Craving something sweet but sticking to your keto lifestyle? You’re in luck! We’ve gathered 18 incredible keto baking recipes that will satisfy your sweet tooth without the guilt. From fluffy muffins to decadent cheesecakes, these treats prove you don’t have to sacrifice flavor for health. Get ready to preheat your oven and discover your new favorite desserts that keep you on track!
Keto Peanut Butter Cookies
Sometimes, the simplest recipes find us at just the right moment, when we need a little comfort wrapped in familiarity, yet gentle on the body. These keto peanut butter cookies are that quiet promise, a small, sweet indulgence that feels both nostalgic and thoughtfully made for now. They come together with just a few ingredients, asking only for a moment of your attention and a warm oven.
Ingredients
– 1 cup creamy, no-sugar-added peanut butter (a natural, oily kind works best for texture)
– 1 large egg, at room temperature (for easier mixing)
– 1/2 cup granulated erythritol (or your preferred keto-friendly sweetener, like monk fruit)
– 1/2 tsp vanilla extract (pure adds the best flavor)
– 1/4 tsp fine sea salt (to balance the sweetness)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the peanut butter, egg, erythritol, vanilla extract, and salt.
3. Mix everything together with a spatula until a uniform, slightly sticky dough forms; if the dough feels too wet, let it rest for 5 minutes to firm up.
4. Scoop out 1 tablespoon of dough per cookie and roll it gently between your palms into a smooth ball.
5. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
6. Use a fork to press down on each ball in a crisscross pattern, flattening them to about 1/2-inch thickness.
7. Bake the cookies in the preheated oven for 10–12 minutes, until the edges are lightly golden and the centers appear set.
8. Remove the baking sheet from the oven and let the cookies cool on the sheet for 10 minutes to firm up.
9. Carefully transfer the cookies to a wire rack to cool completely, about 20 more minutes.
Crumbly and rich, these cookies melt softly with a nutty depth that satisfies without heaviness. Consider crumbling one over a bowl of keto-friendly ice cream for a playful twist, or simply enjoy their tender bite with an afternoon tea, letting the quiet sweetness linger.
Cheesecake Stuffed Strawberries
Falling into the rhythm of a quiet afternoon, I find myself drawn to simple transformations—taking humble ingredients and turning them into something that feels like a small celebration. These cheesecake-stuffed strawberries capture that gentle magic, where creamy sweetness meets the bright burst of fresh fruit in a treat that feels both nostalgic and new.
Ingredients
– 1 lb fresh strawberries (choose large, evenly shaped berries for easier filling)
– 8 oz cream cheese, softened to room temperature (this prevents lumps in the filling)
– 1/4 cup powdered sugar (sift if lumpy for smoother mixing)
– 1 tsp vanilla extract (pure vanilla adds depth to the flavor)
– 1/4 cup graham cracker crumbs (for a subtle crunch, or substitute with crushed cookies)
Instructions
1. Rinse 1 lb of strawberries under cool water and pat them completely dry with a paper towel.
2. Use a paring knife to carefully slice off the green leafy tops of each strawberry, creating a flat base.
3. Hollow out the center of each strawberry by gently scooping out a small portion of the flesh with a melon baller or small spoon, being careful not to pierce the bottom.
4. In a medium mixing bowl, combine 8 oz of softened cream cheese, 1/4 cup powdered sugar, and 1 tsp vanilla extract.
5. Beat the mixture with an electric mixer on medium speed for 1–2 minutes until it becomes smooth and creamy, scraping down the sides of the bowl once to ensure even mixing.
6. Spoon the cream cheese filling into a piping bag fitted with a star tip, or use a small zip-top bag with one corner snipped off for easier handling.
7. Pipe the filling generously into each hollowed strawberry, swirling it slightly upward for an elegant appearance.
8. Sprinkle 1/4 cup of graham cracker crumbs lightly over the top of the filled strawberries, gently pressing to adhere if needed.
