Desserts and Snacks

Keto Powdered Chocolate Cookies

Hey there Keto friends! We have been on hiatus for the past 6 months since quarantine because of all the craziness going on. Now that the kids are back in school, we thought we’d get back into business! We apologize for the long break and do hope that everyone is staying safe and healthy during this challenging time. Without further adieu, we are just thankful to be back and it feels good to be making videos and blogging again. Thank you, to everyone who has waited patiently for our return and continued support. Let’s help grow our channel community and if you haven’t already, please, subscribe to our YouTube channel, LIKE us on Facebook, Follow us on Instagram, and signup with our MyOCKeto Blog! Warm thanks again!

Keto Powdered Chocolate Cookies

  • Servings: 18-20 cookies
  • Difficulty: easy
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Credit: OC Keto

Ingredients

  • 2 eggs
  • 3/4 cup of Lakanto’s granulated monk fruit sweetener
  • 1 cup of superfine blanched almond flour
  • 1/2 cup unsweetened cocoa (cacao) powder
  • 1 tsp baking powder
  • 1 1/2 tsp vanilla extract (or other flavoring of your choice)
  • 1/4 tsp xantham gum
  • 1/4 cup of softened/melted butter (or coconut oil)

Directions

  1. Combine the almond flour, baking soda, sweetener, xantham gum, cocoa powder in a mixing bowl and combine.
  2. Beat your eggs and then add the vanilla extract. Whisk thoroughly.
  3. Pour the wet ingredients to the dry ingredients bowl and then drop in the butter/coconut oil.
  4. Use your hand/stand mixer to incorporate everything evenly.
  5. Scoop your batter one at a time and roll into a ball placing each one onto your parchment paper lined baking pan.
  6. Scoop a tablespoon of your batter one at a time and roll into a ball placing each one onto your parchment paper lined baking pan. (Refrigerate for 2hrs if the dough is too soft to roll and then try again.)
  7. Set your oven to 350F and bake for 9 to 10 minutes.
  8. If you like your cookies flatter, you can use a spatula or wooden spoon to flatten when nearing the end.
  9. Once cooled, sprinkle the cookies with powdered Lakanto monkfruit sweetener
  10. Enjoy!

Nutrition

Per Serving: 67 calories; 6g fat; 1g net carbs; 2g protein; 30 mg sodium.

Keto Salted Caramel Chocolate Chip Cookies

COVID-19 has brought so much chaos, uncertainty, and challenges to the world. Today marks the first week of being in quarantine at home with the family. And while there has been so much craziness out there and hurdles at the grocery store, I wanted to bring some normalcy at home. The kids have been a great sport through all of this so when my 2 year old asked me to bake chocolate chip cookies, how could I resist? After all, we still need some happiness in our lives! This recipe also only calls for 2 eggs so no guilt there given our current food shortage situation. So go ahead and bake away! We need some sanity during this insane time. Enjoy this time with your loved ones and cherish every moment.

Keto Salted Caramel Chocolate Chip Cookies

  • Servings: 18-20 scookies
  • Difficulty: easy
  • Print


Credit: OC Keto

Ingredients

  • 2 eggs
  • 3/4 cup of monk fruit sweetener
  • 3 cups of almond flour
  • 1 tsp of baking soda
  • 1 tsp of Skinny Girl’s Salted Caramel syrup
  • 1 cup of unsweetened dark chocolate chips
  • 1/2 tsp of sea salt
  • 1 tsp of vanilla extract

Directions

  1. Combine the almond flour, baking soda and salt in a mixing bowl.
  2. Beat your eggs and then add the vanilla and salted caramel extracts. Whisk thoroughly.
  3. Pour the wet ingredients to the dry ingredients bowl.
  4. Use your hand/stand mixer to incorporate everything evenly.
  5. Fold the chocolate chips into your dough with a spatula.
  6. Scoop your batter one at a time and roll into a ball placing each one onto your parchment paper lined baking pan.
  7. Set your oven to 375F and bake for 10 to 12 minutes.
  8. If you like your cookies flatter, you can use a spatula or wooden spoon to flatten when nearing the end.
  9. Sprinkle a small bit of sea salt on each cookie for flavor (optional)
  10. Enjoy!

Nutrition

Per Serving: 173 calories; 15 g fat; 0 g net carbs; 6 g protein; 140 mg sodium.

Keto Salted Caramel Pecan Pie

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Make It:

Keto Salted Caramel Pecan Pie

  • Servings: 12 slices
  • Difficulty: moderate
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A dessert dish perfect for your holiday celebration or if you just want a rich pie with that perfect crunch!

Credit: OC Keto

Ingredients

PIE CRUST:– 2 1/2 cup Superfine Blanched Almond Flour– 1/4 cup Lakanto monkfruit sweetener– 1/4 tsp sea salt– 1/4 cup melted ghee– 1 egg– 1/4 tsp of vanilla extractCARAMEL SAUCE:– 1 cup of butter– 1/4 cup Lakanto monkfruit sweetener– 1/4 tsp of sea salt– 2 cups heavy cream– 1 tsp of vanilla extractPIE CREAM:– 1 cup heavy cream– 2 tbs of powdered Lakanto monkfruit sweetener– 1/4 tsp of sea salt– 1/2 tsp of vanilla extractGARNISH: Crushed/Whole Pecans

