 degrees C). Beat butter and cream cheese together in a bowl using an electric mixer until creamy. Mix in sugar until light and fluffy. Add egg yolk, lemon zest, lemon extract, and vanilla extract. Mix well. Add flour and salt gradually until dough is combined. Shape dough into small logs; place a log into a cookie press and press out onto ungreased cookie sheets. Repeat with remaining dough logs. Bake in the preheated oven until lightly browned, 12 to 14 minutes.
Vanilla Chantilly Cream	desserts	½ vanilla bean ; 1 cup heavy whipping cream ; 2 tablespoons superfine sugar ; ½ teaspoon vanilla extract	8 mins	12	1 1/2 to 2 cups cream	79.2	3.2	Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod. Pour heavy cream over vanilla seeds. Add sugar and vanilla extract. Whip with an electric mixer until soft peaks form, 3 to 5 minutes. Cover with plastic wrap and chill until serving.
Raspberry Cream Cheese Frosting	desserts	1 (8 ounce) package cream cheese, softened ; ¼ cup butter, softened ; 1 cup confectioners' sugar ; ½ teaspoon raspberry extract ; 1 tablespoon seedless raspberry jam	10 mins	24	24 servings	71.9	6	Beat cream cheese and butter in a bowl with an electric mixer until smooth. Add confectioners' sugar and raspberry extract; beat until smooth. Fold in raspberry jam.
Lemon Sour Cream Cookies	desserts	1 cup all-purpose flour ; ¼ teaspoon baking soda ; ¼ teaspoon salt ; 6 tablespoons unsalted butter, softened ; ½ cup white sugar ; ½ cup sour cream ; 2 teaspoons grated lemon zest ; 1 teaspoon vanilla extract ; ½ teaspoon lemon extract (Optional)	30 mins	24	24 cookies	71.6	8.2	Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets. Combine flour, baking soda, and salt in a small bowl. Cream butter in a large bowl with an electric mixer on medium speed. Gradually add sugar and beat until light and fluffy. Beat in sour cream, lemon zest, vanilla extract, and lemon extract. Reduce speed to low; beat in dry ingredients just until blended. Drop tablespoonfuls of dough on the prepared cookie sheets, spacing them 1 inch apart. Bake in the preheated oven until cookies are set and edges are golden, 10 to 12 minutes. Cool for 1 minute. Use a wide metal spatula to transfer the cookies to wire racks to cool completely.
Florentines	desserts	1 teaspoon shortening, or as needed ; ½ cup whipping cream ; 3 tablespoons white sugar ; ¼ pound chopped candied orange peel ; ½ cup all-purpose flour, plus more for dusting ; ⅓ cup slivered almonds ; 4 ounces semisweet chocolate, melted	1 hr	30	30 florentines	65.3	8	Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets with shortening and dust with flour. Stir cream and sugar together in a bowl. Stir in orange peel, flour, and almonds until combined. Drop batter in teaspoonfuls onto the prepared baking sheets, keeping each cookie well apart from each other. Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and let cool completely on a wire rack, about 30 minutes. Spread bottoms of cooled cookies with melted chocolate using a spatula, or spear cookies on a fork and dip bottoms into chocolate. Let dry, bottoms-up, on waxed paper.
Dairy-Free Almond Butter Cookies	desserts	½ cup almond butter ; ½ cup white sugar ; ½ cup packed brown sugar ; ¼ cup shortening ; ¼ cup vegan margarine (such as Earth Balance®) ; 1 egg ; 1 ¼ cups all-purpose flour ; ¾ teaspoon baking soda ; ½ teaspoon baking powder	24 mins	48	4 dozen cookies	62.7	7.2	Mix almond butter, white and brown sugars, shortening, margarine, and egg in a large bowl. Stir in flour, baking baking soda, and baking powder until dough is combined. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheets. Dip a fork in sugar and use it to flatten cookies in a crisscross pattern. Bake in the preheated oven until light golden brown, 9 to 10 minutes. Cool for 5 minutes; remove from cookie sheets. Cool cookies on a wire rack.
Ermine Frosting	desserts	1 cup milk ; 6 tablespoons all-purpose flour ; 1 cup white sugar ; ½ cup unsalted butter, at room temperature  ; ½ cup vegetable shortening (such as Crisco®) ; 1 teaspoon vanilla extract ; 1 teaspoon almond extract, or more to taste	45 mins	48	3 cups	58.6	5.2	Cook milk and flour in a saucepan until thick and bubbling, 5 to 10 minutes. Pour into a bowl; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool completely, about 30 minutes. Transfer cooled milk mixture into a large bowl. Add sugar, butter, shortening, vanilla extract, and almond extract. Whip frosting until creamy, 5 to 10 minutes.
Ermine Icing	desserts	1 ½ cups milk ; 6 tablespoons all-purpose flour ; 1 ½ cups white sugar ; ¾ cup unsalted butter ; 1 pinch salt to taste ; 1 tablespoon vanilla extract	8 hrs 25 mins	48	3 cups	57.8	7.4	Cook milk and flour together in a saucepan over medium-high heat, stirring constantly, until thickened to the consistency of pudding. Bring to a boil; pour into a heat-proof container. Lay a piece of parchment paper directly on the surface to prevent a skin from forming. Refrigerate for 8 hours to overnight. Cream sugar, butter, and salt together in a stand mixer or using a hand mixer until sugar granules disappear. Remove boiled milk mixture from the refrigerator and stir with a spatula to ensure there are no lumps. Slowly pour into the creamed butter, mixing on low speed until completely incorporated. Stop the mixer and scrape down the bowl. Increase speed to medium and beat until frosting is light and fluffy, 5 to 10 minutes. Beat in vanilla extract.
Valentine's Slice-and-Bake Cinnamon Heart Shortbread Cookies	desserts	1 cup butter, softened ; 1 teaspoon vanilla extract ; ½ cup confectioners' sugar ; ½ cup heart-shaped cinnamon candies, ground into a fine powder ; ¼ cup cornstarch ; 1 ¾ cups all-purpose flour, divided	1 hr 35 mins	60	60 cookies	53.7	6	Beat butter in a large bowl with a hand mixer until fluffy; add vanilla extract, confectioners' sugar, ground cinnamon candies, and cornstarch and mix with hand mixer until combined. Incorporate flour 1/4 cup at a time, mixing with your hands until all flour is used and dough comes together. Divide dough into halves; roll each into an 8-inch cylinder. Wrap each cylinder in waxed paper and freeze until firm, at least 1 hour to overnight. Preheat oven to 350 degrees F (175 degrees C). Remove dough from freezer and let thaw just until slightly softened. Cut dough into 1/4-inch slices and arrange onto baking sheets. Bake in preheated oven until firm along the edges but not yet browned, about 10 minutes. Cool cookies on racks for 5 minutes before moving to a rack to cool completely.
Happy Cherries	desserts	1 (10 ounce) jar maraschino cherries ; ¾ cup bourbon whiskey	1 week	24	1 jar of cherries	31.3	3.3	Drain the liquid from the jar of cherries. Replace it with bourbon. Close the lid and refrigerate for about 1 week for maximum flavor. After that, the cherries start to taste less like cherries.
Blackberry Compote	desserts	2 cups fresh blackberries ; ¼ cup white sugar ; 1 teaspoon lemon juice ; 1 pinch salt	30 mins	16	16 servings	19.9	4	Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes. Bring berry mixture to a boil over medium-high heat. Reduce heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Cool slightly and serve warm, or refrigerate for later use. Mixture will thicken further as it cools.

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