9. Arrange the stuffed strawberries on a serving plate and refrigerate them for at least 30 minutes to allow the filling to firm up. Zestfully chilled, these bites offer a delightful contrast—the cool, velvety filling melts against the juicy strawberry, while the graham crumbs add a whisper of crunch. For a playful twist, drizzle them with dark chocolate or arrange them on a platter with fresh mint leaves for a pop of color.
Keto Cinnamon Roll Mug Cake
This quiet morning finds me craving something warm and comforting, something that feels like a gentle embrace in a mug. There’s a particular cinnamon-scented memory I’ve been chasing, one that doesn’t require the commitment of a full baking session but still satisfies that deep need for homemade warmth. Today, I’m recreating that feeling with a single-serving version that comes together in minutes, perfect for these solitary moments when the kitchen is still and the world outside hasn’t quite woken up.
Ingredients
- 2 tablespoons almond flour (for a nut-free option, sunflower seed flour works beautifully)
- 1 tablespoon coconut flour (helps absorb moisture and create the perfect crumb)
- 1 tablespoon granulated erythritol (or your preferred keto-friendly sweetener)
- 1/4 teaspoon baking powder (make sure it’s fresh for proper rise)
- 1/4 teaspoon cinnamon (Vietnamese cinnamon adds extra warmth if you have it)
- 1 large egg (room temperature blends more smoothly)
- 1 tablespoon melted butter (coconut oil works for dairy-free)
- 1 tablespoon cream cheese, softened (full-fat for best texture)
- 1/2 teaspoon vanilla extract (pure vanilla makes all the difference)
Instructions
- In a 12-ounce microwave-safe mug, whisk together almond flour, coconut flour, erythritol, baking powder, and cinnamon until no lumps remain.
- Crack the egg into a small separate bowl and beat lightly with a fork until uniform in color, about 15 seconds.
- Pour the beaten egg into the mug with dry ingredients, scraping the bowl completely with a spatula.
- Add melted butter, softened cream cheese, and vanilla extract to the mug.
- Stir vigorously with a fork for 45-60 seconds until the batter becomes smooth and all ingredients are fully incorporated, making sure to scrape the bottom edges where dry ingredients can hide.
- Use the back of a spoon to smooth the surface of the batter, creating an even layer for consistent cooking.
- Microwave on high power for 60-75 seconds, watching for the cake to rise fully and the surface to appear dry with no wet spots.
- Remove the mug carefully using an oven mitt—it will be very hot—and let it rest on the counter for 2 minutes to finish cooking through and set the texture.
Just out of the microwave, the cake carries that distinctive cinnamon-scented steam that fills the kitchen with nostalgia. The texture stays remarkably tender and moist, almost like a traditional cake despite being grain-free, with the cream cheese lending a subtle richness that balances the warmth of cinnamon. Sometimes I’ll crumble a few toasted pecans over the top while it’s still warm, or if I’m feeling particularly indulgent, I’ll drizzle it with a simple glaze made from powdered erythritol and a splash of heavy cream.
Vanilla Bean Keto Cupcakes
Perhaps there’s something quietly comforting about measuring out almond flour on a quiet afternoon, the gentle scent of vanilla bean filling the kitchen as these keto cupcakes come together. Each ingredient feels intentional, a small promise of sweetness without the heaviness, perfect for those moments when you crave something tender and nourishing. It’s a simple ritual, really—one that slows time and rewards patience with soft, fragrant bites.
Ingredients
– 2 cups almond flour (for a fine, moist crumb)
– 1/2 cup powdered erythritol (or your preferred keto-friendly sweetener)
– 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
– 3 large eggs, room temperature (for easier blending)
– 1 whole vanilla bean, seeds scraped (or 2 tsp vanilla extract)
– 1 tsp baking powder (to help them rise gently)
– 1/4 cup unsweetened almond milk (add slowly to adjust batter consistency)
– Pinch of salt (to balance the sweetness)
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 10 cupcake liners.
2. In a medium bowl, whisk together the almond flour, powdered erythritol, baking powder, and salt until no lumps remain.
