Are you a keto enthusiast struggling to satisfy your sweet tooth? Look no further! Our collection of 18 delicious keto baking recipes is here to save the day. From classic treats like chocolate chip cookies and peanut butter cookies, to creative twists like cheesecake-stuffed strawberries and avocado chocolate mousse, we’ve got you covered.
Whether you’re a seasoned keto veteran or just starting your low-carb journey, these recipes are designed to help you enjoy the sweet stuff without blowing your diet. And with ingredients like almond flour, coconut flour, and dark chocolate, you’ll be indulging in the rich flavors of your favorite treats while still staying true to your dietary goals.
So what are you waiting for? Dive into our collection of keto baking recipes below and get ready to satisfy those sweet cravings in a whole new way!
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Keto Chocolate Chip Cookies
Satisfy your sweet tooth without sacrificing your keto diet goals with these rich and chewy chocolate chip cookies. Made with almond flour, dark chocolate chips, and a hint of vanilla, these treats are perfect for snacking on the go.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup dark chocolate chips (at least 85% cocoa)
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour and granulated sweetener.
3. In a large bowl, cream together butter and eggs until smooth. Add vanilla extract and mix well.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Fold in dark chocolate chips.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 10-12 minutes or until edges are lightly golden.
Cooking Time: 10-12 minutes
Almond Flour Blueberry Muffins
A sweet and healthy twist on traditional muffins, these Almond Flour Blueberry Muffins are perfect for a quick breakfast or snack. Made with almond flour instead of traditional wheat flour, they’re gluten-free and packed with nutritious ingredients.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 1/2 cup unsalted butter, melted
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, and salt.
3. In a large bowl, whisk together melted butter, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Low-Carb Lemon Pound Cake
This moist and tangy lemon pound cake is a refreshing twist on the classic dessert, made with almond flour instead of traditional wheat flour to reduce the carb count.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/2 cup unsalted butter, softened
– 1 teaspoon grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, whisk together almond flour, granulated sweetener, and salt.
3. Add softened butter, eggs, lemon zest, lemon juice, and vanilla extract. Mix until smooth and creamy.
4. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
5. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Coconut Flour Banana Bread
Coconut Flour Banana Bread Recipe: A moist and delicious gluten-free treat that’s perfect for snack time or as a dessert.
Ingredients:
– 3 large ripe bananas, mashed
– 1/2 cup coconut flour
– 1/4 cup unsweetened shredded coconut
– 1/4 teaspoon salt
– 1/2 teaspoon baking soda
– 1 tablespoon melted coconut oil
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together coconut flour, unsweetened shredded coconut, salt, and baking soda.
3. In a large bowl, combine mashed bananas, melted coconut oil, eggs, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Keto Peanut Butter Cookies
Transform your cookie game with these rich and nutty keto peanut butter cookies that are low in carbs and high in flavor.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut sugar substitute (such as Swerve or Erythritol)
– 1/4 cup creamy peanut butter
– 3 large eggs
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 tablespoon melted coconut oil
– Optional: chopped peanuts or sea salt for topping
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, coconut sugar substitute, and baking soda.
3. In a large bowl, combine peanut butter, eggs, melted coconut oil, and salt. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Roll into balls (about 1-inch diameter) and place on prepared baking sheet, leaving space for spreading.
6. Bake for 10-12 minutes or until lightly golden.
7. Allow cookies to cool before serving. Enjoy!
Cooking Time: 10-12 minutes
Pumpkin Spice Fat Bombs
Add a touch of fall flavor to your keto diet with these delicious Pumpkin Spice Fat Bombs! Made with wholesome ingredients and a hint of spice, they’re the perfect treat to curb your cravings.
Ingredients:
– 1 cup coconut oil
– 1/2 cup cream cheese, softened
– 1/4 cup pumpkin puree
– 1 tablespoon honey
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Pinch of salt
– Confectioners’ sugar (optional)
Instructions:
1. In a medium-sized bowl, mix together the coconut oil and cream cheese until smooth.
2. Add in the pumpkin puree, honey, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined.
3. Cover the mixture and refrigerate for at least 30 minutes to allow it to firm up.
4. Once firm, use a small cookie scoop or your hands to form the mixture into small balls (about 1 inch in diameter).
5. Roll each ball between your hands to shape into spheres.
6. If desired, roll the fat bombs in confectioners’ sugar for an extra touch of sweetness.
Cooking Time: None! These fat bombs are best served chilled.
Enjoy your delicious Pumpkin Spice Fat Bombs!
Cheesecake Stuffed Strawberries
Elevate your snack game with these bite-sized treats that combine the natural sweetness of strawberries with the creamy richness of cheesecake. Perfect for parties, potlucks, or just a sweet indulgence.
