Need a chocolate fix that won’t mess up your macros? Say hello to these indulgent delights that’ll have you saying “Keto? What keto?”

1. Keto Chocolate Avocado Brownies

Ingredients:

• 2 ripe avocados
• 1/2 cup cocoa powder (unsweetened)
• 1/2 cup almond flour
• 1/4 cup sugar substitute (like erythritol or monk fruit)
• 2 eggs
• 1 tsp vanilla extract
• 1/4 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking pan.
2. Mash the avocados until smooth.
3. Add the cocoa powder, almond flour, sugar substitute, eggs, vanilla extract, baking powder, and salt to the avocado mixture. Mix until well combined.
4. Pour the batter into the prepared pan and spread evenly.
5. Bake for 20-25 minutes or until the top is set.
6. Let the brownies cool before cutting into squares.

2. Sugar-Free Chocolate Mousse

Ingredients:

• 1 cup heavy cream
• 2 tbsp cocoa powder (unsweetened)
• 2 tbsp sugar substitute (erythritol, monk fruit, or stevia)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a bowl, whip the heavy cream until soft peaks form.
2. Add the cocoa powder, sugar substitute, vanilla extract, and salt.
3. Continue whipping until stiff peaks form.
4. Spoon the mousse into serving bowls and chill in the refrigerator for at least 30 minutes before serving.

3. Dark Chocolate Keto Truffles

Ingredients:

• 1/2 cup sugar-free dark chocolate chips
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder (for coating)

Instructions:

1. Heat the heavy cream in a saucepan over low heat until simmering.
2. Remove from heat and stir in the chocolate chips until fully melted.
3. Add the vanilla extract and stir until smooth.
4. Refrigerate the mixture for 1-2 hours until firm.
5. Scoop small amounts of the mixture and roll into balls.
6. Roll each ball in cocoa powder to coat.
7. Store the truffles in the fridge.

Cheesecake lovers, this one’s for you. Rich, velvety, and totally keto-approved, these cheesecakes are about to become your new dessert obsession.

1. Classic Keto Cheesecake with Almond Flour Crust

Ingredients for the crust:

• 1 1/2 cups almond flour
• 1/4 cup butter (melted)
• 2 tbsp sugar substitute (erythritol)

Ingredients for the cheesecake filling:

• 16 oz cream cheese (softened)
• 1/2 cup sugar substitute (erythritol)
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup heavy cream

Instructions:

1. Preheat the oven to 325°F (160°C).
2. In a bowl, mix almond flour, melted butter, and sugar substitute to form the crust.
3. Press the crust into the bottom of a springform pan and bake for 10 minutes.
4. In another bowl, beat the cream cheese, sugar substitute, eggs, vanilla extract, and heavy cream until smooth.
5. Pour the filling over the crust and bake for 45-50 minutes or until set.
6. Let the cheesecake cool before refrigerating for at least 4 hours.

2. Pumpkin Spice Cheesecake

Ingredients for the crust:

• 1 1/2 cups almond flour
• 1/4 cup melted butter
• 2 tbsp erythritol or preferred keto-friendly sweetener
• 1/2 tsp cinnamon

Ingredients for the cheesecake filling:

• 16 oz cream cheese (softened)
• 1/2 cup erythritol or monk fruit sweetener
• 2 large eggs
• 1/2 cup pumpkin puree (unsweetened, make sure it’s not pumpkin pie filling)
• 1 tsp vanilla extract
• 1 tsp pumpkin spice blend (or mix of cinnamon, nutmeg, ginger, and cloves)
• 1/4 cup heavy cream

Instructions:

1. Preheat the oven to 325°F (160°C) and grease a springform pan.
2. Make the crust: In a bowl, mix the almond flour, melted butter, erythritol, and cinnamon. Press the mixture into the bottom of the springform pan and bake for 8-10 minutes until lightly golden. Let it cool.
3. Prepare the filling: In a large bowl, beat the cream cheese and sweetener until smooth. Add the eggs one at a time, mixing between each addition.
4. Add pumpkin and spices: Stir in the pumpkin puree, vanilla extract, pumpkin spice blend, and heavy cream. Mix until smooth and creamy.
5. Bake the cheesecake: Pour the filling over the cooled crust and bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour to cool gradually.
6. Chill: Refrigerate the cheesecake for at least 4 hours or overnight for the best texture.
7. Serve: Top with a dollop of whipped cream or a sprinkle of extra pumpkin spice, if desired.

Fat bombs are your keto BFFs when you need a quick, rich treat packed with flavor (and healthy fats).

1. Almond Butter Chocolate Fat Bombs

Ingredients:

• 1/2 cup almond butter (unsweetened, no sugar added)
• 1/4 cup dark chocolate (sugar-free)
• 2 tbsp coconut oil
• 1/4 cup chopped pecans
• 1-2 tbsp sugar substitute (optional)

Instructions:

1. Melt the dark chocolate and coconut oil in a microwave or over low heat.
2. Mix in the almond butter and sugar substitute (if using).
3. Stir in the chopped pecans.
4. Pour the mixture into a silicone mold or ice cube tray.
5. Refrigerate or freeze until firm.

