Dessert

These are an OG recipe for us because when we jumped back into the keto lifestyle, these kept us afloat as the pounds started to melt off. Now, we aren’t saying these are going to help you shed the lbs, but they will satisfy your sweet tooth so you don’t reach for the sugar filled carbs. For those of you who practice a clean way of eating – THESE ARE NOT FOR YOU. Since this recipe calls for instant pudding powder, we like to call this “dirty keto”, which means there are processed ingredients in the pudding mix – so please keep that in mind as you start gathering the ingredients for these delicious cookies. BY THE WAY – THE COOKIES IN THE FEATURED PHOTO ARE BANANA CREAM PIE FLAVOR AND THEY TASTE LIKE BANANA TAFFY, just sayin’.

The texture of these cookies is soft and chewy, especially if you under cook them like I usually do. I can make 20 cookies from this batch and store them in the fridge to keep them super fresh.

Some notes:

I have no idea if coconut flour will yield the same result – but if you try, know that you it’s a 1:4 coconut to almond ratio.
I use vanilla flavor for chocolate chip cookies. In the past, we have also done pistachio cookies, double chocolate chip cookies as well using pistachio and chocolate pudding packets.

The trick to these is to really watch them or they will burn easily and also let them cool 100% before digging in or else they will fall apart in your hands.

Use a hand mixer or thoroughly mix the butter, egg, vanilla, and sweetener.
Add baking powder, almond flour, chocolate chips, and instant pudding mix to the butter mixture and continue mixing until everything is incorporated.
Use a small cookie scoop or tablespoon to portion out the cookie dough onto a baking tray. Pro-tip: line the tray with parchment paper for easy clean up.
Use a rubber spatula or your fingers to slightly flatten the dough as it will not flatten like a flour/sugar cookie.
Bake the cookies at 350 degrees between 5-10 minutes depending on your oven. I use a toaster oven, so the bake time will vary for you. The cookies are ready as soon as you seen any golden color to them. You don’t want them to be golden all over as almond flour can burn quickly.
Let them cool completely before eating!

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If you’re a fan of jello salad, then you’ll be fan of this pie. This is a major throwback to some retro desserts but it’s so darn easy to make and is no fuss with the no bake aspect. I used the shortcut method to set the jello which makes it even quicker to put together.

The texture of the filling is like a super fluffy mousse. Add any extra filling into mason jars to have a nice sweet treat the rest of the week!

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♬ Summer Days – Martin Garrix / Macklemore / Patrick Stump

Too easy but perfect for hot summer days when you just don’t want to turn the oven on.

1 package sugar free jello (I used strawberry for this one)
1/2 cup chopped strawberries (optional)
1/2 cup boiling hot water
1/2 cup lukewarm water
Ice
1 keto pie crust i used Diamond Pie Crust from Walmart. They have walnut or pecan options. You can make your own if you want to clean it up.
6-8 oz Sugar Free Cool Whip (thawed) You can also make your own if you want to clean it up.

Dissolve the sugar free jello powder in the boiling hot water until the powder is dissolved.
Mix in chopped strawberries (optional)
Fill a cup with the 1/2 cup lukewarm water and add enough ice to reach one 1 cup. Mix it into the dissolved jello mixture.
Whisk until the ice is fully melted.
Fold in the cool whip until all of the ingredients are thoroughly mixed.
Pour the mixture into the pie crust and chill until it’s firm.

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…at least in our opinion, of course! These were one of the first recipes we perfected after jumping into keto baking. They are soft and chewy and stay that way for days.

Mix almond flour, one envelope of gelatin powder, sweetener, sugar free milk choco chips, and baking powder.
In another bowl, melt butter and then mix in vanilla extract and whisk in one egg.
Combine the wet and dry ingredients.
Use an ice cream scoop to portion out the dough onto a parchment paper lined baking tray.
Use a spatch to flatten the cookie to the size you want. These don’t rise very much so shape them into your desired shape.
Bake at 350 degrees for 8-12 minutes or until they are a light golden brown.

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If these don’t taste like those Taco Bell cinnamon twists, we don’t know what do. Our favorite pork rinds to work with are original flavor from Aldi or Mac’s brand. Enjoy!

The perfect sweet treat without the guilt.

4 oz pork rinds (1 bag of original flavor)
4 tbsp unsalted butter
1 tsp vanilla extract
1/3 cup Golden Monkfruit sweetener
1/2 tsp cinnamon (to taste)

Pour the pork rinds into a large bowl. Break any large pieces (anything larger than inch).
In a seperate bowl, melt the butter and add vanilla extract.
Pour half of the melted butter mixture over the pork rinds and then mix. Pour the remaining butter and mix again.
Mix the monkfruit an cinnamon.
Sprinkle half of it over the pork rinds. Mix, sprinkle, and mix to coat all the pork rinds.

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This recipe calls upon the magic of crepini egg wraps – you know, those wraps you see at Costco and Aldi and are unsure how to use them but you buy them anyway. We were craving something sweet so David whipped together this super easy crepe cake that requires very little prep time and ingredients.