Directions

  1. Start by creating the pie crust. In a food processor, pour all of your pie crust ingredients inside. Run the processor for 15-20 seconds until a dough forms.2. Mold the pie crust dough onto your pie pan or pie dish. Press onto the pan with your hands or a spoon.3. Poke holes all over the pie crust with a fork to prevent bubbling during baking. Create ridges along the edges with a fork if desired.4. Bake for 10-12 mins at 350 F.5. To make the caramel sauce, start by melting 1 cup of butter in a sauce pan on medium heat.6. Add the rest of the caramel sauce ingredients and continue to cook and mix carefully until a golden brown caramel like consistency forms. This could take several minutes. Be sure not to burn the sauce so keep mixing!7. Carefully pour the caramel sauce onto the pie crust and spread evenly. Once cool, place the crust in the refrigerator and leave it there for 1-2 hours.8. To make your pie cream, put all your cream ingredients into your electric mixer. Run the mixer and gradually increase to high speed until stiff peaks form.9. After 1-2 hrs, take out the pie crust and carefully spread the pie cream on top of it. Spread evenly. If the cream begins to melt at the bottom, the caramel sauce is not cold enough and may need more time to cool.10. Drizzle the top of the pie with the caramel sauce. (reheat the sauce just enough if needed). Add whole or crushed pecans. Enjoy!

Nutrition

Per Serving: 520 calories; 7 g fat; 4 g net carbs; 10 g protein; 147 mg sodium.

Keto Chocolate Dessert Chaffle

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Make It:

Keto Chocolate Dessert Chaffle

  • Servings: 3-4
  • Difficulty: easy
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A simple waffle or bread alternative to satisfy your cravings! Make large batches and store in the freezer.

Credit: OC Keto

Ingredients

  • 4 tbsp Cream Cheese
  • 2 Eggs
  • 4 tbsp Almond Flour
  • 3 tbsp Monkfruit Sweetener
  • 1/2 tsp Baking Powder
  • 1 tsp of vanilla extract
  • 2 tbsp Unsweetened Cocoa Powder

Directions

  1. Whisk all the ingredients together until smooth.
  2. Plug in your chaffle maker and grease with avocado oil or butter.
  3. Once the chaffle light turns green, carefully pour 2-3 tbsps of the batter onto the chaffle maker. Close the lid and once the red light turns green again, remove the chaffle with a spatula.
  4. Repeat steps 1-3 until all the batter is used up.

Nutrition

Per Serving: 134 calories; 10 g fat; 1 g net carbs; 6 g protein; 99 mg sodium.

Keto Chocolate Fudge Brownies

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Make It:

Keto Chocolate Fudge Brownies

  • Servings: 16 slices
  • Difficulty: easy
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Here's an easy classic Keto brownie recipe that has always been a hit at home! Ask the kids join in on the fun!

Credit: OC Keto

Ingredients

  • ½ cup Superfine Blanched Almond Flour
  • 3 Eggs
  • 10 tbsp Butter
  • ¼ cup Cacao (Cocoa) Powder
  • 4 tbsp Unsweetened Dark Chocolate Baking Chips
  • 1/2 tsp of vanilla extract
  • ½ tsp Vanilla Extract
  • ½ tsp Baking Powder
  • ½ cup Lakanto Monkfruit Sweetener
  • Lakanto Monkfruit Powdered Sweetener

Directions

  1. Melt the softened butter and chocolate baking chips in the microwave for 30 seconds. Add more time if needed.
  2. Whisk together until a fudge like consistency is created.
  3. In a separate bowl, add the almond flour, cocoa powder, monkfruit sweetener, baking powder. Mix the dry ingredients together.
  4. In another bowl, add the eggs, vanilla extract and then mix together.
  5. Add the fudge to the egg mixture and combine well.
  6. Add the wet ingredients to the dry ingredients to complete your batter and mix.
  7. Grease your brownie pan with keto-friendly oil (I use avocado oil spray).
  8. Add your batter to the pan and spread evenly.
  9. Bake in the oven at 350 F for 20 minutes.
  10. When cooked and cooled, slice the brownies to your desired sizes and then dust with powdered monkfruit sweetener.

Nutrition

Per Serving: 121 calories; 11 g fat; 1 g net carbs; 3 g protein; 18 mg sodium.

Keto Blueberry & Raspberry Muffins

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Make It:

Keto Blueberry & Raspberry Muffins

  • Servings: 12 muffins
  • Difficulty: easy
  • Print


Credit: OC Keto

Ingredients

    A simple and delicious dessert filled with vibrant colors that will leave you wanting more!
  • 2 1/2 cups of blanched ultrafine almond flour or coconut flour
  • 1/2 cup of monkfruit sweetener (Preferably Lakanto)
  • 1 1/2 tsp of baking powder
  • 1/4 tsp of sea salt
  • 2-3 eggs
  • 1/2 tsp of vanilla extract
  • 1 stick of melted butter
  • 1/3 cup of heavy cream or almond milk
  • 1 cup of blueberries
  • 1 cup of raspberries

Directions

  1. Add dry ingredients and mix.
  2. Add wet ingredients and mix.
  3. Combine dry/wet ingredients together and mix.
  4. Add blueberries and raspberries to the batter.
  5. Set oven to 425 F for 5 mins.
  6. Lower temperature to 350 F and bake for 20 mins.

Nutrition

Per Serving: 334 calories; 30 g fat; 7 g carbohydrates; 7 g protein; 180 mg sodium.

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