3. In a separate bowl, combine the melted butter, eggs, scraped vanilla bean seeds, and almond milk, stirring until fully incorporated.
4. Tip: For a smoother batter, let the wet ingredients sit for 2 minutes to allow the vanilla seeds to infuse.
5. Gradually pour the wet mixture into the dry ingredients, folding gently with a spatula until just combined—avoid overmixing to keep the cupcakes tender.
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake for 18–20 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean.
8. Tip: Rotate the pan halfway through baking for even browning if your oven has hot spots.
9. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack.
10. Tip: Allow them to cool completely before serving to let the flavors settle and texture firm up.
They emerge with a delicate crumb, subtly sweet from the vanilla bean, and a lightness that belies their keto roots. Try serving them with a dollop of whipped coconut cream or alongside a cup of herbal tea for a cozy, satisfying treat.
Pecan Pie Fat Bombs
Often, when autumn’s crisp air settles in, I find myself craving the cozy sweetness of pecan pie—but without the lengthy baking. These little fat bombs capture that nostalgic flavor in a no-bake treat, perfect for quiet afternoons.
Ingredients
– 1 cup raw pecans (toasted for deeper flavor)
– ½ cup almond flour (for a nutty base)
– ¼ cup coconut oil, melted (or refined coconut oil for neutral taste)
– 3 tbsp pure maple syrup (adjust for sweetness preference)
– 1 tsp vanilla extract (use pure for best aroma)
– ½ tsp cinnamon (add a pinch more for warmth)
– ¼ tsp sea salt (enhances the caramel notes)
Instructions
1. Preheat your oven to 350°F and spread the pecans in a single layer on a baking sheet.
2. Toast the pecans for 8–10 minutes, until fragrant and lightly golden, then let them cool completely to avoid melting the coconut oil later.
3. Pulse the cooled pecans in a food processor until finely chopped, but stop before they turn into butter—this keeps the texture pleasantly crumbly.
4. Add the almond flour, melted coconut oil, maple syrup, vanilla extract, cinnamon, and sea salt to the food processor.
5. Blend the mixture on low speed for 30–45 seconds, just until it clumps together when pressed; overmixing can make it oily.
6. Scoop 1-tablespoon portions of the mixture and roll them into smooth balls between your palms.
7. Place the balls on a parchment-lined tray and chill in the refrigerator for at least 1 hour, or until firm to the touch.
8. Transfer the chilled fat bombs to an airtight container, separating layers with parchment paper to prevent sticking.
Velvety and rich, these bites melt slowly with a buttery pecan crunch and hints of caramel from the maple. I love serving them slightly chilled alongside a cup of herbal tea, or crumbling one over Greek yogurt for a decadent breakfast twist.
Keto Red Velvet Cake
Falling into the quiet rhythm of a Tuesday afternoon, I find myself craving something that feels both indulgent and mindful—a dessert that whispers comfort without the heaviness. This keto red velvet cake, with its deep crimson hue and subtle cocoa notes, is just that gentle companion for a peaceful moment.
Ingredients
– 2 cups almond flour (for a fine, tender crumb)
– 1/2 cup coconut flour (helps absorb moisture)
– 1 cup erythritol (or your preferred keto-friendly sweetener)
– 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
– 4 large eggs, room temperature (for better emulsification)
– 1/2 cup unsweetened almond milk (add more if batter seems thick)
– 2 tbsp natural cocoa powder (not Dutch-process)
– 1 tbsp red food coloring gel (for vibrant color)
– 2 tsp vanilla extract (use pure for best flavor)
– 1 1/2 tsp baking powder (check for clumps)
– 1/2 tsp baking soda (fresh for good rise)
– 1/2 tsp salt (enhances sweetness)
– 8 oz cream cheese, softened (for frosting, if desired)
Instructions
1. Preheat your oven to 350°F and grease two 8-inch round cake pans, then line them with parchment paper to prevent sticking.
2. In a medium bowl, whisk together 2 cups almond flour, 1/2 cup coconut flour, 1 cup erythritol, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 2 tbsp cocoa powder until no lumps remain.