Some notes:

We used the large crepini wraps that they sell at Costco – they are like the size of a frozen pizza.
You can absolutely use the smaller, more conventional crepini wraps they typically sell at Aldi.
No, these wraps do not taste eggy or like cauliflower.

img_4410-800x800-1-7168757 These are so easy to make it’s hard to call this a recipe.

4 large crepini wraps
1/2 cup heavy whipping cream
1 tablespoon flavor extract of choice (we used pineapple but vanilla, almond, or banana would be delicious)
1/2 tsp Golden Monkfruit sweetener
1/4 cup sugar free chocolate chips (Use KETOBAES to save 10% on your purchase)

To make the filling, pour heavy whipping cream in a mixing bowl and add the flavor extract and sweetener.
Using a hand mixer, mix the whipping cream for 1 minute. Taste the mixture and adjust sweetener to taste. If you are using a sugar replacement, such as monkfruit classic or swerve, start with 2 tablespoons and adjust from there.
Once you adjust the sweetness, continue mixing the whipped cream until it is thick – about 2 more minutes.
Place one crepini on a flat surface like a cutting board. Spread a layer of whipped cream on the crepini wrap. Add another crepini layer and then spread another layer of whipped cream over the second crepini layer. Add the third crepini and whipped cream layer. Add the fourth crepini BUT NOT another layer of whipped cream – yet.
Cut the crepe cake in half. Spread a layer of whipped cream to cover one of the top of one of the halves. Place the other half of the crepe cake over the half you just added whipped cream to – so you have 8 layers in total. Cut half cake in half one more time. Spread whipped cream over one of the halves. Place the other half of the crepe cake over the half you just added whipped cream to – now you have 16 layers.
Melt the chocolate chips in the microwave until they are a smooth chocolate sauce (20-25 seconds). Pour the chocolate sauce over the crepe cake.
Cut the cake in half for two slices.

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This recipe is ridiculously easy and uses two ingredients, YES, two! Eggs and sugar free chocolates – weird right? This is perfect for those of you trying to really cut down on wheat, nut, or legume flours. Dairy free, gluten free, wheat free, sugar free, nut free.

Easy peasy chocolate cake.

Melt half a bag of sugar free chocolate chips (we used @hersheys)
Mix two egg yolks into the melted chocolate. Whisk the egg whites until soft peaks form.
Fold the egg whites into the yolk/chocolate mixture.
Spray a mini cake pan with oil. Transfer the batter into the pan and bake at 325 degrees for 25-30 minutes.

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OMG the possibilities are endless now that you can make a sugar free gelatin snack of your own. Take whatever beverage mix or liquid of choice and add gelatin to make a custom treat for your super low carb days.

Super easy and just the right sweet when you need one.

Mix ingredients into hot water until dissolved.
Add gelatin powder and stir until dissolved.
Pour into individual containers with lids and refrigerate for at least 4 hours.

Calories: 4kcal | Protein: 1g | Fat: 1g | Sodium: 6mg

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These are a remix of our OG Chocolate chip pudding cookies. The recipe is so versatile that there are endless possibilities.

The trick to these is to really watch them or they will burn easily and also let them cool 100% before digging in or else they will fall apart in your hands.

8 tbsp salted butter
1 egg
1 tsp pistachio extract
1 tbsp baking powder
1/3 cup sugar free white chocolate chips (use KETOBAES to save $ at ChocZero)
1 box sugar free pistachio instant pudding (1 box is 4 servings of pudding)
3/4 cup almond flour
1/3 cup Swerve Brown Sugar Replacement

Use a hand mixer or thoroughly mix the butter, egg, vanilla, and sweetener.
Add baking powder, almond flour, chocolate chips, and instant pudding mix to the butter mixture and continue mixing until everything is incorporated.
Use a small cookie scoop or tablespoon to portion out the cookie dough onto a baking tray. Pro-tip: line the tray with parchment paper for easy clean up.
Use a rubber spatula or your fingers to slightly flatten the dough as it will not flatten like a flour/sugar cookie.
Bake the cookies at 350 degrees between 5-10 minutes depending on your oven. I use a toaster oven, so the bake time will vary for you. The cookies are ready as soon as you seen any golden color to them. You don’t want them to be golden all over as almond flour can burn quickly.
Let them cool completely before eating!

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This is the closest that we’ve gotten to an actual bowl of oatmeal and we are loving it. This base is so easy to to make and you can really make it your own with different extracts and mix-ins. This is a mix between cream of wheat and oatmeal but based on how you season and tweak it, could be a very good dupe for grits.

This is a really high fiber dupe for the real deal. It has the texture of cream of wheat or steel cut oats but play around with the ingredients to change the texture.

Mix all the ingredients in a small saucepan.
Cook on medium heat until the mixture is thickened. Stir occasionally.

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This boba shop favorite is a super easy way to add texture to any of your coffees or milk teas. Play around with the coffee flavor by adding more or less instant coffee powder to the mix.

Mix all of the ingredients together until the gelatin and instant coffee are dissolved.
Refrigerate overnight or until firm.
Cut the jelly into cubes and enjoy in your beverages!
Keep them refrigerated when not consuming – up to 2-3 weeks for best flavor and texture.

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