2. Pecan Crunch Fat Bombs

Ingredients:

• 1/2 cup almond butter (unsweetened)
• 1/4 cup coconut oil (melted)
• 1/4 cup chopped pecans (toasted for extra flavor)
• 2 tbsp sugar-free maple syrup or a sweetener like erythritol or monk fruit
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. Mix the base: In a bowl, combine the almond butter, melted coconut oil, sugar-free maple syrup, vanilla extract, and a pinch of salt. Stir until smooth and well combined.
2. Add the pecans: Fold in the toasted chopped pecans for that satisfying crunch.
3. Mold the fat bombs: Scoop the mixture into silicone molds or ice cube trays.
4. Freeze: Place the molds in the freezer for 1-2 hours until the fat bombs are firm.
5. Store: Remove from the molds and store the fat bombs in an airtight container in the fridge or freezer for a quick snack whenever needed.

Short on time? No problem. These no-bake desserts are quick, easy, and just as satisfying as their baked counterparts.

1. Chocolate Avocado Mousse

Ingredients:

• 2 ripe avocados
• 1/4 cup cocoa powder (unsweetened)
• 1/4 cup sugar substitute (like erythritol or monk fruit)
• 1 tsp vanilla extract

Instructions:

1. Blend the avocados, cocoa powder, sugar substitute, and vanilla extract in a food processor until smooth.
2. Chill the mousse in the refrigerator for at least 30 minutes before serving.

2. Coconut Almond Fat Bombs

Ingredients:

• 1 cup shredded coconut (unsweetened)
• 1/2 cup almond butter
• 1/4 cup coconut oil (melted)
• 1-2 tbsp sugar substitute (like stevia or erythritol)

Instructions:

1. Mix the shredded coconut, almond butter, melted coconut oil, and sugar substitute until well combined.
2. Scoop the mixture into small balls or molds.
3. Chill in the refrigerator until firm.

3. Peanut Butter Chocolate Bars

Ingredients:

• 1/2 cup peanut butter (unsweetened, no sugar added)
• 1/4 cup almond flour
• 2 tbsp coconut flour
• 2 tbsp erythritol
• 1/2 cup sugar-free chocolate chips (melted)

Instructions:

1. Mix the peanut butter, almond flour, coconut flour, and erythritol together until combined.
2. Press the mixture into a lined baking dish.
3. Pour the melted chocolate over the peanut butter layer and smooth it out.
4. Refrigerate until the bars are firm, then cut into squares.

Why should ice cream be off-limits just because you’re keto? These creamy, rich options will have you scooping out seconds (or thirds) without the guilt.

1. Avocado Chocolate Ice Cream

Ingredients:

• 2 ripe avocados
• 1/4 cup cocoa powder (unsweetened)
• 1/2 cup unsweetened almond milk
• 2 tbsp sugar substitute (like stevia or monk fruit)

Instructions:

1. Blend all the ingredients in a food processor until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
3. Freeze for a few hours until set.

2. Coconut Vanilla Bean Ice Cream

Ingredients:

• 1 can coconut cream
• 1 tsp vanilla bean paste
• 2 tbsp erythritol

Instructions:

1. Whisk the coconut cream, vanilla bean paste, and erythritol together.
2. Pour the mixture into an ice cream maker and churn.
3. Freeze until firm before serving.

3. Salted Caramel Pecan Ice Cream

Ingredients:

• 1 cup heavy cream
• 1/2 cup sugar-free caramel sauce (make your own or buy a keto-friendly version)
• 1/4 cup toasted pecans (chopped)
• 2 tbsp erythritol (optional, depending on sweetness preference)

Instructions:

1. Whisk the heavy cream until soft peaks form.
2. Swirl in the caramel sauce and toasted pecans.
3. Freeze until firm before serving.

When you need a quick treat to curb your sweet cravings, cookies and bars are the way to go. These keto-friendly options are big on flavor but low on carbs.

1. Almond Butter Chocolate Chunk Cookies

Ingredients:

• 1 cup almond butter (unsweetened)
• 1/2 cup sugar-free chocolate chunks
• 1 egg
• 1/4 cup sugar substitute (like erythritol or monk fruit)
• 1/2 tsp baking soda

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Mix all ingredients in a bowl.
3. Scoop the dough onto a lined baking sheet.
4. Bake for 10-12 minutes or until golden.

2. Coconut Almond Bars

Ingredients:

• 1 cup shredded coconut (unsweetened)
• 1/4 cup almond butter (unsweetened)
• 2 tbsp coconut oil
• 2 tbsp erythritol
• 1/4 cup chopped almonds

Instructions:

1. Mix the shredded coconut, almond butter, coconut oil, and erythritol together.
2. Press the mixture into a lined baking dish.
3. Top with chopped almonds.
4. Refrigerate until firm, then cut into bars.

Who says keto has to be all bacon and eggs? With these mouth-watering dessert options, you can satisfy your sweet cravings without derailing your diet. Whether you’re a die-hard chocoholic, a cheesecake fan, or an ice cream lover, there’s a keto-friendly version just waiting for you to dive in. You can find even more keto-friendly sweet treats in the book Easy Keto Desserts. Go ahead, treat yourself—you’ve earned it!