3. In a separate large bowl, beat 1/2 cup softened butter with an electric mixer on medium speed for 1 minute until creamy and pale.
4. Add 4 room-temperature eggs one at a time to the butter, beating for 30 seconds after each addition until fully incorporated.
5. Mix in 2 tsp vanilla extract and 1 tbsp red food coloring gel until the batter is uniformly red, scraping the bowl with a spatula to ensure even coloring.
6. Gradually add the dry flour mixture to the wet ingredients in three parts, alternating with 1/2 cup almond milk, mixing on low speed just until combined after each addition.
7. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula for even baking.
8. Bake at 350°F for 25–28 minutes, or until a toothpick inserted into the center comes out clean and the edges pull away slightly from the pans.
9. Cool the cakes in the pans on a wire rack for 15 minutes, then invert them onto the rack to cool completely to avoid crumbling.
10. For frosting, beat 8 oz softened cream cheese with 1/4 cup erythritol and 1 tsp vanilla until fluffy, then spread between layers and over the cooled cake.
Light and moist with a velvety crumb, this cake melts gently with hints of cocoa and a tangy cream cheese finish. Serve it chilled for a firmer slice, or crumble it over keto ice cream for a playful twist on tradition.
Pumpkin Cream Cheese Muffins
Often, when the air turns crisp and leaves begin their fiery transformation, I find myself craving the gentle comfort of something warm from the oven. These pumpkin cream cheese muffins are that quiet, cozy embrace, a perfect project for a reflective afternoon. They fill the kitchen with a scent that feels like a soft, autumnal hug.
Ingredients
– 1 ¾ cups all-purpose flour (spooned and leveled for accuracy)
– 1 tsp baking soda
– ½ tsp salt
– 1 tsp ground cinnamon (or a mix of pumpkin pie spice)
– ½ tsp ground ginger
– ¼ tsp ground nutmeg
– 2 large eggs, at room temperature
– 1 cup granulated sugar
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– ½ cup vegetable oil (or any neutral oil like canola)
– 1 tsp vanilla extract
– 4 oz cream cheese, softened
– ¼ cup powdered sugar
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg until no streaks remain.
3. In a large bowl, whisk the eggs and granulated sugar for about 1 minute until slightly pale and combined.
4. Add the pumpkin puree, oil, and vanilla extract to the egg mixture, whisking just until smooth.
5. Tip: Gently fold the dry ingredients into the wet with a spatula, mixing only until the flour disappears; overmixing can make the muffins tough.
6. In a small bowl, beat the softened cream cheese and powdered sugar with a fork until smooth and lump-free.
7. Fill each muffin liner halfway with the pumpkin batter.
8. Dollop about 1 teaspoon of the cream cheese mixture into the center of each batter-filled liner.
9. Top each with the remaining pumpkin batter, covering the cream cheese completely.
10. Bake for 18–22 minutes, or until a toothpick inserted into the pumpkin part (avoiding the cream cheese center) comes out clean.
11. Tip: Rotate the muffin tin halfway through baking for even browning if your oven has hot spots.
12. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
13. Tip: Allow them to cool completely before serving; the cream cheese center will firm up nicely.
Zestfully spiced and tender, these muffins offer a delightful contrast between the moist, earthy pumpkin crumb and the cool, tangy cream cheese surprise within. They’re perfect slightly warm with a mug of chai tea, or try them crumbled over morning yogurt for a cozy twist.
Dark Chocolate Almond Butter Fudge
Now, as the afternoon light softens against the windowpane, I find myself thinking about how some of the simplest creations can hold the most comfort. This dark chocolate almond butter fudge is one of those quiet kitchen rituals that feels less like a recipe and more like a gentle pause.