Ingredients:
– 12 large strawberries
– 8 ounces cream cheese, softened
– 1/4 cup granulated sugar
– 2 tablespoons unsalted butter, melted
– 1 tablespoon vanilla extract
– Confectioners’ sugar (optional)
Instructions:
1. Wash and hull the strawberries, leaving them whole.
2. In a bowl, mix together cream cheese, sugar, and vanilla extract until smooth.
3. Spoon a small amount of cheesecake mixture onto each strawberry half, spreading it evenly.
4. Fold the strawberry top over the filling to form a triangle or a simple fold.
5. Place the stuffed strawberries on a baking sheet lined with parchment paper.
6. Drizzle with melted butter and sprinkle with confectioners’ sugar (if using).
7. Refrigerate for at least 30 minutes before serving.
Cooking Time: None, as these treats are best served chilled or at room temperature.
Enjoy your delicious Cheesecake Stuffed Strawberries!
Avocado Chocolate Mousse
Elevate your dessert game with this unique and decadent treat that combines the creaminess of avocados with the richness of chocolate. This mousse is perfect for warm weather, as it’s light and refreshing, yet still indulgent enough to satisfy any sweet tooth.
Ingredients:
– 3 ripe avocados
– 1 cup heavy cream
– 1/2 cup unsalted butter, softened
– 1 cup dark chocolate chips (at least 70% cocoa)
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
Instructions:
1. Peel and pit the avocados and place them in a blender or food processor.
2. Add the heavy cream, butter, sugar, and vanilla extract to the blender.
3. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
5. Fold the melted chocolate into the avocado mixture until well combined.
6. Spoon the mousse into individual serving cups and refrigerate for at least 2 hours before serving.
Cooking Time: 10 minutes
Servings: 4-6
Keto Cinnamon Roll Mug Cake
Satisfy your sweet tooth with this rich and decadent keto cinnamon roll mug cake, made in just a few minutes. This moist and flavorful treat is perfect for a quick dessert or snack.
Ingredients:
– 1 large egg
– 1/2 cup almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon vanilla extract
– 1 tablespoon melted butter
– Pinch of salt
Instructions:
1. In a microwave-safe mug, combine egg, almond flour, granulated sweetener, baking powder, cinnamon, and vanilla extract.
2. Add melted butter and mix until smooth.
3. Microwave on high for 1-2 minutes, or until cake is cooked through and a toothpick inserted comes out clean.
4. Remove from microwave and sprinkle with additional cinnamon if desired.
Cooking Time: 1-2 minutes
Servings: 1
Zucchini Bread with Walnuts
This recipe combines the natural sweetness of zucchini with the earthy flavor of walnuts, resulting in a deliciously moist bread that’s perfect for snacking or toasting. With its subtle hint of spices and nutty aroma, this loaf is sure to become a family favorite.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 medium zucchinis, grated (about 2 cups)
– 1 cup chopped walnuts
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter and mix until crumbly. Beat in eggs and vanilla extract.
4. Stir in grated zucchini and chopped walnuts.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Raspberry Chia Seed Jam Bars
Elevate your snack game with these chewy bars packed with the sweetness of raspberries and the nutty goodness of chia seeds.
Ingredients:
– 1 cup rolled oats
– 1/2 cup almond butter
– 1/4 cup honey
– 1/4 cup raspberry jam
– 1 tablespoon chia seeds
– 1/4 teaspoon salt
– 1/2 cup chopped fresh raspberries
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together oats, almond butter, honey, and chia seeds until well combined.
3. Press the mixture into the prepared baking dish.
4. Spread raspberry jam evenly over the oat mixture.
5. Top with chopped fresh raspberries.
6. Bake for 25-30 minutes or until lightly golden brown.
7. Let cool completely before cutting into bars.
Cooking Time: 25-30 minutes
Vanilla Bean Keto Cupcakes
These moist and flavorful cupcakes are a perfect treat for anyone following a ketogenic diet. With the subtle flavor of vanilla bean and a hint of sweetness, you’ll be hooked from the first bite.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/2 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 1/2 teaspoon vanilla bean powder
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together almond flour and granulated sweetener.
3. In a large bowl, whisk eggs and melted butter until smooth.
4. Add vanilla extract, vanilla bean powder, and salt to the egg mixture. Whisk until combined.
5. Gradually add dry ingredients to wet ingredients and mix until smooth.
6. Divide batter evenly among cupcake liners.
7. Bake for 15-18 minutes or until a toothpick inserted comes out clean.
Cooking Time: 15-18 minutes
Pecan Pie Fat Bombs
Satisfy your sweet tooth while staying on track with this recipe for Pecan Pie Fat Bombs. These bite-sized treats combine the flavors of pecans and caramel in a low-carb, sugar-free format.