Ingredients
– 1 cup creamy almond butter (stirred well if natural, for a smoother texture)
– 1/2 cup coconut oil (refined for neutral flavor, or unrefined for a subtle coconut note)
– 1/2 cup pure maple syrup (or honey, adjusting sweetness to your preference)
– 1/2 cup unsweetened cocoa powder (sifted to prevent lumps)
– 1/4 tsp fine sea salt (enhances the chocolate flavor, adjust to taste)
– 1 tsp pure vanilla extract (for depth, or almond extract for a nuttier profile)
Instructions
1. Line a standard loaf pan (approximately 8×4 inches) with parchment paper, allowing some overhang on two sides for easy removal later.
2. In a medium saucepan, combine the almond butter, coconut oil, and maple syrup.
3. Place the saucepan over low heat and warm the mixture for 3-4 minutes, stirring constantly with a spatula until the coconut oil is fully melted and the ingredients are smoothly combined.
4. Remove the saucepan from the heat and let it cool for 2 minutes to prevent the cocoa powder from clumping when added.
5. Add the sifted cocoa powder and fine sea salt to the warm mixture.
6. Whisk vigorously for about 1 minute until the cocoa powder is fully incorporated and no dry streaks remain, creating a thick, glossy batter.
7. Stir in the vanilla extract until it is evenly distributed throughout the fudge mixture.
8. Pour the fudge mixture into the prepared loaf pan, using the spatula to spread it into an even layer.
9. Gently tap the pan on the counter 2-3 times to release any air bubbles trapped in the mixture.
10. Place the pan in the refrigerator and chill for at least 3 hours, or until the fudge is completely firm to the touch.
11. Once set, use the parchment paper overhang to lift the fudge block from the pan.
12. Place the fudge block on a cutting board and use a sharp knife to slice it into 1-inch squares, wiping the knife clean between cuts for neater edges.
Zigzagging between rich, bitter cocoa and the creamy nuttiness of almond butter, each square offers a dense, melt-in-your-mouth texture that feels deeply satisfying. I love serving these chilled pieces alongside a cup of black coffee, or for a special touch, crumbling one over a bowl of vanilla bean ice cream just before it softens.
Lemon Poppy Seed Scones
Kind of like finding an old photograph in a drawer, these lemon poppy seed scones carry that quiet morning feeling—the gentle citrus, the subtle crunch, the tender crumb that feels both familiar and new. They’re the sort of thing you make when the house is still, just for the pleasure of watching them rise.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1/3 cup granulated sugar (or slightly less if you prefer less sweetness)
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cubed (keep it chilled until use)
– 2 tablespoons poppy seeds
– 1 large egg
– 1/2 cup heavy cream, plus 1 tablespoon for brushing
– Zest of 1 lemon (about 1 tablespoon)
– 2 tablespoons fresh lemon juice
– 1/2 cup powdered sugar (for glaze, optional)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
3. Add the cold, cubed butter to the dry ingredients.
4. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
5. Stir in the poppy seeds and lemon zest until evenly distributed.
6. In a separate small bowl, whisk together the egg, 1/2 cup heavy cream, and lemon juice until smooth.
7. Pour the wet ingredients into the dry ingredients.
8. Use a fork or spatula to gently mix just until a shaggy dough forms and no dry flour remains; do not overmix.
9. Turn the dough out onto a lightly floured surface.
10. Gently pat the dough into a 7-inch circle about 3/4-inch thick.
11. Use a sharp knife to cut the circle into 8 equal wedges.
12. Arrange the wedges on the prepared baking sheet, leaving about 1 inch between each.
13. Brush the tops of the scones with the remaining 1 tablespoon of heavy cream.
14. Bake for 15–18 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
15. Transfer the scones to a wire rack to cool completely.
16. If glazing, whisk the powdered sugar with 1–2 teaspoons of lemon juice until smooth and drizzle over the cooled scones.
Remember how they crumble just so, with that bright lemon spark and the poppy seeds adding their tiny, earthy notes? They’re lovely still warm with a dab of clotted cream, or split and toasted the next day, the edges crisping up while the inside stays soft.
Summary
Keto baking just got sweeter! These 18 recipes prove you can satisfy cravings while staying low-carb. We hope you found some new favorites to try in your kitchen. Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest so other bakers can discover these delicious treats too!