Ingredients:
– 1 cup pecans
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup melted coconut oil
– 1 tablespoon heavy cream
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a food processor, grind the pecans until coarsely chopped.
2. In a separate bowl, mix together the sweetener and melted coconut oil until well combined.
3. Add the heavy cream, vanilla extract, and salt to the sweetener mixture. Stir until smooth.
4. Add the chopped pecans to the mixture and stir until they are evenly coated.
5. Spoon the mixture into an ice cube tray or a mini muffin tin.
6. Refrigerate for at least 30 minutes or until firm.
Cooking Time: None required! These fat bombs will chill in the refrigerator for at least 30 minutes before serving.
Matcha Green Tea Cookies
Experience the unique flavor of matcha green tea in a sweet and chewy cookie that’s perfect for any occasion. These cookies are infused with the subtle bitterness and grassy notes of matcha, making them a refreshing change from traditional baked goods.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 2 tablespoons matcha powder
– 1 large egg
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour and matcha powder.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.
6. Bake for 12-15 minutes or until edges are lightly golden.
Cooking Time: 12-15 minutes
Keto Red Velvet Cake
A rich and decadent dessert that’s surprisingly keto-friendly! This moist and flavorful cake is perfect for special occasions or just because.
Ingredients:
– 3 large eggs
– 1/2 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup unsalted butter, melted
– 2 cups almond flour
– 1/2 cup coconut flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup heavy cream
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
2. In a medium bowl, whisk together eggs, sweetener, and melted butter.
3. In a large bowl, combine almond flour, coconut flour, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Stir in heavy cream, red food coloring, and vanilla extract.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 40-44 minutes
Pumpkin Cream Cheese Muffins
Warm up with these moist and flavorful muffins, infused with the spices of fall and a tangy cream cheese swirl.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 8 ounces cream cheese, softened
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, melted butter, eggs, and vanilla extract. Stir until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Dollop a spoonful of cream cheese mixture on top of each muffin (see note).
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Note: To make cream cheese swirl, mix softened cream cheese with 1 tablespoon granulated sugar and 1/4 teaspoon vanilla extract.
Dark Chocolate Almond Butter Fudge
This decadent fudge recipe combines the deep flavor of dark chocolate with the nutty taste of almond butter, creating a luxurious treat perfect for any occasion.
Ingredients:
– 1 cup (200g) unsalted butter
– 2 cups (400g) granulated sugar
– 1/2 cup (120g) creamy almond butter
– 1 teaspoon pure vanilla extract
– 1 cup (250g) dark chocolate chips (at least 60% cocoa)
– 1/2 cup (60g) sliced almonds, toasted
– Pinch of salt
Instructions:
1. Line an 8-inch square baking dish with parchment paper.
2. In a medium saucepan, combine butter, sugar, and almond butter. Cook over medium heat, stirring occasionally, until the mixture reaches 235°F (118°C).
3. Remove from heat and stir in vanilla extract and salt. Let cool slightly.
4. Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
5. Pour melted chocolate into the saucepan with the sugar mixture. Stir until smooth.
6. Fold in toasted almonds.
7. Pour the fudge mixture into the prepared baking dish and refrigerate for at least 2 hours or until set.
Cooking Time: Approximately 20-25 minutes
Lemon Poppy Seed Scones
These tender, citrusy scones are infused with the warmth of poppy seeds and a hint of lemon zest. Perfect for a weekend breakfast or brunch.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 1 large egg
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
– 1 tablespoon poppy seeds
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or your fingertips to work it into the dry ingredients until crumbly.
4. In a separate bowl, whisk together cream, egg, lemon juice, and lemon zest.
5. Pour wet ingredients over dry ingredients and stir until just combined.
6. Fold in poppy seeds.
7. Turn dough onto a floured surface and gently knead 2-3 times.
8. Pat into an 8-inch circle, about 1 inch thick.
9. Cut into 8 triangles.
10. Place on prepared baking sheet, leaving space between each scone.
11. Bake for 18-20 minutes or until golden.
Summary
Indulge your sweet tooth with these 18 delicious keto baking recipes! From classic treats like chocolate chip cookies and peanut butter cookies, to creative concoctions like cheesecake-stuffed strawberries and avocado chocolate mousse, there’s something for everyone. Plus, try unique flavor combinations like lemon pound cake, pumpkin spice fat bombs, and matcha green tea cookies. Whether you’re a seasoned keto baker or just starting out, these recipes are sure to satisfy your cravings without sacrificing your low-carb diet goals.
